A2ZRecipes.net

"Erin go Bragh"

Maidin mhaith! Top o' the mornin to ya and welcome to your Wednesday edition of A to Z Recipes Newsletter. Yes, I am a wee bit Irish. Most folks are this time of the year. I have collected an assortment of recipes to help get you in the mood for green. I much prefer getting information about holiday cooking a few days ahead so I can plan, don't you? What good is a St Patrick's Day recipe on the day you need to serve the food? Is there an Irish word for 'duh'? While looking through those recipes sent in by readers, I located quite a few which are perfect. Then, my trusty friend (fellow Irishman!) Larry Holmes in Ontario, Canada, filled in the gaps for me. I hope you will appreciate the efforts of Treva, Jean, Johnny, and Larry. I've added a few myself (with a name like Maggie, ya think I might be part Irish?) for a well-rounded menu. If you can't find something de-lish here for St. Patrick's Day, then only a leprechaun could help you.

Just a little reminder, our current Monthly Theme topic is Favorite Side Dish Recipes. I hope you will join in by sending a few of your own favorites. Isn't it about time you became a participant? Visit the Monthly Theme section to read all about it and for the handy email link to be used. It is painless and a lot of fun, so give sharing a try.

Yes, you've reached the pot o' gold at the end of the recipe rainbow, friends. I hope you enjoy the laughter, Irish tidbits, and tasty delights in honor of Saint Patrick, the patron saint of Ireland.

We'll see you here again on Sunday, God willing. Sl?n go f?ill!

Psst!

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Irish Proverbs

A drink precedes a story. 
A friend's eye is a good mirror. 
A hen is heavy when carried far. 
A hound's food is in its legs. 
A lock is better than suspicion. 
A silent mouth is melodious. 
A trade not properly learned is an enemy. 
Age is honorable and youth is noble. 
As the big hound is, so will the pup be. 
Be neither intimate nor distant with the clergy. 
Both your friend and your enemy think you will never die. 
Even a small thorn causes festering. 
Good as drink is, it ends in thirst. 
He who comes with a story to you brings two away from you. 
He who gets a name for early rising can stay in bed until midday. 
If you do not sow in the spring you will not reap in the autumn. 
If you want to be criticized, marry. 
Instinct is stronger than upbringing. 
It is a bad hen that does not scratch herself. 
It is a long road that has no turning. 
It is better to exist unknown to the law. 
It is not a secret if it is known by three people. 
It is sweet to drink but bitter to pay for. 
It is the good horse that draws its own cart. 
It is the quiet pigs that eat the meal. 
It takes time to build castles. Rome wan not built in a day. 
It's not a matter of upper and lower class but of being up a while and down a while. 
Lack of resource has hanged many a person.
Listen to the sound of the river and you will get a trout. 
May you have a bright future - as the chimney sweep said to his son. 
Mere words do not feed the friars. 
Nature breaks through the eyes of the cat. 
Necessity is the mother of invention. 
Necessity knows no law. 
Need teaches a plan. 
Patience is poultice for all wounds. 
Youth does not mind where it sets its foot. 
You've got to do your own growing, no matter how tall your grandfather was. 
People live in each other's shelter. 
Put silk on a goat, and it's still a goat. 
Quiet people are well able to look after themselves. 
The day will come when the cow will have use for her tail. 
The hole is more honorable than the patch. 
The light heart lives long. 
The man with the boots does not mind where he places his foot. 
The mills of God grind slowly but they grind finely. 
The raggy colt often made a powerful horse. 
The smallest thing outlives the human being. 
The wearer best knows where the shoe pinches. 
The well fed does not understand the lean. 
The work praises the man. 
The world would not make a racehorse of a donkey.
There is hope from the sea, but none from the grave. 
There is no fireside like your own fireside.
There is no luck except where there is discipline. 
There is no need like the lack of a friend. 
There is no strength without unity. 
Thirst is the end of drinking and sorrow is the end of drunkenness. 
Three diseases without shame: Love, itch and thirst. 
Time is a great story teller. 
Two shorten the road. 
Two thirds of the work is the semblance. 
Walk straight, my son - as the old crab said to the young crab. 
When a twig grows hard it is difficult to twist it. Every beginning is weak. 
When fire is applied to a stone it cracks. 
When the apple is ripe it will fall. 
When the drop (drink) is inside, the sense is outside. 
When the liquor was gone the fun was gone. 
Wine divulges truth.
You cannot make a silk purse out of a sow's ear. 
You must live with a person to know a person. If you want to know me come and live with me.
Youth sheds many a skin. The steed (horse) does not retain its speed forever.

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St. Patrick's Day

St. Patrick is the Patron Saint of Ireland. The feast day of St. Patrick, March 17, is a day to celebrate being Irish, or to be Irish for a day! 

St. Patrick is celebrated for bringing Christianity to Ireland. He was born about 373 A.D., in either Scotland or Roman England. His real name was probably Maewyn Succat. He was kidnapped at the age of 16 by pirates and sold into slavery in Ireland where he remained a slave for 6 years, when God started to speak to him in dreams and visions. A voice in one of his visions told him where he could find a getaway ship which enabled him to escape from Ireland and journey to France, where he became a priest and later a bishop. After becoming a priest he took the name of Patrick, or Patricus. Then St. Patrick had a dream, and he dreamed that the Irish were calling him back to Ireland to tell them about God. When he was about 60 years old, St. Patrick traveled to Ireland to spread the Christian gospel. Legend has it that Saint Patrick drove all the snakes out of Ireland -- that they all went into the sea and drowned. We do have some writings of St. Patrick, but legend and fact are intertwined!


A Shot in the Dark: The Story of Irish Coffee

~Submitted by Jean, Syracuse, NY

There are two primary origin stories surrounding Irish coffee — that delectable concoction consisting of Irish whiskey, sugar, coffee, and a sizable floater of cream. 

Here's the one that isn't true, but persisted for some time and in the process became something of an insult to Irish people everywhere. This story claimed that Irish coffee was invented in the States on November 10, 1952, by Jack Koeppler, then-owner of the Buena Vista Cafe in the city of San Francisco, and travel writer Stanton Delaplane. Horsefeathers and hornswaggle, we say! Their concoction was only America's first cup of Irish coffee.

Any Celtic worth his salt knows that Irish coffee was actually invented by Joseph Sheridan, the head chef of a catering service in Foynes, County Limerick. From 1939 through 1945, incoming flights from America landed at Shannon Airport after an 18-hour ordeal aboard a wet and frigid flying boat. Upon arrival, the passengers were chilled to the bone, and Brendan O'Regan, the manager of the Foynes catering service, suggested a new drink idea to Joseph Sheridan. 

O'Regan felt strongly that the passengers might appreciate some added fortification and warmth in the hot coffee or tea they received upon arrival in Ireland, so Sheridan concocted a delicious coffee drink designed to be the perfect host for a shot of Irish whiskey. Visitors to Shannon Airport, its birthplace, can today view a plaque commemorating the invention of Irish coffee; the existence of this coffee drink has directly led to the consumption of millions of shots of Irish whiskey worldwide. [Editor's Note: To the credit of the Americans, the Buena Vista Caf? now acknowledges that Koeppler and Delaplane did not invent Irish coffee, they were just trying to duplicate the delicious drink they enjoyed at Shannon Airport.] 

One thing both the Americans and Irish agree on — just any kind of cream won't do as a topper for Irish coffee. American cream is particularly unsuitable for this purpose. The goal is to create a frothy collar of cream that stays in one piece on top of the coffee, rather than sinking into the coffee and disappearing. While Irish cream is delivered and consumed daily, American cream contains preservative agents that give it a longer shelf life, but also prevent it from remaining on top of the coffee. The proprietors of the Buena Vista Cafe, who serve hundreds and hundreds of Irish coffees daily, have solved the problem by ordering cream directly from a dairy, prepared to their own specifications; the Buena Vista's custom cream is aged for 48 hours and can easily be whipped to a perfect, stable froth.

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This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
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A Texan rancher comes to Ireland and meets a Kerry farmer.
The Texan says : "Takes me a whole goddarn day to drive from one side of my ranch to the other."
The Kerry farmer says: "Ah sure, I know, sir. We have tractors like that over here too."



Murphy won the Irish Sweepstakes $100,000.00 and was on a long holiday in America. He went on a bus tour and traveled for hours and hours through desert country and oil fields. Murphy said, "Where are we now?" The guide said, "We're in the great state of Texas." "It's a big place," said Murphy. The guide said, "It's so big, that your County Kerry would fit into the smallest corner of it." And Murphy said, "Yes, and wouldn't it do wonders for Texas!"



Irishman, Englishman and a German are caught in Saudi Arabia drinking. "Under Saudi law you are sentenced to 30 lashes then deported. Before you begin you are entitled to something on you back, what would you like?" said the prison guard to the Englishman just before lashing him. The English man, being a bit of a cricket fan, asked for linseed oil. When they lashed him on a post and let him go to catch his flight back to London he groaned and crawled to the airport. Next came the German. "Under Saudi law you are sentenced to 30 lashes then deported. Before you begin you are entitled to something on you back, what would you like?" said the prison guard "Nothing" said the German and, after receiving his lashes spat on the ground, called the prison guards Schisers and started off towards the airport. The guards then came to the Irishman. "Under Saudi law you are sentenced to 30 lashes then deported. Before you begin you are entitled to something on you back, what would you like?" "Oh", replied the Irishman, "I'll take the German".



An American and an Irishman were enjoying a ride in the country when they came upon an unusual sight - an old gallows. The American thought he would have a joke on his Irish companion. "You see that, I reckon," said he to the Irishman, pointing to the gallows. "And now where would you be if the gallows had its due?" "Riding alone," coolly replied Paddy.



An Englishman, a Scotsman and an Irishman were without tickets for the opening ceremonies of the summer Olympics but hoped to be able to talk their way in at the gate. Security was very tight, however, and each of their attempts was met with a stern refusal.

While wandering around outside the stadium, the Englishman came upon construction site, which gave him an idea. Grabbing a length of scaffolding, he presented himself at the gate and said, "Johnson, the pole vault," and was admitted.

The Scotsman, overhearing this, went at once to search the site. When he came up with a sledge hammer, he presented himself at the gate and said, "McTavish, the hammer." He was also admitted.

The Irishman combed the site for an hour and was nearly ready to give up when he spotted his ticket in. Seizing a roll of barbed wire, he presented himself at the gate and announced, "O'Sullivan, fencing."



An Irish man is sitting in a pub one night when 3 Englishmen walked in. The men sit down, and start to talk about how they can anger the Irishman... The first man says, "Watch this..." He gets up, walks over to the Irishman, and says, "Hey man, I hear your St. Patrick was a faggot." The Irishman just replies, "Oh, is that so now?" The Englishman, goes back to his seat perplexed, when his friend jumps up and says, "Here, lemme try that." So he goes over to the Irishman and says, "Hey man, I hear your St. Patrick was a transvestite faggot!" The Irishman only replies, "Oh, is that so now?" So the Englishman, frustrated goes and sits down with his friends. When the 3rd Englishman jumps up and says, "Well, now, I gotta try that!" So he walks over to the Irishman and says, "Hey, I hear your St. Patrick was an ENGLISHMAN!" And the Irishman replies, "Aye, that's what your friends were sayin."



An English man and an Irish man are driving head on , at night, on a twisty, dark road. Both are driving to fast for the conditions and collide on a sharp bend in the road. To the amazement of both, they are unscathed, though their cars are both destroyed. In celebration of their luck, both agree to put aside their dislike for the other from that moment on. At this point, the Irish man goes to the boot and fetches a 12 year old bottle of Jameson whiskey. He hands the bottle to the English man, whom exclaims, ''may the English and the Irish live together forever, in peace, and harmony.'' The English man then tips the bottle and lashes half of it down. Still flabbergasted over the whole thing, he goes to hand the bottle to the Irish man, whom replies: ''no tanks, I'll just wait till the Garda get here!''



Irish Gas Station

Taking a wee break from the golf course, Tiger Woods drives his new Mercedes into an Irish gas station. An attendant greets him in typical Irish manner, unaware who the golf pro is... "Top o' the mornin to ya". As Tiger gets out of the car, two tees fall out of his pocket. "So what are those things, laddie?" asks the attendant. "They're called tees," replies Tiger. "And what would ya be usin 'em for, now?" inquires the Irishman. "Well, they're for resting my balls on when I drive," replies Tiger. "Aw, Jaysus, Mary an' Joseph!" exclaims the Irish attendant. "Those fellas at Mercedes think of everything."



Short and Sweet

One Liners to Tickle your guests with On St. Pats Day

Irish toast: May you be in heaven a half-hour before the devil knows you are dead.

Q. What is Irish diplomacy?
A. It's the ability to tell a man to go to hell.
So that he will look forward to making the trip



When the Irish say that St. Patrick chased the snakes out of Ireland, what they don't tell you is that he was the only one who saw any snakes!



His wife had been killed in an accident and the police were questioning Finnegan. "Did she say anything before she died?" asked the sergeant. "She spoke without interruption for about forty years," said the Finnegan.



Man runs out of a West Belfast pub with his arms on fire Police catch him and charge him with having an armalite.



Billy and Pa' were walking in the woods when they came across a sign saying, "Tree Fellers wanted". One of them said, "Ye know, it's a shame Paddy isn't here. We could have gotten the job".



Pat and Kyran were getting ready to go on a camping trip. The first one said "I'm taking along a gallon of whiskey just in case of rattlesnake bites. What are you taking?" The other one said "Two rattlesnakes!"



Paddy and Murphy were walking down a road one day, Paddy said, Murphy, can you see that beautiful wood over there Murphy, I can't see, theirs trees in the way!



A visitor to a small Irish village commented to a local Garda that it was a quiet little place. The Garda replied, quiet to be sure, we haven't buried a living soul in years.



"Seamus do you understand French?"
"I do if its spoken in Irish."



Two Irishmen had just won $5000,000 in a lottery. Having a pint in a pub Tim say to Sean, what about all them beggin letters, Sean replies, we'll just keep sending them.



Two farmers were driving their tractor down the middle of a country road. A car comes around the corner backs hard to avoid them , skids, tumbles twice and land in a field. Jimmy say to Eamonn it's just as well we got out of that field.

Two drunks coming home, stumbled up the country road in the dark. "Faith, Mike, we've stumbled into the graveyard and here's the stone of a man lived to the age of 103!" "Glory be, Patrick and was it anybody we knew?" "No, 'twas someone named 'Miles from Dublin'!"



"T''was the Irish what invented the pipes, you know, and they gave them to the Scots as a joke. And you Scots have'nt gotten the joke yet!!"



Q: What have Irishmen and Jesus Christ got in common?
A: The both lived with their mother until they were 33 and neither had a job.

Q: How do we know that Christ was Irish?
A: Because he was 33 still lived at home thought his mother was a virgin and she thought he was the son of God.

Q: What is black and blue and found floating upside down in the Irish sea?
A: Someone who's tells a stupid Irish joke

Q: Why did God invent whiskey?
A: So the Irish would never rule the world.

Q. What do you get when you cross poison ivy with a four-leaf clover?
A. A rash of good luck. :-))



One night I was chatting with my Mum about how she had changed as a mother from the first child to the last. She told me she had mellowed a lot over the years: "When your oldest sister coughed or sneezed, I called the ambulance. When your youngest brother swallowed a penny, I just told him it was coming out of his allowance."



An Irishman who had a little too much to drink is driving home from the city one night and, of course, his car is weaving violently all over the road.
A cop pulls him over.
"So," says the cop to the driver, where have ya been?" 
"Why, I've been to the pub of course," slurs the drunk. 
Well," says the cop, "it looks like you've had quite a few to drink this evening." 
"I did all right," the drunk says with a smile.
"Did you know," says the cop, standing straight and folding his arms across his chest, "that a few intersections back, your wife fell out of your car?"
"Oh, thank heavens," sighs the drunk. 
"For a minute there, I thought I'd gone deaf."



Brenda O'Malley is home making dinner, as usual, when Tim Finnegan arrives at her door. 
"Brenda, may I come in?" he asks. 
"I've somethin' to tell ya". 
"Of course you can come in, you're always welcome, Tim. But where's my husband?" 
"That's what I'm here to be telling ya, Brenda." 
There was an accident down at the Guinness brewery..."
" Oh, God no!" cries Brenda. "Please don't tell me."
"I must, Brenda. Your husband Shamus is dead and gone. I'm sorry. "
Finally, she looked up at Tim. 
"How did it happen, Tim?"
"It was terrible, Brenda. He fell into a vat of Guinness Stout and drowned." 
"Oh my dear Jesus! But you must tell me truth, Tim. Did he at least go quickly?"
"Well, Brenda... no. In fact, he got out three times to pee." 



Mary Clancy goes up to Father O'Grady after his Sunday morning service, and she's in tears. 
He says, "So what's bothering you, Mary my dear?" 
She says, "Oh, Father, I've got terrible news. My husband passed away last night."
The priest says, "Oh, Mary, that's terrible. Tell me, Mary, did he have any last requests?"
She says, "That he did, Father." 
The priest says, "What did he ask, Mary? "
She says, "He said, 'Please Mary, put down that damn gun...' 



Dublin Dog

A guy is driving around Dublin when he sees a sign in front of a house: "Talking Dog for Sale? He rings the bell and the owner tells him the dog is in the backyard. The guy goes into the backyard and sees a Labrador sitting there "You talk?" he asks. "Yes," the Lab replies. "So, what's the story?" The Lab looks up and says: "Well, I discovered that I could talk when I was pretty young. I wanted to help the government, so I told the Police about my gift, and in no time at all they had me jetting from country to country, sitting in rooms with spies and world leaders, because no one figured a dog would be eavesdropping. I was one of their most valuable spies for eight years running. But the jetting around really tired me out, and I knew I wasn't getting any younger so I decided to settle down. I signed up for a job at the airport to do some undercover security wandering near suspicious characters and listening in. I uncovered some incredible dealings and was awarded a batch of medals. I got married, had a load of puppies, and now I'm just retired." The guy is amazed. He goes back in and asks the owner what he wants for the dog. "Ten Euros," the man says. "Ten Euros? This dog is amazing. Why on earth are you selling him so cheap?" "Because he's a liar, he never did any of that sh*t. 



AND THE BEST FOR LAST

A drunk staggers into a Catholic Church, enters a confessional booth, sits down, but says nothing.

The Priest coughs a few times to get his attention but the drunk continues to sit there.

Finally, the Priest pounds three times on the wall.

The drunk mumbles, "ain't no use knockin', there's no paper on this side either!"

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

IRISH SODA BREAD

3 cups all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt
2 tablespoons white sugar 
1/2 cup raisins 
1 egg, beaten 
1 cup buttermilk 
3 tablespoons margarine, melted 

Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet. 

In a medium bowl, mix together the flour, baking soda, salt, and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan. 

Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

Serves 8.

Source: adaptation of a recipe from an old friend, Frank, who was very Irish, indeed!

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BARM BRACK
Irish Bread

~Submitted by Treva, Eastern TN

1/4 pt/ 125 ml/ 1/2 cup lukewarm milk
1 tsp sugar
1 tsp fresh yeast
8 oz/ 250 g/ 2 cups plain flour
1 tsp mixed spice, pinch salt 
1 egg, 3 tbsp butter
6 oz/ 200 g/ 2 cups mixed fruit
(currants, sultanas, raisins, candied peel)
1 gold ring (in greaseproof paper)
2 oz/50 g/2 tbsp caster sugar

Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size. 

Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3 tsp boiling water. 


CHOCOLATE IRISH TIPSY CAKE

~Submitted by Treva, Eastern TN

1 package chocolate cake mix 
1 (3-4-ounce) package instant chocolate pudding mix 
3/4 cup Irish whiskey or bourbon, divided 
1/2 cup cooking oil 
4 jumbo or extra large eggs, at room temperature 
3/4 cup sugar 
1/4 cup butter or margarine 
1/4 cup water 
1 teaspoon lemon juice 
whipped cream for garnish 

In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into a greased and floured 10-inch bundt or tube pan. Bake in a preheated moderate oven (350 degrees) for 45 minutes, or until a cake tester inserted into the cake comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon. Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for bundt cake. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream. 

Yield: 1 10-inch tube cake


IRISH EGGS
(also Easter Eggs)

~Submitted by Treva, Eastern TN

(a single batch fits nicely in a Kitchen-Aid mixer bowl; it makes 3 dinner-plate trays, one layer deep)

2 lbs powdered sugar ("#10" powdered)
1/4 lb butter (1 stick - do NOT substitute margarine)
8 oz cream cheese (do NOT substitute fat-free or low-fat)
1/2 teaspoon salt
1 & 1/2 teaspoons vanilla
1 lb coconut (10-12 oz shredded, sweetened works fine) omit to make 'plain' butter cream candies
cinnamon TO TASTE

Blend powdered sugar, salt, butter, and cream cheese until smooth. (dough-hook works nicely, also helps to melt the butter and warm the cream cheese slightly). Add vanilla and blend. Add coconut and stir in completely.

Chill mixture (several hours in refrigerator, covered - this step is optional, but helps the 'ball making').

Roll into balls - do NOT round perfectly (imperfections make the candy look more like potatoes). Roll in cinnamon **

** alternately, dip in dark chocolate to make 'Easter eggs'.

Chill result (they will 'weep' into the cinnamon if too warm). Serve cool or room temperature.

Makes 4 lbs

I don't know if they freeze - with the cream cheese, I'd expect not very well.


HOMEMADE IRISH CREAM

~Submitted by Johnny, LA

"This recipe is a very rich, delicious drink for adults. Everyone loves it at parties! I usually make it for Christmas and Easter, but it is great all year-round! Serve this drink over ice, garnished with a candy cane or whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

Original recipe yield: 4 large servings 

INGREDIENTS
3 eggs 
1 (14 ounce) can sweetened condensed milk 
3 tablespoons chocolate-flavored syrup 
2 1/2 tablespoons instant coffee granules 
16 fluid ounces non-dairy creamer 
1 teaspoon vanilla extract 
1 teaspoon almond extract 
1 1/4 cups brandy 

DIRECTIONS
In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes. 

Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight. 

Strain the Irish Cream through a cheesecloth, then serve.


BAILEY'S IRISH CREAM TRUFFLES

~Submitted by Jean, Syracuse, NY

12 oz Semi-sweet chocolate chips 
1/4 cup Heavy cream 
1 tbsp Butter 
2 Egg yolks 
1/4 c Baileys Irish Cream 

In a heavy saucepan, over low heat, melt chocolate until smooth. Add Bailey's Irish cream and heavy cream and stir together until thoroughly combined. 

Whisk in egg yolks, one at a time - this will cause the truffles to thicken.

Whisk in butter. Refrigerate until firm - at least two hours. 

With spoon or melon baller, make small balls of the truffle mixture. Roll in your choice of toppings - sugar, powdered sugar, finely chopped nuts, coconut, cocoa, sprinkles, etc. 


IRISH CREAM CHEESECAKE

~Submitted by Jean, Syracuse, NY

Yield: 10 Servings

24 oz Cream cheese, softened
2 cup Vanilla wafer crumbs
1/3 cup Butter, melted
1/2 cup Sugar
3 large Eggs
2 tbs Flour
1 cup Irish cream liqueur
1 tsp Vanilla
1 cup White chocolate, grated

Preheat oven to 350 degrees. Combine the crumbs and butter in a medium-size bowl. Press on the bottom of a 9-inch cheesecake pan. Bake in oven for five minutes. Remove and set aside. Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto crust and bake for 40 minutes.

Turn off oven and leave in oven for another 15 minutes. Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top. Refrigerate overnight.


HAM STEAKS WITH IRISH WHISKEY SAUCE

~Submitted by Jean, Syracuse, NY

3/4 cup Water or stock 
Salt or pepper to taste 
4 ham steaks
2 tsp. onion, finely chopped
1 tsp. brown sugar
2 tsp. Irish Whiskey
1 Tbs. flour 
3/4 c water or stock
salt and pepper to taste 

Brush ham steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. 

Sauce
Saut? onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add water or stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water or stock. Add whiskey and season to taste. Place ham steaks on a serving platter and pour on sauce. 

Serves 4.


DUBLIN CODDLE

~Submitted by Jean, Syracuse, NY

1 lb. bacon slices
2 lb. pork sausage links bacon fat or oil
2 lg onions, sliced
2 cloves garlic, whole
4 lg potatoes, thickly sliced
2 carrots, thickly sliced
1 bouquet garni
black pepper
hard cider (apple wine) or apple cider
chopped parsley for garnish 

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.

Serves 6.


IRISH SHORTBREAD

~Submitted by Jean, Syracuse, NY

Ingredients:
• 8oz Butter
• 4oz Caster sugar
• 8oz Plain flour
• 2oz Corn flour

Directions:
Cream butter and sugar. Add flour and corn flour. Cut into squares or into rounds and bake in a slow oven until done.


DUBLIN LAWYER

~Submitted by Jean, Syracuse, NY

Ingredients:
• Fresh lobster/about 2 1/2 lb
• 3 T Butter
• 4 T Irish whiskey
• 150 ml Cream
• Salt and pepper

Directions:
The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning.

Put back into the half shells and serve hot.


IRISH ROAST PORK WITH POTATO STUFFING

~Submitted by Jean, Syracuse, NY

Ingredients:

• 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
• 2 tablespoons butter
• 2 tablespoons hard cider (apple wine) or water
• Salt and pepper

Stuffing
• 4 1/2 cups potatoes, coarsely mashed
• 1/4 cup butter
• 1 onion
• 2 large cooking apples, chopped
• 1 handful chopped fresh sage and thyme
• Salt and pepper

Directions:

Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish.

Cover loosely with foil and bake 1 hour at 350 degrees (F).


PORTER CAKE

~Submitted by Jean, Syracuse, NY

Ingredients:
• 1 lb Flour
• 1/2 lb Shortening
• 1/2 lb Sugar
• 1 lb Sultanas
• 2 Eggs
• 1 Cup porter or stout
• 1 ts Baking powder
• 2 oz Chopped peel
• 1/2 ts Nutmeg
• 1/2 ts Mixed spice

Directions:

Sieve the flour salt and baking powder together; add sugar, nutmeg and spice. Rub in butter finely. Add fruit. Add porter mixed with beaten eggs.

Bake in a well-greased pan 2 1/2 hours in a moderate oven (350-375F).


IRISH COFFEE PUDDING

~Submitted by Jean, Syracuse, NY

6 Eggs
8 ounces Sugar
1 cup Very strong coffee
1-1/2 oz Powdered gelatin
1/3 cup Irish whiskey*
10 fluid ounces Whipping cream
3 ounces Crushed walnuts

*You can also use Irish Mist.

Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites.

Pour into a souffl? dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the souffl? dish. Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water.

Remove the jar or bottle, and fill the center with:
1 cup heavy cream, whipped
sweetened with 1 T granulated sugar

You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.

Servings: 4


STEAK AND GUINNESS PIE

~Submitted by Jean, Syracuse, NY

Ingredients:
• 1 kg Round steak
• 1 Tbsp Flour
• 1 tsp Brown sugar
• 1 Tbsp Raisins (optional)
• 5 x Onions
• 300 ml Guinness
• 8 Slices bacon
• 3 oz Lard
• Chopped parsley
• Short pastry

Directions:

Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.

Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.


STRAWBERRY AND BAILEY'S FOOL

~Submitted by Jean, Syracuse, NY

Ingredients:

• 1 pint strawberries, washed and hulled, with 6 reserved
• 2 cups heavy cream
• 1/2 cup Baileys Irish Cream
• confectioners' sugar, for dusting

Directions:

One of the prettiest fruit fools is made with strawberries, and this version adds Baileys Irish Cream for a little zip! The alternating layers of deep colored pur?ed fruit and the lighter whipped strawberry/cream are a picture-perfect ending to a spring meal.

Chill 6 stem glasses while preparing the fruit. In a food processor or blender, pur?e the strawberries until smooth. In a small bowl, with an electric mixer on high speed, whip the cream until stiff. Add half the strawberry pur?e and the Baileys to the cream and blend until smooth. Remove glasses from refrigerator and divide the strawberry/cream mix into the bottom quarter of each. Spoon over the fruit pur?e, and continue to alternate layers of cream with fruit. Slice the reserved strawberries over the top of each glass and sprinkle with confectioners' sugar.

Serves 6.


IRISH LACE COOKIES

~Submitted by Jean, Syracuse, NY

1/2 cup unsalted butter -- plus extra
4 tablespoons flour -- plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats

Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.

Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats. Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.

Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely. Makes 2 dozen cookies.

NOTES : Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie. If making these cookies ahead, store airtight after baking. Re-crisp by warming on a baking sheet in a 350 degree oven 5 minutes. Cool completely before serving.

Per serving: 89 Calories; 4 grams Fat (43% calories from fat); 1 gram Protein; 12 grams Carbohydrate; 11 milligrams Cholesterol; 5 milligrams Sodium


CRAIBECHAN OF THE SEA

~Submitted by Larry Holmes, Ontario, Canada

“Craibechan” means any savory mixture of little bits and pieces!

3 tablespoons butter
1 clove garlic, peeled, chopped
1 leek, cleaned, sliced
1 medium onion, peeled, chopped
3 cups cooked seafood*
salt and pepper
few drops Tabasco sauce
1 small head Bibb lettuce
1 lemon, cut into wedges
radish roses

*lobster, crab and shrimp may be used, or salmon and cod make a good combination;

Steam or poach fish; cool.

Melt butter in small skillet. Add garlic, leek, and onion; saute until tender. Combine onion mixture and seafood; pass through food chopper. Season with salt and pepper, and Tabasco to taste. Refrigerate until serving time.

Line plates with Bibb lettuce; mound fish mixture in center of plate. Garnish with lemon wedges and radish roses.


SPLIT-PEA SOUP WITH CRUBEENS

~Submitted by Larry Holmes, Ontario, Canada

2 cups split peas
cold water
2 pigs feet, split
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 medium potato, peeled, chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon crumbled dried thyme
dash cayenne pepper
2 tablespoons butter
2 tablespoons flour

fried croutons:
2 sliced thick white bread
2 tablespoons butter

Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.

Rinse pigs’ feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs’ feet. Reserve. Add vegetables and seasonings; cook 1 hour more. When pigs’ feet have cooled, remove skin, gristle and bones; chop meat. Puree soup in electric blender or pass through sieve. Add chopped meat.

Melt butter in small pan. Add flour; cook until bubble. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.

Make croutons (crubeens). Remove crusts from bread; cut into 1/2-inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup.

Makes 6 to 8 servings.


CHICKEN ‘N CABBAGE

~Submitted by Larry Holmes, Ontario, Canada

1 2 1/2– to 3-pound chicken, cut up
juice of 1//2 lemon
3 tablespoons butter
salt and pepper
3/4 cup white wine
3 tablespoons bacon fat
1 medium onion, finely chopped
3 cups shredded cabbage
1 cup diced celery
1/4 cup diced green pepper
2 cups diced tomatoes
1/4 teaspoon garlic powder
salt and freshly ground pepper

Wash chicken; pat dry. Sprinkle with lemon juice. Heat butter in heavy skillet until melted. Add chicken; cook over moderate heat until well-browned. Season with salt and pepper. 
Add wine; reduce heat to low. Cover; simmer 45 minutes or until chicken is tender.

Melt bacon fat in separate skillet over moderate heat. Add onion; cook 3 minutes, stirring constantly. Add cabbage, celery, green pepper, and tomatoes; mix well. Season with garlic powder, salt and pepper. Cover. Reduce heat to low; cook 10 minutes. Vegetables should be crisp-tender.

Place cabbage in serving dish; top with chicken. Serve immediately.

Makes 4 servings.


CORNED BEEF & CABBAGE

~Submitted by Larry Holmes, Ontario, Canada

1 3-pound corned-beef brisket
cold water to cover
1 small onion, peeled, studded with 4 whole cloves
1 garlic clove, peeled, crushed
1 bay leaf
4 peppercorns
1 medium head cabbage

Wipe beef with damp cloth. Place in Dutch oven; cover with cold water. Add onion, garlic, bay leaf, and peppercorns. Bring to boil over moderate head. Skim any foam; cover. Reduce heat to low; cook approximately 3 hours or until tender. Remove meat; keep warm.

Wash cabbage; cut into 4 wedges. Cut out core; remove any damaged outer leaves. Tie each wedge with kitchen twine as you would a package.

Bring meat stock to boil. Add cabbage; cook 12 to 15 minutes or until cabbage is tender. Drain well; dress with butter, salt and pepper. Slice corned beef. Serve with cabbage and boiled potatoes. The following horseradish is a spicy addition:

? cup sour cream
? cup mayonnaise
2 tablespoons (or more) hot horseradish
1 tablespoon chopped parsley.

Mix all ingredients together, adding horseradish to taste. Let stand at least 1 hour before serving.


DUBLIN CODDLE

~Submitted by Larry Holmes, Ontario, Canada

1 pound large pork-sausage links
4 to 6 thick slices bacon (approx. 1/2 pound) cut into 2-inch pieces
1/4 pound onions (3 medium)
1 1/2 pounds potatoes (4 medium)
black pepper
finely chopped parsley

Prick sausages in several places. Place sausage and bacon in skillet; barley cover with water (about 3 cups). Bring to boil. Cover; simmer 10 minutes. Drain; reserve liquid.

Peel and slice onions, Peel and thinly slice potatoes. Layer sausage, bacon, onions, and potatoes in 2 1/2-quart casserole. Lightly pepper layers. Pour broth from sausages into casserole to barely cover meat and vegetables (about 2 1/2 cups).

Cover casserole with foil; bake at 350 degrees F. 1 hour or until potatoes are tender. Sprinkle dish with parsley. Serve.

Makes 4 to 5 servings.


IRISH STEW

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 pounds boneless lamb for stew
2 large onions, peeled and thickly sliced
5 medium potatoes, peeled, quartered, cut into chunks
2 stalks celery, sliced
1 turnip, diced
salt and pepper
1 ? \ cups chicken broth
1 bay leaf
chopped parsley

Cut lamb into 1-inch cubes, removing large pieces of fat. Wipe meat with damp cloth or paper towels. Layer vegetables and meat in 2 1/2-quart lightly greased casserole, beginning and ending with vegetables. Salt and pepper each layer lightly. Add chicken broth and bay leaf; cover tightly. Bake at 325 degrees F. 2 hours. 

Stir; sprinkle with parsley. Remove bay leaf before serving.

Makes 4 servings.


BEER-BRAISED PORK ROAST

~Submitted by Larry Holmes, Ontario, Canada

1 5-pound pork loin roast
2 tablespoons vegetable oil
2 medium onions, peeled, sliced
1 teaspoon salt
1/2 teaspoon pepper
1 12-ounce can or bottle Guinness stout or dark beer
applesauce

Wipe meat with damp cloth. Heat oil in Dutch oven over moderate heat. Brown meat on all sides. Remove to platter. Add onions to pan; saute until tender. Place pork roast in Dutch oven; spoon onions over roast. Sprinkle with salt and pepper. Add beer. Cover; bring to boil over moderate heat. Reduce heat to low; cook approximately 2 1/2 hours or until roast is fork-tender.

Remove toast to warm platter; thicken pan juices if desired. Slice roast. Serve with applesauce.

Makes 5 servings.


COCKLETY PIE

~Submitted by Larry Holmes, Ontario, Canada

Pastry crust:
1 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons butter
2 to 3 tablespoons cold water

Scallop and Mushroom Filling:
1 pound cleaned sea scallops
1/2 cup white wine
1 cup water
3 chopped shallots (scallions may be substituted)
1 bay leaf
2 peppercorns
1 cup peeled, diced potatoes
1 6 1/2-ounds can button mushrooms 
2 tablespoons chopped parsley
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon dry mustard
salt and pepper
1 cup light cream
3/4 cup reserved fish stock

1 egg yolk
1 tablespoon milk

First make pastry for crust. Combine flour and salt, mixing well. Cut butter into flour until mixture resembles course cornmeal. Blend water into flour mixture a tablespoon at a time while mixing with fork, just until moistened. Gather into a ball; wrap in plastic wrap. Refrigerate while making filling..

Combine wine, water, shallots, bay leaf, and peppercorns in medium saucepan. Bring to boil over moderate heat. Add scallops; cover. Reduce heat to low; cook 10 minutes.

Meanwhile, cook potatoes in small saucepan of salted water until tender. Drain; reserve. Drain scallops; reserve cooking liquid. Combine scallops, potatoes, mushrooms and parsley in lightly greased 1 1/2-quart casserole. Mix well; set aside.

Melt butter in heavy saucepan. Add flour, mustard, salt and pepper; cook, stirring constantly, until bubbly. Add cream and 3/4 cup reserved fish broth (strained) ; cook over low heat, stirring constantly, until mixture thickens. Pour over fish and mushrooms in casserole; mix well.

Roll pastry crust on lightly floured board to fit top of casserole. Place crush over fish mixture; turn edges under; flute. Reroll any scraps to use to make leaves or other decorations. Beat egg yolk with milk; brush crust well. Bake in reheated 425-degree F. oven 20 to 30 minutes or until crust is golden brown. Serve hot.

Makes 4 servings.


OATMEAL BRAD

~Submitted by Larry Holmes, Ontario, Canada

2 cups boiling water
1 cup dry rolled oatmeal (old fashioned)
2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees F.)
2 teaspoons salt
1/2 cup honey
2 tablespoons melted butter
4 to 5 cups unsifted all-purpose flour
1 egg yolk
1 teaspoon water

Combine boiling water and oatmeal; let stand 30 minutes (oatmeal should be quite soft). Combine yeast and warm water; stir until dissolved. Set aside.

Stir salt, honey and butter into oatmeal, mixing well. Add yeast mixture; stir well. Gradually add enough flour to make dough that is not sticky and can be easily kneaded. Knead on lightly floured board 5 to 10 minutes, adding more flour as necessary, to form smooth, elastic dough. Place in oiled bowl, rotating to grease entire surface of dough. Cove; allow to rise in warm place, without drafts, until double in bulk (approximately 1 1/2 hours).

Punch down dough; form into 2 loaves. Place in 2 greased 9 x 5-inch loaf pans. Cover and allow to rise until double in bulk (approximately 45 minutes). 

Preheat oven to 350 degrees F. Meanwhile beat egg yolk and water together. Brush loaves with mixture. Bake 50 to 60 minutes o r until loaves are brown and sound hollow when tapped.

Makes 2 loaves.


TEA SCONES

~Submitted by Larry Holmes, Ontario, Canada

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons butter
2 medium eggs
1/3 cup milk
1 egg, lightly beaten
1 tablespoon milk

Combine flour, baking powder, salt and sugar in mixing bowl; mix well. Cut in butter. Make well in flour mixture. Beat two eggs and 1/3 cup milk together. Add to flour mixture; mix lightly but thoroughly. Turn out onto floured board; knead five times. Roll dough to 9-inch circle approximately 3/4-inch thick. Cut in 8 pie-shaped wedges. Place on lightly greased baking sheet.

Beat remaining egg and tablespoon of milk together. Brush tops of scones with mixture. Bake in preheated 400-degree F. oven 7 to 10 minutes or until lightly browned. Split scones. Serve with butter and jam or honey.

Makes 8 scones.

Variations:
Orange scones: Add 1 tablespoon grated orange rind to dry ingredients in basic recipe.
Currant scones: Add 1/2 cup currants to dry ingredients in basic recipe.
Oatmeal scones: Use 1 cup rolled oats and 1 1/2 cups flour in place of 2 cups flour in basic recipe.


MADIGAN’S VELVET TROUSERS

~Submitted by Larry Holmes, Ontario, Canada

1 package (1/4 ounce) unflavored gelatin
1/4 cup cold water
1/2 cup heavy cream
1/2 cup light cream
1 1/2 tablespoon clear honey
2 tablespoons Irish whiskey

Soak gelatin in cold water in small measuring cup. Set measuring cup in saucepan of gently boiling water; stir until gelatin dissolves (approximately 3 minutes). Remove from pan of water; set aside.

Combine creams in small well-chilled bowl; whip until light and thick. Slowly add honey and whiskey, mixing well. Place bowl in pan of ice water; fold in dissolved gelatin. Continue to mix and gently fold mixture until it begins to set. Spoon into 4 small glass serving dishes; cover. Refrigerate for several hours before serving. Serve this with lady fingers or small fancy cookies.

Makes 4 servings.

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IRISH CREAM PIE

~Submitted by Maggie, TX

While not totally free of fat and calories, this recipes is certainly healthier than a lot of desserts chosen for St. Patrick's Day feasting.

1 pkt JELL-O sugar-free instant chocolate, (4-serving) pudding mix 
1 1/3 cup Carnation Non-Fat Dry Milk Powder 
2 1/2 cup Water 
3/4 cup Cool Whip Free 
6 x Chocolate graham crackers *, (2 1/2-inch) 
2 tbl Chopped pecans, (1/2 ounce) 
1 x Keebler chocolate piecrust, (6-ounce) 
1 pkt JELL-O sugar-free instant white chocolate (4-serving) pudding mix 
1/2 tsp Mint extract 
4 dsh Green food coloring, (4 to 6) 

In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder and 1 1/2 cups water. Mix well using a wire whisk. Coarsely crush 4 graham crackers. Gently stir cracker crumbs and pecans into pudding mixture. Spread mixture into piecrust. Refrigerate while preparing topping. In another large bowl, combine dry white chocolate pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Free. Add mint extract and green food coloring. Mix gently to combine. Evenly spread topping mixture over set filling. Crush remaining 2 graham crackers into fine crumbs. Sprinkle crumbs evenly over top.

Refrigerate for at least 1 hour. Cut into 8 pieces.

Serves 8


IRISH STEW

~Submitted by Maggie, TX

1 lb lean boneless lamb, cut into 1 inch pieces 
1 tablespoon cooking oil 
2 1/2 cups peeled turnips, cut into 1/2 inch pieces (2 medium) 
1 1/2 cups carrots, cut into 1/2 inch pieces (3 medium) 
1 1/2 cups peeled potatoes, cut into 1/2 inch pieces (2 medium) 
2 medium onions, cut into wedges 
1/4 cup quick-cooking tapioca 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1/4 teaspoon dried thyme, crushed 
3 cups beef broth 

In a large skillet brown lamb, half at a time in the hot oil. 

Drain off fat. 

Combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in your slow cooker. 

Stir in lamb and broth. 

Cover and cook on low heat setting for 10-12 hours or on high heat for 5-6 hours. 

Makes 6 servings. Each provides:
Calories 154
Calories from Fat 39 (25%) 
Amount Per Serving %DV 
Total Fat 4.4g 6% 
Saturated Fat 0.9g 4% 
Polyunsat. Fat 1.4g 
Monounsat. Fat 1.3g 
Trans Fat 0.0g 
Cholesterol 15mg 5% 
Sodium 550mg 22% 
Potassium 459mg 13% 
Total Carbohydrate 22.1g 7% 
Dietary Fiber 3.2g 12% 
Sugars 5.4g 
Protein 7.6g 15%

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QUICK, EASY & DELICIOUS DIABETIC IRISH SHORTBREAD

~Submitted by Maggie, TX

1 cup fat-free margarine, we use Promise it works beautifully, may use real butter if you have no dietary concerns 
1/3 cup artificial sweetener, we use Altern by WalMart, may use 2/3 cup confectioner's sugar XXX if you have no dietary concerns 
2 tablespoons artificial sweetener 
2 cups whole-wheat flour, measure before sifting, may use 2 cups all purpose white flour if you have no dietary concerns 

Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add. 

Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times. 

Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet. 

Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack. 

20 servings 
Calories 60
Calories from Fat 5 (8%) 
Amount Per Serving %DV 
Total Fat 0.6g 0% 
Saturated Fat 0.3g 1% 
Polyunsat. Fat 0.1g 
Monounsat. Fat 0.1g 
Trans Fat 0.0g 
Cholesterol 0mg 0% 
Sodium 68mg 2% 
Potassium 52mg 1% 
Total Carbohydrate 12.7g 4% 
Dietary Fiber 1.5g 5% 
Sugars 3.2g 
Protein 1.7g 3% 

Source: RecipeZaar


POTATO CHEESE BREAD (ABM)

~Submitted by Maggie, TX

3/4 cup skim milk 
1/2 cup warm water 
1 1/2 tablespoons low-fat margarine 
1/2 cup instant potato flakes 
3 cups bread flour 
1 1/2 teaspoons salt 
1 1/2 tablespoons artificial sweetener 
1 cup low-fat sharp cheddar cheese, shredded 
1/4 cup green onions, minced 
1 1/2 teaspoons yeast 

Place liquids in bread machine first, then add the salt and 2 cups of bread flour. Carefully pour in potato flakes, sugar substitute, cheddar cheese and onion, then add 1 last cup of bread flour. Make a small hole in top of the flour and add yeast. 

Close and set your bread machine for basic bread and a 2-pound loaf. Press "Start.". 

18 servings
Calories 100
Calories from Fat 6 (6%) 
Amount Per Serving %DV 
Total Fat 0.7g 1% 
Saturated Fat 0.3g 1% 
Polyunsat. Fat 0.1g 
Monounsat. Fat 0.2g 
Trans Fat 0.0g 
Cholesterol 1mg 0% 
Sodium 240mg 10% 
Potassium 70mg 2% 
Total Carbohydrate 18.7g 6% 
Dietary Fiber 0.8g 3% 
Sugars 0.9g 
Protein 4.4g 8% 

Source: RecipeZaar

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POTATO OMELET

~Submitted by Larry Holmes, Ontario, Canada

4 slices bacon
1 1/2 cups peeled, thinly sliced potatoes
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
4 eggs
salt and pepper

Cook bacon in heavy skillet until crisp. Remove from pan, crumble and reserve. Add potatoes to hot bacon fat in skillet; saute 5 minutes or until potatoes are just tender. Add onion and green pepper; saute 3 minutes.

Beat eggs with salt and pepper; pour over potatoes in skillet. Sprinkle with bacon; cook over medium heat as you would an omelet, without stirring, until eggs begin to set. Cover; cook a few minutes longer, until eggs are completely set and bottom of omelet is browned.

Serve omelet cut into wedges, garnish with parsley and tomato wedges.

Makes 2 servings.


DUBLIN MASHED

~Submitted by Maggie, TX

2 1/2 cups cubed peeled Yukon gold or baking potato (about 1 pound)
1/2 cup 1% low-fat milk
1/4 cup finely chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray

Place potato in a medium saucepan; add water to cover. Bring to a boil, and cook 15 minutes or until very tender; drain in a colander, and set aside. Combine milk and green onions in pan, and cook over medium heat until thoroughly heated (do not boil). Add potato, salt, and pepper to milk mixture; beat at medium speed of a mixer until smooth.

Divide mixture evenly between 2 (8-ounce) ramekins coated with cooking spray; broil 5 minutes or until lightly browned. 

Yield: 2 servings


IRISH BAKED EGGS

~Submitted by Maggie, TX

Serves 1.

This recipe comes from “The Ballykissangel Cookbook”. Ballykissangel being the fictional Irish village of the popular BBC TV drama series of the same name, that was aired a few years ago. This is a simple vegetarian supper dish that can be varied endlessly and easily adapted to suit your personal tastes. Ingredients are per person so this can be made for just one person or sized up to feed the family (If you’re making for more than one and are not cooking this in individual portions you’ll probably find that you don’t need as much milk per person; you’ll also find you need to adjust cooking times upwards). We found this to be a meal in itself so I simply serve it with some crusty bread.

1 celery rib 
1 medium potato, peeled 
1 small carrot, peeled 
2 button mushrooms 
1 garlic clove, peeled and sliced 
1 spring onion, chopped (scallion) 
1/2 ounce butter 
1 tomato, sliced 
1 teaspoon cornflour (cornstarch) 
5 fluid ounces milk 
salt and pepper 
2 eggs 
grated cheese, to finish 

Preheat the oven to 160 C, 325 F, gas mark 3. 

Chop the celery, potato and carrot finely, place in a pot and add just enough water to cover the vegetables. 

Bring to the boil , simmer for 5 minutes then drain; place vegetables into an ovenproof soup bowl. 

Slice the mushrooms and fry them in the butter until softened with the spring onion and garlic; layer over vegetables in the bowl then place the tomato slices on top of that. 

Pour the milk into a saucepan; mix the cornflour with a small amount of the vegetable cooking water and add to the milk; bring to the boil stirring constantly, then season the milk and pour over the vegetables. 

Place the soup bowl in the oven and bake for 15 minutes or until the mixture starts to bubble; remove from the oven and with the back of a spoon press down onto the mixture to make one dent for each egg; crack the eggs into the dents. 

Sprinkle with a little grated cheese and return bowl to the oven for about 5 minutes until the cheese has melted and the eggs are set but not hard.

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GLAZED CORN BEEF

Years ago we had a Safeway store near us and they had some of the best recipes in little plastic holders throughout the store. I got this one from the meat department. It is delicious and perfectly simple for busy "Irish" moms.

Prep Time: 15 Minutes. 
Cook Time: 3 Hours . 
Ready In: 3 Hours 15 Minutes. 
Makes 7 servings.

Ingredients:
4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves 
4 tablespoons brown sugar
2 tablespoons soy sauce 

Directions:
Preheat oven to 350 degrees F (175 degrees C). 

Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid. 

In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef. 

Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings. 

Slice corned beef across grain and serve. 

Source: an old Safeway grocery store recipe card


COLCANNON

This is another "standard" for St. Patrick's Day. There are many recipes for Colcannon and this one is tried and true. There's no need to wait for a special occasion as this makes a great dish for serving any time.

2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped 
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted 

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster. 

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately. 


IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE

This is a delicious "re-make" of a fat- and calorie-laden recipe. Cooking Light magazine is a great source of real food for real people with fewer fats and calories - really.

1/4 cup light butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch-thick slices
1/2 cup raisins
1/4 cup Irish whiskey
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
Cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon
Caramel-Whiskey Sauce

Preheat oven to 350°.
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.

Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).

Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired. 

Yield: 12 servings (serving size: 1 (3-inch) square and 2 tablespoons sauce)

CALORIES 362 (17% from fat); FAT 6.7g (sat 4g,mono 2.1g,poly 0.6g); PROTEIN 8.1g; CHOLESTEROL 57mg; CALCIUM 155mg; SODIUM 269mg; FIBER 0.9g; IRON 1mg; CARBOHYDRATE 66.7g 

Caramel-Whiskey Sauce

1 1/2 cups sugar
2/3 cup water
1/4 cup light butter
2 ounces 1/3-less-fat cream cheese (Neufch?tel) (about 1/4 cup)
1/4 cup Irish whiskey
1/4 cup 1% low-fat milk

Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.

Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired. 

Yield: 1 1/2 cups (serving size: 2 tablespoons)

CALORIES 136 (20% from fat); FAT 3g (sat 2g,mono 0.9g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 10mg; CALCIUM 28mg; SODIUM 46mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 25.9g

Source: Cooking Light magazine, March 1998


CORNED BEEF 'N CABBAGE HASH

Here's a recipe for those who do not wish to buy a large corned beef (or have the time to cook one) but still want some touch o' Irish for St. Patty's Day. It is from Hormel, the canned meat pros.

Ingredients 
- 2 cups chopped cabbage 
- 1 teaspoon prepared mustard 
- 1/2 teaspoon caraway seeds 
- 2 tablespoons butter or margarine 
- 1 HORMEL® Corned Beef Hash (15-ounce) can 
- Pepper to taste

Directions 
In large skillet, saut? cabbage, mustard, and caraway in butter 3 minutes, stirring often. Break up hash and add to skillet. Cook and stir about 5 minutes until hot and slightly browned. Season with pepper to taste. 

Source: Hormel Foods


BALLYMALOE IRISH STEW

This was demonstrated on the Cooking Live show with Darina Allen. While we are not big fans of lamb, this stew is really good, especially with an Irish Soda Bread (or other freshly-made bread) to sop up all the juices. I suggest the addition of pearl barley*, which we prepared.

2 to 3 pounds lamb chops, at least 1-inch thick 
5 medium or 12 baby carrots 
5 medium or 12 baby onions 
8 small potatoes 
3 to 3 3/4 cups stock (lamb stock if possible) or water 
1 sprig fresh thyme 
1 tablespoon plus 1 teaspoon roux, optional, recipe follows 

Garnish: 
1 tablespoon plus 1 teaspoon freshly chopped parsley 
1 tablespoon plus 1 teaspoon freshly chopped chives 

Roux: 
1 stick butter 
Scant 1 cup flour

Preheat the oven to 350 degrees. 

Cut the chops in 1/2 and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered-down pieces). 

Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are young leave them whole. If the onions are large, cut them small, if they are small they are best left whole. 

Toss the meat in the hot fat in a saucepan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. Deglaze the pan with lamb stock and pour it into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to a boil on top of the stove, cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1 1/2 hours. 

When the stew is cooked, pour off the cooking liquid, degrease and reheat in another saucepan. Slightly thicken it with a little roux if you like. Check seasoning, then add chopped parsley and chives and pour it back over the stew. Bring it back up to boiling point and serve from the pot or in a large pottery dish. 

For the roux: Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep 2 weeks in the refrigerator.

Serves 4 to 6.

*Irish Stew with Pearl Barley

Add 1-2 tablespoons pearl barley with the vegetables. Increase the stock to 2 pints (1.2L/5 cups) as the pearl barley soaks up lots of liquid.


IRISH SODA BREAD

Funny how an Irish recipe could be Czech. This recipe matches the flavor and texture of "Fry Bread" Grandma made for us when we were little. It is Irish Soda Bread!

1 cup self-rising flour 
1/2 tsp. salt 
1 tsp. baking soda
1 cup buttermilk

Mix all ingredients together. Turn out onto lightly floured surface. Knead for approximately 3 minutes. Shape into an 8" round. Using a floured knife, cute round into quarters. 

Lightly flour a round griddle (or electric frying pan if no round griddle) and place soda bread sections on griddle, preheated to 350F. Cook each side approximately 5 minutes. Stand each section on end for approx. 2 minutes to make sure inside is cooked.

Delicious warm with butter and jam. Or, cut in half, and in half again, and fry in bacon grease until brown and crispy, the way my grandma did.


APPLE MASH 

1 pound cooking apples 
2 pounds potatoes 
1 tablespoon sugar 
2 ounces butter 

Peel potatoes and cook in salted, boiling water. Cook until done.

Peel, core, and slice the apples. Place them in a pot with a tablespoon of water, and the sugar. Cook until soft. 

When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter.

Serves 4.


BAILEY'S IRISH CREAM BALLS

Ingredients:
3 cup 'Nilla wafers finely crushed 
1 cup Pecans chopped 
3/4 cup Powdered sugar 
1/2 cup Bailey's Irish cream 
3 tbl Light corn syrup 
1 1/2 tsp Unsweetened cocoa 

Method: 
Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack 1 hour. Roll in powdered sugar again if desired. Store in airtight container between layers of wax paper.


BAKED CABBAGE WITH BACON

Here is another example of how what I ate as a child is considered "Irish" food. Grandma would use home-garden green onions in this.

3/4 pound bacon, cut crosswise into 1/2-inch-wide strips
1 1 1/2- to 1 3/4-pound cabbage, quartered, thinly sliced
1 large leek (white and pale green parts only), thinly sliced (I use the whole leek)
3/4 cup water
1/4 cup chopped fresh parsley
1/4 cup chopped green onions

3 tablespoons butter
1 1/2 cups whole wheat breadcrumbs (I use 1 cup unseasoned white)

Preheat oven to 375°F. Place bacon in heavy large pot over medium-high heat. Saut? until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Saut? until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.

Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes. 

6 side-dish servings.

Source: Bon App?tit, May 1996 issue

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