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This is a quick and easy sauce for steak. Most people usually have a drop of the "hard stuff" hidden in the cupboard, so use a little drop for this!

4 well-hung sirloin or fillet steaks
1 clove of garlic
lots of freshly ground pepper
olive oil
salt
2-4 tablespoon (2 1/2 -5 American tablespoons) Irish whiskey
4 fluid ounces (1/2 cup) beef stock
4 fluid ounces (1/2 cup) cream
1 tablespoon (1 American tablespoon+1 teaspoon) freshly chopped tarragon

Cut the clove of garlic in half and rub the cut side over the steaks. Crush the garlic and reserve for the sauce. Season the steaks with freshly ground pepper and drizzle over a little olive oil.

Just before serving, heat a heavy pan. Season the steaks with salt and cook to your taste. Remove to a plate. Deglaze the pan with whiskey and allow to flame; as the flames die away, add the crushed garlic, stock, cream and tarragon. Bring to the boil and simmer for a few minutes until the sauce tastes really good and light and lightly coats the bottom of a spoon.

Put the steaks on to 4 warm plates. Pour any escaped juices into the sauce, taste, correct the seasoning, spoon over the steaks and serve immediately.

Variation: 4 ounces of sauteed mushrooms may be added to the sauce at the end.

Serves 4

BALLYMALOE IRISH STEW

~Shared by Pat Collins, Hahnville, LA

1.35 kg (2 1/2-3 pounds mutton or lamb chops (gigot or rack chops) not less than 2.5 cm (l inch) thick
5 medium or 12 baby carrots
5 medium or 12 baby onions
8 potatoes or more if like

Garnish: 1 tablespoon freshly-chopped parsley

Preheat the oven to 180 degrees/ 350 degrees/ regulo 4

Cut the chops in half 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 pieces).

Peel the onions and scrape or thinly peel the carrots (if they are young 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 the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and the carrots in the fat. Build the meat, carrots and the onions up in layers in the casserole, carefully season each layer with freshly-ground pepper and salt. De-glaze the pan with the mutton stock and pour 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 the 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 approx., depending on whether the stew is being made with lamb or mutton.

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 the 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.

Serves 4-6

BALNAMOON SKINK
(An Irish Soup)
Makes 6 servings

~Submitted by Larry Holmes, Ontario, Canada

2 ??- to 3-pound chicken
6 cups water
2 teaspoons salt
?? teaspoon pepper
1 celery root
1 leek, sliced
1 large carrot, peeled, sliced
1 tablespoon chopped parsley
1 ?? cups frozen peas
?? teaspoon ground mace
2 egg yolks
?? cup whipping cream
2 cups shredded leaf lettuce or outer leaves of an iceberg lettuce

Wash chicken well inside and out. Combine chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil over moderate heat. Skim any scum from surface. Reduce heat to low; cook 1 hour.

Clean and cube celery root. Add celery root, leek and carrot to soup; cook 15 minutes. Remove chicken; cool slightly. Skin; remove from bones; dice. Return chicken to soup. Add parsley, peas and mace; simmer 8 to 10 minutes.

Beat egg yolks and cream together well in small bowl. Add some of soup to cream mixture; beat well. Add slowly to soup, mixing well. Cook over very low heat 3 minutes. Ladle soup into serving bowls. Sprinkle each bowl with some shredded lettuce.

PORK CISTE
("Ciste" means "treasure" in Gaelic)
Makes 4 to 6 servings

~Submitted by Larry Holmes, Ontario, Canada

Pastry Crust:
1 cup flour
?? teaspoon salt
3 tablespoons lard
2 to 3 tablespoons water

Pork & Apple Filling:
1 ?? pounds lean pork, cut into 1-inch cubes
1 cup water
?? cup chopped onion
1 teaspoon crumbled dried sage leaves
?? teaspoon salt
?? cup milk
?? cup flour
2 large tart apples, peeled, cored, sliced
1 tablespoon sugar
1 egg yolk
1 tablespoon milk

Prepare pastry: Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into a ball. Cover with plastic wrap; refrigerate.

Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, sage and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender.

Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour ?? of pork mixture into a 1 ??-quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.

Roll pastry crust: turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry.

Beat egg yolk and milk together; brush crust will with egg wash. Bake at 450?° F 10 minutes. Reduce heat to 350?° F. Bake 25 minutes more. Serve hot.

CORNED BEEF

Shared by Pat in the High Sierras, CA

My husband makes this Corned Beef and take my word for it, and not because I am Irish either, it is delicious!

3 to 4 lb. corned beef brisket
3 tablespoons pickling spice
Prepared mustard
Mixed fruit jelly
Sesame seeds

Place brisket in boiling water to cover. Add pickling spice and simmer 2 1/2 to 3 hours until tender. DO NOT over cook. Place in baking pan and cover surface of beef lightly with mustard. Let stand 10 minutes until mustard penetrates. Spread jelly over brisket and sprinkle with sesame seeds. Bake at 375 degrees 15 to 20 minutes.

Note: Can also be cooked in crockpot on LOW for 7 to 8 hours.

GLAZED CORNED BEEF

~Submitted by: Rosemarie, Kansas City, MO

Here are two of our very favorites for St. Patrick's Day. Think this corned beef is one of the best we have ever tasted.

1 bay leaf
1 medium onion, sliced
2-3 strips of fresh orange peel - about 2 inches each
3 whole cloves
1 1/2 C water
3-4 lbs. corned beef, preferably round or rump cut
Glaze (recipe follows)

Combine all ingredients except Glaze and corned beef in a crock pot.

Place corned beef in, fat side up. Cover and cook on Low for 10-12 hours or on High for 5-6 hours until fork tender.

Remove corned beef from broth.

About 30 minutes before serving, place corned beef on a heat proof serving platter. Prepare Glaze and spoon over top. Bake at 375 for 20-30 minutes, basting occasionally.

Serves 8-10

Glaze

3 T frozen orange juice concentrate, thawed
3 T honey
1 T Dijon-style mustard

Mix together and until smooth and blended.

And to go with --

COLCANNON

1 lb. cabbage, cored and shredded
2 lb. boiling potatoes, peeled and cut into 2" thick pieces
2 leeks, white and pale green parts only, washed well and sliced
1 C milk
Salt and freshly ground pepper to taste
1/2 t mace
8 T + 2 T butter

In separate saucepans, cook the cabbage and potatoes in boiling salted water until tender, 12 to 15 minutes. Drain the cabbage and chop. Drain the potatoes and mash. Meanwhile, in a large saucepan combine the leeks and milk and cook over medium heat until the leeks are tender, 8-10 minutes Add the potatoes, salt, pepper and mace to the leeks and milk and stir over low heat until blended. Add the cabbage and 8 T butter and stir again to consistency of mashed potatoes. Dot with remaining 2 T butter cut in small pieces. Serve at once. Serves 4-6

A note from Maggie---If the two above recipes look familiar to you, it is because someone "lifted" them from a (previous, in another newsletter) posting that Rosemarie made. They submitted them to other publications (without proper credit, of course, and included Rosemarie's personal notes). What a shame to have to steal! Because they were intended for this theme - even though they were also sent to another publication - I posted them, even though I do not normally post materials from other publications.

TRADITIONAL CORNED BEEF & CABBAGE

~Submitted by Debbie, NY

6 small new potatoes quartered
2 medium carrots thickly sliced
1 1/2 pound corned beef brisket -- (1 1/2 to 2)
1 medium onion cut into eighths
3 bay leaves
8 whole black peppercorns
1/2 head cabbage cored and cut into

Place the potatoes and carrots in the bottom of the crockpot slow cooker. Cover with the beef brisket and place the onion, bay leaves and peppercorns on top. Add water to cover.

Cover; cook on LOW 8-10 hours or on HIGH for 4-5 hours. Halfway through cooking, add the cabbage wedges.

Makes 5 servings.

Source: Rival's New Creative Crock Pot Cook Book

UAINEOLI FAOI CHRUSTA
Crusty Roast Lamb (English language translation)

~Submitted by Aideen, 100% Irish, living in Cyprus

1 Shoulder of lamb, approx 2kg / 4 lb
250 gm / 1 c Fresh breadcrumbs
Pinch mixed herbs
30 gm / 2 tablespoons Butter, soft
700 gm / 1 1/2 lb Potatoes, peeled, sliced
1 Lg onion, diced
1 Lg cooking apple (peeled, cored and sliced)
300 ml / 10 oz Chicken stock

Wipe the lamb over, and cut criss-cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. Put the joint on top, then pour the stock into the pan, but not over the meat.

Cover loosely with a piece of foil and bake at 200 C / 400 F for half an hour. Then lower the heat to 175C / 350F, and cook for a further 20-25 minutes to the 2kg / 1 lb.

Take off the foil for the final half hour, and check that the vegetables are nearly cooked.

Finish the cooking without the foil, to let the top get brown and crusty.

IRISH COFFEE - the correct way!

~Submitted by Aideen, 100% Irish, living in Cyprus

There's no mystique about making it and it's so easy that it make us Irish so mad when we see other people make such an unnecessary 'production' of it. Brew up a pot of good strong coffee. For each Irish Coffee, swirl some hot water in a wine goblet and discard the water. Put 1 1/2 - 2 spoons of sugar and a good measure (your preference as to how much!!) of *Irish* whiskey in and add the coffee, almost to 1/2 inch of the top of the glass. Stir. Hold an inverted teaspoon over the glass and gently pour un-whipped full (heavy) cream over the back of the teaspoon onto the top of the coffee. The sugar is absolutely necessary (substitutes don't work) to give the coffee the necessary buoyancy so the cream does not mix into the coffee. Drink the coffee *through* the cream. *Never* stir the cream into the coffee - believe me, I've seen that done, too:-(

The story as to how it was invented and why it is a 'warming' drink: Back in 1947, when commercial airplanes didn't have the long-haul capacity to fly to and from many European/US destinations without a re-fuelling stop, many of them stopped at Shannon Airport, on the west coast of Ireland, to re-fuel before or after crossing the Atlantic. The passengers always had to disembark/de-plane to come into the terminal building during the re-fuelling and had to walk across the often wet and windy tarmac to get there. An enterprising young barman in the transit lounge thought it would be a nice PR gesture to offer these passengers a complimentary "Welcome to Ireland" drink, as, for many of them, it would probably be the only time they would actually set foot on Irish soil. The fact that having a nice 'warming' drink inside them might also make them more disposed to spending some $$$ in the Duty Free area may also have been a factor but we gloss quickly over that :-) He hit upon the idea of using two of Ireland's best known ingredients - whiskey and cream - and, thus Irish Coffee was conceived. We Irish certainly believe that this idea of a drink using coffee, cream and a spirit/liquor originated there at Shannon Airport and that all other variations which use anything other than *Irish* whiskey should never be called "Irish" Coffee and these little 'foreign' flamboyant touches of flaming the whiskey, putting a sugar coating on the rim etc. actually spoil what is a superb drink.

BEEF IN GUINNESS

~Submitted by Aideen, 100% Irish, living in Cyprus

2 1/2 lb/ 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup Guinness
Finely chopped parsley

(Serves four)

Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.

STUFFED RABBIT, ARMAGH STYLE
Yield: 6 servings

~Submitted by Aideen, 100% Irish, living in Cyprus

1 Rabbit
2 oz Flour
2 c Breadcrumbs
2 lg Cooking apples
1 ts Thyme
1 ts Salt
1 Egg
2 oz Butter
Stock
1 lg Onion
2 ts Parsley
1 ts Sugar
1 oz Butter
Pepper to taste

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees.

BAILEY'S CREAMY CHOCOLATE PUDDING

~Submitted by Aideen, 100% Irish, living in Cyprus

Quick and easy to prepare, this silky-smooth treat can be made with sweet chocolate or use dark bittersweet or semi-sweet chocolate for a more intense chocolate delivery.

1/4 cup granulated sugar
1/4 cup cornstarch
1-1/3 cups milk
1/2 cup light or whipping cream
1 egg yolk
1/3 cup Bailey's Irish Cream
1 bar imported milk chocolate, chopped, or 3 squares, 3 oz. sweet chocolate, chopped

Garnish:
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional

Combine sugar and cornstarch in a medium saucepan. Pour in milk and whisk well to dissolve the cornstarch. Whisk in cream and egg yolk. Place over medium heat and cook, whisking constantly, for about 4 minutes or until mixture comes to a boil and thickens. Remove from heat and whisk in Bailey's. Add chocolate and whisk until melted and smooth. Pour pudding into four individual ramekins or serving dishes. Let cool slightly, then cover surface with plastic wrap to prevent a skin from forming. Refrigerate for two hours or until chilled. To serve, sprinkle with cocoa powder and garnish with chocolate. top with whipped cream, if desired.

Serves 4

COUNTY CORK IRISH STEW

~Submitted by Pat, Charlotte, NC

A number of years ago, my school did an international cookbook and asked for recipes from over the world. We received this one and 2 more that I am sending from the equivalent-to a 4th grade class in Dublin. How Irish is that!!

8 small lamb chops, thawed
salt and pepper
1 tbsp vegetable oil
parsley, bay leaves, peppercorns, thyme, rosemary
1 lb potatoes, 3 to 4 medium
2 cup finely shredded cabbage
1 med onion, chopped
1 lg leek white, thin sliced
12 small white onions
1 1/2 cup celery stalks, diced
1 1/2 cup peas
chopped fresh parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

STEAK & GUINNESS PIE

~Submitted by Pat, Charlotte, NC

Pie pastry for double 10-12 in. pie
1 2-lb round steak
1 T. flour
1 T. brown sugar
1 T raisins
5 small-med onions
1 bottle Guinness stout
8 slices bacon
3 T. shortening
chopped parsley

For double-crust pie in deep pie dish. -- cut the steak into bite sized cubes, roll in seasoned flour, and brown in the shortening 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 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: 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.

GAMMON (HAM STEAKS) WITH WHISKEY SAUCE

~Submitted by Pat, Charlotte, NC

4 ham steaks
2 tsp finely chopped onion
1 tsp brown sugar
2 tsp whiskey
2 tbsp flour
2 tbsp butter
3/4 cup water or stock
salt or pepper to taste

Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add 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. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.

COLCANNON

~Submitted by Pat, Auburn, WA

Colcannon is an old Irish favorite. Your family will love this dish because the mashed potatoes mellow the strong flavor of the cabbage.

4 medium-size potatoes (about 1-1/3 pounds total)
3 cups chopped cabbage
8 medium-size green onions with tops, finely sliced
2 to 3 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. minced parsley

Peel and quarter potatoes. In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 20 to 25 minutes or until tender. Drain.

Meanwhile, in a medium size saucepan, bring 1/2-inch of water to a boil over high heat. Add the cabbage and green onions. Lower the heat and simmer, covered, for 8 to 10 minutes or until cabbage is tender. Drain.

In a medium-size bowl, with an electric mixer on Low, beat the potatoes until almost smooth. Add the milk, butter, salt, and pepper. Beat until light and fluffy. Stir in the cooked cabbage mixture and parsley.

Makes 4 servings.

Prep time: 20 minutes. Cooking time: 30 minutes

Nutrition per serving: 163 calories; total fat 3 g, saturated fat 2 g; protein 4 g; carbohydrate 31 g; fiber 3 g; sodium 319 mg; cholesterol 8 mg

IRISH COFFEE

~Submitted by Pat, Auburn, WA

The secret lies in the combination of the sweetened piping hot coffee with a slight taste of Irish whiskey and the cold soothing cream on top.

1 stemmed whiskey or grog glass
very hot strong black coffee
1 Tbsp. whipped cream
2-3 tsp. sugar
measure of Irish Whiskey

Heat glass.

Heat whiskey and pour into the glass; fill with coffee in which the sugar has been dissolved; float the whipped cream on top.

Tip: Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon.

IRISH ROAST PORK WITH POTATO STUFFING

Submitted by Pat, Auburn, WA

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

Stuffing (see below)
Salt and pepper

Make stuffing. 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).

Makes 6 servings.

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

To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

GLAZED IRISH TEA CAKE

Submitted by Pat, Auburn, WA

-----CAKE-----

3/4 cup butter- room temperature
1 cup Sugar
2 tsp pure Vanilla extract
2 lg Eggs
3 oz Cream cheese- room temperature
1 3/4 cups Cake flour
1 1/4 tsp Baking powder
1/4 tsp Salt
1 cup Dried currants (or dates)
2/3 cup Buttermilk

-----GLAZE-----

1/2 cup Confectioners' sugar, sifted
2 tsp Fresh lemon juice

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.

FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

COLCANNON

~Submitted by Pam H, OH

(from Jane Brody's Good Food Book)

This may be prepared in advance through step 5, then refrigerated until ready to heat and eat. Makes a good go with dish or main dish. Pam has had lots of success at church pot lucks with this one!

1 pound potatoes, washed but not peeled
1 pound shredded, green cabbage (4 cups)
1 large onion, chopped
1/4 cup skim milk
1 Tablespoon butter or margarine (if you skim the milk yourself, you can churn the cream for this ingredient.)
3 ounces sharp cheddar cheese (Pam uses her favorite, Colby), coarsely grated
salt and freshly ground black pepper to taste

Boil the potatoes until they are tender but not mushy. Drain, reserving the cooking liquid, and set the potatoes aside to cool so that they can be easily handled.

Using the potato water (adding more if necessary) boil the cabbage and onion for about 5 minutes. Drain and set aside.

Peel the cooled potatoes and place them in a bowl with the milk and butter and mash until smooth.

Add the boiled cabbage and onion to the potatoes.

Mix 2/3 of the cheese with the potato/cabbage mixture and season with salt and pepper. Transfer to a greased casserole or baking dish. Sprinkle the remaining cheese on top. Either refrigerate or go on to the next step.

Heat the colcannon thoroughly in a moderately hot oven (anywhere from 350?° F. to 400?° F.) Let the cheese on top brown slightly.

Serve.

(Since Ms. Brody didn't list any calories for this in the book, it must not have any!)

BAKED PARSNIPS

~Submitted by Jessica, Corfu, Greece

2 1/2 lb Parsnips
2 T Butter or bacon fat
1 cup Beef Stock
Salt and pepper
Pinch nutmeg

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)

IRISH CHICKEN-LEEK PIE

~Submitted by Jessica, Corfu, Greece

10-12 inch pie pastry
1 Chicken, about 4 lb*
4 1 inch-thick Slices ham steak
4 large leeks, cleaned/chopped
1 large onion, chopped
Salt and pepper
1/2 tsp Ground mace or nutmeg
2 cups Chicken stock
1 cup heavy cream

*Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage, 1 stalk chopped celery, and 1 chopped onion.

In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, and then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)

[Shortcut: Use a cooked deli chicken, sliced deli ham, canned chicken stock, and a pre-made pie-crust. Not exactly the same, but close enough to be delicious and quick to fix!]

IRISH BULLY BEEF STEW

~Submitted by Shirley, WA State

4 small potatoes cut in small chunks
4 carrots cut in small chunks
1 rutabaga (neeps) cut into small chunks
1 large onion chopped up
2 stalks of celery cut up in chunks
1 good bay leaf
1 can of canned corned beef (bully beef)

Cut all the vegetables in the same size chunks and put in Dutch oven. Cover with water and cook over med heat till tender.

Cut the corn beef (bully beef) into chunks with a knife and add to the stew.

Thicken with 1 tbs. flour and 1/4 c. water. Cook 5 min. more, take off heat and serve. This is quick and easy.

Serve with biscuits hot and enjoy.

IRISH WHISKEY

~Submitted by Shirley, WA State

Brew a fresh cup of coffee. Put it in a nice mug.

Add a gob of sweetened whipped cream to the top and pour a jigger or more of whiskey through the whipped cream. Set back and enjoy.

COLCANNON

~Submitted by Pats, AZ

1 store package of Shredded Cabbage
1 small onion (optional)
1 or 2 pkgs. frozen mashed potatoes

Make potatoes as package directs.

Meanwhile saute cabbage and onion if using.

Mix sauteed cabbage with mashed potatoes and serve.

Very good and easy to do.

You can also make this recipe with homemade mashed potatoes including the butter and milk, and home shredded head of cabbage. Just takes longer.

NEW ENGLAND BOILED DINNER

~Submitted by Jean, Syracuse, NY

4-pounds corned beef brisket
1/4-pound salt pork diced
1-tablespoon black peppercorns
6 small carrots peeled or 3-large carrots peeled and cubed
3 turnips peeled and quartered
6 small onions peeled
6 small potatoes peeled or 3-large potatoes peeled and quartered
1-small green cabbage cored, cut in wedges

Rinse and dry corned beef. Trim off excess fat. Place in a Dutch oven with cold water to cover over high heat. Add salt pork and peppercorns.

Cover and bring to a boil. When boiling, lower heat and gently simmer for 2-1/2 hours.

Add carrots, turnips, onions and potatoes and cook for about 20 minutes or until vegetables are almost tender.

Add cabbage and cook for an additional 10 minutes or until cabbage is just tender. When vegetables and cabbage are cooked, remove from heat.

Remove meat from pan and carve into thin slices. Place down the center of a heated serving platter.

Surround with vegetables and serve.

SAUSAGE AND BACON HOT PIE

~Submitted by Jean, Syracuse, NY

INGREDIENTS:
1lb Shannon Traditional Irish Bacon (Regular or Premium)
1 lb Shannon Traditional Sausages (Bangers)
Salt and pepper to taste
5 large peeled potatoes
1 oz oil
2pts water
Pinch of thyme
1 small sliced onion
Chopped parsley
1 bay leaf

METHOD:
Heat oil in pan, brown sausages and lightly saute bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley.

Serves 6 to 8.

HERBED SUPPER SCONES

Submitted by Joe B, Glenshaw, PA

1/2 lb Mealy potatoes
4 TBSP Flour
1/4 tsp Salt
4 TBSP Oil
2 TBSP Chopped parsley
1/2 tsp Dried dill
1/4 tsp Savory
1/4 tsp Marjoram
1/4 tsp Powdered sage
Oil for frying

Boil or bake the potatoes, then pass through a food mill or mash well. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden. Drain and serve with butter and hot, sweet coffee with milk.

STEAK & GUINESS PIE

Submitted by Joe B, Glenshaw, PA

pie pastry for double 10-12 in. pie
1 2-lb Round steak
1 TBSP Flour
1 TBSP Brown sugar
1 TBSP Raisins
5 small-med onions
1 bottle Guinness stout
8 Slices bacon
3 TBSP shortening
Chopped parsley

For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the shortening 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 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: 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.

GLAZED IRISH TEA CAKE

Submitted by Joe B, Glenshaw, PA

3/4 cup butter- room temperature
1 cup Sugar
2 tsp pure Vanilla extract
2 lg Eggs
3 oz Cream cheese- room temperature
1 3/4 cups Cake flour
1 1/4 tsp Baking powder
1/4 tsp Salt
1 cup Dried currants (or dates)
2/3 cup Buttermilk

GLAZE:
1/2 cup Confectioners' sugar, sifted
2 tsp Fresh lemon juice

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.

FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

DUBLIN SUNDAY CORNED BEEF AND CABBAGE

Submitted by Joe B, Glenshaw, PA

5 lb Corned beef brisket
1 lg Onion stuck with 6 whole cloves
6 Carrots, peeled and halved
8 medium Potatoes, washed and quartered
1 tsp Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs), quartered

HORSERADISH SAUCE

1/2 pint Whipping Cream
2 TBSP mayonnaise
2-4 TBSP prepared horseradish

Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. ADD thyme, parsley and onion. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce: Whip cream until it stands in peaks. Fold in mayonnaise and horseradish.

IRISH APPLE CAKE

~Submitted by Tena, MO

1 ?? cups flour
?? teaspoon baking powder
?? cup cold unsalted butter, cut into bits
1 cup plus 1 tablespoon sugar
1 large egg, lightly beaten
?? to ?? cup milk
2 large McIntosh apples
vanilla ice cream or whipped cream

Combine flour, baking powder and stir well. Blend in butter until mixture resembles coarse meal. Stir in 1 cup of the sugar, the eggs, and enough of the milk to form a soft, spreadable dough. Spread half the dough in the bottom and up the sides of a buttered 9??? glass pie plate, 1??? deep. Peel, core and chop the apples into 1/2??? pieces and mound up in the pie plate, and sprinkle with remaining sugar. Dab the remaining dough over the apples and spread as evenly as possible. Bake cake at 350F for 50 minutes or until golden.