A Toast from Ireland:
May you be poor in misfortune
Rich in blessings
Slow to make enemies
Quick to make friends
But rich or poor,
Quick or slow,
May you know nothing but happiness
From this day forward
Irish Pot-Roasted Chicken
1 chicken, about 4.5 lb
4 oz oatmeal
1 medium onion, chopped
2 tablespoon butter
3 tablespoon stock
1 salt and pepper
6 oz bacon
3 single med. onions, sliced
2 lb potatoes Irish Pumpkin Pie
1 seasoned flour
3 tablespoon dripping or oil
4 single med. carrots, sliced
If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350°F) for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 - 10 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour or until potatoes pierced with knife and soft, taking off the paper for the last few minutes for browning.
Boil 1 medium-size, peeled Irish potato in lightly salted water until done. Drain and mash potato with a fork, leaving no lumps. Sift a 1-pound pkg. of confectioners' sugar in a bowl. Take out 1/4 cup and set aside. Make a valley in the bowl of sugar and start adding small amounts of potato, mixing well in the center of the sugar. Continue adding potato until the sugar and potato make a nice shiny ball. Dust a large sheet of waxed paper with some of the set aside sugar. Roll ball out on the sugared paper with a rolling pin until it's very thin. (This is best done between the waxed paper). Remove top paper and cover with smooth peanut butter. Roll it up and place in the refrigerator. When it is cold, slice it into 1/4 inch thick slices. Place the slices on waxed paper. Let the slices remain there until they hold their shape.
Irish Pumpkin Pie
1 9 inch unbaked pie shell
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated ginger
1 3/4 cup canned pumpkin
6 oz guinness beer
Combine sugar, salt, cinnamon, and ginger in a bowl. Lightly beat in two eggs. Stir in canned pumpkin and Guinness beer until well combined. Pour mixture into pie shell; preheat oven to 425°F and bake for 15 minutes. Reduce heat to 350°F, and bake an additional 45-50 minutes, or until fork placed in center of the pie comes out clean. Cool, and serve.
Irish Freckle Bread
4 3/4 cup to 5 3/4 cups unsifted flour
1/2 cup sugar
1 teaspoon salt
2 pkg dry yeast
1 cup potato water
1/2 cup margarine
2 eggs, room temperature
1/4 cup mashed potatoes, room temperature
1 cup seedless raisins
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Combine potato water and margarine in saucepan. Heat over low heat until liquid is warm - the margarine does not need to melt. Gradually add to dry ingredients and beat for 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2 cup flour, or enough flour to make a thick batter. Stir in raisins and enough additional flour to make a soft dough. Turn out onto floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning dough to grease. Cover and let rise until doubled in bulk. Punch dough down. Turn out onto lightly floured board. Divide dough into 4 equal pieces. Shape each piece into a slender loaf, about 8 1/2 inches long. Put 2 loaves, side by side, in each of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover. Let rise in warm place, free from draft until doubled in bulk. Bake in preheated 375°F oven for 35 minutes, or until done. Remove from pans and cool on wire racks.
Recipe From: Colorado Cache Cookbook
Corned Beef and Cabbage
Head of Green Cabbage
Remove the corned beef from the wrapper. Rinse well under cold water. Keep the packet of seasoning mix. Some companies are now leaving the spices on the meat, it may be hard to rinse the meat off without first brushing the spices off and reserving them and then rinse off the beef.
Place the corned beef in a large pot and cover with water. Put the cover on and bring to a boil. Once the water is boiling, reduce heat, and place lid ajar on the pot. Cook for approximately 3 hours. You want the beef to be very tender.
When the beef is cooked, remove from the pot, but donít throw the water out. Cut the cabbage into 4ths (or 6ths, depending upon the size). Keep the core in the cabbage. With the water simmering, drop the cabbage pieces into the water. Cook for approximately 3 Ė 5 minutes (or ?) depending upon how crisp you like your cabbage.
Corned Beef With Veggies
1 corned beef, about 3 to 4 pounds
8 small red potatoes
4 medium carrots, cut into 2-inch pieces
1 small onion, chopped
4 ribs celery, cut into 2-inch pieces
1/2 pound fresh green beans
4 ears of fresh corn, cut in half
1 head of cabbage, cut into large chunks
Put the corned beef and its seasoning packet in a Dutch oven. Cover with water and bring to a boil. Reduce the heat, cover and simmer about two hours. Add the potatoes, carrots, onion and celery and return to a boil. Reduce heat, cover and simmer another 20 minutes. Add the cabbage, green beans and corn. Simmer another 15 to 20 minutes.
Serve with hot rolls for a complete meal.
1 can (8 ounces) sauerkraut, rinsed and well drained
1/8 teaspoon caraway seeds
1 small tomato, cut into thin wedges
2 tablespoons Thousand Island salad dressing
1 package (2 ounces) thinly sliced deli corned beef
1/4 cup shredded Swiss cheese
1/4 cup cubed rye bread
2 teaspoons butter, melted
Place the sauerkraut in an ungreased 3-cup baking dish; sprinkle with caraway seeds. Layer with the tomato wedges, salad dressing, corned beef and Swiss cheese. Toss bread cubes and butter; sprinkle over the top.
Bake, uncovered, at 375°F for 25-30 minutes or until heated through. Yield: 2 servings.
Recipe From: Taste Of Home
West Cork Pork with Cranberry Meade Apple Sauce
4 to 6 pork chops, 3/4 inches thick
1/4 cup sifted flour
2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon Dijon mustard
1 tablespoon brown sugar
4 to 6 onion slices
1/2 cup pineapple juice
1/4 cup honey
1/4 cup Bunratty Meade
Preheat oven to 350°F
Trim excess fat from pork chops
Coat chops in mixture of flour, salt and pepper
Melt the fat trimmed from chops in a heavy skillet Brown chops
Place browned chops in a shallow, ovenproof baking dish
Mix brown sugar and mustard and spread on chops
Top each chop with a slice of onion
Mix together pineapple juice, honey and Meade and pour on chops
Cover and bake for 30 minutes
Uncover and bake an additional 30 minutes.
Cranberry Meade Applesauce
4 Granny Smith apples
3/4 cup whole cranberries
1/2 cup Bunratty Meade (or another meade)
1/4 cup water
1/2 cup sugar
Wash, core and quarter apples. Combine with cranberries in saucepan. Add Meade and water, cover and cook over low heat until apples are mushy. Stir often to prevent sticking. Add sugar and cook further until sugar is absorbed. Remove from heat and cool about a half hour. Blend in processor for about ten seconds or so. Refrigerate for one to two hours.
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