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| | From:  Dogma_SuZ1 (Original Message) | Sent: 6/2/2005 7:57 PM |
Fresh Pea Soup With Mint
1 pound green peas, freshly shelled
2 tablespoons butter
1 medium-size onion, chopped
1 head iceberg lettuce, chopped
1 sprig mint, chopped
1 sprig parsely, chopped
3 strips bacon, chopped
2-1/2 cups ham stock
Salt and pepper, to taste
Chopped parsley and mint, for garnish After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper, and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Sieve or liquidize, taste for seasonings and add a little milk or cream, if needed (but not too much, for the fresh flavor must be preserved). Garnish with chopped parsley or mint. Makes 6 servings
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 | Irish Chicken and Dumplings
This is our family's very favorite comfort food. Makes 4
-6 servings.
2 (10.75 ounce) cans
condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
| 4 skinless, boneless chicken
breast halves
5 carrots, sliced
1 (10 ounce) package frozen
green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
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Directions
1 In large, heavy pot, combine soup, water, chicken,
celery, onion, salt, poultry seasoning, and pepper. Cover and
cook over low heat about 1 1/2 hours.
2 Add potatoes and carrots; cover and cook another 30 minutes.
3 Remove chicken from pot, shred it, and return to pot.
Add peas and cook only 5 minutes longer.
4 Add dumplings. To make dumplings: Mix baking mix and
milk until a soft dough forms. Drop by tablespoonfuls onto
BOILING stew. Simmer covered for 10 minutes, then uncover and
simmer an additional 10 minutes.
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| Irish Pumpkin Potage
My mother has served this potage since I can remember and
everybody raves about it! The only thing is that you may have
blistered hands after cutting the fresh pumpkin, so you may want
to have some gloves available. Have fun! Makes 6 to 7
servings.
3 pounds peeled, seeded and
diced sugar pumpkin
2 leeks, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 cup olive oil
| 6 cups chicken stock
4 1/2 cups milk
1/2 teaspoon cayenne pepper
1 teaspoon Hungarian sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg
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Directions
1 Halve the pumpkin and scrape out the seeds and pith.
Cut into 1 inch pieces.
2 In a large skillet, saute the pumpkin, leeks, onion and
garlic in olive oil. Add chicken stock and bring to a simmer.
3 Strain vegetables, place in food processor and blend
until smooth. Transfer puree to pot or crock pot; add enough
milk to reach smooth consistency.
4 Add the cayenne pepper, paprika, ground pepper and
nutmeg; simmer for 30 minutes and do not allow to boil.
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Irish Tea Cake
This is a simple butter cake that is great with tea or
coffee. Easy to make, pretty and very delicious. Prep Time:
approx. 10 Minutes. Cook Time: approx. 40 Minutes. Ready in:
approx. 50 Minutes. Makes 1 - 9 inch round cake (10
servings). Printed from Allrecipes, Submitted by Cindy
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
| 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup confectioners' sugar
for dusting
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Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour a 9 inch round pan.
2 In a medium bowl, cream together the butter and sugar
until light and fluffy. Beat in the eggs, one at a time then
stir in the vanilla. Combine the flour, baking powder and
salt; stir into the batter alternately with the milk. If the
batter is too stiff, a tablespoon or two of milk may be
added. Spread the batter evenly into the prepared pan.
3 Bake for 30 to 35 minutes in the preheated oven, until
a toothpick inserted into the center comes out clean.
Cool in pan on a wire rack, then turn out onto a serving
plate. Dust with confectioners' sugar right before serving.
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| Homemade Irish Cream Liqueur
Luxurious home made Irish Cream Liqueur is a delicious
winter drink, and it makes an excellent hostess gift for
parties. Makes 5 cups (7 servings).
1 1/4 cups Irish whiskey,
brandy, rum, bourbon, and scotch
or rye whiskey
1 (14 ounce) can EAGLE
BRAND® Sweetened Condensed Milk
(NOT evaporated milk)
| 2 cups whipping cream or
coffee cream
2 tablespoons chocolate syrup
2 tablespoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
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Directions
1 In blender container, combine ingredients; blend until
smooth. Serve over ice. Store tightly covered in
refrigerator. Stir before serving.
Homemade Cream Liqueur: Omit Irish whiskey, chocolate
flavored syrup, coffee and extracts. Add 1-1/4 cups flavored
liqueur (almond, coffee, orange or mint) to Eagle® Brand
and cream. Proceed as above.
Tip:
For more blended flavor, store in refrigerator several
hours before serving.
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| Guinness® Corned Beef
Roast this Corned Beef slowly at a low setting for a melt in
your mouth delight. The aroma is fantastic! Prep Time:
approx. 20 Minutes. Cook Time: approx. 2 Hours 30 Minutes.
Ready in: approx. 2 Hours 50 Minutes. Makes 16 servings.
4 pounds corned beef brisket
1 cup brown sugar
| 1 (12 fluid ounce) can or
bottle Irish stout beer (e.g. Guinness®)
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Directions
1 Preheat oven to 300 degrees F (150 degrees C). Rinse
the beef completely and pat dry.
2 Place the brisket on rack in a roasting pan or Dutch
oven. Rub the brown sugar on the corned beef to coat entire
beef, including the bottom. Pour the bottle of stout beer
around, and gently over the beef to wet the sugar.
3 Cover, and place in preheated oven. Bake for 2 1/2
hours. Allow to rest 5 minutes before slicing.
Editor's Note:
During the last hour, you may put vegetables in the
roasting pan as well. Try a wedge of cabbage, new potatoes,
onion, carrots, etc. You may need to add a little more beer
with your vegetables.
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Corned Beef and Cabbage II
This recipe takes time but you won't be disappointed.
Give yourself a little luck o' the Irish with this
Americanized version of an Irish feast. Serve with butter and Irish
soda bread. Prep Time: approx. 20 Minutes. Cook Time:
approx. 3 Hours . Ready in: approx. 3 Hours 20 Minutes. Makes
8 servings.
4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
| 1 small head cabbage, cored
and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter
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Directions
1 In a 6 quart Dutch oven, Place the beef brisket,
peppercorns, garlic powder, onion, bay leaves and salt. Fill pan
with water to cover everything plus one inch. Bring to a
boil and cook for 20 minutes. Skim off any residue that
floats to the top. Reduce heat to a simmer and cook for 2 to
3 hours, until meat can be pulled apart with a fork.
2 Once the meat is done, add the cabbage, potatoes and
carrots, pressing them down into the liquid. Simmer for an
additional 15 minutes or until the potatoes are tender. Skim off
any oil that comes to the surface. Stir in the butter and
parsley. Remove the pot from the heat.
3 Remove meat from the pot and place onto a serving dish
and let rest for 15 minutes. Also remove vegetables to a
bowl and keep warm. Slice meat on the diagonal against the
grain. Serve meat on a platter and spoon juices over meat and vegetables.
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Colcannon
This is a recipe from County Mayo. It is traditional
Halloween fare but good anytime! Kale can be substituted for
cabbage. Makes 4 to 6 servings.
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
| salt and pepper to taste
1 pinch ground mace
1/2 cup butter
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Directions
1 In a large saucepan, boil cabbage until tender; remove
and chop or blend well. Set aside and keep warm. Boil
potatoes until tender. Remove from heat and drain.
2 Chop leeks, green parts as well as white, and simmer
them in just enough milk to cover, until they are soft.
3 Season and mash potatoes well. Stir in cooked leeks
and milk. Blend in the kale or cabbage and heat until the
whole is a pale green fluff. Make a well in the center and
pour in the melted butter. Mix well.
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Glazed Corned Beef
This apricot sweet sauce really brings out the flavor in
corned beef. It is great to serve the sauce over cooked
carrots also! Prep Time: approx. 15 Minutes. Cook Time:
approx. 3 Hours . Ready in: approx. 3 Hours 15 Minutes. Makes
7 servings.
4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
| 4 tablespoons brown sugar
2 tablespoons soy sauce
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Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 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.
3 In a small bowl combine apricot preserves, brown sugar,
and soy sauce. Spread the apricot mixture evenly over the
corned beef.
4 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.
5 Slice corned beef across grain and serve.
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Barb's Guinness®-n-Cabbage Delight
This mixed cabbage saute gets extra flavor from a
generous splash of hearty stout beer. Prep Time: approx. 5
Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 15
Minutes. Makes 4 servings.
1 tablespoon toasted pumpkin
seed oil
2 medium shallots, diced
2 teaspoons minced fresh
ginger root
3 cups shredded red cabbage
| 3 cups shredded napa cabbage
1 cup Irish stout beer (e.g., Guinness)
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper
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Directions
1 Heat the pumpkin seed oil in a skillet over medium-high
heat. Place shallots and ginger in the skillet, and cook
until tender. Mix in red cabbage and napa cabbage, and cook
about 2 minutes. Pour in the beer. Season with salt and
pepper. Reduce heat to medium, cover skillet, and continue
cooking 5 minutes, or until cabbage is tender.
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| | | Sent: 11/18/2005 12:51 AM |
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| | | Sent: 11/18/2005 12:53 AM |
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| | | Sent: 11/18/2005 12:56 AM |
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| | | Sent: 11/18/2005 12:57 AM |
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| | | Sent: 11/18/2005 12:58 AM |
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| | | Sent: 11/18/2005 12:59 AM |
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