Irish Recipes for St. Patrick's Day
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St. Patrick's Day
We always decorate our house in green for St. Patrick's Day, and I make something green for dessert, usually Shamrock Cookies.
I also cut shamrocks out of green construction paper, and hang them all over the house too. Someday I would like to go to Ireland and see if it's as green as everyone says it is.
St. Patrick's Punch (old newspaper recipe)
3oz box
lime flavored gelatin
1 cup boiling water
1 cup cold water
5 3/4 cups
(46oz bottle) green citrus drink cooler
46oz pineapple juice
1 quart lemon
or lime sherbert
2 liter bottle lemon-lime flavored soda
Method: In a small bowl, mix gelatin with hot water until dissolved. Add cold water and stir to blend. Pour mixture into a larger container and add pineapple juice and citrus cooler, making double batches as necessary for you party plans. Store in refrigerator. When ready to serve, add softened sherbert and soda. Serve in a large punch bowl.
Irish Griddle Bread
3 cups flour
2 tsp.
baking powder
1/2 cup sugar
1 tsp. salt
3/4 cup raisons
1 beaten egg
2
cups milk
4 tbsp. melted margarine
Preheat oven to 350. Blend dry ingredients together. Beat egg and milk and add to dry mixture. Stir in melted margarine and blend well.
Grease and flour an ovenproof skillet, or loaf pan if you prefer. Pour in the batter and bake at 350 for 1 hour, or until browned. To prevent bread cracking open, slit down the center after 1/2 hour of baking. Serve warm.
Glazed Corned Beef with Cabbage
Corned Beef Brisket,
any size
2 cloves garlic
4 whole cloves
1/2 tsp. powdered mustard
2
or 3 bay leaves
Cover corned beef with water. Add spices, and simmer corned beef in a covered pot for one hour per pound. Remove from pot. Simmer cabbage in remaining water 20 to 30 minutes. Potatoes may be boiled along with cabbage. While cabbage is cooking, prepare meat glaze.
Meat Glaze
1/2 to 3/4
cup prepared mustard
2 to 3 tbsp. brown sugar
1/2 tsp. ground cloves
Place meat in baking pan. Cover with glaze. Bake 20 minutes at 350.
Irish Stew (White House Cookbook © 1922)
Time about two hours. Two and a half pounds of chops, eight potatoes, four turnips, four small onions, nearly a quart of water. Take some chops from loin of mutton, place them in stewpan in alternate layers of sliced potatoes and chops; add turnips and onions cut into pieces, pour in nearly a quart of cold water; cover stewpan closely, let it stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed; then place in a dish; serve it up hot.
Irish Lamb Stew (Pioneer Brand Recipe)
1
package Pioneer Brown Gravy Mix
1/2 cup Cool water
1 pound Lamb shoulder,
cut into 1/2-inch pieces
2 tbsp Vegetable oil
1/2 cup sliced leeks (rinse
well to remove grit)
1/2 cup sliced carrots
1/2 cup diced turnip (optional)
1/2 cup Pearl onions
2 cups Water
-Combine Pioneer Brown Gravy
Mix and 1/2 cup cold water together. Set aside.
-Heat vegetable oil in a saucepan.
Add lamb and cook over medium high heat until browned. Remove meat with a slotted
spoon and set aside.
-Add leeks, carrots, turnips, and pearl onions to oil
and drippings in pot. Cook over medium high heat, stirring often, until lightly
browned, about 5 minutes. Remove from pot and set aside.
-Add remaining 2
cups water to saucepan, scraping up browned bits from bottom and side. Bring to
a boil.
-Stir in gravy mixture, whisking until well blended. Stir in vegetables
and lamb.
-Simmer over low heat for approximately 25 minutes, stirring frequently,
until lamb is tender.
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