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St. Patrick's Punch

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. (old newspaper recipe)

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.

Irish Drop Cookies

1 1/2 cups raisins
1 cup sugar
1 cup brown sugar
2/3 cup lard
2 eggs
(salt)
1 tsp. cinnamon
1 tsp. nutmeg
3 1/2 cups flour

Boil raisins - save 1/2 cup hot juice. Cream lard and sugar, add unbeaten eggs, spices, juice from raisins, into which has been dissolved 1 tsp. soda. Add raisins and flour. Drop by teaspoon on cookie sheet and bake in moderate hot oven.
Mrs. Wm Bartling Davison County SD Recipebook pg 20

Irish Hamburgers

2 lb. hamburger
1 c. grated raw potato
1 Tbsp. minced onion
1 Tbsp. parsley flakes

Mix well and form into patties. Broil and decorate with green pepper.
Mrs. Donna Genzlinger 1970 Rapid City recipebook pg 13

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

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. Time about two hours. (White House Cookbook 1922)

Irish Lamb Stew

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.
(Pioneer Brand Recipe)