Here are some Irish recipes. You may make them if you wish.
DUMPLINGS
6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste
Mix dry ingredients, then add
shortening and egg, mixing
thoroughly. Divide mixture
into small pieces. Roll into even
rounds between floured hands. Cook in boiling water or broth for
15 minutes. Add to stew 20 minutes before stew is
done.
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IRISH ROAST PORK WITH
POTATO STUFFING
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.
Makes 6 servings.
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OAT BREAD
8 ounces regular oatmeal (not
instant)
1 1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter
In a cool place, soak oatmeal
overnight in buttermilk, making
sure milk covers oats. Next day, add baking powder, salt and
some of the flour. Mix well with wooden spoon or fork,
continually adding flour until dough is sticky. Place dough on a
greased baking sheet or in a round bread pan, forming a round
loaf; brush with melted butter. Bake 30 minutes at 325 to 350
degrees. When toothpick put into center comes out clean, it's
ready. If needed, bake 10 minutes longer, or till pick comes out
clean.
Makes
1 loaf.
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SODA BREAD
4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk
Raisins or currants (optional)
Mix dry ingredients together. Add milk or buttermilk to form a
loose dough. Add raisins or currants, if desired. Place dough on
floured board and knead until smooth. Form into a round about 2
inches high and make a large X with a knife in top of dough.
Bake on greased baking sheet at 375 degrees for 45 minutes.
Makes 1 loaf.
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APPLE POTATO
CAKE
2 large potato cakes (see below)
2 large cooking apples
1 teaspoon cinnamon
1 1/2 teaspoons ground cloves
2 tablespoons butter
Lemon curd (see below)
Prepare potato cakes recipe. Divide dough into 2 parts. Roll out
into 2 large circles. Peel apples and slice thinly. Layer apple
slices on 1 circle of dough; cover with other. Pinch edges to
seal. On greased griddle, cook slowly over low heat, turning
once. When apples are cooked, remove top cake and sprinkle with
sugar, cinnamon, ground cloves and butter. Replace top cake and
heat 5 minutes longer. Serve with lemon curd and hot tea.
Makes 1 cake.
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POTATO
CAKES
1/4 cup butter
6 to 8 ounces white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups freshly mashed potatoes (with milk)
Cut butter into flour until it forms large granules. Add salt
and baking powder, mix well. Mix in potatoes. Knead for a few
minutes. Roll out onto lightly floured board with floured
rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet
until brown on both sides.
Makes 2 cakes.
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SCONES
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, blending until mixture
is butter-colored. Add sugar and continue to mix well. Add half
the beaten egg and all the milk. Add raisins or some nuts, if
desired, mixing well to make a sticky dough. Turn dough onto
floured board and knead at least 5 minutes or longer. Cut dough
into rounds and place on greased baking sheet or hot frying pan.
Brush tops of scones with remainder of beaten egg. Place walnut
halves on top, if desired. Bake at 350 to 375 degrees for 15 to
20 minutes, or until brown. If preparing over an open fire, heat
frying pan till very hot. Place scones in pan and cook 7 to 8
minutes. Turn and cook 7 to 8 minutes more.
Makes 6 scones.
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CREAM DELIGHT
2/3 cup uncooked oatmeal
1/3 cup slivered almonds
1 1/4 cups heavy or whipping cream
5 tablespoons honey (or to taste)
4 tablespoons Irish whiskey
1 teaspoon lemon juice
On a baking sheet, toast the oatmeal and almonds at 300 degrees
for 5 to 10 minutes, stirring frequently. Whip the cream, but
not too stiff. Stir honey and whiskey into whipped cream. Fold
in almonds and oatmeal. Stir in lemon juice. Divide into
individual long-stemmed glasses. Serve at room temperature or
chilled.
Makes 6 servings.
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CANDIED BLOSSOMS
1 cup sugar
3/4 cup water
Confectionery sugar
Rose or violet petals
Select choice blossoms and petals; wash gently, then spread on
flat plates to dry. Combine sugar and water; boil until spins a
thread when dropped into ice water (230 to 234 degrees F on a
candy thermometer). Pour syrup into a bowl and place bowl on a
bed of cracked ice. When syrup begins to crystallize, hold
blossoms with tweezers and dip one at a time into syrup. Place
petals on waxed paper to dry. As they harden, dust with
confectionery sugar.
Makes 3 to 4 servings
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BETTER-THAN-BAILEY'S IRISH
CREAM
2-3 tbsp boiling water
1 tbsp instant coffee
1 can sweetened condensed milk
1/3 - 1/2 pint whiskey (to taste)
1 small carton heavy cream
Mix.
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BAILEY'S IRISH
CREME
1 cup whiskey
1 can Eagle brand condensed milk
3 eggs
1 tablespoon Hershey's chocolate
1 tablespoon vanilla
Blend and refrigerate
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