Club Food

Rabbit Stewed in Stout

Serve this with parsleyed potatoes or egg noodles.
Drink stout
or red wine with the meal.

4 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (3 to 3 1/2 pound) rabbit, cut up
8 ounces fresh mushrooms, cut into halves
1 (16 ounce) jar whole onions, drained
1/2 teaspoon dried thyme leaves
1 bay leaf
1 (12 ounce) bottle Irish stout or dark beer
2 tablespoons cold water
1 tablespoon cornstarch
Minced parsley

Fry bacon in Dutch oven until crisp.
Remove bacon and reserve.
Reserve fat in Dutch oven.

Mix flour, salt, pepper and paprika.
Coat rabbit pieces with
flour mixture.
Heat bacon fat until hot.
Cook rabbit over medium
heat until brown on all sides, about 15 minutes.

Add mushrooms, onions, thyme and bay leaf.
Pour stout over
rabbit and vegetables.
Crumble reserved bacon over mixture.
Heat to
boiling; reduce heat.
Cover and simmer until thickest pieces of
rabbit are done, about 1 hour.

Remove rabbit and vegetables to warm platter; keep warm.
Remove
bay leaf.
Heat stout mixture to boiling.
Mix water and cornstarch;
stir into stout mixture.
Boil and stir 1 minute.

Pour sauce over rabbit and vegetables.
Sprinkle with
parsley.

Yields 6 servings.

Saint Clement’s Cake

1/2 cup self-rising flour
4 tablespoons butter or margarine
4 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Curd

Sift flour into a bowl.
Melt butter in a small pan.
Set aside to
cool.
Whisk eggs and sugar until very pale and creamy.
Fold in
flour and melted butter.
Pour into an 8-inch greased cake pan.
Bake
at 350 degrees F for 30 minutes.

Turn out on a rack.
Cool.
Cut cake into three layers.
Sandwich
with Lemon Curd.
Pour Icing over cake so that top and sides are
coated (do not spread).
Leave to set.
Decorate top of cake with
strips of orange and lemon candy slices.

Lemon Curd
1/2 pound butter or margarine
1/2 pound granulated sugar
4 eggs, slightly beaten
Juice of 2 or 3 lemons

Melt sugar and butter in a double boiler.
When warm, stir in
eggs and lemon juice.
Continue to stir until mixture thickens.
Remove from heat and store in a dry jar in the refrigerator.

Icing
1 1/4 cups confectioners’ sugar
Juice of 1/2 lemon
Slices of orange and lemon
Crystallized candies

Sift confectioners’ sugar.
Mix with lemon juice and a little
water to make icing stiff enough to coat back of spoon.

Cornish Picnic Pasties

Pastry for 2-crust pie
1 1/2 cups peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4 pound ground beef
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons margarine
1 egg, beaten

Prepare pastry.
Form dough into 6 balls; cover and
refrigerate.

In a mixing bowl, combine ground beef, potatoes, turnip, carrot,
parsley, onion, salt and pepper.
Mix well.
Preheat oven to 425
degrees F.

To make pasties, roll each ball of dough into an 8-inch circle.
Spread 1/6 of the filling on half of each circle.
Dot filling with
margarine.
Moisten edge of each circle.
Fold over.
Fold edge of
bottom crust over top.
Seal with fingers.

Make 2 slits in top of each pasty.
Brush top of each with beaten
egg.
Bake on ungreased cookie sheet for 30 minutes.
Cool on wire
racks.

Wrap each in foil for transportation to picnic or work.
Can be
prepared the night before and refrigerated.
Next day, wrap in foil
and head for picnic.
For serving you may want to cut pasties in
half and have some mustard sauce handy.

Shamrock Salad

Happy St.
Patrick’s Day!!!

First Layer
1 small box lime gelatin
1 small can undrained crushed pineapple

Dissolve gelatin in one cup hot water, then cool.
Add pineapple.
Pour mixture into large mold and chill until set.

Second Layer
1 small box lemon gelatin
6 ounces cream cheese
10 marshmallows
2 cups whipping cream

Dissolve gelatin in one cup hot water.
Mix one package cream
cheese with one cup whipping cream.
Pour mixture on top of set lime
gelatin.
Chill until set.

Mix remaining cream cheese with one cup whipped cream and the
marshmallows cut into small pieces.
Turn out mold on lettuce green
and top with this mixture.

Whip 1/2 cup cream and add drained maraschino cherries and
drained pineapple slices, arranged to form an attractive circle on
top.

Irish Christmas Cookies

1 cup butter, softened
1 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, chopped
1/4 cup almonds, blanched and chopped

Heat oven to 375 degrees F.
Grease two cookie sheets.
Set
aside.

In a small mixing bowl, cream together the butter and the sugar.
Beat in the eggs until well blended.
Add the flour and the Irish
whiskey, and beat the dough until smooth.
Add the fruit and nuts,
and mix well.
Drop cookie dough from a tablespoon onto the prepared
cookie sheets.

Bake each sheet of cookies for 8 to 10 minutes.
Remove the
cookies from the baking sheets with a spatula while still warm.
Place on wire rack to partially cool.

Store the cookies in an airtight container with a slice of white
bread to maintain their soft, fruity texture.

Braised Lamb

2 tablespoons vegetable oil
4 shoulder lamb chops, about 3/4 inch thick
2 cups beef bouillon
2 tablespoons prepared horseradish
1/4 cup flour
1/4 teaspoon pepper

Heat oil in skillet; cook lamb until browned on both sides.
Remove from pan.
Reserve drippings.
Add bouillon, horseradish,
flour and pepper to drippings; blend.
Cook over medium heat,
stirring constantly, until thickened.
Return lamb to sauce in
skillet.
Cover; simmer 40 minutes or until meat is tender.

Irish Potato Candy

1 small potato
Confectioners’ sugar
Peanut butter

Boil potato until tender.
Peel off skin and mash.
Add
confectioners’ sugar until a stiff dough is formed.
Roll out on a
sugared board until thin.
Spread with peanut butter to cover the
potato dough.
Roll up like a jellyroll.
Chill, then cut into thin
slices.

Irish Seafood Pie

Pastry
1 pound scallops
8 ounces mushrooms, sliced
1/2 cup chopped leek or scallions
1/2 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1 1/2 cups half-and-half
Dry white wine
1 egg yolk
1 tablespoon water

Prepare Pastry; wrap in plastic wrap.

If scallops are large, cut into 1-inch pieces.
Cook and stir
mushrooms and leek in 2 tablespoons of the butter in 10-inch
skillet over medium heat until mushrooms are light brown and liquid
is evaporated, about 5 minutes.

Remove from skillet.
Heat 2 tablespoons of the butter in skillet
until hot.
Cook and stir scallops over medium heat until white, 4
to 5 minutes.
Remove with slotted spoon.
Drain liquid from skillet,
reserving 2 tablespoons.

Heat remaining 1/4 cup butter in skillet over low heat until
melted.
Stir in flour, salt, mustard and pepper.
Cook over low
heat, stirring constantly, until smooth and bubbly.
Remove from
heat; stir in half and half.
Add enough wine to reserved scallop
liquid to measure 1/3 cup; stir into half and half mixture.
Heat to
boiling, stirring constantly; boil and stir 1 minute.
Stir in
mushroom mixture and scallops.
Pour into ungreased shallow 1
1/2-quart casserole.

Preheat oven to 425 degrees F.

Unwrap pastry and place on well-floured board.
Roll dough 1 inch
larger than top of casserole, using floured stockinet-covered
rolling pin.
Cut out designs with 1-inch cookie cutter.
Place
pastry over top of casserole; turn edges under and flute.
Mix egg
yolk and water; brush over pastry.
Bake until golden brown, about
25 minutes.
Serve with lemon wedges if desired.
Yields 4
servings.

Pastry
1/3 cup plus 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold water

Cut shortening into flour and salt until particles are size of
small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with
fork until all flour is moistened and pastry almost cleans sides of
bowl.
Gather pastry into a ball; shape into flattened round.

Irish Soda Bread

This is delicious served warm, spread with butter and jam, or
cooled.

3 tablespoons butter or margarine, softened
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins (optional)
3/4 cup buttermilk

Cut butter into flour, sugar, baking soda, baking powder and
salt until mixture resembles fine crumbs.
Stir in raisins and
enough buttermilk to make a soft dough.
Turn onto lightly floured
surface; knead until smooth, 1 to 2 minutes.

Shape into round loaf, about 6 1/2 inches in diameter.
Place on
greased cookie sheet.
Cut an X about 1/4 through center of loaf
with floured knife.
Bake at 375 degrees F until golden brown, 35 to
45 minutes.

Brush with butter if desired.

Irish Soda Graham Bread

This bread is great toasted for breakfast, and it is an
excellent accompaniment to soup.

2 cups buttermilk
2 teaspoons baking soda
2 cups graham flour
1 cup unbleached white flour, unsifted
1/2 cup granulated sugar
1 teaspoon salt

Preheat oven to 375 degrees F.

Combine buttermilk and baking soda and blend in remaining
ingredients.
Pour into a well-buttered 9-inch loaf pan and place in
oven.
Reduce oven temperature to 350 degrees F and bake for 55 to
60 minutes or until a wooden pick inserted in the center comes out
clean.

Cool on a rack.

Irish Stew

1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried whole thyme
3 pounds lean beef for stewing, cut into 1-inch cubes
1/4 cup olive oil
2 (10 1/2 ounce) cans condensed broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled

Combine first 6 ingredients; pour over beef in a shallow dish.
Cover and refrigerate 8 hours.

Drain meat, reserving marinade.
Remove and discard bay
leaves.

Heat oil in a Dutch oven over medium heat; brown beef in oil.
Add broth and reserved marinade; bring to a boil.
Cover, reduce
heat, and simmer 1 1/2 hours.

Add carrots, onions and potatoes.
Cover and cook 30 minutes.

Makes 2 1/2 quarts.

Mashed Potatoes with Cabbage (Colcannon)

6 medium potatoes
1/2 small head green cabbage, shredded
6 scallions (with tops), chopped
1/4 cup water
1/8 teaspoon salt
1/3 to 1/2 cup milk
1/4 cup butter or margarine, softened
1 teaspoon salt
Dash of pepper
Butter or margarine

Heat 1 inch salted water to boiling.
Add potatoes.
Heat to
boiling; reduce heat.
Cover and cook until tender, 30 to 35
minutes; drain.

Heat cabbage, scallions, water and 1/8 teaspoon salt to boiling;
reduce heat.
Cover and simmer until crisp-tender, 5 to 10 minutes;
drain.

Mash potatoes until no lumps remain.
Beat in milk in small
amounts.
Add 1/4 cup butter, 1 teaspoon salt and the pepper; beat
until potatoes are light and fluffy.
Stir in cabbage and scallions;
dot with butter or margarine.

County Cork Cornish Pasties

2 large baking potatoes
1 tablespoon bacon grease
1/2 cup chopped onion
1 to 1 1/2 cups water
1 (12 ounce) tin corned beef (not hash)
Salt and plenty of pepper
Pie crust pastry
1 egg
1/3 cup milk

Peel potatoes and slice into 1/4-inch slices.

In a saucepan heat the bacon grease and slightly
sauté the onion.
Add the sliced potatoes and cover
with water.
Bring to a boil.
Reduce the heat, cover, and simmer
until the potatoes are fork tender, about 15 minutes.

Drain any remaining water, and add the corned beef.
Stir well.
Slightly mash some of the potatoes as you stir.
Add the salt and
pepper.
Let the mixture cool to room temperature.

Roll the pie crust into individual 8- to 9-inch circles.
Place 1
cup of the meat and potato mixture on half of each circle, fold
over, and press the edges to seal.
Beat together the egg and milk
and brush over the pasties.
Place on a baking sheet.
Bake at 350
degrees F for about 45 to 50 minutes or until light brown.

These are good served at room temperature.
Makes enough filling
for about 4 pasties.

Irish Freckled Rolls

Source: Fleischmann’s Yeast

1 1/2 cups warm water
1 package active dry yeast
1/2 cup sugar
1/3 cup dry milk
1/2 cup butter or margarine, softened
1 1/2 teaspoons salt
1 cup unprocessed wheat bran
6 1/4 to 6 3/4 cups bread flour
3 large eggs

Place 1/4 cup warm water in large warm bowl.
Sprinkle in yeast;
stir until dissolved.
Add remaining water, sugar, dry milk, butter,
salt, bran and 2 cups flour.
Beat 2 minutes at medium speed,
scraping bowl occasionally.
Add eggs and 1 cup flour.
Beat 2
minutes at high speed.
Sti in enough remaining flour to make a soft
dough.
Knead until smooth and elastic, about 8 to 10 minutes.
Place
dough in lightly greased bowl, turn to grease top.
Cover with
plastic wrap and refrigerate for at least 2 hours.
Punch dough down
whenever doubled in size and use within 3 days.

Remove dough to a lightly floured surface.
Divide into 36 equal
pieces.
Shape into smooth balls.
Place balls about 2 inches apart
on large greased baking sheets.
Cover; let rise in warm, draft-free
place until doubled in size, about 40 to 45 minutes.

Bake at 375 degrees F for 13 to 15 minutes or until done.
Remove
from pans, cool on wire rack.

TO BAKE WITHOUT REFRIGERATION: After placing dough in lightly
greased bowl, cover; let rise in warm, draft-free place until
doubled, about 45 to 60 minutes.
Shape and bake as directed.

Treacle Tart

From the kitchen of Sheelagh Ernst – Germany

Source: The Dairy Book of Home Cooking.
I bought this
from our milkman years ago while I was still at college

Pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle
1 level tablespoon golden syrup or 3 level tablespoons
golden syrup if omitting the black treacle
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice

Line plate or tin with pastry.
Mix bread crumbs with other
ingredients.
Spread over pastry, leaving a 1-inch edge, if using a
plate. Moisten edges with cold water and arrange remaining
pastry in thin strips to make a criss-cross design.
Press firmly to
edges and bake in the centre of a moderate oven (200 degrees C, 400
degrees F or Gas No.
6) for 30 minutes or until pastry is
golden.

Serve with fresh cream, sour cream, natural yogurt or
custard.

Serves 4.

Irish Wedding Cake

Posted by CookinMom – May 18, 2001

Currants 1 pound 12 ounces (800g)
Sultanas, 1 pound (450g)
Raisins, 9 ounces/25 ounces (250g)
Shredded almonds, 7 ounces (200g)
Glace cherries, 7 ounces (200g)
Peel, cut, mixed, 7 ounces (200g)
Flour, 1 pound 3 ounces (525g)
Salt, 1 teaspoon
Mixed spice, 2 1/2 teaspoons
Butter, 1 pound (450g)
Brown sugar, 1 pound (450g)
Black treacle (molasses), 2 tablespoons
Orange and Lemon zest, 1 1/2 teaspoons each
Eggs, 8 large
Pure vanilla, 1 1/2 teaspoons
Brandy, 4 tablespoons

Grease a 12-inch (30 cm) tin and line it with three layers of
greaseproof paper, extending about 2 inches above the top of the
tin.

Then tie a thick band of folded newspaper around the outside of
the tin to protect the edge of the cake from over cooking, and have
a suitable sized piece of brown paper to put over the cake if it is
in danger of overbrowning.
Note: cake will done when a toothpick
inserted into center comes out clean.

Mix dried fruit with halved cherries and the peel with a
tablespoon or two of the flour in bowl.

In another bowl, sift flour, salt and the spices.
In a third
bowl, cream the butter and sugar until light and fluffy.
Add
molasses, zests and vanilla extract.

To this mixture, add the eggs, one by one with a tablespoon full
of flour with each and beat well.
Fold in the fruit and remaining
flour plus the brandy.
Mix well.

Turn mixture into the prepared tin and smooth down with
tablespoon making a slight hollow in the center.
You may leave the
cake over night or till ready to bake.

Preheat oven to 300 degrees F (150 degrees C, Gas mark 2) bake
cake in center of the oven for 1 1/2 hours.
Reduce heat to 275
degrees F (40 degrees C, Gas mark 1) for the remaining baking time
(3 to 4 hours) or until the top of cake feels firm to the touch and
toothpick comes out clean and dry.

Watch cake as it bakes.
Cover if it looks like it might
over-brown.
Cool cooked cake in tin then remove paper and turn
upside down onto a board.
Make small holes into the cake with
skewers and pour on some extra brandy.
When brandy is absorbed wrap
cakes in double layer of greaseproof paper and then a layer of
foil.

Seal and store in airtight container and place in a cool place
for at least a month.
Cake should be finished at least two weeks
prior to need so flavors will mellow.
Ice with Royal Icing or
Fondant Icing.

Irish Cinnamon Potato Candy

1/4 cup mashed potatoes
1/2 teaspoon salt
3 1/2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 tablespoon butter
Cinnamon

Put potatoes in large bowl (can use instant potatoes to make 1/4
cup).
Add salt, sugar, vanilla extract, coconut and butter.
Mix
well.
Knead several minutes, adding more sugar, if necessary, to
make a stiff dough.
Tear off a teaspoon of dough and form into a
small log shape.
Roll in cinnamon.
Lay on wax paper for 1 hour to
dry.
Store in an airtight container.

Honest and True Irish Stew

This is a favorite recipe from the American Lamb Council.

6 medium potatoes (about 2 pounds),
peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
1 1/2 teaspoons dried parsley
1 1/2 cups water

In Dutch oven layer half the potatoes, and then all the lamb and
onions.

Combine salt, pepper, thyme and summer savory.
Sprinkle half of
salt mixture and 1 tablespoon of the parsley over onions.
Layer
remaining potatoes; sprinkle with remaining salt mixture.
Pour
water over all.
Bring to boil; cover, reduce heat and simmer gently
2 to 2 1/2 hours until lamb is tender.
Add water as needed to
maintain level about 1 inch in bottom of pan.

Just before serving, sprinkle with remaining parsley.

Makes 6 servings.

Irish Coffee

1 jigger Irish whiskey
1 to 2 teaspoons granulated sugar
Strong black coffee
Whipped cream, chilled

Put whiskey and sugar into a pre-warmed 7-ounce goblet or coffee
cup.
Fill to within 1/2 inch of top with coffee.
Stir until sugar
is dissolved.
Top to brim with chilled whipped cream so that cream
floats on top.
Do not stir after adding cream.

The true delight of Irish Coffee is obtained by drinking it
through the cream.

Irish Cream Liqueur

This makes a wonderful Christmas gift.

1 3/4 cups Irish whiskey
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream
4 eggs
2 tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Combine all ingredients and mix in blender.
Put into a fifth
bottle.

Keeps refrigerated up to 1 month.

Stir or shake before serving and serve over ice, if desired.

Irish Lamb Stew

2 pounds boned shoulder of lamb
1 cup sliced raw potatoes
1/4 small head cabbage, shredded
2 leeks, sliced thin
2 medium onions, sliced
1 stalk celery, sliced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 bay leaf
1 clove garlic, crushed
1/4 teaspoon dried thyme
8 small onions
4 carrots
2 white turnips, quartered
1 pound green peas, shelled
Few sprigs parsley

Have meat cut into 2-inch cubes.
Arrange alternate layers of
lamb and mixed sliced vegetables in a casserole or baking dish.
season with salt, pepper, bay leaf, garlic and thyme.
Cover with
water and bring to a boil on top of the stove.
Cover casserole,
place in a preheated 350 degree F oven, and bake for 1 1/2 hours or
until meat is tender.

Cook onions, carrots, turnips and peas, each separately, until
tender.
Drain.
Lift meat out of casserole onto a plate and keep it
warm.
strain liquid from stew and reserve.
Work vegetables (from
stew) through a sieve, ricer or in a blender, then combine with the
strained liquid, the whole cooked vegetables and the meat.
Taste
and adjust seasonings.

Serve hot with parsley, chopped fine, sprinkled on top.

Serves 4.

Irish Mashed Potatoes

2 cups mashed potatoes
1 egg
Salt and pepper, to taste
1 teaspoon dried parsley flakes or
1 to 2 tablespoons fresh minced parsley
Paprika

Whip egg and combine with mashed potatoes and a little salt,
pepper and parsley flakes.
Put into a baking dish; sprinkle paprika
over the top and bake at 350 degrees F for 25 minutes.
Serve
hot.

Irish Oatmeal-Whiskey Cake

Nut Topping
6 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup heavy whipping cream
1 tablespoon Irish whiskey
1 cup chopped nuts
1/2 cup grated unsweetened coconut

Cream butter and sugar.
Blend in cream and whiskey.
Stir in nuts
and coconut.
Set aside.

Cake
1 cup quick-cooking oatmeal
1 1/2 cups boiling water
1/2 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
2 tablespoons Irish whiskey
2 large eggs
1 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda

Lightly grease and flour a 9-inch round or square cake pan.
Set
aside.
Place oatmeal in a heatproof mixing bowl.
Pour boiling water
over oatmeal; allow to stand for 20 minutes.

Cream butter and sugars until light and fluffy.
Beat in whiskey
and eggs.
When well combined, stir in oatmeal mixture.

Combine flour, cinnamon and baking soda.
When well combined,
stir into oatmeal mixture.
Beat until well mixed.
Pour oatmeal
batter into prepared pan.
Bake at 350 degrees F for 30 minutes or
until a wooden pick inserted in the center comes out clean and cake
is golden.
Remove from oven.

Preheat broiler.
Spread Nut Topping over top of the warm cake.
Place under preheated broiler; broil for 5 minutes or until topping
is bubbling and toasted.

Remove from broiler and allow to cool on wire rack at least 15
minutes before cutting.

Pratie Apple

4 large baking potatoes, peeled and cut
into 1-inch cubes
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons granulated sugar
1/4 teaspoon ground ginger
1 cup unsifted all-purpose flour
6 (about 3 pounds) Granny Smith apples,
peeled, cored and thinly sliced
1/2 cup firmly packed light brown sugar

Place potatoes in a 3-quart pan.
Cover with water; add salt.
Bring to a boil; cook until fork-tender – 12 to 15 minutes.
Drain
and mash.
Stir in 2 tablespoons butter, granulated sugar and
ginger.
Cool 25 minutes.

Preheat oven to 425 degrees F.

Stir flour into potato mixture, forming a soft dough.
Turn out
onto floured surface; form into a round.
Divide in half.
Place one
half between 2 sheets of plastic wrap and roll into an 11-inch
circle, about 1/4-inch thick.
Remove top sheet of plastic; invert
into an 8-inch deep-dish pie plate.
Add apples.
Roll out remaining
half of dough and cover pie.
Crimp edges of dough together; make 4
slits in top.
Bake until lightly browned – about 25 minutes.

Melt remaining 2 tablespoons butter with brown sugar.
Remove pie
from oven.
Cut a 2-inch circle in center of pastry.
Remove circle;
pour in brown sugar mixture.
Replace circle and return pie to oven.
Bake 20 minutes more.

Cool 30 minutes and serve.

Curach

This is a traditional Irish dessert.

1 1/2 cups oatmeal
1 cup chopped rhubarb
2 cups raspberries
3 tablespoons honey, divided
2 cups heavy whipping cream
4 tablespoons whiskey

Preheat the oven to 400 degrees F.

Spread the oatmeal on a cookie sheet and bake until golden
brown, stirring frequently.
In a medium saucepan, add the rhubarb
and half of the raspberries with 2 tablespoons honey.
Cook over
medium heat until the rhubarb is tender.
Cool.
In a large bowl whip
the cream until stiff.
Fold in the remaining honey and whiskey.
Layer in a trifle bowl or individual glasses some of the cream
mixture, some toasted oatmeal, the rhubarb mixture, and some fresh
raspberries.
Then repeat.
Garnish with fresh raspberries and mint
leaves if desired.
Serve at room temperature or chilled.

Makes 6 servings.

Irish Stew and Dumplings

3/4 pound beef, cut into cubes
3/4 cup flour
1/4 teaspoon salt
2 tablespoon fat (shortening)
1/4 cup carrot
1/4 cup turnip
1/4 cup onion
3/4 cup diced potato
2 1/2 cups boiling water
Salt and pepper to taste

Dredge beef cubes in a mixture of the flour and salt.
Brown meat
in fat; remove with slotted spoon and set aside.

Place remaining ingredients in crockpot.
Add browned beef.
Do
not stir.
Cover, cook on LOW about 5 hours.

When meat is tender, remove meat and vegetables from crockpot.
Mix 3 tablespoons flour to 3 tablespoons water (plus dashes of salt
and pepper) in a cup until the mixture resembles paste.
Stir into
liquid in crockpot.
Add 1 teaspoon instant coffee (to make the
gravy turn brown).
When liquid is heated, return meat and
vegetables to heat.
Add dumplings and cook for one more hour.

Dumplings
1/2 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 tablespoon shortening
1/4 cup milk

Sift together flour, salt and baking powder.
Cut in shortening.
Gradually add milk; mix until smooth.
Drop by tablespoons on hot
stew.
Cover.
Cook for last hour .

Irish Sausage and Bacon Stew

4 medium onions, finely chopped
8 medium potatoes, peeled and cut into chunks
1 vegetable stock cube
8-12 slices streaky bacon
1 pound sausages
2 1/2 cups water
1 cup frozen peas
1/4 cup butter parsley salt and pepper

Place the onions and potatoes in a large saucepan.

Cut the bacon into pieces and add it to the saucepan.
Season
with salt and pepper.
Add the cold water and lay the sausages on
top.
Place the pan over a high heat and bring to a boil.
Dissolve
the stock cube in the water.
Lower the heat once it comes to a
boil, taking the water down to a simmer.
Cover and cook for 20
minutes.

Remove the lid, increase the heat and boil for 10 minutes.

Add in the frozen peas, parsley and any more salt and pepper, if
needed.

Serve in soup bowls with a knob of butter on top.

O’Donoghue’s Beef Stew

1 1/2 pounds round steak or stew beef
3 medium carrots
3 medium parsnips
1/2 cup barley, pearled
8 potatoes
Stock or soup mixture (beef or oxtail)
Salt and pepper
Mixed herbs

Boil some water in a large saucepan, sufficient to cover the
meat and have approximately 1 inch left above.
Put in the chopped
(large chunks) meat, lower heat to keep the stew simmering, put in
the chopped/ diced carrots and parsnips, add herbs, salt and pepper
to taste, leave simmer for a while (say 20 minutes).

Add the peeled whole potatoes and some stock/ soup mixture or
cornflour (cornstarch mixed with cold water) to thicken.
Keep the
mixture simmering and stir occasionally; after about 1 hourr from
start time, taste and check the potatoes.

Remember the best stews are left on for a long time, 1 1/2 hours
or more.