Found these in archives, not sure if they are Xmas. Hope they help!
Title: Irish Bread
Categories: Breads, Londontowne
Yield: 1 servings

1/4 lb Butter
2 1/2 ts Baking powder
1/2 c Sugar
1/4 ts Salt
2 Eggs
1 c Milk
2 1/2 c Flour
1 c Raisins

Cream butter and sugar. Mix flour, salt, baking powder, and add to butter
mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at
350 degrees one hour. Mrs. Bernard Mahon
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Betsy at TKL (11:32:33 pm) :
Title: Country Cork Irish Stew
Categories: Main dish, Soups
Yield: 4 servings

8 Small lamb chops, thawed
1 Salt and pepper
1 tb Vegetable oil
Parsley, bay leaves
Peppercorns, thyme, rosemary
1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage
1 Medium onion, chopped
1 Large leek white thin sliced
12 Small white onions
1 1/2 c Celery stalks, diced
1 1/2 c Peas
Chopped fresh parsley

Season chops with salt and pepper. heat oil in saucepan wide enough to
hold all chops in a single layer. Brown on both sides. Spoon off any
melted fat and add enough water to cover chops. Bring to a boil and add
parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized
rounds. Chop trimmings from potatoes into small pieces. Add potatoes,
trimmings, cabbage, onion, well-rinsed leek, white onions and celery to
chops and liquid. Simmer 20 minutes then add peas. Add a little more
water if needed during cooking. Simmer 10 minutes more or until potatoes
are tender. Correct seasoning. Garnish with parsley and serve.
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Betsy at TKL (11:35:27 pm) :
Title: Instant Irish Cream of Potato Soup
Categories: Soups, Vegetarian, Vegan, Pickarski
Yield: 6 servings

1 c Peeled and diced potatoes
1 c Diced onions
1 c Diced carrots
2 tb Chopped fresh dill; -OR-...
1 tb -Dried dill
1/4 ts Ground white pepper
1 ts Granulated garlic; -OR-...
2 ts -Minced fresh garlic
3 tb Corn oil
4 c Water
2 1/4 c Light soy milk
2 tb Vegetable bouillon powder
1 c Instant mashed potato flakes

In a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill
and garlic in oil over medium heat for 6 minutes.

Add water, soy milk and bouillon powder.

Add potatoes flakes slowly, whipping constantly to ensure even dispersion.
Reduce heat to low and cook, stirring occasionally, until potatoes are
cooked and mixture is hot, about 15 minutes.

Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg chol,
38 mg calcium

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for
you by Karen Mintzias
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Betsy at TKL (11:36:19 pm) :
Title: Fadge (Potato Bread)
Categories: Breads, Irish
Yield: 1 servings

2 lb Unpeeled "old" potatoes
1 Egg, beaten
1/2 Stick butter
3 T Flour
1 1/2 T Chopped parsley
1 1/2 T Chopped chives
1 1/2 T Chopped lemon thyme
-(these three mixed, opt)
Creamy milk
Salt
Freshly ground pepper
Seasoned flour
Bacon fat or butter for
-frying

(From "The Festive Food of Ireland" by Darina Allen. Roberts Rhinehart;
$12.95)

Boil the potatoes in their jackets, pull off the skins and mash straight
away.

Add the egg, butter, flour and herbs (if using) and mix well. Season with
plenty of salt and pepper, adding a few drops of creamy milk if the mixture
is too stiff.

Shape into a 1" round and then cut into eight pieces. Dip in seasoned
flour.

Bake on a griddle over an open fire or fry in bacon fat or melted butter on
a gentle heat. Cook the fadge until crusty and golden on one side, then
flip over and cook on the other side (about 4-5 minutes on each side).

Serve on its own on hot plates with a blob of butter melting on top.
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Betsy at TKL (11:37:12 pm) :
Title: Irish Soda Bread (with variant for Spotted Dog)
Categories: Bread, Ethnic, Irish
Yield: 2 servings

6 c All purpose flour
2 ts Baking soda
2 ts Baking powder
3 tb Cornstarch
2 ts Sugar
1 ts Salt
2 1/2 c Buttermilk ***

----------------------------ADD FOR "SPOTTED DOG----------------------------
1/2 c Raisins or sultanas

*** may substitute 2 1/2 cup water and 10 tablespoons buttermilk powder.

Preheat Oven to 375 degrees.

Add all of the dry ingredients in a large bowl and mix very well. (If
making Spotted Dog variant, then add raisins.) Pour all of the buttermilk
into the bowl at once and stir, using a wooden spoon, just until a soft
dough is formed. Do not try to make it smooth at this point. Pour the
contents of the bowl out onto a plastic counter and knead for a minute or
so until everything comes together. You may need to add a bit more flour
depending on humidity. The dough should be smooth, not sticky.

Divide the dough into two portions and shape each into a round loaf,
pressing the top down a bit to just barely flatten it. Place the loaves on
a large ungreased baking sheet. Sprinkle some additional flour on the top
of each loaf and, using a sharp paring knife, make the sign of the Cross in
slashes on the top of each.

Allow the loaves to rest for 10 minutes and then bake on the middle rack of
the oven for 40 minutes, or until the loaves are golden brown and done to
taste.

Cool on racks.

Adapted from: The Frugal Gourmet on Our Immigrant Ancestors, by Jeff Smith.
Entered by Dale & Gail Shipp, Columbia Md. Personal comment: a close Irish
friend gives her stamp of approval on this as being an authentic Irish soda
bread. She supplied the "Spotted Dog" variant.
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Betsy at TKL (11:37:41 pm) :
Title: Soda Bread #2 - Whole Wheat
Categories: Irish, Bread
Yield: 1 servings

4 1/4 To 4-1/2 cups whole wheat
-graham flour
4 ts Baking powder
1/2 ts Baking soda
1 ts Salt
2 ts Butter or margarine, cut in
-small pieces
2 c Buttermilk

Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In
a large bowl, mix 4 C. flour with the baking powder, baking soda, and
salt. Add butter and rub it into the flour by scooping up handfuls of the
mixture and rubbing it between the palms of your hands until pieces of
butter are no longer visible.

Add buttermilk to a bowl and stir with a wooden spoon until mixture
forms a dough. Sprinkle about 1/4 cup of remaining flour on a board.
Turn out dough and knead lightly for about 1 minute, working in the flour
from the board and forming dough into a smooth, round loaf about 8 inches
in diameter.

Put loaf, smooth side up, in prepared pan and cut a deep cross in it,
slicing three-fourths of the way through the dough. Bake 55-60 minutes, or
until loaf sounds hollow when tapped on the bottom. Cool on a wire rack.

Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) From:
Mcmanus@maths.Anu.Edu.Au Date: 02-19-94
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Betsy at TKL (11:38:52 pm) :
Title: IRISH SODA BREAD
Categories: Breads, Irish, Foreign
Yield: 1 servings

3 1/2 c Flour
1/2 t Sugar
1/2 t Salt
1/2 t Baking soda
1 1/4 c Sour milk; to 2 1/2 cups

Calories per serving: 154 Approx. Cook Time: 1:00

"Sour milk" is milk that has had a couple of teaspoons of buttermilk
stirred into it, has been put in a scalded container and wrapped in a
towel, and left in some peaceful corner at about 75 degrees F for 24 hours.
The original Irish name is *bainne clabhair*, "clabbered milk", or
"bonnyclabber" as the Scots have anglicized it. The flavor isn't *quite*
as tart as buttermilk, but there's enough acid to make the bicarb react
correctly. If you don't have time to do sour milk, buttermilk will do
perfectly well. Sweet milk doesn't work as well, and your bread may not
rise correctly: if you're going to use sweet milk, use baking powder
instead of bicarbonate of soda.

First, decide whether you're making farl or cake. If farl, find your
heaviest frying pan (cast iron is best) and put it on to preheat at a
low-medium heat. (You're going to have to experiment with settings. Farl
should take about 20 minutes per side to get a slight toasty brown.) If
making cake, preheat the oven to 450 F and find a baking sheet. Full
preheating is vital for soda bread.

Sift the dry ingredients together several times to make sure the soda is
evenly distributed. Put them in a good big bowl (you want stirring room)
and make a well in the center. Pour about half the buttermilk or sour milk
or whatever in, say about a cup and a quarter, and start stirring. You are
trying to achieve a dough that is raggy and very soft, but the lumps and
rags of it should look dryish and "floury", while still being extremely
squishy if you poke them. Add more liquid very sparingly if you think you
need it. Blend until the whole mass of dough has become this raggy
consistency.

Then turn the contents of the bowl out immediately onto a lightly floured
board, and start to knead. The chief concern here is speed: the chemical
reaction of the bicarb with the buttermilk started as soon as they met, and
you want to get the bread into the oven while the reaction is still running
on "high". DON'T OVERKNEAD. You do not want the traditional "smooth,
elastic" ball of dough you would expect with a yeast bread; you simply want
one that contains almost everything that went into the bowl, in one mostly
cohesive lump. You should not spend more than a minute or so
kneading...the less, the better. You *don't* want to develop the gluten in
the flour. If you do, you'll get a tough loaf. Once you're done kneading,
shape the bread. For cake, flatten the lump of dough to a circle about 6-8
inches in diameter, and put it on the baking sheet. Then use a very sharp
knife to cut a cross right across the circle: the cuts should go about
halfway down through the sides of the circle of dough, so that the loaf
will "flower" properly.

If you're making farl, flatten the dough ball out to a circle big enough
that the farls are about 3/4 inch thick. Too thick, and they won't bake
properly. Then use the same very sharp knife to cut the circle of dough
into four wedges. Try not to crush or compress the dough where you cut it
(if the knife is sharp enough, you won't). Then bake. When putting cake in
the oven, handle it lightly and don't jar it: the CO2 bubbles are a little
vulnerable at this point of the process. Let it alone, and don't peek at
it. It should bake for 45 minutes at 450F. If making farl, dust the hot
griddle or frying pan with a little flour, and put the farls in gently. The
cut edges should be 1/2 inch or so apart to allow for expansion. Give the
farls 20 minutes on a side; they should be a sort of mocha-toasty color
before you turn them. Keep an eye on the heat -- they scorch easily. The
heat should be quite "slow". The farls will rise to about twice their
original height. If you're making cake: At the end of 45 minutes, pick up
the loaf and tap the bottom. A hollow sound means it's done. For a very
crunchy crust, put on a rack to cool. For a softer crust, wrap the cake in
a clean dishcloth as soon as it comes out of the oven.
per Diane Duane
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Betsy at TKL (11:39:25 pm) :
Title: IRISH HOT POT
Categories: Irish, Casseroles
Yield: 6 servings

6 md Potatoes peeled and sliced
-thin
2 md Onions sliced thin
3 Carrots scraped and sliced
-thin
1/4 c Cooked rice not instant
1 cn (14.5-oz) peas with liquid
1 pk (20-oz) sausage links/
-ground chuck browned in
-amounts you like
1 cn (15-oz) condensed cream of
-tomato soup diluted with a
-soup
Can of water
Salt and white pepper
-to taste

In a buttered, 4 quart casserole layer the potatoes, onions and carrots,
season each layer as you go with salt and pepper. Sprinkle with rice, then
the peas with their liquid and top with the meat. Pour the diluted soup
over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover,
turn sausages and bake an additional hour, uncovered.
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Betsy at TKL (11:39:59 pm) :
Title: Oatcakes (Irish)
Categories: Irish, Bread
Yield: 8 servings

6 oz Oatmeal (preferably fine)
2 oz Flour
1 ts Salt
10 fl Warm water

Mix flour and salt together. Slowly add warm water. Roll out on a floured
board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle
until golden on both sides. Dry out in a cool oven (150 C / 300 F) until
crisp. -- These cakes are eaten buttered, with a glass of milk, for
supper, but are also good with oily fish such as herring or mackerel. (They
are also terrific with wine and cheese.)
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SueA, CA (11:40:19 pm) :
COLCANNON

1 1/4 pounds kale, tough stems removed, washed (or use green cabbage)
2 cups water
1 tablespoon olive oil
1 1/4 pounds potatoes, peeled and quartered
1 cup cleaned and chopped leeks (white part only)
1 cup milk
Pinch of ground mace
Salt and freshly ground black pepper to taste
1/2 cup melted butter

GARNISH (optional)

1tablespoon chopped parsley

In a large pot, simmer the kale, covered, in 2 cups of water and the oil for
10 minutes. Drain and chop fine; set aside and keep warm. In a small pot,
bring the potatoes and water to cover to a boil and simmer until tender. In
another small pot, simmer the leeks, covered, in the milk for 10 minutes,
and keep warm. Drain the potatoes and puree them, using a potato ricer or
masher, into the large pot. Add the leeks with their milk, and the cooked
kale. Beat with a wooden spoon until fluffy. Season with mace, salt, and
pepper. Mound on a plate and top with melted butter. Garnish with parsley if
you are using cabbage.

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Betsy at TKL (11:41:11 pm) :
Title: Basic Irish Sausages
Categories: Meats
Yield: 4 servings

1 1/2 lb Lean pork
8 oz Pork fat, without gristle
1/2 ts Ground allspice
1 ts Salt
Fresh-ground pepper
Pinch dried sage or marjoram
1 oz White breadcrumbs (optional)
Ground ginger, mace, nutmeg
Cloves, cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a
teaspoon or so each time to check the flavor until you get it the way you
like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as
usual. (From IRISH TRADITIONAL FOOD)
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Betsy at TKL (11:44:12 pm) :
Title: Irish Barmbrack Bread
Categories: Bread, Machine, Hitachi, Irish
Yield: 1 servings

-------------------------------1 1/2 LB LOAF-------------------------------
1 1/8 c Water
3 c Bread flour
3 ts Gluten
1 1/2 ts Salt
3 tb Sugar
3/4 ts Dried lemon peel
3/4 ts Ground allspice
1 1/2 tb Butter
2 tb Dry milk
2 ts Red Star Active Dry Yeast
3/4 c Raisins

Put all ingredients in bread pan in order of manufacturer directions.

This makes a dense medium size loaf (6-7 inches tall). For a fluffier
taller loaf, increase yeast to 2 1/2 teaspoons.

Have ingredients at room temperature. If necessary, warm water and butter
in microwave for 50-60 seconds on high.

For my Hitachi 101 add 1/4 cup raisins 4 minutes into first cycle. Add
remaining raisins just after resting period and as second kneading begins.

Crust color: medium Bread Cycle: Bread or Mix Bread

This has been a successful loaf in my Hitachi B101. Other makes of bread
machines will have to make some changes according to their own machines.

According to a close Irish friend, this does taste and look like the bread
that she grew up with in Ireland.
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Betsy at TKL (11:45:52 pm) :
Title: Irish Lamb Stew
Categories: Main dish, Soups
Yield: 6 servings

1 Boneless leg of lamb
2 Medium onions, chopped
2 tb Flour
1 ts Salt
1/4 ts Rosemary
1 lb Potatoes, cut into pieces
2 Small rutabagas, cubed
1 Jar of boiled onions
3 tb Oil
1 Clove of garlic, minced
2 c Beef stock
Black peper to taste
1 Bay leaf
6 Carrots sliced
1 lb Frozen peas

Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until
lightly browned, remove from pan. Add onion and garlic and cook for a few
minutes. Add flour andd stir, heat until mixture browns. Gradually add
stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary
and bay leaf. Cover and simmer for 1 hour or until meat is almost tender.
Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and
onions and continue cooking until peas are tender, about 10-15 minutes.
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Betsy at TKL (11:47:02 pm) :
Title: Potato Farls (irish)
Categories: Breads, Appetizers
Yield: 8 servings

1 1/4 lb Potatoes (3 or 4)
1 c Flour, all purpose
4 ts Vegetable oil
2 tb Butter, melted
1/2 ts Salt

Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain
well; return to saucepan over low heat. Add butter; mash potatoes well.
Stir in flour and salt. Gather mixture into a ball; turn onto lightly
floured surface. Knead lightly until smooth. Divide dough in half. Roll
out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into
quarters; set aside. Repeat with remaining dough. In large nonstick
skillet, heat half the oil over medium-high heat. Cook dough quarters in
batches, 2 minutes on each side or until golden brown, adding more oil as
necessary. Serve warm.
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Betsy at TKL (11:48:47 pm) :
Title: Irish Loin Of Pork With Lemon And Herbs
Categories: Meats, Main dish
Yield: 8 servings

6 lb Boneless pork loin
1/4 c Minced onion
1 tb Basil
3/4 c Olive oil
1/2 c Chopped parsley
1/4 c Finely grated lemon peel
3 Garlic cloves crushed
3/4 c Dry sherry

Pat pork dry. Score well with sharp knife. Combine parsley, onion,
peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into
pork. Wrap in foil and refrigerate overnight. Let pork stand at room
temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush
pork with remaining olive oil. Set on rack in shallow pan. Roast until
meat thermometer inserted in thickest part of meat registers 170 degrees F,
about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry
into pan juices. Cover and cook over low heat 2 minutes. Pour into
sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon
slices. Serve sauce separately.

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Betsy at TKL (11:54:07 pm) :
Title: Stuffed Rabbit, Armagh Style (Irish)
Categories: Rabbit, Stuffed, Irish, Game, Casseroles
Yield: 6 servings

INGREDIENTS:
1 Rabbit
2 oz Flour
2 c Breadcrumbs
2 lg Cooking apples
1 ts Thyme
1 ts Salt
1 Egg
2 oz Butter
Stock
1 lg Onion
2 ts Parsley
1 ts Sugar
1 oz Butter
Pepper to taste

DIRECTIONS: Wash and dry rabbit. Chop onions and fry gently in 2 oz of the
butter. Peel apples and chop; add to onions and fry until soft. Mix onions,
apple and butter with all other stuffing ingredients, and brown quickly in
remaining butter. Place rabbit in a casserole, stuff, surround with excess
stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until
tender, at 350 degrees.
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Betsy at TKL (11:54:40 pm) :
Title: Dublin Lawyer (Irish)
Categories: Fish, Irish
Yield: 2 servings

1 x Fresh lobster/about 2 1/2 lb
3 tb Butter
4 tb Irish whiskey
150 ml Cream
1 x Salt and pepper

The lobster should be cut in two down the center. Remove all the meat from
the lobster, including the claws: retain the shell for serving. Cut the
meat into chunks. Heat the butter until foaming and quickly saute the
lobster chunks in it, until just cooked but not colored. Warm the whiskey
slightly, then pour it over the lobster and set fire to it. Add the cream,
mix with the pan juices, and taste for seasoning. Put back into the half
shells and serve hot.
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Betsy at TKL (11:51:48 pm) :
Title: Irish Curd Cake
Categories: Cakes, Cheese, Desserts, Cheesecake
Yield: 10 servings

-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22

---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
3 T Sugar; Granulated
1 T Butter; Softened
1/2 ts Lemon Rind; Grated
1/2 ts Lemon Juice
3 ea Eggs; Large, *

--------------------------------SUGAR GLAZE--------------------------------
2 tb Confectioners' Sugar
2 tb Butter; Melted
2 tb Unbleached Flour

* September 2 of the eggs and leave 1 whole.
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cheese, sugar, butter,
lemon rind, lemon juice and 2 large egg yolks. Beat the 2 egg whites until
they form stiff peaks and then blend them into the cheese mixture. Beat the
remaining egg, then use it to paint the crust to prevent to prevent
sogginess. Mix any remaining beaten egg with the sugar, butter and flour
to make the glaze. Pour the cheese mixture into the prepared crust then
pour the glaze over the top. Bake the cake for about 35 minutes, or until
the top is golden. Cool to room temperature and serve.
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