Recipe: Assorted Recipes (19) - 03-17-2000 Recipe Swap (updated)

19 ST. PATRICK'S DAY RECIPES
Recipe Swap - March 17, 2000

RECIPES IN THIS FILE:
Blarney Stone Cottage Pie
Irish Creme Dessert
Irish Coffee
Home-Made Irish Creme Liqueur
Lime Coolers
Off Topic: Skinny Banana Milk Shake
Creme de Menthe Soda 
Homemade Corned Beef Hash with Poached Eggs
Irish Stew (Ballymaloe)
Jam Scones
Leprechaun Drink 
Shamrock Shake
Glazed Corned Beef for Oven Roasting
Luck O' The Irish Soda Bread 
Irish Pub Style Steak and Stout Pie 
Homemade Irish Cream Liqueur
O'Toole's Irish Cream Scones with Lemon Curd 
Dublin Sunday Corned Beef and Cabbage with Horseradish Sauce
County Wessex Irish Stew 
BLARNEY STONE COTTAGE PIE
From: Gina,.Fla 

"Assemble this easy entree ahead of time and bake it just before serving."

4 potatoes, peeled, and diced
1/4 cup fat free milk
1 cup shredded cheddar, divided use 
Salt and black pepper, to taste
1 lb. lean ground sirloin
1 large onion, finely chopped
3 garlic cloves, minced
1 large green bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas
1 medium tomato, chopped
1/4 cup chopped fresh parsley
3/4 cup beef stock
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1 tbsp. cornstarch
2 tbsp. cold water
1/3 cup grated parmesan cheese
1 tsp. paprika

Boil potatoes until tender. Mash together with milk and 1/2 cup cheddar cheese till smooth, season with salt and pepper; keep warm. 

Preheat oven to 350 degrees F. 

Heat a heavy, nonstick skillet, at least 10-inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Drain off fat and put beef into a bowl and set aside. 

Add onion, garlic and bell pepper to the skillet and cook until veggies are limp, 4 to 5 minutes. Add beef, carrots, peas, tomato, parsley, beef stock, Worcestershire sauce and salt. Simmer, uncovered, 15 minutes.

Dissolve cornstarch in 2 tablespoons cold water and stir into meat mixture. 

Spoon meat mixture into an ungreased 9x11x2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture. Sprinkle the remaining 1/2 cup cheddar cheese over top. Sprinkle with parmesan and and dust with paprika. 

Bake 30 to 35 minutes, or until lightly browned.
IRISH CREME DESSERT
From: KellyWA
Makes 4 to 6 servings 

1 pint ice cream, vanilla or coffee flavored 
1 cup Irish Creme Liqueur, chilled 
1/2 cup chocolate fudge sauce 
2 to 3 tablespoon chopped pecans 

In each stemmed glass, add ice cream. Pour chilled liqueur over top of ice cream. Pour fudge sauce over liqueur and sprinkle with pecans. Serve with a spoon. 
IRISH COFFEE
From: KellyWA
Per Serving :

In an 8-ounce coffee mug, mix the following: 

4 ounces (1/2 cup) hot coffee (or 1/2 cup hot water and 2 teaspoons instant coffee)
2 teaspoons sugar 
2 tablespoons Irish Creme Liqueur 
1 ounce (2 tablespoons) bourbon or Irish whiskey 

Serve immediately. Top with a dollop of whipped cream, if desired. 
HOME-MADE IRISH CREME LIQUEUR
From: KellyWA
Makes approximately one 'fifth'

1 cup Eagle Brand condensed milk 
1 cup Irish whiskey (Jameson, Bushmills, Tullamore) 
1/3 cup rum 
1 pint (2 cups) half & half 
2 Tablespoons chocolate syrup 
1 teaspoon vanilla 

Mix all ingredients together slowly in blender. 

Keep refrigerated for no more than 2 weeks!
LIME COOLERS
From: KellyWA
Makes 5 servings

3/4 cup fresh lime juice 
2/3 cup honey 
1 quart water 
Lime wedges 

In a large pitcher, stir together the lime juice, honey and water. 

Pour into tall, ice-filled glasses and garnish with lime wedges.
SKINNY BANANA MILK SHAKE
From: KellyWA
Makes 1 shake

1/4 cup non-fat dried milk 
3/4 cup water 
1 ripe banana 
4 ice cubes 

Combine all ingredients in electric blender jar. Cover and blend on high speed until thick and smooth.
CREME DE MENTHE SODA
From: KellyWA
Makes one serving

 1 oz. creme de menthe coffee syrup 
7 oz. seltzer 
1 oz. half-and-half 
One 6-inch sprig fresh mint, for garnish 

Pour the syrup into a 12-ounce glass half filled with cracked ice. Fill three-quarters full with seltzer, and add the half-and-half. Cover the top of the glass, and give the glass a firm shake.

Garnish with a sprig of mint and a straw, if you wish.
HOMEMADE CORNED BEEF HASH WITH POACHED EGGS
From: KellyWA, 03-17-2000
Makes 4 servings 

1 1/2 cups peeled and diced baking potatoes
5 tablespoons canola oil, divided use
3/4 cup mixed diced red and green bell peppers 
1/2 cup diced white onion
1/2 cup diced celery
3 cups diced cooked corned beef
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon freshly cracked black pepper
3/4 cup corned beef cooking liquid or chicken stock
2 teaspoons salt
2 tablespoons distilled white vinegar
8 eggs
Thyme sprigs, to garnish (optional)

Bring a large saucepan 3/4 full of water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and let cool completely.

In a frying pan over medium heat, warm 2 tablespoons of the oil. Add the bell peppers, onion and celery and saut  until the vegetables are just tender, about 2 minutes. Remove from the heat and place in a large bowl.

Add the cooled potatoes, corned beef, parsley, thyme, pepper and the corned beef cooking liquid or chicken stock. Toss well, cover and set aside. (The recipe can be made up to this point and refrigerated for up to 3 days.)

Place a large nonstick frying pan over medium heat and add the remaining 3 tablespoons canola oil. Heat briefly, then add the corned beef mixture, spreading it out evenly in the pan. Cook until a crust begins to form on the bottom, 4-5 minutes. Using a wide spatula, turn the hash over, keeping it in one piece. Continue cooking until lightly browned, 4-5 minutes longer, reducing the heat if necessary to prevent burning. Remove from the heat, cover and keep warm while you poach the eggs.

Pour water into a large frying pan to a depth of 3-inches and bring to a boil. Adjust the heat so that the water is just below the boiling. point. Add the salt and vinegar. One at a time, crack the eggs into a small bowl or cup and gently lower into the water (work quickly). Cook until done as desired.

Using a slotted spatula, transfer the eggs to a paper towel-lined plate to drain.

Divide the hash evenly among warm plates and place 2 poached eggs on top of each portion. Garnish with thyme sprigs, if desired.
IRISH STEW (BALLYMALOE)
From: KellyWA

3 lbs lamb neck chops 
4 onions, peeled and quartered 
4 carrots, peeled and quartered 
4 potatoes, peeled 
2 1/2 cups broth or water
Salt and pepper to taste
1 tbsp. butter 
1 tbsp. fresh chives, chopped
1 tbsp. chopped fresh parsley, chopped (or 1 tsp. dried parsley)

Shred some of the lamb fat and render it down in a heavy casserole. 

Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cook meat in the fat until color changes. Repeat with onions and carrots. Add broth and salt and pepper to taste. Put whole potatoes on top. Simmer gently until the meat is cooked, about 2 hours. 

Pour off the cooking liquid. Remove the grease and reheat the liquid in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew. 
JAM SCONES
From: KellyWA

3/4 lb flour
1 tsp. baking powder
3/4 tsp. salt
3 tbsp. cold butter or margarine, cut into cubes
2/3 cup milk 
Jam (any flavor)
Beaten egg or milk (for brushing)

Sift together the flour, baking powder and salt. Cut in the butter until in small pea-sized crumbs. Mix in the 2/3 cup milk to make a soft dough. 

Roll 1/4-inch thick. Cut into 3-inch rounds with floured cutter. Place a teaspoon of any jam in center, fold over, press edges together tightly, brush the tops with
milk or beaten egg.

Bake at 450 degrees F for 10-12 minutes.
LEPRECHAUN DRINK
From: KellyWA

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tbsp. sugar
2 cans (12 oz each) lemon-lime soda
1 to 2 cups ice, crushed

Blend the sherbet, limeade and sugar. Stir in the soda and ice. Pour into glasses.
SHAMROCK SHAKE
From: KellyWA
Makes 1 drink

1/2 cup green mint flavored jelly
2 cups softened vanilla ice cream
1 tbsp peppermint extract
1 1/2 cups milk

Place all ingredients in a blender and blend until smooth. 
GLAZED CORNED BEEF FOR OVEN ROASTING
From: rebecca, tn

Corned beef brisket
3/8 cup prepared mustard
1/2 cup brown sugar
Whole cloves 
Ginger ale

Preheat oven to 350 degrees F. 

Remove corned beef from package. Place meat fat side up on rack in pan, cover with aluminum foil and roast for 2 1/2 hours. 

Mix together mustard and brown sugar; set aside. 

Score roasted meat on fat side. Press in a few whole cloves, baste with ginger ale and brush top and sides with the mustard mixture. Put meat back into oven and roast additional 30-45 minutes uncovered, until well glazed. Remove from oven and let cool 15 minutes. Always slice meat across the grain.
IRISH SODA BREAD
From: rebecca, tn
Source: Good Housekeeping magazine 

3/4 cup sugar
1/2 cup butter, softened
1 egg, beaten
3 cups flour
1/4 tsp baking soda
1 tbsp baking powder
1/4 tsp salt
1 1/4 cups buttermilk
1 cup raisins
1 tsp caraway seeds
Powdered sugar, for dusting 

Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan or 1 1/2-quart casserole dish. 

Cream sugar and butter together; add egg and blend well. 

Sift flour, baking powder, baking soda and salt into the creamed ingredients; mix well. Stir in the buttermilk until blended. Add raisins and caraway seeds. 

Pour into pan evenly. Cut a bold cross on top of bread (prevents cracking -- I always do but the cross thing doesn't seem to work for me -- hope that you all have success). 

Bake 1 hour until lightly browned. Cool for 5 minutes. Remove to wire rack. Dust with icing sugar. Truly delicious.
LUCK O' THE IRISH SODA BREAD 
From: Gina, Fla

3 cups Bread flour 
1 cup graham flour 
1/2 cup sugar 
1 1/3 tbsp salt 
1 1/3 TBSP Butter 
1 cup raisins 
3 tbsp caraway seeds 
1 1/2 tsp baking soda 
1 1/2 cup buttermilk 
2 tsp dry yeast

In large mixing bowl, combine flour, baking powder, salt and sugar. Cut in cold butter with pastry blender or two knives until fine. Stir in raisins. 

In bowl beat eggs, stir in buttermilk and soda. Make well in dry ingredients and add liquids all at once, mixing lightly with fork until blended. 

Turn dough on to floured surface and knead lightly for 10 seconds. Shape dough into ball and place on buttered baking sheet. Flatten ball into 8 or 9-inch loaf. Grease sharp knife with butter and cut 1/4-inch deep cross from edge to edge to mark into quarters. Brush top with melted butter and sprinkle with caraway seeds.

Bake in preheated 375 degrees F oven 40 to 45 minutes or until golden brown. Remove from baking sheet and cool to lukewarm.
IRISH PUB STYLE STEAK AND STOUT PIE 
From: Gina, Fla
Makes 6 servings 

Here's a recipe for a celebration on St. Patrick's Day! Beef stew meat, bacon, raisins and stout simmering in a delicious onion gravy baked in a pie crust and decorated with shamrock designs.

Double crust for one 9-inch pie plate
4 slices bacon, chopped coarsely
2 onions, chopped
4 tbsp. flour
1 tsp. seasoned salt
1/4 tsp. black pepper
2 lbs. beef stew meat
4 tbsp. vegetable oil
2 tbsp. golden raisins
1 tbsp. light brown sugar
1 (12 oz.) bottle Guinness stout 
Tabasco sauce, to taste
1/2 cup chopped fresh parsley

Line a 9-inch pie plate with half of prepared pastry. Bake according to pkg. directions and cool.

Preheat oven to 350 degrees F. 

Cook bacon, drain. In same skillet, saute onion until limp. Drain and put bacon and onion into an oven-proof casserole. 

Combine flour, seasoned salt and pepper in a large bowl. Add meat and toss to coat. 

Heat oil in skillet and add pieces of beef to brown. Drain and add to casserole.

Place casserole over medium-high heat and add raisins, brown sugar, stout and Tabasco. Bring to a boil stirring to blend well. 

Cover and cook in oven for 1 1/2 hours, stirring occasionally. Add more stout or water if gravy appears too thick.

Remove from oven and increase oven temp to 425 degrees F. 

Stir parsley into mixture, spoon into pie shell, roll out the other pie crust and cut out shamrocks or slits to vent steam. Place on pie, flute or crimp edges. Place pie on cookie sheet and bake till crust is golden about 16 minutes. Remove from oven and let sit 15 minutes before cutting.
HOMEMADE IRISH CREAM LIQUEUR
 From: Gina, Fla

1 cup Eagle Brand condensed milk
1 cup Irish whiskey 
1/3 cup rum
1 pint half and half cream (2 cups)
2 Tbsp chocolate syrup
1 tsp vanilla

Mix slowly in blender. Makes approximately one 'fifth'. Keep refrigerated for no more than 2 weeks!
O'TOOLE'S IRISH CREAM SCONES WITH LEMON CURD 
From: Gina, Fla

2 cups sifted flour (use a soft wheat flour, such as White Lily brand to achieve a better quality scone) 
1/4 cup plus 2 teaspoons sugar, divided use
3 teaspoons baking powder 
1/4 teaspoon salt 
1/3 cup butter, room temperature
2 eggs, at room temperature 
1/3 to 1/2 cup heavy whipping cream 
1/2 cup dried currants or dried sweetened tart red cherries or cranberries or blueberries, or chopped dark or golden seedless raisins, or a combination 
Creme Fraiche or Devonshire cream 
Lemon curd (recipe follows)

In a medium bowl, sift together the flour, 1/4 cup sugar, baking powder and salt. With a pastry blender, cut in butter or shortening, until mixture resembles fine crumbs. 

Beat one whole egg and one egg yolk, reserving one egg white for brushing tops of scones. Add beaten egg mixture, cream as needed and currants, etc, if desired to dry ingredients to form a soft dough, stirring just until dry ingredients are moistened (mixture will be lumpy). Do not overmix.

Turn dough out onto a lightly floured surface and knead gently 5 to 6 times. Roll out or pat dough into a circle 1/2-inch thick. Beat remaining egg white slightly; brush top of dough circle with egg white and then sprinkle with remaining 2 teaspoons sugar. Cut dough into 12 equal-size wedge-shaped pieces, using a floured knife. Or, cut dough with a lightly floured 2 to 2 1/2-inch diameter biscuit cutter. transfer scones to an ungreased baking sheet and arrange about 1-inch apart. 

Bake in a preheated hot oven (400 degrees F) for 15 minutes, or until done and golden brown. Serve hot or at room temperature with butter or thick Creme Fraiche and Lemon Curd, if desired.

LEMON CURD
Makes 1/2 cup

Good for spreading on scones, pound cake, muffins and biscuits.

4 tablespoons unsalted butter 
1/2 cup sugar 
1/2 cup fresh lemon juice
4 egg yolks 
1 tablespoon grated lemon peel 

In saucepan, combine all ingredients for the lemon curd except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool. 
DUBLIN SUNDAY CORNED BEEF AND CABBAGE
From: Gina, Fla

1 (5 lb) corned beef brisket 
1 large onion stuck with 6 whole cloves 
6 carrots, peeled and halved 
8 medium potatoes, washed and quartered 
1 tsp dried thyme 
1 small bunch parsley 
1 head cabbage (about 2 lbs), quartered
FOR HORSERADISH SAUCE:
1/2 pint heavy whipping cream 
2 tbsp mayonnaise 
2 to 4 tbsp prepared horseradish

Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. ADD thyme, parsley and onion. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. 

Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. 

Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

TO MAKE THE HORSERADISH SAUCE:
Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.
COUNTY WESSEX IRISH STEW
From: Gina, Fla

8 small lamb chops, thawed 
Salt and pepper 
1 tbsp vegetable oil 
Parsley, bay leaves, peppercorns, thyme, rosemary 
1 lb potatoes (3 To 4 medium)
2 cup finely shredded cabbage 
1 medium onion, chopped 
1 large leek (the white), thinly sliced 
12 small white onions 
1 1/2 cup celery stalks, diced 
1 1/2 cup peas 
Chopped fresh parsley, to garnish 

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, quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes.

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.