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St. Patrick's Day & Irish Recipes</div>
Brennan's Irish Coffee
1 1/4 ounces Irish whiskey
2 sugar cubes
3/4 cup freshly brewed black coffee, hot
1/4 cup whipped cream
1 teaspoon instant coffee granules
In an 8-ounce stemmed glass or mug, combine the whiskey and sugar cubes. Pour the coffee into the glass and top with the whipped cream. Sprinkle with the instant coffee and serve.
Yields: 1 drink
Irish Coffee
One stemmed whiskey or grog glass
very hot strong black coffee
1 tbsp. whipped cream
2-3 tsp. sugar
measure of Irish Whiskey
Heat glass. Heat whiskey and poor into the glass, fill with very hot black coffee in which the sugar has been dissolved. Float the cream on top.
Tip! Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon. he secret lies in the combination of the piping hot coffee with a slight taste of Irish Whiskey and the cold soothing cream on top.
Irish Stew
1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme
Place mutton with thyme in sauce pan and add cold water to cover. Bring slowly to the boil and simmer for one hour. Add onions, potatoes, carrots, and peeled and roughly copped. Season. Continue cooking until vegetables are tender. Adjust seasoning. May be served alone or with cooked green cabbage or sprouts.
Irish #2 Stew
1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes
12 fl. oz. beer, or water
Two 14 oz. cans broth
3 cups cubed potatoes
2 cups thinly sliced carrots
1 tablespoon olive oil
1 onion, coarsely chopped
1 tsp. pepper
1 envelope brown gravy mix
Parsley, chopped, for garnish
In 3-qt. pan with cover, heat oil. Add onion and saute until brown; stirring occasionally. Add lamb and saute, stirring until brown. Stir in beer or water, and pepper. Cover and simmer for 30 minutes. Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer for 15-20 minutes or until vegetables are tender. Garnish with parsley.
Irish Pot-Roasted Chicken
Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 x Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 x Med. carrots, sliced
If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole.
Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour.
Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.
Servings: 4
Shamrock Scones
3 1/2 cups all-purpose flour
2 tbsp baking powder
1 tsp salt
3/4 cup butter or margarine
4 eggs
1/2 cup milk
2 tbsp green pepper sauce
1/3 cup minced green onions
Preheat oven to 425 F. In large bowl, combine flour, baking powder and salt. With pastry blender or two knives, cut in butter to resemble coarse crumbs. In medium bowl, beat eggs, milk and green pepper sauce. Add milk mixture to dry ingredients to combine. Stir in green onions. Lightly butter a baking sheet. On lightly floured surface with lightly floured hands, pat dough to 1/2-inch thickness. With a shamrock-shaped cookie cutter or knife, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake 12 minutes or until golden. Remove to cooling rack. Serve warm with Irish stew.
Makes 12 scones
Irish Omelet
6 Small eggs*
1 Lg. cooked potatoes, mashed
Squeezed lemon juice
1 T Chopped chives or scallions
Salt and peppers
1 T Butter
*Or four large ones. -- Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.
Luck of the Irish Truffles
Prep Time: 30 min.
Start to Finish: 5 Hrs. 30 min.
Ingredients:
1/4 cup whipping cream
1/3 cup sugar
6 tablespoons butter (no substitutes)
1 HERSHEY'S COOKIES 'N' MINT Chocolate Bar (7 oz.), broken into pieces
1 teaspoon vanilla extract
Chocolate sprinkles
Instructions:
1. Place wax paper on tray.
2. In small saucepan, stir together whipping cream, sugar and butter; cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; immediately add candy pieces and vanilla. Stir until chocolate is melted and mixture is well blended.
3. Pour into glass 9-inch pie plate. Cover; refrigerate several hours or overnight to ripen and harden. Form into 3/4-inch balls, working quickly to prevent melting; roll in sprinkles.
4. Place on prepared tray. Cover; refrigerate 2 hours or until firm. Store, covered, in refrigerator. About 3-1/2 dozen candies.
Corned Beef and Cabbage
1 large corned beef brisket
2 or 3 cans of cheap beer, e.g. MGD
A couple of dried chiles, perhaps serranos
1 or 2 teaspoons coriander seeds
1 or 2 teaspoons mustard seeds
A few dashes cinnamon
A few dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in quarters
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 lb mixed beans
Directions:
Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack.
Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.]
Remove the meat and slice. Remove the steamer rack. [I just leave the meat in at this point. It's in no condition to slice.] Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water to cover and boil until the stuff is cooked. Remove all the vegetables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve.
Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegetables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry".
St. Patrick's Day and Irish Recipes 
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