Whether you are Irish or not, it's fun to celebrate with those
us who are by serving Irish fare on St. Patrick's Day. Irish
cooking is traditionally hearty and simple, reflecting the way
of life most Irish folk lived in the past, and still today.
Irish Scones
Ingredients:
1/2 cup butter
4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 egg
1 cup milk
In a bowl, combine butter and flour with
pastry blender or fingers. Add baking
powder, salt and sugar. In another bowl,
beat egg and stir in milk. Mix into dry
ingredients to make a dough. Turn onto
floured surface and roll to one inch thickness
or pat carefully with hands. With a cookie
cutter cut dough into 2 inch rounds. Place
on greased cookie sheet, about one inch
apart and bake at 425 degrees for 15 minutes.
Makes about 18 scones. You can also
add raisins, dates or other dried fruits to the
dough.
Irish Champ
Ingredients:
8 medium potatoes
1/2 cup milk
5 tablespoon butter
one bunch scallions or green onions, chopped
Peel and cube potatoes and boil in salted water
until tender. Drain and mash slightly. In a small
pan, heat milk and butter until butter is melted.
Add chopped scallions. Fold mixture into the
potatoes until well blended. Potatoes will be
still be somewhat lumpy. Makes 6 servings.
Irish Potato Pie
Ingredients:
6-8 potatoes, peeled
6 bacon strips
3-4 leeks
salt
pepper
one cup grated Cheddar cheese
Cook the potatoes in boiling water until
tender. Drain. In skillet, fry bacon until
crisp and drain on paper towels. Trim
leeks so that you have the white part
and a small amount of green. Wash
well, and slice thin. Add leeks to pan,
and saute over medium heat until soft.
Slice the boiled potatoes, and arrange
half in the bottom of a pie plate.Season
with salt and pepper. Layer with bacon,
leeks and one half of the cheese. Cover
with remaining with remaining potatoes
and season again. Sprinkle with remaining
cheese. Bake at 400 degrees for 30 minutes
until top is browned and cheese is melted.
Makes 6 servings.
Irish Lamb Stew
Ingredients:
2 tablespoons flour
1 tsp. salt
1 1/2 pounds lamb, cut into 2" pieces
2 tablespoons oil or bacon fat
1 garlic clove, minced
1 bay leaf
1/8 tsp. thyme
1/4 tsp. pepper
3 cups water
1 large onion chopped
3 carrots, cut into 1" slices
2 peeled, cubed potatoes
1/2 cup light cream
1 tablespoon flour
Mix 2 tablespoons flour, salt and pepper; Roll meat in
mixture and brown in hot fat, add onions to brown lightly.
Add herbs, garlic and water. Cover and simmer 1 1/2
hours. Add carrots and potatoes. Cover and cook 25
more minutes until vegetables are tender. Combine
cream and 1 tablespoon flour; stirring until smooth;
blend into stew and cook until thickened, stirring well
to avoid lumps. Remove Bay leaf. Makes 4 servings.
Note: You can substitute good beef stew meat, or a
nice cut of roast cut into cubes. I also like to use baby
carrots in place of the regular carrots. Don't be afraid
to substitute!
Shamrock Salad
Ingredients:
1 can (16 ounces) pear halves
1 package lime gelatin (3 ounces)
1 cup boiling water
1/2 cup cold water
1/2 cup heavy cream
2 tsp.. powdered sugar
1/2 cup chopped nuts
Lime slices
Drain pears, reserving 1/2 cup syrup and 3 pear halves.
Dice remaining pears. Dissolved gelatin in boiling water.
Stir in cold water and reserved pear syrup. Pour 3/4 cup
of the gelatin in a one quart mold . Arrange pear halves
in shamrock shape in the bottom of the mold. Chill until
almost set. In the meantime, chill remaining gelatin until
it is thick like egg whites. Whip cream, adding powdered
sugar, and fold into the gelatin. Fold in diced pears and
nuts. Pour over the layer of pears in the mold and chill
until firm. Unmold the salad on a platter and garnish with
lime slices. Serves 6-8.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, and editor of OldFashionedLiving.com.
