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> Irish Recipies, Got any good ones?
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Catriona 
Posted: 17-Jun-2003, 05:48 PM
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SWEET TEA (thanks for the explanations, folks, but I'm going to 'pass' on the 'syrup' you call 'tea'! biggrin.gif )

Goad, as we wid say, that fair gie's me the boak!!!!

I love Earl Grey, with no milk, hot....

Or Lapsang Souchong........

Or even, in a pinch - Darjeeling for breakfast

No sugar, and just a 'splash' of milk.

And to think you lot went to war about a shipment of tea...... when you don't even KNOW how to prepare it? cool.gif
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maggiemahone1 
Posted: 17-Jun-2003, 07:03 PM
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Zuchinni bread taste wonderful, I have never figured out why they call it bread when it taste so much like cake! sometimes when there is a plentiful supply of zuchinni in the garden we make up loaves of zuchinni bread and freeze them, it taste really good in the winter time, and of course with a hot cup of coffee.

How about a blackberry cobbler with a scoop of vanilla ice cream. That is one of my fav desserts in the summer.

Janet, I luv lemon meringue pie. tongue.gif All this dessert is making me fat!


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DraconisMajore 
Posted: 17-Jun-2003, 10:33 PM
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Here's a few recipes that I've picked up along the way smile.gif

Slainte !

Draconis who's glad to be back wink.gif

Irish Creme Liquor

1 1/2 cup Irish whiskey
2-3 tbsp boiling water
1 tbsp instant coffee
1 can Eagle brand condensed milk
3 egg yolks
1 tablespoon Hershey's chocolate
1 tablespoon vanilla

Blend well and refrigerate. Be aware that the fat and the liquor will want to separate, so before serving, you might want to run it all through the blender again. If a little thinner creme is desired, add a half pint of half-n-half or whole cream. If you don't feel comfortable with the raw egg yolks, then you may omit them.

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Soda Bread
Ingredients

500 g Flour

1/2 teaspoon breadsoda

275 ml buttermilk

Pinch of salt

Cooking

Flour a baking tin

Sieve flour, salt and breadsoda into bowl

Add 200 ml of buttermilk

Mix to a loose dough

Add remaining buttermilk if necessary

Knead on board until smooth

Shape dough into a circular shape, mark a cross on the top

Place on floured tin

Bake for 40 to 45 mins at 200° C.

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Buttermilk Bannock (Bread)

4 cups all purpose or bread flour
3 teaspoons baking powder
1 teaspoon salt to taste
3/4 teaspoon baking soda
1 cup white raisins
2 eggs
1 1/2 cups buttermilk

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.


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Irish Cream Scones
with Lemon Curd



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2 cups sifted flour (SEE NOTE)
1/4 cup plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter (room temp.)
2 eggs, at room temperature
1/3 to 1/2 cup heavy 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 (see recipe below)
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Lemon Curd


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 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. Good for spreading on scones, poundcake, muffins and biscuits. Makes 1/2 cup.
* * * * * *

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.

NOTE: Use a soft wheat flour, such as White Lily brand to achieve a better quality scone.




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Fresh Pea Soup w/Mint

1 lb green Peas, freshly shelled
2 T Butter
1 Medium-sized onion, chopped
1 Head iceberg lettuce/chopped
1 Sprig mint, chopped
1 Sprig parsley, chopped
3 Strips bacon, chopped
2 1/2 cups Ham stock
Salt and pepper
Chopped parsely & mint for garnish

After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Sieve or liquidize, taste for seasonings and add a little milk or cream if needed (but not too much, for the fresh flavor must be preserved). Garnish with chopped parsley or mint. Servings: 6




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Shepherd's Cheddar Pie
Ingredients:

1 can (10 oz) Campbell's Condensed Cheddar Cheese Soup
3 cups hot mashed potatoes
1 lb ground beef
1 green bell pepper, chopped
1 small or medium onion, chopped
2 cups frozen green peas
1 tbsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp dried oregano leaves
1/2 cup Cheddar cheese, shredded

Directions:

Make topping by combining half the soup with hot mashed potatoes; set aside.

In large non-stick frypan, brown ground beef, bell pepper, and onion at medium-high heat until cooked through. Drain excess fat.

Meanwhile, cook peas according to package directions; add to frypan and stir into beef with remaining soup, Worcestershire sauce, pepper and oregano.

Spoon meat mixture into 8" x 8" x 2" square baking pan. Spread reserved potato mixture evenly over surface. Bake at 400 F for 15 minutes. Remove pie from oven and top with shredded Cheddar cheese. Bake for 5 minutes more.

4 to 6 servings
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Crusty Roast Lamb
(Uaineoil Faoi Chrusta)

1 Shoulder of lamb, 4 lb
1 c Fresh breadcrumbs
1 TBSP Mixed herbs (Parsley, sage, rosemary)
2 T Butter, soft
1 1/2 lb Potatoes, peeled, sliced
1 Lg onion, diced
1 Lg cooking apple, sliced, cored, chopped
10 oz Chicken stock

Wipe the lamb over, and cut criss-cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. Put the joint on top, then pour the stock into the pan, but not over the meat. -- Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound. Take off the foil for the final half hour, and check that the vegetables are nearly cooked. Finish the cooking without the foil, to let the top get brown and crusty. Servings: 6



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Irish Spiced Beef
Ingredients:20 cloves, 2 tsp ground allspice or cinnamon, 6 Shallots, 2 tsp Prague Powder(can be obtained from the Sausage Maker-26 military Rd,BNuffalo,N.Y. 14207), 1Pound Kosher Salt (coarse), 1 tsp black pepper, three tsp. ground mace, 7-8 lb. beef. 2-3 bay leaves, ground nutmeg, Two Pints Guinness Stout. Instructions:1. Grind all dry ingredients and mix 2. Add finely chopped shallots 3. Rinse beef and place in plastic or glass container(avoid iron). 4.Take 1 seventh of the spice/salt mixture and rub it all over the meat. Place meat back into container, cover and set out on the back porch or in a cool spot-if too warm out place in fridge. Each day for seven days rub the meat with one seventh of the mixture, turn over and re-cover. Leave the liquid that forms with the meat. At the end of seven days place meat and liquid into a big pot -add water to top up and cover the meat and boil until the meat is tender.(a fork should just barely be able to lift up strands of meat-dont over do it!) Change water adding clean water and boil for another 30 minutes. Then add veg-large carrots,onions, and potatoes- cook until almost done. Add two pints Guinness Stout and boil for another 10-20 minutes.
You can eat this hot or leave to cool overnight-place meat into colander with weight on it and plate or dish under it.

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Irish Bangers
Ingredients: 2 tsp. ground white pepper,1 tsp ground ginger,1 tsp sage,1 tsp mace,3 oz salt,6 oz bread crumbs -plain,10 lbs. fat pork butt(if lean add 1 lb fat back,2 cups ice water. Grind meat-1/2 medium 1/2 fine add spices and mix very well.Stuff into small casing links or make into compact pattys. Leave overnight in Fridge before freezing. Fry till golden brown

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Beef With Guinness
Beef With Stout The Only way to Cook Beef-sometimes add oysters!

Ingredients: 1/4 lb. Butter,1 pound beef chuck cut into 1x2 inch pieces.1 large sweet onion-sliced thin, a bouquet garni:thyme,sage,parsley,bay leaf,1/4 teaspoon salt.1/4 teaspoon black pepper,1 cup beef stock, 1 pint guinness stout,4 medium potatoes(1 lb peeled)2 tablespoons parsley,large manly sweet carrots.
Instructions:heat butter in skillet brown the beef in batches-set beef asside.2.cook onion in hot fat for 3 minutes-just soffened,return meat to pan add bouquet garni,salt,pepper,stock and stout and bring the mixture to a boil.Cook stew uncovered in preheated 350 degree oven for about one hour add potatoes and bake e for 45 minutes till all is tender.add salt and pepper to taste. Thicken sauce with butter and flour.Garnish with parsley.

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Limerick Ham
A great flavor and easy to make-great for a festive meal.

Ingredients:
One ham-cured and cooked- not a salted country ham.
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups French style mustard (country style coarse if possible)
1 cup Gin
1 cup brown sugar

Instructions
Score the ham to a depth of 1/2 inch on all sides.
Rub juniper berries into the cuts all over
mix the gin,brown sugar and mustard.
cover the ham with the mixture. Bake in a hot oven covered
with foil until heated through. Remove foil and bake until
skin is crisp. From time to time baste with liquid from bottom of pan.

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Irish Stew
Ingredients

Best end neck chops no fat, bone or gristle (Mutton)

Potatoes

Onions

Parsley & thyme mixes

Salt & Pepper

Cooking

Cut meat into medium pieces

Peel and slice potatoes Peel and slice onions

Layer of potatoes in pan add herbs, salt and pepper

Layer of Meat

Layer of Onions

Repeat as long as ingredients last

Cover with water

Cover with foil then lid

Simmer as long as you like or until every thing is cooked.

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HERB DUMPLING STEW
2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots, chopped in large pieces
4 potatoes, chopped
2 tomatoes, peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs, tied with a string
2 1/2 cups beef broth

Dumplings (see below)
Salt and pepper to taste

Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.

Makes 6 to 8 servings

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Corned Beef and Cabbage
Ingredients

Corned Beef

Sliced carrots

Cabbage

Onions

Cloves

Parsley and thyme

Salt & pepper

Cooking

Place all the ingredients in a saucepan (hold the cabbage)

Cover with water and bring to the boil

Cover and simmer for three-quarters of an hour

Cut cabbage up into manageable lumps

Place in pan with the other ingredients

Cook for a further 45 minutes

Serve with the ever-present plate of spuds.

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Rabbit Stew

Take one garden-variety rabbit (free from whatever virus they are using now to kill them) pop it in a pot with veggies and hey presto Rabbit Stew.

Ingredients

1 rabbit

2oz Butter or marge

A couple of onions

A few mushrooms

A bunch of carrots

Parsley and Thyme

1/2 litre stock

Cooking

Cut rabbit into manageable pieces

Fry rabbit in pan using butter or marge for a couple of minutes

Place remaining ingredients in a large saucepan (hold the mushrooms)

Add stock

Add Rabbit

Cook for 1 to 1 1/2 hours

When cooked add the mushrooms

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IRISH ROAST PORK WITH POTATO STUFFING
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water

stuffing (see below)
salt and pepper

Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F).

Makes 6 servings.

STUFFING
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme

Salt and pepper

To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

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Cod Cobbler

1 1/2 lb Skinless filets of cod
3 TBSP butter
3 T Flour
1 1/2 cup milk
1/2 cup grated cheddar cheese
1/2 Grated white cheese (for scones)
2 TBSP Butter (for scones)
1 t Baking powder (for scones)
1 pinck salt (for scones)
EGG (for scones)

Place cod filets in the bottom of a round oven dish. Make a cheese sauce with butter, flour, milk and grated cheddar cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add grated white cheese (or if using Parmesan, 1/4 cup). Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Place these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk and beaten egg, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. Servings: 4

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Potato Cakes
Ingredients

2 Cups of self-raising flour

1 1/2 cups of mashed potato

1/4 cup of milk

2 heaped tablespoons of butter or fat

Salt

Cooking

Mix butter or fat into flour

Add salt to taste

Mix in mashed potato and milk to make a soft dough

Roll out on a floured table

Cut into cakes

Bake in hot oven for 20 to 30 minutes.

Eat hot with butter

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Dublin Coddle

1 pound sliced bacon
2 pounds pure pork sausage links
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs (sage,parsley,thyme,rosemary
tied with string
Black pepper to taste
Hard cider (apple wine) or apple cider
Fresh parsley, chopped for garnish

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Makes 6 servings




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SODA BREAD #2
4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk

Raisins or currants (optional)

Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes.

Makes 1 loaf.


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SODA BREAD #3 - WHOLE WHEAT
4-1/4 to 4-1/2 cups whole wheat graham flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp butter or margerin, 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.


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SODA BREAD #4 - RAISINS
4-1/4 to 4-1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tblsp granulated sugar
1 tsp caraway seeds
1 cup dark seedless raisins
2 cup buttermilk
butter
sugar

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, salt, sugar and caraway seeds. Add raisins, making sure they are separated. 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 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, and sprinkle with sugar.


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SODA BREAD #5 - CURRANTS
3 cups flour
1 3/4 cups buttermilk
2/3 cups sugar
2 tblsp butter, melted
3 tsp baking powder
3/4 cups currants
1 tsp salt
1 tsp baking soda
2 eggs, beaten

Sift the flour, sugar, baking soda, salt, and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large, greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven.

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St. Brigids Oaten Bread
1 cup flour, 1 tablespoon sugar, 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt., 3 tablespoons butter in small pieces, 3/4 cup uncooked oatmeal flakes. 1 egg, 1/2 cup buttermilk
1.heat oven to 425 degrees. 2. grease baking sheet. 3.combine flour, sugar, baking powder, baking soda and salt in bowl and mix. 4.Add butter bits and cut in with knife until mixture is crumbly. 5.add oats and toss to combine. 6.in other bowl beat egg with buttermilk. 7.make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together. Make dough into ball and transfer to floured surface. Knead 20-25 times. Add flour if sticky.
8.pat dough into 8-inch round and transfer to baking sheet. 9.score a deep cross into the bread but do not cut it through 10.bake 15-20 minutes till brown.
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BAILEY'S IRISH CREME
1 cup whiskey
1 can Eagle brand condensed milk
3 eggs
1 tablespoon Hershey's chocolate
1 tablespoon vanilla

Blend and refrigerate
___________________________________
Chocolate-Orange Guiness Cake

1 stick Butter, room temperature
1 1/2 cups Soft dark brown sugar
2 cups Self-raising flour
1 1/2 tsp Baking powder
1 pinch Salt
2 rounded TBSP Hershey's Cocoa
Grated rind of 1 orange
4 eggs
1/2 cup Guiness Stout

ICING

1 stick butter, softened
1/2-2 cups confectioner's sugar
Large orange--grated rind & juice of

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.

Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top. Servings: 4


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Donegal Oatmeal Cream


15 fluid oz of whole Milk
1/2 c Medium oatmeal*
1 Large egg (beaten)
Grated rind & juice 1 orange
2 tsp Sugar ( or to taste)
1/2 oz Gelatine
2 TBSP cold water
8 oz heavy cream LI>Fruit sauce of choice**

*"Pinhead" if you can get it. This is the cracked oat groat, not rolled.

** Thin your favorite jam or marmalade slightly with warm water.

Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatine in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top. Servings: 4




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Savoury Rutabaga Pudding

1 lb Rutabagas
1/2 cup Fine breadcrumbs
3 T Milk
2 T bacon fat
4 strips bacon, crumbled
1 t Salt
1 t Sugar
2 eggs, well beaten

Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. While rutabaga is cooking, fry bacon strips and reserve 2 TBSP or so of the grease; drain bacon and crumble. Mash rutabaga thoroughly,then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added. Servings: 4




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Sorrel Soup with Cream


1 lb Sorrel
1/2 stick Butter
Large onion, chopped
2 T Flour (heaped)
3 cups Chicken stock
4 T Breadcrumbs
Salt and Pepper
2 egg yolks
1 cup or so heavy cream

Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered.

(It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil. Servings: 8



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maggiemahone1 
Posted: 18-Jun-2003, 08:51 PM
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Hi Draconis, Thanks for all those recipes. Your soda bread is very similar to my biscuits I make. I use self rising flour instead of plain. Have you fixed these recipes yourself? If you have, maybe my friends here at Highlander and me will come to your house to eat! tongue.gif For dessert will you fix the Irish
Cream Scones with Lemon Curd? That sounds yummy. I am going to have to try that recipe out.

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DraconisMajore 
Posted: 19-Jun-2003, 10:21 PM
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A few of them I have tried. A friend and I are trying to collect old Celtic recipes ....the traditional, OLD recipes that Grams and Great Grams and before would have been cooking over the years and handing the recipes down mother to daughter.

Vicky and I are thinking if we can find enough of these recipes, especially old Celtic holiday foods, that we might create a cookbook (with proper credit due to any and all sources).

Not sure if this idea of ours will work, but we are going to give this one our best shot!

Maggie.........I'll let the folks here know when the Family is ready to put out an old fashioned Irish/Scots feast and I'm sure the invites will be forthcoming when we do smile.gif


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RavenWing 
Posted: 20-Jun-2003, 08:03 AM
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Great, I skipped breakfast, it's only 9:15am, and I am STARVING now. rolleyes.gif


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Religion is for those who are afraid of going to Hell. Spirituality is for those who have already been there.
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Shadows 
Posted: 23-Jun-2003, 11:01 AM
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All those who wear the Kilt be they Scot or Irish are cut from the same cloth ( the Irish just could swim well and left the main island ..LOL ) The foods of these 2 cultures are almost interchangable any good Irish receit can also be found in Scotlands cooking and visa versa.


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IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
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"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

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Is iomadh duine laghach a mhill an Creideamh.
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stevenpd 
Posted: 29-Jun-2003, 06:59 PM
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ZodiacReed

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Going to have to give this one a try. And I think this calls for another round!


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stevenpd 
Posted: 29-Jun-2003, 07:11 PM
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QUOTE
Sample the whisky to check for quality. Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat.


I juuuust pinisssshed da pottel an I tink I liiiiike dis one cake reeeecipeee. Time fooor anoder pottel. I like da graaaaain of my floooooor . . . . . .
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Shadows 
Posted: 14-Jul-2003, 12:30 PM
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ZodiacHolly

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Here is a good one:

Recipe Name: IRISH STOUT BEEF STEW
Category: BEEF
Serves: 6

2 pounds Stew meat
3 Tables Flour
Salt and pepper to taste
2 Tables Oil
2 cups Onions diced
1 1/2 cups Carrots diced
1 teaspo Garlic minced
1/2 cup Crushed tomatoes
1 cup Irish stout ale
2 cups Beef broth
1/2 teaspo Thyme

The full flavor of dark ale goes well with beef.


Heat the oil in a heavy skillet. Toss the beef, flour, salt and pepper in a large bowl. Add the beef to the hot oil and brown well. Add the remaining ingredients. Slowly bring to a boil. Reduce the heat and simmer until the beef and vegetables are tender (about 1 1/2 hours). Serve warm with bread.
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RavenWing 
Posted: 14-Jul-2003, 12:54 PM
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ZodiacHazel

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mmmmmmm......*drool*
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barddas 
Posted: 14-Jul-2003, 01:11 PM
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ZodiacWillow

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I had that while in Ireland. YUMMY laugh.gif
They used Guinness, and it was in a puff pastry.. very good..
Thanks for the recipe...

Mary, I agree....* DROOOOOOOL*


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brettzky42 
Posted: 15-Jul-2003, 11:52 PM
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It's TOO hot to fire up the oven here in Philly. Any Irish/Scottish grilling recipies out there that don't involve entrails of livestock?


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"I drink whiskey with me whiskey, and water with me water."

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maryellen 
Posted: 17-Oct-2003, 04:19 PM
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ZodiacHazel

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I really like scones, here is a scottish oat scone recipe. I don't have currents, so I didn't use them. I used raisens instead and that worked out well.
Ingredients


1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup currants
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk


Directions
1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2 In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
3 Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.



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Seize the time,. . .live now, make now always the most precious time. Now will never come again- Star Trek TNG

"The report of my death was an exaggeration."
-Mark Twain, After reading his own obituary, June 2, 1897

If you ever have a world, plan ahead, don't eat it! - Star Trek TNG
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maryellen 
Posted: 17-Oct-2003, 04:20 PM
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ZodiacHazel

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oops! i added that recipe to the wrong thread! well, I hope you guys like it even though its not Irish!
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