Mincemeat

2 pounds ground round or lean beef
1 medium onion, diced
Salt and pepper, to taste
1 teaspoon Kitchen BouquetÂ
8 medium potatoes, cooked and mashed

Combine meat, onion and seasonings in saucepan.
Add enough water
to cover well.
Boil over medium heat until water cooks well into
meat.

Add Kitchen Bouquet.
Place meat mixture in casserole and scoop
mashed potatoes over top.
Place in broiler for 10 minutes or until
potatoes turn golden-tipped.

Potato-Chive Pancakes

2 pounds Idaho potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 teaspoons butter or margarine
1/2 cup sour cream

Place potatoes in large saucepan; cover with cold water.
Cover
and bring to a boil over high heat.
Reduce heat; simmer uncovered
until potatoes are tender, 15 to 20 minutes.

Drain potatoes, then return to saucepan.
Turn heat under
saucepan to medium-low.
Cook potatoes until dry, about 2 minutes,
stirring occasionally.

Add milk.
Using a potato masher, mash potato mixture until
fairly smooth.
Remove from heat; stir in chives, salt and pepper.
Transfer to a medium bowl, cover and refrigerate until cold.
Potatoes will thicken as they cool.

Form potato mixture into 12 patties about 3 1/2 inches in
diameter and 1/2 inch thick.
Melt 1 teaspoon butter in a large
nonstick skillet over medium heat until hot and sizzling.
Add three
or four patties to skillet.
Cook until golden brown, about 2
minutes per side.
Keep warm in a 200 degrees F oven while cooking
remaining patties in remaining butter.

Serve warm with sour cream.

Makes 4 servings.

Rabbit Stewed in Stout

Serve this with parsleyed potatoes or egg noodles.
Drink stout
or red wine with the meal.

4 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (3 to 3 1/2 pound) rabbit, cut up
8 ounces fresh mushrooms, cut into halves
1 (16 ounce) jar whole onions, drained
1/2 teaspoon dried thyme leaves
1 bay leaf
1 (12 ounce) bottle Irish stout or dark beer
2 tablespoons cold water
1 tablespoon cornstarch
Minced parsley

Fry bacon in Dutch oven until crisp.
Remove bacon and reserve.
Reserve fat in Dutch oven.

Mix flour, salt, pepper and paprika.
Coat rabbit pieces with
flour mixture.
Heat bacon fat until hot.
Cook rabbit over medium
heat until brown on all sides, about 15 minutes.

Add mushrooms, onions, thyme and bay leaf.
Pour stout over
rabbit and vegetables.
Crumble reserved bacon over mixture.
Heat to
boiling; reduce heat.
Cover and simmer until thickest pieces of
rabbit are done, about 1 hour.

Remove rabbit and vegetables to warm platter; keep warm.
Remove
bay leaf.
Heat stout mixture to boiling.
Mix water and cornstarch;
stir into stout mixture.
Boil and stir 1 minute.

Pour sauce over rabbit and vegetables.
Sprinkle with
parsley.

Yields 6 servings.

Saint Clement’s Cake

1/2 cup self-rising flour
4 tablespoons butter or margarine
4 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Curd

Sift flour into a bowl.
Melt butter in a small pan.
Set aside to
cool.
Whisk eggs and sugar until very pale and creamy.
Fold in
flour and melted butter.
Pour into an 8-inch greased cake pan.
Bake
at 350 degrees F for 30 minutes.

Turn out on a rack.
Cool.
Cut cake into three layers.
Sandwich
with Lemon Curd.
Pour Icing over cake so that top and sides are
coated (do not spread).
Leave to set.
Decorate top of cake with
strips of orange and lemon candy slices.

Lemon Curd
1/2 pound butter or margarine
1/2 pound granulated sugar
4 eggs, slightly beaten
Juice of 2 or 3 lemons

Melt sugar and butter in a double boiler.
When warm, stir in
eggs and lemon juice.
Continue to stir until mixture thickens.
Remove from heat and store in a dry jar in the refrigerator.

Icing
1 1/4 cups confectioners’ sugar
Juice of 1/2 lemon
Slices of orange and lemon
Crystallized candies

Sift confectioners’ sugar.
Mix with lemon juice and a little
water to make icing stiff enough to coat back of spoon.

Cornish Picnic Pasties

Pastry for 2-crust pie
1 1/2 cups peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4 pound ground beef
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons margarine
1 egg, beaten

Prepare pastry.
Form dough into 6 balls; cover and
refrigerate.

In a mixing bowl, combine ground beef, potatoes, turnip, carrot,
parsley, onion, salt and pepper.
Mix well.
Preheat oven to 425
degrees F.

To make pasties, roll each ball of dough into an 8-inch circle.
Spread 1/6 of the filling on half of each circle.
Dot filling with
margarine.
Moisten edge of each circle.
Fold over.
Fold edge of
bottom crust over top.
Seal with fingers.

Make 2 slits in top of each pasty.
Brush top of each with beaten
egg.
Bake on ungreased cookie sheet for 30 minutes.
Cool on wire
racks.

Wrap each in foil for transportation to picnic or work.
Can be
prepared the night before and refrigerated.
Next day, wrap in foil
and head for picnic.
For serving you may want to cut pasties in
half and have some mustard sauce handy.

Shamrock Salad

Happy St.
Patrick’s Day!!!

First Layer
1 small box lime gelatin
1 small can undrained crushed pineapple

Dissolve gelatin in one cup hot water, then cool.
Add pineapple.
Pour mixture into large mold and chill until set.

Second Layer
1 small box lemon gelatin
6 ounces cream cheese
10 marshmallows
2 cups whipping cream

Dissolve gelatin in one cup hot water.
Mix one package cream
cheese with one cup whipping cream.
Pour mixture on top of set lime
gelatin.
Chill until set.

Mix remaining cream cheese with one cup whipped cream and the
marshmallows cut into small pieces.
Turn out mold on lettuce green
and top with this mixture.

Whip 1/2 cup cream and add drained maraschino cherries and
drained pineapple slices, arranged to form an attractive circle on
top.