Irish Stew

1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried whole thyme
3 pounds lean beef for stewing, cut into 1-inch cubes
1/4 cup olive oil
2 (10 1/2 ounce) cans condensed broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled

Combine first 6 ingredients; pour over beef in a shallow dish.
Cover and refrigerate 8 hours.

Drain meat, reserving marinade.
Remove and discard bay
leaves.

Heat oil in a Dutch oven over medium heat; brown beef in oil.
Add broth and reserved marinade; bring to a boil.
Cover, reduce
heat, and simmer 1 1/2 hours.

Add carrots, onions and potatoes.
Cover and cook 30 minutes.

Makes 2 1/2 quarts.

Mashed Potatoes with Cabbage (Colcannon)

6 medium potatoes
1/2 small head green cabbage, shredded
6 scallions (with tops), chopped
1/4 cup water
1/8 teaspoon salt
1/3 to 1/2 cup milk
1/4 cup butter or margarine, softened
1 teaspoon salt
Dash of pepper
Butter or margarine

Heat 1 inch salted water to boiling.
Add potatoes.
Heat to
boiling; reduce heat.
Cover and cook until tender, 30 to 35
minutes; drain.

Heat cabbage, scallions, water and 1/8 teaspoon salt to boiling;
reduce heat.
Cover and simmer until crisp-tender, 5 to 10 minutes;
drain.

Mash potatoes until no lumps remain.
Beat in milk in small
amounts.
Add 1/4 cup butter, 1 teaspoon salt and the pepper; beat
until potatoes are light and fluffy.
Stir in cabbage and scallions;
dot with butter or margarine.

County Cork Cornish Pasties

2 large baking potatoes
1 tablespoon bacon grease
1/2 cup chopped onion
1 to 1 1/2 cups water
1 (12 ounce) tin corned beef (not hash)
Salt and plenty of pepper
Pie crust pastry
1 egg
1/3 cup milk

Peel potatoes and slice into 1/4-inch slices.

In a saucepan heat the bacon grease and slightly
sauté the onion.
Add the sliced potatoes and cover
with water.
Bring to a boil.
Reduce the heat, cover, and simmer
until the potatoes are fork tender, about 15 minutes.

Drain any remaining water, and add the corned beef.
Stir well.
Slightly mash some of the potatoes as you stir.
Add the salt and
pepper.
Let the mixture cool to room temperature.

Roll the pie crust into individual 8- to 9-inch circles.
Place 1
cup of the meat and potato mixture on half of each circle, fold
over, and press the edges to seal.
Beat together the egg and milk
and brush over the pasties.
Place on a baking sheet.
Bake at 350
degrees F for about 45 to 50 minutes or until light brown.

These are good served at room temperature.
Makes enough filling
for about 4 pasties.

Irish Freckled Rolls

Source: Fleischmann’s Yeast

1 1/2 cups warm water
1 package active dry yeast
1/2 cup sugar
1/3 cup dry milk
1/2 cup butter or margarine, softened
1 1/2 teaspoons salt
1 cup unprocessed wheat bran
6 1/4 to 6 3/4 cups bread flour
3 large eggs

Place 1/4 cup warm water in large warm bowl.
Sprinkle in yeast;
stir until dissolved.
Add remaining water, sugar, dry milk, butter,
salt, bran and 2 cups flour.
Beat 2 minutes at medium speed,
scraping bowl occasionally.
Add eggs and 1 cup flour.
Beat 2
minutes at high speed.
Sti in enough remaining flour to make a soft
dough.
Knead until smooth and elastic, about 8 to 10 minutes.
Place
dough in lightly greased bowl, turn to grease top.
Cover with
plastic wrap and refrigerate for at least 2 hours.
Punch dough down
whenever doubled in size and use within 3 days.

Remove dough to a lightly floured surface.
Divide into 36 equal
pieces.
Shape into smooth balls.
Place balls about 2 inches apart
on large greased baking sheets.
Cover; let rise in warm, draft-free
place until doubled in size, about 40 to 45 minutes.

Bake at 375 degrees F for 13 to 15 minutes or until done.
Remove
from pans, cool on wire rack.

TO BAKE WITHOUT REFRIGERATION: After placing dough in lightly
greased bowl, cover; let rise in warm, draft-free place until
doubled, about 45 to 60 minutes.
Shape and bake as directed.

Treacle Tart

From the kitchen of Sheelagh Ernst - Germany

Source: The Dairy Book of Home Cooking.
I bought this
from our milkman years ago while I was still at college

Pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle
1 level tablespoon golden syrup or 3 level tablespoons
golden syrup if omitting the black treacle
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice

Line plate or tin with pastry.
Mix bread crumbs with other
ingredients.
Spread over pastry, leaving a 1-inch edge, if using a
plate. Moisten edges with cold water and arrange remaining
pastry in thin strips to make a criss-cross design.
Press firmly to
edges and bake in the centre of a moderate oven (200 degrees C, 400
degrees F or Gas No.
6) for 30 minutes or until pastry is
golden.

Serve with fresh cream, sour cream, natural yogurt or
custard.

Serves 4.

Irish Wedding Cake

Posted by CookinMom - May 18, 2001

Currants 1 pound 12 ounces (800g)
Sultanas, 1 pound (450g)
Raisins, 9 ounces/25 ounces (250g)
Shredded almonds, 7 ounces (200g)
Glace cherries, 7 ounces (200g)
Peel, cut, mixed, 7 ounces (200g)
Flour, 1 pound 3 ounces (525g)
Salt, 1 teaspoon
Mixed spice, 2 1/2 teaspoons
Butter, 1 pound (450g)
Brown sugar, 1 pound (450g)
Black treacle (molasses), 2 tablespoons
Orange and Lemon zest, 1 1/2 teaspoons each
Eggs, 8 large
Pure vanilla, 1 1/2 teaspoons
Brandy, 4 tablespoons

Grease a 12-inch (30 cm) tin and line it with three layers of
greaseproof paper, extending about 2 inches above the top of the
tin.

Then tie a thick band of folded newspaper around the outside of
the tin to protect the edge of the cake from over cooking, and have
a suitable sized piece of brown paper to put over the cake if it is
in danger of overbrowning.
Note: cake will done when a toothpick
inserted into center comes out clean.

Mix dried fruit with halved cherries and the peel with a
tablespoon or two of the flour in bowl.

In another bowl, sift flour, salt and the spices.
In a third
bowl, cream the butter and sugar until light and fluffy.
Add
molasses, zests and vanilla extract.

To this mixture, add the eggs, one by one with a tablespoon full
of flour with each and beat well.
Fold in the fruit and remaining
flour plus the brandy.
Mix well.

Turn mixture into the prepared tin and smooth down with
tablespoon making a slight hollow in the center.
You may leave the
cake over night or till ready to bake.

Preheat oven to 300 degrees F (150 degrees C, Gas mark 2) bake
cake in center of the oven for 1 1/2 hours.
Reduce heat to 275
degrees F (40 degrees C, Gas mark 1) for the remaining baking time
(3 to 4 hours) or until the top of cake feels firm to the touch and
toothpick comes out clean and dry.

Watch cake as it bakes.
Cover if it looks like it might
over-brown.
Cool cooked cake in tin then remove paper and turn
upside down onto a board.
Make small holes into the cake with
skewers and pour on some extra brandy.
When brandy is absorbed wrap
cakes in double layer of greaseproof paper and then a layer of
foil.

Seal and store in airtight container and place in a cool place
for at least a month.
Cake should be finished at least two weeks
prior to need so flavors will mellow.
Ice with Royal Icing or
Fondant Icing.