Irish Cinnamon Potato Candy

1/4 cup mashed potatoes
1/2 teaspoon salt
3 1/2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 tablespoon butter
Cinnamon

Put potatoes in large bowl (can use instant potatoes to make 1/4
cup).
Add salt, sugar, vanilla extract, coconut and butter.
Mix
well.
Knead several minutes, adding more sugar, if necessary, to
make a stiff dough.
Tear off a teaspoon of dough and form into a
small log shape.
Roll in cinnamon.
Lay on wax paper for 1 hour to
dry.
Store in an airtight container.

Honest and True Irish Stew

This is a favorite recipe from the American Lamb Council.

6 medium potatoes (about 2 pounds),
peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
1 1/2 teaspoons dried parsley
1 1/2 cups water

In Dutch oven layer half the potatoes, and then all the lamb and
onions.

Combine salt, pepper, thyme and summer savory.
Sprinkle half of
salt mixture and 1 tablespoon of the parsley over onions.
Layer
remaining potatoes; sprinkle with remaining salt mixture.
Pour
water over all.
Bring to boil; cover, reduce heat and simmer gently
2 to 2 1/2 hours until lamb is tender.
Add water as needed to
maintain level about 1 inch in bottom of pan.

Just before serving, sprinkle with remaining parsley.

Makes 6 servings.

Irish Coffee

1 jigger Irish whiskey
1 to 2 teaspoons granulated sugar
Strong black coffee
Whipped cream, chilled

Put whiskey and sugar into a pre-warmed 7-ounce goblet or coffee
cup.
Fill to within 1/2 inch of top with coffee.
Stir until sugar
is dissolved.
Top to brim with chilled whipped cream so that cream
floats on top.
Do not stir after adding cream.

The true delight of Irish Coffee is obtained by drinking it
through the cream.

Irish Cream Liqueur

This makes a wonderful Christmas gift.

1 3/4 cups Irish whiskey
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream
4 eggs
2 tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Combine all ingredients and mix in blender.
Put into a fifth
bottle.

Keeps refrigerated up to 1 month.

Stir or shake before serving and serve over ice, if desired.

Irish Lamb Stew

2 pounds boned shoulder of lamb
1 cup sliced raw potatoes
1/4 small head cabbage, shredded
2 leeks, sliced thin
2 medium onions, sliced
1 stalk celery, sliced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 bay leaf
1 clove garlic, crushed
1/4 teaspoon dried thyme
8 small onions
4 carrots
2 white turnips, quartered
1 pound green peas, shelled
Few sprigs parsley

Have meat cut into 2-inch cubes.
Arrange alternate layers of
lamb and mixed sliced vegetables in a casserole or baking dish.
season with salt, pepper, bay leaf, garlic and thyme.
Cover with
water and bring to a boil on top of the stove.
Cover casserole,
place in a preheated 350 degree F oven, and bake for 1 1/2 hours or
until meat is tender.

Cook onions, carrots, turnips and peas, each separately, until
tender.
Drain.
Lift meat out of casserole onto a plate and keep it
warm.
strain liquid from stew and reserve.
Work vegetables (from
stew) through a sieve, ricer or in a blender, then combine with the
strained liquid, the whole cooked vegetables and the meat.
Taste
and adjust seasonings.

Serve hot with parsley, chopped fine, sprinkled on top.

Serves 4.

Irish Mashed Potatoes

2 cups mashed potatoes
1 egg
Salt and pepper, to taste
1 teaspoon dried parsley flakes or
1 to 2 tablespoons fresh minced parsley
Paprika

Whip egg and combine with mashed potatoes and a little salt,
pepper and parsley flakes.
Put into a baking dish; sprinkle paprika
over the top and bake at 350 degrees F for 25 minutes.
Serve
hot.