Baked Mushrooms (Beacan Bruithe)

Servings: 4

Large field mushrooms
4 ounces chopped onions
4 ounces whole wheat breadcrumbs
4 ounces sausage meat
1 teaspoon chopped sage
Salt and pepper

Wash and peel mushrooms.
Remove stalks and discard.
Brush mushrooms with melted butter.
Fry onions in remaining butter.
When tender, mix onion and butter with breadcrumbs, sausage meat, herbs and seasonings.
Divide among the mushrooms.
Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven.

adminIrish12 Oct, 2007No Comments

Shamrock Party Punch

2 liters ginger ale
1 large container frozen lemonade
1 large can pineapple juice (chilled)
1 quart lime sherbet

Stir together.
The lime sherbet melts and makes a milky green punch with foam on top.

adminIrish12 Oct, 2007No Comments

Shamrock Scones

Source: Tabasco

3 1/2 cups (875 mL) all-purpose flour
2 tablespoons (30 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) butter or margarine
4 eggs
1/2 cup (125 mL) milk
2 tablespoons (30 mL) green pepper sauce
1/3 cup (80 mL) minced green onions

Preheat oven to 425 degrees F (220 degrees C.

In large bowl, combine flour, baking powder and salt.
With pastry blender or two knives, cut in butter to resemble coarse crumbs.
In medium bowl, beat eggs, milk and green pepper sauce.
Add milk mixture to dry ingredients to combine.
Stir in green onions. Lightly butter a baking sheet.
On lightly floured surface with lightly floured hands, pat dough to 1/2-inch (1.25 cm) thickness. With a shamrock-shaped cookie cutter or knife, cut dough.
Reuse scraps.
Place scones on prepared cookie sheet.
Bake 12 minutes or until golden.
Remove to cooling rack.

Serve warm with Irish stew.

Makes 12 scones.

adminIrish2 Oct, 2007No Comments

Lucky Charms Bars

3 tablespoons butter or margarine
25 large marshmallows or 3 1/2 cups miniature marshmallows
5 cups Lucky Charms cereal

Grease an 8-inch or 9-inch square pan 9 x 2 inch pan.

Place butter and marshmallows in large microwave bowl.
Microwave uncovered on HIGH for 1 minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred.
Stir in cereal until well coated.
Press mixture into prepared pan; cool.

Cut into about 2-inch square bars.

Makes 16 bars.

adminIrish30 Sep, 2007No Comments

Bailey’s Irish Cream Bundt Cake

1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey’s Irish Cream liqueur
Sifted confectioners’ sugar or Bailey’s Irish Cream
Glaze or Bailey’s Cream Cheese Frosting
Small St.
Patrick’s Day cake decorations (optional)

In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary.
Beat in liqueur.
Spoon into a greased 10-inch Bundt or tube pan.
Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.

Turn Bundt cake upside-down and tube cake, right side up or upside down as desired.
Sift confectioners’ sugar over top of cake or drizzle Bailey’s Irish Cream Glaze over top and down sides of cake.
Or, frost cake with Bailey’s Irish Cream Frosting.
Garnish cake with small St.
Patrick’s Day cake decorations, if desired.

Store in an airtight container at room temperature or in the refrigerator.
May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

Bailey’s Irish Cream Glaze

Yield: enough for 1 (10-inch Bundt cake)

About 1/2 (16 ounce) package confectioners’ sugar, sifted
1 tablespoon butter or margarine, at room temperature
3 to 4 tablespoons Bailey’s Irish Cream liqueur or as desired

In a deep small bowl, beat confectioners’ sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.

Variation: Omit Bailey’s Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.

Bailey’s Cream Cheese Frosting

Yield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake

6 ounces cream cheese or reduced-fat cream cheese, at room temperature
About 2 tablespoon Bailey’s Irish Cream liqueur
Pinch of salt
1 (16 ounce) package confectioners’ sugar, sifted (about 4 1/2 cups)
1 cup coarsely chopped pecans or English walnuts (optional)

In a medium bowl, combine the first four ingredients, beating until smooth.
Gradually add confectioners’ sugar, beating until mixture is smooth and fluffy.
Add additional cream as needed to achieve desired spreading consistency.
Fold in nuts, if desired.

adminIrish28 Sep, 2007No Comments

Corned Beef and Cabbage Soup

Source: Woman’s Day magazine

Serves 8.

2 tablespoons oil
1/2 pound deli-sliced corned beef, cut into strips
8 ounces green cabbage, cored and diced (about 3 cups)
3 medium carrots, chopped to large chunks
1 medium onion, chopped
1 teaspoon caraway seed
1 large baking potato, peeled and cut into 1/2-inch pieces
1 (48 ounce) can chicken broth
2 cups apple juice
1/4 teaspoon black pepper

In pot, heat oil over medium heat.
Add corned beef, stirring occasionally, about 3 minutes.

Add cabbage, carrots, onion and caraway seeds.
Cook stirring occasionally, 8-10 minutes.

Add potato, broth, juice and black pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

adminIrish24 Sep, 2007No Comments

Blarney Stone Cookie Mix in a Jar

1 cup granulated sugar
3/4 cup golden raisins
1 1/2 cups salted peanuts
1 3/4 cups flour mixed with 1 teaspoon baking
soda and 1 teaspoon allspice

Layer ingredients in order given in a 1 quart wide mouth canning jar.
Press each layer firmly in place before adding the next ingredient.
(makes 5 cups of mix)

Attach these instructions to the jar:

Empty jar into large mixing bowl; use you hands to thoroughly mix.
Add 1/2 sticks soft butter, 2 eggs slightly beaten and 1 1/2 teaspoons vanilla extract.
Mix until completely blended - you will need to finish mixing with your hands.
Shape into balls the size of walnuts.
Place 2 inches apart on sprayed cookie sheet.
Bake at 375 degrees F for 9 to 11 minutes, until edges are lightly browned. Cool for 5 minutes on baking sheet and remove cookies to racks to cool completely.

Makes 3 1/2 dozen.

adminIrish18 Sep, 2007No Comments

Blarney Butter

1 leaf spinach
3 sprigs parsley
2 sprigs mint
2 sage leaves
3 ounces unsalted butter
1 pinch salt

Finely chop the spinach and herbs.
Mix the chopped herbs into the butter with a wooden spoon, beating well.
Add the salt, mixing well.

adminIrish1 Sep, 2007No Comments

Best Irish Shortbread Anywhere!

1 pound butter, softened
1 cup granulated sugar
4 cups all-purpose flour

Use a pastry cutter or a fork to mash everything together until crumbly.
Knead by hand until everything forms a shiny ball.
(This takes a LOT of kneading.) Flatten dough into a rectangular pan, or two smaller pans, and poke all over with a fork.
Bake at 325 degrees F for 20 to 30 minutes (depends on whether you like hard or soft cookies).
Cut it into bars, then bake for another 20 to 30 minutes at 275 degrees F.

adminIrish28 Aug, 2007No Comments

Irish Potato Candy

1 small potato
Confectioners’ sugar
Peanut butter

Boil potato until tender.
Peel off skin and mash.
Add confectioners’ sugar until a stiff dough is formed.
Roll out on a sugared board until thin.
Spread with peanut butter to cover the potato dough.
Roll up like a jellyroll.
Chill, then cut into thin slices.

adminIrish26 Aug, 2007No Comments