Recipes for St. Patrick’s Day

Dublin Sunday Corned Beef and Cabbagehttp://farm1.static.flickr.com/152/425687135_4f0e9a9cfb.jpg

5 lbs. Corned Beef brisket
1 lg. Onion stuck with 6 cloves
6 Carrots, peeled and halved
8 medium Potatoes, washed and quartered
1 tsp Dried Thyme
1 sm. bunch Parsley
1 head of Cabbage (about 2 lbs.), quartered
Horseradish Sauce
1/2 pint Whipping Cream
2 TBSP Mayonnaise
2-4 TBSP prepared Horseradish
Put beef in a large pot and cover with cold water.  Bring to a boil with the lid off the pot.  ADD Theyme, parsley and onion.  Turn to simmer and cook for 3 hours.  Skim fat from top as it rises.  Add cabbage, potatoes, and carrots.  Simmer for 20-30 minutes until Cabbage is cooked.  Remove the meat and cut into pieces.  Place on center of a large platter.  Strain the cabbage and season it heavily with black pepper.  Surround the beef with the cabbage, carrots, and potatoes.  Serve with horseradish sauce.  Horseradish sauce:  Whip cream until it stands in peaks.  Fold in Mayonnaise and horseradish.
Guinness Beef Stew
2 lbs. sirloin steak
2 tbsp dripping
2 onions (large)
2 cloves of garlic
1 cup plain flour
1 cup beef stock
1 cup Guinness
3 carrots
2 bay leaves
1 tsp dried thyme (or fresh)
6 prunes
2 tbsp chopped parsley
1.  Chop onions, crush garlic and slice carrots.  Cut meat into small chunks.  Cut prunes in half and remove the stone.
2.  Fry onions in dripping.  When golden brown, add crushed garlic.  Cook for 1 minute.
3.  Remove onion and garlic from the frying pan and put aside.  Add meat to remainder of the dripping in pan and fry until meat is brown on all sides.  Reduce heat and add flour.
4.  Coat the meat with the flour and add stock slowly to form a thick sauce ( no lumps if it can be helped!)
5.  Add Guinness and simmer.
6.  Add onions, garlic, carrots, herbs and season with salt and pepper.
7.  Stir all ingredients.  Simmer for 1-2 hours.  Don’t cover, this creates too thick of a sauce.  Stir occasionally so meat doesn’t stick to the bottom of the pan.
8.  Add the prunes a half an hour before the end.  Add parsley before serving.  This dish can be prepared the day before and reheated gently before serving.
Irish Pound Cake
half pound of butter
half pound of sugar
9 oz. flour
4 large eggs
half a lemmon rind grated
quarter tsp of baking powder
half pound sultananas
half pound currants
2 oz. cherries
2 oz. almonds chopped
2 tbsp Irish Whiskey
1.  Put egg and sugar in a bowl, mix until soft and creamy.
2.  Add lemon rind and mix well.
3.  Add eggs one at a time, mix well to thicken mixture.
4.  Sift flour and baking powder into mixture, fold in lightly.
5.  Add in fruit and almonds, mix well into mixture.
6.  Turn into greased cake tin, decorate top with some almonds.
7.  Bake for 2 1/2 hours in a moderate oven, until top is golden and cake is shrinking from the sides.
8.  Remove from oven and coat with whiskey.
9.  Leave to cool for 10 minutes, turn out on wire rack, leave to cool fully.
Irish Coffee Ice Cream
2 eggs
2 cups skim milk
1 cup brown sugar
2 tsp vanilla extract
4 tbsp instant coffee powser
1/2 cup Irish wiskey or brandy
2 cups whipped cream
Combine eggs, sugar, milk, and coffee.  Cook and stir over medium low heat until sugar dissolves and mixture is slightly thickened.  Remove from heat, stir in whiskey.  Cool to room temperature.  Stir in vanilla and whipped cream.  Pour into canister.  Freeze according to ice cream maker directions.

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