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Old 02-14-2004, 11:29 AM
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ajrsmom ajrsmom is offline
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chuckle St.Patrick's Day Dinner Recipes

Baked Corned Beef With Mustard Sauce

4-to-5-pound piece corned beef
1 0r 2 cloves garlic, peeled and halved
4 bay leaves
2 tablespoons whole cloves

Sauce:

2 tablespoons butter or margarine
1/3 cup brown sugar, packed
1 tablespoon prepared mustard
1/3 cup ketchup
3 tablespoons cider vinegar

Directions

Buy a packaged half brisket of corned beef weighing 4 to 5 pounds. Place in deep large kettle. Cover with cold water. Add garlic and bay leaves. Cover kettle and bring to a boil. Lower and let simmer 4 to 5 hours or until beef is tender. Let cool in liquid in which it cooked. Drain meat. Place in shallow baking pan. Decorate top thickly with cloves. Start oven at a moderate 350 degrees.

Mix sauce ingredients smoothly together in a small enamel saucepan, adding a little water or liquid from kettle if needed. Heat and stir until blended. Pour over corned beef. Bake 30 minutes or until browned, basting occasionally. Makes 8 to 10 servings.

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Irish Stew

1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes
12 fl. ounces beer, or water
2 14 oz. cans broth
3 cups cubed potatoes
2 cups thinly sliced carrots
1 tablespoon olive oil
1 onion, coarsely chopped
1 teaspoon pepper
1 envelope brown gravy mix
parsley, chopped, for garnish

Directions

In 3-quart pan with cover, heat oil. Add onion and sauté until brown; stirring occasionally. Add lamb and sauté, stirring until browned. Stir in beer or water, and pepper. Cover and simmer for 30 minutes. Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender.Garnish with chopped parsley if desired.


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Twice-Baked Potatoes Irish Style

The smell of corned beef and cabbage is always in the air come Saint Patty's Day. If you're lucky enough to have some corned beef leftover, you can make reuben sandwiches or mix it in with some spuds for Twice-Baked Potatoes Irish Style.

For 6-8 people you'll need:

4 medium baking potatoes
4 tablespoons butter
1/4 cup finely diced onion
1/4 cup finely diced green pepper
2 tablespoons cream
1 tsp worcestershire sauce
salt and pepper to taste
1 tsp minced parsely
2 cups shredded corned beef

Bake the potatoes in the oven. Let cool. Cut into halves and scrape out the potato leaving about 1/4 inch of potato all around the skin for a bowl effect. Mash the potatoes with the cream. Set aside. Melt the butter in a saute pan and cook the onions and green pepper until the onions are translucent. Add these to the potato mixture with the corned beef and the rest of your seasonings. Mix well. Stuff the shells with your potato mixture and bake in a 350 degree oven for 30 minutes.


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Irish Smoked Salmon Salad

The recipe calls for the Irish variety of smoked salmon, but any variety will do.

Ingredients
12 ounces Irish smoked salmon
4 cups Mesclun salad mi (mixed field greens)
6 ounces goat cheese, divided into fourths
1/2 loaf day-old French bread, cubed
1 each: lemon, lime, and orange, peeled and sectioned (reserve juices for dressing)
4 tablespoons reserved citrus juices
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh chives
Salt and pepper to taste

Directions

Toast bread cubes at 350 degrees for croutons. In a small bowl, whisk together the citrus juices and olive oil; season with salt and pepper.

On chilled salad plates, arrange slices of the smoked salmon in a fan pattern. Toss the greens with the dressing until lightly coated, and mound about a cup of the salad in the center of each plate. Place the fruit sections on top.

Arrange goat cheese and croutons around the palte. Serves 4, but the recipe is easily enlarged.


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Irish Soda Bread
Servings: 8

Ingredients
3 1/2 cups Flour
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Bicarbonate of Soda
1 1/4 cup Buttermilk: to 2 1/2 cups *

* You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda.

Directions

Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450 F (if making "soda cake", the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed.

Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture.

Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it's very easy to overdo it.

If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes.

If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes.

***For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking.



Green Beer
Real Irish beer isn't green-it's black. And it doesn't get that way from food coloring. The barley grains have been toasted to give stout its characteristic deep color, chewy texture and bold flavor...

Guinness is a fine example of Irish beer. The beer must be poured a special way to preserve the head and release the aroma. There are even experts who travel around on behalf of Guinness training American bartenders in the ways of this special Irish ale.

Brewed in Ireland since 1759, Guinness is an Irish national treasure. Like many beers, stout ale got its start in monasteries, where monks would consume it when they had to give up bread for Lent. Perhaps it was there that stout picked up its reputation as the beer "you can eat with a fork."

Visit the Guinness Brewery at St. James's Gate!




An Irish Toast

St. Patrick was a gentleman,
who, through strategy and stealth,
drove all the snakes from Ireland,
here's toasting to his health.

But not too many toastings,
lest you lose yourself and then,
forget the good St. Patrick,
and see all those snakes again.




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