Cheddar Bay's St. Patrick's Day Recipes 2009

SHAMROCK SCONES

3-1/2 c. all-purpose flour
2 T, baking powder
1 tsp. salt
3/4 c. butter or margarine
4 eggs
1/2 c. milk
2 T. green pepper sauce
1/3 c. minced green onions

Preheat oven to 425°. 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 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

FAERIE BUTTER

4 egg yolks
2 c. sugar
2 T. orange-flower water
2 sticks butter, softened

Beat together egg yolks and sugar; blend in the orange-flower water and butter. Force it through a cookie press to form decorative shapes, and serve on a plate at supper. Serves: 6

IRISH OMLET

6 Small eggs*
1 large cooked potatoes, mashed
Squeezed lemon juice
1 T. Chopped chives or scallions
Salt and peppers
1 T. Butter

*Or four large ones. -- Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

BUBBLE AND SQUEAK

1-1/2 lbs. potatoes
2 c. cabbage, shredded
3 T. butter or bacon fat
1 medium onion, finely chopped
Salt and freshly milled pepper to taste

Boil potatoes in large amount of salted water until soft. When cooked, peel and mash in large bowl until completely smooth.

In a large pot, boil cabbage for 10 minutes. Drain and set aside

Heat butter or bacon fat over medium-low heat and sauté onion just until softened, about 5 minutes. Stir in drained cabbage and cook for 3 minutes. Add potatoes, folding to mix well. Season with salt and pepper to taste. Stand back and listen to pan bubble and squeak. Enjoy the music.

With the back of a large spoon or a spatula, flatten the mixture until it forms a pancake. Cook until underside is brown. Turn and cook on other side until brown, about 5 minutes. Serves: 4

POTATO SOUP

2 lbs. potatoes
2 oz butter
2 medium onions
1 c. light cream
6 rashers of streaky bacon, crisply fried
3 pints/6 c. of half milk and half water or stock
Salt and pepper

Melt the butter in a saucepan, add the sliced peeled onions and cook gently. Do not brown. Add the peeled and sliced potatoes, season to taste and add the milk and water or stock. Cover and cook gently for about one hour.

Put into a liquidizer and blend till smooth. Add cream and gently reheat, but do not boil. Serve with freshly chopped parsley on top, or chives or crisply fried bacon.

COLCANNON

4lbs. potatoes
1lb. cooked curly kale or savoy cabbage
1 oz butter
1/2 pint milk
6 chopped scallions (spring onions)

Peel and boil potatoes. Drain them and mash till smooth. Add scallions to milk and bring to boil. Add potato and beat well until fluffy. Beat in finely chopped kale and butter. Reheat if necessary. Serve with butter.

POTATO CAKES

2 c. of freshly mashed potatoes
l/2 T. melted butter
l/4 T. flour Salt

Mash the potatoes well, add in the butter and then work in the flour. Salt to taste.

Roll out on a floured surface and cut into 3 inch circles. Fry on a hot pan till golden, about 3 minutes on each side.

Eat as part of a fried meal, with egg and bacon, or nice for tea with just the butter, or also with strawberry jam! You can also make them with a little chopped onion in the mixture.

IRISH ROAST PORK WITH POTATO STUFFING

2 lbs. pork tenderloin, or 6 to 8 boneless lean pork chops
2 T. butter
2 T. hard cider (apple wine) or water
Salt and pepper

Stuffing:

4-1/2 c. potatoes, coarsely mashed
1/4 c. butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper

Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350°.


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