~~ A traditional Irish toast ~~

St. Patrick was a gentleman
who through strategy and stealth
drove all the snakes from Ireland
heres a toasting to his health
But not too many toastings
lest you loose yourself
and then forget the good St. Patrick did
and see all those snakes again.

Irish Coffee

1 shot Irish Whiskey
1 tbsp Sugar
6 oz . coffee
Whipped Cream for garnish

Pre-warm a stemmed glass. Add the whiskey.
Add the sugar and stir in the coffee.
Float the whipped cream on top.
Drink the coffee through the cream.
Do not stir after adding the cream.

The Blarney Stone Sour

1 1/2 oz. Irish Whiskey
Splash each of Orange Juice & Sour Mix
Blend over ice
Garnish with a flag

Hot Irish

Stud a wedge of lemon with four cloves
Put in glass with a measure of Irish whiskey,
a spoon ofsugar and a pinch of cinnamon
Add boiling water and stir.

Irish Rover

1/2 jigger of Irish whiskey and 1/2 jigger of Campari,
1 jigger of orange juice and a dash of
grenadine. Serve with ice.

St. Partick's Day Party Punch

2/5 Irish whiskey
2 cups fresh lemon juice
1 cup Irish Mist 2 quarts club soda or 2 fifths champagne
Garnish with fruit or mint leaves

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Clover Chip Cookies

1-1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
2 tbsp (30 mL) milk
1 tbsp (15 mL) vanilla
1 egg
1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) salt
3/4 tsp (3.75 mL) baking soda
1-1/2 cups (375 mL) green candy-coated chocolate pieces

1. Pre-heat oven to 375°F (190°C). Place sheets of foil on
countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large
bowl. Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture
at low speed just until blended. Stir in candy-coated pieces.
4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches (7 cm)
apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10
minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
DO NOT OVERBAKE. Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.

Makes: About 3 Dozen Cookies

Leprechaun Oatmeal Cookies

Cookies:
3/4 cup (175 mL) Golden Crisco Shortening
1-1/4 cups (300 mL) firmly-packed light brown sugar
1 egg
1/3 cup (75 mL) milk
1-1/2 tsp (7 mL) vanilla
3 cups (750 mL) quick oats, uncooked
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) golden raisins
1 cup (250 mL) coarsely chopped walnuts

Frosting:
1/4 cup (60 mL) Crisco Shortening
2 cups (500 mL) icing sugar
3 tbsp (45 mL) milk
1/2 tsp (2 mL) vanilla
1-1/2 cups (375 mL) sweetened flaked coconut
Green food colour

1. Pre-heat oven to 375°F (190°C). Grease baking sheets with
shortening. Place sheets of foil on countertop for cooling cookies.
2. For cookies, combine shortening, brown sugar, egg, milk and
vanilla in large bowl. Beat at medium speed of electric mixer until
well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Mix into
creamed mixture at low speed just until blended. Stir in raisins and
nuts.
4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5 cm)
apart onto prepared baking sheet.
5. Bake one baking sheet at a time at 375°F (190°C) for 10 to 12
minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2
minutes on baking sheet. Remove cookies to foil to cool
completely.
6. For frosting, combine shortening, icing sugar, milk and vanilla in
medium bowl. Beat at low speed of electric mixer until well
blended. Scrape bowl. Beat at high speed for 2 minutes, or until
smooth and creamy.
7. Mix a few drops food colour with 1/2 teaspoon (2 mL) water.
Place coconut in medium bowl. Add liquid and toss until colour is
evenly distributed. Add additional drops food colour if darker
shade preferred. Top cookies with frosting. Sprinkle with tinted
coconut.

Makes: About 2-1/2 dozen cookies

Shamrock Sugar Cookies

1-1/4 cups (300 mL) granulated sugar
1 cup (250 mL) Golden Crisco Shortening
2 eggs
1/4 cup (60 mL) corn syrup or regular pancake syrup
1 tbsp (15 mL) vanilla
3 cups (750 mL) all-purpose flour (plus 4 tbsp/60 ml, divided)
3/4 tsp (3 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt

Icing:
1 cup (250 mL) icing sugar
3 to 5 tbsp (45-75 mL) water
Green food colour

1. For cookies, combine sugar and shortening in large bowl. Beat
at medium speed of electric mixer until well blended. Add eggs,
syrup and vanilla. Beat until well blended and fluffy.
2. Combine 3 cups (750 mL) flour, baking powder, baking soda
and salt. Add gradually to creamed mixture at low speed. Mix until
well blended.
3. Divide dough into quarters. Wrap each quarter in plastic wrap.
Refrigerate several hours or overnight.
4. Pre heat oven to 375°F (190°C). Place sheets of foil on
countertop for cooling cookies.
5. Spread 1 tablespoon (15 mL) flour on large sheet of waxed
paper. Place one quarter of dough on floured paper. Flatten
slightly with hands. Turn dough over and cover with another large
sheet of waxed paper. Roll dough to 1/4-inch (6 mm) thickness.
Remove top layer of waxed paper. Cut out with shamrock cookie
cutter or hand-cut forms. Transfer to ungreased baking sheet with
large pancake turner. Place 2 inches (5 cm) apart. Roll and cut out
remaining dough.
6. Bake one baking sheet at a time at 375°F (190°C) for 5 to 9
minutes, depending on the size of your cookies. (Bake smaller,
thinner cookies closer to 5 minutes; larger cookies closer to 9
minutes.) DO NOT OVERBAKE. Cool 2 minutes on baking
sheet. Remove cookies to foil to cool completely.
7. For icing, combine icing sugar and 3 tablespoons (45 mL)
water. Mix to blend well. Add additional water, a little at a time, if
icing is too stiff. Add additional icing sugar if mixture is too thin.
Divide mixture into two small bowls. Add green food colour, a
few drops at a time, to achieve desired shade. Spread icing in thin
layer on cooled cookies. Place remainder of green and white
icings in pastry bags fitted with small round writing tips.
Alternatively, place in small resealable plastic bags. Snip very small
hole off one corner of each bag. Pipe designs onto iced cookies.

Makes: 3 to 4 dozen cookies (depending on size)

St. Pat's Pinwheel

1-1/4 cups (300 mL) granulated sugar
1 cup (250 mL) Golden Crisco Shortening
2 eggs
1/4 cup (60 mL) corn syrup or regular pancake syrup
1 tbsp (15 mL) vanilla
3 cups (750 mL) all-purpose flour (plus 4 tablespoons/60 ml,
divided)
3/4 tsp (3 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) peppermint extract
Green food colour

1. Combine sugar and shortening in large bowl. Beat at medium
speed of electric mixer until well blended. Add eggs, syrup and
vanilla. Beat until well blended and fluffy.
2. Combine flour, baking powder, baking soda and salt. Add
gradually to creamed mixture at low speed. Mix until well blended.
Divide dough in half.
3. Place one half in medium bowl. Add peppermint extract and
food colour, a few drops at a time, until desired shade of green is
reached. Wrap both dough halves with plastic wrap. Refrigerate
several hours or overnight.
4. Spread 1 tablespoon (15 mL) of flour on large sheet of waxed
paper. Place one half of dough on floured paper. Flatten slightly
with hands. Turn dough over and cover with another large sheet of
waxed paper. Roll dough into 14 x 9-inch (35 x 23 cm) rectangle.
Set aside. Repeat procedure with other dough half.
5. Remove the top sheet of waxed paper from both of rolled-out
doughs. Invert plain dough onto green dough, lining up edges
carefully. Roll layers together lightly. Remove waxed paper from
plain dough. Trim to form rectangle with clean edges. Starting with
long side, roll dough in a jelly-roll fashion, using bottom sheet of
waxed paper as guide. Wrap in waxed paper and transfer to
freezer. Chill until firm, at least 30 minutes. (Dough should be very
firm, and may be sliced when frozen.)
6. Pre-heat oven to 375°F (190°C). Place sheets of foil on
countertop for cooling cookies.
7. Remove dough from freezer. Remove wrapping. Cut into
1/4-inch (6 mm) thick slices. Place slices 2 inches (5 cm) apart on
ungreased baking sheet.
8. Bake one baking sheet at a time at 375°F (190°C) for 7 to 9
minutes, or until cookies are just very lightly browned. DO NOT
OVERBAKE. Cool on baking sheet two minutes. Remove to foil
to cool completely.

Makes: About 3 dozen cookies

Shamrock Shakes

          In a blender container place 1 scoop vanilla ie cream, 1 cup milk
           and 2 drops green food coloring. If desired, add 1/4 teaspoon of
            peppermint or vanilla flavoring. Blend until smooth, then pour
                 into clear plastic cups. Makes 2 to 3 small servings.
 

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Main and Side Dishes

Corned Beef from Scratch

BEEF FOR CORNING
2 lb Coarse salt
1/2 c  Sugar
4 ea Bay leaves
1 ts Saltpeter
1 ea Thyme, fresh sprig
1 oz Pickling spice, tied in cheesecloth
5 lb Beef brisket

INGREDIENTS FOR COOKING
3 lg Onions, one spiked with cloves, the others sliced
or quartered
1 ts Black peppercorns
1 lb Carrots, medium chopped
2 md White turnips, chopped
5 ea Cloves
1 lb Leeks, chopped
1 ea Celery stalk, chopped

Corning your beef:
  Put salt, sugar, and saltpeter into a large saucepan
with pickling spices
  tied in cheesecloth.  Add bay leaves, thyme and 4
1/2 qts water.  Heat
  gently until sugar and salt have dissolved.  Bring
to a boil, then pour
  into bowl and cool.
  Add the meat to the bowl, making sure that salt solution
covers it.  Cover
  with clean dish-towel and leave to soak in cold place
2 weeks. Turn the
  meat occasionally.

  To Cook:
  Remove the meat from the brine and wash under cold
water.  put into a
  large saucepan with the clove spiked onion.  Add the
celery and
  peppercorns to the pan.  Cover with cold water and
bring to a boil slowly.
  Skim, reduce heat, cover and simmer for 2 1/2 hours.
  Add vegetables to the pan, bring back to a boil, reduce
heat and simmer
  for 30 minutes.  Strain the liquid and use as a sauce
over the meat and
  vegetables.

Potato Farls

1 1/4 lb Potatoes (3 or 4)
      1 c  Flour, all purpose
      4 t  Vegetable oil
      2 T  Butter, melted
    1/2 t  Salt

  Peel and halve potatoes; put in large saucepan with enough water to
  cover. Bring to boil; simmer, covered, 20 to 30 minutes, until
  fork-tender. Drain well; return to saucepan over low heat.  Add
  butter; mash potatoes well. Stir in flour and salt.  Gather mixture
  into a ball; turn onto lightly floured surface.  Knead lightly until
  smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm)
  circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat
  with remaining dough. In large nonstick skillet, heat half the oil
  over medium-high heat. Cook dough quarters in batches, 2 minutes on
  each side or until golden brown, adding more oil as necessary. Serve
  warm.

Serves 8

Pride of Erin Soup

1 green cabbage (about 1 lb.)
2 tbsp. butter
3 tbsp. chopped onion
1/4 cup chopped raw potato
1/2 tbsp. ground mace
2 tbsp. all-purpose flour
2 1/2 cups milk
2 1/2 chicken boullion
salt and pepper
1 cup heavy cream, whipped
2 tsp. fresh parsley, chopped
2 tbsp. grated parmesan cheese

Quarter the cabbage, cutting away and discarding the core.
Cover with boiling water and let stand for five minutes.
Drain and pat dry and
 shred. Set aside. In a hezvy pan over
low heat, mealt the butter and simmer the chopped onion
until tender without browning. Add the cabbage and potato
and stir over low heat. Add mace. Stir in the flour to coat
all ingredients, but do not brown. Add the liquids, bring to
a boil, and simmer for 20 minutes or until vegetables are
tender. Dump in the blender and blend until almost smooth,
but still a little lumpy/ Reheat and add the salt and pepper
to taste. If it seems to thick, add a bit of hot milk. Serve
with a scoop of whipped cream and a sprinkling of parsley
and cheese on top.
 

Irish Stew

2 lbs. boneless pork
1/2 lb. streaky bacon
3 lbs. potatoes (8-9 medium-sized)
10-12 small onions
salt and pepper
2 cups cold water

Cut the meat into neat pieces and trim away as much fat as
possible. Cut the rind from the bacon and cut into 1"
pieces. Pare the potatoes and slice the onions. Place a
alayer of meat in a heavy stewpan. Add a layer of bacon,
onion and potatoes. Srpinkle with seasoning. Repeat layers,
finishing with potatoes. Add the water and let it come
slowly to a boil. Remove any scum that forms. Cover closely
and simmer gently for about 2 1/2 hours. The potatoes should
be cooked to a pulp.

Haggerty

3 medium potatoes
1 large onion
2 tbsp. bacon fat
1/2 cup grated cheddar cheese
salt and pepper

Wash and peel the potatoes and cut in
to paper thin slices.
Pat dry with a towel. Cut the onion into paper thin slices.
Heat half of the bacon fat in a heavy frying pan and fill
the pan with alternate layers of potatoes, onions, and
cheese, finishing with potatoes. Sprinkle each layer with
salt and pepper. Dot the final layer with remaining bacon
fat. Cook over moderate heat until potatoes are almost
tender. Turn the Haggerty carefully onto a plate and then
carefully slide it back into the pan and continue cooking
until done. To serve, cut into wedges and serve with a
dollop of sour cream.

Scallop Pie

 8   Large scallops*
    300 ml Milk
      2   Salt and pepper
      2 T  Butter
      1 T  Flour
    1/2 lb Mushrooms, sliced
      4 T  Med.sweet white wine
      1 lb Fresh mashed potatoes

  * Or 4 scallops and an equal amount of any white fish.  Or more
  scallops, if you like.
  .
  Clean the scallops and cut in half, then simmer in the milk for 15
  minutes.  Strain, reserving the liquid.  Heat 1 tablespoon of the butter
  and stir in the flour, cook for about a minute, stirring, then add the
  milk gradually, stirring all the time to avoid lumps.  Season with salt
  and pepper, add the sliced mushrooms and simmer for about 10 minutes
  longer;  then add the sherry or wine and finally the scallops.  When hot,
  transfer to an ovenproof dish and cover with mashed potatoes, making sure
  they cover the fish right to the edges.  Dot with the remaining butter and
  bake in a moderate oven, 350F, for 20-30 minutes, or until the top is
  turning brown.

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