Irish Stew

1 lb. lamb stew meat or beef
1 lb. small red potatoes (unpeeled)
3 large carrots
2 3/4 c. beef broth
1/4 c. tomato paste
3 cloves garlic, minced or crushed through a press
1 bay leaf
1/4 tsp. pepper
1 c. frozen pearl onions
2 Tbsp. cornstarch

If lamb or beef is in large chunks, cut into bite size pieces. Quarter the potatoes. Cut the carrots into 2-inch sections. In large saucepan, combine 2 1/2 cups of the broth, the tomato paste, garlic, bay leaf and pepper. Add the pearl onions; bring the mixture to a boil over medium-high heat. Add lamb or beef, potatoes and carrots; return to a boil. Reduce the heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.

In a small bowl, combine remaining 1/4 cup broth with the cornstarch. Increase heat under the stew to medium-high; return to a boil. Stir in the cornstarch mixture and peas; cook, stirring constantly, until the stew thickens, about 1 minute. Remove the bay leaf and serve.
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Irish Potato Soup

1/2 c. margarine
1/2 c. chopped onion
5 medium potatoes, chopped
1 1/2 c. water
1 tsp. salt
2 c. hot milk
1/2 c. cold milk
1 egg yolk, beaten
pinch of cayenne pepper
2 Tbsp. chopped parsley

Saute onions in butter and add potatoes, water and salt. Cook until potatoes are tender. Either mash or put in blender with the hot milk. Slowly blend into mixture the cold milk and beaten yolk. Add pepper and parsley. Do not boil. Serve with sharp Cheddar cheese, grated.
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St. Patrick's Day Brownies

1 brownie mix (without nuts)
2 c. confectioners sugar
1/2 c. butter
1 Tbsp. water
1/2 tsp. mint extract
3 gtts. green food coloring
6 Tbsp. butter
1 c. chocolate chips

Bake brownie mix as directed in 13 x 9-inch pan. Beat confectioners sugar, 1/2 cup butter, water, mint extract and green food coloring until smooth. Spread this over cooled brownies in pan. Mix 6 tablespoons butter with chocolate chips. Melt in microwave. Stir frequently until smooth. Pour evenly over frosting layer on brownies. Let cool overnight for best cutting results.
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Chocolate Potato Cake for St. Patrick's Day

4 sq. chocolate
1 c. mashed Irish potatoes
4 eggs
1 c. butter
2 c. sugar
1/2 c. milk
2 1/2 c. flour
4 tsp. baking powder
1 tsp. vanilla
1 c. chopped nut meats

Beat butter and sugar together until creamy, then add mashed potatoes, melted chocolate, egg yolks (beaten), milk, flour, baking powder, vanilla, nuts and whites of eggs, beaten stiffly. Mix carefully and bake in a moderate oven (350°)
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St. Patrick's Day Cake

2 pkg. pistachio pudding mix
1 pkg. white cake mix
1/2 c. water
1/2 c. milk
1/2 c. vegetable oil
5 eggs

Mix together and bake in greased and floured angel food pan at 350° for 60 minutes.

Frosting:
1 pkg. pistachio instant pudding mix
1 pkg. Dream Whip
1 1/2 c. milk

Beat at least 5 minutes. Spread on cooled cake.
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St. Patrick's Day Dessert

3 oz. lime jello
2 tsp. creme de menthe
1 c. hot water
1 c. whipping cream or Cool Whip
1 can sweetened condensed milk
4 c. mini marshmallows
8 oz. drained crushed pineapple

Prepare graham cracker crust and chill. Dissolve lime jello, creme de menthe and hot water. Add remaining ingredients. Chill.
Makes 4-6 Servings
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St. Patrick's Day Pie

1 Pet-Ritz regular or deep dish pie crust, baked according to pkg. directions for empty crust
1 box (about 3 oz.) instant pistachio pudding mix
1 c. Pet evaporated milk
1 (8 oz.) container frozen whipped topping, thawed and divided (12 oz. for deep dish)

In medium bowl, whisk together pudding mix and evaporated milk. Stir in 1 cup whipped topping. Pour into baked pie crust.

Top with remaining whipped topping. Refrigerate at least 1 hour before serving. Makes 6 to 8 servings.
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Irish Bread

3 c. flour
1 c. sugar
3 tsp. baking powder
1 1/2 c. milk
1 1/2 Tbsp. white vinegar
1 tsp. salt
4 Tbsp. oil
2 eggs
raisins
caraway seed

Preheat oven to 350°. Beat all ingredients on medium speed for 3 minutes. Pour into a greased loaf pan. Bake 45 to 60 minutes. Cool; cover with foil until ready to serve.
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St. Patrick's Day Irish Oatmeal Bread

3 c. sifted flour
1-1/4 c. rolled oats
1-1/2 Tbsp. baking powder
1 tsp. salt
1 egg
1/4 c. honey
1-1/2 c. milk

Preheat oven to 350°. Grease 9 x 5-inch loaf pan. In large bowl, mix flour, oats, baking powder and salt. In medium bowl, beat egg, honey and milk with rotary beater. Pour egg mixture into oat mixture, stirring just until moistened. Spread batter in pan. Bake 1 hour and 15 minutes, until crusty and cake tester comes out clean. Turn loaf out on wire rack. Brush top with melted butter.

This is especially good cut into thick slices and toasted.
Makes 1 loaf
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Irish Soda Muffins

3-3/4 c. all-purpose flour
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
1/4 c. sugar
1/8 tsp. cinnamon
4 Tbsp. butter or oleo
1 c. raisins
1 egg
1-3/4 c. buttermilk

Dry half a pound of good brown sugar, pound it, mix it with two pounds of flour and sift it. Add 2 spoonfuls of yeast and as much new milk as will make it like bread. When well risen, knead in half a pound of butter, make it in cakes the size of half
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St. Patrick's Day Salad

1 pkg. lime gelatin
1 c. white sweet cherries
1 c. red sweet cherries
1 to 2 c. cottage cheese

Prepare gelatin as directed on box. Arrange pitted cherries in mold and pour 1/2 of gelatin on top. Chill until firm and add remaining gelatin. Serve on lettuce leaves with dressing and cottage cheese.
Makes 4 servings
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