FROM FEBRUARY 2003 NEWSLETTER
Irish Clear Lamb Stew
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2 1/2 lb Lamb: "neck chops"
4 ea Medium-sized onions
4 ea Medium-sized carrots
1 pinch Salt and pepper
1 T Lamb fat
1 T Butter
2 1/2 c Stock or water
1 T Chopped parsley
1 T Chopped chives


Don't let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.

From the December 2002 Newsletter
Irish Coffee-Eggnog Punch


*2 quarts Refrigerated eggnog
*1/3 cup Brown sugar, firmly packed
*3 tb Instant coffee granules
*1/2 ts Cinnamon
*1/2 ts Nutmeg
*1 cup Irish whiskey
*1 quart Coffee ice cream
*Sweetened whipped cream
*Freshly grated nutmeg


Combine eggnog, brown sugar, instant coffee and spices in a large mixing bowl; beat at low speed with an electric mixer until sugar dissolves. Chill 15 minutes; stir until
coffee granules dissolve and stir in whiskey. Cover and chill at least 1 hour. Pour into punch bowl or individual cups, leaving enough room for ice cream. Spoon in ice cream. Garnish each serving as desired with whipped cream and nutmeg.

FROM OUR OCTOBER 2002 NEWSLETTER
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

FROM OUR APRIL 2002 NEWSLETTER
Trimlestown Roast Sirloin

3 lb Sirloin roast
10 fl oz Red wine
2 fl oz Whiskey
2 oz Flour, Salt & Pepper
1 oz Butter


Preheat oven to 350
Wipe meat, season and place in a roasting pan. Place pan in oven and cook for one hour. Add the whiskey and wine to the pan. Cook for a further hour, basting once more. Remove the roast from the pan, place on a serving dish and keep warm. Pour off excess fat from the meat juices, adding water to bring to about 15 oz. Beat the butter into the flour to form a smooth paste. Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil. Simmer gently for 2-3 minutes to cook flour. Correct the seasoning. If the sauce is too thick, add a little more water. Serve separately in a gravy boat. Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich.

FROM THE DEC 2001 NEWSLETTER
Home Made Irish Cream

3 eggs
1 (14 ounce) can sweetened condensed milk
3 tablespoons chocolate-flavored syrup
2 1/2 tablespoons instant coffee granules
16 fluid ounces non-dairy creamer
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/4 cups brandy

Directions
1 In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
2 Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.
3 Strain the Irish Cream through a cheesecloth, then serve.

FROM THE JANUARY 2003 NEWSLETTER
Steak & Guiness Pie
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pie pastry for double 10-12 in. pie
1 2-lb Round steak
1 TBSP Flour
1 TBSP Brown sugar
1 TBSP Raisins
5 small-med onions
1 bottle Guinness stout
8 Slices bacon
3 TBSP shortening
Chopped parsley


For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the shortening with the bacon, chopped small. Place the
meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins and brown sugar, pour in the Guinness, cover tightly and
simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too
thick. Meanwhile, line a deep pie dish with half the pie crust: bake it: then add the
Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and
bake until finished, probably about 10 more minutes.

FROM OUR NOVEMBER 2002 NEWSLETTER
BAKED PARSNIPS

Ingredients:
* 2 1/2 pounds parsnips, peeled and sliced
* 3 tablespoon chicken stock (see Note)
* salt and pepper, to taste
* Pinch nutmeg
* 1/4 cup (1/2 stick) butter




In a saucepan, cook parsnips in gently boiling water until slightly tender, about 15 minutes. Drain. In an ovenproof casserole dish, combine parsnips and stock and sprinkle with salt, pepper, and nutmeg. Dot with butter and bake in a preheated 350*F oven until browned and tender,
30 to 35 minutes.

FROM THE MARCH 2002 NEWSLETTER
Festive Irish Cream Cheesecake


1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, melted
1 ea Env. Unflavored Gelatin
1/2 c Cold Water
1 c Sugar
3 ea Large Eggs, Separated
16 oz Cream Cheese, Softened
2 T Cocoa
2 T Bourbon
1 c Whipping Cream, Whipped


Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.

SCONES
3 1/3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon granulated sugar 1/4 cup cold butter, cut into small pieces 3/4 cup raisins 2 eggs, beaten 2 cups buttermilk 1/4 cup cream Preheat the oven to 400. Lightly grease a baking sheet. In a large bowl, stir together the dry ingredients. Using a pastry cutter or your fingers, work in the butter until it resembles coarse crumbs. Add the raisins. Gradually stir in the eggs and buttermilk until the dough is soft, but manageable.
Turn the dough onto a lightly floured surface and roll it out to a 1-inch-thick circle. With a 2-inch biscuit cutter, cut the scones into rounds. Brush the tops with cream. Bake for 15 to 20 minutes, or until golden brown. Makes about 18.


LEMON CURD
3/4 cup lemon juice 1 tablespoon finely grated lemon rind 3/4 cup sugar 3 large eggs 1/2 cup (1 stick) unsalted butter, cut into small pieces
In a large saucepan over medium-low heat, combine the lemon juice, lemon rind, sugar, and eggs. Add the butter and cook, stirring constantly, for 6 to 8 minutes, or until the curd is thick enough to coat the back of a spoon. Do not let mixture boil. Pour the curd into a small bowl or jar, cover, and chill. (Can be kept refrigerated for 1 week.) Makes about 1 3/4 cups

FROM THE JANUARY 2002 NEWSLETTER
Irish Sausage


INGREDIENTS
1 1/2 lb Lean pork
8 oz Pork fat, without gristle
1/2 ts Ground allspice
1 t Salt Fresh-ground pepper
Pinch dried sage or marjoram
1 oz White breadcrumbs (optional)


DIRECTIONS
Ground ginger, mace, nutmeg Cloves, cayenne pepper
Mince the meat and fat twice, then mix very well and season.
(Fry a teaspoon or so each time to check the flavor until you getit the way you like it.)
Add the herbs and breadcrumbs and any spices used.
Fill skins as usual.

FROM OCT 2001 NEWSLETTER
Colcannon (Traditional Halloween Recipe)

INGREDIENTS
2 lb Potatoes ,
1 Large Cabbage ,
1 Large Onion ,
4 oz butter (or Margarine)
Pepper & Salt ,
Half a pint of milk approximately


INSTRUCTIONS
1. Peel the Potatoes cut them in half if they are large 2. Chop Onions and Cabbage
3. Place the Potatoes in a suitable saucepan, add a small touch of salt and pepper
4. Place the Onion on top of the layer of potatoes, add a small touch of salt and pepper
5. Place the Cabbage on top of the layer of onions ,
6. Add just enough water to cover the ingredients
7. Bring to a boil 8. Reduce heat and simmer for 15-20 minutes (until the vegables are soft)
9. Mash Ingredients adding enough milk and butter to make the ingredients soft and fluffy.
Add additional salt and pepper to taste