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FROM THE JUNE 2001 NEWSLETTER
Traditional Roast Leg of Lamb
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1 clove garlic
1 oz butter(soft)
1 leg of lamb (4 - 5 lbs)
10 to 12 stalks of parsley
1 carrot 1 onion
1 tbsp of water
Crush the garlic and mix with butter. Put parsley, carrot onion and water in a roasting tin and put leg of lamb on top.
Roast at 350F, reducing heat towards the end of cooking time. Allow 20 minutes to the poound and 20 minutes over, basting
every now ang again. The idea of the carrot and onion is to add flavor to the gravy. Serves about 8.
 FROM THE MARCH 2001 NEWSLETTER
Irish Soda Bread
3 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
9 tablespoons butter
1 tablespoon caraway seed
1/2 cup golden raisins
1/3 cup dried currants
1 cup buttermilk for dough
1 1/2 tablespoons buttermilk for brushing
In a large bowl, combine flour, sugar, soda and salt. Cut in butter with a pastry blender or rub with fingers until fine
crumbs form. Mix in caraway, raisins and currants; add
buttermilk for dough. Stir until evenly moistened.
Gather dough into a ball and knead about 16 turns on a lightly floured board. Pat into a smooth ball, then into a falt
1 inch thick round.
Place on a greased 12 by 15 inch baking sheet.
Slash an X about 1/4 inch deep completely across each round; brush with remaining buttermilk.
Bake in a 375F oven until deep golden, 30 to 35 minutes. Serve warm or cool. Cut into wedges.
From the January 2001 Newsletter
TRADITIONAL BROWN BREAD
INGREDIENTS
4 cups whole wheat flour
2 cups white flour
1 tsp baking soda
sift and blend
1 tsp white vinigar
1 egg
1 liter buttermilk
mix together
DIRECTIONS
Add wet ingredients to dry ingredients while
mixing until the dough just holds
together (not too wet)
Turn out onto floured board. Shape into round loaf.
(don't knead too much)
Bake at 350 f oven for about 40 minutes or until a
knife inserted comes out clean.
Wrap in Irish linen tea towel and let cool
(until just warm enough to melt butter)
Slather with said butter and big whacks of cheese
FROM FEB 2003 NEWSLETTER
Irish Clear Lamb Stew
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 SEPTEMBER 2003 NEWSLETTER
Protein Pancakes
2 eggs 1/2 C low fat ricotta cheese
1/4 C vanilla flavored Whey protien powder
1/2 tsp baking powder 1/8 tsp salt
Spray a heavy skillet with non stick cooking spray and place it over medium heat.
Mix together eggs (or egg substitute) with ricotta until smooth.Whisk in the dry ingredients until combined.
Drop batter bu the tablespoonful and wait until the tops bubble. Flip over to finish cooking.
Serve topped with butter and no-sugar syrup or with fresh fruit and splenda sweetner.
FROM THE DECEMBER 2003 NEWSLETTER
SWEET POTATO & BANANA WITH HONEY & CRUNCHY PECAN STREUSEL
10 medium sweet potatoes, scrubbed
4 bananas, unpeeled 2 sticks of butter, room temperature
1/3 cup honey 3/4 cup brown sugar 1 1/2 cups pecans, smashed 1/2 cup flour Sea
salt 1/2 cup of orange juice
DIRECTIONS
Pierce the sweet potatoes with a fork all over. Place the potatoes on a roasting pan and in the oven
for 40 minutes, or until soft. After 30 minutes, toss the bananas into the pan and continue to cook for 10 to 15 minutes,
or until browned. Remove from oven and let cool.
Scoop the sweet potato from the skins into a large mixing bowl. Add the peeled bananas, 1 stick of butter, and the honey.
Season with sea salt and whip with a wooden spoon until well combined and fluffy. Transfer to an oven-proof serving bowl.
Meanwhile, in a separate mixing bowl, combine the remaining butter, brown sugar, flour and pecans to form crumbs. Sprinkle
the streusel over the sweet potatoes and return to the oven. Cook for 25 minutes or until the crumbs are golden. Serve.
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