MAGIC LEPRECHAUN PIE This is a recipe that the children can easily help with! Mix milk with pistachio pudding mix according to directions. Add Cool Whip and mix well. Let the children spoon the mixture into individual graham cracker crusts for little pies they will love. Refrigerate about 30 minutes

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           Irish Soda Bread 4 cups flour (unsifted)
1 tsp. baking soda
2 tablespoons sugar
1 tsp. salt
1 cup seedless raisins
1 cup buttermilk
4 tablespoons butter

Mix flour, soda, sugar and salt in large mixing bowl. Stir in raisins. Make a well in the mixture and pour in buttermilk. Stir until well blended. Knead dough 8 to 10 times on floured wax paper. Roll dough into a ball.

Use 1 1/2 tablespoons of butter to grease cookie sheet. Place dough ball on cookie sheet and pat into thick circle. Use floured knife to make an X on top of loaf (keeps loaf from cracking). Spread remaining butter on tops and sides of bread.

Bake loaf in preheated 375 degree oven for about 40 minutes. Check periodically to see if top of loaf is golden brown. Serve with butter and green mint jelly! St. Paddys Day Recipes Known for their buoyant jigs and heavenly feasts, the Irish certainly understand the importance of entertaining. In honor of the day when everyone is Irish, welcome your family and friends to a traditional St. Patrick's spread, with flavors they won't forget.

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                     Rustic Corned Beef & Potato Bake

12 ounces reserved corned beef brisket, coarsely chopped*

3 teaspoons butter, divided

1/2 cup chopped onion

2 teaspoons chopped fresh thyme

2 tablespoons reserved horseradish-butter mixture*

2 cups reserved potato halves*

1 cup shredded Swiss cheese

1/4 cup shredded Parmesan cheese

Heat oven to 375 F. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add onion and thyme; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in corned beef and horseradish-butter mixture. Meanwhile coat bottom and sides of 9-inch glass pie plate with remaining 1 teaspoon butter; set aside. Cut each potato half into 4 wedges. Arrange potato wedges in single layer over bottom and up sides of pie plate. combine cheeses in small bowl. Sprinkle 1/2 of cheese mixture over potatoes on bottom of pie plate. Top with corned beef mixture and remaining cheese mixture. Press firmly with spatula to compact layers; cover with aluminum foil. Bake in 375 F oven 25 to 30 minutes or until heated through. Uncover; continue baking 3 to 5 minutes or until cheese is melted and edges begin to brown. Let stand 5 minutes. Cut into wedges. Makes 4 servings.

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                            Reuben Sandwiches

12 ounces thinly sliced cooked corned beef or deli corned beef

2 tablespoons butter, softened

8 slices rye or pumpernickel bread

8 slices Swiss cheese

1 1/2 cups sauerkraut, well drained

1/4 cup Thousand Island dressing

Lightly spread butter on one side of each bread slice. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top sandwich with bread slice, butter side up. Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired. Makes 4 sandwiches.

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Dijon-Glazed Corned Beef With Savory Cabbage & Red Potatoes

1 boneless corned beef brisket with seasoning packet (3 1/2 to 4 pounds)

6 cloves garlic, peeled

2 teaspoons whole black peppercorns

2 cups water

6 tablespoons butter

1 cup thinly sliced green onions, including white and green parts

1/2 cup prepared horseradish

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)

1 1/2 pounds small red-skinned potatoes, cut in half

Glaze

2 tablespoons orange marmalade

2 teaspoons Dijon-style mustard

Position oven racks in upper and lower thirds of oven. Heat oven to 350 F. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350 F oven 3 to 3 1/2 hours or until brisket is fork-tender. Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well. Cover and refrigerate 2 tablespoons for Rustic Corned Beef & Potato Bake. Place cabbage wedges on half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350 F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown. combine glaze ingredients in small bowl. Remove cooked brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown. Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage. Makes 4 servings.

Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1 1/4 teaspoons pickling spice.

The secret is simple: cook it long and slow, tightly covered.

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  Here are some hints for  making tenderest  best corned beef . Hope it Helps the Cooks

--Corned beef brisket needs to gently simmer. High temperatures can toughen the meat. The steam created during simmering ensures fork-tender, moist and flavorful beef.

--Do not boil. Boiling does not speed up the cooking process; it only toughens the beef.

--No peeking! Be patient--it cooks unattended. Just check the meat at the end of the suggested cooking time.

--It's not necessary to turn a brisket during cooking. Each time the cover is lifted, steam escapes and the tenderizing process is interrupted.

--To determine doneness, insert a utility fork into the brisket; the beef is fork-tender when fork inserts without resistance and releases easily.

--Carve brisket across the grain into thin slices for the most tender eating experience.

      Corned Beef really isnt an Irish staple  , Too expensive for average folks... So for saker of interst  hers a bit of true Irish staples  for all to enjoy                                                          

 Here's an idea of what makes Irish food authentically "Irish," beyond corned beef:

• Dairy products: Fed on the countryside's plentiful natural grass, Ireland's dairy cows produce some of the world's most luscious milk, cream, buttermilk, butter and farmhouse cheeses. The cream alone is 40 percent butterfat.

• Vegetables: Besides potatoes and cabbage, Irish cooks favor leeks, carrots, watercress, onions, parsnips, turnips, cauliflower, nettles, beets, zucchini, spinach, mushrooms, and garlic.

• Fruits: Apples, pears, and especially berries (of many varieties) thrive in the cool, short growing season. Rhubarb is technically a vegetable, but is cooked as a fruit.

• Fish, Shellfish and Seafood: Wild salmon, fresh and smoked, is a delicacy; rivers yield trout; haddock, cod, and whiting are battered up for fish and chips; shellfish appears as *$!!#! ...es, mussels, oysters, scallops, and periwinkles, along with crab and lobster.

• Beef: Rainy weather makes grass grow, and keeps the cattle well fed, producing excellent beef and dairy products. Roast beef, stews, shepherd's pie (made with beef), and prime steaks are full-fledged feasts.

• Lamb: Salty coastal grasses and heather produce some of the tastiest lamb, which appears roasted, stewed, and braised, often flavored with stout or whiskey.

• Pork: Sausages are freshly made, and bacon teams with cabbage and potatoes in many dishes. Black pudding is a favorite dish, made from pork blood. Hams are common.

• Poultry: Farm-raised chickens find their ways into ovens, fry pans, and pots, but game is also common, in the form of duck, goose, and quail, and turkey is a holiday tradition.

• Grains: Hearty wheat, oats, and rye are consumed as breads, porridges, cakes and desserts.

Ireland has never been big on the use of spices, but with such wholesome ingredients of prime quality, their national dishes shine in their simplicity and pure flavors. Try the recipes below for yourself, and see what makes the Irish say, "Bain taitneamh as do bhéile!" —May your appetite be good!

 

Yummy!  Thanks for sharing Holly! 

The soda bread sounds awesome!  I might have to try that.

"I will praise you, O Lord, among the nations; I will sing of you among the peoples.  For great is your love, reaching to the heavens; your faithfulness reaches to the skies.  Be exalted, O God, above the heavens; let your glory be over all the earth." -Psalm 57:9-11. 

 

glitter-graphics.com ...

                    Hargadon's Irish Stew  Bon Appetite

• 2 pounds boneless lamb shoulder, cut into 1-inch pieces
• 2 cups barley
• 4 large carrots, peeled and thickly sliced
• 4 stalks celery, thickly sliced
• 3 onions, sliced
• 2 parsnips, peeled and sliced
• 5 potatoes, peeled and thickly sliced
• Salt and freshly ground pepper to taste
• Minced fresh flat-leaf parsley for garnish

• 3 cups coarse whole-wheat flour, such as Odlums or Howard's brand
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup sugar
• 1 tablespoon salt
• 2 large eggs
• 1-1/4 cups buttermilk

  Irish Cream Chocolate Cheesecake

• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup butter
• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups white sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons all-purpose flour
• 3 eggs
• 1/2 cup sour cream
• 1/4 cup Irish cream liqueur

DIRECTIONS

OK  No Cheesecake or  high fat dezzerts here today... Made the Lamb Stew and Brown Irish Soda bread and Green Jello  as Eli sick thought I could at least get the jello in him... Stew Very tasty , Very healthy and VERY RIB Sticking thick w Barley  Bread also hearty  cant eat more than one helping  which is good ... Simple  food  nice new lower fat St pats meal  tho I did miss corned and cabbage  ... lol   Sammi liked stew not bread her dh liked bread not stew KK refused dinner(par cause I cooked it not her) Grump will reveiw late   after work.. Id give it 4 stars   ..

I could definetly make the Irish Cream Chocolate Cheesecake.  I'm the cheesecake maker in the house.  Always looking for something new.  Thanks for the recipes.