Mincemeat
2 pounds ground round or lean beef
1 medium onion, diced
Salt and pepper, to taste
1 teaspoon Kitchen BouquetÂ
8 medium potatoes, cooked and mashed
Combine meat, onion and seasonings in saucepan.
Add enough water
to cover well.
Boil over medium heat until water cooks well into
meat.
Add Kitchen Bouquet.
Place meat mixture in casserole and scoop
mashed potatoes over top.
Place in broiler for 10 minutes or until
potatoes turn golden-tipped.
Potato-Chive Pancakes
2 pounds Idaho potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 teaspoons butter or margarine
1/2 cup sour cream
Place potatoes in large saucepan; cover with cold water.
Cover
and bring to a boil over high heat.
Reduce heat; simmer uncovered
until potatoes are tender, 15 to 20 minutes.
Drain potatoes, then return to saucepan.
Turn heat under
saucepan to medium-low.
Cook potatoes until dry, about 2 minutes,
stirring occasionally.
Add milk.
Using a potato masher, mash potato mixture until
fairly smooth.
Remove from heat; stir in chives, salt and pepper.
Transfer to a medium bowl, cover and refrigerate until cold.
Potatoes will thicken as they cool.
Form potato mixture into 12 patties about 3 1/2 inches in
diameter and 1/2 inch thick.
Melt 1 teaspoon butter in a large
nonstick skillet over medium heat until hot and sizzling.
Add three
or four patties to skillet.
Cook until golden brown, about 2
minutes per side.
Keep warm in a 200 degrees F oven while cooking
remaining patties in remaining butter.
Serve warm with sour cream.
Makes 4 servings.
Rabbit Stewed in Stout
Serve this with parsleyed potatoes or egg noodles.
Drink stout
or red wine with the meal.
4 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (3 to 3 1/2 pound) rabbit, cut up
8 ounces fresh mushrooms, cut into halves
1 (16 ounce) jar whole onions, drained
1/2 teaspoon dried thyme leaves
1 bay leaf
1 (12 ounce) bottle Irish stout or dark beer
2 tablespoons cold water
1 tablespoon cornstarch
Minced parsley
Fry bacon in Dutch oven until crisp.
Remove bacon and reserve.
Reserve fat in Dutch oven.
Mix flour, salt, pepper and paprika.
Coat rabbit pieces with
flour mixture.
Heat bacon fat until hot.
Cook rabbit over medium
heat until brown on all sides, about 15 minutes.
Add mushrooms, onions, thyme and bay leaf.
Pour stout over
rabbit and vegetables.
Crumble reserved bacon over mixture.
Heat to
boiling; reduce heat.
Cover and simmer until thickest pieces of
rabbit are done, about 1 hour.
Remove rabbit and vegetables to warm platter; keep warm.
Remove
bay leaf.
Heat stout mixture to boiling.
Mix water and cornstarch;
stir into stout mixture.
Boil and stir 1 minute.
Pour sauce over rabbit and vegetables.
Sprinkle with
parsley.
Yields 6 servings.
Saint Clement’s Cake
1/2 cup self-rising flour
4 tablespoons butter or margarine
4 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Curd
Sift flour into a bowl.
Melt butter in a small pan.
Set aside to
cool.
Whisk eggs and sugar until very pale and creamy.
Fold in
flour and melted butter.
Pour into an 8-inch greased cake pan.
Bake
at 350 degrees F for 30 minutes.
Turn out on a rack.
Cool.
Cut cake into three layers.
Sandwich
with Lemon Curd.
Pour Icing over cake so that top and sides are
coated (do not spread).
Leave to set.
Decorate top of cake with
strips of orange and lemon candy slices.
Lemon Curd
1/2 pound butter or margarine
1/2 pound granulated sugar
4 eggs, slightly beaten
Juice of 2 or 3 lemons
Melt sugar and butter in a double boiler.
When warm, stir in
eggs and lemon juice.
Continue to stir until mixture thickens.
Remove from heat and store in a dry jar in the refrigerator.
Icing
1 1/4 cups confectioners’ sugar
Juice of 1/2 lemon
Slices of orange and lemon
Crystallized candies
Sift confectioners’ sugar.
Mix with lemon juice and a little
water to make icing stiff enough to coat back of spoon.
Cornish Picnic Pasties
Pastry for 2-crust pie
1 1/2 cups peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4 pound ground beef
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons margarine
1 egg, beaten
Prepare pastry.
Form dough into 6 balls; cover and
refrigerate.
In a mixing bowl, combine ground beef, potatoes, turnip, carrot,
parsley, onion, salt and pepper.
Mix well.
Preheat oven to 425
degrees F.
To make pasties, roll each ball of dough into an 8-inch circle.
Spread 1/6 of the filling on half of each circle.
Dot filling with
margarine.
Moisten edge of each circle.
Fold over.
Fold edge of
bottom crust over top.
Seal with fingers.
Make 2 slits in top of each pasty.
Brush top of each with beaten
egg.
Bake on ungreased cookie sheet for 30 minutes.
Cool on wire
racks.
Wrap each in foil for transportation to picnic or work.
Can be
prepared the night before and refrigerated.
Next day, wrap in foil
and head for picnic.
For serving you may want to cut pasties in
half and have some mustard sauce handy.
Shamrock Salad
Happy St.
Patrick’s Day!!!
First Layer
1 small box lime gelatin
1 small can undrained crushed pineapple
Dissolve gelatin in one cup hot water, then cool.
Add pineapple.
Pour mixture into large mold and chill until set.
Second Layer
1 small box lemon gelatin
6 ounces cream cheese
10 marshmallows
2 cups whipping cream
Dissolve gelatin in one cup hot water.
Mix one package cream
cheese with one cup whipping cream.
Pour mixture on top of set lime
gelatin.
Chill until set.
Mix remaining cream cheese with one cup whipped cream and the
marshmallows cut into small pieces.
Turn out mold on lettuce green
and top with this mixture.
Whip 1/2 cup cream and add drained maraschino cherries and
drained pineapple slices, arranged to form an attractive circle on
top.
Irish Christmas Cookies
1 cup butter, softened
1 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, chopped
1/4 cup almonds, blanched and chopped
Heat oven to 375 degrees F.
Grease two cookie sheets.
Set
aside.
In a small mixing bowl, cream together the butter and the sugar.
Beat in the eggs until well blended.
Add the flour and the Irish
whiskey, and beat the dough until smooth.
Add the fruit and nuts,
and mix well.
Drop cookie dough from a tablespoon onto the prepared
cookie sheets.
Bake each sheet of cookies for 8 to 10 minutes.
Remove the
cookies from the baking sheets with a spatula while still warm.
Place on wire rack to partially cool.
Store the cookies in an airtight container with a slice of white
bread to maintain their soft, fruity texture.
Braised Lamb
2 tablespoons vegetable oil
4 shoulder lamb chops, about 3/4 inch thick
2 cups beef bouillon
2 tablespoons prepared horseradish
1/4 cup flour
1/4 teaspoon pepper
Heat oil in skillet; cook lamb until browned on both sides.
Remove from pan.
Reserve drippings.
Add bouillon, horseradish,
flour and pepper to drippings; blend.
Cook over medium heat,
stirring constantly, until thickened.
Return lamb to sauce in
skillet.
Cover; simmer 40 minutes or until meat is tender.
Irish Potato Candy
1 small potato
Confectioners’ sugar
Peanut butter
Boil potato until tender.
Peel off skin and mash.
Add
confectioners’ sugar until a stiff dough is formed.
Roll out on a
sugared board until thin.
Spread with peanut butter to cover the
potato dough.
Roll up like a jellyroll.
Chill, then cut into thin
slices.
Irish Seafood Pie
Pastry
1 pound scallops
8 ounces mushrooms, sliced
1/2 cup chopped leek or scallions
1/2 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1 1/2 cups half-and-half
Dry white wine
1 egg yolk
1 tablespoon water
Prepare Pastry; wrap in plastic wrap.
If scallops are large, cut into 1-inch pieces.
Cook and stir
mushrooms and leek in 2 tablespoons of the butter in 10-inch
skillet over medium heat until mushrooms are light brown and liquid
is evaporated, about 5 minutes.
Remove from skillet.
Heat 2 tablespoons of the butter in skillet
until hot.
Cook and stir scallops over medium heat until white, 4
to 5 minutes.
Remove with slotted spoon.
Drain liquid from skillet,
reserving 2 tablespoons.
Heat remaining 1/4 cup butter in skillet over low heat until
melted.
Stir in flour, salt, mustard and pepper.
Cook over low
heat, stirring constantly, until smooth and bubbly.
Remove from
heat; stir in half and half.
Add enough wine to reserved scallop
liquid to measure 1/3 cup; stir into half and half mixture.
Heat to
boiling, stirring constantly; boil and stir 1 minute.
Stir in
mushroom mixture and scallops.
Pour into ungreased shallow 1
1/2-quart casserole.
Preheat oven to 425 degrees F.
Unwrap pastry and place on well-floured board.
Roll dough 1 inch
larger than top of casserole, using floured stockinet-covered
rolling pin.
Cut out designs with 1-inch cookie cutter.
Place
pastry over top of casserole; turn edges under and flute.
Mix egg
yolk and water; brush over pastry.
Bake until golden brown, about
25 minutes.
Serve with lemon wedges if desired.
Yields 4
servings.
Pastry
1/3 cup plus 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
Cut shortening into flour and salt until particles are size of
small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with
fork until all flour is moistened and pastry almost cleans sides of
bowl.
Gather pastry into a ball; shape into flattened round.