Ireland: Our Main Irish Recipe Collection

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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Trimlestown Roast Sirloin (Irish)
Categories: Meats, Irish
  Servings:  4
 
      3 lb Sirloin roast
      2 fl Whiskey
     10 fl Red wine
      1 oz Butter
      2 oz Flour
           Salt and pepper
 
  Preheat oven to 180C/350F. 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.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apple Mash (Irish)
Categories: Vegetables, Fruits, Irish
  Servings:  4
 
      1 lb Cooking apples
      2 lb Potatoes
      1 T  Sugar
      2 oz Butter
 
  Peel potatoes.  Cook in salted, boiling water.  Meanwhile peel, core, and
  slice apples.  Place in a pot with a tablespoon of water, and the sugar.
  Cook until soft.  When the potatoes are cooked, drain and mash thoroughly.
   Beat in the apples and butter.  This mash goes particularly well with
  bacon, or fried herring.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Baked Parsnips Irish Style
Categories: Irish, Vegetables
  Servings:  8
 
  2 1/2 lb Parsnips
      2 oz Butter or bacon fat
      3 T  Stock
           Salt and pepper
           Pinch nutmeg
 
  Peel parsnips, quarter, and remove any woody core.  Parboil for 15
  minutes.  Place in an ovenproof dish.  Add stock and sprinkle with salt,
  pepper and nutmeg.  Dot with butter and bake for 30 minutes on a low shelf
  in a moderate oven.  (Generally parsnips are baked in the same oven as the
  main meat dish, whose cooking temperature governs that of the parsnips.)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Braised Celery (Irish)
Categories: Irish, Vegetables
  Servings:  4
 
      1    Head celery
      1    Medium onion
      1 t  Chopped parsley
      2    Slices bacon
     10 fl Stock
           Salt/pepper to taste
      1 oz Butter
 
  Clean celery, cut into one-inch pieces and place in a casserole dish.
  Finely chop bacon and onion and sprinkle over celery along with chopped
  parsley.  Pour on stock.  Dot with knobs of butter.  Cover dish and bake
  in a moderate oven for 30-45 minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Oatcakes (Irish)
Categories: Irish, Breads
  Servings:  8
 
      6 oz Oatmeal (preferably fine)
      2 oz Flour
      1 t  Salt
     10 fl Warm water
 
  Mix flour and salt together.  Slowly add warm water. Roll out on a floured
  board to 1/4 inch thick.  Cut into triangles.  Cook on a pan or griddle
  until golden on both sides.  Dry out in a cool oven (150 C / 300 F) until
  crisp.  -- These cakes are eaten buttered, with a glass of milk, for
  supper, but are also good with oily fish such as herring or mackerel.
  (They are also terrific with wine and cheese.)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apple Fritters (Irish)
Categories: Irish, Desserts
  Servings:  4
 
      5 oz Flour
      5 fl Water
    1/4 t  Salt
      2    Eggs (separated)
      1 T  Melted butter
      2    Large cooking apples
      4 oz Sugar
           Lemon juice
           Oil for deep frying
 
  Make batter at least an hour before required, using following method.
  Sift together flour and salt.  Make a well in the center.  Add the cooled
  melted butter and some of the water and egg yolks.  Work in the flour and
  beat until smooth.  Add remaining water.  Leave to stand.  Just before
  using, beat the egg whites until stiff but not dry.  Fold into batter mix.
   Peel, core and slice apples (slices about 1/4-1/2 inch thick).  Dip into
  batter and deep fry in very hot oil (175-180C) until golden.  Drain and
  serve dredged with sugar and sprinkled with lemon juice.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Parsnip And Apple Soup (Irish)
Categories: Soups, Vegetables, Fruits, Irish
  Servings:  6
 
      1 T  Butter
      1 lb Parsnips, thinly sliced
      1 lb Apples, peeled/cored/sliced
      1    Med. onion, chopped
      2 t  Curry powder
      1 t  Ground cumin
      1 t  Ground coriander
    1/2 t  Cardamom
      1    Large clove garlic, crushed
  1 1/4 l  Beef or chicken stock
    150 ml Cream
           Salt and pepper
           Chopped chives or parsley
 
  Heat the butter, and when foaming, add the parsnips, apples, and onions.
  Soften them but do not let them color.  Add the curry powder, the spices
  and garlic;  cook for about 2 minutes, stirring well.  Pour in the stock
  slowly, stirring until well mixed.  Cover and simmer gently for about half
  an hour, or until the parsnips are quite soft.  Taste for seasoning.  Sive
  or liquidize, and if it seems too thick, dilute with a little stock or
  water.  Add the cream and reheat, but do not let it boil.  Serve garnished
  with chopped chives or parsley.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Fresh Pea Soup (Irish)
Categories: Soups, Vegetables, Irish
  Servings:  6
 
    350 g  Peas, freshly shelled
      2 T  Butter
      1    Medium-sized onion, chopped
      1    Head iceberg lettuce/chopped
      1    Sprig mint, chopped
      1    Sprig parsley, chopped
      3    Strips bacon, chopped
  1 1/2 l  Ham stock
           Salt and pepper
           Sugar
           Chopped parsley
 
  After shelling the peas, save the pods, wash them and put them to boil in
  the ham stock while preparing the soup.  Heat the butter in a large
  saucepan and soften the onion in it, then add the lettuce, mint and
  parsley.  De-rind and chop the bacon.  Fry it for about 2 minutes, turning
  it from time to time;  add to the saucepan with the peas, salt, pepper and
  a small amount of sugar.  Strain the stock and add.  Bring to the boil,
  stirring, then simmer for about half an hour until the peas are quite
  soft.  Sive or liquidize, taste for seasonings and add a little milk or
  cream if needed (but not too much, for the fresh flavor must be
  preserved).  Garnish with chopped parsley or mint.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Sorrel Soup (Irish)
Categories: Soups, Vegetables, Irish
  Servings:  8
 
      1 lb Sorrel
      3 oz Butter
           Large onion, chopped
      2 T  Flour (heaped)
  2 1/2 l  Stock
      2 T  Breadcrumbs
           Salt and pepper
      2    Egg yolks
    150 ml Cream
 
  Wash the sorrel well and chop it up.  Heat the butter in a saucepan and
  just soften the sorrel and onion in it.  Shake the flour over the
  vegetables and mix well.  Let it cook for about 1 minute.  Meanwhile bring
  the stock to the boil, then add to the pan.  Add the breadcrumbs, season
  to taste, and bring to the boil, then simmer for about 1 hour covered.
  (It can be liquidized at this point, but needn't be.)  Beat the egg yolks
  with the cream and add a little of the hot soup to the mixture, stirring
  well;  then add gradually to the soup pot, stirring well, over the heat,
  but being careful not to let it boil.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Potted Chicken (Irish)
Categories: Poultry, Relishes, Irish, Meats, Appetizers
  Servings:  8
 
      1    Large chicken (about 4 lb)*
      2 T  Butter
      1    Shallot or small onion
      1 pn Ground cloves
      1 pn Ground allspice
    300 ml Chicken stock
     12 x  Slices bacon
           Salt and pepper
      8 oz Clarified butter
 
  * Or two small ones. -- Boil the chicken(s) lightly. Remove the meat from
  the chicken, then bone and skin it. Mince until fairly fine. Season with
  salt, the pepper, and spices, and the finely chopped onion or shallot,
  then stir in stock and run through blender or food processor. 
  .
  Butter well a deep casserole or dish and stretch the bacon slices with a
  knife, then line the dish with them, reserving some for the top. Pour in 
  the meat mixture and level off. Dot the top with butter. Lay the rest of 
  the bacon on top. Cover with foil and a lid. Stand the casserole in a 
  container of hot water reaching halfway up the side of the casserole. Bake 
  at 180C/350F for about 1 1/2 - 2 hours. When ready, run a knife around the 
  edges and leave to get cold. When cold, press down with a spoon, pour the 
  clarified butter over the top, and keep in a cold place until needed. 
  Serves 8-10. 
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Irish Omelet
Categories: Irish, Cheese/eggs
  Servings:  2
 
      6    Small eggs*
      1    Lg. cooked potatoes, mashed
           Squeeze lemon juice
      1 T  Chopped chives or scallions
           Salt and peppers
      1 T  Butter
 
  * Or four large ones. -- Separate the eggs and beat the yolks: add to the
  mashed potato, mixing thoroughly, then add the lemon juice, chives, and
  salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites
  until stiff and stir them into the potato mixture. Cook the mixture until
  golden, then run under the broiler to finish and puff it up. Serve at
  once.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Oatmeal Bacon Pancakes (Irish)
Categories: Breakfast, Irish, Low-cal
  Servings:  8
 
      4 oz Flour
      1 oz Fine oatmeal
      1 c  Buttermilk or milk
      1    Egg (beaten)
      8    Strips bacon
 
  Sift the dry ingredients, then add the egg and enough milk or buttermilk
  to make a batter like thick cream.  Fry the bacon rashers and drain, then
  make a large pancake, pouring the batter over the entire bottom of teh
  pan.  Cook on one side, toss over, spread with a little mustard if liked,
  then add the bacon and fold over.  Make the rest of the batter into
  pancakes the same way.  Makes 4 very large pancakes or 8 small ones.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Cod Cobbler (Irish)
Categories: Fish, Irish
  Servings:  4
 
  1 1/2 lb Skinless filets of cod
      2 oz Butter
      2 oz Flour
    1/2 l  Milk
  3 1/2 oz Grated cheese
      2 oz Grated cheese (for scones)
      2 oz Butter (for scones)
      1 t  Baking powder (for scones)
      1 pn Salt (for scones)
           Egg (for scones)
 
  Place cod filets in the bottom of a round oven dish.  Make a cheese sauce
  with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese:
   pour over fish.  Then make scone dough -- rub 2 oz butter into 8 of flour
  with 1 t baking powder, and pinch of salt.  Add 2 oz grated cheese,
  preferably mature Cheddar or a mixture of that and Parmesan.   Drop 1 egg
  yolk into the mixture and add enough milk to make a workable dough.  Roll
  out to a thickness of 1/2 inch and cut into small rounds with a scone
  cutter.  -- Dispose these rounds on top of the sauce, so that they just
  about cover the surface;  glaze them with a little milk, sprinkle some
  more grated cheese over them and bake in a hot oven (450 F) for 25-30
  minutes, until the scones are golden brown.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Mackerel With Rhubarb (Irish)
Categories: Irish, Fish
  Servings:  4
 
      2 lb Mackerel filets
      2 oz Margarine
      1    Lg. onion, chopped
    1/2 lb Rhubarb, chopped
           Pepper and salt
           Toasted breadcrumbs
      1 lb Rhubarb (for the sauce)
      2 T  Sugar (for the sauce)
           Grated lemon rind (for sauce
      2 T  Water (for the sauce)
 
  Melt the margarine (or butter) and cook the onion in it until transparent.
   Add the chopped rhubarb, season with pepper and salt and continue to cook
  gently for 5 minutes.  Then add breadcrumbs and stir the mixture.
  .
  Now lay the mackerel filets out flat, skin side down, and spread the
  stuffing on them.  Roll each up, put them in a greased oven dish and cook
  them in a moderate oven (400F) for 15-20 minutes. 
  .
  While the fish are being cooked, make the rhubarb sauce by placing all the
  ingredients listed in a saucepan and stewing tehm until the rhubarb is
  cooked and quite soft.  This will take 10 minutes or a little longer.
  Then put the cooked rhubarb through a fine sieve or the blender, to make a
  puree of it.  This can be served either hot or cold with the cooked
  mackerel.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Baked Stuffed Herring (Irish)
Categories: Fish, Irish
  Servings:  4
 
      4 T  Breadcrumbs (heaping)
      1 t  Parsley, chopped
           Small egg, beaten
           Juice and rind of lemon
      1 pn Nutmeg
           Salt and pepper
      8 x  Herrings, cleaned
    300 ml Hard cider
           Bayleaf, well crumbled
           Fresh ground pepper
 
  First make the stuffing by mixing the breadcrumbs, parsley, beaten egg,
  lemon juice and peel, and salt and pepper.  Stuff the fish with the
  mixture.  Lay in an ovenproof dish, close together;  add the cider,
  crumbled bayleaf and salt and pepper.  Cover with foil and bake at 350F
  for about 35 minutes.  Serves 4.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Scallop Pie (Irish)
Categories: Fish, Irish, Shellfish
  Servings:  4
 
      8 x  Large scallops*
    300 ml Milk
      2 x  Salt and pepper
      2 T  Butter
      1 T  Flour
    1/2 lb Mushrooms, sliced
      4 T  Med.sweet white wine
      1 lb Fresh mashed potatoes
 
  * Or 4 scallops and an equal amount of any white fish.  Or more
  scallops, if you like.  
  .
  Clean the scallops and cut in half, then simmer in the milk for 15
  minutes.  Strain, reserving the liquid.  Heat 1 tablespoon of the butter
  and stir in the flour, cook for about a minute, stirring, then add the
  milk gradually, stirring all the time to avoid lumps.  Season with salt
  and pepper, add the sliced mushrooms and simmer for about 10 minutes
  longer;  then add the sherry or wine and finally the scallops.  When hot,
  transfer to an ovenproof dish and cover with mashed potatoes, making sure
  they cover the fish right to the edges.  Dot with the remaining butter and
  bake in a moderate oven, 350F, for 20-30 minutes, or until the top is
  turning brown.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Trout Baked In Wine (Irish)
Categories: Fish, Irish
  Servings:  4
 
           Rainbow trout (about 2.5 lb)
      2 c  White wine
           Pinch each of herbs*
 
  *Whichever ones you like -- parsley, thyme, herbes de provence....&

  Garlic. 
  .
  Scale and gut the trout if not cleaned already.  You can filet it, or not:
   it hardly matters.  Cut the trout in half the long way and lay in a
  baking dish.  Barely cover with white wine.  Add herbs, if you like them,
  or garlic.  Bake at 350 F for half an hour.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Irish Pot-roasted Chicken
Categories: Irish, Main dish, Poultry, Meats
  Servings:  4
 
           Chicken, about 4.5 lb
      4 oz Oatmeal
           Medium onion, chopped
      2 T  Butter
      3 T  Stock
           Salt and pepper
      6 oz Bacon
      3 x  Med. onions, sliced
      2 lb Potatoes
           Seasoned flour
      3 T  Dripping or oil
      4 x  Med. carrots, sliced
 
  If there are giblets with the bird, take them out, wash all but the liver
  (reserve that for another use), and cover with water, add salt and pepper,
  bring to the boil and simmer for half an hour. Wipe the bird inside and
  out and remove any lumps of fat from the inside;  sprinkle with salt.  Mix
  together the oatmeal, chopped onion, butter or suet, stock, and seasoning,
  stuff the bird with this mixture and secure well.  Heat the dripping or
  oil and lightly fry the bacon, then chop and put into a casserole.
  Quickly brown the bird in the same fat and put on top of the bacon.
  Soften the onion and briefly saute the carrots, then add to the casserole.
  .
  Strain the giblet stock and make it up to about 1/2 liter.  Heat and pour
  over the chicken.  Cover and cook in a moderate oven (350C) for about an
  hour.
  .
  Meanwhile, cut the potatoes into thick slices and blanch them in boiling
  water, or steam them for about 5 minutes.  Toss them in seasoned flour and
  add them to the casserole, adding a little more of the giblet stock if
  needed.  Cover with buttered wax paper and continue cooking for another
  1/2 hour, taking off the paper for the last few minutes for browning.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Chicken And Leek Pie (Irish)
Categories: Irish, Main dish, Pies, Poultry
  Servings:  4
 
      6 oz Shortcrust pastry
           Chicken, about 4 lb*
      4 x  Slices ham steak
      4 x  Large leeks, cleaned/chopped
           Med. onion
           Salt and pepper
      1 pn Ground mace or nutmeg
    300 ml Chicken stock
    125 ml Double cream
 
  *Jointed, chopped and boned.
  .
  Make the pastry and leave it in a cold place to rest.  Meanwhile prepare
  the pie.  IN a deep 1 - 1 1/2 quart dish, place layers of the chicken,
  the ham, leeks and onion or shallot, adding the mace, nutmeg and
  seasoning, then repeating the layers until the dish is full.  Add the
  stock, then dampen the edges of the dish before rolling out the pastry to
  the required size.  Place the pastry over the pie and press the edges down
  well.  Crimp them with a fork.  Make a small hole in the center.  Roll out
  the scraps of pastry and form a leaf or rosette for the top.  Place this
  very lightly over the small hole.  Brush the pastry with milk, and bake at
  moderate heat, 350F, for 25-30 minutes.  Cover the pastry with damp
  greaseproof paper when partially cooked if the top seems to be getting too
  brown.  Gently heat the cream.  When pie is cooked, remove from oven.
  Carefully lift off the rosette and pour the cream in through the hole.
  Put back the rosette and serve.  (This pie forms a delicious soft jelly
  when cold.)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Dressed Cabbage (Irish)
Categories: Irish, Vegetables
  Servings:  4
 
           Cabbage
      4 T  Butter
      3 T  Bacon stock or water
      1 pn Nutmeg or mace
    1/2 t  Flour
           Pepper
 
  Shred the cabbage.  Melt half the butter in a heavy pot;  then add the
  cabbage and toss until covered with the butter.  Add bacon stock or water,
  cover and cook gently for about 20 minutes.  By this time the liquid
  should be nearly absorbed, and the cabbage cooked.  Add the nutmeg or
  mace, the flour, and stir well;  then add the rest of the butter and toss
  until melted into the cabbage.  Add pepper if needed.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Rutabaga Pudding (Irish)
Categories: Desserts, Irish, Vegetables
  Servings:  4
 
      1 lb Rutabagas
      3 T  Fine breadcrumbs
      3 T  Milk
      2 t  Melted butter
      1 t  Salt
      1 t  Sugar
           Lg. egg, well beaten
 
  Clean, peel and cube the rutabaga, and cook in boiling water until tender,
  then drain.  Mash thoroughly;  then add all the other ingredients.  Put
  into a 2-qt casserole and bake at 350F for 1 hour.  A pinch of cinnamon or
  ginger might be added.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Potato Pie Dessert (Irish)
Categories: Desserts, Irish, Vegetables, Pies
  Servings:  4
 
    1/2 lb Boiled potatoes
    1/4 lb Butter, melted
    3/4 lb Sugar
      3 x  Almonds, pounded
      1 T  Orange extract
      6 x  Eggs*
      4 fl Whiskey
 
  Mash the potatoes until lump-free. Separate the yolks and whites of the
  eggs and beat separately; the yolks until lemon-colored, the whites until 
  stiff. Add the almonds, orange extract, sugar and egg yolks to the 
  potatoes; mix well, then add the glass of whiskey, and when combined, fold 
  in the egg whites. Have ready a greased and floured cake pan with a 
  greased piece of butcher paper/baking parchment in the bottom. (Or 
  alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 
  375F for 40-45 minutes. 
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Potato And Apple Pudding (Irish)
Categories: Irish, Fruits, Vegetables
  Servings:  4
 
      2 T  Butter
      8 oz Self-raising flour
      6 oz Freshly mashed potatoes
      4 T  Milk
      5 x  Med. cooking apples
           Brown or white sugar
      2 x  Whole cloves
           Juice of 1/2 lemon
      3 T  Cider
 
  Mix the butter into the hot mashed potatoes, add a good pinch of salt, and
  the flour, and mix well, then add enough milk to make a soft, slack dough.
   Roll out and line a 1-qt bowl with some of it, reserving enough for the
  lid.  Fill with the apples, peeled and cored and finely sliced, and
  sweeten to taste with sugar.  Add 2 whole cloves, the lemon juice and the
  cider (or water), taking care not to make it too wet.  Dampen the pastry
  edges, lay the lid on and press down.  Cover with foil and secure well.
  Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours.
  Serve cut in wedges with cream or home-made custard.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Kale With Cream (Irish)
Categories: Irish, Vegetables
  Servings:  4
 
  1 3/4 lb Kale
      2 T  Butter
      2 T  Double cream
           Pn nutmeg, salt, pepper
      2 T  Stock
 
  Wash the kale and strip the leaves from the stalks, then plunge into
  briskly boiling salted water and cook until tender, 20-30 minutes.  Drain
  well and chop finely.  In a saucepan combine the butter, cream and pinches
  of nutmeg, salt and pepper;  then add the kale and the stock.  Mix well
  and cook until well heated and the sauce is slightly reduced.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Parsnip Cakes (Irish)
Categories: Irish, Vegetables
  Servings:  4
 
      1 lb Parsnips
      2 T  Flour
      1 pn Mace
      2 T  Melted butter
           Salt and pepper
           Large egg
      8 T  Breadcrumbs (heaping)
           Oil for frying
 
  Peel and slice the parsnips, then boil in salted water until tender.
  Drain and mash them well.  Add flour, mace, melted butter, salt and
  pepper, then form into small flat, round cakes.  Dip into the beaten egg,
  then into the breadcrumbs, and fry in hot oil until brown on both sides.
  
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apple And Barley Pudding (Irish)
Categories: Irish, Fruits
  Servings:  4
 
      4 T  Pearl barley
  1 1/2 lb Eating apples*
      2 oz Sugar
    3/4 T  Double cream
      1 l  Water
 
  * Peeled, cored and sliced.
  .
  Put the barley in the water and bring to the boil.  Add the sliced apples
  and continue cooking gently until the barley and apples are soft.  Press
  through a sieve, or put through the blender, and put back in the saucepan.
   Add the sugar and lemon juice and bring to the boil again.  Remove from
  the heat, allow to cool, and then chill.  Serve cool with the cream
  stirred in.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Honey And Lemon Carrageen Pudding
Categories: Desserts, Irish
  Servings:  4
 
    1/2 c  Dried carrageen
      2 T  Honey
           Lemon juice and grated rind
           Egg white, beaten stiff
    150 ml Heavy cream, whipped
 
  Soak the carrageen in hot water to cover for about 15 minutes (or
  reconstitute according to package instructions), then drain discarding the
  soaking liquid.  Put into 600 ml fresh water with the honey, lemon juice
  and rind.  Bring to a boil and simmer for 25-30 minutes.  Strain and
  discard the carrageen, and let the liquid cool slightly.  Meanwhile,
  combine the beaten egg white and the whipped cream, then gently fold the
  mixture into the carrageen liquid.  Pour into a greased mold and chill.
  .
  (Carrageen [or "carrageenan"] can usually be found in health food stores.)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Burnt Oranges (Irish)
Categories: Desserts, Irish, Fruits
  Servings:  4
 
      4 x  Large oranges
    150 ml Sweet white wine
      1 T  Butter
      8 T  Sugar
    300 ml Fresh-squeezed orange juice
      2 T  Whiskey (warmed)
 
  Carefully peel the oranges thinly.  Then with a sharp knife remove as much
  of the pith and white skin as possible, keeping the oranges intact.  Cut
  the thin peel into fine strips and cover with the wine.  Put the oranges
  into an ovenproof dish.  Put a little butter on top of each one, pressing
  it down gently, then sprinkle each one with a teaspoon of sugar.  Put into
  a 400F oven for 10 minutes or until the sugar caramelizes. 
  .
  Meanwhile mix the orange juice with the sugar in a saucepan and bring to
  the boil.  Lower the heat and let it get syrupy, without stirring.  Add
  the orange peel and wine mixture and bring to the boil again, then cook
  rapidly to reduce and thicken slightly.   -- Take the oranges from the
  oven and if not fully browned, put under a moderate broiler for a few
  minutes.  Pour the warmed whisky over them and set it alight, over heat.
  As the flames die down, add the orange syrup and let it simmer for about 2
  minutes.  Serve at once;  or it can be served cold.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Monkfish With Garlic And Herb Butter (Irish)
Categories: Fish, Irish
  Servings:  4
 
    700 g  Filleted monkfish tails
     85 g  Butter
      2 x  Cloves garlic -- crushed
           Egg (beaten)
           Juice of one lemon
      1 t  Finely chopped herbs
           Seasoned flour
 
  Soften butter and add herbs and garlic.  Chill.  -- Make a slit in each
  monkfish fillet and pack with the chilled herb butter.  Fold up to enclose
  butter.  Toss each piece in seasoned flour, dip in beaten egg and roll in
  breadcrumbs.  Press the crumbs firmly onto the fish.  -- Place the fish in
  a buttered dish.  Dribble a little melted butter or oil, and lemon juice,
  on top. Cook for 30-35 minutes at 375F/190C.  Serve at once.
 
MMMMM

Speckled Trout in Herbed Cream: please click here for the recipe

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Bailey's Irish Cream Mousse Pie
Categories: Pies, Irish, Desserts
  Servings:  4
 
      3    Eggs, separated
    3/4 c  Bailey's Irish Cream
      1 c  Walnut meats, chopped
    1/8 t  Salt
      2 c  Kool-Whip
      2 T  Shaved chocolate*
 
  *Semi-sweet. -- Beat egg yolks until lemon-colored. Add salt and Bailey's.
  Cook in top of double boiler until yolk mixture thickens. cool. Beat egg 
  whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of 
  the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. 
  Scrape into a baked pie shell. Cover with remaining whipped topping. 
  Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 
  hours (no more than 8, though). 
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Bailey's Chocolate Mousse Pie #2
Categories: Irish, Pies, Desserts
  Servings:  4
 
      6 oz Ready Crust (graham/choc)
      1 pk Unflavored gelatine (env)
      1 t  Vanilla
    3/4 c  Milk
    3/4 c  Bailey's Irish Cream
      6 oz Semisweet choc chips
      2 c  Frozen whipped topping
           Choc-dipped strawberries*
 
  *As garnish, if desired.  -- In saucepan, sprinkle unflavored gelatine
  over milk.  Let stand about 1 minute.  Stir over low heat until gelatine
  is dissolved, about 5 minutes.  Add chocolate and continue cooking,
  stirring constantly until chocolate is melted:  stir in vanilla.  Remove
  from heat and stir occasionally, adding Bailey's about five minutes after
  removal from heat.  When mixture forms mounds when dropped from spoon,
  fold in whipped topping.  Turn into crust.  Garnish with more whipped
  topping (or real whipped cream, later, by preference) and strawberries (if
  desired).  Chill at least 4 hours before serving.
  
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Irish Whiskey Cake
Categories: Irish, Desserts, Cakes
  Servings:  8
 
MMMMM-------------------------------CAKE------------------------------------
      8 oz Raisins
           Grated rind of 1 lemon
    150 ml Whiskey
      6 oz Softened butter
      3    Eggs
      6 oz Soft brown sugar
      6 oz Plain flour
      1 pn Salt
      1 pn Ground cloves
      1 t  Baking powder
MMMMM------------------------------ICING-----------------------------------
           Juice of 1 lemon
      8 oz Confectioners' sugar
           Warm water as needed
           Crystallized lemon slices*
 
  *As garnish, if desired.  -- Put the raisins and grated lemon rind into a
  bowl with the whiskey, and leave overnight to soak.  Grease a 7-inch cake
  pan, and line the bottom with parchment;  preheat oven to 350F.  Cream the
  butter and sugar until light and fluffy.  Separate the eggs and sift the
  flour, salt, cloves and baking powder into a bowl.  Beat the yolks into
  the butter and sugar one by one, including a spoonful of flour and beating
  well after each addition.   Gradually add the whiskey and raisin mixture,
  alternating with the remaining flour.  Do not overbeat at this stage.
  Finally, whisk the egg whites until stiff and fold them into the mixture
  with a metal spoon.  Turn into the prepared pan and bake in the preheated
  oven for about 1 1/2 hours, or until well risen and springy to the touch
  ~- or test with a skewer:  when it comes out clean, the cake's ready.
  Turn out and cool on a wire rack.
  .
   Meanwhile, make the icing by mixing the lemon juice with the sieved
  confectioners' sugar and just enough water to make a pouring consistency.
  Put a dinner plate under the cake rack to catch the drips, and pour the
  icing over the cake a tablespoonful at a time, letting it dribble
  naturally down the sides.  Don't worry if a lot of it ends up on the plate
  underneath -- just scoop it up and put it on top again.  When the icing
  has set, it can be decorated with crystallized lemon slices if you like.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Chocolate-orange Guinness Cake
Categories: Irish, Cakes, Desserts
  Servings:  4
 
MMMMM-------------------------------CAKE------------------------------------
      8 oz Butter, room temperature
      8 oz Soft dark brown sugar
     10 oz Self-raising flour
      1 t  Baking powder
      1 pn Salt
      2 T  Cocoa (rounded T's)
           Grated rind of 1 orange
      4    Eggs
    1/2 c  Guinness
MMMMM------------------------------ICING-----------------------------------
      4 oz Butter
      8 oz Confectioners' sugar
           Orange(juice, grated rind)
 
  Preheat oven to 375F.  Grease 2 8-9-inch cake pans.  Cream the butter and
  sugar until light and fluffy.  Sift the flour, baking powder, salt and
  cocoa into a bowl.  Add the orange rind to the creamed butter and beat in
  the eggs, one at a time, including a spoonful of the measured flour
  mixture with each one, and beating well between additions.  Gently mix in
  the Guinness, a tablespoonful at a time, including another spoonful of
  flour with each addition.  If there's any flour left over, fold it in
  gently to mix;  blend thoroughly without over-beating.  Divide the mixture
  between the tins, smooth down, and put the cakes into the center of the
  preheated oven.  Reduce the heat to moderate (350F) and bake for 35-40
  minutes, or until the cakes are springy to the touch and shrinking
  slightly in the pans.  Turn out and cool on a wire rack.
  .
  Meanwhile, make the icing.  Cream the softened butter and icing sugar
  together thoroughly, then blend in the grated orange rind and enough juice
  to make an icing that is soft enough to spread.  When the cakes are cold,
  use half the icing to sandwich them together, and spread the rest on top.
  
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: "Irish Coffee" Cake
Categories: Cakes, Irish, Desserts
  Servings:  4
 
MMMMM-------------------------------CAKE------------------------------------
      4 oz Butter, at room temperature
      4 oz Granulated sugar
      2    Eggs
      4 oz Self-raising flour
      2 T  Coffee essence**
MMMMM------------------------IRISH COFFEE SYRUP-----------------------------
    150 ml Strong black coffee
      4 oz Sugar (for coffee syrup)
      4 T  Irish whiskey
MMMMM------------------------------ICING-----------------------------------
    150 ml Heavy whipping cream
           Confectioners'sugar to taste
      1 T  Whiskey, or to taste
           Chopped nuts*
 
  *Or grated chocolate. **This is a concentrated, liquid coffee easily found
  in Ireland, but probably not in the States. I would dissolve 2 T of a good
  instant coffee (Taster's Choice or something similar) in an equivalent
  amount of water, and use that. -- Grease and flour an 8-inch cake pan
  (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the
  butter and sugar until light and fluffy, then beat in the eggs, adding a 
  little flour and beating well after each addition. Stir in the coffee 
  essence, and mix thoroughly. Turn the mixture into the prepared pan, and 
  bake for 35-40 minutes until springy to the touch. Turn out and cool on a 
  wire rack. . To make the Irish coffee syrup, put the coffee and sugar into 
  a small pan and bring up to the boil, stirring to dissolve the sugar. Then 
  boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry 
  the pan the cake was baked in, and return the cooled cake to it: then pour 
  the hot coffee syrup all over it. Leave in a cool place for several hours, 
  then turn out. Whip the cream until it's thick, sweeten slightly with 
  confectioners' sugar, and add whiskey to taste. Spread the cake with the 
  whipped cream and chill for an hour before sprinkling with chopped nuts or 
  grated chocolate. 
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Donegal Oatmeal Cream
Categories: Irish, Desserts
  Servings:  4
 
     15 fl Milk
    1/2 c  Medium oatmeal*
      1    Large egg (beaten)
           Grated rind,juice 1 orange
      2 t  Sugar (to taste)
    1/2 oz Gelatine
      2 T  Water
      8 oz Heavy cream**
           Fruit sauce of choice***
 
  *"Pinhead" if you can get it. This is the cracked oat groat, not rolled.
  ** Whipped. *** Thin your favorite jam slightly with warm water. -- Soak 
  the oatmeal in the milk for 30 minutes, turn all into a pan and stir until 
  it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the 
  beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatine in 
  the orange juice and water, add to the mixture when it's cooled, and then 
  fold in the cream. Pour the whole mixture into a glass bowl and leave to 
  set. Serve with 3-4 T of chosen fruit sauce on top. 
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: "Irish Coffee" Pudding
Categories: Irish, Desserts
  Servings:  4
 
      6    Eggs
      8 oz Sugar
      1 c  Very strong coffee
  1 1/2 oz Powdered gelatine
    1/3 c  Irish whiskey*
     10 fl Whipping cream
      3 oz Crushed walnuts
 
  *You can also use Irish Mist.  -- Separate the yolks from the whites of
  eggs.  In a bowl, cream with yolks with the sugar.  Heat the coffee until
  hot but not boiling:  add the gelatine and dissolve it in the coffee.  Add
  this mixture to the yolks and sugar.  Beat well and put the bowl over a
  pot of boiling water.  Continue beating until mixture begins to thicken.
  remove from heat, and when the bowl has cooled a little, place it over
  cracked ice and continue stirring.  When the mixture is on the point of
  setting, whip the cream and fold it in.  Add the whiskey or Irish Mist.
  Lastly, fold in the well-beaten egg whites.  Pour into a souffle dish that
  has a double thickness of parchment paper tied around it:  the paper
  should come up 3 inches above the top of the souffle dish.  Oil a jam-jar
  or bottle and press it down into the center of the pudding.  Leave to set.
  Remove the paper collar by easing around the circumference with a knife
  dipped in hot water.  Remove the jar or bottle, and fill the center with:
  1 cup heavy cream, whipped, sweetened with 1 T granulated sugar.  You can
  also decorate the exposed sides of the pudding with crushed walnuts,
  pressed on with the palm of your hand.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apple Amber
Categories: Irish, Desserts
  Servings:  4
 
      1 lb Cooking apples, tart*
      4 oz Sugar (or to taste)
           Juice of 1 lemon
      2    Large eggs, separated
 
  * peeled, cored and thinly sliced.  -- Cook the apple slices in about 2 T
  of water, stirring occasionally until they form a puree.  Add about 3/4 of
  the sugar, the lemon juice, and the egg yolks:  mix well.  Put into an
  ovenproof dish and bake at 350F for 20 minutes.  Meanwhile, whisk the egg
  whites until stiff, folding in the remaining sugar.  Pile the meringue
  evenly on top of the apple mixture, return the dish to the oven, and bake
  for about 10 minutes.  Serve hot or cold.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Steak And Guinness Pie (Irish)
Categories: Irish, Main dish, Meats, Pies
  Servings:  4
 
      1 kg Round steak
      1 T  Flour
      1 t  Brown sugar
      1 T  Raisins (optional)
      5 x  Onions
    300 ml Guinness
      8    Slices bacon
      3 oz Lard
           Chopped parsley
           Recipe of short pastry*
 
  *For double-crust pie in deep pie dish.  -- Cut the steak into bite sized
  cubes, roll in easoned flour, and brown in the lard 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 (if
  wanted) 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 blind:  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.  Variation:  for the brown sugar,
  substitute 3 T honey.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Loin of Lamb with Apple and Ginger Stuffing (Irish)
Categories: Irish, Meats, Main dish
  Servings:  4
 
      3 lb Loin of lamb, boned
      2    Cloves garlic
           Sea salt and pepper
      2 c  Cider (preferably hard)
      2    Cooking apples
           Juice of 1 lemon
      1 t  Sugar
      1 t  Ground ginger
 
  First make the stuffing.  Peel and core the apples, slice thinly and put
  into a saucepan with the lemon juice, sugar and ginger.  Cook over a
  gentle heat until the apples are just soft, then set aside to cool.
  .
  Preheat the oven for 400 F.  Trim the lamb, remove the skin and score the
  fat.  Lay the joint out on a board, fat side down.  Spoon the apple
  mixture along the center.  Roll up and tie with twine.  Peel the garlic
  and cut it into slivers, then pierce the joint all over with the point of
  a sharp knife and slip the slivers of garlic into the pockets formed.
  Season with the salt and pepper, put the joint in a roasting pan and cook
  in the hot oven for 30 minutes, then heat the cider in a small pan and
  pour it over the lamb. Reduce the heat to moderate (350F) and cook for
  another 40 minutes, basting frequently.  When the lamb is cooked, put it
  onto a heated serving dish and keep warm.  Remove any excess fat from the
  pan juices, boil up over a high heat until reduced slightly, and serve
  with the sliced lamb.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Crusty Roast Lamb (Uaineoil faoi chrusta) (Irish)
Categories: Irish, Meats, Main dish
  Servings:  6
 
      1    Shoulder of lamb, 4 lb
      1 c  Fresh breadcrumbs
           Pinch mixed herbs
      2 T  Butter, soft
  1 1/2 lb Potatoes, peeled, sliced
      1    Lg onion, diced
      1    Lg cooking apple*
     10 oz Chicken stock
 
  *Peeled, cored and sliced.
  Wipe the lamb over, and cut criss-cross slits around the top.  Mix
  together the breadcrumbs, herbs, butter, salt and pepper.  Rub the mixture
  onto the top of the meat, pressing down well so that it sticks.  Fill the
  bottom of the roasting pan with the vegetables and apple, mixing them and
  the seasoning well.  Put the joint on top, then pour the stock into the
  pan, but not over the meat.  -- Cover loosely with a piece of foil and
  bake at 400 F for half an hour.  Then lower the heat to 350F, and cook for
  a further 20-25 minutes to the pound.  Take off the foil for the final
  half hour, and check that the vegetables are nearly cooked.  Finish the
  cooking without the foil, to let the top get brown and crusty.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Lamb Shoulder in Pastry (Guilainn chaoireola i dTaosran)
Categories: Irish, Main dish, Meats
  Servings:  6
 
     12 oz Shortcrust or flaky pastry
      3 lb Boned shoulder of lamb
      6 T  Butter
      1 T  Mixed chopped herbs
           Salt and black pepper
           Milk or egg to glaze
 
  Make the pastry and chill for at least 1 hour before using.  See that the
  lamb is fairly free of fat, and securely tied:  put in a roasting pan and
  rub with about a third of the butter.  Put into a very hot oven, 450F for
  20-30 minutes. Take out and allow to cool slightly.  -- Miz the remaining
  butter with the herbs, salt and pepper.  Roll out the pastry to a piece
  large enough to wrap around the joint.  Carefully remove the string from
  the lamb, trying to retain the shape.  Put it in the center of the pastry,
  dampen the edges, and draw the pastry up over the top:  secure well by
  squeezing the pastry ends and edges together.  Turn over so that the fold
  is underneath, and put on a baking sheet.  Prick all over the top lightly
  with a fork, then brush with either the milk or beaten egg.  Put into 400F
  oven and cook for about 1/2 hour, or until the pastry is nicely browned.
  Turn the sheet once during baking to make sure the browning is even.
  Serve, cut into fairly thick slices.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Beef and Stout Casserole
Categories: Irish, Meats
  Servings:  4
 
  1 1/2 lb Beef
      6 oz Lean bacon, cubed
      1 lb Shallots or small onions
      3    Cloves garlic
      1    Bouquet garni
      1 T  Sugar
           Salt and pepper
           Basil and parsley
      1 T  Butter
      2 T  Flour
      1 T  Wine or cider vinegar
      1    Bottle of stout
 
  Saute the beef and bacon in a little oil.  Drain off the excess liquid.
  Remove the meat anmd set aside.  Add the butter to the pan, and melt.
  Stir in the flour to make a roux.  Gradually stir in the stout.  Place the
  meat and the small onions (peeled) in a deep casserole dish, and season
  with the salt, pepper and herbs.  Crush the garlic and add to the
  ingredients.  Sprinkle the sugar on top, and pour in the sauce.  Cover and
  place in the oven.  Cook very gently for up to 3 hours at 300F.  Check
  occasionally.  If the casserole seems to be drying a little, you can add
  more stout.  Remove from the oven and mix in the vinegar.  Serve with lots
  of boiled potatoes to sop up the sauce.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Baked Tripe
Categories: Irish, Meats
  Servings:  4
 
  1 1/2 lb Tripe, cut in thin strips
      2 T  Vinegar
      2 T  Oil
      1    Handful mushrooms, sliced
      1    Large onion
      4 T  Butter
      2 T  Flour
           Tomato puree
           Salt and pepper
      1 c  Breadcrumbs
           Parsley
      2 T  Water
 
  Marinate the tripe in the oil and vinegar for half an hour.  Clean and
  prepare the onions and mushrooms, and saute in the butter for two or three
  minutes.  Remove from the frying pan and set aside.  Stir in the flour and
  mix in the tomato puree (about 2 T) plus the water.  Season with salt and
  pepper.  Grease a fireproof casserole and put in half the tripe.  Cover
  with a layer of the onions and mushrooms and sprinkle on half the
  breadcrumbs.  Repeat this, and finally pour on the tomato sauce.  Top with
  the breadcrumbs.  Bake in the oven for 30 minutes at 350F.  Remove and
  garnish with chopped parsley before serving.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingerbread Loaf
 Categories: Irish, Breads
      Yield: 5 servings
 
      6 oz Flour
      3 oz Rice flour
      2 oz Treacle (by weight)
      2 oz Butter
      2 oz Ground almonds
    1/4 lb Raisins
      2 oz Candied peel
    1/2 ts Ground ginger
      1    Egg
      3 tb Sour milk or sour cream
    1/2 ts Bread soda
 
  Sift flour with soda and ginger, mix with rice flour and rub in the
  butter.  Stir in ground almonds, halved raisins and sliced peel.  Mix
  treacle with milk or sour cream and well-beaten egg, and mix with the
  dry ingredients.  Turn into a well-buttered pan and bake 1 1/4 hours
  in a moderate oven (375F).
  
  (from FULL AND PLENTY, Maura Laverty)
 
MMMMM

 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Seed Luncheon Loaf
 Categories: Irish, Breads
      Yield: 6 servings
 
      1 lb Flour
      4 oz Margarine
      2 oz Butter
      6 oz Sugar
      2 ts Baking powder
      1 ts Caraway seeds
      3 oz Candied peel
      2    Eggs
           A little milk
    1/4 ts Salt
 
  Sift together flour, baking powder and salt.  Rub in margarine and
  butter, add sugar, seeds and thinly sliced peel.  Add beaten eggs
  with enough milk to make a light dough.  Place in a well-greased loaf
  pan and bake 1 1/2 hours in a moderate oven (375F).
  
  (from FULL AND PLENTY, Maura Laverty)
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Scones
 Categories: Irish, Breads
      Yield: 6 servings
 
    3/4 lb Flour
      1 ts Baking powder
    3/4 ts Salt
      3 tb Margarine or other fat
    2/3 c  Milk (roughly)
 
  Sift together flour, salt and baking powder.  Cut in the shortening.
  Mix in the milk to make a soft dough.  When kneaded, rolled and cut
  out, bake 10-12 minutes in a hot oven (450F).
  
  (from FULL AND PLENTY, Maura Laverty)
 
MMMMM

 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Scones
 Categories: Irish, Breads
      Yield: 6 servings
 
MMMMM-----------------ADD TO BASIC SCONE RECIPE----------------------
      2 oz Sugar
      1 c  Minced apples
      1    Beaten egg
 
  Add the above to the basic scone mixture, mix well, put in a flat
  greased pan, and bake 25 minutes in a hot oven (450F).  Cut into
  sections when done:  split, butter and serve hot.  Dust the tops
  thickly with granulated sugar.
  
  (from FULL AND PLENTY, Maura Laverty)
 
MMMMM

 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Buttermilk Scones
 Categories: Irish, Breads
      Yield: 6 servings
 
      1 lb Flour
      1 ts Bicarbonate of soda
    1/2 ts Salt
      3 oz Shortening
    3/4 c  Sour milk or buttermilk
 
  Sift together flour, soda and salt.  Add shortening.  Beat egg
  slightly, add milk, add to first mixture. Roll out about 1/2 inch
  thick, cut with fluted cutter.  Place on greased cookie sheet.  Bake
  in hot oven (450-475F) about 15 minutes.
  
  (from FULL AND PLENTY, Maura Laverty)
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Scones
 Categories: Irish, Breads
      Yield: 6 servings
 
MMMMM-----------------TO BASIC SCONE RECIPE, ADD----------------------
    1/4 lb Raisins, sultanas or
           -currants, or a mixture of
           -all three
 
  Bake 12 to 15 minutes at 450F.
  
  (from FULL AND PLENTY, Maura Laverty)
 
MMMMM

 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jam Scones
 Categories: Irish, Breads
      Yield: 6 servings
 
 
  Follow the basic recipe.  Roll 1/4 inch thick.  Cut into three-inch
  rounds with floured cutter.  Place a teaspoon of any jam in center,
  fold over, press edges together tightly, brush the tops with milk or
  beaten egg, and bake 10-12 minutes in hot oven (450F).
  
  (from FULL AND PLENTY, Maura Laverty)
 
MMMMM

 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Porter Cake
 Categories: Irish, Cakes
      Yield: 6 servings
 
      1 lb Flour
    1/2 lb Shortening
    1/2 lb Sugar
      1 lb Sultanas
      2    Eggs
      1    Cup porter or stout
      1 ts Baking powder
      2 oz Chopped peel
    1/2 ts Nutmeg
    1/2 ts Mixed spice
 
  Sieve the flour salt and baking powder together;  add sugar, nutmeg
  and spice.  Rub in butter finely.  Add fruit.  Add porter mixed with
  beaten eggs.  Bake in a well-greased pan 2 1/2 hours in a moderate
  oven (350-375F).
  
  (from FULL AND PLENTY, Maura Laverty)
 
MMMMM
 

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