Brown Rice with Pine Nuts
Game Hens with Rosemary & Garlic
Irish Buttermilk Bannock
Potato, Artichoke & Leek Soup
Real Irish Stew
1 pound Dried Apricots
4 quarts Warm Water
6 1/2 cups Sugar
2 1/4 cups Brown Sugar
1 1/2 cups Raisins
1 Tablespoon Ginger, minced
2 each Lemons, thinly sliced
2 each Oranges, thinly sliced
1/2 cup Yeast
Wash the apricots in several batches of water and then dry them and
cut in halves. Place in a large crock and pour on the warm water,
reserving 1/2 cup of it in which to dissolve the yeast cake. Stir
in the sugars, fruit, raisins and ginger. Then add the dissolved
yeast and mix well. Cover with top of the crock and let stand for
thirty days, stirring the mixture every other day. After thirty
days strain the mixture and bottle.
IRISH BUTTERMILK BANNOCK
4 cups All purpose/bread flour
3 teaspoons Baking powder
1 teaspoon Salt to taste
3/4 teaspoon Baking soda
1 cup Raisins
1 1/2 cups Buttermilk
Stir flour, baking powder, salt, baking soda and raisins together.
Separately, fork-blend eggs and buttermilk, then add to dry
ingredients. Stir until sticky batter is formed. Scrape batter onto
well floured surface and knead lightly. Shape batter into ball,
then place in round non-stick casserole that has been sprayed with
cooking spray. Mark a cross in the center, using a sharp knife.
Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.
Wait 10-15 minutes before attempting to remove bread from
casserole, then cool on wire rack. If desired, cut loaf into
quarters and then slice thinly.
4 cups fresh Blackberries
3/4 cups Sugar
3 Tablespoons Flour
1 1/2 cups Water
1 Tablespoons fresh Lemon Juice
2 Tablespoons melted Butter
1 3/4 cups All-purpose Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Shortening
6 Tablespoons Heavy Whipping cream
6 Tablespoons Buttermilk
Preheat oven to 350 degrees
Place fresh berries in a lightly greased 2-quart baking dish.
Combine sugar and flour; add water and lemon juice, mixing well.
Pour this mixture over berries; bake at 350 degrees for 15 minutes
while preparing the pastry. Increase oven temperature to 425
Pastry: Combine flour, sugar, baking powder, and salt. Cut in
shortening until mixture resembles coarse crumbs; stir in whipping
cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4"
thickness on a lightly floured surface. Cut dough to fit baking
dish. Place the pastry over hot berries; then brush with melted
butter. Cut a few vents in the top of pastry with knife. Bake at
425 degrees for 20 to 30 minutes, or until pastry is golden brown.
Serve cobbler warm with vanilla ice cream Servings: 8
2 cups young, fresh corn
1/2 cup sugar
1 cup milk
1/2 stick butter, melted
1 teaspoon salt
Melt butter into 12 X 12 glass baking dish. Beat eggs and other
ingredients. Mix thoroughly and pour into dish. Preheat oven to 250
degrees. Bake for 1 hour, or until firm. A small pan of water in
the bottom of the oven prevent drying. Serves 4 - 6
GAME HENS WITH ROSEMARY AND GARLIC
3 Cornish Game Hens, halved
Split each bird in half. Set aside.
3/4 cup Olive oil
4 Garlic cloves, crushed
3 Tablespoons Dry sherry
1 Tablespoon Fine chopped fresh rosemary
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
Using a very large bowl mix the remaining ingredients together.
Marinate the bird halves in this mixture for 1 hour, turning often.
Broil in oven 7 or 8 minutes on a side, or on a charcoal barbecue.
I prefer the charcoal, but be sure the coals are not too hot. Cook
to your liking.
PITCAITHLY BANNOCK (Scottish)
8 ounces Flour
4 ounces Butter
2 ounces Caster Sugar
1 ounce Chopped Almonds
1 ounce Mixed Candied Peel
Set Oven to 325 degrees F. Grease a baking sheet. Sift the flour
into a bowl. Add the sugar and butter and rub in to form a dough.
Add the almonds and mix in the peel, making sure they are evenly
Form into a thick round on a lightly floured surface and prick all
over with a fork. Place on the sheet and bake for about 45-60
minutes. Allow to cool and serve sliced thinly and buttered.
From the booklet Scottish Teatime Recipes
POTATO, ARTICHOKE & LEEK SOUP
2 Tablespoons Butter Or Margarine
1/2 cup Chopped Onion
1 1/2 cups whole leeks, chopped (whites only)
1 teaspoon Minced Garlic
1 quart Chicken Broth
13 3/4 ounces Can Artichoke Hearts, rinsed & drained, cut into
2 1/2 cups Peeled And Cubed Baking Potatoes
2 small Sprigs Thyme
1 1/2 cups Milk
3/4 teaspoon Tabasco Pepper Sauce
Salt To Taste
Fresh Ground Black Pepper
Chopped Fresh Parsley
In a medium saucepan, melt the butter and sautÈ the onion and
leeks, covered, for about 10 minutes, or until tender. Uncover and
cook until the leeks are very soft, about 5 minutes, adding the
garlic for the last minute. Add the broth, artichokes, potatoes and
thyme; simmer for 15 minutes, or until the potatoes are tender. Add
the milk and Tabasco sauce; simmer for 5 minutes longer. Remove
from heat and discard the thyme. In a food processor or blender,
puree the soup until very smooth. Add salt and pepper to taste.
Serve hot or cold, garnished with parsley.
BROWN RICE WITH PINE NUTS
1 1/2 cups Long-Grain Brown Rice
3 cups Water
1 medium Onion, chopped
2 Tablespoons Vegetable Oil
1 Tablespoon Ground Cumin
Black Pepper, to taste
1 Tablespoon Fresh Parsley, minced
1/4 cup Pine Nuts
Soak brown rice in water at least 2 hours, or overnight. Heat oil
in a heavy skillet with tight-fitting lid. Add chopped onion and
sautÈ until golden brown and limp. Add rice and soaking water along
with cumin and pepper. Bring to a boil, reduce heat, and cover.
Cook at a simmer for about 20 minutes. Rice should be tender and
water should be absorbed. When rice is done, add chopped parsley
and pine nuts.
3/4 cup butter, softened
1/4 cup granulated sugar
2 cups white flour
1/2 teaspoon salt
Mix butter and sugar until well blended. Work in the flour and
salt. If the dough is too dry, add 1 to 2 Tablespoons (30 ml). more
butter. Roll 1/2 inch thick on a slightly floured board. Cut into
rectangles approx. 3/4 inch by 2 inch. Prick each rectangle twice
with the tines of a fork. Bake at 350 degrees for 18-20 minutes.
Makes 30 cookies.
REAL IRISH STEW
1 1/2 pounds Mutton, cut into pieces
6 Carrots, sliced
2 pounds Potatoes
Salt and pepper
1 pound Onions
Place meat and vegetables in saucepan and cover with cold water.
Add salt and pepper as required and flavor with a few parsley
sprigs and add carrot slices. Slowly bring to a boil and skim off
the top. Simmer over a very low heat for approximately 2 hours or
until the meat is tender. Note: You can probably substitute lamb
for the mutton and not need to cook as long.
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