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HAPPY ST. PATRICK'S DAY!

visitors since last update: March 3, 2003

Irish Blessings

Leprauchan

Leprechauns, castles, good luck and laughter
Lullabies, dreams and love ever after.
Poems and songs with pipes and drums
A thousand welcomes when anyone comes...
That's the Irish for you!

Shamrocks

There's a dear little plant that grows in our isle,
'Twas Saint Patrick himself, sure, that set it;
And the sun of his labor with pleasure did smile,
And with dew from his eye often wet it.
It grows through the bog, through the brake, through the mireland
And they call it the dear little Shamrock of Ireland

A Blessing from St. Patrick

May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields and,
Until we meet again,
May God hold you in the palm of His hand.

Blessing from St. Patrick

May St. Patrick guard you wherever
you go and guide you in
whatever you do--and may his loving
protection be a blessing to you always.

IRISH RECIPES

Irish Scones

1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter -- softened
2 ounces sugar
1 egg -- slightly beaten
2 ounces milk

Sultanas (white raisins) optional

Walnut halves (optional)

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.

Makes 6 scones.

O'Donoghue's Beef Stew

1 1/2 pounds round steak -- or stew steak
3 medium carrots
3 medium parsnips
1/2 cup barley, pearled
8 potatoes
stock or soup mixture (beef or oxtail)
Salt
Pepper
Mixed herbs

Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour { cornstarch mixed with cold water] to thicken, keep the mixture simmering and stir occasionally; after about 1hr from start-time taste and check the potatoes. Remember the best stews are left on for a long time 1 1/2 hrs or more.

Herb Dumpling Stew

2 pounds stew meat -- lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots -- chopped in large pieces
4 potatoes -- chopped
2 tomatoes -- peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs -- tied with a string
2 1/2 cups beef broth

Dumplings

6 cups self-rising flour
1 cup bread crumbs -- fresh
1 tablespoon mixed herbs
1/4 cup shortening
1 egg -- beaten
Broth or water
Salt and pepper to taste

Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.

Dumplings #2

Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done.

Serves 6

Irish Stew

1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme
Place mutton with thyme in sauce pan and add cold water to cover. Bring slowly to the boil and simmer for one hour. Add onions, potatoes, carrots, and peeled and roughly copped. Season. Continue cooking until vegetables are tender. Adjust seasoning. May be served alone or with cooked green cabbage or sprouts.

Title: Mrs. Malsbury's Corned Beef

Categories: Preserving, Beef
Yield: 5 servings

5 lb Brisket
1 oz Whole Black Pepper
1 oz Whole allspice
6 Buttons of garlic
3 Bay leaves
1/2 ts Saltpetre

Use enough Kosher or Pickling salt mixed with water to float an egg. Use only plastic or enamel coated containers. Metal causes caustic reactions.

Let meat stand in brine 24 hours. Throw this brine away and add fresh water, salt (to float an egg) and spices. Let stand 2 weeks in refrigerator turning over daily.

Recipe via Meal-Master

Title: Home-Cured Corned Beef Categories: Preserving, Beef

Yield: 4 servings

4 lb Beef roast
4 tb Curing salt
6 Garlic cloves, peeled
3 Bay leaves
1/8 ts Whole cloves (3)
2 tb Whole coriander seeds
2 tb Whole peppercorns
1 tb Whole mustard seeds
1/4 c Brown sugar
Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender. Blend until coarsly chopped. Add brown sugar. Set aside. Trim roast (venison, beef, etc.), weigh and measure 1 level Tablespoon of curing salt per pound. Add measured curing salt to spice mixture you set aside. Rub spice mixture into roast, pressing in well. Measure roast at thickest point. Place into heavy freezing bag and close securely. Place in shallow pan in refrigerator. Cure 5 days per inch of measured thickness, turning bag daily. At end of curing time wrap and freeze. To cook: Drain juices, if desired rinse thoroughly under cold running water to remove extra salt and spice pieces, wrap in foil and bake sealed at 300 degrees 2 to 3 hours or until tender. Or use in any corned beef recipe.

A good piece of beef, well corned, then well boiled, is a most excellent dish.

Put it into a pot with enough cold water to just cover it. when it comes to a boil set on the back of the range so that it will boil moderately. To fast boiling renders tough meat, yet the water should never be allowed to cease boiling until the meat is done; skim often. Let it boil at least four or five hours, according to its size. It must be thoroughly done. In England, where this dish is an especial favorite, carrots are always boiled and served with the beef. the carrot flavor improves the meat, and the meat improves the carrot. Do not put the carrots into the pot, however, until there is only time for them to become thoroughly cooked before serving (about three quarters of an hour). Serve the carrots around the beef.

In America, cabbage is most often boiled with corn beef. This is very nice also. If cabbage is used, add at the same time one or two little red peppers. when about to serve, press out all the water from the cabbage, adding little pieces of butter. Serve the meat placed in the center of the cabbage. Little pickles are a pretty garnish for corned beef, with or without the vegetables.

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