St. Patrick's Day Recipes

Here is a different twist.

Lamb, Stew, Irish


INGREDIENTS:
1 2-3 Lbs Lamb Shoulder, Cut into 1-1 1/2 inch Cubes, Save Bones
4 Tbs Butter/Margarine
3 Tbs Flour
6 Cups Water
1/2 Tsp Salt
1/2 Tsp Pepper, Cracked
2 Large Cloves Garlic, Minced
6 Medium Onions, White, Quartered or 18 Small Whole Onions
1 Turnip, Peeled and Cubed
4-5 Carrots, Peeled and Cut into Eighths
6-8 Medium Red-Skinned Potatoes
1/2 Tsp Kitchen Bouquet
1 10 Ozs Pkg Frozen Green Peas, Undefrosted
1/2 Tsp Jane's Krazy Mied-Up Salt
1-2 Tbs Parsley, Minced
4-6 Slices Bacon, Cooked




Procedure:
1 Trim all fat from lamb. Melt 2 Tablespoons butter in a Dutch Oven; add meat and brown. Sprinkle flour over lamb; add water, salt, pepper & meaty lamb bones. Brion to a boil; cover, reduce heat & simmer 1 1/2 hours. Discard bones. Sauté garlic, onions, turnips & carrots in 2 tablespoons butter until light golden.
2 Add vegetables & potatoes to lamb; cook uncovered 20 minutes. Add Kitchen Bouquet, peas, Kraazy salat. Cook 10-15 minutes until potatoes are tender. Serve with cracked pepper, parsley and bacon.


Recipe Type
Dutch Oven, Main Dish, Meat

Recipe Source
Source: Gooding's Market, Orlando, Fl


As long as were are on the IRISH theme.

Beverage, Liqueur, Irish Cream, Homemade, #3


INGREDIENTS:
2 Cups Half & Half
1/2 Cup Sugar plus 2 Tbs.
5 Egg Whites
14 Ozs Sweetened Condensed Milk
5 Egg Yolks
2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
2 Tbs Instant Coffee
1 Tsp Coconut Extraxt
2 Tbs Chocolate Flavored Syrup
2 Cups Bushmills Irish Whiskey--80 Proof




Procedure:
1 Blend and refrigerate. Keeps 30 days in the refrigerator.


Yield: 6 Cups/3 Pints

Recipe Type
Beverage

Recipe Source
Source: Richard Howe, 1997/05/25

I'll be cooking a more traditional Irish Fare -- LAMB

As close to 9AM as I am allowed to light up my egg.

I'm not Irish but somehow, maybe because I'm a musician and/or have other Celtic roots, I feel a close connection. This Colcannon is the most authentic and tasty tribute to the Emerald Isle for me. Use leeks and kale for the best result....

http://www.expressmedia.co.uk/malcrfl/helen.htm

Lamb stew on the side for authenticity or corned beef for the Irish-American version, Aye, 'tis a wonderful and noble dish.

what, no corned beef, the butchers around here make grey corned beef which is very flavorful, not like the red salty stuff they sell down your way. im having colcannon like whats posted down below with some ham added but after st pats day ill be picking up some beef on sale for the pastrami. how bought some guinness bread instead