Ireland+recipes

**Irish family recipes**
__ Champ – Northern Ireland Recipe __ (Ina Halili, friend, April 2012)

Ingredients-


 * 2 pounds potatoes, peeled and halved
 * 1 cup milk
 * 1 bunch green onions, thinly sliced
 * ½ teaspoon salt
 * ¼ cup butter
 * 1 pinch freshly ground black pepper

Directions-
 * 1) Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
 * 2) Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dishtowel over the potatoes to absorb any remaining moisture.)
 * 3) Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
 * 4) Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Jimmy Svoboda 2011
 * Scallop Potato**

Katherine Chase 2011 - Colcannon Recipe

· 1 lb cabbage · I lb potatoes · 2 small leeks · 1 cup milk · salt and ground pepper (to taste) · ½ tsp ground mace · 8 tbl butter plus 2 tbl butter · In separate saucepans cook cabbage and potatoes in boiling, salted water until tender. About 12-15 minutes · Drain and chop cabbage · Drain and mash potatoes · Meanwhile in a large saucepan, combine leeks and milk and cook over medium until leeks are tender about 8 to 10 minutes · Add the potatoes, salt, pepper and mace to the leeks and milk and stir over low heat until well blended · Add the cabbage and 8 Tbl of butter and sitr again to consistency of mashed potatoes, dot with remaining butter cut into small pieces and serve at once

Grossman MOM 3/09 ] Three Cups Flour Three t baking powder Half C Sugar Two Eggs Enough buttermilk to moisten dough until tacky 2/3 pound of Raisins Combine Dry ingredients Add Egg Add enough buttermilk to make the batter stick Bake at 350 To test to see if done stick a butter knife into the center of the batter then pull it out. if the batter stuck to the knife it is not done.
 * IRISH SODA BREAD JAKE GROSSMAN MOM**

] 3 1/2 c. self-rising flour 2 eggs 1c. sugar dash of salt 1c. milk 2 c. raisins(approximate) 1c. sour cream
 * Scone**

Mix the above together. Melt butter in cast iron fry pan to coat. Pour in scone mixture. Bake @ 45 minutes at 350. Allow to cool about 5 minutes in pan. Remove from p**an.** Allow to cool on rack. Rachel Fishbein, Mattthew Hollin, Lydia Thompson, Eric Wells 3/09

Ingredients 1/2 box of powdered sugar 2 oz of cream cheese 1 tbs of melted butter 1/4 tsp vanilla extract cinnamon Measure and place all ingredients in large bowl and hand mix together. Seal the bag carefully and knead the ingredients until well stirred Then put a cup of cinnamon in a different bag Then take a handful of the ingredients and shape them in to a potato then put them in the cinnamon bag then shake it lightly.
 * Irish Potato**

Ingredients : ( picture before milk added) 9 potatoes, peeled and diced 6 stalks of celery, sliced 2 small onions, chopped 3 cups water 2 teaspoons salt 3 chicken bullion cubes, dissolved in 1/2 cup boiling water 6 cups milk 1/2 cup flour 1 stick margarine or butter Combine the potatoes, celery, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens. This recipe will make about 3 quarts of soup or 24 1/2 cup servings. Billy Singer
 * POTATO SOUP**

KIM DWYER/08
 * CORN BEEF AND CABBAGE**

Ingredients: 4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly. 3 large carrots, cut into large chunks 6 to 8 small onions, roughly chopped 1 teaspoon powdered English mustard 1 large spring of fresh thyme and several parsley stalks tied together 1 cabbage Salt and pepper to taste Method 1. Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs. 2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises. 3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender. 4. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (We use Colman's which is readily available). KIM DWYER/08

Maggie Payne, 4/08, Source: Dad
 * Irish Soda Bread**
 * 4 cups all-purpose flour
 * 4 tablespoons white sugar
 * 1 teaspoon baking soda
 * 1 tablespoon baking powder
 * 1/2 teaspoon salt
 * 1/2 cup margarine, softened
 * 1 cup buttermilk
 * 1 egg
 * 1/4 cup butter, melted
 * 1/4 cup buttermilk
 * 1) Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
 * 2) In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
 * 3) Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes

Daniel Mills, 6/11/13, Source: Mrs. Helen McMannus
 * Irish Colcannon - **
 * 2 pounds potatoes, peeled and cubed
 * 1 head cabbage, chopped
 * 1 bunch green onions, chopped
 * 1/4 cup butter, softened
 * 1/2 cup half-and-half cream
 * salt and black pepper to taste

**Directions**
 * 1) Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
 * 2) Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.