Irish Potato Candy

Ingredients:
1 1/2 cup white sugar
1 tablespoon butter
1/2 cup evaporated milk
1/8 teaspoon cream of tartar
1/4 teaspoon salt1 teaspoon vanilla extract
2 tablespoons ground cinnamon

Directions:
In a saucepan over medium heat, combine the sugar, butter, evaporated milk, cream of tartar and salt. Mix well and bring to a boil. Cook to the soft ball stage at 234 degrees F (115 degrees C). A few drops will form a soft ball when dropped into cold water. Remove from heat and cool to room temperature. Add vanilla and beat until creamy and stiff. Roll into balls and shape like little potatoes. Roll each ball in cinnamon to coat, then press in pieces of chopped nuts to look like eyes. You can also dust with cocoa to simulate dirt

Corn Beef Dinner

Ingredients :

4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

Directions:
In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter

Irish Stew

Some of the most delicious things evolve out of necessity. Nowhere has this been more true than in Ireland, where culinary tradition was built on making do with less.where food has never been a plentiful commodity among the people. Mothers and wives for over two hundred years have had to cook with what was available. Today many of us think of corn beef and cabbage for St. Patricks Day but on Irish soil stew is much more traditional. The ingredients are layered in a pot and cook all day in a slow oven. I must admit I dont care for lamb so I just substitute beef.


Irish Stew

Serves 4 to 6
Irish stew is traditionally served with buttered boiled carrots.

3 pounds small Yukon gold potatoes, peeled

2 medium onions (about 1 pound), halved lengthwise and cut into thin half-moons

2 1/2 pounds lamb shoulder, cut into 1-inch cubes

2 1/2 teaspoons coarse salt

Freshly ground pepper

2 teaspoons coarsely chopped fresh thyme

3 cups homemade lamb stock, or homemade or lowsodium store-bought chicken stock

2 tablespoons finely chopped fresh curly- or flat-leaf parsley


1. Preheat oven to 325°. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
2. Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.
3. Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.