GLAZED CORNED BEEF

Yield: 8 servings


5 lb Corned beef; cook according to packaged directions OR see my recipe

GLAZE:

8 oz Orange marmalade
1/4 c Brown sugar (more or less)
2 tb Dijon mustard, to taste

1. Cook the corned beef according to the directions on the package. This can be done a few days ahead or in the morning of the day you want to serve it.

2. Prepare the glaze by putting all of the ingredients into a small saucepan and melt together.

3. Slather the glaze over the corned beef and put it into a 375 degree oven for about a half hour, until warmed though. You can baste the corned beef with the remaining glaze.

4. Slice THIN and serve DELICIOUS!

IRISH SODA BREAD

1 tablespoon baking soda
1 tablespoon sugar
4 cups flo0ur
2 1/3 teaspoons salt
1/4 teaspoon cream of tartar
2 cups buttermilk
1 tablespoon butter

Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork.
Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cooke sheet. Slask a large cross in the top.

Bake in a preheated 375°F oven for 40-45 minutes.

Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve.

Variations: 1 cup raisins, craisins, citron or dried fruits and a few tablespoons caraway seeds may be added. 1/2 yogurt or sour cream and 1/2 milk may be substituted for buttermilk.

APPLE MASH
==========

Serves 4

1 pound Cooking apples
2 pounds Potatoes
1 tablespoon Sugar
2 ounces Butter

Peel potatoes and cook in salted, boiling water.
Peel, core, and slice the apples. Place them in a
pot with a tablespoon of water, and the sugar.
Cook until soft. When the potatoes are cooked,
drain and mash thoroughly. Beat in the apples and
butter.

This mash goes particularly well with bacon
or this one
apple mashed potatoes

INGREDIENTS:
4 medium potatoes, peeled and
cubed
2 medium tart apples, peeled and quartered
1/2 teaspoon salt
4 bacon strips, diced 1 small onion, quartered and thinly sliced
1/4 cup butter, softened
1 teaspoon cider vinegar
1/2 teaspoon sugar
1 dash ground nutmeg

DIRECTIONS:
1. Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender.
2. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender.
3. Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.

Irish Cream Cake Makes 12-16 servings
1 cup chopped pecans
1 (18.5-ounce) package yellow cake mix
1 (4-serving) package instant vanilla pudding
4 eggs
1/2 cup water, divided
1/2 cup vegetable oil
1 cup Irish cream liqueur, divided
1/2 cup (1 stick) butter
1 cup sugar
1. Preheat the oven to 325°F. Coat a Bundt pan with nonstick cooking spray. Sprinkle the chopped pecans evenly over the bottom of the pan.

2. In a large bowl, combine the cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur. Beat with an electric mixer on high for 5 minutes. Pour the batter over the nuts in the pan.

3. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan.

4. In a medium saucepan, combine the butter, sugar, and remaining 1/4 cup water over medium heat. Cook for 5 minutes, stirring occasionally; remove mixture from the heat and stir in the remaining 1/4 cup liqueur.

5. With a fork, prick holes in the top of the cake and pour the glaze over the cake. After the glaze soaks into the cake, invert the cake onto a serving platter and pour any remaining glaze from the pan over the cake. Let cool completely then cover lightly until ready to serve.

Irish Coffee
Ingredients :
One stemmed grog glass
very hot strong black coffee
1 tablesp. whipped cream
2-3 teasp. sugar
Preparation :
Heat glass. Pour sugar Fill the glass with very hot black coffee in which the sugar has been dissolved. Float the cream on top.
[ Tip! Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon.]
The secret lies in the combination of the piping hot coffee with the cold soothing cream on top.


1. TRADITIONAL IRISH BACON AND CABBAGE
INGREDIENTS
1 Shannon Traditional Slab Bacon (11/4 - 2lb) fat back
1/2 green cabbage and 1/2 white cabbage
8 potatoes (peeled)
Salt and pepper

i add an onion to this recipe
and add when i add the cabbage
METHOD:
Remove slab bacon from plastic bag. Cover with cold water. Bring to boil and drain. Cover with fresh cold water. Bring to boil and then simmer for 25 minutes per 1lb plus 25 minutes over. Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer for the last 20 minutes. Remove bacon to chopping board and carve into thin slices. Drain cabbage, season with salt & pepper, chop and add a knob of butter. Serve the bacon with the cabbage and boiled potatoes and parsley sauce.
PARSLEY SAUCE INGREDIENTS:
INGREDIENTS
1/4 cup butter
3 tablespoons flour
1/4 cup cabbage stock
11/4 cups milk
1/2 cup finely chopped parsley
Pepper

METHOD:
Melt butter in saucepan and stir in flour to make roux. Cook without browning over medium heat for 1 or 2 minutes. Gradually add cabbage stock, then milk. Bring to boil and stir for a few minutes. Add parsley and season to taste with pepper. Makes about two and a half cups.
Serves 4