tat here, just wanted a place that people could exchange recipes for...whatever! anyway, let's start with something irish...anyone have any good ones? i'll be waiting...*G* love ya'll!

BEER IN A GLASS: open beer, pour beer into glass,drink beer. COLD BEER IN A GLASS: open fridge, remove beer, open beer, pour beer into glass, drink beer.

IRISH COFFEE:
Reqiured:
1/4 cup hot, strong, black coffee
1-2 tsp sugar
I large measure Irish whiskey
1-2 tbsp double cream

Fill a stemmed whiskey glass with hot water then throw out, refilling it with boiling water. Throw this out, fill the glass somewhat more than half full with coffee and add sugar to taste. Stir to dissolve, then add the whiskey. Pour the cream over the back of a spoon to float on top.

Drink the hot liquid through the cool cream. If double cream is not available use lightly-whipped single (whipping) cream.

HOT WHISKEY:
, also known as 'hot Irish' or just 'punch', is a favourite winter drink in Irish pubs

Required:
boiling water
1-2 tsp sugar
1 large measure Irish whiskey
slice of lemon
2 or 3 whole cloves

Heat a stemmed whiskey glass . Pour in fresh boiling water to more than half full, dissolve sugar to taste, add the whiskey, a slice of lemon and the cloves. Serve at once.

: Currant Squares or better know in Ireland as Flies Graveyeards

Flaky Pastry
140g/ 5oz firm butter or margarine, grated
175g/ 6oz flour
pinch salt
iced water

Filling
110g/ 4oz butter
80g/ 3oz sugar
225g/ 8oz currants
pinch spice
1 lemon, rind and juice
1 large apple, grated
1 slice bread, crumbled
Makes 20
-

To make pastry: freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with palette knife. Add iced water until a dough is formed. Wrap and chill in fridge. Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool. Preheat oven to gas mark 6/ 200°C/ 400°F. Roll out half the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spreading evenly, then cover with the rest of the pastry. Glaze with egg or milk and bake for 30 minutes or until light gold in colour. Dust with sugar and cut into squares when cool.

Got any thing fat free...? *inquring like a gram counting wench*

L@Cao..."Flies Graveyards???? Sounds awful!! *looks round again and realizes that this particular board has to do with that WORD...the word she NEVER uses...starts w/ a *c*, ends w/ a *k*, and means going into that room with the stove and sink.........and so she runs screaming from the board to the safety of the nearest restaurant!!!!!* =)

LMAO@tec .... sounds just fine to me *grin*

my, my, Caoilte, you are the wizz in the kitchen *s*

I can't share any of my recipes .... QD gets all of mine *LMAO*

MARTHA STEWARD'S BEER IN A GLASS: Open beer, pour into a glass, put bottle back in beercase, use a coaster for the glass. BEER IN A HURRY: Open beer, drink beer..

LMAO@tec...aren't you original! what's next? you can't keep this up you know, there are only so many things to drink out of...

HOOLIGAN BEER: Open beer, drink beer, throw bottle at oppossing teams fans.

Would someone please let me know the ingredients to Rogue's Secret Stolen Stoli Super Succulent Spicey Sauce for the Frog Legs? And is it an old family Irish recipe, Rogue?

mother's beer: open beer, pour out beer, throw bottle at Tec!!!!!

awwww Mama .. that isn't fair play *L* ..... *lays down flat* .. if ya gonna pour it out ... pour it down my throat! *LMAO* ...... ya never know, you may even drown me *L*

WATER IN A GLASS: Fill glass with water , drink.*if there is no water around then American beer makes a suitable replacement.

*peeks back in from the safety of the nearest restaurant...* Are they stilll talking about...AHHHH....*gasp, gasp...* C-o-o-k-i-n-g???? *passes out from the thought...*

Quail on a stick: Take a quail, put it on a stick, serve room temperature.

ROTFLMAO - just WHAT can one say to that?

HELP!! We truly need receipes posted!!! Tat did not merely put this up just for fun. We are all sick of my cooking around here(she is a much better cook than I) So please help this household with good Irish food hints. We would bow down before you!!!!!!!!

Please! Not necessary to bow down before me...just allow me to come do the cooking for you and you will have take-in service! See if these help you.

Mollie Keane, the indomitable Irish writer, includes this recipe in her book Mollie Keane's Nursery Cooking.

POTATO AND BACON CAKES
4 slices bacon, chopped
1 lb mashed potatoes
2 T plain white flour
salt and pepper
butter or fat drippings for frying

Fry the bacon without any additional fat until crisp. Remove and drain on paper towels. Stir the bacon into the mashed potatoes with the flour, salt and pepper. Form the mixture into four cakes. Heat the butter or drippings in a frying pan, add the cakes and fry for about 5 minutes on each side until golden and crisp.

AN IRISH BREAKFAST
Serves 4

Bacon and Eggs is of Irish origin, according to a story told by the late Oscar Ashe, quoted by Florence Irwin in Irish Country Recipes:

An old Irish peasant woman was frying the morning bacon for her good man in a pan over the peat fire. In the open chimney above roosted the fowls on the cross-beams from which the hams were hung to smoke. She turned to drive out of doors an old sow and her litter and other domestic animals which shared the cabin at night with the rest of the family. As she was so occupied a hen dropped an egg from its roost. It struck the edge of the pan and its contents spilled into the sizzling fat. And so when the good woman came to take the pan from the fire, lo! for the first time she beheld an egg fried with bacon. She set the dish before her good man who consumed the lot, and he went forth to the monastery where he labored, marvelling. And so the fame of the dish penetrated the monastery walls, and from monastery to monastery it spread,and from land to land, and from peoples to peoples, and was relished by rich and poor alike, and all by the grace of God and the irregular proclivities of the lazy old hen.

4 pork sausages
2 tomatoes
salt, pepper, sugar
butter
4 3/4 inch thick slices white pudding
black pudding
bacon slices
4 free-range eggs

Prick the sausages and fry on a medium heat until golden all over. Drain and keep hot. Cut the tomatoes in half, put on to a oven-proof plate and season with salt, pepper and sugar. Place a pat of butter on each tomato, cover loosely with parchment paper and cook in a moderate oven at 350 degrees F for 5 to 10 minutes. Alternatively, fry gently in a frying pan.

Fry the puddings gently on both sides and drain on paper towels. Cut any rinds off the bacon and fry until just crisp on a very hot pan. Finally, heat a little bacon fat or butter in a clean pan, crack the eggs and cook on a gentle heat as desired. When cooked, divide the 'spoils' between four hot plates and serve immediately with lots of fresh soda bread and hot toast.

BLACK AND WHITE PUDDINGS
Ireland is still famous for its black and white puddings and sausages. Nowadays many butchers take great pride in producing their own specialties. the standard continues to rise, partly due to the National Competition in Black and White Pudding and Sausage Making, organized by the Irish Master Butcher's Federation every year. Black puddings may be stored in the fridge for 5 or 6 days. Black and white pudding and sausages are integral to the traditional Irish breakfast of pork sausages, tomatoes, bacon and eggs.

WHITE PUDDINGS
liver, lights, heart
about 15 cups breadcrumbs
meat from belly of pig
12 cups wholewheat flour
1/3 cup ground allspice
1 nutmeg
2 or 3 teaspoons thyme
dash cayenne pepper
pepper to taste
salt
more spices can be used if liked

Traditionally, the liver, lights (lungs) and heart of the pig were used to make white pudding, which did not have any blood in it.

Boil the liver, lights and heart until tender. Boil meat from the belly, and any other scraps left around when pig is cut up, in about 8 cups of water. Take up and keep water (for use in black puddings).
Mince all meat and boil together with other spices. If you think the mixture is not dry enough, add more wholemeal flour and breadcrumbs. Fill into white pudding casings, cover with cold water and boil gently for about 45 minutes. Put a tin plate in the bottom of the pot when boiling and add salt to water.

To prepare the casings for both black and white puddings, first separate the fat from the intestines. Cut the fat off with scissors (first removing the sweetbreads). Wash the intestines thoroughly under cold running water, then put into salt water until needed. Change the brine often, about four times a day. Drain and rinse before filling the casing. Cut up the fat that you remove from the intestines, wash it and put it into salt water until needed. Change the water regulary as for the intestines to remove the blood. This fat is used for the black pudding.

BLACK PUDDINGS
about 10 cups of pig's blood
5 lb well dried coarse wholemeal
1/2 of liver and 1/2 of heart of pig well cooked and minced
1 lb pork scraps, cooked and minced
1/4 cup allspice
1 grated nutmeg
1/4 cup salt

Put the blood, minced meat, liver and heart, into a large basin. Add the salt and spices to the dried wholemeal and mix all into the blood and meat. It has to be rather soft, batter-like mixture; if it is too thick to pour into the skins through a funnel, add some of the (hot) water in which the meat scraps (not the liver) have been cooked. The pudding skins should be cut into lengths about a yard long and one end tied securely. The mixture should be put into the skins, leaving a little room at the end before tying in the middle like a figure 8. Put into boiling water and simmer gently for an hour, keeping them moving in the pot by stirring with a long handled wooden spoon. A wide-necked funnel is needed to get the mixture into the puddings.

The white puddings were filled with the same mixture, without the blood, of course, and using a bit more fatty scraps and more nutmeg. It did not have to be poured, and was more like a dough or stiff cake mixture...

Check out the Book Review for a good book on Traditional Irish Cooking. (My hands are tired from typing so much but thought you might enjoy some of the history and original recipes).

thanks for the recipe! sounds good, i'm sure my dad will love it, if i make it...*gags at the thought of liver and bacon...*he loves that kind of stuff. anymore recipes floating around out there...go ahead and post 'em! i love to cook. thanks again! *G*

Toronto Maple Leafs Stanley Cup Winning Celebration Punch: My friend's granfather says this was a very popular drink at one time, but we can't find the recipe.

Someone who wants you to acknowledge her Trivia answers must have drank the recipe...and you will probably never get it out of her, Tec. *G*

Thank you Tec for the very intersting post--but no ingrediants. Please post your chicken gumbo

CHILI
1 CUP PINTO BEANS,PREBOILED AND RINSED
1 RED ONION, CHOPPED
1/2 LB. BEEF STEW MEAT
1 PKG. TACO SEASONING MIX (ANY BRAND)

COMBINE ALL IN CROCKPOT IN THE ORDER LISTED. FILL POT WITH WATER TO 1 INCH FROM RIM. COVER. COOK ON LOW ALL DAY OR OVERNIGHT. EAT ENJOY.

http://www.ibmpcug.co.uk/~owls/irishlst.htm

Irish recipies (ish)

I don't see Tripe and Drisheen anywhere!

Tripe & Drisheen

Rustle up a lamb or two so I can have a bag of lamb's intestines and 20 cups sheep's blood. Find a cow full of fresh creamy milk and squeeze out 1 1/4 cup. Grab a bit of wild tansy from the ditchbank and a bit of salt from the cow's salt lick. Okay, that takes care of the Drisheen.

Since you rustled up lambs you will have to settle for sheep stomach Tripe. And after I prepare the Drisheen, let me use Michael Ryan's recipe for Tripe & Onions of the Isaacs Restaurant in Cork while adding some cooked drisheen to the tripe. On second thought...Accasbel, may I take you to dinner at Isaacs Restaurant? *G*

ROCKY MOUNTAIN OYSTERS
Don't need no boat to catch these fellers...and that ain't No Bull...at least not after ya get yer oysters! May wanna STEER clear of the harvest and jes enjoy the end result...LOL

One of my own specialties is Rocky Mountain Oysters! First bulldog a young bull calf, stretch him, cut quickly and deftly and toss oysters in a bucket of cold salt water. You may want to help a fellow rancher work his cattle so that you have enough oysters to fry and some help with the stretching and cuttin'.

Rinse oysters well, dip in egg and milk mixture, dredge in seasoned flour and fry in a bit of oil in a cast iron skillet. You can't stop eating these delicate little treats! You don't even have to be a REAL Cowboy to love these.

Now if yer gettin' a bit tired of all those frog legs, ya might become kinda fond of these Rocky Mountain Oysters. Rogue may have a special sauce to dip 'em in an lickin' one's fingers is acceptable.

(Oh yes...do you know how a REAL cowboy keeps his hands warm in 40 below weather when working cattle?)

I really, really appreciate all the interesting recipes, however, more actual edible recipes would also be much appreciated. I'm not judging other peoples tastes, just that ours run a bit more boring. Thank you guest, for your outstanding, if unusable in the household, recipes. They definetly stretch the mind!

Ahh mama ye didn't like me chili recipe??!? I'm hurt. Here's one that I threw together the other night. Don't have a name for it. Maybe someone could give it a NICE irish-type name

1/2 to 1 pkg baby carrots
1 chopped red onion
about 1/4 cup finely chopped fresh ginger
about 1 lb chicken drummettes
salt (if any ) to taste
Throw it all in the crockpot and cook overnight
yummmmmmm

Ahh mama ye didn't like me chili recipe??!? I'm hurt. Here's one that I threw together the other night. Don't have a name for it. Maybe someone could give it a NICE irish-type name

1/2 to 1 pkg baby carrots
1 chopped red onion
about 1/4 cup finely chopped fresh ginger
about 1 lb chicken drummettes
salt (if any ) to taste
Throw it all in the crockpot and cook overnight
yummmmmmm

Ceridbrid--Thank you for recipes that are close to my American taste buds!!! All that blood threw me, and intestines!!!??? Both your recipes sound delicious, and I'm defintely going to try them (especially the one with fresh ginger). Maybe I'm not as Irish as I thought!!!
For everyone else--recipes please, no blood or other unattainable items! (Can't figure out where to buy blood, intestines, or fresh milk) Thank you all for your contributions!!!

Champ

Or

Mashed spuds with scallions in them. A family staple from my childhood when Mum was in hospital producing brothers.

Now, my dad "invented" his own version with chopped up raw onion which was quite palatable when I was five, but according to my aunty the way you do it is this:

Boil up some good floury potatoes, drain 'em and skin'em. Meanwhile, scald some chopped scallions, or spring onions, or you could even try leeks, in some milk - full-cream, please, none of that namby healthy muck. Now mash the spuds with the milk/onion-like things, adding as much butter, extra full cream milk if required and maybe even cream, as you can stand. Salt to taste. I like a grinding of black pepper too.

To serve, put the hot champ on a plate, make a well in the middle and put a huge dollop of butter in it. Then eat, dipping the champ in the melting butter.

Of course this will PROBABLY give you a heart-attack at some stage... but in the interim it's a fine comfort dish! Mmmmm.

I'm afraid I don't have proportions - in my house you measure things in terms of too little - enough - too much - nor a cooking time for the scallions - till they're soft, I suppose.

What a great recipe!!! We love potatoes, and I put sour cream in my mashed potatoes--that's good. But your recipe suzycat is one that will definetly be tried. I have come to the conclusion that anything that tastes good will eventually turn on us and cause heart problems at the very least, but I will not give up good food until I am forced into it!! Thank you again for your contribution--it was well worth it.

hey everyone, here's something i tried and everybody loved it, and it was pretty easy to make! and there was no baking required, it's a cold dessert! i love that in these hot, humid summer days....here it is

strawberry banana split cake

2 c graham cracker crumbs
1/2 c butter or margarine, melted
1/4 c sugar

filling
1/2 c butter or margarine, softened
2 c confectioners' sugar
1 Tbs milk
1 tsp vanilla extract
3 large, firm bananas, cut into 1/4 in slices
2 cans (8 ozs each) crushed pineapple, drained
2 quarts fresh strawberries, sliced

topping
2 c whipping cream
1/4 c confectioners' sugar
1 c almonds, or nut of your choice*

combine the crumbs, butter, and sugar; press into ungreased 13-9-2in dish. chill for one hour. in a mixing bowl, cream butter, confectioners' sugar, milk, and vanilla. spread over crust; shill for 30 minutes. layer with bananas first, then spread pineapple on that, gently. follow with the strawberries. in a small, cold mixing bowl, beat cream until just before soft peaks form. add confectioners' sugar; beat jsut until stiff peaks form. spread over fruit. sprinkle with nuts. chill until serving. enjoy! :-)
serves 12-15

*any kind of nuts can be used, the original recipe calls for walnuts, but my family doesn't like them. you could use any kind, try macadamia for a hawaiian feel!

oops, let me correct my spelling, shill=chill, jsut=just, and for newbies in the kitchen, c=cup, tsp=teaspoon, and Tbs=tablespoon. have fun! *G*

Reindeer Pot Roast
2-3 pounds reindeer meat 1/4 pound salt pork
flour salt & pepper
1 1/4 c. water 1 tsp. salt
1/4 tsp. pepper 1 bay leaf
4 carrots (peeled) 4 turnips (peeled)
4 potatoes (peeled 6 small onions
Rinse meat and pat dry. Lard with 3/4 of the salt pork. Rub with flour, salt, and pepper. Fry the remaining salt pork in a big iron skillet and then brorn the meat in this fat. Remove the salt pork and discard. Remove the meat and brown arounf 2 tablespoons of flour in the fat. Slowly add the water while stirring constantly. Then add the seasonings. Put the meat back into the skillet - cover - turn the heat down low and allow to cook until getting a bit tender. Then add the veggies and continue cooking another 30 minutes or so. While the veggies are cooking mix up a batch of dumplings - and add them to the skillet when the veggies are about done. Cook another 15 minutes or so - still covered mind you. Serves 4.
Now if you have a problem with cooking up Santa's only means of transportation then you could substitute ordinary venison. And if you find you have a problem with cooking up Bambi's mum or pa you could substitute 'possum. I don;t know where y'all live - but they passed a law here in Tennesse making it legal for citizens to harvest roadkill. So if you go out hunting with your car make sure you catch the critter with you bumper and not the tires - keeping in mind that this is a pot roast and not a pizza recipe.

oops :) (peeled =(peeled) & brorn =brown & arounf = around & don;t =don't
whew! but it really is very good

Recipe for Rice Crispies. Milk, bowl, spoon and Rice Krispies. Put spoon milk and cereal in the bowl and Bon Apetit !!

For Mama and her girls...
MOTHER'S LIFETIME RECIPE
2 heaping cups patience
1 heartful of love
2 handfuls of generousity
1 headful of understanding

Sprinkle generously with kindness. Add plenty of faith and mix well. Spread over a period of a lifetime and serve everyone you meet!
~~~
There are two ways of spreading light~to be the candle or the mirror that reflects.

Tao,
that was very sweet. i love the recipe and sure mama will too.

Huckleberry Pie
AKA
~Mstree Pie~

Crust:
1 cube softened butter
1 cup flour
Cut up butter; mix with flour (fingers do work best). Work together until it feels moist. Press into pie plate like graham cracker crust. Prick with a fork. Bake at 325-350 degrees for 12-15 minutes or until golden brown. Remove and cool. (1/3 cup finely chopped nuts may be added and makes it very elegant).

Cream Cheese Filling:
1-8oz. package cream cheese
1/2 cup powdered sugar
1 Tablespoon fresh lemon juice
Let cheese set until at room temperature. Mash with a fork. Stir in powdered sugar and lemon juice. Fold in one package Dream Whip prepared as directed on the package. Pile gently in crust. (I prefer to use whipping cream and a tablespoon of vanilla extract for flavor.)

Berries:
Simmer together about 3 minutes 1 cup huckleberries and 2/3 cup water. Blend and add to boiling mixture 1 cup sugar, 3 Tablespoons cornstarch, and 1/3 cup water. Boil, stirring constantly until thick and clear. Fold in remaining 2 cups berries, cool and pour on cream cheese mixture. Refrigerate until firm, about 2 hours.

This is an original recipe shared with Mstree but she has changed it on occasion. You may substitute whole wheat flour for white flour, blend 8 ounces lowfat cottage cheese for cream cheese, and use another sweetener such as honey of fructose for a more natural, lowfat pie.

This recipe works well with any pie filling. Just pour your favorite out of a can if you do not have your own berries. The crust is excellent for any cream pie you make and saves having to buy graham crackers...much easier too.

Enjoy! And a good recipe is like a good friend...always enjoyed more when shared with other friends.

~Mstree~