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Judy Dyke

Food court 3-13

St. Patrick’s Day is soon to be here, so we ought to do some good Irish recipes. Sounds good to me ... something different for a change.

Sweet-Sour Red Cabbage

1/2 cup cider vinegar

1/4 cup sugar

1/4 cup packed brown sugar

1 medium head red cabbage, shredded (10 cups)

2 bacon strips, diced

1 medium tart apple, peeled and chopped

1/2 cup chopped onion

1/4 cup water

2 tablespoons white wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground cloves

In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage, toss to coat. Let stand for 5 to 10 minutes. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon remove to paper towel to drain. In the drippings, sauté apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat, cover and simmer for 30 to 35 minutes. Stir in all of the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving. Serves 8 to 10.

Best Ever Potato Soup

6 bacon strips, diced

3 cups cubed peeled potatoes

1 14 1/2-ounce can chicken broth

1 small carrot, grated

1/2 cup chopped onion

1 tablespoon dried parsley flakes

1/2 teaspoon each celery seed, salt and pepper

3 tablespoons all-purpose flour

3 cups milk

8 ounces process cheese (Velveeta), cubed

2 green onions, thinly sliced

In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrots, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil and stir for 2 minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions. Serves 8.

Cabbage Roll Casserole

2 pounds ground beef

1 large onion, chopped

3 garlic cloves, minced

2 15-ounce cans tomato sauce, divided

1 teaspoon dried thyme

1/2 teaspoon dill weed

1/2 teaspoon rubbed sage

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

2 cups cooked rice

4 bacon strips, cooked and crumbled

1 medium head cabbage (2 pounds), shredded

1 cup (4 ounces) shredded part skim mozzarella cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in rice and bacon, heat through. Remove from heat. Layer a third of the cabbage in a greased 13-by-9-inch baking dish. Top with half of the meat mixture. Repeat layers, top with remaining cabbage. Pour remaining tomato sauce over top. Cover and bake at 375° for 45 minutes. Uncover, sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Crispy Oven Fried Oysters

3/4 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon pepper

2 eggs

1 cup dry bread crumbs

2/3 cup grated Romano cheese

1/4 cup minced fresh parsley

1/2 teaspoon garlic salt

1 pint shucked oysters or 2 8-ounce cans whole oysters, drained

2 tablespoon olive oil

Jalapeno Mayonnaise

1/4 cup mayonnaise

1/4 cup sour cream

2 medium jalapeno peppers, seeded and finely chopped

2 tablespoons milk

1 teaspoon lemon juice

1/4 teaspoon grated lemon peel

1/8 teaspoon salt

1/8 teaspoon pepper

In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt. Coat oysters with flour mixture, then dip in eggs and coat with crumb mixture. Place in a greased 15-by-10-by-1-inch baking pan, drizzle with oil. Bake at 400° for 15 minutes or until golden brown. Meanwhile, in a small bowl whisk the jalapeno mayonnaise, ingredients. Serve with oysters. Makes about 2 1/2 dozen (about 2/3 cup jalapeno mayonnaise).

Glazed Corned Beef

1 corned beef brisket (3 to 4 pounds), trimmed

1 medium onion, sliced

1 celery rib, sliced

1/4 cup butter, cubed

1 cup packed brown sugar

2/3 cup ketchup

1/3 cup white vinegar

2 tablespoons prepared mustard

2 teaspoons prepared horseradish

Place corned beef and contents of seasoning packet in a Dutch oven, cover with water. Add onion and celery, bring to a boil. Reduce heat, cover and simmer for 2 1/2 hours or until meat is tender. Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan. Set aside. In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing Serves 12.

Slow Cooked Cabbage Rolls

1 large head of cabbage

1 egg, beaten

1 8-ounce can tomato sauce

3/4 cup quick cooking rice

1/2 cup chopped green pepper

1/2 cup crushed saltine (about 15 crackers)

1 ounce onion soup mix

1 1/2 pounds lean ground beef

1 46-ounce can V8 juice

Salt to taste

Grated Parmesan cheese

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. Drain well. (Refrigerate remaining cabbage for another use). Cut out the thick vein from the bottom of each reserved leaf, making a V shaped cut; set aside. In a large bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place about 1/3 cup meat mixture on each cabbage leaf, overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks. Place cabbage rolls in a 3-quart slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6 to 7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese. Serves 6.

Colcannon Potatoes

2 pounds cabbage, shredded

2 cups water

4 pounds potatoes, peeled and quartered

2 cups milk

1 cup chopped green onions

Salt and coarsely ground pepper to taste

1/4 cup butter, melted

Crumbled cooked bacon and minced fresh parsley

In a large saucepan, bring cabbage and water to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm. Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat, cover and cook for 15 to 17 minutes or until tender. Drain and keep warm. In a small saucepan, bring milk and onions to a boil, remove from the heat. In a large mixing bowl, mash potatoes. Add milk mixture, beat until blended. Beat in the melted butter, bacon and parsley. Serves 12 to 16.

Blarney Stones

4 eggs

1 3/4 cups sugar

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup butter, melted


2 pounds confectioners’ sugar (about 7 1/2 cups)

2/3 cup milk

2 teaspoons vanilla extract

1/8 teaspoon salt

6 cups finely chopped peanuts

In a large mixing bowl, beat the eggs, sugar and vanilla until thick and lemon colored, about 4 minutes. Combine the flour, baking powder and salt, add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. Pour into a greased 13-by-9-inch baking dish. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into squares. Cover and freeze overnight. For frosting: In a small mixing bowl, beat the sugar, milk, vanilla and salt until smooth. Frost the top and side of frozen cake squares. Roll in peanuts. Place on wire rack to set. Makes 2 dozen.

Irish Lamb Stew

6 tablespoons all-purpose flour, divided

1 teaspoon salt

1/8 teaspoon pepper

1 1/2 pounds lamb stew meat cut into 1-inch cubes

2 tablespoons vegetable oil

3 cups water

1/2 teaspoon dill weed

8 pearl onions

3 medium carrots cut into 1-inch pieces

2 large potatoes, peeled and cubed

1/2 cup half and half cream

Hot biscuits

In a large resalable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb, shake to coat. In a Dutch oven, brown lamb in oil on all sides. Add water and dill, bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is almost tender. Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. In a small bowl, place remaining flour, stir in cream until smooth. Stir into stew. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with biscuits. Serves 6.

Do you have any Irish recipes or any other recipes you would like to share with our other readers, if so you can send them to my email at judyd2313@frontier.com or drop a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.