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I'm so glad you all came by and I would like to invite you to stay for dinner..

I hope you will like what I have chosen to serve for dinner today..

Here is our menu:

Potato and Leek Soup

Dublin Lawyer (Lobster in a cream sauce)
Corned Beef and Cabbage
with Potatoes, Carrots and Turnips

Irish Potato Cakes
Parsnip Cakes

Buttermilk Scones

Bailey's Irish Cream Mousse Pie
Irish Coffee
A Homemade Version of Bailey's Irish Cream

Here are the recipes for our special dinner today.. Enjoy!!

"Ni geal an gaire ach sanait a mbionn an biadh"
~Laughter is the gayest where food is best~


~Potato & Leek Soup~


2-2 1/2 lbs.Potatoes (cut into cubes)
2 Leeks (thinly sliced)
3 Medium Onions (diced)
2 Tbp of Oats
1/2 Stick Butter
2 Cloves Garlic (crushed)
2 Cups Chicken Stock
2 Cups Milk
Salt & Pepper to taste
Ground Nutmeg

Melt butter in large pan, cook onions and leeks
for 3 minutes. Add potatoes and continue to cook
until potatoes are golden brown. Sir in the oats
and cook for 1 minute.
Add garlic and cook for another minute.
Reduce heat and stir in chicken stock and milk.
Heat over low flame for 30 minutes, or until
vegetables are tender and soup begins to thicken. Season to taste.

Tip! Floury, old potatoes are best suited!

Garnish! Add a spoon of unsweetened whipped cream
and sprinkle with chopped chives, just before serving.

~Dublin Lawyer~
(Lobster in cream sauce)


2 1/2 lb Fresh lobster
3 Tbp Butter
4 Tbp Irish whiskey
1/3-1/2 Cup Heavy Cream
Salt and Pepper

The lobster should be cut in two down the center.
Remove all the meat from the lobster, including
the claws: retain the shell for serving. Cut the
meat into chunks.

Heat the butter until foaming and quickly saute
the lobster chunks in it, until just cooked but not colored.

Warm the whiskey slightly, then pour it over the
lobster and set fire to it.
Add the cream, mix with the pan juices, and taste for seasoning.

Put back into the half shells and serve hot.
Makes 2 servings

~Corned Beef and Cabbage~


1 large Corned Beef Brisket or Round
2 or 3 Cans of Cheap Beer
1 or 2 tsps Coriander Seeds
1 or 2 tsps Mustard Seeds
a few dashes Cinnamon
a few dashes of Allspice
3 or 4 large Potatoes, scrubbed and chopped in
5 or 6 Carrots, thickly sliced
3 or 4 Turnips, scrubbed and thickly sliced
1 large Cabbage, cut in wedges

Buy a corned beef brisket or round at your local supermarket.
In a pot, pour 12 ounces of beer. Add a bay leaf
or two, a teaspoon or two of coriander seeds, a
teaspoon or two of mustard seeds, a few dashes of
cinnamon, a few dashes of allspice, and all the
juice from the corned beef pack.

Put the corned beef on a steamer rack in the pot
and add water to bring the liquid level up to the
bottom of the rack.
Cover the pot and put it on some heat and bring
the liquid to a boil. Steam for several hours (it
takes about five hours for a 4 lb brisket) until
the meat doesn't feel rubbery when you stick a fork in it.
Add water or beer or both as needed to keep some
liquid in the pot. (You may steam the corned beef over night.)

Remove the meat and slice. Remove the steamer rack.
(At this point let meat stay in rack to rest.)
Leave all the other stuff in the pot and put in
some potatoes and carrots and turnips or
whatever. Add water (or beer) to cover and boil
until they are cooked. Remove all the
vegetables and potatoes. Put the steamer rack
back in and put in some cabbage wedges. Steam
them for about fifteen to twenty minutes,
depending on how crisp or soggy you like cabbage.

~Buttermilk Scones~


1 lb Flour
1 tsp. Baking Soda
1/2 tsp. Salt
3 oz Shortening
3/4 Cup Buttermilk or Sour Milk
1 Egg

Sift together flour, soda and salt.
Add shortening.
Beat egg slightly, add milk, add to first mixture.

Roll out about 1/2 inch thick, cut with fluted
cutter. Place on greased cookie sheet.
Bake in hot oven (450-475F) about 15 minutes.
Makes 6 servings

~Irish Potato Cakes~


3 oz plain Flour
1/2 tsp. Baking Powder
1/2 lb Mashed Potato
1/2 tsp. Salt
1 oz Butter
1 Tbp. Milk

Sieve flour, salt and baking powder into a bowl,
rub in the butter until the mixture resembles breadcrumbs.
Mix in mashed potato and a little milk to make a
soft dough. Roll out half an inch thick, cut into
shapes with a small round cutter,
brush with beaten egg and bake in a hot oven
(425-450) for about 15 to 20 minutes.

The potato cakes may also be fried in a hot
frying pan. Best served hot with butter. Makes 4 servings

~Parsnip Cakes~


1 lb Parsnips
2 Tbps. Flour
1/8 tsp.Mace
2 Tbps. Melted butter
Salt and Pepper
1 Large Egg
8 Tbps Breadcrumbs (heaping)
Oil for frying

Peel and slice the parsnips, then boil in salted
water until tender. Drain and mash them well.

Add flour, mace, melted butter, salt and pepper,
then form into small flat, round cakes.
Dip into the beaten egg, then into the
breadcrumbs, and fry in hot oil until brown on
both sides.
Makes 4 servings.

~Bailey's Irish Cream Mousse Pie~


3 Eggs, separated
3/4 Cup Bailey's Irish Cream
1 Cup Walnut Meats, chopped
1/8 tsp Salt
2 Cups Kool-Whip
2 Tbps Shaved Semi-Sweet Chocolate

Beat egg yolks until lemon-colored. Add salt and
Bailey's. Cook in top of double boiler until yolk mixture thickens. cool.
Beat egg whites until stiff.

Combine egg-Bailey's mixture, egg whites, and 2/3
of the Kool Whip, using a folding motion.
Fold in 3/4 cup of the nut meats. Scrape into a
baked pie shell.

Cover with remaining whipped topping. Sprinkle
with remaining nut meats and chocolate shavings.
Freeze for 4 hours (no more than 8,though)
Makes 4 servings.

~Bailey's Chocolate Mousse Pie #2~


6 oz Ready Crust (graham or choc)
1 pk Unflavored Gelatine (Knox)
1 tsp Vanilla
3/4 Cup Milk
3/4 Cup Bailey's Irish Cream
6 oz Semi-Sweet Chocolate Chips
2 Cups Frozen Whipped Topping

In saucepan, sprinkle unflavored gelatine
over milk. Let stand about 1 minute. Stir over
low heat until gelatine is dissolved, about 5
minutes. Add chocolate and continue cooking,
stirring constantly until chocolate is melted: stir in vanilla.

Remove from heat and stir occasionally, adding
Bailey's about five minutes after removal from heat.
When mixture forms mounds when dropped from
spoon, fold in whipped topping. Turn into crust.

Garnish with more whipped topping
(or real whipped cream, when served if desired)
Chill at least 4 hours before serving.
Makes 4 servings.

~Irish Coffee~


1 Cup Freshly Brewed Coffee
3 Sugar Cubes
3 Tbps (1 jigger) Irish Whiskey
Whipped Cream

Warm a footed Irish Coffee Mug (or any footed mug)
Place sugar cubes in cup, pour hot coffee over.
Add Whiskey and stir.
Top with Whipped Cream and serve.
Makes 1 serving.

~Bailey's Irish Cream~


1 Cup Irish Whiskey
1 Can Sweetened Condensed Milk
3 Eggs
1 Tbp Hersheys Chocolate Syrup
1 Tbp Vanilla

Blend and refrigerate..Serve chilled.



2-3 Tbps Boiling Water
1 Tbp Instant Coffee Crystals
1 Can Sweetened Condensed Milk
1/3-1/2 pt. Irish Whiskey
1 Sm.Container Heavy Cream

Mix together and refrigerate..


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