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Software Vault: The Gold Collection
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---------- Recipe via Meal-Master (tm) v7.01
Title: Irish Brown Bread #1 Monica Sheridan
Categories: Breads, Irish
Servings: 1
4 c Stone Ground 1 1/2 ts Salt
Whole wheat flour 1 1/2 ts Baking soda
2 c White flour 2 c Buttermilk or sweet milk
Mix the whole wheat flour throughly with the white flour, salt, and soda.
Make a well in the center and gradually mix in the liquid. Stir with a
wooden spoon. You may need lass, or more liquid - it depends on the
absorbent quality of the flour. The dough should be soft but managable.
Knead the dough into a ball in the mixing bowl with your floured hands.
Put on a lightly floured baking sheet and with the palm of your hand
flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour,
make a cross through the center of the bread so that it will easily break
into quarters when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and
bake a further 15 minutes.
If the crust seems too hard, wrap the baked bread in a damp tea cloth.
Leave the loaf standing upright until it is cool.
The bread should not be cut until it has set - about 6 hours after it
comes out of the oven.
From "The Art of Irish Cooking" by Monica Sheridan
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Irish Brown Bread #2 Monica Sheridan
Categories: Breads, Irish
Servings: 1
4 c Stone Ground 1 1/2 ts Baking soda
Whole wheat flour 2 c Buttermilk or sweet milk
2 c White flour 2 tb Butter
1 1/2 ts Salt 2 tb Sugar
Mix the whole wheat flour throughly with the white flour. Rub the butter
into the flours. Add the salt, and soda.
Make a well in the center and gradually mix in the liquid. Stir with a
wooden spoon. You may need less, or more liquid - it depends on the
absorbent quality of the flour. the dough should be soft but managable.
Knead the dough into a ball in the mixing bowl with your floured hands.
Put in on a lightly floured baking sheet and with the palm of your hand
flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour,
make a cross through the center of the bread so that it will easily break
into quarters when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake
a further 15 minutes.
If the crust seems too hard, wrap the baked bread in a damp tea cloth.
Leave the loaf standing upright until it is cool.
The bread should not be cut until it has set - about 6 hours after it comes
out of the oven.
From "The Art of Irish Cooking" by Monica Sheridan
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Shepards Pie
Categories: Main dish, Irish
Servings: 4
1 lb Cold, leftover roast, lamb, 1/2 oz Flour
Beef, veal, pork orn 1/4 pt Meat stock or milk
Combination of these meats Salt and pepper to taste
1 1/2 lb Potatoes Milk
1 1/2 oz 1 1/2 T butter or margarine
Mince the cold meat, removing all fat, skin and gristle first. Cook
potatoes, peeled and cut in halves, until soft enough for mashing.
Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four.
To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and
fairly thick and just to the point of boiling, stir in the minced meat.
Stir over a low heat for 3 minutes, seaoning with the salt and pepper to
taste. Pour into a flat oven proof dish and refrigerate.
Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or
margarine, and a little milk and whick with a fork until smooth. Set aside
until the minced meat is cool enough to have solidified and formed a solid
surface. If you add the potatoes to hot mince, it will sink into it.
When cool, spread the potatoes about an inch thick all over the dish,
working lightly with a fork. Dot with pieces of butter or cover with
grated cheese, if liked. Bkae in a 400 degree oven for 30 minutes.
This dish may be prepared in the morning and left for cooking in the
evening wothout harm. Cabbage is the best vegetable to accompany this
dish.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Potato Farls (irish)
Categories: Breads, Appetizers, Irish
Servings: 8
1 1/4 lb Potatoes (3 or 4) 1/2 ts Salt
2 tb Butter, melted 4 ts Vegetable Oil
1 c Flour, all purpose
Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain
well; return to saucepan over low heat. Add butter; mash potatoes well.
Stir in flour and salt. Gather mixture into a ball; turn onto lightly
floured surface. Knead lightly until smooth. Divide dough in half. Roll
out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into
quarters; set aside. Repeat with remaining dough. In large nonstick
skillet, heat half the oil over medium-high heat. Cook dough quarters in
batches, 2 minutes on each side or until golden brown, adding more oil as
necessary. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: The Original Irish Coffee
Categories: Beverages, Restaurants, Irish
Servings: 1
1 c Coffee, fresh brewed 3 tb Irish whiskey (1 jigger)
3 x Sugar cubes
Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey
and stir to combine. Top with whipped cream and serve.
-- from THE BUENA VISTA, San Francisco, California
-----