IRISH STEW   (serves 6)

Bowl of Irish stew      Ingredients:

     • 1 tbsp. olive oil
     • ½ tsp. salt
     • 2 lbs. boneless lamb shoulder or mutton, cut into 1½ in.
     • ground black pepper
     • 1 large onion, sliced
     • 2 carrots, peeled and cut into large chunks
     • 1 parsnip, peeled and cut into large chunks (optional)
     • 4 cups water (add more if needed)
     • 3 large potatoes, peeled and cut into quarters
     • 1 tbsp. chopped fresh rosemary (optional)
     • 1 cup chopped leeks
     • chopped fresh parsley (optional)


Heat oil (medium heat) in a large pot or, preferably, a Dutch oven.  Add lamb pieces.  Stir gently until evenly browned.  Season with salt and pepper.

Add the onion, carrots, and parsnips, and cook for about 3 minutes.  Stir in the water. Cover and bring to a boil.  Bring the heat down to low.  Simmer for 1 hour or longer, depending on the cut of meat and if it is tender yet.

Stir in potatoes.  Simmer for 15 to 20 minutes.  Add leeks and rosemary.  Simmer uncovered until potatoes are tender but still whole.  Serve hot in bowls.  Garnish with fresh parsley if desired.


IRISH BOXTY  (Serves 6)

Irish Boxty

•  1½ cups grated raw potatoes
     •  1 cup all-purpose flour

     •  1 cup mashed potatoes

     •  1 egg

     •  1 tbsp. milk

     •  Salt and pepper to taste

     •  ¼ cup olive oil OR 1 to 2 tbsp. of butter


Combine grated potatoes with flour in a large bowl.  Stir in mashed potatoes - mix well.
In a separate bowl, whisk together the egg and milk. Pour the mix into the potatoes. Season to taste with salt and pepper.

Heat the olive oil or butter in a large skillet over medium-high heat. Pour the potato mixture into the skillet, forming patties about 2 inches in diameter. Fry on both sides until golden brown (3 to 4 minutes per side). Drain on a paper towel-lined plate. Serve warm.



Corned beef and cabbage

     • 3 lbs. corned beef brisket with spice packet
     • 10 small red potatoes
     • 5 carrots, peeled and cut into pieces (3 inches)
     • 1 head of cabbage (large), cut in small wedges


Place corned beef in a large pot or, preferably, a Dutch oven.  Cover with water.  Add the spice packet that came with the corned beef.  Cover the pot and bring to a boil.  Turn heat down to a simmer. Simmer 45-50 minutes per pound, or until tender.

Add whole potatoes and carrots.  Cook until they are nearly tender.  Add cabbage and cook for 15 more minutes.  Remove corned beef and let it sit for 15 minutes.

Place the vegetables in a bowl and cover.  Add as much broth (cooking liquid reserved in the Dutch oven/large pot) as you want.  Slice the corned beef across the grain.  Serve it with mustard or horseradish.


Here are some delicious St. Patrick's Day desserts to try. You can also put out a tray of green fruits such as kiwi, apples, grapes, pears, honey dew melon, etc.


Mint ice cream sandwiches
     •  6 tbsp. butter 
     •  ¾ cup sugar

     •  1 egg

     •  1½ tsp. milk

     •  ¾ tsp. vanilla extract

     •  1 1/3 cups all-purpose flour

     •  ¼ cup baking cocoa

     •  1¼ tsp. baking powder

           ¼ tsp. salt
     •  1½ to 2 cups mint chocolate chip ice cream


In a small mixing bowl, cream the butter and sugar.  Add the egg, milk, and vanilla extract, mixing well. 

In another bowl, combine the flour, cocoa, baking powder and salt.  Slowly add this to the creamed mixture until well blended.  Divide the dough into two portions and flatten.  Cover in plastic wrap and refrigerate for 1 hour (or until firm).

On a lightly floured surface, use a rolling pin to roll out dough (1/8 to 1/4 inch thickness).  Cut using a floured 3 inch shamrock cookie cutter.  Place the shamrock dough on parchment paper-lined baking sheets (about 2 inches from one another).  If you desire, prick with a fork.  Bake at 350°F for 
8-10 minutes (or until set).  Cool for 3 minutes before removing from pans and transferring to wire racks to cool. 

Spread 1/4 to 1/3 cup of ice cream over six cookies.  Place remaining cookies on top.  Cover each of them individually in plastic wrap and freeze. 

CHOCOLATE MINT CUPCAKES  (makes 12 cupcakes)

chocolate mint cupcakes

       •  1¼ cups all-purpose flour
       •  ½ cup unsweetened Dutch-process cocoa
¾ tsp. baking soda
         •  ¼ tsp. salt

•  1 cup granulated sugar
       •  1/3 cup vegetable oil

1 egg

       •  1 tsp. vanilla

•  ¾ cup buttermilk

•  ½ cup mint chips (Andes Mint are 

Preheat oven to 350°F.

Line cupcake pan with paper cups.

In a small mixing bowl, combine flour, cocoa powder, baking soda, and salt - mix well.

In a large mixing bowl, whisk together the sugar, oil, egg and vanilla, until it becomes a smooth texture.  Alternately whisk in flour mixture and buttermilk - divide equally - first flour, buttermilk, flour, buttermilk, then flour.  Beat until the batter is smooth.  Lastly, stir in Andes Mint chips.

Scoop the batter into the cupcake pan.  Bake in the oven for 22 to 25 minutes (or until the tops of the cupcakes spring back when lightly touched).  Cool on the rack for 10 minutes.  Remove the cupcakes from the pan and let them cool completely.  Top the cupcakes with frosting, buttercream, or cream cheese icing.  Add some shamrock sprinkles if desired.


Shamrock cookies
       •  1½ cups butter
       •  1½ cups confectioners' sugar

       •  6 egg yolks

       •  1 tbsp. vanilla extract

       •  ½ tsp. salt

       •  3½ cups all-purpose flour

       •  White icing

       •  Green crystals, for decoration


Preheat the oven to 350°F. 

In a large mixing bowl, beat 1½ cups of butter until smooth.  Add 1½ cups of confectioners' sugar to the butter and mix.  Add the 6 egg yolks, vanilla extract, and salt - beat well.  Stir in the flour. 
Cover the cookie dough with plastic wrap and chill for 30 minutes. 

Using a rolling pin, roll out the cookie dough to a ½ inch thickness.  Using the shamrock cookie cutter, cut out shamrock shapes. 

Line a cookie sheet with parchment paper and place the shamrocks on it.  Place them in the oven and bake for 8-10 minutes (or until slightly golden).  Remove the cookies from the oven and cool.  Ice the cookies with a thin layer of white or green icing (3 drops of green food coloring into the white icing).  Lastly, sprinkle the shamrock cookies with the green crystals.