Near a misty stream in Ireland in the hollow of a tree,
Live mystical, magical leprechauns who are clever as can be.
With their pointed ears, and turned up toes and little coats of green,
The leprechauns busily make their shoes and try hard not to be seen.
Only those who really believe have seen these little elves.
And if we are all believers, we can surely see for ourselves.

A Taste Of Ireland
(from Woman's World)

Beer-braised Corned Beef & Cabbage

1 Tbs. oil, preferably canola
2 large onions cut into 1/4" slices
3 1/2 to 4 lbs. corned beef brisket
1/2 tsp. pepper
2 - 12 oz. stout beer (3 cups) such as Guiness
1 Tbs. Dijon mustard
1 small head savoy cabbage (about 2 lbs.) cut into 8 wedges

In pot hear oil over medium high heat. Add onions; cook until browned,
3-4 minutes. Remove half of onions; reserve. Sprinkle corned beef with
pepper; add to pot. Cook until browned, 3 minutes per side. Stir in stout,
mustard and enough water to cover beef; cover. Bring to a boil; reduce
heat to medium low. Simmer until tender, 3 1/2 - 4 hours, turning after
2 hours. Transfer beef to carving board; cover to keep warm. Add cabbage
and reserved onions to pot; cook until tendeer, 15 minutes. Slice corned
beef; serve with cabbage and onions.
(The best war to slice corned beef: Start at one corner and cut
against the grain to make tender, melt-in-mouth slices.)

Nutty Irish Soda Bread

1 cup chopped walnuts
4 1/2 cups all purpose flour
2 1/4 tsp. baking soda
1 tsp salt
1 cup currants
1 1/2 cups buttermilk
2 eggs

Preheat oven to 350oF. Spread walnuts on un-greased baking sheet.
Bake until lightly browned, 5-6 minutes,; cool in large bowl; combine
flour, soda, salt, currants and walnuts. Combine buttermild with eggs. Stir
buttermilk mixture into flour until combined. On work surface knead dough
until smooth, 1-2 minutes. Shape into round loaf; lightly sprinkle with flour.
Place on un-greased baking sheet. With serrated knife cut 1/2" deep X in
top. Bake 45-50 minutes or until baked through and loaf sounds hollow
when tapped on bottom. Remove from pan; cool on rack 20 minutes.

Glazed Carrots & Parsnips

2 Tbs. butter or margarine
1 Tbs. packed dark brown sugar
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. cracked pepper
1 lb. parsnips, diagonally cut into 1/4" thick slices
2 lbs. carrots, diagonally cut into 1/4" thick slices

In large pot melt butter with sugar over medium heat. Stir in
thyme, salt and pepper. Add parsnips. Cover; cook 5 minutes.
Add carrots. Cover; cook, stirring occasionally, until vegetables
are tender, 10-12 minutes.

Garlic Mashed Potatoes & Turnips

2 lbs. all purpose potatoes, peeled & cut into 2" pieces
1 lb. turnips, peeled & cut into 2" pieces
2 cloves garlic
6 Tbs. butter or margarine
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup milk
Additional butter & chopped fresh parsley, optional

In pot combine potatoes, turnips & garlic with enough water to
cover by 1". Over high heat bring to a boil; reduce heat to
medium. Cook until vegetables are tender, 20-25 minutes.
Drain; return to pot over very low heat. Add butter, salt &
pepper; mash until smooth. Stir in milk; mash until combined.
Serve topped with butter & parsley, if desired.

Irish Scones
Sent to me by a very dear friend
and yes, she's Irish :-)

2-1/2 cups flour
1/4 cup rolled oats
1 tsp. baking soda
1 tsp. cream of tartar
2 Tbs. sugar
1/2 tsp. salt
1/4 cup cold butter or margarine
1/2 cup raisins
1 cup buttermilk

Preheat oven to 400o. Mix dry ingredients together in large
bowl. Cut in butter or margarine with a pastry blender until
mixture resembles coarse crumbs. Add raisins and mix slightly.
Pour in milk and mix until dry ingredients are moistened.
Turn out onto a lightly floured surface; then pat into a 3/4"
thickness. Using a 2" glass or biscuit cutter dipped in flour, cut
dough into circles. For triangles, divide dough in half, pat
each half into a circle 3/4" thick; then cut each into 6 wedges.
Place on ungreased baking sheet and bake for 10-15 minutes
or until golden brown. Serve hot with butter or jam. Store
leftovers in an airtight container. Makes 12 rounds or triangles.


Irish Coffee Chocolate Cake

Whipped Cream Frosting

1 qt. heavy cream 1 Tbs. Instant espresso coffee powder
10 oz. white chocolate, coarsely chopped
1 Tbs. whiskey or milk



Cake

1 pkg. (1 lb. 2.25 oz.) devil's food cake mix, preferably Duncan Hines
1 cup + 2 Tbs. milk
1/2 cup butter or margarine, melted
2 eggs
3 Tbs. whiskey or milk
2/3 cup minature semisweet chocolate chips
Chocolate covered espresso beans, optional
Chocolate curls, optional

Frosting

In pot over medium beat, bring cream and espresso powder to a simmer.
Remove from heat; add white chocolate. Let stand 1 minute; stir until
smooth. Transfer to bowl; press plastic wrap against surface.
Refrigate 8 hours or overnight.

Cake

Preheat oven to 350oF. Coat 2 9" round cake pans with cooking spray.
In bowl combine cake mix, milk, butter, eggs & whiskey. At low speed
beat 30 seconds. Increase speed to medium; beat 2 minutes. Stir in
chocolate chips. Divide batter between pans. Bake 25 minutes or until
toothpick inserted into centers comes out with moist crumbs clinging.
Cool on racks 10 minutes. Remove from pans; cool completely on racks.

Assembly

At medium speed beat cream frosting with 1 Tbs. whiskey until stiff
peaks form, about 3 minutes. Half each cake layer horizontally. Set
aside 1 cup frosting for garnish. Place 1 cake layer on serving plate
spread with 1-1/4 cups frosting. Repeat layering with remaining
cakes; spreading each layer with 1-1/4 cups frosting. Spread top
and sides of cake with remaining frosting. If desired, transfer
reserved frosting to pastry bag fitted with star tip. Pipe or spoon
frosting onto cake top. Garnish with espresso beans and
chocolate curls, if desired.

Happy St. Patricks Day !

Sleeping leprechaun and dancers from
Miss.Pita's Domain


"Dance Of The Little People"