I need some help please.

Our office is having a St. Patty's day pot luck and we need to bring
something
Irish or green. The only things I can think of are lime Jell-O, corned beef
or a salad.
Or cookies or cupcakes with the green icing, which I am sure one of the
cookie/cake bakers will sign up for.

Suggestions PLEASE.

Thank you! Thank you!

"Anita" > wrote in message
...
> I need some help please.
>
> Our office is having a St. Patty's day pot luck and we need to bring
> something
> Irish or green. The only things I can think of are lime Jell-O, corned
> beef or a salad.
> Or cookies or cupcakes with the green icing, which I am sure one of the
> cookie/cake bakers will sign up for.
>
> Suggestions PLEASE.
>
> Thank you! Thank you!
>

how about corned beef and cabbage?

--
C.D

On Tue, 3 Mar 2009 06:52:11 -0700, "Anita" >
wrote:

>I need some help please.
>
>Our office is having a St. Patty's day pot luck and we need to bring
>something
>Irish or green. The only things I can think of are lime Jell-O, corned beef
>or a salad.
>Or cookies or cupcakes with the green icing, which I am sure one of the
>cookie/cake bakers will sign up for.
>
>Suggestions PLEASE.
>
>Thank you! Thank you!
>
Scones with jam and whipped cream.

"C.D" > wrote in message
. com...
>
> "Anita" > wrote in message
> ...
>> I need some help please.
>>
>> Our office is having a St. Patty's day pot luck and we need to bring
>> something
>> Irish or green. The only things I can think of are lime Jell-O, corned
>> beef or a salad.
>> Or cookies or cupcakes with the green icing, which I am sure one of the
>> cookie/cake bakers will sign up for.
>>
>> Suggestions PLEASE.
>>
>> Thank you! Thank you!
>>
>
> how about corned beef and cabbage?
>
> --
> C.D
Corned beef was already considered, see above.

Green beer, served by green bikini clad wenches.

> Scones with jam and whipped cream.

Are scones Irish? Would this be okay for a brunch?

I've never had scones before. Are they like biscuits?
Green scones? Green jam? Green whipped cream?

"brooklyn1" > wrote in message news:K7crl.985$%

> Green beer

The green beer sounds good. Tho the bosses wouldn't approve of it.

On Mar 3, 8:52*am, "Anita" > wrote:
> I need some help please.
>
> Our office is having a St. Patty's day pot luck and we need to bring
> something
> Irish or green. *The only things I can think of are lime Jell-O, corned beef
> or a salad.
> Or cookies or cupcakes with the green icing, which I am sure one of the
> cookie/cake bakers will sign up for.
>
> Suggestions PLEASE.
>
> Thank you! *Thank you!

How about colcannon? It would fit in a lasagna-type pan so it would be
easy to bring.

Very Irish. Delicious, too.

Kris

Anita wrote:
> I need some help please.
>
> Our office is having a St. Patty's day pot luck and we need to bring
> something
> Irish or green. The only things I can think of are lime Jell-O, corned beef
> or a salad.
> Or cookies or cupcakes with the green icing, which I am sure one of the
> cookie/cake bakers will sign up for.
>
> Suggestions PLEASE.
>
> Thank you! Thank you!

Irish soda bread.

pat

"Arri London" > wrote in message
>> Suggestions PLEASE.
>>
>> Thank you! Thank you!
>
>
> Bread? Irish soda bread or potato bread/cakes
> Cabbage? Colcannon (potatoes, cooked kale/cabbage, milk and spring
> onions)
> Cheese? Plenty of Irish cheeses to be had, serve with oatcakes
> Lamb? Irish stew (lamb, onions, carrots, potatoes, salt, pepper,
> thyme) Salmon? Baked or grilled salmon is very Irish
> Apple pie? Single crust (top crust only) apple pie is very Irish
> Cake? Tipsy cake (trifle made with whiskey)
> Tea? Irish Breakfast tea (Twining's if an Irish brand isn't available)

Most of those are very good but they are not very green. I put off
eating colcannon for many years since it seemed the epitomy of
old-fashoined Irish cabbage (cooked to death). However, overcooking is
not necessary and when I made it last year I liked it. I don't
particularly like Irish Stew.



--
James Silverton
Potomac, Maryland

Anita wrote:
>
> I need some help please.
>
> Our office is having a St. Patty's day pot luck and we need to bring
> something
> Irish or green. The only things I can think of are lime Jell-O, corned beef
> or a salad.
> Or cookies or cupcakes with the green icing, which I am sure one of the
> cookie/cake bakers will sign up for.
>
> Suggestions PLEASE.
>
> Thank you! Thank you!


Bread? Irish soda bread or potato bread/cakes
Cabbage? Colcannon (potatoes, cooked kale/cabbage, milk and spring
onions)
Cheese? Plenty of Irish cheeses to be had, serve with oatcakes
Lamb? Irish stew (lamb, onions, carrots, potatoes, salt, pepper, thyme)
Salmon? Baked or grilled salmon is very Irish
Apple pie? Single crust (top crust only) apple pie is very Irish
Cake? Tipsy cake (trifle made with whiskey)
Tea? Irish Breakfast tea (Twining's if an Irish brand isn't available)

"Kris" > wrote in message
news:de5fcf91-34c7-410d-a248-

> How about colcannon? It would fit in a lasagna-type pan so it would be
>easy to bring.

>Very Irish. Delicious, too.

>Kris

Thanks Kris

Found this recipe. Does it sound about right?

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife
and fork.
Chop with a knife before mashing. Mash thoroughly to remove all the lumps.
Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the
time.
Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2
tablespoons
butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly
before
returning it to the pan. Chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and
simmer
for 45 minutes until tender. Drain. Remove any fat and chop into small
pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Serve in individual soup plates. Make an indentation on the top by swirling
a
wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle
with parsley.

"Cryambers" > wrote in message
...

> Irish soda bread.
>
> pat

Thanks pat.

I'll look up recipe.

Anita wrote:
>
> > Scones with jam and whipped cream.
>
> Are scones Irish? Would this be okay for a brunch?
>
> I've never had scones before. Are they like biscuits?
> Green scones? Green jam? Green whipped cream?

Scones are very Irish. They are related to US biscuits but not usually
as 'fluffy'.
Skip the 'green' colouring for anything. It's more Irish *not* to do
that.

Scones (from: The Poolbeg Book of Traditional Irish Cooking)

12 oz (about 2.5--3 cups) plain white flour
2 tbs butter
1 tbs sugar
1 level tsp baking soda
1 1/4 cups buttermilk or soured milk
3 tbs sultanas/golden raisins

Mix the dry ingredients in a bowl. Cut in the butter. Add enough
buttermilk to make a soft dough. Add in the raisins.
Turn out onto floured table or pastry board. Mix the dough a few times;
don't over knead. Roll out to about an inch thick. Use a 2-inch round
cutter to cut out the scones. Bake on a floured baking sheet at 425 F
for about 15 minutes, until well risen and lightly browned.
Serve warm with butter and good jam. And strong tea

If the green colour is essential, line the serving plate with green
crepe paper or napkins/serviettes.

"Arri London" > wrote in message
...
>
>
> Anita wrote:
>>
>> I need some help please.
>>
>> Our office is having a St. Patty's day pot luck and we need to bring
>> something
>> Irish or green. The only things I can think of are lime Jell-O, corned
>> beef
>> or a salad.
>> Or cookies or cupcakes with the green icing, which I am sure one of the
>> cookie/cake bakers will sign up for.
>>
>> Suggestions PLEASE.
>>
>> Thank you! Thank you!
>
>
> Bread? Irish soda bread or potato bread/cakes
> Cabbage? Colcannon (potatoes, cooked kale/cabbage, milk and spring
> onions)
> Cheese? Plenty of Irish cheeses to be had, serve with oatcakes
> Lamb? Irish stew (lamb, onions, carrots, potatoes, salt, pepper, thyme)
> Salmon? Baked or grilled salmon is very Irish
> Apple pie? Single crust (top crust only) apple pie is very Irish
> Cake? Tipsy cake (trifle made with whiskey)
> Tea? Irish Breakfast tea (Twining's if an Irish brand isn't available)

I like the Tipsy cake idea. GRIN!

The Colcannon is what I may try.

Thank you

"Arri London" > wrote in message > Scones are very Irish.
They are related to US biscuits but not usually
> as 'fluffy'.
> Skip the 'green' colouring for anything. It's more Irish *not* to do
> that.
>
> Scones (from: The Poolbeg Book of Traditional Irish Cooking)
>
> 12 oz (about 2.5--3 cups) plain white flour
> 2 tbs butter
> 1 tbs sugar
> 1 level tsp baking soda
> 1 1/4 cups buttermilk or soured milk
> 3 tbs sultanas/golden raisins
>
> Mix the dry ingredients in a bowl. Cut in the butter. Add enough
> buttermilk to make a soft dough. Add in the raisins.
> Turn out onto floured table or pastry board. Mix the dough a few times;
> don't over knead. Roll out to about an inch thick. Use a 2-inch round
> cutter to cut out the scones. Bake on a floured baking sheet at 425 F
> for about 15 minutes, until well risen and lightly browned.
> Serve warm with butter and good jam. And strong tea
>
> If the green colour is essential, line the serving plate with green
> crepe paper or napkins/serviettes.

Much thanks. I think I will try this!

Anita said...

> I need some help please.
>
> Our office is having a St. Patty's day pot luck and we need to bring
> something
> Irish or green. The only things I can think of are lime Jell-O, corned
> beef or a salad.
> Or cookies or cupcakes with the green icing, which I am sure one of the
> cookie/cake bakers will sign up for.
>
> Suggestions PLEASE.
>
> Thank you! Thank you!


Anita,

My suggestion???

Get really drunk at an Irish bar on St. Patrick's Day with Irish men and
women with darts (as best as I can recall) and over all the noise and
music, at the top of your lungs yell out "I've got a great Irish joke I
wanna tell ya!!!"

You can try it for effect at the office first.

I silenced the bar with all the ire that the Irish could muster, staring at
me.

Now that I had everyone's attention, I steadied myself for the punchline. I
mean the delivery of my joke. I vaguely heard a pin drop.

You've all been in this position I'll bet.

So I'm standing there with a combination of Irish and Los Angeleans of any
description, thinking I better enjoy my last Irish whiskey while I can.

This drunken mistake all took place in a few fractions of a second in my
mind's eye.

So... I waved off all the dart champions as I slugged one down a whiskey
and thought...

What did I say to draw such attention.

Then... it all came back to me!

And to tell you the truth, at that point I was damned if I do and damned if
I don't. Even my wife stepped aside. Smart Irish woman as she was.

So... where was I?

Oh! Have you heard the one about... no... that's not how it goes!?!

Ahhh... "Why is Ireland the richest country in the world???"

Ever seen dart board champs with elbows cocked? Sure you have? Right?

With the entire audience as my oyster of attention that I could reasonably
be buried in... I said... "bartender, can I have one last Irish whiskey
please?"

He obliged, asking me if I wanted a front or backdoor funeral. I waved him
off and said wait, I'm in the middle of a joke!

You should've seen his red face!

So I had my last Irish whiskey that I remember and walked into the middle
of the room, in case darts start to fly I'm not the only one.

My wife at this time was outside with her girlfriends in the car listening
for sirens, I'm guessing.

So without a friend in blurry sight...

Q: Why is Ireland the richest country in the world?

WHY?!?!?!

A: Cause the capital is always Dublin.

I got a few darts but I remember they laughed as I fell flat on my face.

Last thing I remember hearing myself saying was Erin Go Bragh!

Andy

James Silverton wrote:
>
> "Arri London" > wrote in message
> >> Suggestions PLEASE.
> >>
> >> Thank you! Thank you!
> >
> >
> > Bread? Irish soda bread or potato bread/cakes
> > Cabbage? Colcannon (potatoes, cooked kale/cabbage, milk and spring
> > onions)
> > Cheese? Plenty of Irish cheeses to be had, serve with oatcakes
> > Lamb? Irish stew (lamb, onions, carrots, potatoes, salt, pepper,
> > thyme) Salmon? Baked or grilled salmon is very Irish
> > Apple pie? Single crust (top crust only) apple pie is very Irish
> > Cake? Tipsy cake (trifle made with whiskey)
> > Tea? Irish Breakfast tea (Twining's if an Irish brand isn't available)
>
> Most of those are very good but they are not very green. I put off
> eating colcannon for many years since it seemed the epitomy of
> old-fashoined Irish cabbage (cooked to death). However, overcooking is
> not necessary and when I made it last year I liked it. I don't
> particularly like Irish Stew.
>
> --
> James Silverton
> Potomac, Maryland

AFAIK colouring food green isn't really all that traditionally Irish and
hardly contributes to the celebration, now does it LOL.

Just tossing out *easy* suggestions for a brunch buffet. Could have
suggested a real Ulster fry, but then everyone eating it would probably
have a heart attack in short order

Should have mentioned that the amount of whiskey in a Tipsy cake is very
small.

On Mar 3, 11:38*am, "Anita" > wrote:
> "Kris" > wrote in message
>
> news:de5fcf91-34c7-410d-a248-
>
> > How about colcannon? It would fit in a lasagna-type pan so it would be
> >easy to bring.
> >Very Irish. Delicious, too.
> >Kris
>
> Thanks Kris
>
> Found this recipe. *Does it sound about right?
>
> 3 pounds potatoes, scrubbed
> 2 sticks butter
> 1 1/4 cups hot milk
> Freshly ground black pepper
> 1 head cabbage, cored and finely shredded
> 1 (1-pound) piece ham or bacon, cooked the day before
> 4 scallions, finely chopped
> Chopped parsley leaves, for garnish
> Directions
> Steam the potatoes in their skins for 30 minutes. Peel them using a knife
> and fork.
> *Chop with a knife before mashing. Mash thoroughly to remove all the lumps.
> Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the
> time.
> Season with a few grinds of black pepper.
>
> Boil the cabbage in unsalted water until it turns a darker color. Add 2
> tablespoons
> butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly
> before
> returning it to the pan. Chop into small pieces.
>
> Put the ham in a large saucepan and cover with water. Bring to the boil and
> simmer
> for 45 minutes until tender. Drain. Remove any fat and chop into small
> pieces.
>
> Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
>
> Serve in individual soup plates. Make an indentation on the top by swirling
> a
> wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle
> with parsley.

Similar, but I make it differently, with no meat. Here's what I do:

Make those mashed potatoes as the recipe says.

Chop the cabbage and onion, then saute them together in butter until
soft (keeps more texture in the cabbage and has better flavor,IMHO).
Once the cabbage is cooked to your liking, mix it into the potatoes.
Spread into a lasagna-type pan/

Combine some dry (plain) bread crumbs with melted salted butter until
a crumbly but not soaked consistency and cover the potatoes with it.
Now shred some sharp cheddar (Irish if you can find it), enough to
cover the top,and add it over the bread crumbs. Bake at 350 until
bubbly.

This makes a very delicious (and buffet-friendly) version. Even
cabbage nay-sayers like it.

Hope this helps!

Kris

"Anita" schrieb :
>
> "brooklyn1" wrote :
>
>> Green beer
>
> The green beer sounds good. Tho the bosses wouldn't approve of it.
>
If the bosses won't approve, tell them to celebrate Ramadhan instead.
St. Pat's Day without beer... ****ing Puritans.

Cheers,

Michael Kuettner

Arri wrote on Tue, 03 Mar 2009 09:57:15 -0700:

> AFAIK colouring food green isn't really all that traditionally
> Irish and hardly contributes to the celebration, now does it
> LOL.

In general, most food colorings produce a feeling of nausea, IMHO! Green
bagels are a particularly fine example. Another one is the "Marine Roll"
the sushi chef in one of my favorite places is very proud of. He's
acknowledged to be pretty good for most things but I find it hard to eat
light blue sushi.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Anita wrote on Tue, 3 Mar 2009 09:38:38 -0700:

>> How about colcannon? It would fit in a lasagna-type pan so it
>> would be easy to bring.

>> Very Irish. Delicious, too.

>> Kris

> Thanks Kris

> Found this recipe. Does it sound about right?

> Boil the cabbage in unsalted water until it turns a darker
> color. Add 2 tablespoons
> butter to tenderize it. Cover with lid for 2 minutes. Drain
> thoroughly before
> returning it to the pan. Chop into small pieces.

> Add cabbage, scallions, and ham to mashed potatoes, stirring
> them in gently.

The recipe looks good but, as I have mentioned earlier, don't overcook
the cabbage for me. 4-5 minutes is enough.

My own preferred recipe is simpler but remarkably good. The same remarks
on cooking the cabbage.



Traditional Scottish Recipes
- Colcannon or Rumbledethumps

http://www.rampantscotland.com/recip..._colcannon.htm

In the Borders, it is known as Rumbledethumps and in Aberdeenshire it is
known as Kailkenny (but using cream in place of butter). Other
variations include adding a couple of boiled and mashed carrots and
turnips as well as the basic ingredients. The dish originated in
Ireland.

(Forget the turnips, JVS)

Ingredients:
1 pound boiled and mashed potatoes
1 pound boiled cabbage, drained
1 ounce butter (or margarine)
Salt and black pepper

Method:
Mash the potatoes and finely chop the cabbage and mix in a large
saucepan in which the butter has been melted. Keep the saucepan over a
low heat to keep it hot. Season to taste and serve piping hot.

The mixture can also be put into a greased oven-proof dish and cooked at
400F/200C/gas mark 6 until the top is browned.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mar 3, 7:52*am, "Anita" > wrote:
> I need some help please.
>
> Our office is having a St. Patty's day pot luck and we need to bring
> something
> Irish or green. *The only things I can think of are lime Jell-O, corned beef
> or a salad.
> Or cookies or cupcakes with the green icing, which I am sure one of the
> cookie/cake bakers will sign up for.
>
> Suggestions PLEASE.
>
> Thank you! *Thank you!

=======================
Tabboule. Double the parsley.
Lynn in Fargo

Anita wrote:
>> Scones with jam and whipped cream.
>
> Are scones Irish? Would this be okay for a brunch?
>
> I've never had scones before. Are they like biscuits?
> Green scones? Green jam? Green whipped cream?
>
Are you serving grown ups or kids? Cause most grown ups I know don't
need or want to eat artificially dyed food as if it were a kids party.
I'd much rather have authentic Irish food than that.

Anita wrote:
> I need some help please.
>
> Our office is having a St. Patty's day pot luck and we need to bring
> something
> Irish or green. The only things I can think of are lime Jell-O, corned beef
> or a salad.
> Or cookies or cupcakes with the green icing, which I am sure one of the
> cookie/cake bakers will sign up for.
>
> Suggestions PLEASE.
>
> Thank you! Thank you!
>
>
Friends of ours have a St. Patrick's Day party every year. I bring the
sods bread. Here's the recipe which, BTW, was pronounced "authentic" by
several Irish ex-pats.


* Exported from MasterCook *

Irish Soda Bread

Recipe By :Janet Wilder
Serving Size : 8 Preparation Time :1:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups unbleached flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tbs sugar
4 tbs soft butter or margarine
1 3/4 cups buttermilk
1 egg
1 cup currants (sub raisins if you can't get currants)

Preheat oven to 375 degrees. Sprinkle a little flour over a baking sheet.

Put all the dry ingredients into a mixing bowl and work in the butter
with your fingertips until the mixture is crumbly and even in texture.

Make a well in the center and pour in the buttermilk. Add egg and beat
well with a wooden spoon to distribute the egg into the buttermilk.
Continue to mix with the spoon until all the flour is wet, then knead
with your hand just to complete the mixing. Add the currants and mix
them in.

Cut the dough in half and shape each half into a ball. Put them on the
floured baking sheet at a distance from each other. With a knife dipped
in flour after each cut, make a deep cross across each loaf, almost -
but not quite - to the bottom.

Bake for about 40 minutes, until golden brown. Cool on wire racks and
do not cut until thoroughly cold.


- - - - - - - - - - - - - - - - - - -

"Michael Kuettner" > wrote in message
...
>
> "Anita" schrieb :
>>
>> "brooklyn1" wrote :
>>
>>> Green beer
>>
>> The green beer sounds good. Tho the bosses wouldn't approve of it.
>>
> If the bosses won't approve, tell them to celebrate Ramadhan instead.
> St. Pat's Day without beer... ****ing Puritans.
>
> Cheers,
>
> Michael Kuettner
>
>
And here I figured the beer to chase down the double shots of whisky.

"Kris" > wrote in message
news:eab9ef84-134f-4693-998c-
> Found this recipe. Does it sound about right?
>
> 3 pounds potatoes, scrubbed
> 2 sticks butter
> 1 1/4 cups hot milk
> Freshly ground black pepper
> 1 head cabbage, cored and finely shredded
> 1 (1-pound) piece ham or bacon, cooked the day before
> 4 scallions, finely chopped
> Chopped parsley leaves, for garnish
> Directions
> Steam the potatoes in their skins for 30 minutes. Peel them using a knife
> and fork.
> Chop with a knife before mashing. Mash thoroughly to remove all the lumps.
> Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the
> time.
> Season with a few grinds of black pepper.
>
> Boil the cabbage in unsalted water until it turns a darker color. Add 2
> tablespoons
> butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly
> before
> returning it to the pan. Chop into small pieces.
>
> Put the ham in a large saucepan and cover with water. Bring to the boil
> and
> simmer
> for 45 minutes until tender. Drain. Remove any fat and chop into small
> pieces.
>
> Add cabbage, scallions, and ham to mashed potatoes, stirring them in
> gently.
>
> Serve in individual soup plates. Make an indentation on the top by
> swirling
> a
> wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle
> with parsley.

Similar, but I make it differently, with no meat. Here's what I do:

Make those mashed potatoes as the recipe says.

Chop the cabbage and onion, then saute them together in butter until
soft (keeps more texture in the cabbage and has better flavor,IMHO).
Once the cabbage is cooked to your liking, mix it into the potatoes.
Spread into a lasagna-type pan/

Combine some dry (plain) bread crumbs with melted salted butter until
a crumbly but not soaked consistency and cover the potatoes with it.
Now shred some sharp cheddar (Irish if you can find it), enough to
cover the top,and add it over the bread crumbs. Bake at 350 until
bubbly.

This makes a very delicious (and buffet-friendly) version. Even
cabbage nay-sayers like it.

Hope this helps!

Kris

Wonderful. Thank you Kris. It sounds very good!!!

"Michael Kuettner" > wrote in message
...
>
> "Anita" schrieb :
>>
>> "brooklyn1" wrote :
>>
>>> Green beer
>>
>> The green beer sounds good. Tho the bosses wouldn't approve of it.
>>
> If the bosses won't approve, tell them to celebrate Ramadhan instead.
> St. Pat's Day without beer... ****ing Puritans.
>
> Cheers,
>
> Michael Kuettner

LOL Cheers!

"brooklyn1" > wrote in message news:GQfrl.1002
> And here I figured the beer to chase down the double shots of whisky.

Ah yes!

On Mar 3, 2:50*pm, "Anita" > wrote:
> "Kris" > wrote in message
>
> news:eab9ef84-134f-4693-998c-
>
>
>
>
>
> > Found this recipe. Does it sound about right?
>
> > 3 pounds potatoes, scrubbed
> > 2 sticks butter
> > 1 1/4 cups hot milk
> > Freshly ground black pepper
> > 1 head cabbage, cored and finely shredded
> > 1 (1-pound) piece ham or bacon, cooked the day before
> > 4 scallions, finely chopped
> > Chopped parsley leaves, for garnish
> > Directions
> > Steam the potatoes in their skins for 30 minutes. Peel them using a knife
> > and fork.
> > Chop with a knife before mashing. Mash thoroughly to remove all the lumps.
> > Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the
> > time.
> > Season with a few grinds of black pepper.
>
> > Boil the cabbage in unsalted water until it turns a darker color. Add 2
> > tablespoons
> > butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly
> > before
> > returning it to the pan. Chop into small pieces.
>
> > Put the ham in a large saucepan and cover with water. Bring to the boil
> > and
> > simmer
> > for 45 minutes until tender. Drain. Remove any fat and chop into small
> > pieces.
>
> > Add cabbage, scallions, and ham to mashed potatoes, stirring them in
> > gently.
>
> > Serve in individual soup plates. Make an indentation on the top by
> > swirling
> > a
> > wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle
> > with parsley.
>
> Similar, but I make it differently, with no meat. Here's what I do:
>
> Make those mashed potatoes as the recipe says.
>
> Chop the cabbage and onion, then saute them together in butter until
> soft (keeps more texture in the cabbage and has better flavor,IMHO).
> Once the cabbage is cooked to your liking, mix it into the potatoes.
> Spread into a lasagna-type pan/
>
> Combine some dry (plain) bread crumbs with melted salted butter until
> a crumbly but not soaked consistency and cover the potatoes with it.
> Now shred some sharp cheddar (Irish if you can find it), enough to
> cover the top,and add it over the bread crumbs. Bake at 350 until
> bubbly.
>
> This makes a very delicious (and buffet-friendly) version. Even
> cabbage nay-sayers like it.
>
> Hope this helps!
>
> Kris
>
> Wonderful. *Thank you Kris. *It sounds very good!!!- Hide quoted text -
>
> - Show quoted text -

You're very welcome! Tell me how you like it.

Kris

On Tue, 3 Mar 2009 06:52:11 -0700, "Anita" >
wrote:

>I need some help please.
>
>Our office is having a St. Patty's day pot luck and we need to bring
>something
>Irish or green.

For something green, you could bring:

spinach dip with crackers and crudite. You get bonus points if you
include lots of green dippers -- celery, green bell pepper, sugar snap
peas, broccoli.

herb bread or biscuits, green with lots of herbs

green soup -- split pea, cream of broccoli, cream of asparagus

spinach pasta in a salad

guacamole

Tara

On Tue, 3 Mar 2009 06:52:11 -0700, "Anita" >
wrote:

>Or cookies or cupcakes with the green icing,

Making it green does NOT make it Irish. That is just silly! If that
were the case, you could take green beans.

Start he


Irish Stew
Irish Soda Bread
Irish Mint Brownies
Colcannon
Reuben Casserole

Personally, I would go with Colcannon. A great potluck dish...eash
to transport in crock pot.

On Tue, 03 Mar 2009 17:59:34 -0500, Tara >
wrote:

>For something green, you could bring:
>
>spinach pasta in a salad
>

with pesto!

Tara

"Mr. Bill" > wrote in message
...
> On Tue, 3 Mar 2009 06:52:11 -0700, "Anita" >
> wrote:
>
>>Or cookies or cupcakes with the green icing,
>
> Making it green does NOT make it Irish. That is just silly! If that
> were the case, you could take green beans.
>
> Start he
>
>
> Irish Stew
> Irish Soda Bread
> Irish Mint Brownies
> Colcannon
> Reuben Casserole
>
> Personally, I would go with Colcannon. A great potluck dish...eash
> to transport in crock pot.




Or Irish Potato Candy

1/4 c. (1/2 stick) softened butter
4 oz. cream cheese, softened
1 tsp. vanilla
1 lb. box confectioners' sugar
1 (7 oz.) bag flaked coconut
Ground cinnamon

Cream butter and cream cheese. Beat in the vanilla and confectioners' sugar,
then the coconut. Roll into balls the size of a walnut. Roll in cinnamon and
refrigerate until firm. Makes 3 dozen.

On Tue, 3 Mar 2009 08:58:14 -0800 (PST), Kris >
wrote:

snippage

>Here's what I do:
>
>Make those mashed potatoes as the recipe says.
>
>Chop the cabbage and onion, then saute them together in butter until
>soft (keeps more texture in the cabbage and has better flavor,IMHO).
>Once the cabbage is cooked to your liking, mix it into the potatoes.
>Spread into a lasagna-type pan/
>
>Combine some dry (plain) bread crumbs with melted salted butter until
>a crumbly but not soaked consistency and cover the potatoes with it.
>Now shred some sharp cheddar (Irish if you can find it), enough to
>cover the top,and add it over the bread crumbs. Bake at 350 until
>bubbly.
>
>This makes a very delicious (and buffet-friendly) version. Even
>cabbage nay-sayers like it.
>
>Hope this helps!
>
>Kris

Thanks for the inspiration Kris. I made a hamburger patty for dinner
tonight and made this to go with it.
I didn't do the bread crumbs, just topped it with and Irish cheddar
and baked. Delicious.
http://i40.tinypic.com/2v0jvh0.jpg


koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/22

Anita wrote:
>
> "Arri London" > wrote in message > Scones are very Irish.
> They are related to US biscuits but not usually
> > as 'fluffy'.
> > Skip the 'green' colouring for anything. It's more Irish *not* to do
> > that.
> >
> > Scones (from: The Poolbeg Book of Traditional Irish Cooking)
> >
> > 12 oz (about 2.5--3 cups) plain white flour
> > 2 tbs butter
> > 1 tbs sugar
> > 1 level tsp baking soda
> > 1 1/4 cups buttermilk or soured milk
> > 3 tbs sultanas/golden raisins
> >
> > Mix the dry ingredients in a bowl. Cut in the butter. Add enough
> > buttermilk to make a soft dough. Add in the raisins.
> > Turn out onto floured table or pastry board. Mix the dough a few times;
> > don't over knead. Roll out to about an inch thick. Use a 2-inch round
> > cutter to cut out the scones. Bake on a floured baking sheet at 425 F
> > for about 15 minutes, until well risen and lightly browned.
> > Serve warm with butter and good jam. And strong tea
> >
> > If the green colour is essential, line the serving plate with green
> > crepe paper or napkins/serviettes.
>
> Much thanks. I think I will try this!

YVW. If you aren't used to baking soda breads, the key is not to knead
too much and don't dawdle LOL. Once the buttermilk goes into the mix,
knead, roll and cut within minutes.

Anita wrote:
>
> "Kris" > wrote in message
> news:de5fcf91-34c7-410d-a248-
>
> > How about colcannon? It would fit in a lasagna-type pan so it would be
> >easy to bring.
>
> >Very Irish. Delicious, too.
>
> >Kris
>
> Thanks Kris
>
> Found this recipe. Does it sound about right?

Colcannon traditionally doesn't have meat in it. The rest is right.


>
> 3 pounds potatoes, scrubbed
> 2 sticks butter
> 1 1/4 cups hot milk
> Freshly ground black pepper
> 1 head cabbage, cored and finely shredded
> 1 (1-pound) piece ham or bacon, cooked the day before
> 4 scallions, finely chopped
> Chopped parsley leaves, for garnish
> Directions
> Steam the potatoes in their skins for 30 minutes. Peel them using a knife
> and fork.
> Chop with a knife before mashing. Mash thoroughly to remove all the lumps.
> Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the
> time.
> Season with a few grinds of black pepper.
>
> Boil the cabbage in unsalted water until it turns a darker color. Add 2
> tablespoons
> butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly
> before
> returning it to the pan. Chop into small pieces.
>
> Put the ham in a large saucepan and cover with water. Bring to the boil and
> simmer
> for 45 minutes until tender. Drain. Remove any fat and chop into small
> pieces.
>
> Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
>
> Serve in individual soup plates. Make an indentation on the top by swirling
> a
> wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle
> with parsley.

Anita wrote:
>
> "Cryambers" > wrote in message
> ...
>
> > Irish soda bread.
> >
> > pat
>
> Thanks pat.
>
> I'll look up recipe.

Here's one to get started:

Soda Bread (from: The Poolbeg Book of Traditional Irish Cooking)

18 oz flour (4--5 cups)
1 tsp bicarbonate of soda (baking or bread soda) not baking powder
1 tsp salt
2 c buttermilk, sour milk or whey

(Very much like the scones)

Mix the dry ingredients in a large bowl. Make a well and pour in half
the buttermilk. Draw the flour into the buttermilk. Keep adding the milk
until most of the flour has been gathered into a sloppy dough. Quickly
knead in the last of the flour in the bowl. Not all the liquid might be
necessary. Turn the dough out onto a floured board. Quickly knead and
shape into a circle without cracks, about 1 1/2 inches thick.

From adding the buttermilk to shaping/baking shouldn't take more than
three minutes.

Bake at 425 F on a floured baking sheet or floured cast-iron pan, 30--45
minutes. Should be lightly browned and sound hollow when tapped on the
bottom of the loaf. Cool on a wire rack.

Anita wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Anita wrote:
> >>
> >> I need some help please.
> >>
> >> Our office is having a St. Patty's day pot luck and we need to bring
> >> something
> >> Irish or green. The only things I can think of are lime Jell-O, corned
> >> beef
> >> or a salad.
> >> Or cookies or cupcakes with the green icing, which I am sure one of the
> >> cookie/cake bakers will sign up for.
> >>
> >> Suggestions PLEASE.
> >>
> >> Thank you! Thank you!
> >
> >
> > Bread? Irish soda bread or potato bread/cakes
> > Cabbage? Colcannon (potatoes, cooked kale/cabbage, milk and spring
> > onions)
> > Cheese? Plenty of Irish cheeses to be had, serve with oatcakes
> > Lamb? Irish stew (lamb, onions, carrots, potatoes, salt, pepper, thyme)
> > Salmon? Baked or grilled salmon is very Irish
> > Apple pie? Single crust (top crust only) apple pie is very Irish
> > Cake? Tipsy cake (trifle made with whiskey)
> > Tea? Irish Breakfast tea (Twining's if an Irish brand isn't available)
>
> I like the Tipsy cake idea. GRIN!

LOL it's very good. Not that much whiskey is used...the sponge cake is
not supposed to be soaked in the whiskey...just a little sprinkled over
it for flavour.

>
> The Colcannon is what I may try.
>
> Thank you

YVW. Colcannon is easy, inexpensive and most people like it.

James Silverton wrote:
>
> Arri wrote on Tue, 03 Mar 2009 09:57:15 -0700:
>
> > AFAIK colouring food green isn't really all that traditionally
> > Irish and hardly contributes to the celebration, now does it
> > LOL.
>
> In general, most food colorings produce a feeling of nausea, IMHO! Green
> bagels are a particularly fine example. Another one is the "Marine Roll"
> the sushi chef in one of my favorite places is very proud of. He's
> acknowledged to be pretty good for most things but I find it hard to eat
> light blue sushi.
> --


Just never saw food dyed green the few times I was in Ireland. Maybe it
happens where tourists congregate...

"Arri London" > wrote in message
> Soda Bread (from: The Poolbeg Book of Traditional Irish Cooking)
>
> 18 oz flour (4--5 cups)
> 1 tsp bicarbonate of soda (baking or bread soda) not baking powder
> 1 tsp salt
> 2 c buttermilk, sour milk or whey
>
> (Very much like the scones)
>
> Mix the dry ingredients in a large bowl. Make a well and pour in half
> the buttermilk. Draw the flour into the buttermilk. Keep adding the milk
> until most of the flour has been gathered into a sloppy dough. Quickly
> knead in the last of the flour in the bowl. Not all the liquid might be
> necessary. Turn the dough out onto a floured board. Quickly knead and
> shape into a circle without cracks, about 1 1/2 inches thick.
>
> From adding the buttermilk to shaping/baking shouldn't take more than
> three minutes.
>
> Bake at 425 F on a floured baking sheet or floured cast-iron pan, 30--45
> minutes. Should be lightly browned and sound hollow when tapped on the
> bottom of the loaf. Cool on a wire rack.

Thank you again!