One of our favorite
Served alone as a Lunch
Entree, or with salad and/or Traditional Irish Vegetable
Soup for Dinner.
Shepherd's Pie - in an
individual serving size casserole dish - layered -
Lightly seasoned pre-cooked
Steamed sweet green peas and
A generous layer of creamed
Salt & pepper to taste
(We add shredded mixed
cheeses to the top)
Bake in a pre-heated oven
(350 degrees) until the potatoes are light golden brown
Serve with warm sourdough bread and rich creamy butter.
Crock-Pot a large roast until it is falling apart tender for
a family dinner. Save and shred a good portion for
Shepherd's Pie. Canned or frozen peas & carrots are
fine for this recipe. Instant mashed potatoes
are as good as real mashed potatoes, if you use boiling
water and lots of butter to make them. Add some mixed
shredded cheese to the potatoes as well as sprinkling on
top, but not too many. Find a good recipe for Irish
Soda Bread, or substitute Chiabata Bread.)
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Irish Scones are much like a dry version of a really good
biscuit, but with added flavor, sometimes fruit and nuts.
Choose your favorite biscuit recipe, Bisquick, or our
favorite for baking, General Mills Biscuit Mix and have fun
with your family as you bake several varieties of scones.
They keep very well in the refrigerator for several days.
Mix (or your own biscuit recipe)
Milk or Buttermilk
Granulated Sugar (Just a little)
(Suggest pecans or walnuts - rough chopped)
(or Cranberry Raisins – other dried fruit is also good)
Make up a
generous portion of your biscuit batter, but make it stiff
in a handful or two of pecans or walnuts, raisins and
cinnamon with a little sugar mixed in. Do not over mix!
You should see streaks of the cinnamon/sugar with fruit &
nuts scattered throughout the dough. Roll out the dough on
a flour dusted biscuit cutting board to be 5/8 inch to ¾
inch thick, then cut with a 2 ½ inch to 3 inch round biscuit
cutter (Lady Anne likes smaller Scones). (Coat your cutter with fresh flour before each
cut.) Place your scones on a flat greased baking sheet and
bake at 400 degrees until they are golden brown (cook time
varies with biscuit mixes).
scones were not seasoned with sugar because of the lack of
sugar available, so dried fruit was the sweetener for
scones. Scones were intended to be more firm that our
traditional country biscuits so they could be cooled,
dropped into a clean cloth sack and carried to work by those
who worked away from home. Scone baking competition became
quite a sport at Irish county fairs and festivals.
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Irish/American Creamed Vegetable Soup
creamed vegetable soup has been a staple for cold Irish
evenings for decades. Mike & Ann enjoyed a fantastic
version while on holiday in County Connemara on the west
coast of Ireland. As we tried to determine the ingredients,
we decided we could create our own version in a simple
manner back in our own Kentucky USA. Here is what we came
of condensed cream of potato soup
of sliced cooked carrots
cup of half-&-half cream
cans and pour all contents into a blender. Add the half cup
of half-&-half cream. Cover and turn on the blender,
blending until all the carrots are totally puréed. Pour the
creamy mix into a sauce pan and bring to a boil, stirring
constantly. Add salt & pepper to taste. Caution! Canned
products already have lots of salt, so don’t over do it.
sourdough bread, Irish soda bread, or any other fine bread
that you like. This soup is excellent as a pre-course to
the Aire Castle Irish Shepherd’s Pie.