| POTATO SOUP |
Ingredients :
9 potatoes, peeled and diced
6 stalks of celery, sliced
2 small onions, chopped
3 cups water
2 teaspoons salt
3 chicken bullion cubes, dissolved in 1/2 cup boiling water
6 cups milk
1/2 cup flour
1 stick margarine or butter
Preparation : |
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| Combine the potatoes, celery, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens.
This recipe will make about 3 quarts of soup or 24 1/2 cup servings.
Serve the soup in Styrofoam cups.
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| POTATO AND APPLE PUDDING (Irish) |
Ingredients :
Categories: Irish, Fruits, Vegetables
Servings: 4
2 T Butter
8 oz Self-raising flour
6 oz Freshly mashed potatoes
4 T Milk
5 x Med. cooking apples
Brown or white sugar
x Whole cloves
Juice of 1/2 lemon
3 T Cider
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| Preparation : |
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Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour,
and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it,
reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves,
the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well.
Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or home-made custard.
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| IRISH SMASHED POTATOES (Colcannon) |
Ingredients :
2 cups - Green cabbage, shredded
2 cups - Mashed potatoes
1/4 cup - Green onions, sliced
1/8 tsp - Pepper
Butter or margarine
Parsley
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| Preparation : |
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Heat 1/2-inch water to boiling.
Stir in cabbage, cover and heat to boiling.
Cook 5 minutes, drain.
Prepare mashed potatoes, fold in cabbage, onions and pepper.
Dot with butter, sprinkle with parsley.
Serves 4.
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| IRISH POTATO CANDY |
Ingredients :
Yields: About 5 dozen candies
1/4 cup (1/2 stick) butter, softened
4 ounces cream cheese, softened (see Note)
1 teaspoon vanilla extract
1 package (16 ounces) confectioners' sugar
1 package (7 ounces) sweetened flaked coconut (about 2 1/2 cups)
1 tablespoon ground cinnamon |
| Preparation : |
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1. In a large bowl, cream together the butter and cream cheese.
2. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball.
3. With a spoon, stir in the coconut.
4. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls.
5. Place the cinnamon in a shallow dish.
6. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm.
Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.
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