St. Patrick's Day Recipies

From: Ireland Now and FoodIreland.com
Colcannon
Yield: 4 servings 450 g Kale or cabbage 450 g Potatoes 2 Small leeks or green onion tops 150 ml Milk or cream Pinch of mace Salt and pepper 100 g Butter If using the kale, strip from the stalks or likewise remove the stump of cabbage before cooking in boiling salted water until tender but not overcooked. Drain very well and chop finely. Meanwhile, cook the potatoes, and while they are cooking chop the leeks or onion tops and simmer them in milk or cream for about 7 minutes. Drain the potatoes, season and mash them well, then stir in the cooked leeks and milk, adding a little more milk if needed. Finally blend in the finely chopped kale or cabbage (modern cooks will find a blender or food processor ideal for this). Add the mace and taste for seasoning. Heat the entire mixture gently, then pile in a warmed dish. Make a small well in the center and pour in the melted butter.

A savory roll recipe:
From: Betty Crocker's Breads,
Golden Press New York, Western Publishing Inc, Racine Wisconsin, 1981,
General Mills copyright 1974 Minneapolis Minnesota, page 32.

Chive-Yogurt Buns
8 ounces unflavored yogurt
1 package active dry yeast
1/4 cup warm water (105-115 degrees)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons shortening
1 egg
1-2 tablespoons snipped fresh chives
2 1/4 cups all purpose or unbleached flour

Heat Yogurt until just lukewarm. Dissolve yeast in warm water in large mixer bowl add everything up to and including the chive plus 1 1/2 cups of the flour. Beat until smooth. Stir in remaining flour and stir until smooth again. Cover, let rise in a warm place about 45 minutes. Grease 16 medium sized muffin cups and fill halfway with the batter. level tops of buns with your floured fingers. The batter will be slightly sticky but you have to level them off before baking. Let rise in the cups another 20-30 minutes. Bake 15 to 20 minutes in a preheated oven at 400 degrees.

New England Fish Hash
Cuisinart Food Processor Cooking Dell Publishing, New York, New york 1976 copyright Carmel Berman Reingold, page 129.

1 pound cooked fillet of halibut or cod cut into chunks
4 potatoes cubed boiled and drained
1 small onion
1/4 pound salt pork cut into cubes
Salt and freshly ground pepper to taste

Chop fish chunks in food processor. Add potatoes and onion and process until mixture is blended. You may have to do this in two batches Fry salt pork in skillet and discard leaving behind the oil (fat) in the pan. Spoon fish mixture into the pan and stir until heated all the way through. Cook until mixture is well browned and fold over like and omelet. Serves four.

"Irish Potatoes from Bella On-line's Sandy Moyer

• 1/4 cup butter, softened
• 4 oz. cream cheese - softened
• 1 tsp. vanilla
• 1 box (16 oz.) confectioners' sugar
• 1 bag (7 oz.) flaked coconut (about 2 1/2 cups)
• 2 tsp. cinnamon

Preparation -
In a large bowl, at medium speed with an electric mixer, cream the butter and cream cheese together. Beat in the confectioners' sugar and vanilla. Stir in the coconut. Roll the confection with your hands into small oblong potato shapes, like tiny potatoes. Pour the cinnamon into a shallow dish. Lightly roll the potato candies in the cinnamon. Place the cinnamon coated candies on a cookie sheet, cover and chill for at least one hour or until firm.

These are fun to make - a good project for kids!"