Recipes

Irish Egg Rolls
1 cup corn beef, small dice
1/3 cup sauerkraut
1 cup of potatoes, small diced, cooked & seasoned with salt and pepper
1/3 cup Swiss cheese
1-2 Tbls. mayo to bind
1 package of egg roll wrappers
Canola oil

Mix together the corn beef, sauerkraut, potatoes, cheese and mayo. Lay egg roll wrapper out and cut into 4 equal pieces. Place about 1 Tbls. of mixture in the center of each wrapper, wet edges with water and roll. Fry rolls a few at a time, turning if necessary for about 3 minutes or until golden. Drain on paper towels. Makes about 3 dozen. Freeze, when ready to serve reheat at 400 degrees for about 8 minutes.
For the sauce:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 tablespoon pickle relish
1 teaspoon lemon juice
Salt and freshly ground black pepper
For the dressing, place the mayonnaise, ketchup, capers, pickle relish, lemon juice, salt and pepper in a bowl, and stir until blended.

Smoked Salmon Spread
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish

Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Serve with crackers or pumpernickel bread.


Shepherd’s Pie
3-4 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter

1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)

2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper

Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.

Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.


Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.


For Gravy:

4 Tbls. butter
4 Tbls. flour
2 cups beef stock

Cook butter and flour to make a roux and add beef stock, whisk until thickened.


Corn Beef and Cabbage
Corn Beef Brisket, about 4-5 lb.
2 bay leaves
5 peeled cloves of garlic, smashed
2 carrots, cut in half and sliced
Several unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8 wedges
1 can of dark beer
about 3-4 cups of water (enough to cover)
6 cloves
1/2 teaspoon peppercorns

In a large slow cooker pour in beer and water, stir in the cloves, peppercorns, seasonings from package, bay leaves and garlic. Place beef brisket in the center of the pot, turn on high and once the liquid gets hot skim the top of any foamy liquid. Turn to low and cook about an hour, then stuff the cut carrots and the cut cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot. Cook on low until brisket is tender and shreds, about 3-4 hours.

Cut across the grain.

Serve with a side of stone ground mustard and butter for cabbage and potatoes.


Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about ½ quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped


Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk and set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg. Mix all together.

Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.





Whiskey Sauce

½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup

In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
 

Made by Lena