Recipes From Our RS Enrichment St. Paddies Dinner

Corned Beef-by Nancy Hales (verbatim)
"It is one of my more complicated recipes as I so enjoy spending long hours over a hot stove preparing elaborate food for my appreciative family - - - the ones who, as toddlers, spurned my best culinary efforts in favor of clawing under the fridge for morsels kicked under there months earlier. (this was the original "Hales Granola") So throw an over-priced slab of corned beef into a big pot of simmering water and let it continue to simmer all day. 30 minutes before serving, throw in some cut up cabbage & continue to simmer until you can easily poke the cabbage with a fork. Preferably a clean fork, but any fork will do. Actually, my family really does like this incredibly simple meal. And I like the incredibly simple clean-up of ONE pot. Seriously, I use a very big pot, 1/2 to 3/4 full of simmering water (don't boil or it will be tough) and simmer it all day (8 hours or so). At the end, I sometimes take OUT the meat (sometimes not) turn up the heat and boil some carrots, then add some potatoes, then add the cabbage while continuing to cook. Carrots take the longest, etc. Serve with mustard and some really decadent dessert to make up for how easy the dinner was!! Oh, and killer homemade rolls. Either Roy's Rolls (made by the Bishop..) or if he's not available, then Rhodes frozen rolls!!! The end."

Roasted New Potatoes by Elaine Jensen

3 pounds small red new potatoes, halved
1/4 cup olive oil
1 teaspoon Salt and freshly ground black pepper (or seasoning salt)

DIRECTIONS
Heat oven to 375 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
Cover with foil, Roast until tender and golden brown, about 45 min. to 1 hr. Transfer to a serving
dish. Serves 8

Buttery Cooked Carrots-Elaine Jensen

2 pounds baby carrots
1/2 cup margarine
2/3 cup brown sugar (or less)

DIRECTIONS
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, Set the carrots aside.
Melt margarine and brown sugar in pan with the small amount of liquid. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle. Serves 8

Irish Soda Bread-Debbie Morris
Preheat oven to 350
Mix well with pastry blender:
2 cups flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 T sugar
Mix well then add:
1/4 c room temp butter
1/2 c raisins
2 t caraway seeds
Mix well then add:
1 beaten egg and 2/3 c buttermilk
Mix and knead briefly and place into a greased 8 inch round pan. Press down so that the dough fills the pan. Cut a bold cross over the top and sides. Brush top with 1 T milk.
Bake 35-40 minutes.

Irish Potato Candy-Debbie Morris
Ingredients
1/4 cup softened butter
1/2 8 oz. package cream cheese
1 t vanilla
4 cups confectioner's sugar
2 1/2 c flaked coconut
1 T cinnamon
1/2 T cocoa
Mix in medium bow, beat the butter and cream cheese together until smooth. Add the vanilla and confectioner's sugar. Beat until smooth. Using your hands mix the coconut. Roll into potato shapes and then roll into mixture of cocoa and cinnamon. Add pine nuts as if they were "eyes". Place on cookie sheet and chill.