| Classic Cobb Salad |
Ingredients
12 cups mixed baby salad greens
6 oz. Deli Fresh Roasted Turkey Breast, cut into strips
1 avocado, chopped
1-1/2 cups halved grape or cherry tomatoes
8 slices Bacon, cooked, crumbled
3 hard-cooked eggs, cut into wedges
1 cup Shredded Three Cheese Blend
1 bottle (8 oz.) Balsamic Vinaigrette Dressing |
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Directions
ARRANGE salad greens evenly on large serving platter.
PLACE turkey, avocado, tomatoes, bacon, eggs and cheese in even rows on top of greens.
DRIZZLE with dressing just before serving; toss lightly.
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| Irish Roast Pork with Potato Stuffing |
Ingredients
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
stuffing (see below)
salt and pepper
Stuffing
4 1/2 cups Gold Potatoes or Butter Red Potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
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Directions
Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish.
Place meat along edges of dish. Place stuffing in center of pan. Cover loosely with foil and bake 1 hour at 350 degrees.
Stuffing
To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.
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| Baked Parsnips Irish Style |
Ingredients
2 ½ pounds Parsnips
2 ounce Butter or bacon fat
3 tablespoon Stock
1 pinch Salt and pepper
1 pinch nutmeg |
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Directions
Peel parsnips, quarter, and remove any woody core.
Parboil for 15 minutes. Place in an ovenproof dish.
Add stock and sprinkle with salt, pepper and nutmeg.
Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.
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| Irish Brown Bread |
Ingredients
4 cups Stone Ground Whole wheat flour
2 cups White flour
1-1/2 teaspoons Salt
1-1/2 teaspoons Baking soda
2 cups Buttermilk or sweet milk
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Directions
Mix the whole wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center
and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends
on the absorbent quality of the flour. The dough should be soft but manageable.
Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking
sheet and with the palm of your hand flatten out in a circle 1-1/2 inches thick. With a knife dipped in flour,
make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.
If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright
until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven.
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| Irish Jig Dessert |
Ingredients
2 tablespoons sugar
2 tablespoons whiskey
2 cups heavy whipping cream
1 teaspoon confectioner's sugar
1 cup coconut macaroons
1/2 teaspoon vanilla extract
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Directions
Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses.
Sprinkle with additional macaroons. Serve immediately.
You may enjoy this dessert with a dollop of chocolate sauce.
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| Irish Coffee |
Ingredients
One stemmed grog glass
very hot strong black coffee
1 tablesp. whipped cream
2-3 teasp. sugar
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Directions
Heat glass. Pour sugar Fill the glass with very hot black coffee in which the sugar has been dissolved. Float the cream on top.
[ Tip! Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon.]
The secret lies in the combination of the piping hot coffee with the cold soothing cream on top.
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