IrishRecipes

Brown Bread:

• 1 lb. Brown Bread Mix
• 10/12 ozs. water

• Pre-heat oven to 425 F. Empty 1lb. Brown Bread Mix into a bowl or on to a floured board and make well in center.
• Add approximately 10/12 oz. water (room temperature) all at once. Mix to make loose dough. Knead lightly on floured board.
• Place the dough in a greased 7" pie tin or on a cookie sheet. Smooth top of dough lightly with floured fingers: with a knife, make a deep cross from side to side.
• Bake for about 45 minutes, or until golden brown. To check if done, tap bottom for a hollow sound.

Irish Scones:

• 1 lb. Brown Bread Mix
• 2 ozs. margarine or shortening
• 1 oz. sugar (2 tbsp.)
• Dash of nutmeg
• Water (1 cup)

• Pre-heat oven to 425 degrees F. Empty mix into bowl. Add Shortening and, with a knife, chop into the mix. Rub in lightly with finger tips. Blend nutmeg and sugar, mix in well.
• Add water all at once and blend into a soft dough with a knife or wooden spoon. Turn on to floured board and knead very lightly.
• Roll out dough to about 3/4" thickness. Cut into desired shapes and sizes, then brush top of scones with a little beaten egg and milk or water.
• Place on an ungreased baking sheet or tray and bake for about 15 minutes or until golden brown. Cool on a wire tray.

Irish Soda Bread Recipe:

• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp. baking soda
• 1/4 cup currants
• 1 1/4 to 1 1/2 cups buttermilk
• 1 tbsp. butter, melted
• 1/2 tsp salt

• Combine flours, baking soda and salt in large mixing bowl. Stir in currants. Add 1 1/4 cups buttermilk; stir just till dry ingredients are moistened. (Add more buttermilk, if needed, to make a soft dough)
• Turn dough onto lightly floured surface. Knead gently 1 minute. Shape into ball. Place in greased baking dish. Pat into 8-inch circle. With sharp knife, cut 1/2-inch deep "V" in top of dough.
• Bake in preheated 375 degree F. oven until golden, 30 - 35 minutes. Transfer to wire rack and brush with melted butter. Serve hot or at room temperature.

Irish Potato Bread:

• 8 ozs. mashed potatoes
• 1 tsp. salt
• 1 - 2 ozs. butter
• Flour
• Milk

• Mix 8 ozs of mashed potatoes, a tsp. of salt, 1 or 2 ozs of butter, sufficient flour with a little milk to make a stiff dough.
• Roll out to 1/" thick, cut into eight pieces. cook on griddle or hot-plate, browning on both sides. Prick with a fork. Fry in fat for an Irish breakfast.

Soda Farls:

• 1/2 lb flour
• tsp. bicarbonate of soda
• pint of buttermilk or sour milk

• Sift 1/2 lb of plain flour, add a level tsp. of bicarbonate of soda, 1/4 tsp. of salt. Stir in a 1/4 pint of buttermilk or sour milk and mix until the dough is soft and knead very lightly.
• Turn out onto a floured board and shape into a "round" about 1/2" thick, quarter and bake on griddle for 4 minutes.

Irish Bannock:

• 8 ozs. whole meal flour
• 4 ozs of plain flower
• 1 level tsp. of bicarbonate of soda
• 1 tsp. of salt

• Mix 8 ozs of whole meal flour, 4 ozs of plain flower, 1 level tsp. of bicarbonate of soda and a tsp. of salt.
• Make a well in the mixture and stir in buttermilk until the dough is firm. Put on a board, spread with flour and turn again.
• Put into a greased tin and bake in a moderate oven for 45 minutes.

Poundies or Champ

• 3 lbs. potatoes
• 1 doz. spring onions
• Milk
• Salt and Pepper
• Knob of butter

• Wash and peel 3 lbs. of potatoes. Boil in saucepan until fully cooked, then mash.
• Wash and clean anout 1 doz. spring onions, chop small and add to mashed potatoes. Mix onions well into the mash adding a little milk as you go along. Season with salt and pepper. Add a knob of butter to centre.

Irish Stew:

• 1 1/2 lbs. mutton or lamb
• 3/4 lbs. potatoes
• 3/4 lbs. onions
• Salt and Pepper

• Take 1 1/2 lbs. of mutton or lamb and cut into small pieces. Slice 3/4 lbs. of potatoes and 3/4 lbs. of onions.
• Put in a saucepan. Cover with cold water.
• Season with salt and pepper.
• Bring to boil slowly, skim off top.
• Simmer gently over lowest heat for 1 1/2 to 2 hours.