1 pound lean mutton pieces

1 pound carrots

1 pound onions

1 pound potatoes

salt & pepper

pinch of thyme

Place mutton with thyme in sauce pan and add cold water to cover. Bring slowly to the boil and simmer for one hour. Add onions, potatoes, carrots, and peeled and roughly copped. Season. Continue cooking until vegetables are tender. Adjust seasoning. May be served alone or with cooked green cabbage or sprouts.

4 Dessert apples

2 oz Brown sugar

2 oz Raisins

Cinnamon to taste

1 Beaten egg

1/2 pt Cream, whipped

1 pk Puff pastry (12 oz)

Preheat the oven to 400º. Peel and core the apples. Stuff the centers with a mixture of brown sugar, raisins and cinnamon. Roll out the pastry and cut out 4 circles approximately 8" in diameter, depending on the size of the apples. Place an apple in the center of the pastry circle and brush the edge with beaten egg; draw up the pastry to enfold the apple, pressing the edges firmly to seal. Brush the tops of the pastry parcels with the remaining egg to glaze. Bake in a shallow ovenproof dish for 40 minutes. Serve with whipped cream.

2 1/2 lb Parsnips

2 oz Butter or bacon fat

3 T Stock

Salt and pepper

Pinch nutmeg

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. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)

1/2 pound Raw potato

1/2 pound Mashed potato

1/2 pound Plain flour

Milk

Egg

Salt and pepper

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, or fried soda bread.

1/2 qt Guinness

1/2 qt Champagne

Combine Guinness and champagne in a tall chilled glass. Stir and serve. Makes 1 quart.

1 med Head cabbage, quartered and -core removed

2 lb Potatoes, scubbed and sliced -with skins left on

2 med Leeks, thoroughly washed and -sliced

1 cup Milk

1/2 teaspoons Mace

Salt

Pepper

2 Garlic cloves

8 Tablespoons Unsalted butter

Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside. Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside. Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside. Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it. Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.

3 med Potatoes -- peeled and cubed

1/4 cup Butter or Margarine

1/3 cup Milk

1/2 teaspoon Salt

1 cup Flour

1/2 teaspoon Baking Powder

Preheat oven to 350º. Cook potatoes and mash. Combine with butter, milk and salt. Blend until fluffy. Add flour and baking powder, stir until smooth. Spread mixture on an ungreased cookie sheet. Form a 10-inch circle about /" thick. Bake 25-30 minutes or lightly brown. Cool slightly and cut into wedges.

3 pounds boneless lamb shoulder -- trimmed and cut into 1-inch pieces

1 1/2 tablespoons minced fresh parsley leaves

1 teaspoon dried thyme -- crumbled

6 cups chicken broth

3 pounds boiling potatoes -- peeled and quartered

1 large onion -- finely chopped

1 pound carrots -- peeled and cut into 1/2-inch pieces

6 stalks celery -- trimmed and ribs cut into

1/2-inch pieces

6 tablespoons all-purpose flour

1/4 cup vegetable oil

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour. In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper. Yield: 8 to 10 servings

Chocolate ready-to-use pie crust

1/4 c. Irish whiskey

1 envelope unflavored gelatin

1 T. mint jelly

2 3/4 c. whipped topping

2 T. sugar

2 eggs, separated

green food coloring

2/3 c. light cream

dash salt

Combine gelatin, 1 Tablespoon sugar, and salt in saucepan. Beat egg yolk slightly. Add egg yolks, cream and whiskey to gelatin mixture. Cook over low heat, stirring constantly, until mixture thickens slightly. Stir in mint jelly. Chill until mixture begins to thicken. Beat egg whites to soft peaks. Beat in remaining sugar until mixture holds a stiff peak. Fold meringue and 2 cups whipped topping into custard mixture. Add green food coloring to desired shade. Turn into crust. Garnish with remaining whipped topping and refrigerate until firm. Let stand at room temperature for 2 hours before cutting

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