Submitted by Marcia Brisson from Jayne Carlton
Brown in a Large Pot:
1 lb. Link Sausage, cut into 1” pieces, remove from pot
Sauté in the drippings until barely soft:
1 onion, chopped
1 ½ cups celery, sliced
½ lb. Mushrooms, sliced
Add:
2 med. Potatoes (already cooked and cut into pieces),
or 1 can potatoes, cut into ½” pieces
2 cans Cream of Celery Soup (Marcia does Cream of Mushroom)
Heat through, but do not boil
Add:
1 cup grated cheddar cheese (or can be served on the side)
Thin with milk as needed
**The great thing about this recipe is that you can use whatever vegetables you have...but the sausage is the most important part!
Tuesday, May 25, 2010
Thursday, May 13, 2010
Chocolate Chip Cookies - Banana Flavored!
Submitted by Marcia Brisson from Jenny Medlock
Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 package instant banana pudding mix
2 eggs
1 teaspoon banana extract (the recipe calls for vanilla but I like to give it extra banana kick!)
2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 350F. Sift together the flour and baking soda; set aside.
2. In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture gradually. Stir in chocolate chips.
3, Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden brown.
Note: These are so so delicious!
Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 package instant banana pudding mix
2 eggs
1 teaspoon banana extract (the recipe calls for vanilla but I like to give it extra banana kick!)
2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 350F. Sift together the flour and baking soda; set aside.
2. In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture gradually. Stir in chocolate chips.
3, Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden brown.
Note: These are so so delicious!
Friday, March 26, 2010
Dublin Coddle
Submitted by Marcia Brisson from Jared Gillins
From Restaurant Eve chef Cathal Armstrong
Ingredients:
8 ounces bacon (preferably Canadian or Irish bacon, aka back bacon)
1 cup chicken stock
1 cup heavy cream
1 pound sausages, preferably Irish breakfast variety
6 medium potatoes
2 medium onions
2 tablespoons minced fresh parsley
Salt
White pepper
Directions:
Cut the bacon into one-inch squares. Bring the stock and heavy cream to a boil in a medium saucepan. Add sausages, then bacon, replace the lid, and simmer for about five minutes. Remove sausages and bacon, reserving the liquid. Cut each sausage into four or five pieces and remove the casings. Peel the potatoes and cut onions and potatoes into thick slices.
Assemble a layer of potatoes in a Dutch oven or flameproof casserole, followed by a layer of onions and then half of the sausages and bacon. Sprinkle the layer with some salt and white pepper, then repeat the process once more and finish off with a layer of potatoes. Pour the chicken stock and heavy cream over.
Bring to a boil, then reduce heat, cover, and simmer gently for about an hour. Salt and pepper to taste and serve warm in a casserole dish topped with chopped parsley.
From Restaurant Eve chef Cathal Armstrong
Ingredients:
8 ounces bacon (preferably Canadian or Irish bacon, aka back bacon)
1 cup chicken stock
1 cup heavy cream
1 pound sausages, preferably Irish breakfast variety
6 medium potatoes
2 medium onions
2 tablespoons minced fresh parsley
Salt
White pepper
Directions:
Cut the bacon into one-inch squares. Bring the stock and heavy cream to a boil in a medium saucepan. Add sausages, then bacon, replace the lid, and simmer for about five minutes. Remove sausages and bacon, reserving the liquid. Cut each sausage into four or five pieces and remove the casings. Peel the potatoes and cut onions and potatoes into thick slices.
Assemble a layer of potatoes in a Dutch oven or flameproof casserole, followed by a layer of onions and then half of the sausages and bacon. Sprinkle the layer with some salt and white pepper, then repeat the process once more and finish off with a layer of potatoes. Pour the chicken stock and heavy cream over.
Bring to a boil, then reduce heat, cover, and simmer gently for about an hour. Salt and pepper to taste and serve warm in a casserole dish topped with chopped parsley.
Irish Stew
Submitted by Marcia Brisson from Jared Gillins
From The Irish Heritage Cookbook, ed. Margaret M. Johnson
Ingredients:
2 tablespoons vegetable oil
2 pounds boneless stewing lamb, cut into chunks and trimmed
2 to 3 onions, sliced
2 carrots, peeled and sliced
1 small turnip, peeled and sliced (optional) [I did not include this in our stew]
2 to 3 large baking potatoes, thickly sliced
Salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 tablespoons minced fresh parsley, plus 1 tablespoon for garnish
1 1/2 cups water, homemade lamb stock, or canned low-salt beef or vegetable stock
Directions:
In a large Dutch oven or flameproof casserole over medium heat, heat the oil. Cook the lamb in batches on all sides until all the meat is browned. In the same pan, alternate layers of meat, onions, carrots, and potatoes, ending with potatoes. (If using turnip, add it with the carrots.) Sprinkle each layer with salt, pepper, thyme, and some of the parsley. Add the water, stock, or broth and cover tightly with a lid. Cook until the meat is tender 2 to 2 1/2 hours. (Alternatively, bake the stew in a preheated 300 degree Fahrenheit oven for the same amount of time.)
Check the pan occasionally and add more water or stock, if necessary, to make sure you have a thick gravy. Before serving, brown the potatoes under the broiler for a few minutes and sprinkle with the remaining parsley.
From The Irish Heritage Cookbook, ed. Margaret M. Johnson
Ingredients:
2 tablespoons vegetable oil
2 pounds boneless stewing lamb, cut into chunks and trimmed
2 to 3 onions, sliced
2 carrots, peeled and sliced
1 small turnip, peeled and sliced (optional) [I did not include this in our stew]
2 to 3 large baking potatoes, thickly sliced
Salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 tablespoons minced fresh parsley, plus 1 tablespoon for garnish
1 1/2 cups water, homemade lamb stock, or canned low-salt beef or vegetable stock
Directions:
In a large Dutch oven or flameproof casserole over medium heat, heat the oil. Cook the lamb in batches on all sides until all the meat is browned. In the same pan, alternate layers of meat, onions, carrots, and potatoes, ending with potatoes. (If using turnip, add it with the carrots.) Sprinkle each layer with salt, pepper, thyme, and some of the parsley. Add the water, stock, or broth and cover tightly with a lid. Cook until the meat is tender 2 to 2 1/2 hours. (Alternatively, bake the stew in a preheated 300 degree Fahrenheit oven for the same amount of time.)
Check the pan occasionally and add more water or stock, if necessary, to make sure you have a thick gravy. Before serving, brown the potatoes under the broiler for a few minutes and sprinkle with the remaining parsley.
Mills Inn Brown Soda Bread
Submitted by Marcia Brisson from Jared Gillins
From The Irish Heritage Cookbook, ed. Margaret M. Johnson
Ingredients:
2 cups coarse whole-wheat flour or 1 cup each wheat bran and old-fashioned oatmeal [I did the whole-wheat flour option]
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sugar
4 tablespoons cold butter
2 cups buttermilk
Directions:
Preheat oven to 400 degree Fahrenheit. Lightly grease a 9-inch round cake pan.
In a large bowl, stir the flours or wheat bran and oatmeal, salt, baking soda, cream of tartar, and sugar together. With a pastry cutter, 2 knives, or your fingers, cut or work the butter into the dry ingredients to the texture of coarse crumbs [you can also do this pulsing in a large food processor]. Make a well in the center and add the buttermilk. With a wooden spoon, mix until a soft dough is formed.
Turn the dough out onto a floured board and knead lightly, just enough to form a large ball. Flatten slightly. With a sharp knife, make a cross on the top. Place the dough in the prepared pan and bake until the bread is lightly browned and sounds hollow when tapped, 35 to 40 minutes.
From The Irish Heritage Cookbook, ed. Margaret M. Johnson
Ingredients:
2 cups coarse whole-wheat flour or 1 cup each wheat bran and old-fashioned oatmeal [I did the whole-wheat flour option]
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sugar
4 tablespoons cold butter
2 cups buttermilk
Directions:
Preheat oven to 400 degree Fahrenheit. Lightly grease a 9-inch round cake pan.
In a large bowl, stir the flours or wheat bran and oatmeal, salt, baking soda, cream of tartar, and sugar together. With a pastry cutter, 2 knives, or your fingers, cut or work the butter into the dry ingredients to the texture of coarse crumbs [you can also do this pulsing in a large food processor]. Make a well in the center and add the buttermilk. With a wooden spoon, mix until a soft dough is formed.
Turn the dough out onto a floured board and knead lightly, just enough to form a large ball. Flatten slightly. With a sharp knife, make a cross on the top. Place the dough in the prepared pan and bake until the bread is lightly browned and sounds hollow when tapped, 35 to 40 minutes.
Tuesday, January 12, 2010
Chocolate, Chocolate Chip Bundt Cake
Submitted by Courtney Mangum via Marcia Brisson
From Katherine Reed, Hypnobirthing Instructor Extraordinaire
Ingredients
1 package German chocolate cake mix
1 small (3.9 oz) package Jell-O INSTANT chocolate pudding mix
4 eggs
1/3 cup oil
1 tsp vanilla
1 cup sour cream
2 cups chocolate chips
½ cup hot water
Directions
Combine all ingredients up through sour cream, adding hot water just as all the ingredients are coming together. Once thoroughly mixed, add chocolate chips. Pour into a well-greased bundt pan. Bake at 350 degrees for 45 minutes. Check with a toothpick to make sure it’s completely done, and don’t overbake. Remove promptly from pan and let cool on a cooling rack. When cool, sprinkle with powdered sugar.
**Note from Marcia
It is best served warm the next day, the first day I could taste the powder from the pudding mix. I drizzled chocolate frosting on it but it was way too rich. I think it would be better with vanilla ice cream or whipped cream.
From Katherine Reed, Hypnobirthing Instructor Extraordinaire
Ingredients
1 package German chocolate cake mix
1 small (3.9 oz) package Jell-O INSTANT chocolate pudding mix
4 eggs
1/3 cup oil
1 tsp vanilla
1 cup sour cream
2 cups chocolate chips
½ cup hot water
Directions
Combine all ingredients up through sour cream, adding hot water just as all the ingredients are coming together. Once thoroughly mixed, add chocolate chips. Pour into a well-greased bundt pan. Bake at 350 degrees for 45 minutes. Check with a toothpick to make sure it’s completely done, and don’t overbake. Remove promptly from pan and let cool on a cooling rack. When cool, sprinkle with powdered sugar.
**Note from Marcia
It is best served warm the next day, the first day I could taste the powder from the pudding mix. I drizzled chocolate frosting on it but it was way too rich. I think it would be better with vanilla ice cream or whipped cream.
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