Dishes: Shepherd's Pie (Laura & Rob) Sausage & Potato Coddle (Kellie) Buttermilk Bannock (Kim ) Irish

Soda Bread (Mandy) Potato Leek Soup (Jenne) Baked Parsnips (drew and charlotte) Rye Party Puffs (corned beef) (Debbie) Desserts: Carrageen Pudding (Mandy) Chocolate Orange Guinness Cake (Teri) Glazed Irish Tea Cake ( Joan ) Irish Cream Cheesecake (Kathleen--Kellie's Mom) Beverages: Tea (Irish) Coffee Mulled Cider (Nicole)

Shepherd's Pie Recipe

6 Servings
100% would make again

Read reviews (4) Rate recipe

For a real meat-and-potatoes meal, try this satisfying layered casserole. It's easy to assemble with lean ground beef and fresh or leftover mashed potatoes. Carolyn Wolbers of Loveland, Ohio This recipe is: Healthy

Prep: 30 min. Bake: 40 min. Ingredients 6 medium potatoes 1 pound carrots, cut into 1/4-inch slices 1-1/2 pounds lean ground beef (90% lean) 1 large onion, chopped 1 jar (12 ounces) fat-free beef gravy 1 teaspoon salt, divided 1/2 teaspoon rubbed sage

Photo by: Taste of Home

1/2 teaspoon dried thyme 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 1/3 cup fat-free milk 1 tablespoon butter 2 tablespoons shredded Parmesan cheese Directions Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.

Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with
Nutritional Analysis: 1 serving equals 390 calories, 13 g fat (6 g saturated fat), 53 mg cholesterol, 859 mg sodium, 43 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges:

Parmesan cheese. Bake, uncovered, at 375 for 40-45 minutes or until heated through. Yield: 6 servings.

Prep: 30 min. Bake: 30 min. Ingredients 1 pound ground beef 3 bacon strips, diced 1 small onion, chopped 2 garlic cloves, minced 1/4 teaspoon dried oregano 1/2 cup tomato sauce 1 can (4-1/4 ounces) chopped ripe olives, drained 5-1/2 cups hot mashed potatoes (prepared without milk and butter) 2 eggs, lightly beaten 2 tablespoons butter, softened 1 tablespoon minced fresh cilantro 1/4 teaspoon salt Additional butter, melted Directions In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through. Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture.

6-8 Servings

Bake at 375 for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is
golden brown. Yield: 6-8 servings. Nutrition Facts: 1 serving (1 piece) equals 288 calories, 13 g fat (5 g saturated fat), 100 mg cholesterol, 354 mg sodium, 23 g carbohydrate, 5 g fiber, 16 g protein.

POTATO LEEK SOUP 18 small Red New Potatoes 6 Cups (1-1/2 L) Chicken Broth, low sodium is best 3 Leeks, chopped 3 Tablespoons Butter 4 strips Bacon 2 Cups (500 ml) Milk to taste Salt to taste White or Black Ground Pepper In a large saucepan, place potatoes with water to cover. Bring to a boil and cook until tender. While the potatoes are boiling, heat the butter in another pan. Add the leeks to the butter and saute until translucent. Remove from the pan and set aside. Place the 4 strips of bacon in the pan and cook until done. Remove from the pan and drain on paper toweling. When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper to taste. Crumble in the bacon in small pieces. Cook over medium heat for about 20 minutes, then remove from heat and stir in milk. Enjoy immediately in warmed bowls. Serves: 8

Sausage and Potato Coddle

Ingredients: 1/2 pound thick-sliced bacon, cut in 2-inch pieces 1 pound pork sausage links 2 large onions, sliced 4 large potatoes, (2 pounds) salt and pepper, to taste 1/4 cup chopped fresh parsley 2 cups water Preparation: In skillet, cook the bacon until golden, then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 for 45 minutes. Remove the cover and cook an additional 15 minutes, until the top is browned and potatoes are tender.

Baked Parsnips

Ingredients: 2 1/2 pounds parsnips 2 ounces butter 3 tablespoons chicken broth salt and pepper pinch nutmeg Preparation: Peel parsnips, quarter, and remove any woody cores. Parboil the parsnips for 15 minutes. Place in an ovenproof dish. Add broth and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes at 350. Serves 6.

Buttermilk Bannock
Ingredients: 4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt to taste 3/4 teaspoon baking soda 1 cup raisins or currents 2 eggs 1 1/2 cups buttermilk Preparation: Stir flour, baking powder, salt, baking soda and raisins together. In another bowl, whisk together the eggs and buttermilk, then add to dry ingredients. Stir until a sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray or oiled. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 oven for about 1 1/4 hours. Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly. Serves 6.

Rye Party Puffs Recipe

Ingredients 1 cup water 1/2 cup butter, cubed 1/2 cup all-purpose flour 1/2 cup rye flour 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 eggs Caraway seeds CORNED BEEF FILLING:

2 packages (8 ounces each) cream cheese, softened 2 packages (2 ounces each) thinly sliced deli corned beef, chopped
1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy brown or horseradish mustard

 1/8 teaspoon garlic powder 10 small pimiento-stuffed olives, chopped Directions In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.

In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling.
Refrigerate. Yield: 4-1/2 dozen.

CARRAGEEN PUDDING 1/2 cup Dried carrageen (seaweed) 2 Tablespoons Honey Lemon juice and grated rind (you may substitute vanilla to taste) Egg white, beaten stiff 150 milliliters Heavy cream, whipped Soak the carrageen (small rock seaweed- it grows on the small rocks in tidal pools along the sea shore. It is a thickening agent!) in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid. Put into 600 ml fresh water with the honey, lemon juice and rind. Bring to a boil and simmer for 25-30 minutes. Strain and discard the carrageen, and let the liquid cool slightly. Meanwhile, combine the beaten egg white and the whipped cream, then gently fold the mixture into the carrageen liquid. Pour into a greased mold and chill. (Carrageen [or "carrageenan"] -look for it in health food stores!.) CHOCOLATE ORANGE GUINNESS CAKE 8 ounces Butter, room temperature 8 ounces Soft dark brown sugar 10 ounces Self-raising flour 1 teaspoon Baking powder 1 pinch Salt 2 Tablespoons Cocoa (rounded T's) Grated rind of 1 orange 4 Eggs 1/2 cup Guinness ICING 4 ounces Butter 8 ounces Powdered sugar Orange (juice, grated rind)

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the pre-heated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top. Servings: 4 GLAZED IRISH TEA CAKE CAKE 3/4 cup butter- room temperature 1 cup Sugar 2 teaspoons pure Vanilla extract 2 large Eggs 3 ounces Cream cheese- room temperature 1-3/4 cups Cake flour 1-1/4 teaspoons Baking powder 1/4 teaspoon Salt 1 cup Dried currants (or dates) 2/3 cup Buttermilk GLAZE 1/2 cup Powdered sugar, sifted 2 teaspoons Fresh lemon juice PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

IRISH CREAM CHEESECAKE 1 cup Graham Cracker Crumbs 1/4 cup Sugar 1/4 cup Margarine, melted 1 Envelope Unflavored Gelatin 1/2 cup Cold Water 1 cup Sugar 3 Large Eggs, Separated 16 ounces Cream Cheese, Softened 2 Tablespoons Cocoa 2 Tablespoons Bourbon 1 cup Whipping Cream, Whipped Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 Tablespoons cold coffee for bourbon.

This crockpot mulled cider recipe is spiced with ginger, cinnamon, and cloves. Ingredients: 2 qts. apple cider 1/4 cup packed brown sugar 1/8 tsp. ground ginger 1 orange (unpeeled) 2 cinnamon sticks 1 tsp. whole cloves brandy Preparation: Combine cider, sugar, ginger and orange in slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to crockpot. Cover and cook on LOW 2 to 4 hours. The entire house will smell great! Remove the bag of spices. In a mug put a shot of brandy, then fill with hot mix from cooker. Makes 10 to 12 servings