A Few Irish Recipes

Irish Champ
8 medium potatoes
1/2 cup milk
5 tablespoon butter
a bunch scallions or green onions, chopped

Peel and cube potatoes and boil in salted water until tender. Drain and mash slightly. In a small pan, heat milk and butter until butter is melted. Add chopped scallions. Fold mixture into the potatoes until well blended. For 6 people.

Irish Bangers

2 tsp. ground white pepper
1 tsp ground ginger
1 tsp sage
1 tsp mace
3 oz salt
6 oz bread crumbs -plain
10 lbs. fat pork butt(if lean add 1 lb fat back)
2 cups ice water

Grind meat-1/2 medium, 1/2 fine Add spices and mix very wellStuff into small casing links or make into compact patties.Leave overnight in Fridge before freezing.Fry till golden brown.

Corned Beef

First, I use Bill Baily's brand of corned beef. They are one of two brands that can actually corn the beef to my standards (I can no longer find the other brand).

1 corned beef brisket
6+ cups chicken broth (low salt or no salt works best)
1 tsp butter (margarine doesn't quite work the same) per cup of chicken broth

Time, plan in advance. Get a large stock pot or crock pot. Place the brisket into the pot and add the chicken broth, save the spices and drippings in the bag. You will need enough chicken broth to cover the whole brisket. I've found, depending on the size of the pot, approximately 3-4 cups of broth per pound of brisket works best. You may need more or less depending on how much corned beef you are making, and the size of the pot you are making it in. Bring to a boil and add the spices and drippings from the bag. Boil for about 5 minutes (until all the spices and drippings are fully mixed in) then reduce heat to medium. Cook on medium for about 3 hours per pound, prepare any vegitables to be cooked in with corned beef during this time. (2 1/2lb brisket takes about 7 1/2 hrs from this point) Check the beef with a fork every hour or so, add water to pot as liquid level drops. When it feels about done, cook it for another half hour and add the vegitables. Cook until the vegitables are done, then serve hot.

With Thanks to Michael May