Part Irish/Part Italian

As I was looking at Irish recipes the other day, I came across one that I remember as a child. My mother used to make one of my favorite desserts - Rice Pudding; I didn't know that it came from Ireland, for I thought rice was an oriental delicacy. As many of you know, I do not measure anything unless I am making it the first time. I got this from watching my mother, grandmother and great aunt cook. Anyway, I had some rice left over from a meal, and I decided that I wanted to make rice pudding- so, I did. I added two eggs slightly beaten, about 2 handful of raisins, cinnamon til it covered the rice, about 1 cup of brown sugar, and enough milk to cover the rice mixture. I then baked it at 350 degrees for about 1 hour. It was very good. I then ran across a recipe for rice panna cotta (this is an Italian custard). I had some of the rice pudding left, so I made the panna cotta. I heated in a microwave 2 cups of heavy cream and 1 cup sour cream for 7 minutes. In the mean time, I added 1 envelope (about 2 teaspoons Unflavored gelatin) to 2 Tablespoons of cold warm and let it bloom. After the cream is hot enough but not boiling, add the gelatin until it is melted, then add the rice pudding. Pour in a decorative mold; refrigerate. It is very delicious.

The Traditional Dinner for St.Patty's Day

Many think that the traditional meal for St. Patrick's Day is Corned Beef and Cabbage, but it isn't. This dish became traditional when the Irish came to America. Corned Beef and Cabbage was served only on special days or Holidays because beef was too expensive; but when they migrated to America, they found that beef was cheaper here. While in Ireland, main meat was lamb or mutton because they raised sheep. Some may ask, "Where is she getting this stuff?" Several years ago, when we had an ethic party, I looked up most of this information. Also, I went to History channel.com to make sure that my information is correct. It is amazing what you can find on the Internet. Anyway, to get back to the subject, Corned Beef and Cabbage is served in most pubs or Irish restaurants here in the USA, but in Ireland - they serve Irish Stew. The meat is usually lamb, potatoes, carrots, onions, and a few other veggies that I didn't catch while watching the video on the History Channel, and I didn't want to watch it again because my computer is so old and too slow (Like me). I found out that the onions were brought to Ireland when the Romans invaded it, and the potatoes came from Central America and brought to Ireland from Sir Walter Raleigh. So if you want to make the true traditional Dinner to celebrate St Patrick's Day, then have a good bowl of Irish Stew. Until then, have a great day.

Not an Irish Dish, but a Creation

Yesterday I was hungry for something starchy; but since I have been diagnosed with diabetes, I have tried to stay away from pasta. I decided that to make mac and cheese, but I wanted more than just mac and cheese. I went through the pantry and refrigerator to see what ingredients I had on hand. This is what I found: In the fridge, there were eggs, velveeta, romano and parmesan cheese, bell pepper, onion, garlic, carrots, celery, butter, milk and peppperoni. I thought that this would really jazz up the mac and cheese, so this is what I came up with. I this that I will call this Supreme Mac and Cheese.

Supreme Mac and Cheese or Confetti Macaroni

• 1 box macaroni ; cook according to directions, but do not cook the entire length for it will continue to cook while in the oven (I am thinking the next time I make this not to cook the noodles, but put it in the milk). Will let you know if it works.
• 1tablespoon olive oil and 2 tablespoons butter
• 1 celery stalk, diced
• 1 small carrot, diced
• 1/2 green bell pepper, diced
• 10 pepperoni, julienned ( You can used more if you like)
• 1 Tablespoon minced garlic
• 1 Tablespoon Italian Seasoning
• Salt and Pepper to taste
  
• 2 cups milk
• 1/2 cup each: romano and parmesan cheese
• 1 cup shredded cheddar cheese
• 12 ounces velveeta cheese
• 1 egg and 1 yolk, slightly beaten (or you can use two eggs)
  

1. Preheat oven to 350 degrees.
2. Spray a casserole dish with Pam or other cooking spray.
   
3. Sautee the veggies in the oil and butter until tender.
4. Add the seasonings.
   
5. Add milk and heat on low heat until hot but not boiling.
6. Add the cheeses until they are melted; take a little of this mixture and add to the eggs to temper them , then add back into the mixture.
7. Add the macaroni and mix well.
8. Pour into the prepared dish and bake for 30 minutes.

I didn't do this, but if you would like to add more cheese on top, you can.

This is a good way to get your kids to eat veggies; or even some adults.
Serve with a salad and you have a good meal.
Also, use your imagination and add things that you think would be good in this.

A Sweet for my Sweets

As promised I am writing another recipe from Ireland. This time it is a sweet delight. When I did my research for Irish foods, I came across this delicious recipe. Many will recognize this when they taste them, for they are your typical After Dinner Mints. Knowing this, you now add any flavor the flavor.

PEPPERMINT CREAM

• 1 LARGE EGG WHITE
• 1 POUND BOX CONFECTIONERS SUGAR
• PEPPERMINT OIL OR ESSENCE (OR ANY FLAVOR YOU WOULD LIKE TO TRY)

1. Cover a pan with parchment paper
2. Beat egg whites with fork.
3. Add about half of sieved confectioners sugar; mix well with wooden spoon, and slowly add the rest of sugar, about 1 tablespoon at a time until stuff paste.
4. Shake a little confectioners sugar on work surface, and empty the paste on it.
5. Add 3 -4 drop of the flavor and gently knead with fingers until it is a smooth paste. Keeping adding sugar to the paste until you have a stiff paste and able roll out.
   
6. Rub sugar on rolling pin and roll paste to 1/4 inch thick.
7. Cut the paste with a cutter, or you can use your imagination for shapes. Since it is March, and if you have shamrocks, use them.
   
8. Place the cut paste o the parchment paper.
9. Cover the mints with a clean tea towel and leave in a cool place.. DO NOT REFRIGERATE.
10. Store in small paper cases in airtight tin.

This is getting me excited about fixing some good Irish dishes. I just might have to go into the kitchen and start making some good Irish foods. Also, if you would like to use food coloring, you may add it Step 5 when you add the flavor of your choose. You can make this candy at any time.
Enjoy.

Luck of the Irish

Being mostly of Irish decent, I thought I would dedicate this month to Irish recipes. Looking at the Irish recipes and the recipes that I grew up on, they are almost similar, but over the years, the recipes have become Americanized. However, Several years ago, when I had an Ethnic party, I was looking up some recipes from England, Ireland, and Scotland for this is where most of my ancestors came from. I found this one recipe that caught my eye. It is Colcannon. This became one of my favorites because it is made with potatoes, and I love potatoes! So I would love to share with you.

COLCANNON

• Potatoes (depends on how many you are cooking for )
• cabbage (1head)
• butter
• milk
• salt and pepper to taste
• parsley or chives
  

1. Quarter the cabbage and boil until tender, drain and cut in strips
   
2. Peel and cube potatoes; boil until tender; drain ; add butter and milk and mash.
3. Add the cooked cabbage.
4. Garnish with the parsley or chives.
5. Enjoy.

Also, you can add bacon or ham ; make a salad and you have a meal
I never had this as a child, but this is very delicious.

Next article will be a sweet, so stay tuned. Man this is making me hungry.