Cooks’ Exchange: A review of Irish recipes reveals some sweet treats | Recipes, Foods and Cooking Tips

An Irish friend reminding me that March 17th is fast approaching, I decided to explore my extensive collection of cookbooks to find something new and exciting to celebrate St. Patrick’s Day in all its Irish glory.

The review reminded me that the Emerald Isle is no larger than Maine, but contains some 800 rivers and lakes. While cookbook chapters and proud Irish friends reminded me that many favorite Irish recipes include potatoes, I picked up Jeff Smith’s cookbook, “Mr. Food Cooks Like Mama,” to learn a whole lot more before you decide to share some long-time favorites starting with a recipe every kid will love.

Irish potato sweets

¼ cup (1 stick) butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla extract

16 ounce can of icing sugar

7 ounce bag of flaked coconut (about 2½ cups)

Ground cinnamon for rolling

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In a large bowl, cream together the butter and cream cheese. Stir in the vanilla and icing sugar, then stir in the coconut. Roll the mixture between your hands to form balls the size of a walnut. Roll balls in cinnamon and refrigerate until firm.

Note: Use good quality regular cream cheese, not whipped or light varieties.

Irish Stew from Irish Waters

Sifting through local cookbooks, favorite Irish recipes were discovered in “Our Best Cookbook 2” published in 1995 by the Wisconsin Restaurant Association, including one shared by Irish Waters, a favorite Madison restaurant established many years ago by the late Mike Campion. Out of love and pride in his Irish heritage, he built a turn-of-the-century pub on North Whitney Way while describing it as offering “good food, good humor and good friends, to the Irish way!”

1¼ pounds boneless lamb stew meat, cubed, uncooked

1⅛ teaspoon crushed garlic

1⅓ cups Spanish onions, coarsely chopped

¾ teaspoon Worcestershire sauce

½ teaspoon ground white pepper

¾ teaspoon ground allspice

2 cups carrots, coarsely chopped

1½ cooking potatoes, peeled and coarsely chopped

1 cup chopped green cabbage

1¼ tablespoons cornstarch

¼ teaspoon of cooking bouquet

Brown the lamb stew in salt and pepper, garlic and corn oil. Add cooking sherry, chicken broth, onion and spices. Bring to a boil, reduce the heat and simmer for 45 minutes. Add the carrots and simmer for 15 minutes. Add the potatoes and simmer for 10 minutes. Add the cabbage and simmer for 5 minutes. Dissolve flour and cornstarch in water; add to stew. Leave to thicken and add the cooking bouquet, simmer for another 5 minutes. Serve hot.

Irish Chicken Casserole

From the same “Ethnic Cooking: Wisconsin Style” compilation, another Irish recipe shared by Mary Catherine Brown of Fond du Lac.

4 ounces mushroom caps, quartered

2 medium onions, thinly sliced

2 cups cooked potatoes, cut into large cubes

2 cups cooked chicken, coarsely chopped

Sauté mushrooms and onions in butter until lightly browned. Combine potatoes, chicken, mushrooms and onions; add ½ cup of cream and pour into a greased saucepan. Salt and pepper. Pour the remaining ½ cup of cream on top and sprinkle with breadcrumbs. Bake at 350 F for 25-30 minutes.

Note: Half a cup of cubed cooked carrots can be replaced with mushrooms for a nice color.

irish brown bread

Featured in the same cookbook, O’Malley Farm Café was another favorite local dining establishment, serving Waunakee on West Main Street in a casual atmosphere of tastefully decorated banquet halls, transitioning from casual dining to dinner parties. romantic anniversary to uninterrupted business meetings. This recipe, brought from Ireland by Martha O’Malley Scanlon, was a staple of all St. Patrick’s Day celebrations.

2½ cups Wisconsin buttermilk

Preheat oven to 350 F. Mix dry ingredients together. Gradually add the buttermilk to obtain a moist paste. Pour into a greased and floured 12 inch pie pan. Bake for about 1 hour and 15 minutes. Insert a knife in the center of the bread. The bread is done when the knife comes out clean. Costs. Cut into 12 equal triangles. Serve warm or at room temperature with butter.

Dublin Cake

1 cup brown sugar, firmly packed

3½ cups sifted all-purpose flour

2-3 tablespoons Irish stout

½ cup candied fruit peel

Butter and sugar until light and fluffy; Add the lemon zest. Beat the eggs one at a time with 1 teaspoon of flour, beating well between each addition. Sift flour with salt, club soda and spices and stir into batter; moisten with stout. After mixing the dried fruits in the flour, incorporate into the dough. Pour the batter into a greased and floured 9-inch fluted cake pan lined with waxed paper. Bake at 350 F for 2 ½ to 3 hours or until done. The heat should be reduced for the last hour of cooking.

Suggestion: When cold, slice and butter as you would bread.

hamburger barbecue

Having been a proud Madison Girl Scout decades ago, a request comes in every once in a while for the Girl Scout cookie recipe baked by Strand Bakery on Atwood Avenue that we sold for 50 cents a bag while door-to-door. door in our familiar quarters. When Diana Fuhrman Taylor, who now lives in Atlanta, asked if there was a Girl Scout Sloppy Joe recipe that she and former Boy Scouts enjoyed while camping many years ago at Camp Brandenburg, I picked up a little book of favorite recipes printed in 1958 by the Blackhawk. Council of Girl Scouts.

2 tablespoons brown sugar

Bring the soup, ketchup, mustard, sugar and vinegar to a boil and simmer for 5 minutes. Fry hamburger, onion and celery. Mix and simmer for 30 minutes until ready to serve.

Strand Bakery Girl Scout Cookies

With the very thought of Strand Bakery Girl Scout Cookies, I reached out to Dorothy Kruse, a longtime reader, great cook, and good friend, to share her own Strand Bakery Girl Scout Cookie recipe again while reminiscing as before at how complicated the original recipe was. The Strand brothers, Trygve and Reidar, cooked for us so many years ago. She also reminded me that this recipe is as close to the original as it will ever get in our lifetime.

1 cup brown sugar, packed in a cup

1 cup shortening (Crisco)

3 teaspoons baking soda

Cream the sugars and shortening together, add the eggs and mix well. Add the molasses and mix well. Mix the flour, soda, cinnamon, ginger and salt well and gradually add to the rest of the ingredients. Cool until easy to handle. Shape into balls the size of walnuts. Place on greased parchment lined cookie sheets. Press the cookie dough balls with the bottom of a small glass dipped in sugar. Bake at 375 F for about 10 minutes while watching the first batch of cookies to settle on a time.

A reader asked for a recipe for “Eggs Benedict using English muffins, Canadian bacon and Hollandaise sauce cut into one-inch squares, layered in a baking dish, topped with bacon, chilled in the refrigerator overnight to be cooked in the morning then covered with sauce and served Can you help?

Contact the Cooks’ Exchange in care of the Wisconsin State Journal, PO Box 8058, Madison, WI, 53708 or by e-mail at [email protected]

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