Recipe from: Better Homes and Gardens, “Salad Book,” — 1969.

2 TB vinegar
1 tsp. celery seeds
1 tsp. mustard seeds
3 large potatoes, peeled cooked and diced
2 tsp. sugar
2 cups cabbage, finely shredded
1 can (12 oz.) corned beef, chilled and diced
1/4 cup green onions, thinly sliced
1/4 cup dill pickle, chopped
1 cup mayonnaise or Miracle Whip salad dressing
1/4 cup milk

Combine vinegar, celery seeds and mustard seeds and set aside.

Peel and cook potatoes in enough boiling salted water to cover for
30 to 40 minutes or until done. Drain, cool and dice.

While potatoes are still warm, drizzle with the vinegar, seed mixture.

Sprinkle with sugar and 1/2 teaspoon of salt. Chill.

Before serving add cabbage, corned beef, onion, and pickle to potatoes.

Combine mayonnaise, milk, and 1/2 teaspoon salt.

Pour mayonnaise mixture over corned beef mixture and toss lightly.

Serves: 6 to 8.

Irish Recipes - Carnival of the Recipes - The Luck of the Irish Edition

Irish Recipes Carnival of the Recipes is hosted at Sun Comprehending Glass

This week’s Carnival of the Recipes includes Slow Cooker Recipes submission of an excellent Irish Stew Recipe, Irish Soda Bread from Diabetic Recipes and a Chicken Recipe for Irish Roast Chicken as well as a Crockpot Chicken and Veggies from Chicken Recipes …

… For Famous Irish Recipes we get World Famous Recipes doing Irish Jig Dessert containing Sugar, Whiskey, and Cream while Famous Recipes presents Irish Flag Cookies …

It won’t be long until the Easter Recipes Carnival of the Recipes is upon us.

Recipes - Drink Recipes - Irish Isle Floats

Drop two scoops of Mint chocolate chip ice cream into a glass beer mug.

Pour milk over the top add a drop or two of green food coloring.

Top with whipped cream and green sugar sprinkles.

World Famous Recipes

Irish potato pancakes

Mix leftover mashed potato with some finely chopped onion
and some egg, and soft bread crumbs.

Fry gently.

Pancake Recipe

Irish Cream Bread Pudding with Caramel Irish Cream Sauce
Yield: 8 servings

Pudding
1 loaf stale French bread
2 cups milk
1 cup heavy cream
1/2 cup Irish cream liqueur
2 tablespoons unsalted butter, softened
3 eggs
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup raisins

Caramel Irish Cream Sauce
1/4 cup water
1 cup granulated sugar
1/3 cup freshly brewed coffee
1/3 cup heavy cream
1 teaspoon lemon juice
1/4 cup Irish cream liqueur

Pudding: Crumble the bread, with the crust, into a bowl.
Cover with combined milk, cream and liqueur and
let stand an hour or until the bread has
absorbed most of the liquid.

Preheat oven to 325 degrees F. Butter a 13 x 9-inch
baking dish and set aside.

Beat eggs, sugar and vanilla extract until well blended.
Mix gently with bread and raisins.
Spoon into pan, smooth top. Bake until light brown and
the custard is set, about an hour.

Caramel Irish Cream Sauce:
Pour sugar into water in saucepan and let stand
until sugar is wet.
Cook, swirling occasionally, until the mixture turns nut
brown.
Remove from heat.
Immediately and CAREFULLY, to avoid splatters, pour
in coffee and cream into the saucepan.
Return to heat and cook, stirring
constantly, until caramel melts.
Remove from heat and cool. Stir in lemon
juice and liqueur just before serving.

Dessert Recipes

Cheese Recipes

Cheese Steak Recipes

Cheesecake Recipes

Chicken Recipes

Chicken Recipes

Corned Beef Recipes

Ground Beef Recipes

Bread Recipes

Chicken Recipes

Recipe World Famous Recipes

Irish Stew

   1      pound         lean mutton pieces
   1      pound         carrots
   1      pound         onions
   1      pound         potatoes
                        salt & pepper
                        pinch of thyme

Place mutton with thyme in sauce pan and add cold water to cover.
Bring slowly to the boil and simmer for one hour.
Add onions, potatoes, carrots, and peeled and roughly copped. 

Season to taste.  

Continue cooking until vegetables are tender.  

Adjust seasoning as needed.  

May be served alone or with cooked green cabbage or sprouts.

Corned Beef and Cabbage
=======================
5 lb. corned beef brisket
1 large onion stuck with 6 whole cloves
6 carrots, peeled and halved
8 medium potatoes, washed and quartered
1 teaspoon dried thyme
1 small bunch parsley
1 head cabbage (about 2 lbs), quartered

Horseradish Sauce:
1/2 pint whipping cream
2 tablespoons mayonnaise
2-4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise
and horseradish.)

Put beef in a large pot and cover with cold water. Bring to
a boil with the lid off the pot. Add thyme, parsley and onion.
Turn to simmer and cook for 3 hours. Skim fat from top as it
rises. Add cabbage, potatoes, and carrots. Simmer for 20-30
minutes until cabbage is cooked. Remove the meat and cut into
pieces. Place on center of a large platter. Strain the cabbage
and season it heavily with black pepper. Surround the beef with
the cabbage, carrots and potatoes. Serve with horseradish sauce.

St. Patrick’s Day Quotes