Mix the grated raw potatoes in with the cooked mashed potatoes. Add salt, pepper and flour. Beat the egg into the mixture, add just enough milk to make a batter that will drop from a spoon.

Drop by tablespoonfuls onto a hot griddle or frying pan, cooking over a moderate heat for 3-4 minutes (per side).

Good served with apple sauce. Or like hashbrowns, with eggs, bacon, sausage, etc.


Corned Beef & Cabbage

1 (4 to 5 pound) corned beef brisket
8 whole black peppercorns
2 bay leaves
2 cloves minced garlic
10 to 12 new potatoes (red)
2 medium (or 1 large) onions
2 cups baby carrots
1 large head cabbage, cut into wedges

Rinse corned beef with cold water. Place brisket (and juices from the package) in a large pot. Cover with water. Add onions, garlic, peppercorns and bay leaves. Bring to a boil, reduce heat, cover and simmer about 3 to 3 1/2 hours, until tender.

Remove meat from broth and set aside.

Place potatoes, carrots and cabbage into broth, cover and cook for 15 to 20 minutes.

Slice the corned beef into thin slices (best cut across the grain). Serve with the vegetables.

Good served with horseradish, or mustard. A great addition to this meal is a heavy bread.


Gooseberry Crumble

2 cups self-rising flour
1/2 cup brown sugar (packed)
1/2 cup butter, softened (or margarine)
10 cups gooseberries (you can use other fruits, such as apples, blackberries, etc.)
1 cup sugar

Prepare the fruit and place in a bowl. Add the sugar.

In another bowl, use a fork to mix the butter into the flour (you want it to look like breadcrumbs). Add the brown sugar and mix.

Place the fruit into a baking dish and cover with the crumb-like mixture.

Bake in a preheated 350 degree oven for 45 minutes.

Good served with whipped cream or ice cream.


Irish Stew

2 tlbs cooking oil
4 large onions (cut into wedges)
5 large carrots (sliced thickly)
1 1/2 pounds round steak, cut into 1/2 inch cubes (or lamb)
6 large potatoes, cut into med-sized chunks (or 10 to 12 small red potatoes)
1 cup water
salt and pepper (to taste)

In a large saucepan or skillet, heat oil. Add onions, cooking for a few minutes. Add carrots and cook for a few minutes more. Add potatoes and steak, cover with water and add salt and pepper. Bring to a boil, reduce heat and simmer until meat and vegetables are tender. Serve hot. (If you get any foam while boiling, skim it off.)


Irish Soda Bread

3 1/2 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. bicarbonate of soda (or use baking powder)
1 1/4 to 2 1/2 cups buttermilk

Preheat oven to 450 degrees.

Sift the dry ingredients into a large bowl, making sure soda (or baking powder) is evenly distributed. Make a well in the center (of the dry mixture) and add about 3/4 cup buttermilk. Stir until your dough becomes moist (it'll be squishy), yet appears dry - add buttermilk sparingly until you achieve this texture.

Turn out ont a lightly floured board and knead for about a minute (be careful not to overdo it - this bread becomes very tough with over-kneading).

Shape dough into a 8 to 9 inch circle (about 1 to 1 1/2 inches thick). Cut a cross on the top (about a 1/2 inch deep) and place on a floured baking sheet.

Bake for 45 to 50 minutes.

Note: For a softer crust, wrap the bread in a dishtowel after removing from oven.