Party Resource Guide
Presented by Event & Wedding Planners

Irish Stew

3 to 4 lbs leg of lamb, cut into 1 1/2" cube 
2 tablespoons butter 
1 tablespoon vegetable oil 
2 cups water 
1 cup chicken broth 
1 to 2 tsp salt, or to taste 
1/4 teaspoon thyme, crushed 
1/4 teaspoon pepper 
2 cloves garlic, mashed & minced 
4 medium potatoes, quartered 
8 small white onions, peeled 
1 package frozen peas, (16 oz) 
8 ounces fresh mushrooms, sliced 
1 cup milk 
1/3 cup flour 

Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings. Serves 6. Serve in hollowed-out  6-inch French Rolls to hold individual servings of stew. 

IRISH CORNED BEEF AND CABBAGE 

1 (4 lb.) corned beef brisket
2 med. onions, sliced
1 med. onion, studded with 3 whole cloves
1 lg. carrot, scraped and sliced
1 bunch fresh parsley
1 bay leaf
1/4 tsp. pepper
2 lbs. sm. new potatoes, peeled
1 (2 lb.) cabbage, cut into wedges
Irish Mustard Sauce

Combine corned beef and water to cover in a large Dutch oven; bring to a boil. Remove from heat. Drain. Add fresh water to cover. Add onion, carrot, parsley, bay leaf, and pepper. Bring to a boil. Skim off foam, if necessary.

Reduce heat, cover and simmer 4 hours or until tender. Remove onion and parsley. Add potatoes to Dutch oven. Simmer 10 minutes. Add cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf.

Transfer corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce. Yield: 6-8 servings.

MINTED PEAS

2 (10-ounce) package frozen green peas
2 teaspoon dried mint
2 teaspoon sugar
Boiling salted water to cover peas
2 tablespoon butter or margarine
Salt and pepper to taste

Cook peas, mint, and sugar in boiling salted water for 5 to 7 minutes, until peas are tender. Drain. Stir in butter, salt, and pepper. Serve immediately. Servings 8

IRISH POTATO & CABBAGE CASSEROLE 

3 cup cooked and mashed potatoes
2 cup chopped, boiled cabbage
4 slices bacon or turkey strips (less fat)
1 lg. onion, chopped
1/4 stick butter
1 cup bread crumbs

Mix potatoes and cabbage together in large bowl. Season to taste with salt and pepper. Fry bacon in large skillet until crisp. Put bacon aside and fry onion in same skillet. Add half of the butter to the same skillet and stir in potato and cabbage mixture. Mix and heat through. Transfer to a buttered oven baking dish. Sprinkle with bread crumbs and dot with rest of the butter. Place in 425 degree oven and bake until lightly browned, about 15 minutes. Crumble crisp bacon and sprinkle on top. Serves 4.

IRISH THREE TIERED SALAD 

1 pkg. (3 oz.) Lime Jello
1 pkg. (3 oz.) Lemon Jello
1 pkg. (3 oz.) Orange Jello
1 sm. can crushed pineapple
Hot water
1/2 lb. cream cheese, softened
2 cups boiling ginger ale 

For first layer, strain pineapple, add enough liquid (hot water) to pineapple juice to make 2 cups. Add lime Jello, allow to thicken slightly, add pineapple and pour into loaf pan. Let harden. For second layer, dissolve lemon Jello in 1 1/2 cups hot water. Whip in cream cheese. Pour into mold over first layer. For third layer, mix orange Jello and 2 cups boiling ginger ale; pour into mold over second layer. It is important that a few hours pass between adding second and third layers. Serve on a flat tray on a bed of lettuce.

IRISH COFFEE

8 heaping teaspoons instant coffee powder
8 full teaspoons sugar
8 jiggers Irish whiskey
8 cups boiling water
Whipped cream

Divide coffee, sugar and whiskey among 8 cups; mix well. Add boiling water until almost full. Spoon whipped cream on top in mounds. Serve immediately.

GREEN BEER

Pour beer into a pitcher. Stir in a few drops of green food coloring to tint green.

Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Irish Cream. Decorate cake with whipped cream.

IRISH SHAMROCK MINT PIE 

1 chocolate graham cracker crust
2 eggs
3 oz. cream cheese
1/4 cup sugar
2 tbsp. flour
1/2 cup chocolate chips
8 oz. La Crème topping
1/4 cup Irish mist liqueur
2 tbsp. Irish mist
Few drops green food coloring

Preheat oven to 375 degrees. In large bowl, combine eggs, cream cheese, sugar and flour. Beat until well blended. Add chocolate chips and 1 tablespoon Irish mist. Fold in 1 cup La Crème. Pour into crust and bake for 30 minutes or until a knife inserted comes out clean. Cool. Combine remaining 1 cup La Crème, 1 tablespoon Irish mist and food coloring. Spread over pie.

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