The Sons and Daughters of Erin
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OLD IRISH RECIPES

Irish Pea Soup Servings: 6

350 Fresh shelled green peas (save pods)
2 TBL Butter
(Chop the following ingredients)
1 Medium-sized onion
1 Head iceberg lettuce
1 Mint sprig
1 Sprig parsley
3 Strips bacon (de-rind and chop)
1 TBL parsley

1 1/2 l Ham stock
Salt and pepper to taste
Sugar to taste

Shell the peas, and wash the pods, and bring to a boil in the ham stock. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. Fry bacon for about 2 minutes, turning it from time to time; add to the pot with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Collect the peas with a slotted spoon and put through a sive so the peas go back into the pot. Taste for seasonings and add a little milk or cream if needed (but not too much). Garnish with chopped parsley or mint.

Irish Potato Pie (for a dessert)

4 1/2 lb boiled potatoes
1/4 lb butter (melted)
3/4 lb sugar
3 x Almonds-pounded
1 TBL orange extract
6 Large Eggs, and 4 fl Whiskey (optional)

Mash the potatoes until lump-free. Separate the yolks and whites of the eggs in seperate bowls. Beat the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have a greased and floured cake pan ready with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.


If you would like to share your authentic Irish receipes, or some of your family's Irish Nevada history with our websites visitors, please contact Kathleen at irish1990@sbcglobal.net

We would appreciate them.

NEW MEMBERS ARE WELCOMED

This site has been copyrighted by the Sons and Daughters of Erin
Site designed and maintained by Kathleen Flanagan
Last Update: August 2004


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