CORNED BEEF AND CABBAGE
Servings: 8 to 10

1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
2 to 3 rutabagas, cut in chunks
1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges

Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables.

POTATO CAKES
Servings: 2 cakes

1/4 cup of Butter
6-8 oz White Flour
1/2 lb Plain flour
1/2 tsp Salt
1/2 tsp Baking Powder
3 Cups freshly mashed potato (with milk)

Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides.

IRISH STEW
Servings: 6

2 tb Oil
4 lg Onion cut in wedges
5 lg Carrots cut in thick slices
1 1/2 lb Round steak or lamb
6 lg Potatoes
1 c Water
Salt and pepper to taste

Heat oil in large saucepan or skillet. Saute onions in oil. Add carrots and cook for a few minutes. Cut steak into 1/4 to 1/2 inch cubes and add to onions & carrots. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with sat & pepper and bring to a boil. Skim of any foam, reduce heat and simmmer over low heat until meat and vegetables are tender. If desired, stew can be thickened by mixing 2 tablespoon flour with a little water and adding it to the stew. Heat through until thickened and serve piping hot.

IRISH COFFEE
Servings: 1

1 jigger Irish Whiskey, such as Jameson's
1 or 2 tsp sugar, preferably raw sugar or Demarara sugar
Freshly made hot coffee
2-4 tbsp chilled whipped cream

Heat, but do not boil, the Irish whiskey. A microwave works well for this. (20 to 30 secs on high power should do the trick) Pour the warmed whiskey into a warmed 7-ounce coffee cup, goblet or Irish coffee glass and add the sugar. Fill with the hot coffee to within about a half inch of the top of the cup. Stir until the sugar is dissolved. Float the whipped cream on top of the hot coffee and serve immediately.