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Irish Coffee & Irish Potato Pancakes with Rum Applesauce

2 cups peeled and coarsely grated potatoes^*
3 eggs
2 tablespoons all-purpose flour
1 1/2 teaspoon salt
4 tablespoons minced onion
1 tablespoon Irish whiskey
Oil for frying

Place potatoes in strainer and press to remove excess liquid. Transfer to mixing bowl. Beat eggs lightly and stir into potatoes. Mix flour and salt together and add to potato-egg mixture; mix well and stir in minced onion and Irish whisky. Shape into 3-inch disks or patties.

Heat skillet, grease, and sauté patties until bubbles appear on surface; turn over and brown flip side. Serve with Rum Applesauce and dairy sour cream.

Yield: 8-10 pancakes

^* Best made with “old” potatoes, held in refrigerator vegetable compartment 6-8 weeks. When in a hurry, use instant or frozen potato pancake mix, but add 1 tablespoon Irish whiskey to batter for perky, spirited flavor.

Rum Applesauce

6 Golden Delicious apples, peeled, cored, and quartered
1 cup water
2/3 cup dark brown sugar, packed
1 teaspoon allspice
1 teaspoon ginger
1/4 cup dark rum

Place apples and water in saucepan and bring to boil; reduce heat and simmer 10 minutes, stirring occasionally. Add sugar, all spice, ginger, and rum. Bring to boil and simmer additional 20 minutes, stirring frequently.

Note: For quick Rum Applesauce, just flavor canned applesauce with dark rum, to taste, and 1 teaspoon ginger per 2 cups applesauce.

Skillet Corned-Beef Dinner

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1 teaspoon instant minced onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 small head cabbage, cut in wedges and cored
2 large carrots, pared, halved, and sliced lengthwise
1 can (1 lb) white potatoes, drained
1 can (12 oz) corned beef, chilled and sliced
1 tablespoon chopped parsley

1. In 10-inch skillet, add onion, salt, and pepper to 2 cups water; bring to boiling.

2. Add cabbage wedges and carrot sticks. Cover, and bring to boiling; reduce heat, and simmer 15 minutes.

3. Remove cover, and add potatoes and corned-beef slices.

4. Cover, and continue cooking 5 minutes, or until cabbage is tender.

5. To serve: Using wide, slotted utensil, alternate cabbage wedges and corned-beef slices in center of warmed serving dish. Mound carrots and potatoes around edge of dish. Sprinkle potatoes with parsley. Serve with mustard, if desired.

Makes 4 servings.

Corned Beef and Cabbage

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4 pounds corned beef brisket
Cold water
6 medium-sized potatoes
1 small head cabbage

Put beef in a large sauce pot; cover with cold water. Cover sauce pot and bring to boiling over high heat. Reduce to medium and cook 2 1/2 hours, or until beef is almost tender. Scrub potatoes and pare a ring around center of each (see picture). Cut cabbage into sixths. Put cabbage and potatoes in sauce pot with beef. Bring to boiling and cook, covered, 1 hour longer, or until meat is tender. Makes 6 servings.

Corned Beef Casserole

1 can (10 1/2 oz.) cream of asparagus soup
1/3 cup milk
1/8 teaspoon rosemary
2 cups cooked, cut green beans
2 cups cooked, diced potatoes
1 can (12 oz.) corned beef

Set oven for moderate, 350°.

Mix together soup, milk, rosemary, green beans and potatoes in a bowl. Divide among 4 individual casserole dishes.

Cut corned beef into cubes and divide equally among casseroles. Bake 20 to 25 minutes or until sauce bubbles. Garnish with parsley, if desired. Makes 4 servings.

Irish Stew

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3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubes
2 cups boiling water
1 1/2 cups frozen cauliflower (10-oz package), thawed
1 1/2 pounds cooked lamb, cubed
2 cups drained canned carrots
8 ounces drained, cooked parsnips, diced
1 tablespoon dehydrated onion flakes
2 teaspoons parsley flakes

Dissolve broth mix in water. Add cauliflower, and cook 4 minutes, until tender but crisp. Add lamb, carrots, parsnips, onion flakes, and parsley flakes. Simmer 15 minutes. Divide evenly. Makes 4 dinner servings.

Pantry Stew

2 cups tomato juice
3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubs
1 tablespoon vegetable flakes
1 tablespoon dehydrated onion flakes
1 tablespoon pepper flakes
1 tablespoon celery flakes
8 ounces drained, canned tuna fish
2 slices whole-wheat toast

Combine tomato juice, broth mix, vegetable flakes, onion flakes, pepper flakes, and celery flakes in saucepan. Cook over low heat 10 minutes, or until vegetable flakes are soft. Add tuna fish and cook 5 minutes longer. Serve over toast, divided evenly. Makes 2 luncheon servings.

Shamrock & Shamrock Sandwiches

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Shamrock Sandwiches

St. Patrick’s Day is a bully time to give a party, whether you’re Irish or not. And whether or not you’re Irish you’ll appreciate the robust taste of Irish whisky any time of the year. It seems curious to add a liqueur such as crème de menthe to Irish whiskey; but try it, along with the smashing cocktail sandwiches, and you’ll be in fro two agreeable surprises.

Thin sliced white sandwich bread
2 medium cucumbers, peeled, seeded, and finely chopped
1/4 cup finely chopped onion
1 cup mayonnaise
2 cups finely chopped parsley
Shamrocks, if available, for garnish or fresh watercress or parsley sprigs

Cut desired number of 3-inch bread rounds from sandwich bread. Spread bread rounds lightly with mayonnaise on both sides and on edges of rounds. Place on wax paper on tray and refrigerate 1 hour.

Press chopped cucumber in cheese cloth or food strainer to drain excess fluid; place in mixing bowl with chopped onion. Add mayonnaise by tablespoonfuls to make lightly sticky.

Spoon cucumber-onion mixture onto bread rounds and top with bread rounds; roll top, bottom, and sides of sandwiches in chopped parsley to coat; secure with cocktail skewer. Place on serving tray.

Refrigerate, lightly covered with plastic wrap until serving time. Serve garnished with sprays of shamrocks or parsley or watercress sprigs.

Everybody’s Irish & Haggerty

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Haggerty

This cheese and potato pie may be a little tricky for beginning cooks, but once you have mastered it you’ll want to try it again and again; it goes well with Irish whiskey and, with a chop or an omelet, fills out a dinner menu nicely, too.

3 medium potatoes
1 large white onion
3 tablespoons cooking oil
1 teaspoon ground celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese
1 tablespoon butter

Peel potatoes and cut into paper-thin slices, using slicing attachment to food processor if available. peel onion and slice thinly.

Heat cooking oil in heavy skillet and place 1/2 of potatoes in pan; sprinkle a little of the celery seed, salt, pepper, and 1/2 cup cheese over potatoes.

Place onions on top of cheese; sprinkle a little of the seasonings. Place remaining potatoes slices on top and sprinkle with remaining cheese and seasonings. Dot with butter.

Cook over medium heat, covered, until top layer of potatoes is tender, about 20 minutes. Slip Haggerty carefully onto place; slip from plate, to side down, back into skillet. Cook additional 15 minutes uncovered.

To serve, cut into wedges.
Yield 4-6 servings.

Sloppy Joes Manila

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12 ounces lean ground veal
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato juice
2 teaspoons dehydrated onion flakes
1/2 cup canned, crushed pineapple, no sugar added
1/4 cup lemon juice
1/4 medium green pepper, chopped
2 tablespoons chopped celery
1 tablespoon grated lemon rind
1/4 teaspoon ginger
1/4 teaspoon dry mustard
2 slices whole-wheat bread, toasted
Parsley

Sprinkle veal with salt and pepper. Brown over medium heat in a non-stick pan, stirring frequently. Drain off fat as it accumulates. Remove veal from pan. Wipe out pan, then return veal to it. Combine tomato juice and onion flakes. Let stand 2 minutes, then add to veal, along with pineapple, lemon juice, green pepper, celery, lemon rind, ginger, and mustard. Cook over medium heat, stirring frequently for 5 minutes. Divide evenly. Serve portion over one slice of toast; garnish with parsley. Makes 2 luncheon servings.

Pork Sausage Croutes

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Cooking time: 15 mins.
Preparation time: few mins
Main cooking utensils: skillet, broiler pan, or toaster

For 6 people you need:
12 pork sausages
3 slices bacon
2 tomatoes
2 dessert apples
little shortening
6 rounds bread

1. Prick and fry the sausages until golden brown – they should be friend without extra fat.

2. When cooked put onto a hot dish and keep warm.

3. Cut each bacon slice into halves, roll and secure with a wooden toothpick and fry with little or no shortening until crisp, put with the sausages.

4. Slice the tomatoes – do not cook.

5. Fry the cored, sliced apples in the hot fat until golden brown on either side.

6. Toast the bread (or fry if preferred).

7. Put the sausages on top of the bread, then rings of apple and tomato; garnish with parsley.

8 Arrange bacon rolls around dish.

TO SERVE: Hot with baked beans or mashed potatoes and a green vegetable.

TO VARY: Spread the bread with a little mustard or chutney after toasting.

Salmon Party Ball

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1 16-ounce can salmon
1 8-ounce package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley
Assorted crackers

Drain and flake salmon, removing bones and skin. Combine salmon, cheese, lemon juice, onion, horseradish, salt and liquid smoke; mix. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a ball; roll salmon ball in nut mixture. Chill. Serve with assorted crackers. Trim plate with cherry tomatoes and parsley, if desired. Makes 3 cups spread.

Caraway-Cheese Stack-Ups

1 3-ounce package cream cheese, softened
1 2 1/4 ounce can deviled ham
1/4 teaspoon caraway seed
1/4 teaspoon grated onion
6 slices American cheese

In bowl mix cream cheese, deviled ham, caraway seed, and onion. Spread half of the mixture on 2 slices of the American cheese. Stack with filling sides up; top with third slice of cheese. Repeat with remaining deviled ham mixture and cheese slices. Wrap and chill. To serve cut cheese stacks in half. Cut each half into eight triangles. Serve on wooden picks. Makes 32 triangles.

Salmon and Pear Salad

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4 small pears
3 tablespoons lemon juice
1 pound drained, canned salmon
1/4 cup tomato juice
2 tablespoons parsley flakes
2 tablespoons Worcestershire sauce
Lettuce leaves
Watercress
2 tablespoons plus 2 teaspoons mayonnaise
Pimento strips to garnish

Cut pears in quarters lengthwise from the stem ends, taking care not to cut all the way through. With a paring knife, cut away cores. Brush cut surfaces with lemon juice. Combine salmon, tomato juice, parsley flakes, and Worcestershire; mix well. Fill pears with salmon mixture, evenly divided. Stand upright on lettuce leaves; surround with watercress. Top each portion with 2 teaspoons mayonnaise; garnish with pimento, Makes 4 luncheon servings.

Soo Chow Tuna Salad

12 ounces drained, canned tuna fish
8 ounces drained, canned peas
1 medium cantaloupe; cut into melon balls (2 cups)
1/2 cup drained, canned mushrooms
1/4 cup onion bouillon
2 tablespoons soy sauce
Artificial sweetener to equal 1 teaspoon sugar
Lettuce leaves

Combine tuna fish, peas, melon balls, and mushrooms in a bowl. Combine bouillon, soy sauce, and artificial sweetener; toss lightly with tuna mixture. Chill thoroughly. Serve on lettuce leaves. Divide evenly. Makes 2 dinner servings.

Vintage Recipe Cards

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Tag Archives: vintage recipe cards

Irish Coffee & Irish Potato Pancakes with Rum Applesauce

Skillet Corned-Beef Dinner

Corned Beef and Cabbage

Irish Stew

Shamrock & Shamrock Sandwiches

Everybody’s Irish & Haggerty

Sloppy Joes Manila

Pork Sausage Croutes

Salmon Party Ball

Salmon and Pear Salad

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