Wednesday, March 18, 2009

Irish Recipes

"Omit and substitute!
That's how recipes should be written.
Please don't ever get so hung up on published recipes
that you forget that you can omit and substitute."

Jeff Smith (the Frugal Gourmet)

I thought I'd share the recipes I mentioned yesterday.

McLinden's Irish Mystery Chicken
(From a Bottle of Irish Mist)
4 thin slices baked ham, cut in half
4 whole chicken breasts, split and boned
1 can (10 1/4 oz. condensed cream of mushroom soup
1 cup (8 oz.) sour cream
1/2 cup Irish Mist
1 cup (1/4 lb.) s;iced fresh mushrooms

In 8x12" baking dish arrange the ham slices. Place a chicken breast on each slice - skin side up. Mix remaining ingredients and spoon over chicken, covering completely. Bake at 300 degrees for 1.5 hours. Serve over a bed of wild rice, with sauce. Serves 6-8.

Apple Dapple Cake

1.5 cups oil
2 cups sugar
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
2 tsp. vanilla
3 cups raw apples, peeled and chopped *
1 cup nuts, chopped

Preheat oven to 350 degrees. Cream oil and sugar. Add eggs, one at a time; beat well. Add vanilla. Sift together cinnamon, flour, salt, soda and baking powder - three times.** Add to the creamed mixture. Stir in choppped apples and nuts. Pour into a greased/floured tube pan. Bake at 350 degrees for 1-1.5 hours, until toothpick inserted comes out clean. Poke holes in the top of the cake with a bamboo skewer. Pour glaze over hot cake and allow to stand for one hour before removing from pan.

1 cup brown sugar
1 stick margaine
1/4 cup evaporated milk

Bring ingredients to a boil. Boil for 3 minutes.

This cake is very moist and VERY sweet. A little piece goes a long way. Especially yummy served warm topped with vanilla ice cream.

*I use a combo of Granny Smith and Braeburn
** I'm not sure why sifting three times is necessary, but I always do it.


Happy eating,
Merry ME

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