The Times-Tribune from Scranton, Pennsylvania • 31

IlKailllTWIl -1(11 llll II llHl-fTT Blarney Stones9 are oysters sitting atop an Irish steak. Be a 'Green Cook7 for March 17 Begorra, it's reai corned beef. MUSTARD GLAZED CORNED BEEF 3 to 4 pound corned beef brisket cup brown sugar Yi tablespoons prepared mustard 12 peppercorns, coarsely crushed Cover corned beef brisket with water. Cover tightly and simmer 3 to 4 hours or until meat is tender. Remove from cooking liquid.

Place brisket, fat side up, on a rack in an open roasting pan. Mix brown sugar, mustard and crushed peppercorns. Spread ori corned beef brisket. Bake in a moderate oven (350 30 minutes or until glaze is set. 6 to 8 servings.

DUBLIN CHEESE AND POTATO PIE 1 cup milk 1 cup grated cheddar cheese 1 teaspoon Worcestershire sauce Yi teaspoon salt teaspoon pepper 1 tablespoon flour 3 medium uncooked, peeled Irish potatoes, sliced inch thick 2 cups sliced onions 3 tablespoons butter 2 tablespoons dry bread crumbs Combine milk, cheese; cook over boiling water until cheese melts; remove from heat; add Worcestershire sauce. Combine salt, pepper, flour; mix well. Place half of sliced potatoes in bottom of Alcoa's nine-inch aluminum foil pie pan; sprinkle half of flour mixture over top; add half of sliced onions; dot with butter; repeat using remaining ingredients. Pour cheese sauce over all; top with bread crumbs. Bake 45 minutes at 350F.

Yield: 4 servings. BAKED POTATOES COLCANNON 8 medium baking potatoes cup milk 8 whole scallions, finely chopped 4 tablespoons butter or margarine 1 teaspoon salt Yz teaspoon monosodium glutemate Va teaspoon pepper 2 cups hot cooked chopped cabbage Select potatoes of uniform size so that they will all bake evenly. Scrub potatoes well; dry. Bake in a 450 degree F. oven 45 minutes to 1 hour, or Until tender when tested with a fork.

Cut slices from top of each. Scoop out centers, taking care not to break skin. Mash potatoes, or put through ricer. Put milk and scallions into a large saucepan. Simmer until scallions are tender.

Add butter, mashed potatoes and remaining ingredients. Cook over medium heat, beating constantly, until mixture is fluffy and heated through. Spoon into potato shells. Serve immediately or, if desired, brush with melted butter and place under broiler until lightly browned. Yield: 8 servings.

IRISH COFFEE SHAMROCK DESSERT Soda Bread and Irish Griddle Cakes. IRISH SODA BREAD 2Y2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder Vz teaspoon salt 2 tablespoons sugar Y2 cup-butter, margarine or hydrogenated vegetable shortening V2 cup seedless raisins 2 teaspoons caraway seeds (optional) 3 tablespoons apple cider vinegar cup milk Heat oven to 400 F. Sift flour with next 4 ingredients. Cut in butter with 2 knives or pastry blender until mixture resembles coarse corn meal. Stir in raisins and caraway seeds.

Mix together vinegar and milk. Make a well in center of flour mixture; add liquid all at once, stirring vigorously with a fork until dry ingredients are moistened. Turn out onto a lightly floured board; knead gently 8 to 10 times, shape into round ball. Place in a greased 8-inch pie plate. Cut a cross from side to side; brush top with a little milk for a nice glaze.

Bake at 400F. for 15 minutes, lower temperature to 375F. and bake for an additional 30 minutes or until cake tester inserted in center comes out clean or tap gently on bottom, if it sounds hollow it is baked. Remove from pan and cool (at least 1 hour) on wire cake rack before cutting into pie shaped wedges or slices. Serve warm with butter.

Makes 8-10 servings. IRISH GRIDDLE BREAD (Makes 20 2V2-inch circles) 4 cups sifted all-purpose flour 2 cups buttermilk 2 teaspoons baking soda 2 teaspoons salt 2 teaspoons sugar Sift flour, salt, sugar and baking soda together four times into a large mixing bowl. Make a well in the center and gradually add buttermilk, mixing quickly with a fork to make a fairly moist dough. Turn out onto lightly floured boatrd or cloth and knead lightly for 3 minutes. Roll out into circle 10-inches in diameter and -inch thick.

Using a 2-12 inch cookie cutter, cut dough into 20 circles. Place on hot, lightly greased griddle or heavy skillet and bake 10-15 minutes, or until golden brown. bake 10 minutes longer. Serve hot with butter and honey, as desired. ST.

PATRICK'S DAY PIE 1 package (3Vi oz.) pineapple cream pudding and pie filling 1 package (3 oz.) lime flavor gelatin 24 cups water 1 envelope whipped topping mix 1 baked 9-inch crumb crust, cooled Combine pie filling mix, gelatin and water in a saucepan. Cook and stir over medium heat until mixture comes to a boil and is. thick and clear. Remove from heat. Prepare whipped topping mix as directed on package; reserve V3-cup prepared topping for garnish.

Thoroughly blend remainder into the chilled pudding mixture. Spoon into crumb crust. Using a cake decorator, form a shamrock of reserved top By CHRISTINE VANSTON, Times FoodEditor "Boxty on the griddle Boxty in the pan If ye can't make Boxty Ye'll never get a man." Boxty is an old Irish food, often served on Friday, and many the poem was written about it. Like many other foods from the Emerald Isle, it, is simple, easy to make and uses that great raw material known as potatoes. If you want to try Boxty for St.

Patrick's "Day, just use a cup of grated raw potatoes, a cup of cooked, mashed potatoes, a cup of sifted flour, a teaspoon of baking powder, a teaspoon of salt, two eggs slightly beaten and a fourth of a cup of milk. Combine all and mix thoroughly. Drop by spoonfuls on a greased, hot griddle or skillet. Cook about four minutes on each side, or until brown. Serve hot with butter, honey, applesauce or syrup.

Irish bacon, if you can get it, is good with Boxty. It is almost certain, by all real Irish experts, that stew or corned beef and cabbage won't be on the menu in Erin homes on March 17. According to food experts from Dublin, corned beef and cabbage is practically an unknown in Ireland. It's strictly an Irish-American dish, not to be confused with boiled bacon (ham) and cabbage, a dish still popular in the land across the sea. Truly Gallic fare this Friday would call for Dublin Bay prawns, baked Limerick ham, filet of sole, colcannon (potatoes and cabbage, mashed together) and a meringue, trifle or pudding And a wee drop of Irish mist and delectable Irish coffee.

There is a saying that each year on the 17th of March everyone who is not Irish wishes he were. Those who aren't still share in the celebration and the wearing of the green. Here are three authentic Irish recipes that would win the admiration of a good County Kerry cook and also would be good to serve for the current festivities. CRUBEEN PEA SOUP 1 lb. dried peas, green or yellow 2Vi qts.

water 1 or 2 crubeens (trotters' or pigs' feet) 2 tbsp. lentils 1 stalk celery, sliced, or 1 onion, chopped 1 lb. sausage, sliced (optional) Place peas, lentils, and water in kettle; cover and let stand overnight. In a separate pan soak crubeens in cold water for 1 hour; discard water. Combine peas, lentils, water, celery and crubeens; cover and bring slowly to a boil; reduce heat and simmer for 2 hours, stirring occasionally, or until crubeens are cooked (meat will fall away from bones).

Add sausage during the last half hour of cooking. At the end of cooking, remove sausage and crubeens. Press the soup through a coarse sieve or blend a few seconds in a blender; return to the kettle with sausage. Remove any meat from crubeens and return to the kettle. Season to taste.

Serve hot. Makes 6-8 servings. BOILED BACON AND CABBAGE IV2 lbs. boiling bacon or ham Cabbage Wash the bacon and if very salty, steep in cold water for a few hours. Place in a saucepan and cover with cold water.

Bring slowly to a boil and simmer, allowing 25 minutes to each pound and 25 minutes extra at the end of cooking. When cooked, remove the bacon and add shredded cabbage to remaining liquid. Cover and boil rapidly 10-15 minutes or until tender. Drain, sprinkle with salt and pepper. Chop very finely.

Reheat with a little Gutter. Remove the rind from the bacon. Sprinkle bacon with bread crumbs and place under the broiler for a few minutes to brown. Slice the bacon and serve hot with the freshly cooked cabbage. Makes 4 servings.

KERRY APPLE CAKES 1 cups sifted flour V2 cup sugar 1 tsp. baking powder lA tsp. cloves Va tsp. cinnamon V2 cup butter or margarine 3 medium apples, peeled and thinly sliced 1 egg, slightly beaten V3 cup milk XA tsp. salt Sift together the flour, sugar, baking powder, salt and spices.

Add the butter and blend in with a pastry blender. Stir in the apple slices. Add the egg and milk; blend well (th batter will be rather stiff). Spread in a greased 9" square pan. Sprinkle liberally with brown sugar.

Bake at 400 F. for 30 minutes. Serve warm. If desired, serve with slightly whipped cream. Makes 6-8 servings.

2 envelopes unflavored gelatin, divided xf cup cold water 3 cups hot, strong cof- fee beverage 1 tablespoon sugar Vt. cup sugar 3 tablespoons Irish whisky 2 tablespoon cold water Yz cup whipping cream ping on pie. Chill until firm at least 3 hours. Soften lYz envelopes (IV2 tablespoons) gelatin in Yz cup cold water. Add hot coffee and Yz cup sugar.

Stir until gelatin and sugar dissolve. Add whisky. Mix well. Pour half this mixture into 4-cup shamrock mold. Chill until firm.

Soften remaining Yz tablespoon gelatin in 2 tablespoons cold water. Dissolve over hot water. Whip cream until it mounds softly. Add 1 tablespoon sugar slowly while whipping. Add dissolved gelatin slowly while whipping.

Spoon whipped cream mixture on top of layer in mold. Chill until set. Spoon remaining coffee mixture on top of cream mixture. Chill until set. Un-mold.

One mold makes 6 servings. IRISH COFFEE Pour a jigger of Irish Whisky into a goblet, stand a silver spoon in the glass. Fill the glass to within" -inch of the top with strong hot coffee. Sweeten to taste 1 teaspoon or more of sugar, and stir. Remove the spoon.

Top the coffee with whipped cream. Sip the coffee through the cream, and remember to toast Saint Patrick. iSi teJL '5- 0 V-l-'-i I BREAKFAST STEAKS 'N' BLARNEY STONES A friend just back from Dublin reports on a steak and oyster dish enjoyed in that stately city. She says it's a very popular Irish specialty and suggests we feature it for St. Patrick's Day.

So, with a shamrock in one hand, and a green pen in the other, here goes: Use flavored culotte steaks cut from top sirloin or thinly cut steaks from the eye of the round or bottom of the sirloin; these are often called breakfast steaks. Do not overcook. 4 culott steaks (4 to 5 ounces each) Salt Pepper 2 tablespoons butter 1 teaspoon Worcestershire sauce 2 drops liquid red pepper seasoning Vi teaspoon cornstarch V4 cup water Fried oysters 4 slices buttered toast 1 tablespoon chopped parsley Season steaks with salt and pepper. Saute in butter, about 1 minute on each side. Remove from skillet and keep hot.

To drippings add Worcestershire sauce, red pepper seasoning and cornstarch mixed with cold water. Cook, stirring, until slighUy thickened. Strain butter remaining from frying oysters into beef sauce. Set steaks on buttered toast, top with oysters and spoon smaU amount of sauce over each. Sprinkle with parsley.

Four servings. FRIED OYSTERS: Dip 12 medium-sized or 16 small oysters in flour, then in lightly beaten eggs, then in fine dry bread crumbs or cornflake crumbs. Cook in 2 tablespoons butter about 3 minutes until browned. a Irish coffee for a perfect ending. Dublin Cheese and Potato Pie make authentic Irish fare..