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Irish Lamb Stew

Irish Lamb Stew

3 lbs. lamb
1 onion, sliced
1 cup diced carrots
1 cup diced turnip
2 cups cubed potatoes
1/4 cup flour
1 tsp. salt
1 tsp. pepper
Boiling water

Wipe meat with cold, damp cloth; cut into 2 inch cubes. Put in kettle, cover with boiling water and let simmer for 1 1/2 hours.

Add onion, carrot and turnip and cook an additional 30 minutes. Then add the potatoes and coo an additional 20 minutes. Mix the flour with water to form a paste and then pour into the stew. This is used as a thickening agent. Season with salt and pepper.


Bailey's Irish Cream Pie

1 envelope unflavored gelatin
5 egg yolks
1/2 cup sugar
1/3 cup Bailey's Irish Cream
1 1/4 cup heavy whipping cream
Unsweetened chocolate for garnish
9 inch pie crust (graham or chocolate crumb)

Soften gelatin in 1/2 cup of cold water in a small pot. Place on low heat and stir until gelatin is dissolved. cool to room temperature.

Beat egg yolks and sugar until very light. Add gelatin to egg mixture. Add Bailey's gradually and cool. Beat whipping cream to soft peaks. Fold in gelatin mixture. cool until it begins to set, then pour into pie shell. Chill until set. Sprinkle with chocolate shavings.