Glazed Corned Beef and Cabbage

Two 3 lb. corned beef flats (not point cuts)

1 bottle 12 oz. Irish stout beer (more if desired)

6 cloves garlic chopped in large pieces

3 lb. red skin potatoes, washed and quartered

2 lb. baby carrots

3 large onions, cut into 6-8 pieces

1-2 cabbage heads, cut into wedges

Glaze

½ stick butter

1 cup catsup

1 cup Splenda brown sugar blend (not firmly packed)

2 tbsp. brown mustard or Dijon mustard

⅓ cup apple cider vinegar

2 tsp. Worcestershire sauce

2 tsp. horseradish (from refrigerated section)

Set the briskets in a large pot, add spice packet and cover completely with water. Add the beer. Turn the stove top on medium high, and then bring to a boil.

When it comes to a boil , skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for about three hours, or until meat has reached desired tenderness.

Prepare the glaze by adding all of the glaze ingredients in a small sauce pan and simmer until the butter melts.

Remove the briskets from the pot, reserving the liquid to cook the vegetables. Place brisket on a rack in a large roasting pan, brush with glaze and cook in the oven for about 30 minutes, basting with the remaining glaze every 8-10 minutes. Let the brisket sit for 5-10 minutes before slicing.

Add garlic, potatoes and onions to the brisket pot and cook for 10 minutes. Add cabbage and carrots and cook for additional 20 minutes, or until vegetables are tender.

Remove the vegetables with a large slotted spoon, place on a platter and serve with brisket and remaining glaze.

— Rose Mary Mogan

Guinness Bangers and Mash

2 bangers (mild Italian sausage)

1 onion, coarsely chopped

1 can Guinness beer

2 tbsp. olive oil

1 tbsp. butter

5 red skin potatoes, washed and quartered

¼ cup milk

⅛ cup half and half

2-3 tbsp. butter

salt

pepper

Fill a large pot halfway with water and add the potatoes. Sprinkle some salt in the water. Once boiling, boil for 15-20 minutes or until potatoes are fork tender.

In a large, deep-sided skillet, pour in the Guinness and turn heat to medium. Add the bangers. Poach the bangers in Guinness.

Heat the oil and butter in a skillet and saute the onion until nicely browned.

Remove the bangers and add to the onion pan for some browning.

Strain the potatoes and dump into a mixing bowl. Add the milk, cream, butter, salt and pepper and mix until mashed.

Serve the bangers and onions over the mash.

— Cari Blowers

Irish Boxty (Crispy Fried Potato Cakes)

1 lb. potatoes

1 onion, chopped fine

¾ cup flour

1 tsp. salt

¼ tsp. pepper

1 egg

½ cup milk

½ cup vegetable oil

Set half of the potatoes aside for later. Peel and cut half of the potatoes into large chunks; place in a saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15-20 minutes, or until tender. Drain and place in a large bowl. Mash potatoes and set bowl aside.

Peel and grate reserved potatoes and stir them into the mashed potatoes. Add onion, flour, salt and pepper; mix well. Stir in milk and egg to form a batter.

In a large skillet, heat oil over medium heat. Drop batter from a tablespoon into the hot oil, and cook 3-4 minutes on each side; drain on a paper towel. Transfer to your serving dish and serve with applesauce and sour cream.

– Nancy J. Patrykus

Guinness Beef Stew

1 lb. beef stew meat

4 medium carrots, sliced

6 sprigs fresh thyme

1½ bottles Guinness (or other good stout beer)

1 pkg. frozen pearl onions

½ cup water

½ cup flour

¼ cup honey

salt and pepper

Trim and dry stew meat. Heat a bit of oil in a large pot, add meat and brown. Add sliced carrots. Add Guinness until meat and carrots are covered. Simmer for about one hour.

Add onions, thyme. Continue to simmer for 30 more minutes.

Mix flour and water in a bowl until smooth, add to stew and cook until thickened. Now add honey, salt and pepper. Taste and adjust seasonings. Serve over mashed potatoes.

— Malinda Coletta

Festive Irish Cream Cheesecake

1 cup graham cracker crumbs

1 ¼ cup sugar, divided

¼ cup (½ stick) butter or margarine, melted

1 envelope unflavored gelatin

½ cup cold water, divided

2 pkg. (8 oz. each) cream cheese, softened

2 tbsp. unsweetened cocoa powder

2 tbsp. Irish cream liqueur

8 oz. whipped topping, thawed

2 squares baker’s semi-sweet chocolate (for chocolate curls)

Mix together graham cracker crumbs, ¼ cup of sugar and ¼ cup of butter. Press firmly onto bottom of 9-inch spring form pan.

Sprinkle gelatin over ¼ cup of water in small saucepan. Let stand for one minute. Cook on low heat for three minutes or until gelatin is completely dissolved, stirring constantly.

Beat cream cheese, remaining cup of sugar and cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin mixture, ¼-cup water and the liqueur. Refrigerate until slightly thickened.

Gently stir in whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator.

— Cari Blowers