Irish Cabbage Rolls



– 1 Medium Head Cabbage

-1-1/2 Cups Chopped Onion, Divided

– 1 Tablespoon Butter

– 2 Cans Stewed Tomatoes (14-1/2 ounces each)

– 4 Garlic Cloves, Minced

– 2 Tablespoons Brown Sugar

– 1-1/2 Teaspoons Salt, Divided

– 1 Cup Cooked Rice

– 1/4 Cup Ketchup

-2 Tablespoons Worcestershire Sauce

– 1/4 Teaspoon Pepper

– 1 Pound Lean Ground Beef (99%)

– 1/4 Pound Bulk Sausage

– 1/2 Cup V8 Juice, Optional


In an oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender.  Drain.  Rinse in cold water.  Drain.  Remove 8 large outer leaves.  Set aside.  Refrigerate remaining cabbage for another use.  Sautee one cup of onions in butter in a large saucepan until tender.  Add tomatoes, garlic, brown sugar and 1/2 teaspoon of salt.  Simmer for 15 minutes.  Stir occasionally.  Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, ketchup, pepper, and remaining onions and salt.  Crumble sausage and beef over mixture and mix well.  Remove thick vein from cabbage leaves.  Place about a 1/2 cup of the meat mixture on each cabbage leaf.  Fold in the sides.  Starting at an unfolded edge, roll up leaf to completely enclose filling.  Place in skillet seam side down.  Top with the sauce.  Cover and cook over medium-low heat for an hour.  Add V8 juice if desired.  Reduce heat to low.  Cook for 20 minutes longer or until the rolls are heated through and a thermometer comes out at 160 degrees.


Blarney Stone Bars

– 1/2 Cup Butter, Softened
– 3/4 Cup Packed Brown Sugar
– 2 Eggs
– 1 Tablespoon Milk
– 1 Teaspoon Vanilla Extract
– 3/4 Cup All Purpose Flour
– 3/4 Cup Quick-Cooking Oats
– 1/2 Teaspoon Baking Powder
– 1/4 Teaspoon Salt
– 3/4 Cup English Toffee Bits
– 1/3 Cup Chopped Pecans
– Green Food Coloring
– 3/4 Cup Vanilla Frosting

Cream the butter and sugar in a large bowl until they are light and fluffy. Beat in the eggs, milk, and vanilla. Combine the flour, oats, baking powder, and salt. Gradually add them to the creamed mixture. Fold in the toffee bits and pecans. Spread the mixture into a 9-in. square baking pan. Bake at 350 for 20-24 minutes or until a toothpick comes out clean. Cool the bars on a wire rack. Add food coloring to the frosting and spread over the bars. Cut into a diamond shape and enjoy!

Irish Pie

Time: 1 hr, 30 minutes

– 3 cups cubed cooked chicken
– 2 cups (8 ounces) shredded Monterey Jack cheese
– 1 teaspoon garlic salt
– 2 cups seasoned stuffing croutons
– 1 pound bulk pork sausage, cooked and drained
– 2 cups peeled cooked diced potatoes
– 2 cups (8 ounces) shredded cheddar cheese
– 3 eggs
– 1-1 1/2 cups milk

In greased 3-qt baking dish, layer the first seven ingredients in the order given. Whisk eggs and milk; pour over cheese. Cover and bake at 325° for 55 minutes or until a thermometer reaches 160°. Uncover; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before serving.

Stuffed Baby Red Potatoes

Time: 1 Hour

– 24 small red potatoes (about 2-2 ½ pounds)
– 1/4 cup butter, cubed
– 1/2 cup shredded parmesan cheese
– 1/2 cup crumbled cooked bacon
– 2/3 cup sour cream
– 1 egg, lightly beaten
– 1/2 teaspoon salt
– 1/8 teaspoon pepper
– 1/8 teaspoon paprika

Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, cut thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt, and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika. Place in an ungreased 15-inch x 10 inch x 1 inch baking pan. Bake at 375° for 12-18 minutes or until heated through.

Soda Bread


– 4 Cups (1 Pound) flour
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ to ¾ pint of buttermilk
– Raisins or Currants (Optional)

Mix the dry ingredients together. Add buttermilk to form a loose dough. Add some raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a circle about 2 inches high and make a large ‘X’ with a knife on top of the dough. Bake on a greased baking sheet at 375 degrees for 45 minutes.

Makes 1 loaf

Irish Stew



– 1 lb of young lamb, diced
– 1 lb of onions, diced
– 1 lb of carrots, diced
– 1 lb of potatoes, peeled and diced
– 1 clove of garlic
– Salt and pepper to taste
– Pinch of thyme

Place the lamb and the thyme in the saucepan. Add cold water to cover. Slowly bring to a boil and let simmer for one hour. Mince and sauté with the garlic. Add the onions, carrots, potatoes, and garlic. Season it with salt and pepper. Continue cooking until the vegetables are tender. The stew may be served alone or with some cooked cabbage.