Lamb Stew
Serves 6 To 8
2 tablespoons vegetable oil
3 pounds lamb stew meat
2 cups water
3 tomatoes, chopped
2 onions, chopped
2 green bell peppers, diced
2 garlic cloves, minced
1 teaspoon hot pepper sauce
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon salt
1. In a large soup pot, heat the oil over medium-high heat. Add the lamb and brown on all sides for 5 to 7 minutes.
2. Add the water, cover, and simmer on low heat for 15 minutes. Stir in the remaining ingredients and bring to a boil, uncovered, over high heat.
3. Reduce the heat to low and simmer for 45 to 50 minutes, or until the vegetables are tender and the mixture is thickened.
Glazed Corned Beef
Serves 6 To 8
One 4- to 4 1/2-pound corned beef, rinsed
1/2 cup water
1/2 cup apricot preserves
2 tablespoons brown sugar
1 tablespoon soy sauce
1. Preheat the oven to 350 degrees F.
2. Coat a large baking dish with nonstick cooking spray. Place the corned beef in the dish and add the water.
3. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
4. In a small bowl, combine the remaining ingredients.
5. Spread evenly over the corned beef.
6. Bake uncovered for 25 to 30 minutes, or until the corned beef is fork-tender, basting occasionally with the pan drippings.
7. Slice the corned beef across the grain and serve.
Sweet-And-Sour Red Cabbage
Serves: 6 To 8
1 small head red cabbage, shredded
1 medium Red Delicious apple, peeled, cored, and chopped
1 medium onion, chopped
1 cup water
1/2 cup apple cider vinegar
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon ground cloves
1/2 teaspoon salt
1. In a large saucepan, combine all the ingredients and bring to a boil over medium-high heat.
2. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the cabbage is tender.
Irish Potato Soup
Serves: 6 To 8
2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
6 medium potatoes, peeled and diced
2 cans (10 1/2 ounces each) condensed chicken broth
2 cups water
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1. In a soup pot, melt the butter over medium heat and saute the onion and celery for 3 to 4 minutes, or until tender. Add the remaining ingredients; mix well.
2. Increase the heat to medium-high and bring the mixture to a boil; reduce the heat to low and simmer for 35 minutes. Serve.
Note: Top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.
Irish Soda Bread
Serves: 6 To 8
4 cups all-purpose flour
1/2 cup (1 stick) plus 1 tablespoon butter, melted
2/3 cup sugar
1 cup raisins
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
2 cups milk
1. Preheat the oven to 350 degrees F. In a large bowl, combine all the ingredients except 1 tablespoon butter, mix just until moistened.
2. Place in a greased 9-inch round baking pan and bake for 1 hour or until a knife inserted in the center comes out clean.
3. After removing from the oven, brush the top with the remaining 1 tablespoon melted butter.
farout!!!!! u got good one! 
oops.. sorry.