The recipes found on this page will change from time to time throughout the year to keep up with the seasons of the year such as spring, summer, fall and winter.  You will also find various recipes that coincide with all the wonderful holidays we celebrate during the year like Saint Patrick's Day (Below), Easter, Cinco de Mayo, Independence Day, Halloween, Thanksgiving or Christmas.  If you have a special recipe that you would like to share please submit it on the form below.

Apple Jelly

Ingredients
5 lb/ 2 kg apples
12 whole cloves
4 pt/8 cups water
4 lb/2 kg/ 8 cups sugar

Preparation
Wash and quarter the apples. There is no need to peel or core them. Place in an ovenproof dish and add water. Cover, with aluminium foil if necessary. Cook overnight at the bottom of the oven 225°F, 110°C. Next day strain through a jelly bag or a clean, white pillow case - do not squeeze! Measure the liquid into a large saucepan and for every cupful add a cupful of sugar. Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Be careful here, as over-boiling will produce a syrup which will just get thicker without setting. Pour into jars which have been warmed in the oven and cover with waxed discs and lids.

Dublin Coddle

Ingredients
1lb best sausages
8oz bacon
1/2pt1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper

Preparation
Cut the bacon into 1in squares. Bring the stock to a boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.  Serves 4

Rhubarb Fool

Ingredients
6-8 plump sticks of rhubarb
1/2cup sugar
1/4 stick of butter
1 cup whipping cream

Preparation
Cut the rhubarb into chunks and add the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady finger or Boudoir biscuits. Apple or gooseberry fool is made in exactly the same way, except that in the case of gooseberries the purée should be sieved to remove pips. It may be necessary to adjust sugar to taste.  Serves 4

Click the links below for archived recipes!

Baked Corn
Pineapple Upside Down Cake