Nothing cures a sweet tooth quite like Irish Potatoes. And another thing I love about them is they can be shaped into ovals or balls in any size you want. Make them bite size and watch how fast they disappear!
This recipe was given to me by Karen Kennedy. The recipe is from Kilkenny County, which is between Tipperary and Wexford in Southern Ireland. That is where Karen Kennedy's family resided.
Ingredients:
- 1 cup of powdered (confectioner's) sugar
- 1 cup sweetened coconut
- 1-1/2 tablespoons Half & Half creamer
- cinnamon
Place coconut in a mixing bowl and spring sugar over top. Stir in the half and half. Form into "potatoes" in the size of your choice. I like bite size. Set aside on a plate.
Pour a few tablespoons of cinnamon into a gallon size ziploc bag. Add a few potatoes at a time and shake the bag gently until all of the potatoes are fully coated with cinnamon. Pop one, or four, in your mouth and enjoy the luck of the Irish.
Irish Onion Soup.
Ingredients:
- 4 large onions
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups boiling milk
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg yolks
- 2 cups chicken stock
- 1/2 teaspoon mace or sage
- 1/2 cup evaporated milk or cream
Thinly slice all off the onions. Sautee the onions in butter until translucent. Shake flour onto onions. Stir well, so that all the butter is absorbed.
Add boiling milk and bay leaf and continue to stir.
Add chicken stock and seasonings.
Simmer until onions are cooked and soft.
In a separate bowl, beat the egg yolks and evaporated milk.
Pour the egg mixture into large soup pot and gradually add onion soup mix and stir.
Simmer, stirring occasionally approximately 20 minutes.
Counting our blessings,
Mary Beth Roe