IRISH EATERY & PUB

Marion Pellicano Ambrose

Being raised in a traditional Irish American home meant lots of potatoes, bread with every meal, and of course Corned Beef and Cabbage for dinner on Saint Patrick’s Day!  It’s a great meal to make because it all goes in one pot! When I was young, my mom cooked the meal in a pressure cooker. Today we have it much easier. Throw everything in a crockpot and the meal cooks itself! And for dessert – Irish Cream Chocolate Cheesecake! Follow the simple recipes below and have a wonderful Saint Patty’s Day from the Delayed Reaction Lounge!

Traditional Corned Beef and Cabbage

3 pounds corned beef brisket with spice packet

1 quart water

10 small red potatoes, wash thoroughly

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Place corned beef in large crock pot, fat side up and cover with about 1 quart of water.
Perforate the spice packet that came with the corned beef and place on top. Place potatoes
around the meat and top with cut cabbage. Make sure meat and potatoes are totally covered
with water.P Cook on LOW for 10 hours. When done, place vegetables in a bowl and
cover. Place meat on a platter and let sit for 5 minutes. Slice meat across the grain. Serve
with spicy mustard. 5 servings

Irish Cream Chocolate Cheesecake

1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter

3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Preheat oven to 350 degrees F . In a large bowl, mix together the cookie crumbs,
confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat

into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set
aside. Increase oven temperature to 450 degrees F
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at
medium speed until well blended and smooth. Add eggs one at a time, mixing well after
each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed.
Pour filling over baked crust.
Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, and
continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill
before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the
top, then sprinkle with some chocolate wafer.

KISS ME I'M IRISH - Mar Chuid Dá (Part II)

Jillian B. Hart

She found herself very melancholy and couldn't even explain why if she had been asked.  Rather then give into the blues she fashioned on a casual emerald green dress and zipped up the knee length, spiked, black boots. Slipped into a leather jacket and headed out the door.  People watching always lifted her spirits and gave her inspiration to write.  What better night to gather in the sights.  

She sat at the bar, taking in the blur of faces on the dance floor. The festive holiday sounds emanated through the room mixed with dance tunes.  Shiny plastic four leaf clovers and green beads dangled from necks and bounced across chests in erratic and off beat motions. Choirs of "Slainte" replaced the usual shouts of cheers followed by the clinks of beer mugs.  Green beer overflowed, yet, not her drink of preference so she had ordered Bailey's straight up.  Every one was Irish today.  Yet her Irish eyes were far from smiling.  Although she had never fancied this Irish pub in the city, perhaps this wasn't the right pub to observe the happy crowds, as something about the place reminded her of times gone by. 

KISS ME I'M IRISH - Mar Chuid Dá (Part II)

Jillian B. Hart

She found herself very melancholy and couldn't even explain why if she had been asked.  Rather then give into the blues she fashioned on a casual emerald green dress and zipped up the knee length, spiked, black boots. Slipped into a leather jacket and headed out the door.  People watching always lifted her spirits and gave her inspiration to write.  What better night to gather in the sights.  

She sat at the bar, taking in the blur of faces on the dance floor. The festive holiday sounds emanated through the room mixed with dance tunes.  Shiny plastic four leaf clovers and green beads dangled from necks and bounced across chests in erratic and off beat motions. Choirs of "Slainte" replaced the usual shouts of cheers followed by the clinks of beer mugs.  Green beer overflowed, yet, not her drink of preference so she had ordered Bailey's straight up.  Every one was Irish today.  Yet her Irish eyes were far from smiling.  Although she had never fancied this Irish pub in the city, perhaps this wasn't the right pub to observe the happy crowds, as something about the place reminded her of times gone by. 

IRISH EATERY & PUB

Marion Pellicano Ambrose

Being raised in a traditional Irish American home meant lots of potatoes, bread with
every meal, and of course Corned Beef and Cabbage for dinner on Saint Patrick’s Day!
It’s a great meal to make because it all goes in one pot! When I was young, my mom
cooked the meal in a pressure cooker. Today we have it much easier. Throw everything
in a crockpot and the meal cooks itself! And for dessert – Irish Cream Chocolate
Cheesecake! Follow the simple recipes below and have a wonderful Saint Patty’s Day
from the Delayed Reaction Lounge!