Irish Whiskey Pie !

 Chocolate ready-to-use pie crust
1/4 c. Irish whiskey
1 envelope unflavored gelatin
1 T. mint jelly
2 3/4 c. whipped topping
2 T. sugar
2 eggs, separated
green food coloring
2/3 c. light cream
dash salt

Combine gelatin, 1 Tablespoon sugar, and salt in saucepan.
Beat egg yolk slightly. Add egg yolks, cream and whiskey to gelatin mixture.
Cook over low heat, stirring constantly, until mixture thickens slightly.
Stir in mint jelly. Chill until mixture begins to thicken.
Beat egg whites to soft peaks. Beat in remaining sugar until mixture holds
a stiff peak. Fold meringue and 2 cups whipped topping into custard mixture.
Add green food coloring to desired shade. Turn into crust. Garnish with
remaining whipped topping and refrigerate until firm. Let stand at room
temperature for 2 hours before cutting.

Irish Stew 

Ingredients:
1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes
12 fl. ounces beer, or water
2 14 oz. cans broth
3 cups cubed potatoes
2 cups thinly sliced carrots
1 tablespoon olive oil
1 onion, coarsely chopped
1 teaspoon pepper
1 envelope brown gravy mix
parsley, chopped, for garnish

Directions:
In 3-quart pan with cover, heat oil. Add onion and saut
until brown; stirring occasionally. Add lamb and saut
stirring until browned. Stir in beer or water, and pepper.
Cover and simmer for 30 minutes. Mix in broth
and gravy mix. Add potatoes and carrots, cover and
simmer for 15 to 20 minutes or until vegetables are tender.
Garnish with chopped parsley if desired.

Irish Pot-Roasted Chicken

Ingredients: 

Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 x Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 x Med. carrots, sliced

If there are giblets with the bird, take them out, wash all but the liver
(reserve that for another use), and cover with water, add salt and
pepper, bring to the boil and simmer for half an hour. Wipe the bird
inside and out and remove any lumps of fat from the inside; sprinkle
with salt. Mix together the oatmeal, chopped onion, butter or suet,
stock, and seasoning, stuff the bird with this mixture and secure well.
Heat the dripping or oil and lightly fry the bacon, then chop and put into
a casserole. Quickly brown the bird in the same fat and put on top of
the bacon. Soften the onion and briefly saute the carrots, then add to
the casserole.

Strain the giblet stock and make it up to about 1/2 liter. Heat and pour
over the chicken. Cover and cook in a moderate oven (350C) for about
an hour.

Meanwhile, cut the potatoes into thick slices and blanch them in boiling
water, or steam them for about 5 minutes. Toss them in seasoned flour
and add them to the casserole, adding a little more of the giblet stock if
needed. Cover with buttered wax paper and continue cooking for another
1/2 hour, taking off the paper for the last few minutes for browning.

Servings: 4