Irish Recipes page 2

Peel potatoes and cook in boiling water. Peel, core, and slice the apples.
Place in a pot with a tablespoon of water, add sugar. Cook until softened.
When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter.
Goes well with bacon or pork tenderloin.

Peel, core and slice the apples. Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft.

Press through a sieve, or put through the blender, and put back in the saucepan. Add sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, then chill. Serve cool with the cream stirred in.

Grate the raw potatoes and mix them with the cooked mashed potatoes. Add salt, pepper and flour.
Beat the egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for    3-4 minutes on each side.

Serve with a tart apple sauce, or as part of a Fried Breakfast with bacon, sausage, eggs, etc.

Peel and halve the potatoes and boil in water for 20 minutes or until soft. Drain. Add butter and mash thoroughly. Add the flour, and salt then mix.

Divide the mixture in half. Place the first half on a lightly floured surface. Knead until flat -      (1/4 inch thick). Divide into 4. Repeat the process for the other half of the mixture.

Place on hot griddle or frying pan (use the oil) and fry for 2-3 minutes or until crispy brown on each side. Serve warm.