As of September 12, 2022, most of the work is done on the Father Kelley Division Cookbook Fundraiser, the Hibernian Cookbook of Irish Recipes.

We have 133 recipes after asking our Brothers to provide family recipes by September 30.

Our limit is 150 recipes, so if we receive more than 150, we will delete non-Father Kelley Division recipes to keep our number below 151.

Our officers voted to order 200 copies of the cookbook from the publisher. This will give us the lowest cost per cookbook.

Funding to purchase the cookbooks will be addressed as new business during the September 12 division meeting.

Copies of the cookbook are expected to be available in late October, well in advance of Thanksgiving when sales are anticipated to be strong.

The cookbook will sell for $15 per copy.

Fifteen dollars per copy provides a profit of nearly $10 that can be used to fund our charities. Examples of recipes in our cookbook are provided below:

Brown Soda Bread     by Sean Tunney

Ingredients

1 lb. Coarse Whole-meal Flour

1 oz Wheat Bran

1 tablespoon Sugar

4 oz All Purpose Flour

1 teaspoon baking soda

1 Egg, beaten

1 pt. Buttermilk (approx.)

Method

1. Preheat oven to 400F Lightly grease a round bread tin.
2. Put the whole meal, bran and sugar, all-purpose flour, and bread soda into a large bowl, mix.
3. Add buttermilk slowly to the dry ingredients to mix to a soft dough.
4. Turn onto a floured surface and gently roll.
5. Transfer to the tin. Cut a cross across the dough from edge to edge.
6. Bake for about 1 hour until risen and golden brown.
7. Serve with the best quality Irish butter.

Cottage Pie/Shepherd’s Pie      by Sean Tunney

NOTE: Cottage Pie is made with beef, and shepherd’s pie is made with lamb.

Ingredients

2 lbs. potatoes, peeled and chopped into large chunks.

1 medium diced onion

2 medium diced carrots

1 lb. of lean ground beef or lamb

2 tbsp tomato paste

100g frozen peas

1 tbsp Worcestershire sauce

300 ml beef/lamb stock

5 tbsp butter

½ cup cream

1 cup cheddar

Salt and white pepper

Method

1. Preheat the oven to 400F.
2. Steam the potatoes until tender
3. Sautee the onion and carrots with some olive oil butter in a pan until soft.
4. Combine 1 tbsp flour and cook for about 1 minute
5. Add the meat to the pan and season with salt and pepper.
6. Once the meat is browned, add the tomato paste and peas.
7. Add the Worcestershire sauce and stock and simmer until reduced slightly, then add to a large rectangular baking dish.
8. Mash the potatoes with the butter, add the cream and stir. You may not need all the cream, just enough to make it spreadable.
9. Spread the mashed potato over the meat mixture.
10. Sprinkle with cheese and bake for 25 minutes.