Rainbow Jello

Ingredients:
1 small box red jello
1 small box orange jello
1 small box yellow jello
1 small box green jello
1 small box blue jello
1 small box purple jello
1 tub cool whip (regular size)

Directions:
Mix the first layer of jello according to the speed set directions on the box. Pour 2/3 of the mixture into your pan or spoon into containers. Place the jello in the refrigerator until it is pretty set. This shouldn't take much longer than 20 minutes or so. Mix the remaining 1/3 of jello with 1 cup or so of cool whip. Pour this over your pan or into your containers. Put mixture back into the refrigerator until this layer sets. Repeat this with all the boxes of jello until you have all the layers dished out.  This should make a 9x13 pan although I haven't tried it like this.

Previously I used 1 large box of each color (plus 1 small box of the color and whip cream layer) and I made 40 individual servings plus a large 11x13 pan full.

Tip: If you are using a container and it is larger on the top than on the bottom, get 2 boxes of jello of the last 2 colors because you will need more of this flavor to get the same even layer.

Time to Make: a little bit of mixing time, a lot of waiting time for the layers to set up. If you have a day to wait around at home and do this that would be great.
Difficulty: Easy
Recipe Origin: internet somewhere

Irish Soda Bread

Ingredients:
4 to 4 + 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 tsp. baking soda
4 Tbsp. butter
1 large egg, beaten
1 + 3/4 cups buttermilk

Directions:
Preheat oven to 425 degrees. Whisk together the dry ingredients. Using your fingers, work the butter into the flour mixture until it resembles course meal. Make a well into the dough, add egg and buttermilk and mix with a wooden spoon until it is too tough to stir. Flour your hands and knead the dough just until it sticks together as a rough ball (a little like shortcake dough). If the dough is too wet to do this, add a little more flour.

Transfer the dough to a lightly floured surface and continue to knead just until the flour is moistened. Shaggy is good, the more you knead the dough, the tougher the bread will be. Shape into a round loaf and score and X through the top (just up to the edges). Place loaf on a lightly greased baking sheet or cast-iron skillet and bake at 425 degrees for 35-45 minutes.  The loaf will sound hollow when it is done. Cool slightly a bit on the baking sheet and serve warm with butter and honey.

Difficulty: medium
Time to Make: about an hour (including baking time)
Recipe Origin: http://www.simplyrecipes.com/recipes/irish_soda_bread/

Irish Stew

Ingredients:
1/3 cup + 1 T. Flour, divided
1 + 1/2 lbs stew meat (beef or lamb)
3 Tbsp. Olive Oil
3 medium onions, chopped
3 garlic cloves, minced
4 cups reduced sodium beef broth
2 medium potatoes, peeled and cubed
4 medium carrots, sliced into 1 inch pieces
1 cup frozen peas
1 tsp. salt
1/2 tsp. pepper
Basil, Parsley, Thyme, any other herbs you want to add (start with 1/2 tsp. and add more if need be)
2 Tbsp. water

Directions:
Add the 1/3 cup of flour to a large resealable bag and place the stew meat in the bag. Seal the bag and shake well to coat the stew meat in the flour evenly. In a large hot skillet, brown the stew meat in 2 batches in 1 Tbsp. oil for each batch. Set browned meat aside.

Add the remaining 1 Tbsp. oil and saute the onions until tender. Add the garlic and cook for 1 more minute. Add the broth and scrape the bottom of the pan to loosen any bits, then return the meat to the pan. Bring to a boil, then reduce heat, cover, and continue to simmer for 1 hour.

Add potatoes and carrots and cook for 20 more minutes. Then add the frozen peas and continue to cook 5-10 minutes longer, until all vegetables are tender.

Add the seasonings. In a small cup mix together the remaining 1 Tbsp. flour with the 2 Tbsp. water. Mix until smooth. Add the flour mixture to the stew and cook for a couple more minutes until it starts to thicken. Serve stew hot. Serves 8.

Difficulty: Easy
Time to Make: about 2 hours from start to finish
Recipe Origin: http://www.tasteofhome.com/recipes/favorite-irish-stew

Corned Beef and Cabbage

Ingredients:

1 can Corned Beef

1 medium onion, diced

3-4 cans beef broth

1/2 head of Cabbage

1/2 package of baby carrots, cooked

Salt and Pepper

Butter

Directions:
In a large pot, combine the onion, butter, and pepper. Saute until the onion is tender. Add the corned beef, beef broth, and cabbage. Heat over med until heated through and serve hot.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom