Beef Barley soup

2 quarts water
soup bone with the meat on 
1/2 cup celery tops 
1TBSP salt 
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage 
1 cup sliced celery 
2 cups sliced parsnips 
2 cups thinly slice onions 
1 can 12 oz tomato paste 

Combine water, bone and celery tops. Bring to boil and cover lightly. Simmer for 2 hours. Remove bone and chop meat Stir in barley and chopped meat. Cook 30 minutes Add remaining ingredients and simmer for 30 minutes or until veggies are tender

Berry Parfait

Just layer strawberries then whipped cream, blueberries
then whipped cream then raspberries and whip cream

Bilberries

Bilberries, ( fraocháin, blaeberries, blueberries, whortleberries) the first wild fruits, were a sign of the earth's covenant with her children, so it was very important to gather and share them with the community. In early Ireland, bilberries were sent as tribute to the High King, according to the medieval Book of Rights:

On the calends of August to the king Were brought from each respective district; the heath-fruit of Brigh-Leithe;

Quantities were eaten on the way up to the Lughnasadh hill of assembly, but the ones that managed to make it down might be made into jam or "fraughan cakes" or simply mashed with cream. A special treat was bilberry wine, which was most enjoyed by lovers, and had the reputation for hastening on the wedding! As was typical in a more neighborly society, some were set aside for those who could not
make the climb. And some were also left behind on a special cairn or rock as an offering to an old, almost-forgotten god who first brought the harvest to Ireland.

Boxty

If you have mashed potatoes left over, you can turn them into another traditional Irish dish. Boxty (Potato Griddle Cakes) - makes12 x 3-inch pancakes (4 to 6 servings)

1 cup hot unseasoned mashed potatoes
2 tablespoons butter or margarine, softened
2 eggs, beaten
1 cup grated unpeeled raw potatoes
1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon caraway seeds (optional)
1/4 teaspoon pepper
1/4 cup milk
butter or margarine, for frying

In large bowl mix together mashed potatoes and 2 tablespoons butter. Stir in eggs and grated potatoes, then the flour, baking powder, salt, caraway seeds and pepper. Blend in milk. Heat 1 tablespoon butter to sizzling in large nonstick skillet. Drop potato mixture, about 2 1/2 tablespoons at a time, into skillet to form patties. Flatten slightly.
Fry over medium-high heat until crisp and browned, turning once. Repeat with remaining potato mixture, adding butter to skillet as needed. Serve hot.

An old rhyme goes: Boxty on the griddle, Boxty in the pan, if you can't make Boxty, you'll never get a man.

Breaddy Bears

1 stick butter
4 teaspoons salt
1/4 cup sunflower seeds
1/4 cup honey
1/4 cup oats
3 1/2 cups boiling water
1 cup lukewarm water
2 packages yeast
6 cups whole wheat flour
6-8 cups unbleached or bread flour
1 beaten egg
1 tablespoon water
2 raisins per bear

Put a kettle of water on to boil. Meanwhile, in a huge bowl, put butter, salt, oats and sunflower seeds. In 4-cup glass cup, mix honey and boiling water. Pour this over the ingredients in huge bowl, but do not rinse out glass cup. Fill it with lukewarm water and yeast. Let this stand until it has grown considerably, about 10 minutes (the yeast dissolves more quickly when dissolved with dregs of honey.)

Meanwhile, to the main ingredients, add whole wheat flour. Stir well, adding dissolved yeast. Finally, add the unbleaches flour. Knead on a large floured surface until dough is dry and smoooth. Return to a large bowl. Cover with a dish towel and let rise in a warm place for 1 hour.

Grease loaf pans or trays. After the dough has risen for an hour, it should be double in bulk. On the same floured surface, punch down and form into 4 big or 8 small loaves, bears, or other shape. Let rise again until double, about an hour.

Preheat oven to 350 degrees. Brush with a loaves, bears or other shapes with mixture of beaten egg and tablesppon of water. Bake 25-30 minutes.

Cawl Cynhaeaf

In Wales, harvest celebrations were not for the weak-stomached. An 18th century account describes a feast of ‘the contents of a brewing pan of beef and mutton, with arage and potatoes and pottage, and pudding of wheaten flour, about twenty gallons of light ale and over twenty gallons of beer.' After this, the guests were expected to drink more beer and dance to the music of the fiddle. Well, harvesting was very hard work, but for our more sedentary modern lifestyle, here
is a low-fat version:

Cawl Cynhaeaf - Harvest Broth
From: Country Cookery - Recipes from Wales by Sian Llewellyn.

2 1/2 lbs. Welsh neck of lamb
1/2 lb peas
1/2 lb broad beans
1 medium carrot
1 onion
1 small turnip
1 small cauliflower
5 sprigs of parsley
1 qt. water
salt and pepper

Remove as much fat as possible from the meat. Place the meat in a large saucepan and cover with the water. Bring to the boil and skim any fat from the surface of the liquid. Shell the peas and beans. Peel and dice the carrot, onion and turnip. Add the vegetables, except the cauliflower, to the meat. Season. Cover the saucepan and simmer slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan.
Serve hot decorated with sprigs of parsley.

Corn & Onion Focaccia
This is courtesy of the RecipeSource.com

1 package active dry yeast
1 cup warm (100 degrees) water
1/2 teaspoon salt
2 tablespoons olive oil or salad oil, divided
3/4 cup cornmeal
2-1/4 cups all-purpose flour, divided
1 cup corn kernels, fresh/frozen
2 tablespoon minced fresh sage leaves
1 small red onion (about 3 oz.), thinly sliced
1 tablespoon lemon juice
1/2 cup shredded Jack cheese

In a large bowl, sprinkle yeast over water; let stand about 5 minutes.
Stir in salt, 1 tablespoon oil, cornmeal, and 1 cup flour.
Beat with a mixer until dough is stretchy, 3-5 minutes.
Stir in 1 more cup flour.
Coat a board with remaining flour.
Knead dough on board until smooth and elastic, add more flour if
dough sticks.
Place dough in a bowl, cover, let rise in warm spot, about 45 minutes.
Punch dough down.
Pour remaining oil in 10" x 15" baking pan.
Turn dough in oil to coat, then press and pat dough evenly to fill pan.
Sprinkle with corn and sage; press firmly into dough.
Separate onion slices into rings and mix with lemon juice.
Scatter onion rings over dough and press down gently.
Cover pan and let dough rise, abut 30 minutes.
Bake uncovered, on lowest rack in 400 degree oven until dough is well browned on edges and bottom, about 35 minutes.
Sprinkle with cheese and bake 2 more minutes.
Serve hot, warm, or at room temperature.
Cut into squares.

Serves 12. Per serving: calories 161 (22% from fat), fat 4 g, cholesterol 5 mg, sodium 120 mg.

Cornmeal Muffins

1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup shortening.

Sift together the dry ingredients. Then mix in the remaining ingredients. Beat with a rotary beater or electric mixer just till smooth. (Don't overbeat or your muffins will have peaks on top-- they taste the same, but they look funny!) Fill well greased muffin tins about 2/3 full. Bake at 400 for 20-25 minutes. Makes about a dozen

Corn Fritters

1 cup sifted all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs 
1/2 cups milk
1 teaspoon vegetalbe oil
2 cups cooked corn
Vegetable oil in heavy saucepan or deep-fryer 

Heat 3-4 inches of oil to 375. Mix remaining ingredients except for corn with rotary beater or mixer until smooth. Stir in corn. Drop by rounded spoonsful into hot oil. Brown until light golden brown (do not overcook or allow the oil to become too hot.)
Drain on paper towels.

Makes a lot! (Serves 6-8 adults)

Colcannon

1 medium cabbage, quartered and core removed
2 lb potatoes, scrubbed and sliced with skins left on
2 medium leeks, thoroughly washed and sliced
1 cup milk
1/2 teaspoons each mace, salt, pepper
2 garlic cloves
8 tablespoons unsalted butter

Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside. Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside. Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside. Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it. Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown. After the first mouthful, Irish families might call out, "Destruction to the Red-haired Hag!" The red-haired hag is a personification of hunger.

The Lammas Bannock

In Scotland, the first fruits were celebrated by the making of a 'bonnach lunastain' or Lunasdál bannock, or cake. In later times, the bannock was dedicated to Mary, whose feast day, La Feill Moire, falls on August 15th, two days later than the date of Lammas according to the old reckoning. A beautiful ceremony, which, no doubt, had pagan origins, attended the cutting of the grain (usually oats or bere.) In the early morning, the whole family, dressed in their best, went out to the fields to gather the grain for the ‘Moilean Moire,' the ‘fatling of Mary.'
They laid the ears on a sunny rock to dry, husked them by hand, winnowed them in a fan, ground them in a quern, kneaded them on a sheepskin, and formed them into a bannock. A fire was kindled of rowan or another sacred wood to toast the bannock, then it was divided amongst the family, who sang a beautiful paean to Mother Mary while they circled the fire in a sunwise direction.

Here is a modern recipe you can try:

Pitcaithly Bannock

8 oz flour
4 oz butter
2 oz caster sugar
1oz chopped almonds
1oz mixed candied peel

Set oven to 325F/Gas 3. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered.

Lammas Bread - Scottish

1 lb. all-purpose flour
( or a mix of white and wheat flour )
salt to taste
1/2 tsp. cream or tartar
1/2 tsp. baking soda
1/2 pint milk
1 Tbsp. vinegar

Place the flour in a large bowl and add a pinch of salt, plus the cream of tartar and the baking soda. Pour the milk into another bowl, and stir in the vinegar. Then add the milk-vinegar to the flour mixture a little bit at a time to make your dough. Knead this a bit and then shape into a fine, round lump. Score a cross on the top of the loaf and bake in a pre-heated oven at 350 for about 35 to 40 minutes. ( For those
wishing a sweet bread, you can add in sugar to taste and some raisins or other dried fruit)

Noodles in Faery Butter
From Wisteria's Faery Recipes

4 hard-boiled egg yolks 
2 tablespoons orange flower water (optional) 
1/2 cup sugar 
1/2 cup sweet butter, softened 
1 lb. noodles (any kind), cooked 
1 teaspoon dried thyme 
1 teaspoon dried sweet basil 
1 orange, sliced (garnish)

Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices.

Yield: 8 Servings

Perfect Corn Bread

1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs
1 cup milk
1/4 cup shortening

Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes.

Corn Sticks:
Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes. Makes 18.

Stuffed Mushrooms
From Wisteria's Faery Recipes

2 tablespoons butter, divided 
1/4 teaspoon dried thyme 
2 tablespoons diced green pepper 
Salt 
Pepper 
1/4 cup chopped mushroom stems 
2 tablespoons chopped onion 
1/2 lb. large mushrooms, stems removed 
3/4 cup bread crumbs 
2 tablespoons cooked, crumbled bacon 
12 small slices cheese (optional)

Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot.

Yield: About 1 dozen.