Beer     Potato         Soup

With St. Patrick's Day just around the corner, enjoy a family feast fit for the Irish. Warm up with some hearty Potato Beer Soup. The alcohol cooks out and the flavor remains, so it's "safe" for everyone in the family. Use a dark beer like Guinness or try a pale ale. Just don't use a light beer. You'll sacrifice flavor. Serve the soup alongside hearty Irish Whiskey Ham Steaks, sweet from sauce that also packs a kick. Wrap up the meal with velvety Irish Cream Cheesecake. Happy St. Patrick's Day and happy eating!

2 T. butter
1 tsp. garlic
1 bunch green onions, chopped
1 stalk celery, diced
6 C. boiled diced potatoes
32 oz. beer
1 T. sugar
3 chicken bouillon cubes
64 oz. chicken stock
1 T. flour
4 C. cream
salt and pepper to taste

Saute' garlic in butter for 1 minute. Add vegetables and saute' for five minutes or until tender. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, bouillon, salt and pepper. Whisk flour into fourth C water and use to thicken if desired. Stir in cream and heat through.
            Irish       Whiskey
              Ham     Steaks
4 large ham steaks
2 tsp. onion, finely chopped
1 tsp. brown sugar
2 tsp. Irish Whiskey
1 T. flour
1 T. melted butter
¾ C. chicken stock
salt and pepper to taste

Trim fat on steaks to prevent curling, then brush with melted butter. Grill or pan sear for 7-8 minutes on each side. Saute' onions in remainder of butter until cooked. Remove from heat and gradually stir in flour. Add chicken stock. Return to heat, adding sugar. Bring to a boil and simmer for about 2 minutes to cook flour. If sauce is too thick, thin with a little more stock. Add whiskey and season to taste. Place steaks on platter and cover with sauce.
    Irish       Cream       Cheesecake
1 C. graham cracker crumbs
1 ¼ C. sugar, divided
1/4 C. butter, melted
1 envelope unflavored gelatin
1/2 C. cold water
3 eggs, separated
2 (8-oz.) pkgs. cream cheese,
  softened
2 T. cocoa
2 T. Irish whiskey
1 C . whipping cream, whipped

Combine graham cracker crumbs, fourth C sugar and butter. Press onto bottom and slightly up sides of a 9-inch spring form pan. Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in three-fourths C sugar and beaten egg yolks to gelatin mixture. Cook, stirring constantly, over low heat until slightly thickened, about 3 minutes. Beat cream cheese and cocoa, gradually mixing in gelatin mixture and Irish whiskey. Mix until well blended. Chill until thickened, but not set, about 30 minutes. Beat egg whites until foamy and gradually beat in remaining sugar, until soft peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill overnight. Garnish with chocolate curls and additional cocoa.