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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APPLE DAPPLE CAKE

APPLE FRENCH TOAST

BAGELS WITH CRAB SPREAD

BAKED FRENCH TOAST

BANANA BOATS

BARM BRACK II

BLUE RIBBON BURGERS

BLUEBERRY FRENCH TOAST

BROWNIES

BROWNIES, PEPPERMINT PATTIE

BUFFALO POTATO WEDGES

BUTTERMILK LIGHT BREAD

BUTTERSCOTCH CHOCOLATE CAKE

CABBAGE POTATO AND HAM SOUP

CHICKEN AND CORN PUDDING

CHILLED FIESTA BEEF SLICES WITH SALSA

CHOCOLATE MINT BARS

CODDLE

COMPANY MASHED POTATOES

CORNBREAD STUFFED PORK CHOPS

CORNED BEEF HASH

CORNED BEEF ROLL

CORNED BEEF SURPRISES

CRUNCHY CARAMEL COOKIES

EASY ITALIAN CHICKEN BREASTS

EASY PEACH COBBLER

EASY STRAWBERRY NUT BREAD

FAVORITE CHICKEN KIEV

FONDUES

FRIED OR OVEN BAKED CHICKEN

GARLIC FRITTATA

GARLIC INFORMATION AND RECIPES

HENSE POTATOES

HORSERADISH SAUCE

I SCREAM YOU SCREAM

IRISH BROWN BREAD

IRISH CREAM AND CHOCOLATE CHEESECAKE

IRISH FRUITCAKE

IRISH POTATOES (candy)

IRISH SCONES

IRISH SODA BREAD OR SPOTTED DICK

ITALIAN OVEN CHOWDER

KLUSKI RAW POTATO DUMPLINGS

LIME SHERBET PUNCH

MALAI MURGH TIKKA

MANDARIN ORANGE CAKE

MIXED SHELLFISH ON THE BARBECUE

MRS MURPHYS CHOWDER

NOODLES AND CORN CASSEROLE

OAT CAKES WITH LEPRECHAUN SYRUP

ORANGE KISS ME CAKE

OVERNIGHT CARAMEL FRENCH TOAST

PEPPER CHEESE STUFFED BURGERS

POTATO BUDS

POTATO SALAD

PRIDE OF ERIN SOUP

REDS HOMEMADE STUFFING MIX

SHAMROCK SHAKE

SHEPHERDS LOAF

SLOPPY ANNIES

SWEET JAMAICAN RICE

TOLL HOUSE PIE

TRIPLE CHOCOLATE TORTE

TURKEY STUFFED SQUASH

UNCLE BILLS SPAGHETTI SAUCE

WHITE CHOCOLATE AND DEVILS FOOD PIE

WHOLE WHEAT BREAD

APPLE DAPPLE CAKE

Mix well:

3 eggs

2 cups sugar

1 1/2 cups oil (or 1 1/2 c applesauce)

Sift together in separate bowl:

3 cups all-purpose flour

1 tsp salt

1 tsp soda

1 tsp cinnamon

1 tsp all-spice

Mix the dry ingredients into the eggs, sugar and oil mixture. Add:

2 tsp vanilla

Mix well and add in:

2 cups chopped apples

1 cup chopped nuts

Batter will be thick, pour into greased pan [13x9x2]. Bake at 325° for about 40 - 50 minutes [depending on the apples]. Check for doneness with a knife [but, remember cake will be moist, do not overcook].

Topping:

1 cup brown sugar

1 stick butter or margarine

1/4 cup milk

Cook 2 1/2 minutes and pour over hot cake. Leave in pan to cool.

APPLE FRENCH TOAST

(from the Queenstown Inn Bed & Breakfast, Queenstown, MD)

1 loaf French Bread

1 cup brown sugar

1 cup butter

2 tablespoons corn syrup

2-3 Granny Smith cooking apples

7 eggs

1 3/4 cup milk

1 teaspoon real vanilla

In medium sauce pan, melt butter. Add brown sugar and corn syrup. Cook on med high heat until brown sugar is melted and mixture has bubbled for about 10 minutes. Pour mixture into 9x13 dish and spread to cover the bottom of dish. Cut apples into fours. Peel them and slice apples to about 1/8 inch. Place apple slices on top of mixture in dish. Make sure to cover the entire bottom of the dish. Cut bread into 1/2 inch slices then cut slices into fours. Place bread on top of apples. In bowl, place 7 eggs and whip them until all yokes are broken. Add vanilla and milk. Whip together and pour

mixture over bread making sure that all pieces are soaked. Place plastic wrap over the dish to tightly cover then put in refrigerator overnight. Next morning remove plastic wrap and place dish in 350 degree oven for about 45 minutes or until brown. Serve warm and make sure to flip over to have the syrup on the bottom cover the bread.

BAGELS WITH CRAB SPREAD

If you don't have mini bagels on hand, spread the crab mixture on crackers.

12 miniature bagels, split

1 8-ounce container soft-style cream cheese with olives and pimiento

1 tablespoon chili sauce

1 teaspoon prepared horseradish

1 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed

Snipped chives or parsley

Toast bagels lightly under the broiler for 1 to 2 minutes or until golden brown. Meanwhile, for spread, stir together the cream cheese, chili sauce, and horseradish in a mixing bowl until combined. Stir in crab. Transfer mixture to a serving bowl. Garnish with snipped chives or parsley. Serve crab mixture with toasted bagel halves. 24 srv.

BAKED FRENCH TOAST

2 tablespoons Corn Syrup

5 tablespoons Butter or Margarine

1 cup Brown Sugar

1 whole French Bread -- sliced

5 Eggs

1 1/2 cups Milk

1 teaspoon Vanilla

Chopped Pecans

Cool Whip Lite(r)

Fruit -- (Strawberries, Raspberries, etc.)

In a saucepan cook the corn syrup, butter and brown sugar until bubbly. Pour

into a 13 x 9 baking dish. Sprinkle generously with pecans. Arrange 2 inch

thick slices of French bread over the mixture. Beat together the eggs, milk

and vanilla. Pour over the bread, cover and refrigerate overnight. Bake,

uncovered, in a 350 degree F oven for 45 minutes. To serve, invert and serve

with fresh fruit and whipped topping.

BANANA BOATS

1 cup pancake mix

1 tablespoon sugar

1 egg

2/3 cup milk

6 bananas -- medium-size, firm

Vegetable oil

Powdered sugar

Combine first 4 ingredients; stir until mixture is blended and set aside. Peel bananas and cut into 1-1/2-inch pieces; dip into batter. Drop coated pieces into hot oil (375 degrees F.). Fry until golden, turning once. Drain on paper towels; sprinkle with powdered sugar. Serve hot. Yield: 10 to 12 servings.

BARM BRACK II

The day before, soak overnight:

1 lb dried fruit (raisins, sultans, currants, mixed peel)

1 cup of brown sugar

1 cup of tea (hot)

Then add:

1 beaten egg

2 cups flour

1 small teaspoon baking powder

Pour into a greased and lined round cake tin (about 7" or 8") Bake at 325 for about 1 and a half hours. Serve sliced like bread, spread with butter.

BLUE RIBBON BURGERS

2 pounds Ground Beef

2 teaspoons Worcestershire Sauce

1/2 teaspoon Salt

1/4 teaspoon Garlic Salt

1/4 teaspoon Pepper

3 ounces Cream Cheese; Softened

2 tablespoons Blue Cheese; Crumbled

4 ounce can Mushroom pieces

Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat,

turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes.

BLUEBERRY FRENCH TOAST

(from the Apple Crest Inn Bed & Breakfast, Gentry, Arkansas)

12 slices day-old white bread, remove crust

2 - 8oz pkgs light cream cheese

1 cup blueberries

12 eggs

2 cups milk

1/3 cup maple syrup

Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup blueberries

1 tablespoon butter

Cut bread into 1 inch cubes. Place half in greased 13x9x2 baking dish. Cut cream cheese into 1 inch cubes. Place over bread. Top with blueberries and remaining bread. In large bowl, beat eggs, add milk and syrup. Mix well and pour over bread mix. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and continue baking 25-30 minutes or more until golden brown and center is set. In saucepan, combine sugars, cornstarch, and water. Boil for 3 minutes stirring constantly. Stir in blueberries.

Reduce heat. Simmer 8-10 minutes. Stir in butter. Serve over French Toast. Serves 12

BROWNIES

1 c butter or margarine

1 c granulated sugar

1 c brown sugar

2/3 c cocoa

3 eggs, beaten

1 c flour

1 1/2 tsp baking powder

1 1/2 tsp vanilla

2 Tbsp strong coffee

Preheat oven to 350. Melt the butter, sugars, and cocoa in a saucepan over medium heat and blend well. Mix in the beaten eggs. Remove from heat. Sift the flour and baking powder together and blend with the chocolate mixture. Finally, stir in the vanilla and coffee. Pour into a lightly greased 9x13 pan (or smaller if you want "thicker" brownies) and bake 25-30 minutes. Cool 15 minutes before cutting.

PEPPERMINT PATTY BROWNIES

1-1/2 cups butter or margarine, softened

3 cups sugar

5 eggs

1 TBS. vanilla extract

2 cups all purpose flour

1 cup cocoa

1 tsp. baking powder

1 tsp. salt

1 package (13 ounces) chocolate covered peppermint patties

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture and mix well. Spread about 2/3 of the batter in a greased 13x9x2 inch baking pan. Arrange peppermint patties over the batter. Carefully spread the remaining batter over the patties. Bake at 350º for 35-40 minutes or till edges begin to pull away from the sides of pan and a tooth- Pick inserted near the center comes out clean (top will appear uneven). Cool completely before cutting. Yield: 2-21/2 dozen.

BUFFALO POTATO WEDGES

1/3 cup butter or margarine -- melted

1 teaspoon cider vinegar

3 teaspoons red pepper sauce

1/2 teaspoon salt

4 medium potatoes -- unpeeled

Heat coals or gas grill. Mix butter, vinegar, pepper sauce, and salt in shallow dish. Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip potato wedges into butter mixture; reserve any remaining butter mixture. Cover and grill potatoes 4 to 6 inches from medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice, until tender. Serve with blue cheese dressing, if desired. Yield: 4 servings.

BUTTERMILK LIGHT BREAD

(buds)

1/4 c. instant potato buds (or 1/2 c. flakes)

2 c. buttermilk

1 Tbsp. salt

1/4 c. sugar

1/4 c. oleo

2 pkg. yeast

1/4 tsp. soda

3 c. flour

4 1/2 c. flour

Combine in pan and heat the buttermilk, salt, sugar and oleo. After mixture bubbles around edges of pan (do not boil) add instant potato buds to hot milk (enough to thicken milk to thin gruel). Cool to lukewarm. In large bowl of mixer put 1/4 cup warm water and add yeast and stir until dissolved. Add milk mixture, soda and 3 cups flour. Beat until smooth. Add enough of 4 1/2 cups flour to make soft dough and knead on floured board about five minutes or until smooth and elastic. Put in greased bowl, turning to grease other sides. Cover, let rise in warm place (85 degrees) free from draft for about 1 1/2 hours or until double in bulk. Punch down and let rise 30 minutes or until almost double. Punch down and knead to distribute bubbles. Divide into two loaves shaping to fit loaf pan 9 x 5 x 3-inches. Brush with oleo. Cover. Let rise 45-55 minutes or until double. Bake 25 to 35 minutes in 350 degrees oven or until done. Remove from oven and grease top and sides with oleo. Keeps well.

BUTTERSCOTCH CHOCOLATE CAKE

1 box chocolate cake mix

1 jar (17 oz) butterscotch ice cream topping

1 carton (8 oz.) frozen whipped topping, thawed

3 Butterfinger candy bars,(2.1 oz ea.) Coarsely crushed

Prepare and bake cake according to box directions using a greased 13x9x2 in.

baking pan. Cool on a wire rack for 30 min. Using the end of a wooden spoon, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with crushed candy bars. Refrigerate for at least 2 hours before serving. Yield: 12-16 servings

CABBAGE POTATO AND HAM SOUP

5 medium potatoes peeled and cut in half

2 cups of cabbage grated

1 to 2 cups of ham diced

4 cups of chicken bouillon or chicken stock

salt and pepper

Cook all together until potato is cooked, and cabbage is cooked and ham is warm. Each serving was a half potato placed in the bottom of a bowl. The broth with the cabbage and ham was poured over the potato and it was served that way.

Note: Try using diced potato instead of one half of a potato. Note: to increase or decrease recipe--1 cup of broth per person and one potato per person. Say you want to make 5 servings; 6 potatoes, 2 1/2 cups of cabbage and ham, 5 cups of chicken stock.

Note: This is a very simple recipe. Take care not to make it more complicated.

You can add other ingredients, but be careful. You could add carrots but then your soup would start to look like a vegetable soup. If what you want is a vegetable soup, then make a vegetable soup. If you want a cabbage soup, then stick to cabbage soup. Sometimes less is more.

CHICKEN AND CORN PUDDING

4 chicken breasts, no skin, no bone

1 bay leaf

1 celery rib -- chopped

1 small yellow onion -- chopped

1/4 cup fresh parsley -- chopped

2 cups chicken stock

2 cups milk -- scalded

3 eggs -- lightly beaten

4 cups corn kernels -- preferably fresh

1 teaspoon dried tarragon

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons unsalted butter

1 cup fresh bread crumbs

Preheat oven to 350 degrees F. Place the chicken, bay leaf, celery, onion, parsley, and stock in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, for 10 minutes to poach the chicken. The chicken should feel firm to the touch. Remove from the heat. Transfer the chicken to a cutting board and cut it into bite-sized pieces. Drain and discard the broth and discard the bay leaf. Lightly butter a 1-quart baking dish. Place the cooked chicken, vegetables, and parsley in the dish. Beat together the milk

and eggs in a bowl, and stir in the corn, tarragon, cayenne, salt, and white pepper. Pour over the chicken and stir once or twice to distribute evenly. Melt the butter in a small skillet and stir in the breadcrumbs. Spoon the buttered breadcrumbs over the pudding. Bake for 20 to 25 minutes, or until the pudding is bubbling and golden brown. Serve hot. Yield: 4 servings.

CHILLED FIESTA BEEF SLICES WITH SALSA

1 1/2 pound beef flank steak

3/4 cup dry red wine

1 tablespoon chopped fresh or 1 teaspoon dried basil

1 tablespoon or 1 teaspoon dried oregano

1/2 teaspoon salt

2 cloves garlic, crushed

1 pound bulk pork sausage

1 small onion, chopped

1/4 dry bread crumbs

1 can (4 ounces) chopped green chiles, drained

1 medium carrot

3 hard cooked eggs, peeled

2 tablespoons olive or vegetable oil

1 cup water

1 jar (12 ounces) salsa

Split beef steak almost in half lengthwise; open and place in shallow glass or plastic dish. Mix wine, basil, oregano, salt and garlic; pour over beef. Cover and refrigerate at

least 1 hour. Drain and reserve wine mixture. Cook and stir sausage and onion in a 4-quart Dutch oven over medium heat until sausage is done; drain. Stir in bread crumbs and chiles. Spread sausage mixture on cut side of beef steak to within 1 inch of edges. Cut carrot in half lengthwise into 3 strips. Arrange carrot strips crosswise on sausage mixture. Place peeled eggs in a row along narrow edge of steak. Roll up, beginning at end with eggs; tie with string or secure with wooden picks. Cook beef roll in oil in same Dutch oven over medium heat, turning carefully, until fully browned on all sides; drain.

Add reserved wine mixture and water. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until beef is tender. Remove beef from liquid. Cover and refrigerate beef at least 6 hours but no longer than 24 hours, until cold. Spread salsa on serving platter. Slice beef roll; arrange on salsa. Serve with additional salsa if desired. 8 srv.

CHOCOLATE MINT BARS

Makes about 36 bars

Chocolate Base:

1/2 cup Vegetable Shortening

2/3 cup Granulated Sugar

1/4 cup Dutch-process Cocoa Powder

1 large Egg

1 1/4 cups All-purpose Flour

Mint Topping:

1 1/2 cups Flaked Coconut

1 cup Sliced Almonds

3/4 cup Mint Chips

1 can Sweetened Condensed Milk

1 tsp. Peppermint or Mint Extract

Pre-heat the oven to 350-F degrees. Cream together the vegetable shortening, sugar, cocoa, and egg until smooth. Stir in flour, mixing until well blended. Using your hands, press the mixture firmly into the bottom of a 9-inch by 13-inch cake pan. Bake this chocolate base for about 10 minutes, or until dry.

Meanwhile, begin preparing the mint topping by combining the flaked coconut, sliced almonds, and mint chips. Sprinkle this mixture over the chocolate base immediately upon its removal from the oven. In a separate bowl, blend together the sweetened

condensed milk and mint extract. Pour the creamy mixture evenly over top of the bars.

Return the bars to the oven and bake 20 to 25 minutes longer, or until golden. Let cool completely before cut into diamond-shaped bars.

CODDLE

The True Dubliner's Saturday Supper

1/4 lb streaky bacon rashers

1/4 lb pork sausages (left whole)

3/4 lb onions

2 lbs small potatoes

1 pt water

Salt and pepper

Fat for frying

Fry chopped bacon, sausages and coarsely chopped onions in the fat until the onions are golden. Peel small potatoes and add to the onions. Pour on the water. Season, cover, simmer until potatoes are cooked.

COMPANY MASHED POTATOES buds

1 pkg. Potato Buds (8 servings)

1 (8 oz.) pkg. cream cheese, softened

3/4 c. sour cream onion dip

1 Tbsp. butter

salt and pepper

Prepare Potato Buds according to package directions. Add remaining ingredients and mix well. Bake in an uncovered casserole at 350 degrees for 40 minutes. Can be made ahead and refrigerated until ready to use.

CORNBREAD STUFFED PORK CHOPS WITH PEACH SAUCE

Four 7-ounce bone-in center cut pork

chops, each about 1 1/2 inches thick

2 tablespoons butter

1/4 cup finely diced celery

1/4 cup finely diced onion

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1 cup of small dice of white bread

1 cup crumbled yellow cornbread

1/4 cup chicken stock

Salt and freshly ground black pepper

1 tablespoon vegetable oil

1 tablespoon butter

Peach Sauce (recipe follows)

With a sharp knife make a 2-inch slit alongside the fat side of the pork chops. Working from that small opening, carefully insert your knife into the pork chop and cut inside to create a pocket within the chop. For stuffing: In a 9-inch skillet over medium heat, heat the butter. Add the celery and onion and cook, stirring for about 5 minutes or until soft. Add the thyme, sage, white bread and cornbread and cook for about a minute. Add the chicken stock and stir to combine. Season to taste with salt and lots of black pepper. Remove from the heat and cool the stuffing to room temperature. For Chops: Preheat

the oven to 350 degrees. Stuff each of the chops with a forth of the stuffing. In a 10-inch skillet over high heat, heat the butter and oil. When hot, add the pork chops and cook them on both sides for 2 to 3 minutes or until brown. Transfer the pork chops to a baking pan and bake for 40 minutes or until completely cooked through. Serve with the peach sauce on the side.

PEACH SAUCE

1 (10-ounce) package thawed frozen peach slices

2 tablespoons brown sugar or honey

2 tablespoons apple or cranberry juice

1/8 teaspoon ground cinnamon

Pinch ground allspice

Pinch ground nutmeg

2 tablespoons brandy or apple or

cranberry juice

1 tablespoon butter

Cut the peaches into 1/2-inch wedges. In a non-reactive saucepan over medium heat, combine the peaches with the sugar or honey, juice, spices and brandy or juice. Over low heat, bring the ingredients to a simmer. Cover and cook for 5 minutes or until the fruit is tender. Uncover and simmer until almost all of the moisture has evaporated and you are left with a syrupy fruit mass. Remove from the heat and set aside until serving time. Right before serving reheat until hot, and whisk in the butter. Serve on top of the pork chops.

CORNED BEEF HASH

1 1/2 cups Corned Beef Brisket -- finely ground

3 cups Potatoes -- cooked and chopped

1 small Onion -- minced

1/3 cup Beef Stock

Salt and Pepper -- to taste

In a large bowl, mix all the ingredients together. Make 6 patties and place them in a large, well-oiled skillet. Add a little butter and cook until the bottoms are crisp and brown. Lower the heat to medium and flip the patties. Cook slowly until crisp and brown on both sides. Serve hot, topped with a poached egg.

Variation: Substitute roast beef for corned beef.

Description: "A crisp, fried patty of corned beef hash topped with a poached egg is

a breakfast favorite. It's a great way to use leftover corned beef, and even if you don't cook corned beef for a meal, you can buy it at your grocery store for this recipe."

CORNED BEEF ROLL

4 eggs, separated

2 tablespoons sugar

1/2 cup flour

1 tablespoon chopped fresh parsley

1 (12-oz) can corned beef

1/2 cup mayonnaise

1/2 cup diced celery

1/4 cup sweet pickle relish

2 tablespoons prepared horseradish

1 tablespoon prepared mustard

16 to 18 pimiento-stuffed olives

1 (5-oz) jar pimiento cheese spread

Chopped pecans (optional)

chopped parsley (optional)

Grease an 18 X 12 X 1-inch jellyroll pan with vegetable oil. Line with waxed paper. Grease waxed paper.

Beat egg yolks at high speed of an electric mixer until thick and lemon colored, set aside. Beat egg whites (at room temperature) until foamy. Gradually add sugar, beating until stiff peaks form. Fold egg yolks, flour and 1 tablespoon parsley into egg whites. Spread better evenly into prepared pan. Bake at 400* F for 8 minutes.

Place waxed paper (longer than jellyroll pan) over bread. Holding both ends of waxed paper and pan, quickly invert pan. Remove pan, and carefully peel paper from brad. Starting at long side, carefully roll up bread jellyroll fashion. Place roll on a wire rack, seam side down for 10 minutes.

Combine corned beef, mayonnaise, celery, pickle relish, horseradish and mustard, mixing well. Unroll bread onto waxed paper, spread corned beef mixture evenly over surface. Arrange olives in a single row along edge of long side. Starting at the long side, carefully roll up bread jellyroll fashion.

Slide roll onto a serving place, seam side down. Chill 1 hour. Spread pimiento cheese on sides and top of roll. Garnish with chopped pecans and chopped parsley, if desired. Chill. Makes 14 to 16 (1-inch) slices.

CORNED BEEF SURPRISES

1 c. instant mashed potato buds

2/3 c. boiling water

2 Tbsp. instant minced onion

2 tsp. prepared horseradish

1/4 tsp. salt

1/4 tsp. pepper

2 (4 1/2 oz.) cans corned beef spread

40 to 50 (1/2-inch) cubes Cheddar cheese

1 egg, slightly beaten

bread crumbs

salad oil

Combine potato buds, boiling water, instant onion, horseradish, salt and pepper; add corned beef spread and mix thoroughly. Roll about 2 teaspoons of corn beef mixture around a cheese cube to form a ball. Dip balls in egg and roll them in breadcrumbs. Deep fry in hot oil for 2 to 3 minutes or until golden brown. Serve hot. Yield: 40 to 50 appetizers.

CRUNCHY CARAMEL COOKIES

2 cups Gold Medal(r) all-purpose flour

1 teaspoon baking soda

3 cups Betty Crocker(r) Potato Buds(r) mashed potatoes (dry)

1/2 cup margarine or butter (do not use spread or tub products)

3/4 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

2 eggs, slightly beaten

1/2 cup chopped nuts, flaked or shredded coconut or toffee or chocolate chips of choice

1. Heat oven to 350°. Stir together flour and baking soda; set aside. Reserve 1 cup of the mashed potatoes (dry). Microwave margarine in large microwavable bowl uncovered on High until melted. Stir in sugars, flour mixture, vanilla, eggs, remaining 2 cups mashed potatoes (dry) and the nuts. Let dough stand 5 minutes.

2. Shape dough into 1-inch balls; roll balls in reserved mashed potatoes (dry), pressing firmly so potatoes stick to balls. Place 2 inches apart on ungreased cookie sheet.

3. Bake 9 to 11 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack. Makes 5 dozen

EASY ITALIAN CHICKEN BREASTS

Prep time 10 minutes, bake 35 minutes.

3/4 cup Kraft Shredded Parmesan cheese (this is new - in the dairy section)

1/3 bread or cracker crumbs or 8 saltine crackers, crushed

6 boneless skinless chicken breast halves

1 egg, slightly beaten

1 14-oz. jar spaghetti sauce, or 1 and 1/2 cups of homemade sauce

Mix cheese and crumbs. Dip chicken in beaten egg, then coat with crumb mixture. Spoon sauce into 13x9 inch baking dish and place chicken on top of sauce. Bake at 350 degrees for 30 to 35 minutes or until chicken is cooked through. Makes 6 servings.

EASY PEACH COBBLER

1 stick (8 Tbs.) Butter or Margarine

1 cup All-purpose Flour

1 cup Granulated Sugar

2 tsp. Baking Powder

1 cup Whole Milk

1 regular-size can Peaches

In bottom of casserole dish, melt butter or margarine. In large mixing bowl, combine the flour, sugar, and baking powder. Mix the milk into the dry ingredients. Pour the batter-like mixture on top of melted butter in casserole dish.

Open can of peaches; drain and discard the liquid (or reserve for another use). Using a fork, drop the peaches into the batter.

Bake at 350-F degrees for 45 minutes to 1 hour or until golden brown.

Great served warm with a scoop of vanilla ice cream. Refrigerate leftovers, re-warm in a microwave before serving. Serves 4 or 5

EASY STRAWBERRY NUT BREAD

3 cups All-purpose Flour

1 tsp. Baking Soda

1 tsp. Salt

1 Tbs. ground Cinnamon

2 cups Granulated Sugar

4 large Eggs, beaten

1 1/4 cups Vegetable Oil

2 cups thawed, frozen Strawberries (with juice)

1 1/4 cups chopped Pecans

In large mixing bowl, sift together the flour, baking soda, salt, cinnamon, and sugar.

Add the eggs, vegetable oil, strawberries, and pecans to the dry ingredients. Stir the mixture until all the ingredients are moistened. Spoon the batter into 2 well-greased loaf pans. Bake in a pre-heated 350-F degree oven for 45 to 50 minutes. Let cool in the loaf pan before slicing and serving. Makes 2 loaves.

FAVORITE CHICKEN KIEV

4 large chicken breasts

4 tablespoons butter

4 cloves fresh garlic (crushed)

4 teaspoons lemon juice

2 eggs

1/2 cup milk

2 cups bread crumbs

1 teaspoon black pepper

1 teaspoon salt

a couple of dashes of dried parsley

toothpicks

Preheat your oven to 350 degrees. Pound your chicken until it is the same thickness through out the breast. Place some butter, the garlic, lemon juice and parsley in the

center. Roll chicken up tight and seal it with tooth picks. Mix eggs and milk until smooth. Mix the bread crumbs, salt, pepper, and garlic together. Dip chicken on the milk and egg

mixture, and roll it in the bread crumbs. Bake 15-20 minutes or until they are golden brown and firm to the touch. Pull out toothpicks and serve. 4 servings

FONDUES

Cheese and Onion Fondue

1 oz butter

1 large onion, very finely chopped

1 garlic clove

5 fl oz dry white wine

7 fl oz vegetable stock

1 lb Emmental cheese, grated

1 tbsp cornflour

pinch of salt

freshly ground black pepper

pinch of nutmeg

pieces of French stick bread, to serve

Melt the butter in a large saucepan, add the onion and cook for 4 or 5 minutes until soft but not brown. Peel the garlic clove, halve, and rub the inside of the fondue pot with the cut side Add about 6 fl oz of the stock, the wine, and heat until bubbling. Stir in the cheese, then gently stir over a moderate heat until the cheese is fully melted. Don't overheat to the point of boiling, it'll spoil the flavor a bit. Meanwhile, mix the

remaining stock and cornflour together to form a thin paste. Add this to the

fondue, and cook for a couple more minutes until thickened. Add the salt, pepper and nutmeg, and stir well. Pour into a fondue pot and set above the burner, serving with pieces of French bread to dunk. (Serves 4)

Sweet Corn Fondue

1 lb frozen sweet corn kernels

2 tsp cornflour

3 tbsp single cream

salt and pepper

few drops Tabasco sauce

1 oz butter

Put sweet corn into a saucepan with 2 tbsp water and simmer for a few minutes until tender. Drain the corn and put into a food blender. Process until soft but not too smooth. In a saucepan, blend the cornflour smoothly with the cream. Add the sweet corn mixture and cook over a low heat until smooth. Pour the mixture into a fondue pot, season with salt, pepper and Tabasco, then beat in butter. Set pot over a low burner to keep warm.

Chocolate Nut Fondue

12 oz Swiss chocolate

8 fl oz / 1 cup double cream

2 tbsp brandy or rum

fresh fruit or Viennese fingers, to serve

Break up chocolate into a fondue pot. Add the cream and heat gently, stirring all the time, until the chocolate melts. Stir in the brandy or rum, then leave over a burner to keep warm. Serve with fruit cake, pieces, marshmallows, etc. (Serves 4)

White Chocolate Fondue

12 oz white chocolate

1 oz cherry brandy

8 oz double cream

Combine the chocolate and cream in a bowl over a pan of hot water, and stir until the chocolate melts completely. Remove the bowl from the heat and stir in the cherry brandy. Put the mixture in a fondue pot to keep warm. Serve with pieces of fruit or firm cake.

Raspberry Fondue

1 lb raspberries, thawed if frozen

4 teaspoons of cornflour

315ml / 10 fl oz / 1 1/4 cups single (light) cream

60g / 2 oz / 1/3 cup icing sugar (powdered sugar)

3 tablespoons Framboise, if desired to dip, Quick Meringues

Rub raspberries through a sieve and discard seeds. Keep puree on one side while making the meringues. In a saucepan, blend the cornflour smoothly with a little of the cream. Stir in the remainder and add sugar and raspberry puree. Cook over a gentle heat until smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues. Serve hot or cold. (Serves 4)

FRIED OR OVEN BAKED CHICKEN

1/4 c. shortening

1 1/2 c. dry potato buds

1/3 c. grated Parmesan cheese

1 tsp. salt

1/2 tsp. pepper

chicken pieces

1 beaten egg

Mix potato buds, cheese, salt and pepper. Dip chicken pieces in egg. Roll in potato mixture. Fry in melted shortening until golden brown and chicken is done. To oven fry: melt shortening in rectangular pan in oven. Prepare chicken the same. Place skin side up in pan. Bake uncovered at 425 degrees for 1 hour.

GARLIC FRITTATA

8 eggs

1/2 cup milk

1/2 cup Parmesan cheese -- grated

2 tablespoons butter

4 cloves fresh garlic -- minced

1/2 cup onion -- chopped

4 ounces Polish sausage -- chopped

4 potatoes -- shredded

4 ounces Cheddar cheese -- shredded

Beat together the eggs, milk, and Parmesan cheese; set aside. In a large skillet over medium-high heat, melt butter and saute garlic, onion, sausage, and potatoes for about 3 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan and cook, without stirring, until eggs are almost set. Sprinkle Cheddar cheese over top of frittata. Let cook on top of stove for about 1 more minute. Place pan under broiler and broil about 6 inches from heat until top is bubbly and slightly browned. Cut into wedges and serve. Yield: 8 servings.

Garlic Tips

To remove garlic odor from your hands, rinse your hands with fresh lemon juice or scrub with a bit of salt, then rinse with cool water.

To freshen your breath after eating garlic, chew on a sprig of fresh parsley.

The longer you cook garlic, the milder it becomes. When sautéing garlic, be careful not to burn it. Burned garlic will have a bitter taste, so discard it and start again.

To store garlic, keep bulbs in a cool, dry place. Do not refrigerate. Garlic needs air circulation so don't store in a plastic bag. A small wicker basket can keep garlic conveniently and attractively on a kitchen countertop, ready to use.

How to buy garlic? Look for garlic bulbs that have plump, firm cloves with the papery outer sheath intact. Avoid garlic that is soft, spongy or shriveled.

Daren's Seafood Sauté

2 tbls. olive oil

3 cloves Christopher Ranch Garlic - chopped

2 tbls. Christopher Ranch Pesto Sauce

1/4 lb. scallops

1/4 lb. small prawns - peeled and deveined

1/4 lb. calamari rings

1 tbls. cajun seasoning or cayenne pepper

(Pepper Plant seasoning is best if available)

Salt and pepper to taste

Parmesan cheese

Add oil and garlic to skillet or wok and sauté over medium heat till garlic is lightly browned. Blend in Pesto, then add seafood and seasoning. Sauté until done, about 5 minutes. Serve alone or toss with 1 lb. hot, cooked pasta. Sprinkle with Parmesan before serving.

Garlic Bundt Loaf

2 loaves frozen white bread dough - thawed

1/3 cup butter - melted and cooled to lukewarm

1/4 tsp. dried basil - crushed

2 tbls. parsley - chopped

1 small onion - chopped

5 cloves Christopher Ranch Garlic - minced

Cut or snip off pieces of dough about the size of a walnut. Place half the pieces in a greased 10" bundt pan. Combine the melted butter, basil, parsley, onion and garlic. Pour half over dough in pan. Add remaining dough pieces and drizzle rest of butter-garlic mixture over top. Cover and let rise until double in size, about 1 1/2 hours. Bake in 375 degrees F. oven 30 to 35 minutes, until golden brown. Cool in pan before unmolding . Bread can be sliced or eaten by breaking off garlic clove-shaped pieces.

Christopher's Baked Garlic

Gently remove outer layers of skin from several whole Christopher Ranch Garlic bulbs, leaving bulbs intact. Place in baking pan and drizzle with olive oil. Sprinkle with salt, pepper, favorite herbs or seasonings. Fill baking pan with water or chicken broth just until bulbs are about half covered. Seal pan with aluminum foil and bake at 450 degrees F. for 1 hour or until garlic cloves are soft. Alternate method: Follow the above instructions, but place in a Garlic Roaster or Baker. Cover the bottom of the baker with small amount of water or chicken broth and cover. Bake at same time and temperature.

To serve: Break clove off bulb and squeeze pulp out onto slice of French bread. Top with a dab of Rosemary Feta Dip and a slice of sun-dried tomato if desired.

Rosemary Feta Dip

1 cup plain yogurt

1 cup feta cheese - crumbled

Leaves from 2 sprigs of fresh rosemary -coarsely chopped

Place all ingredients in food processor or blender and blend until smooth. Add a bit of milk if mixture is too thick to blend. Use on Baked Garlic above or add chopped garlic and use as a dip for fresh vegetables.

Basque style Eggplant Casserole

6 tbls. oil

1 onion - cut into strips

2 green pepppers - cut into strips

5 large mushrooms - sliced

1 celery stalk - sliced diagonally

6 tomatoes - peeled and diced

5 cloves Christopher Ranch Garlic - minced salt to taste

1 tbls. fines herbs

1 large eggplant

2 eggs - beaten with 1 tbls. water and pinch of salt

1/2 cup freshly grated Parmesan cheese

1 cup grated Swiss cheese

Heat 3 tbls. oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic. Sauté until tender. Add tomatoes. Bring to a boil. Add salt and fines herbs. Turn heat to low and simmer sauce for 30 minutes. Peel eggplant and slice into large slices. Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a large baking dish. Sprinkle with Parmesan cheese. Pour tomato sauce over the top and spirinkle with Swiss cheese. Heat in 350 degrees F. oven until cheese is melted. Serves 4.

Baked Cloves & Potatoes

1 lb. small white or red potatoes (about 2" long)

10 cloves Christopher Ranch Garlic

1/4 cup olive oil

1 tsp. fresh rosemary - finely chopped

2 tbls. fresh parsley - chopped

Salt and pepper to taste

Butter or margarine

Wash and dry potatoes. Toss potatoes and garlic cloves with oil, herbs, salt and pepper till well coated. Arrange in baking dish in single layer. Bake, covered, in a 450 degrees F. oven for 25 minutes. Turn potatoes, then bake another 25 minutes uncovered or until potatoes and cloves are soft. Cut potatoes open, spread with mashed cloves and dot with butter or margarine if desired. Serves 4 to 6.

Garlic Lover's Steak Sandwich

5 cloves Christopher Ranch Garlic - chopped

1 large onion - coarsely chopped

1 1/2 cups fire roasted red bell peppers in jar (drain oil)

Salt and pepper to taste

Olive oil

3/4 lb. top sirloin steak - barbecued or broiled to desired doneness

8 French rolls, halved and basted with garlic butter

In skillet, sauté garlic, onion and peppers in olive oil until onions are tender. Season with salt and pepper. Brush rolls with garlic butter and heat in the oven or toast lightly under the broiler or on the grill. Slice steak thinly and place on bottom half of roll. Top with garlic-pepper mixture and other half of roll.

Garlic Butter: Cream together 1/2 cup butter or margarine and 4 chopped cloves Christopher Ranch Garlic.

Deviled Vampire Eyes

12 hard boiled eggs

1/4 cup chopped black olives

1/4 cup mayonnaise

2 tsp. mustard

4 cloves Christopher Ranch Garlic - crushed

Salt and pepper to taste

Sprinkle of paprika

12 green olives stuffed with pimento - sliced in half

Slice hard boiled eggs in half. Remove yolks and mix with black olives, mayonnaise, mustard, garlic, salt and pepper. Stuff egg whites with mixture and top with paprika. Place green olive half in middle of yellow mixture like an eye. Serve at your next Halloween party!

Gilroy Bruschetta

6 - 8 ripe Roma tomatoes - chopped

4 tbls. olive oil

2 tbls. fresh basil - chopped

3 cloves Christopher Ranch Garlic - finely chopped

1/2 cup Romano cheese - shredded

Salt and pepper to taste

1 French bread baguette - sliced into 1/4" slices

Toast bread slices on both sides in broiler until golden. Set aside. Combine tomatoes, oil, basil, garlic and cheese. Spread a spoonful of mixture on each bread slice and serve. An easy and fresh tasting party snack!

Garlic Artichoke Dip

1 cup marinated artichoke hearts - finely chopped

1 cup Parmesan cheese

1 cup mayonnaise

1 small can chopped green chile peppers

4 cloves Christopher Ranch Garlic - crushed

Mix all ingredients in bowl, spoon into baking dish and bake for 20 minutes at 350 degrees F. Serve with crackers or French bread.

HENSE POTATOES

2 2/3 c. water

2/3 c. milk

1/2 c. oleo

3 c. Potato Buds**

1/2 tsp. salt

8 oz. pkg. cream cheese, softened

2 eggs, well beaten

2 tsp. dry onion flakes

1/4 tsp. pepper

1 tsp. seasoned salt

Heat water, milk and salt just to boiling. Remove from heat; add oleo and let melt. Add Potato Buds; stir until blended. Add cream cheese in chunks, eggs, onion, pepper and

seasoned salt. Whip mixture with mixer until thoroughly blended. Mixture will be soft to runny. Pour into buttered 1 1/2 quart casserole. Sprinkle with paprika. Refrigerate

mixture at least 2 hours before baking and up to 24 hours, if desired. Bake at 350 degrees, uncovered, for 40 minutes. Serve immediately. Serves 6 to 8.

HORSERADISH SAUCE

Serve this piquant sauce with any fish or seafood.

1/4 cup plain nonfat yogurt

2 tablespoons fat-free mayonnaise dressing or salad dressing

2 tablespoons finely chopped green onion

1-1/2 teaspoons prepared horseradish

1 teaspoon snipped parsley

Stir together yogurt, mayonnaise dressing or salad dressing, green onion, horseradish, and snipped parsley. Servings: Makes 1/2 cup

I SCREAM, YOU SCREAM, ICE CREAM CAKE

15 Chocolate cream-filled sandwich cookies

3 TBSP butter or margarine

2 Favorite candy bars (about 2 ounces each)

2 Quarts or 1 Half-gallon any flavor ice cream

1 container (12 ounces) frozen whipped topping, thawed

multicolored sprinkles or small candy decorations

Crush cookies into fine crumbs. Melt butter and mix with cookie crumbs. Press onto bottom of springform pan and freeze for 15 minutes. Chop candy bars into small pieces. This is easier if you freeze them for 10 minutes beforehand. Expose block of ice cream and cut into 1-inch thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into smooth layer. Sprinkle with candy bar pieces. Top with

remaining ice cream the same way as first layer. Cover with foil and freeze 3 hours or overnight. Run knife around edge of cake and release collar from pan. Frost top and side of cake with whipped topping. Decorate with whipped topping using decorating frosting bag and top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen, lightly cover cake with plastic wrap.

IRISH BROWN BREAD

8 oz/2 cups stone ground whole wheat flour (the coarser the better)

4 oz/1 cup unbleached white flour

1 tsp. baking soda

1 tsp. salt (I use about 1/2 tsp.)

1/2 to 3/4 liter/10-15 ounces buttermilk

Mix dry ingredients together in a medium-sized mixing bowl. Add enough buttermilk to make a wet-ish dough - this is important; make sure the dough is a bit wet. Pour into a greased 9"x5" loaf pan. Bake in preheated oven at 400 degrees F for 10 minutes, then at 375 degrees F for about 40 more minutes. Don't overbake. Turn out onto a rack to

cool. Spread with butter. Good the first day; just as good (or better) the next day.

IRISH CREAM AND CHOCOLATE CHEESECAKE

Crust:

1 2/3 c Chocolate wafers; crushed

1/3 c Butter; melted

Filling:

2 pkg Gelatin, unflavored

1/4 tsp Salt

1 Tbsp Coffee, instant

2 c Milk

4 Egg; separated

1/3 c Irish cream liqueur

1 lb Cream cheese

1/2 c Sugar

4 oz Chocolate, semi-sweet

Crust: In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate.

Filling: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently,

until mixture thickens slightly, 4 to 5 minutes. Remove from heat and add liqueur. Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally,

until consistency of raw egg whites, about 1 to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through coffee mixture. Refrigerate until firm, at least 6 hours. Serves 12.

IRISH FRUITCAKE

2 15 oz. boxes of golden raisins

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 cup water

1/2 c. butter or margarine

1/2 cup dry or cream sherry (we prefer cream)

1/2 c. orange juice

4 eggs, lightly beaten

1 t. ground nutmeg

6 c. flour

1 t. baking soda

Simmer raisins, sugars and water in Dutch oven five minutes. Remove from heat. Add butter, cover, cool completely, (about 3 hours). Sir sherry, juice, eggs and nutmeg into raisin mixture. Combine flour and baking soda, mix into raisin mixture just until ingredients are moistened. Turn into a greased 10 inch tube pan. Bake in 300 degree oven for 2 hours, 15 minutes or until a wooden pick inserted in cake comes out clean. Cook in pan on rack for 15 minutes. Turn out cake onto rack to cool. Decorate with glace cherries if desired. (We prefer half orange slices and slivered almonds on our cake tops). Brush cake with sherry before wrapping. Warp cake tightly in plastic wrap. Place inside jumbo ziplock bag. Freeze for one month before serving.

IRISH POTATOES

(Candy)

1 pound cream cheese

1 pound confectioner's sugar

1 tablespoon vanilla

1/2 pound butter

1 bag shredded coconut

Cinnamon

Mix 1st five ingred. together and form into little balls ("potatoes"). Roll in cinnamon ("dirt").

IRISH SCONES

2 cups flour

1/2 cup sugar

2 tsp. cream of tartar

1 tsp. soda

3/4 tsp. salt

1/2 cup butter

2 eggs-slightly beaten

1/2 cup milk

1 egg yolk

2 Tbs. water

Into a mixing bowl, sift together all dry ingredients. Blend in margarine until mixture resembles fine crumbs. Add all remaining ingredients; mix with a fork just until dry ingredients are moistened and a soft dough is formed. Divide into 2 parts. Turn each out onto a floured board, without handling. Flatten with a rolling pin into a 1/2 inch thick round. Cut into triangles or rounds. Blend together egg yolk and water. Brush on top of

scones with pastry brush. Bake on a greased and floured cookie sheet at 400 degrees for 15 minutes. Serve warm and lightly buttered.

IRISH SODA BREAD

(OR SPOTTED DICK)

4 cups plain flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon sugar (optional)

2 cups buttermilk or sour milk

This bread is popular throughout Ireland because it is easily and quickly made it is often baked fresh for tea or even breakfast.. The loaf made with white four is known as soda bread, while the inn made with wholemeal is known wheaten bread. In some parts of Ireland wheaten bread is also know as brown soda bread. Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and

soda are already reacting. Knead the dough lightly--too much handling it will toughen it- while too little means it won't rise properly. Form a round loaf about the size of your fist. Place on a lightly floured baking sheet and cut a cross on the top with a floured knife. Put at once to bake near the top of a preheated at 450° for 35 - 45 minutes. When baked the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap

immediately in a clean tea-towel to stop the crust hardening too much.

WHEATEN BREAD or BROWN SODA is made exactly the same way but with wholemeal flour replacing all or most of the white flour and will require less buttermilk. Another variation is to add 1/2 cup sultanas to the white bread-- this loaf is known as Spotted Dick.

ITALIAN OVEN CHOWDER

4 slices bacon

2 large carrots, sliced 1/2 inch thick

2 medium parsnips, sliced 1/2 inch thick, cutting larger

pieces in half

2 medium onions, cut into thin wedges

3 medium potatoes, chopped

2 14-1/2-ounce cans reduced-sodium chicken broth

1/2 teaspoon garlic salt

1/4 teaspoon pepper

3 tablespoons margarine or butter, melted

3 tablespoons all-purpose flour

2 cups milk

2 cups frozen whole kernel corn

1 pint shucked oysters with juice (optional)

Snipped chives or parsley (optional)

In a 4-quart Dutch oven cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings in the pan. Drain bacon on paper towels; crumble and set aside.

Add carrots, parsnips, and onions to Dutch oven. Cook over medium heat for 8 to 10 minutes or till brown, stirring occasionally.

Add potatoes, chicken broth, garlic salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till potatoes are tender. (At this point the soup can be cooled, covered, and chilled in the refrigerator overnight.)

In a small mixing bowl stir together melted margarine or butter and flour. Stir flour-margarine mixture, milk, and corn into chowder mixture in Dutch oven. Cook and stir over medium heat till slightly thickened. If desired, add oysters and liquid to soup; heat through. Sprinkle each serving with crumbled bacon and chives or parsley, if desired. Servings: Makes 12 cups (8 to 10 side-dish servings)

KLUSKI RAW POTATO DUMPLINGS

2 cups grated raw potatoes

2 eggs, beaten

1 teaspoon salt

1 1/2 cups flour

Grate potatoes finely and drain off brown liquid. Add eggs, salt and flour to make stiff dough. Drop dough into salted, boiling water from wet tablespoon, using finger to scoop out the dough. Dumplings will be about 1 1/2 inches long. They are done when they rise to the surface of water. Remove and drain. When cool, refrigerate. Delicious sauteed in butter or heated and served as they are with meat. Kluski takes the place of potatoes.

LIME SHERBET PUNCH

1 qt. Lime Sherbet, softened

1/2 cup frozen Lime Juice Concentrate

2 Tbs. Granulated Sugar

24-oz. bottle Lemon-Lime Soda

2 cups crushed Ice

In a mixing bowl or punch bowl, blend together the sherbet, frozen lime concentrate, and sugar. Just before serving, stir in the soda and the crushed ice. Makes 7 cups.

Kitchen Staff Tip: To prepare your punch for adults, you may consider substituting 8 oz. of good Irish Whiskey for part of the Lemon-Lime Soda.

MALAI MURGH TIKKA

(Mild Yogurt marinade for boneless chicken cubes)

4 Boneless Chicken Thighs or Breasts Cubed

For the Marinade

4 Tablespoons Yogurt

2 Tablespoon Heavy Cream

3 Teaspoons Ginger paste

3 Teaspoons Garlic paste

1/4 cup Cilantro or Coriander leaves

Salt to taste

3 Tablespoons Butter

Blend all the marinade ingredients in a blender at high speed. Marinate the cubed chicken for at least 20 minutes. Try to marinate for an hour if time permits. It helps in

the tenderizing of the meat. Skewer the chicken on either wooden or metal (preferably) skewers. Grill for 20-25 minutes. Basting with butter in between. Serve hot with Mint Chutney.

Note: If you do not want to grill, bake in a preheated 350 degree oven for 20-25minutes. Then sauté the chicken in the butter in a hot pan for a few minutes

MANDARIN ORANGE CAKE

2 cups flour

2 cups sugar

2 eggs

2 teaspoons baking soda

2 small cans (11 oz) mandarin oranges, drained

2 teaspoons vanilla

1 teaspoon salt

topping (recipe below)

Put all ingredients except topping into large mixing bowl and beat for 5 minutes. Pour into greased and floured 9 X 13 pan and bake in preheated 350 degree oven for 35 minutes.

Topping:

1 1/2 cups brown sugar

6 tablespoons margarine

6 tablespoons milk

Boil all ingredients for 3 minutes. While cake is still warm, punch holes in cake with fork. Pour topping over cake. Serve with whipped cream or Cool Whip.

MIXED SHELLFISH ON THE BARBECUE

1 kg mixture of black mussels, cockles, clams and pipis

50ml extra virgin olive oil

100ml dry white wine

1 small bunch flat-leaf parsley, finely chopped

juice of 2 lemons

extra 200ml extra virgin olive oil

freshly ground black pepper

Heat a wide barbecue plate (not a grill plate). Put cleaned shellfish in a pile on top. Pour over combined oil and wine, and quickly cover with a stainless steel bowl or domed lid to create a seal. Steam until shells open.

When shells open, remove and put in a bowl. Toss with parsley, juice, extra olive oil and freshly ground pepper. Pile on a serving platter and serve immediately.

Note: If you don't have a flat, wide barbecue plate you can use a heavy-based wide pan on the barbecue or cook top. Serves 8

MRS MURPHY'S CHOWDER

1/2 lb. ham, diced finely

4 lbs. boneless fish cut in 2 inch squares OR scallops (no cutting1)

2 lbs. Potatoes, peeled and diced

1 c. onion, chopped finely

1/2 c. each celery leaves and parsley leaves

1 lemon, thinly sliced, seeds removed

salt and pepper to taste

2 15 oz. cans fat free chicken broth

1 quart half and half

3 T. butter

Brown ham in a Dutch oven or large pan. Remove. Layer one third of each ingredient 1-6 in order given, until all are used up. Sprinkle with salt and pepper to taste. Pour broth over to cover completely. Cover tightly and cook on medium low heat for 45 minutes, checking the liquid level. If it gets to under about a quart, add hot water to equal a quart. At 45 minutes add the half and half and the butter. Cook long enough to heat thoroughly. Don't let it boil. Serve direct from pot to bowl with hot Irish soda bread. 6 srv

NOODLES AND CORN CASSEROLE

12 ounces egg noodles

1 stick (1/2 cup) butter, melted

32 ounces cream style corn

1/4 cup sugar

1 pound shredded American cheese

Cook and drain noodles. Add remaining ingredients. Mix together and put in crock pot. Cook until cheese is melted.

OAT CAKES WITH LEPRECHAUN SYRUP

2 cups Oatmeal -- (or rolled oats)

1 1/2 cups Flour

1 teaspoon Salt

1 teaspoon Baking Soda

2 tablespoons Water

1/4 teaspoon Maple Extract

1 teaspoon Baking Powder

2 1/2 cups Buttermilk -- or sour milk

2 Eggs -- slightly beaten

1 tablespoon Sugar

2 tablespoons Vegetable Oil

Syrup:

1 package Kool-aid powdered drink mix, unsweetened -- (any green flavor)

1 cup Water

2 cups Sugar

1/4 cup Corn Syrup -- (white)

In a large mixing bowl, combine all dry ingredients. In another medium bowl, combine all wet ingredients. Slowly pour wet ingredients into center of dry ingredients and mix thoroughly (mixture should NOT be lumpy). Pour in amounts desired onto a hot, oiled griddle. Serve with the following syrup, or your favorite syrup.

Leprechaun Syrup:

In a medium size saucepan, first mix sugar and Kool-Aid until distributed evenly. Add water and corn syrup, then heat until boiling. Boil for 1 minute, then remove from heat. Cool until syrup is cool enough to serve over pancakes- the cooler the syrup, the thicker it will be. Store unused syrup in a covered container (no refrigeration necessary).

ORANGE KISS ME CAKE

1 orange

1 cup raisins

1/3 cup walnuts

2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup milk

1/2 cup butter or margarine -- softened

2 eggs

Reserved orange juice

1/3 cup sugar

1 teaspoon cinnamon

1/4 cup walnuts -- finely chopped

Heat oven to 350 degrees F. Grease and flour 13- x 9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blades, or food mill, grind together orange peel and pulp, raisins, and 1/3 cup walnuts; set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking soda, salt, milk, butter, and eggs at low speed until

moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan. Bake at 350 degrees F. for 35 to 5 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup finely chopped walnuts; sprinkle over cake. Cool completely. Yield: 14 servings.

OVERNIGHT CARAMEL FRENCH TOAST

1 cup packed brown sugar

6 eggs, beaten

1/2 cup butter

1 1/2 cups milk

2 tablespoons corn syrup

1 teaspoon vanilla

12 slices sandwich bread

1/4 teaspoon salt

Combine sugar, butter, and corn syrup in a small saucepan, cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x13 baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla and salt, stirring until well blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours or overnight. Bake uncovered at 350 degrees for 40-45 minutes or until lightly browned. Serves 6

PEPPER CHEESE STUFFED BURGERS

1 1/2 pounds ground beef -- 80% lean

2 ounces Monterey Jack cheese w/ jalapeno peppers -- * see

note

thinly sliced

Salt and pepper -- if desired

4 hamburger buns -- split

4 lettuce leaves

4 slices tomato

Divided ground beef into 8 equal portions; shape each into 4-inch diameter patties. Place equal amount of cheese in center of 4 patties. Top with remaining 4 patties; press edges together to seal securely. Place patties on grid over medium coals (see notes). Grill 10 to 12 minutes or to desired doneness, turning once. Season with salt and pepper to taste. Toast buns on grill 1 minute, if desired. Arrange 1 lettuce leaf on each bun bottom; top each with 1 burger and 1 tomato slice. Cover with bun tops.

POTATO BUDS

About 2 servings 3 or 4 servings 6 or 7 servings

Water 2/3 cup 1 1/3 cups 2 1/3 cups

Milk 2 to 3 Tbsp 1/3 to 1/2 cup 2/3 to 3/4 cup

Butter 1 1/2 tsps 1 Tbsp 2 Tbsp

Salt 1/4 tsp 1/2 tsp 1 tsp

Potato 2/3 cup 1 1/3 cup 2 1/3 cup

1. Heat water, milk, butter, and salt to boiling (see amounts below); remove from heat.

2. Stir in potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed.

3. Whip with fork until as fluffy as you'd like.

Chicken-Flavored Reduced-Fat Mashed Potatoes: Prepare Betty Crocker Potato Buds mashed potatoes as directed for 3 or 4 servings--except stir in 2 teaspoons chicken bouillon granules and, if desired, 1 teaspoon parsley flakes with the water. Or, substitute chicken broth for the water.

*Sodium content per serving without salt is 75 mg.

Microwave Directions:

Stir hot water, potatoes, milk, margarine, and salt (see amounts below) in microwavable bowl until moistened. Cover with plastic wrap, turning back one side to vent. Microwave on High until hot and bubbly--For about 2 servings, 1 to 2 minutes; for 3 or 4 servings, 2 to 3 minutes; for 6 or 7 servings, 4 to 5 minutes. Remove carefully from microwave--bowl and potatoes will be hot. Whip with fork until as fluffy as you'd like.

POTATO SALAD

3 c. Potato Buds

1 Tbsp. mustard

1 c. sugar

1 c. salad dressing

6 boiled eggs, diced

1 medium onion

small jar pimentos

Boil 3 cups water, 1 1/2 teaspoons shortening and 1 teaspoon salt together. Add Potato Buds and mustard. Stir thoroughly. Add 1 cup sugar and 1 cup salad dressing; stir

thoroughly. Put on fire and stir until thick. Add eggs, onions and pimentos.

PRIDE OF ERIN SOUP

1 small green cabbage

2 1/2 cups milk

2 tablespoons butter

2 1/2 cups chicken broth

1/2 medium onion, chopped

Salt and pepper

1/2 cup diced potato

1/2 heavy cream, whipped

1/2 teaspoon ground mace

1 tablespoon dried parsley

2 tablespoons flour

2 tablespoon grated Parmesan cheese

Quarter the cabbage, cut away the hard core; shred cabbage. Melt the butter in a Dutch oven over low heat and saute the onion until tender, but not brown. Add the cabbage and potato; stir over low heat a few minutes. Add mace and flour; stir to coat vegetables. Slowly add milk and chicken broth; bring to a boil; lower heat and simmer 20 minutes, stirring often. Remove from heat, cool to lukewarm, then puree, in batches, in a blender or food processor. Return to pan; reheat. Season to taste with salt and pepper. Top each serving with a spoon of whipped cream; sprinkle with parsley and

cheese. 4 servings.

REDS HOMEMADE STUFFING MIX

Dry Mix:

3 1/2 cups Bread Cubes -- unseasoned

2 tablespoons Parsley -- dried flakes

2 tablespoons Dried Onion -- minced

3 tablespoons Carrot Chips -- dried

3 teaspoons Chicken Bouillon granules -- or powder

1/4 teaspoon Poultry Seasoning

To Make:

1 1/4 cups Water

2 tablespoons Butter or Margarine

Note: Dry bread cubes can be made by cubing leftover bread (your choice of type) into 1/3 - 1/2 inch cubes, and leaving out to dry for several hours. To speed up the drying process, you can also place them in a warm oven for about 2 hours, making certain to check and stir often.

To make the dry mix, place bread cubes into a one quart jar . Combine all other dry ingredients, in a small mixing bowl, and pour into a small zip baggie. Seal baggie and place in top of jar. Place seal on top of jar, and decorate as/if desired. Store in a cool dry place for up to one year. The following directions need to be copied onto a card, and attached to the jar, for gift giving, and/or for using the mix at a later time:

Bring 1 1/4 cups Water, and 2 Tbsp. Butter or Margarine, to a low boil, in a large saucepan. Pour seasoning packet into hot water, and bring mixture back to a boil. Reduce heat, and cover pan. Simmer for 8-10 minutes. Remove pan from heat, then add bread cubes, and mix to moisten completely. Cover pan, and let sit for 5 - 10 minutes.

*When making stuffing to be used inside a chicken or turkey, remember to cool stuffing completely before placing inside the cavity of the poultry.

**For a different texture, use 3 cups dried corn bread cubes, and 1/2 cup wild rice, in place of bread cubes.

***For a vegetarian diet, or to use this stuffing with fish or pork, use vegetable bouillon granules in place of chicken bouillon granules. Using low sodium bouillon will also help make the mix more healthful.

SHAMROCK SHAKE

Into blender put:

1/2 cup green mint flavored jelly

2 cups softened vanilla ice cream

1 Tbs. peppermint extract

1 1/2 cups milk

Blend until smooth. Makes 1 drink

SHEPHERD'S LOAF buds

12 servings Potato Buds, made according to instructions on box

3 lb. extra lean ground beef

2 cans tomato sauce

2 cans green beans

salt, pepper, garlic and onion

salt to taste (used to season meat)

Brown meat in skillet and add seasonings; add tomato sauce. Prepare mashed potatoes. Combine meat and green beans in large casserole dish. Top with mashed potatoes and cheese. Bake at 375 degrees for 15 to 20 minutes.

SLOPPY ANNIES

1 lb. ground beef

1 onion chopped

1/2 green pepper chopped

1 can condensed cream of Tomato soup

1/2 can water

1/2 cup catsup

1 Tbs Worcestershire sauce

salt & pepper

Brown the ground beef, add onions & peppers and cook til soft. Drain. Add

remaining ingredients. Cook till thickened.

SWEET JAMAICAN RICE

2 cups rice -- hot, cooked

1 can (11 oz) mandarin oranges -- drained and chopped

1 can (8 oz) crushed pineapple -- drained

1/2 cup red bell pepper -- chopped

1/2 cup slivered almonds -- toasted

1/3 cup green onions -- sliced

1/4 cup flaked coconut -- toasted

2 tablespoons hot mango chutney

1/4 teaspoon ground ginger

Combine all ingredients in a large skillet; cook over medium-high heat, stirring constantly, 5 minutes or until thoroughly heated. Yield: 4 servings.

TOLL HOUSE PIE

2 eggs

1/2 Cup all purpose flour

1/2 Cup granulated sugar

1/2 Cup firmly packed light brown sugar

3/4 Cup (1 1/2sticks) butter, softened

One 6-oz pkg. (1 Cup) Nestle Toll House semi-sweet chocolate morsels

1 Cup walnuts, chopped

One 9-inch un-baked pie shell*

Whipped cream or ice cream, optional

Preheat oven to 325 degrees F. In a large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, granulated sugar and brown sugar until well blended. Beat in butter. Stir in semi-sweet morsels and walnuts. Pour into pie shell. Bake 55 to 60 minutes until knife inserted halfway between edge and center comes out clean and top is golden brown. Cool completely. Serve with whipped cream or ice cream. Makes 6-8 servings

* If using frozen pie shell, use deep dish style; thaw completely. Place on cookie sheet; increase baking time by 10 mins.

TRIPLE CHOCOLATE TORTE

1/2 cup sugar

1/4 cup cocoa

3 tablespoons all-purpose flour

1/4 teaspoon baking powder

4 ounces bittersweet chocolate -- finely chopped

1/2 cup boiling water

2 egg yolks

2 tablespoons chocolate liqueur

4 egg whites

1/2 cup sugar

Combine first 4 ingredients in a large bowl; add chocolate and boiling water, stirring until chocolate melts. Stir in egg yolks and chocolate liqueur. Beat egg whites at high speed with an electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoonful at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir one-third of egg whites into chocolate mixture; fold in remaining egg whites. Pour into a lightly greased 8-inch springform pan. Bake at 375 degrees F. for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove sides of pan and cool completely (cake will be cracked on top. Sprinkle with powdered sugar. 10 srv

TURKEY-STUFFED SQUASH

You can purchase all-white- or all-dark-meat ground turkey or chicken, or grind your own. Buy your favorite parts, skin them, cut into 1-inch pieces, and process in a food processor.

2 medium acorn squash (about 1 pound each)

12 ounces uncooked ground turkey or chicken

1 cup chopped fresh mushrooms

1 cup finely chopped red or green sweet pepper

1 clove garlic, minced

1/3 cup shredded Monterey Jack or Swiss cheese (1-/2 ounces)

1 3-ounce package cream cheese, softened

1/4 cup fine dry seasoned bread crumbs

1 tablespoon margarine or butter, melted

Preheat oven to 350 degree F. Halve squash; remove seeds. Place squash, cut side down, in a shallow baking dish. Bake for 30 minutes. Meanwhile, in a large skillet cook turkey or chicken, mushrooms, sweet pepper, and garlic until turkey or chicken is brown and vegetables are tender; drain well. Stir in shredded cheese and cream cheese. Turn squash cut side up. Spoon turkey mixture into squash. Bake, covered, 20 minutes more or until squash is tender. Stir together bread crumbs and melted margarine or butter; sprinkle over turkey filling. Bake, uncovered, 3 minutes more. Servings: 4

UNCLE BILL'S SPAGHETTI SAUCE

6 large yellow onions, diced

1/4 cup salad oil

2 1/2 pounds ground beef

6 cloves garlic, minced

1 pound mushrooms, sliced (optional)

1 large (no, 2 1/2 size) can Italian plum tomatoes

2 cans (condensed tomato soup

1 large can (12oz) tomato paste

1 (8 oz.) can tomato puree

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon sweet basil

1 teaspoon oregano

Saute onions in oil until; clear but not brown. Add beef, garlic and mushrooms and saute until beef is no longer pink. Put meat mixture in large pan and add the rest of the ingredients. Barely simmer for 3 hours. Bill's comments: I devised this recipe, over the years, for spaghetti sauce. It may seem to have an inordinate amount of onions but they

give it body, sweetness and flavor that is exceptional. In the old days, it was a chore to dice 6 large onions but with the food processors today it's a breeze.

WHITE CHOCOLATE AND DEVILS FOOD PIE

1 9 " prepared pie crust. graham cracker or shortbread

1 8 oz. container Cool Whip Lite - thawed

1 3 oz. pkg. instant devils' food sugar free pudding mix

1 3 oz. pkg. instant white chocolate sugar free pudding mix

2 cups skim milk

Combine the devils food mix with 1 cup milk by whisking for one minute. Will be thick. Fold in 1/2 of the Cool Whip and spread into the bottom of the pie crust. Combine the white chocolate mix with the remaining cup of milk by whisking for one minute and fold in the remaining Cool Whip. Spread over the devils food layer. Chill in the refrigerator until firm. Makes 8 servings per pie.

WHOLE WHEAT BREAD

1 Tbsp (1 pkg) regular dry yeast

1/4 cup warm water

2 1/2 cups hot water

1/2 cup brown sugar

1 Tbsp salt

1/4 cup cooking oil

4 cups whole wheat flour

2 - 3 cups white flour

Put 1/4 cup warm water in a small bowl, sprinkle the yeast on top and let stand in a warm place until frothy - about 10 minutes. Combine hot water, sugar, oil and salt. Stir to dissolve and let stand until lukewarm. In a strong mixer with dough hook, beat 2 cups whole wheat flour into above water/sugar/oil/salt mixture until smooth. Add yeast mixture and continue beating. Add remainder of whole wheat flour, and enough white flour to make a moderately stiff dough. You can knead for a minute or two in the mixer or turn out on a board, and knead until smooth. Put into greased bowl, grease top and cover with a cloth. Put in a warm place to rise until double the size, about 11/2 hours. Punch dough down, form into 2 balls and place in greased loaf pans. Cover and let rise again in a warm place until double in size, about 1 hour. If dough is rising in the oven, remove it and heat oven to 375°F. Bake bread for about 30 minutes or until golden brown. Remove from the oven and cool in pans for 15 minutes. Remove the bread from the pans and let the bread cool on the rack.

This recipe makes a delicious whole wheat bread with a soft crust. You can

add other ingredients if you wish such as wheat germ, sunflower seeds, etc.