Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in sugar, making a 1/4 inch band of sugar around top of glass. Rotate glass over flame of an Irish coffee burner or alcohol burner until sugar crystallizes on glass. Pour 2 tb Galliano in glass. Rota

Mix ingredients in a blender and then add ice. Blend until smooth. Yields a mocha milk shake that sneaks up on you. Very rich. Recipe By : "[Julian Manders]" <[email protected]>     strongServings: 1/strong &

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9 inch (7 cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter,

Pour in mug. Stir. Garnish with whipped cream. Recipe By : [email protected]     strongServings: 1/strong  

Combine over crushed ice in a snifter or rocks glass. Recipe By :     strongServings: 1/strong  

Set oven to 350F. Butter a 9 inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blend in the raisins and caraway seeds. Beat the egg

* Two small boxes of Nabisco "Royal" brand gelatine, LEMON LIME flavor. (General Foods Jell O brand doesn t come in this flavor, but you could probably substitute one small Lemon Jell O and one small Lime Jell O.) Combine in the usual way.. Recipe by:

Wash and peel potatoes and cut into paper thin slices. Pat dry with towel. Cut onion into paper thin slices. Heat half of the bacon fat in a heavy frying pan and fill the pan with alternate layers of potatoes, onions, and cheese, finishing with potatoes. Sprinkle each layer

Combine all in blender till smooth. Cover tightly and store in refrig erator. Good for 1 month.     strongServings: 1/strong  

1 lb hot dogs (not cheese : filled) 6 TB flour 3/4 stick corn oil margarine or 6 T oil 2 cloves garlic minced or : smashed 1 lg onion chopped 1 sm green pepper chopped : Parsley minced : (optional) 6 md white potatoes peeled 1 c

Soda Bread: This bread, which many consider the Irish soda bread, is usually served at high teas and other important occasions. Sift flour, sugar, salt and baking soda into a large bowl. Stir in currants to coat with flour. Stir in buttermilk just until flour is moiste

In a medium size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes. Add water, soy milk and bouillon powder. Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and coo

Put all ingredients in bread pan in order of manufacturer directions. This makes a dense medium size loaf (6 7 inches tall). For a fluffier taller loaf, increase yeast to 2 1/2 teaspoons. Have ingredients at room temperature. If necessary, warm water and butter in

This bread doesn t rise much. It s a dense, sweet and quite tasty. Place in pan according to custom.     strongServings: 1/strong  

Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. br

Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon     strongServings: 1/strong  br

Mix dry ingredients. Add margarine and mix well. Add the syrup and enough milk to make a loose dough. Turn onto a floured board and knead until smooth. Roll out into a square with a thickness of about 3/4 inch. Cut dough in half, then into quarters and then to eights. Bake o

Fill a rocks glass with ice. Add ingredients and stir.     strongServings: 1/strong  

1 c white flour 3 ts baking soda 1/2 ts salt 2 1/4 c whole wheat flour fine 2 1/4 c whole wheat flour coarse 2 TB wheat germ 1 c rolled oats or pinhead : oatmeal 2 TB bran 1/2 TB brown sugar 1/4 c butter or margarine 3 1/2 c buttermilk

In a large mixing bowl, combine the whole wheat flour, sugar, soda and salt. In a separate bowl beat eggs until frothy and add buttermilk. Combine milk mixture and softened butter with the flour mixture and beat with an electric mixer for 2 minutes. Add white flour gradually br

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in ro

Pour Bailey s Irish Cream into a coffee mug. Fill with hot black coffee. Top with a single spray of dessert topping. Dust dessert topping with a dash of nutmeg. Recipe By : Joe Robertson     strongServings: 1/strong  

Don t let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarte

Mix the whole wheat flour throughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid it depends on the absorbent quality of the flour. The dough should be soft

Mix the whole wheat flour throughly with the white flour. Rub the butter into the flours. Add the salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid it depends on the absorbent quality

* Dessert Topping should be in a pressurized can. In a nonmetal mug combine water and instant coffee crystals. Micro cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert toppin

Pour one half ounce coffee liqueur in each cup. Add one half ounce Irish Whiskey to each cup. Pour in steaming freshly brewed hot coffee and stir. Gently spoon two heaping tablespoonsful of whipped cream on top of each. Serve HOT. Serves 4     s

Beat whipping cream, powdered sugar and vanilla in chilled 1.5 quart bowl until stiff; refrigerate. Prepare coffee as directed in "about coffee", using 3/4 cup coffee and 3 cups water. Heat 4 mugs or Irish coffee glasses by rinsing with boiling water; br

* Dessert topping should be in a pressurized can. Mix first four ingredients then add a bit of dessert topping or sweetened whipped cream. Recipe By :     strongServings: 2/strong  

* Dessert topping should be in a pressurized can.     strongServings: 2/strong  

Combine eggnog, brown sugar, instant coffee and spices in a large mixing bowl; beat at low speed with an electric mixer until sugar dissolves. Chill 15 minutes; stir until coffee granules dissolve and stir in whiskey. Cover and chill at least 1 hour. Pour into punch bowl or

1] Mix coffee, sugar, and whiskey in a large mug or cup... 2] Microwave on high [100%] until hot 1« to 2 min. and top with the whipped cream... from the Sharp Carousel Microwave Cook Book and Fred Goslin in Watertown NY, on Cyberealm Bbs... (315) 785 8098

1. This recipe may be served in either Irish coffee goblets or mugs. Heat each goblet or mug by putting a metal spoon in the empty goblet and pouring hot water onto the spoon and then into the goblet. Pour out water. 2. Put a teaspoon of sugar into each goblet. Add enou

1. Dissolve sugar in black coffee in an Irish coffee glass or a heat resistant, non metallic glass, cup or mug. (DO NOT USE A GLASS WITH METALLIC TRIM.) 2. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until hot. 3. Stir in Irish Whiskey. 4. Carefully float a spoonful

Preheat oven to 400 F. Sift the first 4 ingredients together. Stir in remaining ingredients, until moistened. Fill paper lined muffin tins full, and bake approximately 20 minutes. Makes 12 muffins. Source: Granny s Muffin House By Susan Ashby br

* Dessert topping should be in a pressurized can.     strongServings: 2/strong  

*You can also use Irish Mist. Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatine and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the

* Dessert topping should be in a pressurized can.     strongServings: 2/strong  

Blend together for 10 minutes. A countertop mixer works well. Recipe By : "[Julian Manders]" <[email protected]>     strongServings: 1/strong  

Tastes better than Bailey s! Whip eggs in blender; add milk and vanilla. Liquify coffee with 1/2 of whiskey, then blender all ingredients. Serve chilled. Salute! Rita in Scottsdale FROM: RITA TAULE (BTVC62A)     strongServings: 8/strong