1. In a medium saucepan, combine water, margarine, and salt. Bring to boil. Stir in cabbage; return to a boil. Reduce heat, cover and simmer 4 6 minutes, or until cabbage is tender. 2. Remove from heat; stir in milk and potato flakes with fork. Stir in onion. Cover and

1. In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes. 2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups. 3. Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remainin

Cut the kale leaves into 1/2 inch wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall

Food Exchanges per serving: FREE Source: Vegetarian Cooking for Diatetics by Patricia Mozzer Brought to you and yours via Nancy O Brion and her Meal Master     strongServings:2/strong  

In a stock pot, simmer about half the potatoes and the white portion of the leeks in enough chicken stock to cover until tender, about 30 minutes. In another pot cook remaining potatoes in the remaining chicken stock until tender. Puree the potatoes and leeks from the first

======================================================= ====== Remember: Never drink and drive!     strongServings: 1/strong  

======================================================= ============== ==== == Preheat the oven to 350 F. In a large bowl, combine all the ingredients except the 1 tablespoon butter; mix Just until moistened. Place in a greased 9 inch round baking pan and bake for 1 hour or

======================================================= ============== ==== == Place all the ingredients in a soup pot and bring to a boil, stirring occasionally. Reduce the heat and simmer, partially covered, for about 1 hour. NOTE: If you d like, add 1 or 2 shots of Irish

Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into

Mix together all dry ingredients: the flour, sugar, baking powder, and baking soda. In a separate bowl, mix together all wet ingredients: the sour cream, eggs, and vanilla. Now mix the dry ingredients into the wet ingredients. Mix thoroughly. Should be a slightly sticky doug

In a large saucepan melt butter and add leeks and onions. Cook, covered, until vegetables are tender, stirring occasionally. Add potatoes and broth and simmer covered for 40 minutes. Add sour cream and heat to serving temperature but do not boil. Season with pepper and serve

The original recipe, whose source is lost, had Irish Cream instead of the nonfat milk and bourbon.     strongServings: 14/strong  

Peel Irish potatoes and cut in small balls. Place in cold water for 15 minutes. Drain off the water and cover with fresh water and cook about 12 minutes until tender. Drain, add butter, minced parsley and salt to taste. Serve at once. Source: Pennsylvania Dutch Cook Book F

Peel the potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables on a greased baking dish. Sprinkle with seasonings, parsley and diced bacon. Dot with butter. Repepat layers until all ingreds. are used. Pour milk over top with cheese. Cover and bake i

Turn mashed potatoes into a large bowl. Add flour, salt, and onion. Mix thoroughly with hands and fingers until completely mixed and smooth. Pat on a lightly floured board until 1/2 inch thick. Cut with a 3 inch cookie cutter. Place on a cookie sheet, cover lightly with waxe

Quarter the cabbage; cut away the hard stalk. Cover wtih boiling water and leave for 5 minutes. Drain, pat dry, and shred. Melt the butter over low heat and simmer the chipped onion until tender, but without browning. Add cabbage and potato and stir over low heat. Add mace.

Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot slices. Slowly bring to a boil and skim off the top. Simmer over a very low heat for approximately 2 hours or until the meat i

I will probably add more of the caraway seeds. We enjoy the taste. The Irish Soda Bread has 2 TBSP. caraway seeds in its recipe. FROM: BETTIE COOPER (VGXB82A)     strongServings: 1/strong  

Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants. In a large bowl, combine the first six ingredients. Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk

Trim and wash the carrots and halve lengthwise. Melt butter over med. heat. Add milk, season with salt and pepper. Add carrots and cook gently until just tender. Remove from heat and stir in cream and beaten egg yolks. Reheat but do not boil, stirring constantly until the eg

BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredien

Mix dry ingredients. Add enough buttermilk to make a soft dough. Knead the dough lightly. Form a round loaf about as thick as your fist. Place it on a lightly floured baking sheet and cut a cross in the top with a floured knife. Bake near the top of a preheated 450 degree o

: dipping solution 5 c Water 1/3 c Baking soda : Dough 1 1/2 c white flour 1 1/2 c whole wheat flour 1 ts Baking soda 4 tb Honey 1 c Buttermilk : Course/Kosher salt This recipe for pretzels uses traditional Irish soda bread dou

Saute onion & garlic in mix of butter & oil. Add meat, and brown. (I drain this) Add wine, and simmer until 1/2 the wine evaporates. Add puree, chicken broth & nutmeg, stir, cover and simmer for 1 hr. If it s thinner than you like, uncover and simmer until the thickn

Preheat oven to 350F. Grease and flour only the bottom of a loaf pan. Beat cream cheese, sugar and one of the eggs until smooth; set aside. Combine bread mix, water, 1/3 cup Bailey s, oil and remaining egg. Mix until moistened. Pour 1 cup batter into

Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve.     strongServings: 1/strong  

Layer one third of the potatoes in a small casserole. Top with half the lamb and half the onion. Sprinkle lightly with rosemary, salt and pepper. Repeat layers, ending with a final layer of potato. Add enough chicken stock to almost cover the stew. Cover the casserole a

In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme, salt and pepper. Add broth and enough water to cover vegetables. Bring to a boil. Turn heat to simmer and cook until vegetables are soft. In a separate pan, heat milk. When vegetables are soft, add milk

Drain and rinse peas; place in a large pot. Cover with 2 inches water, add salt and 1 1/2 teaspoons olive oil. Cook over moderate heat for 40 to 45 minutes, or until almost tender. Meanwhile, wash the greens, discard large stems and tear or chop leaves into large bite size piece

Combine all ingredients for Cajun Spice Mix in a small bowl and stir thoroughly to mix. Store in a spice jar or other air tight container. Bring 2 cups of water to a boil and add corn. Cook for 5 minutes until bright yellow. Remove corn with tongs and reserve 1 cup of the c

In a large saucepan, combine chicken broth, chorizo, potatoes, turnips, ham and kale. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Add beans and adobo or garlic and oregano; simmer, covered, for 10 more minutes, or until potatoes are tender. To put dinner on

Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of the hot pepper. Mix onion w/ oil; spoon around chicken. Bake uncovered 50 minutes, until chicken is browned, stirring oni

Blend lime juice and several drops hot pepper sauce in large bowl. Add chicken. Marinate for at least 4 hours at room temperature, turning frequently. With blender running, add peanut oil, ginger, honey, and peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil, an

Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage. Season to

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and

Cook noodles according topackage directions. Drain, rinse and chill. Place tofu in a bowl with noodles and mayonnaise. Gently fold in daikon, celery, carrot, pepper and scallions. Line a bowl with kale and spoon in noodle mixture. Sprinkle with seeds and serve. b

Combine the ingredients, mix well, and add enough warm water to make a soft dough. Knead it until it forms a ball and does not stick to the sides of the bowl. Shape it into balls about 2 inches in diameter. Then flatten each ball on a greased plate or cutting surface, spreading

*stems removed and leaves finely shredded Bring lightly salted water to a boil, add rice, cover tightly and simmer over low heat for 20 minutes without removing the lid. Set aside. In a large skillet, heat oil, add shallots, scallions, thyme, and parsley; saute unt

Wash the greens well and chop some of the stems with the leaves. In a large saucepan, cook onions in oil or butter until golden. Add greens and water. Cover and cook over medium heat, stirring occasionaly, just until the greens are tender. Season with salt & pepper. Sprinkle br

* Garlic Sausage should be the smoked kind, cooked and sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and res