CONTENTS DISK 20 (133 kb)

ALMOND FUDGE BROWNIES 03

AMARETTO COOKIES 03

BLARNEY BARS 03

BLOOMSDAY IRISH BREAKFAST 04

CALIFORNIA HOT CHICKEN SALAD 05

CHICKEN PACKETS 05

CHILE CON QUESO 06

CHINESE STIR FRY ALA JACKIE 06

CHOCOLATE PEANUT BUTTER PIE 07

COOKIES FROM CAKE MIX 07

CORNED BEEF 08

CORNED BEEF II 08

CORNED BEEF III 08

CREAMY ORANGE CHEESECAKE 09

EASY PORK PARMIGIANA 09

EASY TRAIL BARS 09

FONDANT 10

FRIED FRUIT PIES 10

GOLDEN POTATO SOUP 11

GRANDMA VESTAS FILLED COOKIES 12

GREEK PASTA SALAD 12

GRILLED GARLIC BASED CHICKEN 13

HAMANS EARS 13

HAMANTASCHEN TO MAKE WITH CHILDREN 14

HAMANTASCHEN WITH YEAST PRUNE FILLING 14

HEARTY VEGETABLE STEW 15

HOLIDAY MINTS 15

HONEY MUSTARD POTATOES 16

HOT CHICKEN SALAD SANDWICH 16

IRISH BREAKFAST OMELET 17

IRISH COFFEE SUPREME 17

IRISH CORNED BEEF AND CABBAGE I 18

IRISH COUNTRY STEW 18

IRISH GLAZED CORNED BEEF 19

IRISH MALACHIS BROWN BREAD 19

IRISH OMELET 20

IRISH ROASTED CHICKEN 20

IRISH STEW 21

IRISH WHISKEY PIE 22

ITALIAN DRESSING MIX 22

LEMONADE COOKIES 23

LEPRECHAUN PIE 23

LIGHT CARIBBEAN CORN SOUP 23

LIME PARTY PIES 24

MACARONI AND CHEESE WITH CORNED BEEF 24

MARINATED VEGGIE SALAD SANDWICH 25

MEXICAN STYLE BEAN CASSEROLE 25

MILLION DOLLAR FUDGE 26

MINTY IRISH CHOCOLATE CREAM PIE 26

NACHOS SUPREME 27

OAKHILL POTATOES 27

PASTA PRIMAVERA SALAD 28

PEANUT BUTTER CUPS 28

PINEAPPLE ORANGE CREPES 29

SAVORY TUNA or SALMON LOAF 30

SEMI NUTRIGRAIN BARS 30

SHEPHERDS PIE 31

SLOW COOKED CHINESE CHICKEN STEW 31

SLOW COOKED GERMAN SHORT RIBS 32

SLOW COOKER CORNED BEEF AND CABBAGE 32

SPICY CHICKEN WINGS 32

SPINACH STUFFED MUSHROOMS 33

STEW OF THE SOUTHWEST 33

VELVEETA SPAGHETTI 34

ALMOND-FUDGE BROWNIES

Nonstick spray coating
1/2 cup all-purpose flour
1/2 cup ground almonds
1/2 teaspoon baking powder
1/2 cup butter
2-1/2 ounces unsweetened chocolate, cut up
1 cup sugar
2 slightly beaten eggs
1 slightly beaten egg yolk
1 teaspoon vanilla
1/2 cup candy-coated semisweet chocolate pieces

Spray only the bottom of a 2-quart square baking dish with nonstick coating. Combine flour, almonds, and baking powder; set aside.

In a medium saucepan heat and stir butter and unsweetened chocolate over medium heat till melted. Stir in sugar, beaten whole eggs, beaten egg yolk, and vanilla. Beat by hand till just combined. Stir into flour mixture. Spread mixture into prepared baking dish. Sprinkle with candy-coated pieces. Bake in a 350 degree F. oven for 30 minutes. Cool in pan on a wire rack. Cut into squares. Servings: 16

AMARETTO COOKIES

1/2 cup butter
2 Tblsp molasses
2 eggs
1 cup toasted almonds, ground
1/2 tsp lemon rind, grated
1 tsp almond extract
1/2 cup Amaretto liqueur
2 cups pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cookies will be golden brown when done. Makes 36 cookies

BLARNEY BARS

1/2 cup Butter or Margarine, softened
3/4 cup Brown Sugar, firmly packed
2 large Eggs
1 Tbs. Milk
1 tsp. Vanilla Extract
3/4 cup All-purpose Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Quick-cooking Oats
3/4 cup Toffee Pieces
1/3 cup Pecans, chopped
Blarney Bar Icing:
About 4 drops Green Food Coloring
3/4 can (or 3/4 cup) Vanilla Frosting

Pre-heat oven to 350-F degrees and lightly grease a 9-inch square baking pan.
In a mixing bowl, cream together the butter and the brown sugar. Blend in the eggs, one at a time. Add the milk and vanilla extract, then blend the wet ingredients again.
Sift in the flour, baking powder, and salt. Add the quick-cooking oats and fold in the toffee bits. Add the pecans, and blend the mixture well with a wooden spoon.

Spread the mixture in the prepared baking pan. Press the mixture firmly into the pan, making sure to form an even surface for your bars. Bake for about 25 minutes, or until a toothpick may be cleanly removed from the center of the bars. Cool in the baking pan on a wire rack. While the bars are cooling, prepare the frosting by blending together the green food coloring and prepared vanilla frosting. Spread an even layer of the frosting over the bars, then cut in a diamond shape to serve.

Tip: To prepare your own vanilla frosting from scratch, simply blend together 1 cup sifted confectioners' sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, and 1 to 3 tablespoons water.

BLOOMSDAY IRISH BREAKFAST

8 slices Irish bacon
8 Irish pork sausages
4 slices black breakfast pudding (sausage patties)
4 slices white breakfast pudding (sausage patties)
4 eggs
4 medium tomatoes
Freshly ground pepper

Over low heat, fry bacon, turning frequently until done to taste. Irish bacon should remain soft rather than cooked to a hard crisp. Remove and drain on paper towels.
Place sausages in the pan and brown on all sides. Remove and drain on paper towels. Cut the tomatoes in half and fry them in the bacon fat, cut side down, with slices of pudding. Remove and keep hot. Cook eggs to order: fried, poached or scrambled. Add freshly ground pepper to taste. Add grated Irish cheddar cheese to taste if eggs are to be scrambled. Divide equally on four plates and serve with Irish brown soda bread (recipe follows), butter and preserves or marmalade.

CALIFORNIA HOT CHICKEN SALAD

3 c. cubed, cooked chicken or turkey

1 can (10 3/4 oz.) cream of chicken soup

1 c. chopped onion

1/2 c. sliced water chestnuts

1/2 c. mayonnaise

2 tbsp. lemon juice

Mix ingredients, spread in 9x9 baking casserole dish.

Topping:

1/2 c. slivered almonds

3/4 c. crushed potato chips

3/4 c. crushed corn flakes

Combine almonds, potato chips and corn flakes. Sprinkle crumb topping on chicken mixture. Bake at 350 degrees for 30 minutes.

CHICKEN PACKETS

2 C. chicken, cooked and chopped

3 oz. cream cheese, softened

1 tbsp chives, chopped fresh or dried

2 tbsp. milk

1/2 C croutons, crushed (or bread crumbs)

2 pkgs. refrigerator crescent rolls

pinch of salt

1/2 C milk (or butter) for dipping

Mix chicken, cream cheese, chives, milk and salt in a medium bowl to make filling .

Unroll the crescent rolls. Each tube will contain 4 rectangles with diagonal perfs. Press dough along perfs., so rectangles will not separate. Place about a 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over filling and pinch ends tightly. Dip each packet in milk (or butter) then coat with croutons. Place packets on a baking sheet and bake for 20 minutes at 350 degrees. Packets should be golden brown. Good hot or cold. OAMC process: After mixing the chicken mixture, place in quart freezer bag, label and freeze. To Serve: Thaw chicken mixture and follow the assembly and

baking directions above.

CHILE CON QUESO

1 tablespoon veg. oil
3 tablespoons minced onion
1 tablespoon flour
1 cup drained canned
tomatoes, chopped
4-oz. can diced green chiles
1/2 cup whipping cream
3 oz. cream cheese, room temp.
tortilla chips for dipping
8 oz. jalapeno-Monterey Jack, shredded (about 2 cups)

In a heavy pan, at medium temperature, heat oil. Add onion and cook, stirring, till golden about 3-4 min. Add flour and cook, stirring constantly, 1 minute. Add tomatoes and chiles. Cook, stirring until thickened, 1-2 minutes. Add cream and cook, stirring, until it begins to boil, about 1 minute. Lower heat, and gradually add cream cheese (which has
been cut into small pieces) stirring until cheese melts, 1-2 minutes. Gradually still in Monterey Jack cheese. stirring, until melted. Do not all to boil or cheese might separate. Serve at once with chips for dipping. NOTE: To keep warm, or to rehear, place over a pan of hot (but NOT boiling) water.

CHINESE STIR FRY Á LA JACKIE

2 sheets of Chinese egg noodles

3 cups shredded bok choy (or cabbage)

3 cups sliced chestnut mushrooms (or whatever kind you have)

1½ cups bean shoots

1½ cups baby corn

1 cup water chestnuts

1 cup mange tout (pea pods)

1 cup shredded carrot

3 spring onions (scallions), chopped

1 sweet yellow pepper, sliced

1 red pepper, sliced

2 cloves garlic, crushed

¼ cup light soy sauce

3 tsp Chinese five spice (aniseed, cinnamon, fennel, pepper, clove)

2 tsp ground ginger root

Put the noodles in boiling water and boil for 5 minutes. If you have the ready-for-the-wok kind of noodles, great. Make sure your wok is really hot,then add some sesame oil. Put all of the vegetables in the wok, and stirfry for 3 minutes. Add the noodles, soy sauce and all of the spices. Stir-fry for a further 2 minutes. Serves 4, keeps well overnight for leftovers the next day. A really good recipe for OAMC, as long as you leave out the

noodles until ready to serve.

CHOCOLATE PEANUT BUTTER PIE

One 12.3-ounce package extra-firm silken tofu

2 1/2 tablespoons water

1/2 cup plus 1 1/2 tablespoons sugar

1/2 cup plus 1 1/2 tablespoons Dutch cocoa powder (unsweetened)

1 1/4 teaspoons vanilla

1/8 teaspoon salt

1/2 cup smooth or crunchy natural peanut butter

2 tablespoons chopped roasted peanuts

1 baked and cooled 8- or 9-inch pie crust

Place all ingredients except pie crust in a food processor or blender and process until very smooth. Pour into cooled crust and smooth the top. Garnish with roasted peanuts. Chill and serve with whipped topping or whipped cream.

STRAWBERRY CREAM CHEESE COOKIES FROM CAKE MIX

1/4 cup softened butter

One 8-ounce package cream cheese, room temperature

1 egg

1/4 teaspoon vanilla extract

One 18 1/2-ounce box strawberry cake mix (any flavor can be used)

Mix butter and cream cheese together in a large mixing bowl. Add egg, vanilla and cake mix. Mix well. Drop by spoonfuls on a greased cookie sheet. Bake for 10 minutes at 375 degrees. Frost with prepared frosting if desired.

CHOCOLATE PEANUT BUTTER COOKIES FROM CAKE MIX

One 18 1/2-ounce box of devil's food cake mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips or semisweet chocolate chips or a combination of both

Preheat oven to 350 degrees. Generously grease cookie sheets. In a large bowl, combine by hand the cake mix, peanut butter, water and eggs. Stir until dough is formed. Stir in chips. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 15 minutes. Cool 1 minute on cookie sheets. Remove from sheets and cool completely.

CORNED BEEF & CABBAGE

5 lb. Joint of Corned Beef

2 Large Onions; Peeled and Sliced

2 Large Carrots; Peeled and Sliced

4 Potatoes; Peeled & Sliced

1 Large Cabbage; Quartered

1 Bay Leaf

Water to Cover

Freshly Ground Black Pepper

Rinse, peel and quarter the cabbage and set aside. Peel and slice the remaining vegetables. Cover the meat with warm water in a large pot and bring to the boil. Skim the surface to remove the briny film and add the onions, carrots, potatoes, bay leaf and pepper. Reduce heat and simmer gently for 90-minutes.

Add the cabbage and continue to cook for another 30-minutes. Serve the meat surrounded by the vegetables with a side of mashed potatoes.

CORNED BEEF III

3- to 4-pound corned beef brisket

In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.

CORNED BEEF

2 to 3 lb. brisket, flank or shoulder roast (up to 1 1/2 inch thick)
2 qt. spring or distilled water
1/2 cup canning and pickling salt
1/2 cup tenderizing salt
3 Tbsp. sugar
2 Tbsp. mixed pickling spice
2 bay leaves
8 whole black peppercorns
1 or 2 cloves garlic, minced

Roll brisket or flank and tie (roll lengthwise). Place in large glass or mixing bowl. In glass or enamel saucepan, combine remaining ingredients. Heat just to boiling. Remove from heat; cool. Pour cooled brine over meat. Cover meat with plastic wrap. Refrigerate 4 to 5 days, turning meat occasionally. At end of 4 - 5 days, drain. Rinse meat with cold water. To prepare corned meat, place in Dutch oven, Cover with cold water. Heat to boiling; drain. Cover with cold water again. Heat again to boiling. Reduce heat. Cover and simmer until tender, 3 1/2 to 4 1/2 hours.

CREAMY ORANGE CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine -- melted
1 envelope unflavored gelatin
1/4 cup cold water
2 8 oz containers cream cheese -- (soft style)
3/4 cup orange juice
7 ounces marshmallow cream

Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring-form pan. Bake at 325 degrees F. for 10 minutes. Cool. Soften gelatin in cold water; stir over low heat until dissolved. Gradually add to cream cheese, mixing with electric mixer until well blended. Blend in orange juice and marshmallow cream; chill until slightly thickened. Pour into crust; chill until firm. Yield: 1 cheesecake.

EASY PORK PARMIGIANA

1 each large egg
1 tablespoon water
2 tablespoons Parmesan cheese -- grated
1/3 cup Italian-seasoned breadcrumbs
8 ounces pork tenderloin -- sliced 1-1/4-inch-thick
2 tablespoons vegetable oil
1 cup commercial spaghetti sauce
2 ounces Mozzarella cheese -- shredded

Combine egg and water; set aside. Combine Parmesan cheese and breadcrumbs; set aside. Place each piece of pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip pork in egg mixture and dredge in crumb mixture. Cook pork slices in oil in a large skillet over medium heat just until browned, turning once. Arrange pork in a lightly greased 8-inch square baking dish; top with spaghetti sauce. Bake at 350 degrees F. for 25 minutes; top with Mozzarella cheese. Bake 5 additional minutes. Yield: 4 servings.

EASY TRAIL BARS

3/4 cup butter

1/2 cup honey

2 eggs

1 cup applesauce, unsweetened

2 teaspoons vanilla

1 teaspoon baking soda

dash salt

1/2 cup all-purpose flour

1 cup flour

2 cups rolled oats, uncooked

1 cup dried cranberries

Beat butter. Add honey, eggs, applesauce, vanilla, baking soda, salt; mix well. Add flour. Stir in oats and cranberries. Press dough into 9x13 pan. Bake 30-35 minutes at 375 degrees. Cool and cut into squares. YIELD: 8 Servings

FONDANT

2 pounds Powdered Sugar

1/2 pound Butter or Margarine

1 tablespoon White Corn Syrup

tablespoon Evaporated milk

1 teaspoon Extract -- (any flavor)

Food Coloring -- (as desired)

Mix butter, corn syrup, extract and food coloring in a large mixing bowl. Beginning with a fork work powdered sugar into the mixture, eventually using hands to mix when mixture begins to resemble a dough. Add sufficient powdered sugar to form a stiff dough that can be molded. Make balls the size of small walnuts, and place on cookie sheets.

When finished, dip nougats in melted dipping chocolate to make finished candies.

Variations: Add 3 tablespoons cocoa powder to powdered sugar for chocolate nougats, or substitute 3 tablespoons of peanut butter for an equal amount of butter for peanut butter nougats.

Suggested flavors: Almond or Cherry extract for cherry chocolates, orange extract, maple extract, vanilla extract, mint extract, coconut extract or other flavors you would like to use You may also add chopped fruit or nuts to fondant when mixing before forming the nougats.

FRIED FRUIT PIES

Filling:
3 cups dried apples, peaches, or apricots*
1 1/2 cups boiling water
1/2 cup sugar
1/4 teas. ground cinnamon
1/4 teas. ground allspice

Cook fruit in boiling water, covered, for 30 minutes, or until very tender; cool and mash slightly. Stir in sugar and spices.
Pastry:
2 cups all-purpose flour
1 teas baking soda
1/2 teas salt
1/2 cup vegetable shortening
2 to 3 tbsp. ice water

Combine flour, baking soda and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water over flour mixture by tablespoonfuls, mixing lightly with a fork until enough has been added to allow dough to form a ball. Wrap ball and chill at least 1 hour.

Divide chilled pastry in half; roll each half to 1/4 inch thickness and cut into 5 inch circles. Reroll scraps and cut into circles. Place 2 to 3 tablespoons fruit mixture on half of each pastry circle; moisten edges of pastry circles and fold over filling, making sure edges meet. Press edges together, using a fork dipped in flour. Fry in deep hot oil (375
degrees F) until golden brown. Drain on paper towels; sprinkle with sugar while hot.

*Note: Fresh fruit may be substituted for dried. Increase amount to 4 cups and simmer, covered in a small amount of water, until tender. Mash coarsely or chop finely and mix with sugar and spices.

GOLDEN POTATO SOUP

3/4 cup Celery, chopped
3/4 cup Onion, chopped
1/4 cup Butter or Margarine
2 14-oz. cans Chicken Broth
2 1/3 cups Mashed Potato Flakes
1 1/2 cups Whole Milk
1/3 cup processed American Cheese, grated or cubed
1/2 tsp. Garlic Salt
1/4 tsp. Onion Powder
1/4 tsp. Chili Powder
1/2 cup Sour Cream

Working in a 3-quart saucepan over medium heat, sauté the celery and onion in the butter for about 3 minutes.

Slowly stir in the chicken broth, a little at a time, and bring the mixture to a boil. Reduce the heat to simmer and add the potato flakes. Let the soup simmer for about 8 minutes, stirring occasionally. Add the milk, cheese, garlic salt, and onion and chili powders. Cook and stir the soup until the cheese is completely melted. Just before serving, blend the sour cream into the soup until it is heated through. Do not let the mixture come to a boil after adding the sour cream. Serve the soup warm from a tureen or in individual bowls, with a sprig of celery leaves for garnish.

GRANDMA VESTA'S FILLED COOKIES

1 cup Sugar

1 1/2 Tablespoons Vegetable Shortening

3 Eggs

1 cup Milk

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 teaspoon Vanilla

1 cup Raisins

1 cup Chocolate Chips

1 cup Nuts -- chopped

Cornstarch -- as needed

Flour -- as needed

Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla and mix well. Add enough flour to make a dough which can be rolled out. Roll out dough and cut into 3 inch circles with the lip of a drinking glass or a biscuit cutter.

Filling:

Barely cover raisins and nuts with hot water until they swell. Heat and thicken with cornstarch. Partly cool and add chocolate chips. Drop 1 teaspoon of filling onto a dough circle. Cover with second dough circle and seal edges.

Bake at 375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and frost/ decorate as desired. Store in closed container to keep soft. These cookies freeze well.

GREEK PASTA SALAD

About 6 cups of fusili (or any pasta you have on hand)

1 sweet yellow pepper, chopped

1 onion, chopped

4 cups of chopped, fresh tomatoes

2 cloves of garlic, crushed

4 tablespoons fresh lemon juice

Cook the pasta. Sauté the onion, garlic and pepper in a little olive oil for 4 minutes. Add the chopped tomatoes and sauté for a further 2 minutes. Remove from heat, add salt and pepper to taste. Combine with pasta. Squeeze lemon juice* over the whole thing, then mix it up some more. *The original recipe calls for a mixture of lemon juice and olive oil to be used, but I skip the olive oil. For the best taste, let this cool down for at least 30 minutes; you don't want to eat it cold like most pasta salads, just warm. The flavors seem to meld better when it's not served piping hot. This is VERY addictive! It sounds a bit dodgy, but put together, it's definitely one of my favorite foods, ever!

GRILLED GARLIC BASTED CHICKEN

6 whole chicken legs, thighs attached

1/2 cup butter or margarine

4 cloves garlic, minced or pressed

1/4 cup finely chopped onion

1 cup beer

1 tbs finely chopped parsley

1/2 tsp coarsely ground black pepper

Rinse chicken and pat dry. Melt butter in a small pan over medium heat; add garlic and onion and cook, stirring occasionally, until onion is soft. Add beer and bring to a boil, stirring. Remove from heat. Stir in parsley and pepper; pour into a large bowl. Turn chicken in butter mixture to coat; lift out and drain briefly (reserve butter mixture). Place chicken on medium hot grill. Cook, turning and basting frequently with butter mixture, until meat near thighbone is no longer pink when slashed in the thickest part (40 to 50 minutes). Serves 6.

HAMAN'S EARS

(ORECCHIE DI AMMAN)

3 whole eggs, or 2 whole eggs and 2 egg yolks
4 tablespoons granulated sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest or orange zest
3 tablespoons olive oil
3 tablespoons brandy
1/2 teaspoon vanilla extract
2 1/2 to 3 cups all-purpose flour
Vegetable oil for deep-frying
Confectioners' sugar for topping

Using whisk or wooden spoon, beat together eggs, granulated sugar, salt, citrus zest, olive oil, brandy and vanilla. Gradually add flour, stirring only enough for mixture to come together in a soft dough.

Turn out onto lightly floured board and knead for 5 minutes, or until smooth. Roll out into a thin sheet and, using pastry wheel, cut into strips about 1 1/2 inches wide and 4 to 6 inches long. Pinch together ends of longer strips to form rings and pinch centers of shorter strips to ends to form butterfly shapes.

Pour vegetable oil to depth of 3 inches into deep frying pan or saucepan. In batches, slip pastries into hot oil and fry until golden, about 3 minutes. Using slotted skimmer, transfer to paper towels to drain briefly. Keep warm until all cookies are fried. Arrange on platter and sift a dusting of confectioners' sugar over top while still warm. Eat at once.

HAMANTASCHEN TO MAKE WITH CHILDREN

For dough:
2/3 cup unsalted margarine or butter
1/2 cup sugar
1 egg
3 tablespoons milk or water
1/2 teaspoon vanilla
2 1/2 to 3 cups sifted all-purpose flour
Fillings:
Apricot preserves, peanut butter, chocolate chips, nuts OR chopped apples

By hand or in food processor, cream margarine or butter with sugar. Add egg and cream until smooth. Add milk or water and vanilla. Add flour until dough forms ball. Divide dough into 2 cylinders about 3 inches in diameter. Refrigerate for a few hours or overnight.

Preheat oven to 350 degrees. Using one cylinder of dough at a time (keep unused portion refrigerated until needed), cut 1/8-inch slices of dough. Roll them out slightly and place 1 teaspoon filling in center of each round. Draw edges up at 3 points to form a triangle and pinch together carefully. Place triangles on ungreased baking sheets. Bake 20 minutes, or until golden brown. Cool on rack.

HAMANTASCHEN WITH YEAST PLUS PRUNE FILLING

For dough:
1 package dry yeast
1 1/4 cups warm water (about 110 degrees)
1/2 cup sugar
8 tablespoons (1 stick) unsalted butter or margarine, melted and cooled
1/2 teaspoon salt
2 eggs, beaten
About 4 cups all-purpose flour
For filling:
1 pound pitted prunes, chopped
1/4 cup water
1 tablespoon fresh lemon juice
1/4 cup honey
2 teaspoons grated lemon zest
1/3 cup almonds, ground in food processor

Stir yeast into 1/4 cup of the water along with 3 tablespoons sugar. Let stand until foamy on surface, about 4 minutes. In large mixing bowl, combine remaining water, remaining sugar, butter or margarine, salt, eggs and yeast mixture. Stir in flour gradually until soft dough is formed. Turn dough out onto floured surface and knead about 3 minutes. If sticky, add more flour. Form dough into ball and place in greased bowl. Cover and place in warm spot, until doubled in bulk, about 1 hour.

Meanwhile, make filling. Cook prunes in water over low heat, about 10 minutes. Add lemon juice and honey and cook 5 minutes more. Mixture should be fairly thick. Add lemon zest and almonds, stirring well to combine. Let cool.

Punch down dough and let rest about 5 minutes. Roll out 1/8-inch thick on floured board. Cut circles with 4-inch cookie cutter. Place about 2 teaspoons prune filling in center of each circle. Starting at one edge, pinch two edges of dough together, stopping at center of the circle. Repeat on two more sides, forming a triangle and leaving a small opening in center. Place on greased cookie sheets, cover, and let rise about 1 hour.

Preheat oven to 375 degrees. Examine hamantaschen before putting in oven and pinch seams again if they seem to be opening. Bake until golden brown, about 20 minutes. Let cool on rack 10 minutes before removing.

HEARTY VEGETABLE STEW

10 medium Potatoes -- peeled & cubed

6 medium Carrots -- peeled & sliced

1 large Onion -- chopped

6 stalks Celery -- sliced

6 cubes Low-sodium Vegetarian Bouillon

1/4 cup Olive oil

1 can Cream of Mushroom Soup

10 cups Water

2 teaspoons Salt

1 teaspoon Black Pepper -- fresh ground

2 tablespoons Parsley -- dried or fresh

1/4 cup Cornstarch

1 cup Cold Water

In a very large pan, heat olive oil over medium heat, then add bouillon cubes, onion and celery. Simmer over medium-low heat until tender. Add potatoes, carrots & mushroom soup and stir well. Then add 10 cups water and seasonings, and stir well. Simmer over low-medium heat for about one hour or until vegetables are tender. In a shake mixer, or a large cup, mix cornstarch with cold water and slowly pour into simmering mixture, stirring constantly until stew has thickened. Serve with dinner rolls on the side.

HOLIDAY MINTS

1 Egg White

2 cups Powdered Sugar

2 Tablespoons Butter or Margarine

1/2 teaspoon Mint Flavoring

Mix powdered sugar and butter using a pastry blender or butter knives. Add egg white and flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if needed to make a soft dough. Roll into balls the size of large marbles and press with a fork to flatten and add ridges.

HONEY MUSTARD POTATOES

4 large Potatoes -- about 2 pounds
1/2 cup Dijon Mustard
1/4 cup Honey
1/2 teaspoon Thyme -- dried, crushed
Salt -- to taste
Pepper -- to taste

Peel potatoes and cut each into several small pieces. Cover potatoes with salted water in large saucepan and bring to a boil over medium-high heat. Cook potatoes 10 - 15 minutes or until just tender. Drain and set aside. Combine mustard, honey and thyme in a mixing bowl, then mix potatoes with honey-thyme mustard, tossing lightly until evenly coated. Arrange potatoes on a baking sheet prepared with nonstick cooking spray. Sprinkle potatoes with salt and pepper to taste. Bake at 375 degrees F for 20 minutes or
until potatoes begin to brown around edges.

HOT CHICKEN SALAD SANDWICH

2 c. chopped cooked chicken

1/4 c. chopped onion

1/4 c. chopped ripe olives

3 chopped hard boiled eggs

1/2 c. mayonnaise

1 can cream of chicken soup

(undiluted)

1 c. sour cream

Salt and pepper as desired

Very thin Pepperidge Farm bread

4 oz. jar mushrooms, chopped

Mix cream of chicken soup with sour cream. Set aside. Mix chicken, onion, olives, eggs, mushrooms, mayonnaise, salt and pepper. Make sandwiches and place side by side on a cookie sheet. Spread with soup, sour cream mixture. Bake 30 minutes at 350 degrees.

HOT CHICKEN SALAD

2 c. diced, cooked chicken

1 c. thinly sliced celery

1/2 tsp. salt

2 tsp. grated onion

1 c. mayonnaise

2 tbsp. lemon juice

1/2 c. shredded Cheddar cheese

1 c. crushed potato chips

Combine chicken, celery, salt, onion, mayonnaise and lemon juice. Spoon lightly into 1 quart microwave dish. Sprinkle with cheese and potato chips. Bake in microwave - 4 1/2 to 5 minutes, or until mixture is well heated. Serve with assorted crackers.

IRISH BREAKFAST OMELET

1 to 2 tablespoons olive oil
2 cups no-fat, no-cholesterol liquid egg product
4 teaspoons skim milk
Salt and pepper to taste
Mushroom Scallion Filling

Use just enough oil to cover the surface of an omelet pan or skillet set over medium heat. For each omelet, in a small bowl beat a half-cup of the egg product, 1 teaspoon milk and salt and pepper to taste. Pour into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon 1/4 of the Mushroom Scallion Filling over half of the omelet. With spatula, fold other half over filling; slide onto serving dish. Serve immediately.

Mushroom Scallion Filling:
4 slices Irish bacon
1/2 cup chopped scallions
8 ounces (about 3 cups) fresh mushrooms, sliced
Salt and pepper to taste
2 tablespoons fresh parsley, minced

Cut bacon slices into 1/2-inch dice. In nonstick skillet, cook bacon and scallions over medium heat until bacon begins to brown and scallions are tender. Increase heat to medium-high; add mushrooms. Cook, stirring frequently, until mushrooms begin to brown. Stir in salt and pepper to taste. Remove from heat. Stir in parsley. Serves 4

IRISH COFFEE SUPREME

1 1/2 oz Irish Whiskey
1 tbsp brown sugar
2 oz heavy cream
coffee
float green creme de menthe

Fill glass with hot water to pre-heat then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add 1 tablespoon brown sugar and stir until completely dissolved. Blend in Irish Whiskey. Gently top with a collar of slightly whipped heavy cream by pouring gently over a spoon. Color with creme de menthe and enjoy while piping hot.

IRISH CORNED BEEF AND CABBAGE I

5 pounds corned brisket of beef -- two 2 1/2-pound briskets
2 packages of pickling spices (included with corned beef)
3 large carrots, trimmed, peeled, cut in fourths
2 large onions, peeled and cut in fourths
1 large green cabbage, cut in wedges
Optional: About 4 tablespoons melted butter
For serving: Boiled red new potatoes
For potatoes: Butter and chopped parsley to taste
Optional: Mustard Horseradish Sauce (see notes)

(Notes: If desired, prepare Mustard Horseradish Sauce to serve on the side. Combine 4 tablespoons Dijon mustard and 4 tablespoons prepared horseradish; stir to blend. If desired, add pinch of dried dill.)

Place corned beef in large pot. Add water to cover about 1 inch above meat, and the pickling spices. Cover and bring to boil on high heat. Reduce to medium-low and simmer 3-4 hours. During first 30 minutes of simmering, remove lid 3-4 times and skim off gray, foamy scum that rises to surface with wire skimmer or large spoon. This will give clearer purer broth. During last hour of simmering, add carrots and onions, cover again. During last 15 minutes, add cabbage, cover again.

Transfer meat to cutting board; allow to rest 10 minutes before cutting into slices. Place meat and vegetables on serving platter and, if desired, brush vegetables with melted butter. Toss boiled new potatoes with butter and parsley to taste. Place on platter with corned beef or serve separately.

IRISH COUNTRY STEW

8 small Lamb Chops, Thawed
1 Salt And Pepper
1 tb Vegetable Oil
Parsley, Bay Leaves
Peppercorns, Thyme, Rosemary
1 lb Potatoes, 3 To 4 Medium
2 c Finely Shredded Cabbage