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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).

ASPARAGUS AND DUBLINER IRISH CHEESE DISK 95

ASPARAGUS WITH HAZELNUT VINAIGRETTE DISK 95

BAKED ROCK OYSTERS DISK 95

BAVARIAN CHOPS DISK 95

BEEF BACON AND BEAN SOUP DISK 95

BEST QUALITY BEEF CUTS TO GRILL DISK 95

BLACK PUDDING CROQUETTE WITH GOOSEBE DISK 95

BRAISED PORK MEDALLIONS WITH APPLES. DISK 95

BREADED RANCH CHICKEN DISK 95

BUDGET SEAFOOD SUPPER DISK 95

CALYPSO PORK CHOPS DISK 95

CANDIED KUMQUAT KEY LIME PIE DISK 95

CARAWAY SODA BREAD DISK 95

CHICKEN VEGETABLE SOUP DISK 95

CHOCOLATE POTS WITH IRISH CREAM DISK 95

CITRUS INFORMATION DISK 95

CITRUS ROSEMARY MARINADE DISK 95

CITRUS SALSA DISK 95

CORNED BEEF AND PARSNIP MASH DISK 95

COWBOY BEANS DISK 95

CREAMY EGG SALAD DISK 95

FILLET OF BABY BEEF DISK 95

FOUR CHEESE MASHED POTATOES DISK 95

FRESH CITRUS DRESSING DISK 95

GRANNYS LAMB STEW DISK 95

GRILLED HONEY SOY PORK STEAKS DISK 95

GRILLED TURKEY PESTO SANDWICH DISK 95

HEARTS DESIRE MOUSSE DISK 95

HERBED MINUTE STEAKS DISK 95

HONOLULU CHICKEN DISK 95

HOPPIN JOHNS SEAFOOD BOILING SAUCE DISK 95

IRISH WHISKEY CAKE DISK 95

LEMON ICE WITH A TWIST OF LIME DISK 95

MCDONALDS SHAMROCK SHAKE DISK 95

MUSHROOM BREAD DISK 95

ORZO CARBONARA DISK 95

PASSION FRUIT ICE WITH POACHED GRAPE DISK 95

PASTA WITH TANGERINE GARLIC AND SES DISK 95

PECOS BILLS CHILI CON CARNE DISK 95

PISTACHIO SHAMROCK COOKIES DISK 95

POTATO PANCAKES DISK 95

QUICK TURKEY SAUSAGES WITH CABBAGE DISK 95

ROAST SMOKED LOIN OF PORK DISK 95

ROSEMARY ORANGE TURKEY SALAD DISK 95

SALMON POTATO GRATIN DISK 95

SEARED GALTEE BLACK PUDDING DISK 95

SIX CAN CASSEROLE DISK 95

SMOKIN IRISH MEX TURKEY CHILI DISK 95

SPICED GRAPEFRUIT DISK 95

SPICED PORK ROAST DISK 95

SUMMER SANGRIA DISK 95

SWEET AND SPICY APRICOT CHICKEN DISK 95

TAILGATERS PORK CHOPS DISK 95

TANGELO MUFFINS DISK 95

TANGY LEMON CHICKEN DISK 95

TEX MEX CHOPS DISK 95

THREE CITRUS BARBECUE MARMALADE DISK 95

TUSCAN PORK ROAST DISK 95

TWO APPLE BROWN SUGAR TART DISK 95

UKRAINIAN BORSCHT DISK 95

WARM IRISH BACON AND TOMATO SALAD DISK 95

ASPARAGUS AND DUBLINER IRISH CHEESE GRATIN

An imaginative combination of asparagus in mustard crème sauce, topped by Dubliner Irish Cheese crumble, produces a distinctive, tantalizing appetizer.

16-20 asparagus spears

1 medium onion, quartered

4 whole garlic cloves, peeled

3 ounces white wine

6 ounces heavy cream

1 teaspoon Dijon mustard

2 ounces breadcrumbs

2 ounces Dubliner Irish Cheese

1 tablespoon Kerrygold Irish Butter, softened

Salt and pepper to taste

Snap tough ends off the asparagus, wash and save. Cook the asparagus tips in boiling water for a few minutes - they should be just short of tender - then cool. Now put the ends into a pot with the onion, garlic, wine and approximately 12 ounces of the asparagus water. Bring to boil and keep at a lively simmer for about 15 minutes or until the water is reduced by half. Strain off the vegetables and return stock to the pan. Pour in the cream and add mustard, then cook the sauce at a rolling boil until reduced to a fairly thick pouring sauce. Season to taste.

Make a crumble by combining the crumbs, cheese and softened butter. Season with salt and pepper to taste.

To Serve

Arrange the asparagus on individual plates, pour sauce over asparagus and then sprinkle with a generous amount of crumble. Place each plate under the broiler until the crumble browns and the cheese begins to melt. Serve immediately.

ASPARAGUS WITH HAZELNUT VINAIGRETTE

1 1/2 pounds asparagus spears, trimmed

1 cup olive oil

1/4 cup cider vinegar

1/2 teaspoon salt

1/2 teaspoon honey

1/2 teaspoon brown mustard

1/4 teaspoon ground black pepper

3/4 cup blanched hazelnuts, toasted, finely chopped

Steam asparagus spears until tender, about 3 to 6 minutes. Remove asparagus from steamer and rinse under cold water; drain. Arrange on a serving plate. In a bowl, combine olive oil, vinegar, salt, honey, mustard and pepper; mix well. Stir in hazelnuts and drizzle mixture over the asparagus. Servings: 8

BAKED ROCK OYSTERS

WITH GALTEE IRISH BACON & CABBAGE, GUINNESS SAYABON

This inspired recipe is a Derry Clarke signature dish in which tradition and New Irish Cuisine combine splendidly. Serve as an appetizer or double the quantity for an impressive main course. Clams, such as cherry-stones, can be substituted for the oysters.

2 dozen Rock Oysters, opened and inspected

4 ounces (4 slices) Galtee/Shannon Traditional Irish Bacon

4 green leaves of York cabbage

Remove oysters from the shells and wash shells. Don't wash the oysters. Replace oysters in their shells. Shred the cabbage finely. Place in boiling, salted water for one minute, then run under cold water. Finely slice the bacon and pan fry until crisp. Place a little green cabbage in each shell, cover with an oyster and top with bacon.

Guinness Sayabon

2 egg yolks

1/2 cup of Guinness beer or stout

8 ounces Kerrygold Irish Butter

Dash of lemon juice

Salt and pepper to taste

Whisk the egg yolks, Guinness, lemon juice, salt and pepper in a double boiler until mixture holds the mark of the whisk. Remove from heat and gradually add the clarified butter in a fine stream.

To Serve:

Put the oysters on a tray in the oven for three to four minutes to warm thoroughly. Cover each shell with Guinness Sayabon and brown under the grill. Serve immediately.

BAVARIAN CHOPS

4 boneless pork loin chops, about 1/2-inch thick

2 tablespoons flour

1 teaspoon butter

1/2 cup chopped green onion

2 garlic cloves, minced

8 ounces mushrooms, sliced

1/2 teaspoon thyme

8 ounces beer, room temperature

Salt

Freshly ground black pepper

Butter noodles (optional)

Minced fresh parsley (optional)

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with buttered noodles, garnished with parsley, if desired.

BEEF BACON AND BEAN SOUP

225g (8 oz) dried white beans i.e. haricot beans soaked overnight

1 tablesp. oil

50g (2 oz) streaky bacon, diced

225g (8 oz) shin beef, diced

1-2 bay leaves

2-3 teasp. ground cumin

1 large onion, finely chopped

3 cloves garlic, chopped

2-3 sticks celery, chopped

2 carrots, chopped

400g (14 oz) tin tomatoes

2 tablesp. wine vinegar

1 litre (2 pts) water

Salt and black pepper

Garnish

6 slices bread, toasted with slices of farmhouse cheese

To Cook

Rinse the beans. Cover with water and boil for 10 minutes. Drain and rinse again. Heat the oil in a large pot and sauté the bacon, beef, bay leaves, cumin, onion, garlic, celery and carrots. Add the beans, tomatoes, vinegar, water and seasoning. Bring to the boil. Reduce the heat, cover and simmer for 11/2 hours.

Serve topped with a slice of the bread and melted cheese.

Cook's Notes

Sometimes we use a ham hock or knuckle in place of the shin beef. Cook the ham hock with the beans for about two hours. Dice the meat and discard all fat and bones. Return the meat to the pot with the vegetables. Both soups are delicious and economical.

BEST QUALITY BEEF CUTS TO GRILL

Sirloin, Striploin, Fillet. The meat must be well aged to ensure tenderness. A drizzle of olive oil, black pepper and balsamic vinegar will add extra flavour. Season well before cooking. Heat grill/pan to maximum, a cast iron ridged pan gives excellent results.

(Serves 4)

4 steaks

Mustard & Herb Dressing

1-2 cloves garlic, finely chopped

Handful of finely chopped herbs i.e. parsley, coriander, basil

1 tablesp. Balsamic or Wine Vinegar

2 tablesp. whole-grain mustard

1 red chilli, sliced

Salt and lots of black pepper

3 tablesp. olive oil

Mix the dressing ingredients well together.

To Cook :

Season the steaks. Heat the pan - cast iron ridged pan if available. Cook the steaks for 5-8 mins. on each side. Allow to rest for a few minutes before serving. Grilled or barbecued vegetables are great with the steaks. Spoon the dressing over the steaks and vegetables.

(Serves 2)

2 quality steaks, sirloin, striploin or fillet (must be well aged to ensure tenderness)

1-2 courgettes, cut into thick slices

1-2 peppers, deseeded and cut into thick slices

1 small red onion, peeled and cut into thick slices

1-2 tablesp. olive oil

Salt and lots of black pepper

1 tablesp. Balsamic or wine vinegar

STEP 1

Heat the grill/pan to maximum, a cast iron ridged pan gives excellent results. Place the steaks in a shallow dish. Place the chopped vegetables in a bowl.

STEP 2

Mix together the oil, salt, black pepper and balsamic vinegar.

STEP 3

Pour half the mixture over the steaks and the remainder over the vegetables, mix well.

STEP 4

Place on the grill pan, then add the steaks. Do this in two lots if the pan is over crowded.

STEP 5

Cook the vegetables and steaks for approx. 5-8 minutes - to your liking.

STEP 6

Serve with a few jacket boiled potatoes.

(Serves 4)

450g (1 lb) minced beef

1 onion, finely chopped and cooked

2 tablesp. parsley, chopped

Dash of soy sauce

Salt and black pepper

Spicy Red Pepper Salsa

1 red pepper, de-seeded and chopped

2 large tomatoes

1 small onion, chopped

Juice of half a lemon

1 green chilli, chopped

1-2 tablesp. olive oil

2 tablesp. parsley or basil

Salt and black pepper

To Prepare:

Mix the beef, onion, parsley, soy sauce and seasoning together. Shape into 4 burgers. Refrigerate until you are ready to cook.

To Cook:

Heat the barbecue. Cook for about 5 minutes on each side until no pink meat remains at the centre of the burger and the juices run clear. Serve with the Spicy Red Pepper Salsa.

To make the salsa:

Whiz all the salsa ingredients in a food processor. This salsa is also great with the steaks.

(Serves 4)

450g (1 lb) beef, cut into fine strips

Oil

225g (8 oz) vegetables, cut into fine strips

1 tablesp. oyster sauce

Marinade

2 tablesp. soy sauce

1 tablesp. dry sherry

2 cloves garlic, chopped

2 teasp. cornflour

To Cook:

Mix marinade ingredients together. Add the beef. Heat a wok or large pan. Add oil and stir-fry the vegetables, remove.

Stir-fry the beef in batches. Return the vegetables to the wok, add 2-3 tablesp. of water and the oyster sauce.

(Serves 6 - 8))

1 tablesp. oil

2 kg (4 lbs) joint of beef

4 small whole onions or shallots, peeled

Selection of chopped vegetables

2 heads of garlic

Bunch of fresh herbs

250 ml (1/2 pt) liquid i.e. stock, water, wine, stout

Salt and pepper

To Cook:

Preheat oven to Gas Mark 2, 150°C (300°F). Heat the oil in a heavy casserole dish and brown the meat on all sides. Add the vegetables, garlic, herbs and liquid. Season and cover. Place in the oven and cook for 21/2 - 3 hours or until tender.

To Serve:

Slice the meat and serve with the vegetables and cooking juices. Very good served with champ.

BLACK PUDDING CROQUETTE WITH GOOSEBERRY COMPOTE

Although it goes back a long way in Irish culinary history, the black pudding - and specifically the grainy, loose-textured version from Clonakilty in West Cork - has become something of a modern classic. This rather witty dish develops the pudding itself to make another "sausage", which is nicely balanced in colour and flavour by the sharpness and lively green of the seasonal sauce

225g (8 oz) Clonakilty black pudding, peeled & roughly chopped

6 spring onions, trimmed & finely chopped

2 sweet red peppers, quartered, de-seeded & cut into 1 cm (1/2") dice

150g (6 oz) potatoes, cooked & mashed

2 tablesp. Irish mustard

2 tablesp. malt vinegar

Salt & freshly ground pepper

About 225g (8 oz) flour

4 eggs

225g (8 oz) fresh white breadcrumbs

Oil for frying

Gooseberry Compote

350g (12 oz) caster sugar

500ml (1 pint) water

225g (8 oz) gooseberries, topped & tailed

To Cook

In a food processor, blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar. Season to taste and mould the mixture into cylindrical shapes about 5cm (2") long, then roll in flour, then the lightly beaten eggs and finally the breadcrumbs. Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm. Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the gooseberries and cook gently for 10 minutes, until soft. Strain off excess juice, then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish.

BRAISED PORK MEDALLIONS WITH APPLES

1 whole pork tenderloin, sliced into 8 pieces

1/2 teaspoon ground black pepper

1 teaspoon pumpkin pie spice

1 teaspoon vegetable oil

1 small onion, chopped

1 large apple, cored, coarsely chopped

1/2 cup apple cider

Season medallions on both sides with pepper and pumpkin pie spice. Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve. Add onion and apples to skillet, saute until soft. Add apple cider to skillet, heat to a simmer. Return pork medallions to pan, cover and simmer for 5 minutes. Serve with hot rice or couscous, if desired.

BREADED RANCH CHICKEN

3/4 C crushed cornflakes

3/4 C grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2 pounds)

1/2 C melted butter or margarine

In a shallow bowl, combine cereal, cheese and salad dressing mix. Dip chicken in butter, than roll in cereal mixture to coat. Place in a foil-lined baking dish and bake, uncovered, at 350 degrees for 45 min. or until juices run clear. Yield: 8 servings

BUDGET SEAFOOD SUPPER

1 cup Tomato Puree

4 Chicken Broth, packets -- dry

1/4 cup Onion -- chopped

2 cups Macaroni

8 ounces Peas, frozen -- thawed

1 1/3 cans Dry Milk

16 ounces Tuna in water, canned

1 cup Celery -- diced

Salt -- to taste

Pepper -- to taste

In a bowl, combine puree, milk, broth. Add remaining ingredients. Mix well and pour into 4 individual baking dishes. Bake at 350 degrees F for 20 minutes or until thoroughly heated.

CAJUN RIBS

2 teaspoon Salt

1/2 teaspoon Black pepper

2 tablespoon Paprika

1 teaspoon Oregano leaves

2 teaspoon Garlic powder

2 teaspoon Red pepper

1 1/2 teaspoon White pepper

1 teaspoon dried Thyme leaves

2 teaspoon Onion powder

4 pound pork back ribs

Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 and one-half hours.

CALYPSO PORK CHOPS

1/2 teaspoon Salt

1 whole minced Garlic cloves

6 4 ounce boneless Pork Loin Chops

1/2 cup Orange juice

2 tablespoon Brown sugar

2 tablespoon Lime juice

1 cup Chicken broth

1/2 teaspoon ground Ginger

2 tablespoon dark Rum

Combine all ingredients in a ziplock bag; seal bag and refrigerate for 4-24 hours. Remove chops from marinade; discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10-12 minutes, turning once to brown both sides.

CANDIED KUMQUAT KEY LIME PIE

10 kumquats, thinly sliced, seeds discarded

2/3 cup C&H Pure Cane Granulated Sugar

1/3 cup fresh orange juice

1 cup graham cracker crumbs

1/2 cup ground toasted almonds

1/4 cup LAND O LAKES(r) Butter, melted

3 tablespoons C&H Pure Cane Granulated Sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

6 egg yolks

2 cups sweetened condensed milk

1 3/4 cups fresh key lime juice

Place sliced kumquats in a heavy saucepan and cover with water. Bring to a boil over high heat and drain. Transfer to a bowl of ice water; drain. Bring 2/3 cup of sugar and orange juice to a boil in a saucepan, lower heat to a simmer and add fruit. Simmer for 30 minutes, or until liquid is evaporated and fruit is glazed. Stir occasionally to make sure fruit is not sticking to the bottom of pan. Remove kumquats and reserve on a plate lined with parchment paper.

Preheat oven to 375°F.

Combine graham crackers, almonds, melted butter, 3 tablespoons sugar, cinnamon and nutmeg in a mixing bowl and press firmly into the bottom and sides of a 9-inch pie pan.

In another mixing bowl, whisk egg yolks until thick and pale yellow, about 5 minutes. Pour in condensed milk and candied kumquats. Slowly add lime juice, whisking constantly. Pour filling into prepared crust and bake for 10 to 12 minutes. Remove from oven and cool for 1 hour. Chill in refrigerator until ready to serve. Servings: 9

CARAWAY SODA BREAD

2 cups flour

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup SUN-MAID(r) Golden Raisins

2 teaspoons caraway seed

1 1/2 cups buttermilk

Preheat oven to 350°F. Lightly grease a baking sheet; set aside.

In a large bowl combine flour, whole wheat flour, baking powder, baking soda and salt. Stir in raisins and caraway seed. Add as much buttermilk as needed to make a firm dough, but not dry.

Turn dough onto a floured surface. Knead until smooth, about 3 minutes. Shape into a round loaf. Score the top with a deep cross-hatch pattern. Place on baking sheet. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

CHICKEN VEGETABLE SOUP

2 cups cooked, chopped chicken

1 bag frozen mixed vegetables

2 regular-sized cans Swanson Chicken Broth

2 soup cans of water

1 T basil

1 medium chopped tomato

1 T black pepper

2 t. salt

In a large pot, place frozen veggies, chicken broth, basil, tomato, pepper, salt, and chicken in. Add the water. May need to add more if you would like. Simmer until hot and veggies are cooked. Add some shredded cheddar to each individual soup for a little more flavor.

CHOCOLATE POTS WITH IRISH CREAM LIQUEUR

AND IRISH OATMEAL COOKIES

This extraordinarily rich, smooth chocolate dessert is complemented by ancestral Irish oatmeal cookies.

5 ounces semi-sweet chocolate

1 cup heavy cream

1 egg

1 tablespoon Irish Cream Liqueur of choice

Break up the chocolate and place in food processor. Heat cream to almost boiling. Add to the chocolate. Blend until chocolate has melted and the mixture is smooth. Add the egg and Irish Cream Liqueur and blend again until smooth. Pour into individual dishes and chill for at least 24 hours. Serve with crunchy oatmeal cookies.

Oatmeal Cookies

8 ounces Kerrygold Irish Butter

11/2 cup fine granulated sugar

1 egg

1 teaspoon vanilla extract

13/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

11/4 cup McCann's Quickcook Irish Oatmeal

Preheat oven to 350°. Cream the butter and sugar. Add the egg and vanilla. Stir in the flour, baking soda, baking powder and oatmeal. Line a baking sheet with non-stick paper. Drop spoonfuls onto the sheet, leaving space between. Bake for seven to eight minutes until golden brown. Remove from baking sheet and cool.

CITRUS INFORMATION

Zesting Tips

Zest is the colored part of a citrus peel, and can be peeled off and "twisted" to add flavor and color. When choosing citrus for zest, do a scratch-and-sniff test on the peel. Once scratched, the fruit's floral scent should fill the air as the aromatic oils are released. This scent recedes quickly, so add zest at the end of your preparation process.

A zester is a handy little grater that shears off long fine strings of the colored rind. Use the strings as-is or mince them.

For very fine zest, use a rasp-type zester. These have no holes and look like a woodworker's rasp.

Always wash fruit, but don't cut it before zesting. Measure zest loosely in a spoon, don't pack it too tightly. To store freshly grated peel, seal in a plastic bag and refrigerate. Extra zest can be frozen for later use, up to six months.

The Art of "A Peel" back to top

A citrus peeler is a pencil-sized plastic device with a v-shaped protrusion on the side of one end. Place the v-shape at the top of the orange and pull it down over the rind to slit the rind only. You can make several of these slits spaced around the orange, then easily remove the peel.

Juicy Tips back to top

To squeeze the most from your citrus fruit, prick the skin in several places with a fork, without going all the way into the flesh. Microwave on high for about 10 to 20 seconds. Let stand two minutes before rolling the fruit between your palm and the countertop. Cut open and squeeze out the juice.

Store fresh-squeezed juice in an airtight screw-top jar for up to five days in the refrigerator. Most whole citrus fruit can be stored at room temperature for one week, or uncovered in the refrigerator for two to three weeks.

To remove wax from the skin of citrus, scrub under warm water.

Citrus fruit doesn't ripen after picking. Choose fruit that is heavy for its size to ensure ripeness.

Freeze citrus juice in ice cube trays. When solid, place cubes in a heavyweight plastic bag and seal tightly. Freeze for up to six months.

Instead of cutting a lemon for just a few drops of juice, stick the fruit with a toothpick and squeeze out what you need. To store, reinsert the toothpick, place lemon in a plastic bag and refrigerate.

Slicing the Perfect Section

Orange or grapefruit sections add color and tang to green or fruit salads. For perfectly sliced sections, follow these steps: If you need finely grated orange peel for the recipe you're working on, do that before you begin sectioning the orange.

With a sharp knife, slice off the top and bottom so the orange will stand on end.

Slice the peel off from top to bottom, making sure to slice away all the white pith and the outer membrane of the orange sections.

Each orange section should come out easily, though you may need a paring knife to separate it from the dividing membranes. Do this last part over a bowl to catch any juices you may need.

Another way to make picture-perfect fruit sections for a salad is to immerse whole citrus in a pot of boiling water and let stand four minutes. Remove and cool until easy to handle. When you peel the fruit the pith should come right off.

To make a "twist" for a garnish, you can use a special tool with a small hole in the end to peel off a very thin strand of rind. If you don't have this tool, you can also use a very sharp paring knife to carefully slice a long strand from the fruit before peeling it.

CITRUS ROSEMARY MARINADE

1/4 cup olive oil

1/4 cup lime juice

1/4 cup lemon juice

1 tablespoon grated orange peel

1 garlic clove, peeled, finely chopped

1 tablespoon fresh rosemary, chopped if necessary

1/2 teaspoon salt

1/2 teaspoon pepper

In a saucepan combine olive oil, lime juice, lemon juice, grated orange peel, finely chopped garlic clove, rosemary, salt, and pepper. Bring to a boil; reduce heat and simmer for 2 minutes. Cool. Pour over desired meat, cover, and refrigerate for up to 2 hours. Remove meat from marinade and cook as desired. To use the remaining marinade as a sauce, boil for 5 minutes. Serve on top or along side meat.

CITRUS SALSA

1 grapefruit, peeled, sectioned, pith removed

2 oranges, peeled, sectioned, pith removed

1/2 cup fresh mint leaves

3 tablespoons chopped green onions

2 tablespoons lime juice

1 teaspoon C&H Pure Cane Granulated Sugar

1/2 teaspoon liquid hot pepper sauce

Combine grapefruit, oranges, mint, green onions, lime juice, sugar and liquid hot pepper sauce in food processor. Process until just chopped; transfer to bowl, cover and chill until served.

Serve with grilled seafood or meat.

CORNED BEEF AND PARSNIP MASH

with Mustard and Cider Sauce

This is a traditional favourite and much enjoyed on St. Patrick's Day.

11/2 kg (3 lbs) silverside or brisket corned beef

1 carrot

2 celery sticks

2 leeks

1 teasp. peppercorns

250ml (1/2 pt) dry cider

Parsnip Mash

1/2 kg (1 lb) potatoes, peeled and chopped

1/2 kg (1 lb) parsnips, peeled and chopped

125ml (1/4 pt) mixture of milk and cream

Knob of butter

2 tablesp. scallions (spring onions), chopped

Salt and black pepper

Irish Mustard and Cider Sauce

50g (2 oz) butter

25g (1 oz) flour

1 tablesp. mustard

250ml (1/2 pt) mixture cooking liquid and dry cider

Dash of cream

To Cook

Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per 1/2 kg (1 lb) or until the meat is tender. Leave in the liquid until ready to serve.

While the meat is cooking, place the potatoes and parsnips in a large pot. Cover with water. Season, bring to the boil, then simmer until both parsnips and potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Keep warm.

To make the sauce

Melt the butter, stir in flour. Cook for a minute or two. Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and taste for seasoning. Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.

COWBOY BEANS

1 lb. dried pinto beans

Water

2 cloves garlic,minced

2 onions finely chopped More or less to taste)

1/3 cup finely chopped jalapeno peppers, seeds removed (WEAR GLOVES)

*NOTE - if you used canned decrease by 1/3 or it will be TOO hot!

1 Tbsp. sugar

1 tsp. ground cumin

1/4 tsp. salt

3/4 cup finely chopped smoked bacon or salt pork ( can use ham hock also, we

don't chop the salt pork)

Wash beans : put into large bowl or cooking pot. Pour water over beans to cover: let stand overnight. Drain in the morning, and discard water.

Put beans ,garlic, onions ,peppers, sugar, cumin and pepper into a large cooking pot. Pour 6 cups of water over mixture. Bring to a boil and then reduce to simmer for 45 minutes.

Add salt and bacon, continue to simmer until beans are tender. makes 8 to 10 servings

CREAMY EGG SALAD

3 ounces cream cheese -- softened

1/4 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup red and green bell pepper -- chopped fine

1/4 cup celery -- chopped

1/4 cup sweet pickle relish

2 tablespoons fresh parsley -- minced

8 eggs, hard-boiled -- chopped

In a mixing bowl, beat cream cheese, mayonnaise, salt, and pepper until smooth. Add green pepper, celery, relish, and parsley. Fold in eggs. Refrigerate until serving. Yield: about 6 servings. Great on greens, in a sandwich, or on crackers.

FILLET OF BABY BEEF

With spinach & Irish bacon stuffing served with irish whole grain mustard sauce

This succulent combination of fresh, baby beef and vegetable stuffing, balanced by a delicate mustard sauce, is a gourmand's delight - easy to prepare and full of rich contrasting tastes.

4 beef fillets

Stuffing

2 tablespoons Kerrygold Irish Butter

2 ounces (2 strips) Galtee/Shannon Traditional Irish Bacon, diced

1 medium onion, finely diced

1 small carrot, finely chopped

4 small button mushrooms, finely chopped

1 tablespoon heavy cream

1 clove of garlic, crushed

21/2 ounces fresh spinach, cooked and drained

Salt and pepper to taste

Heat the butter, add Irish Bacon and sauté for a few minutes. Add onion, carrot, mushrooms and sauté again for a few minutes. Add the cream, garlic and roughly chopped spinach. Season to taste. Allow to cool. Make a slit in the side of each steak and form a pouch. Using a teaspoon, gently fill the pouch with stuffing, taking care not to push through to the other side. Seal with a wooden toothpick. Sear the meat in a very hot pan brushed lightly with olive oil. Cook for five to eight minutes on each side. Serve immediately on hot plates and drizzle with Irish Whole Grain Mustard Sauce. Serve with red potatoes and vegetable of choice.

Irish Whole Grain Mustard Sauce

2 tablespoons Kerrygold Irish Butter

1 medium onion, chopped

1 garlic clove, chopped

2 teaspoons Lakeshore or Dalkey Irish Whole Grain Mustard

1/2 cup white wine

1 cup chicken stock

1 cup cream

Salt and pepper to taste

Melt butter in heavy saucepan. Add onion and garlic and cook until transparent. Add the mustard and wine and cook for two minutes. Add the chicken stock and reduce by half. Add the cream and reduce again by half. Season as required.

FOUR CHEESE MASHED POTATOES

2 pounds russet or idaho potatoes, (about 6 medium), peeled and cubed

1 (1.6-oz) package four cheese, or alfredo pasta sauce mix

1/2 cup milk, or as necessary for desired consistency

3 tablespoons butter or margarine

3 tablespoons finely chopped parsley

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1. Place potatoes and about 1 inch water in 3-quart saucepan. Heat to boiling over medium-high heat. Reduced heat, cover and simmer 8 to 12 minutes or until potatoes are tender. Drain well; if desired, transfer potatoes to mixing bowl.

2. With potato masher or electric mixer at low speed, coarsely mash potatoes. Add pasta sauce mix, milk and butter; mash or beat until smooth and fluffy. Stir in parsley; season to taste with salt and pepper.

Cooking Tips: Potatoes can become gummy when over-mixed using an electric mixer. Using a lower speed and keeping the beating time to a minimum will help to prevent the gumminess from forming. Servings: 6

FRESH CITRUS DRESSING

1/4 cup lemon juice

2 tablespoons orange juice

1 tablespoon honey

1 tablespoon olive oil

2 teaspoons orange peel, grated

1/8 teaspoon white pepper

Whisk all ingredients together until mixed. Refrigerate until use. Servings: 8

GRANNYS LAMB STEW

2 tablespoons vegetable oil

2 pounds boneless lamb, cut into chunks

8 1/2 cups water, divided

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 pound carrots, peeled and sliced

1 turnip, peeled and sliced

1 pound leeks, sliced (white and light green parts), divided

1 pound potato, peeled and diced

1/4 cup flour

1/2 cup chopped fresh parsley

In a heated skillet add oil and lamb, cook for about 5 minutes, turning often, until lamb is browned.

Transfer lamb to a large stockpot and add 8 cups water, salt and pepper; mix well and simmer slowly for 20 minutes. Add carrots, turnips and white part of leeks; simmer gently for 1 hour.

Add potatoes and continue to simmer for another 30 minutes.

Whisk flour with remaining 1/2 cup water and pour into soup mixture. Add green part of leeks along with parsley; simmer for 10 minutes. Remove from heat and serve hot.

GRILLED HONEY SOY PORK STEAKS

2 pork blade steaks, cut 1-inch thick

2 small cloves garlic, minced

2 tablespoons finely chopped onion

2 tablespoon lemon juice

2 tablespoon soy sauce

1 tablespoon honey

Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once.

GRILLED TURKEY PESTO SANDWICH

Kaiser rolls

Honeysuckle White Turkey Breast

Muenster cheese

Basil Pesto:

5 Tbsp. olive oil

3 garlic cloves, minced

3 cups lightly packed basil

2 Tbsp. pine nuts

1/2 cup grated parmesan cheese

2 Tbsp. grated romano cheese

Salt and black pepper to taste

Make pesto by combining all of its ingredients in a food processor or blender. Pulse to the desired consistency. Slice turkey breast and Muenster cheese. Split and toast rolls. Spread them with a light coating of pesto on each half. Layer the turkey and cheese slices on, salting and peppering to taste.

HEARTS DESIRE MOUSSE

Cups:

4 oz. semi-sweet non-dairy chocolate chips

2 tsp. margarine

4 heart shaped or round paper baking cups

Mousse:

6 oz semi sweet non-dairy baking chips

10 1/2 oz package of firm silken tofu

2 TBS maple syrup

1 TBS Grand Marnier

1 tsp vanilla extract

1/4 tsp orange zest

Cups: Melt chocolate chips in a double broiler, stir well. Pour into paper cups 1 at a time. Turn to coat insides evenly. Set aside to cool and harden.

Mousse: Melt chocolate chips in a double broiler. Meanwhile, blend remaining ingredients in a blender. Add melted chips. Blend until smooth and uniform. Cool. Carefully peel away paper from chocolate cups. Pour mousse into chocolate cups. Refrigerate at least 3 hours or overnight. Serves 4.

Note: Silken tofu can be found at any health food store. It is a softer version of regular tofu and has a custard-like consistency. Tofu (fermented soybeans) is an excellent source of vegetable protein and a good substitute for heavy creams and other thickening agents used in recipes

HERBED MINUTE STEAKS

1 cup salad oil

1/2 cup red wine

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon celery salt

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon ground black pepper

Dash nutmeg

6 minute steaks -- (or cube steaks)

1/2 cup sour cream

Paprika

Combine all ingredients except steaks, sour cream, and paprika. In glass or

enameled flat pan. Mix well. Add steaks and marinate 1 hour, turning several times.

Remove from marinade; pan fry in hot skillet or broil just until browned on each side. Top each steak with a spoonful of sour cream and sprinkle with paprika. serves 6

HONOLULU CHICKEN

1/4 cup all-purpose flour

1/2 teaspoon salt

Dash ground black pepper

4 chicken breast halves without skin

2 tablespoons vegetable oil

1 cup peach preserves

1/2 cup barbecue sauce

1/2 cup diced onion

2 tablespoons soy sauce

1 large green bell pepper -- cut into strips

16 ounces water chestnuts, canned -- sliced

Hot cooked rice

Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until browned. Remove chicken; drain off drippings, and return chicken to Dutch oven.

Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook an additional 15 minutes. Serve over hot cooked rice. Yield: 4 servings

HOPPIN JOHNS SEAFOOD BOILING SPICE

Makes about 1 cup

1/4 cup whole mustard seeds

2 T whole black peppercorns

2 T hot red pepper flakes

6 bay leaves

1 T whole celery seeds

1 T coriander seeds

1 T ground dried ginger

a few blades of mace or 1/4 tsp powdered mace

1/4 cup salt

Put all ingredients except the salt into a blender, and process until they are evenly ground. (I used a coffee grinder after making all coffee "dust" was removed.) Add the salt and pulse the blender until the salt is evenly mixed with the seasonings. Spoon the spice mix into a 1/2-pint jar, seal tightly, and store away from light, heat, or air.

NOTE: After making and using a couple of batches, you will know what you like and don't like, and can balance the blend to suit your own tastes. For example, if you prefer a milder boil, cut back on the cayenne pepper, and add a little sweet paprika for color and a more subtle flavor. I would think the same mix could be used to steam shrimp, although I haven't tried it.

IRISH WHISKEY CAKE

Cake:

1 pkg. white cake mix

8 oz. instant vanilla pudding mix

1/2 cup milk

1/2 cup oil

1 cup Irish whiskey

4 large eggs

1 cup crushed walnuts

Glaze:

1 stick of sweet butter (unsalted)

1 cup sugar

1 Tbsp. water

1 cup of Irish whiskey, divided

Preheat oven to 325 degrees F. Lightly grease and flour bundt pan. Blend cake mix and pudding mix. In another bowl, mix milk, oil and whiskey. Add liquids to dry mix. Beat in eggs, one at a time. Mix two minutes at medium speed. Stir in walnuts. Turn batter into prepared pan. Bake for 1 1/2 hrs. or till lightly browned and tests done. Prepare glaze by melting butter. Add sugar, water and 1 Tbsp. whiskey. Bring to a light boil. Simmer ten minutes. Remove from heat. Cool. Stir in remaining whiskey. When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack one hour. Turn cake out onto plate or dish. Cake needs to mellow at least 12 hours before serving. Store cake, upside down and covered in cake tin.

LEMON ICE WITH A TWIST OF LIME

3/4 cup C&H Pure Cane Granulated Sugar

6 lemons

1 lime

1 cup berries

3/4 cup water

In a small saucepan, bring the water and sugar to a boil. Lower the heat and simmer for 10 minutes, stirring to dissolve sugar. Remove from heat and let cool.

Slice lemons and lime into halves lengthwise. Working over a bowl, cut away the lemon and lime membrane using a small paring knife. Using hands, squeeze juices into bowl. Freeze 8 of the empty lemon shells for use as bowls.

Meanwhile stir strained lemon and lime juice into the sugar-water mixture. Pour mixture into a shallow container. Freeze until mixture is soft and crusty about 2 hours.

Run a fork through the ice breaking up the crystals. Freeze again.

When ice is still soft, scoop mixture into lemon half, smoothing with a knife so it is level. Place lemons in a shallow container, cover with plastic wrap and freeze until hard.

Serve with fresh berries. servings: 8

MCDONALD'S SHAMROCK SHAKE

You'll find it very easy to recreate the flavors of McDonald's perennial St. Patrick's Day shake using only four ingredients. The two that make this holiday shake unique are the mint extract and green food coloring. Make sure your extract says "mint" and not "peppermint." And if you don't want shakes that are green like the real ones, you can certainly leave out the food coloring. Like the original, this clone of Mickey D's creamy green concoction will only be around for a short time (this week only). Blarney!

From Top Secret Recipes:

2 cups vanilla ice cream

1 1/4 cups low fat milk

1/4 teaspoon mint extract (not peppermint)

8 drops green food coloring

1. Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.

2. Pour into two 12-ounce cups and serve each with a straw. Serves 2 (http://www.topsecretrecipes.com)

MUSHROOM BREAD

1 loaf French bread

1/3 cup mayonnaise

1 cup shredded mozzarella cheese

2 tablespoons parmesan cheese

2 tablespoons green onion-chopped

2 oz. mushroom pieces

Mix together all except bread. Spread on French bread and bake at 375 degrees for 10-12 minutes. Cut into pieces.

ORZO CARBONARA

12 ozs. bacon, cut into 1/2 inch pieces

1/4 cup butter

1 - 1 pound box orzo

5 cups canned low salt chicken broth (or homemade)

1/2 cup cream (or a little more)

1 cup Parmesan cheese (or more if you like)

1 - 2 teaspoons chopped fresh thyme

Cook the bacon in a large, heavy saucepan over medium heat until crisp, about 8 minutes. Using a slotted spoon, remove the bacon to a paper towel. Pour off all but 2 tablespoons drippings from pan. Add the butter to the drippings and heat until butter begins to brown, about 2 minutes; stir in the orzo. Add 4 1/2 cups broth; simmer uncovered until orzo is just tender, but still firm to the bite and broth is absorbed, stirring often, about 8 minutes. Add cream; bring to a simmer. Remove from the heat. Mix in the cheese and thyme, then add the bacon. Season with salt and pepper. Thin with the remaining 1/2 cup broth, if desired.

PASSION FRUIT ICE WITH POACHED GRAPEFRUIT

1 pink grapefruit

1 (17.5-oz.) bottle pineapple-orange fruit juice, preferably thick

2 tablespoons C&H Pure Cane Granulated Sugar

1 tablespoon grenadine

2 tablespoons chopped fresh mint, optional

With a sharp knife, cut peel from grapefruit. Cut into segments between membranes, reserving juice and segments.

In a 2-cup microwaveable bowl or measure, combine juice, sugar and reserved grapefruit juice. Microwave on HIGH 3 to 4 minutes or until liquid is steaming but not boiling. Add grapefruit sections; let stand 5 minutes.

Remove grapefruit sections from juice; cover and refrigerate.

Add grenadine to juice and pour into ice cube trays. Freeze 4 to 5 hours until solid.

Unmold cubes; place in food processor or blender container. Cover and process to a slushy consistency. Spoon into chilled dessert dishes and top with reserved grapefruit sections and mint. Serve immediately. Servings: 6

PASTA WITH TANGERINE GARLIC AND SESAME SEEDS

2 tablespoons oil

4 garlic cloves, finely minced

1 tablespoon ginger, very finely minced

2 teaspoons lemon zest, finely minced

2 teaspoons tangerine zest, finely minced

1/2 cup cilantro sprigs, chopped

1/4 cup chives, minced

1/4 cup fresh tangerine or orange juice

2 tablespoons unseasoned rice vinegar

2 tablespoons soy sauce

2 tablespoons light brown sugar

1 tablespoon dark sesame oil

2 teaspoons Asian chili sauce

2 tablespoons white sesame seeds

4 quarts water

8 ounces dried linguini pasta

In a small container, combine the oil, garlic, ginger, and lemon and tangerine zest. Set aside.

To make the sauce, combine chives, cilantro, juice, rice vinegar, soy sauce, light brown sugar, dark sesame oil and Asian chili sauce; set aside.

Place the sesame seeds in an ungreased sauté pan and toast until golden; set aside in a small bowl or plate. (These three steps may be done up to 8 hours before you begin the final cooking steps.)

Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package, shorting the time by about a minute. Remove from the heat and drain.

Return the empty pasta pot to the stove over medium-high heat. Add the oil-garlic mixture and sauté until the garlic begins to sizzle but has not browned. Add the sauce and bring to a rapid boil. Add the pasta and toasted sesame seeds. Stir and toss until evenly combined and well-heated. Taste and adjust the seasonings.

Transfer the pasta to a heated platter or 4 heated dinner plates. Serve at once.

Servings: 4

PECOS BILLS CHILI CON CARNE

2 tablespoons bacon drippings or vegetable oil

1 clove garlic, minced

1 small onion, chopped

1 small green pepper, chopped

1 16-ounce can tomatoes, including liquid

1 16-ounce can chili beans, including liquid

1 15-1/4 ounce can red kidney beans, including liquid

2 teaspoons salt

1 teaspoon sugar

2 tablespoons vinegar

1/4 teaspoon ground black pepper

3 tablespoons chili powder

dash Tabasco sauce or cayenne pepper

1 pound lean ground beef

1/2 cup onion, chopped

1/2 cup cheddar cheese, grated

Heat 1 tablespoon of the bacon drippings in a large frying pan and sauté garlic until golden brown. Add chopped onion and green pepper. Cover pan and cook over low heat until onion is translucent. Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan or Dutch oven, then add chili beans and kidney beans, including the liquid. Add salt, vinegar, pepper, chili powder, Tabasco sauce to beans and tomatoes and bring to simmer. Add sauteed garlic, onion and green pepper. Reheat frying pan and saute beef in remaining bacon drippings, stirring with a fork to crumble, until cooked. Drain off fat and add beef to bean mixture in saucepan. Simmer, uncovered,

for about 45 minutes, stirring occasionally. Serve in bowls topped with chopped onion and cheddar cheese. Accompany chili with saltine crackers or hot buttered tortillas.

PISTACHIO SHAMROCK COOKIES

1 cup butter or margarine

1 cup sugar

1 egg

2 cups flour

1 teaspoon grated lime peel

1 cup finely chopped pistachios

1 recipe lime icing, (recipe follows)

2 tablespoons butter or margarine

1 cup powdered sugar

1 tablespoon milk

1/4 teaspoon grated lime peel

Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough 1 hour. Roll out dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter*.

Preheat oven to 375°F.

Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned; cool. Pipe lime icing to outline cookies.

Lime Icing

Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until smooth. Makes about 1/2 cup.

*NOTE: If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut with 2 to 21/2-inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.

POTATO PANCAKES

WITH KERRYGOLD GARLIC BUTTER

This tasty rendition of a perennial classic raises the modest potato to new heights.

4 peeled potatoes

2 1/2 tablespoons all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons fresh thyme leaves

Pinch of freshly cracked black pepper

Blend above ingredients to fine crumb stage in food processor. Do not over mix.

Wet Ingredients:

3 tablespoons milk

3 tablespoons light cream

2 eggs

Add wet ingredients to fine crumb mixture in food processor and blend until smooth. Add extra milk to obtain dropping consistency, if necessary. To cook the pancakes, heat a medium non-stick frying pan with clarified butter or brush with oil. Drop spoonfuls of mixture in pan and cook for a few minutes. Turn when bubbles appear on surface. Finish in a hot oven for a few minutes.

Kerrygold Garlic Butter

4 ounces Kerrygold Butter, softened

4 large garlic cloves

Fresh parsley Fresh thyme

Place softened, not melted, butter in blender. Add peeled cloves of garlic, one tablespoon flat leaf parsley and one teaspoon fresh thyme leaves. Blend until smooth.

To Serve

Serve pancakes with dots of Kerrygold Garlic Butter on top. Garnish with flat leaf parsley sprig. Allow four to six small pancakes per person. For a leisurely weekend brunch, serve two small pancakes per person with a Galtee Traditional Irish Breakfast.

QUICK TURKEY SAUSAGES WITH CABBAGE MEDLEY

1 pkg. (about 5) Honeysuckle White Bratwurst

1 large onion

1 large carrot

1 small or 1/2 large green cabbage

Salt and freshly ground pepper to taste

Chop the carrot, onion and cabbage into large chunks. Steam until

al dente. Fry the sausages in a large cast iron skillet over medium heat. When they are cooked through and nicely browned, add the carrots and onions to the sausage skillet and cook 3 minutes. Then add cabbage and cook until done, approximately 5 more minutes. Salt and freshly ground pepper to taste.

ROAST SMOKED LOIN OF PORK

WITH HERB MASH, BUTTERED CABBAGE AND WHISKEY JUS

11/2 kg (3 lbs) smoked loin of pork (Kassler)

250ml (1/2 pt) cider

Sprig of thyme

1kg (2 lbs) creamy mashed potatoes, kept warm

2 tablesp. chives and parsley

4-6 tablesp. very finely chopped cabbage, cooked in a small amount of water, salt and butter

8-12 roast shallots

Butter

To Cook

Set oven Gas Mark 6, 200°C (400°F). Roast the kassler for approx. 1/2-1 hour. Halfway through cooking add in the cider and thyme. When the meat is cooked, wrap and keep warm. Boil up the juices in the pan. Set aside. Mix the creamy potatoes with the chives and parsley.

To Serve

Pipe or spoon the potatoes onto the plate. Carve the meat and lay on the bed of potato. Spoon the cabbage onto the plate plus the roast shallots. Finally boil up the juices again with a knob of butter. Taste for seasoning and spoon around the meat.

ROSEMARY ORANGE TURKEY SALAD

3 large leaves Romaine lettuce, chopped

3 oz. Oven Prepared Turkey Breast, diced

1 roma tomato, diced

1 tsp. salt

1/2 tsp. black pepper

1 1/2 Tbsp. red wine vinegar

6 Tbsp. olive oil

1 small can mandarin oranges with liquid, chopped

1 Tbsp. fresh rosemary or 1 tsp. dried

2 green onions, chopped

1 clove garlic, minced

Combine all ingredients except lettuce, turkey, tomatoes, and oil in a large bowl. Slowly whisk in oil until an emulsion has formed. Toss lettuce, tomatoes, and turkey together and drizzle with dressing.

SALMON POTATO GRATIN

2 pounds potatoes, peeled, thinly sliced

4 tablespoons LAND O LAKES(r) Butter, divided

1 medium onion, peeled and grated

4 clove garlic, crushed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound cooked salmon, flaked

2 cups shredded Gruyère cheese

1/4 cup grated Parmesan cheese

Place potato slices in a bowl of ice water.

Melt 3 tablespoons butter in a medium skillet over medium heat. Add onion, garlic, salt, and pepper. Sauté until onion is transparent; remove from heat and set aside.

Preheat oven to 375°F. Grease a 2-quart baking dish.

Drain potatoes and layer in baking dish alternately with onion mixture, salmon, Gruyère cheese and Parmesan cheese, ending with potato slices. Dot with remaining 1 tablespoon butter.

Cover dish with aluminum foil and bake for 30 minutes. Remove foil and continue to bake until the potatoes are tender, approximately 15 minutes. Set aside for 10 minutes to allow cheese to set.

SEARED GALTEE BLACK PUDDING

& IRISH BACON MASH WITH APPLE COMPOTE AND PORT JUS TOPPED WITH CASHEL BLUE IRISH CHEESE AND CIDER SORBET

Cashel Blue Irish Cheese & Cider Sorbet

1/2 pint of lemon sorbet

1 cup of apple cider

4 ounces Cashel Blue Irish Cheese, crumbled

Allow the sorbet to soften. Mix in the cider and blue cheese. Re-freeze.

Apple Compote

Juice of 1 orange

Juice of 1 lemon

1/2 cup firmly packed brown sugar

4 green apples, skinned, cored and finely diced

Put the orange and lemon juice and brown sugar in medium-sized pot. Boil to reduce to a syrup. Add apples and cook for one minute. Remove from heat and place apples on a flat tray to cool.

Galtee Irish Bacon Mash

4 large potatoes, peeled

4 ounces (4 slices) Galtee/Shannon Traditional Irish Bacon, diced

2 ounces Kerrygold Irish Butter

1/2 cup light cream

Salt and freshly ground pepper to taste

Cook the potatoes in salted water until tender. Cool and then mash. Fry the bacon until crisp. Melt the butter. Add the bacon, hot melted butter and cream to the mashed potatoes. Add seasoning.

Port Jus

1/2 cup chicken stock

3 tablespoons port wine

Heat the stock. Boil rapidly to reduce to sauce consistency. Just before serving, add the port.

Black Pudding

1 tablespoon Sunflower oil

8 slices Galtee Irish Black Pudding

Heat the oil in a frying pan and fry the black pudding for two minutes on each side.

To Serve:

Spoon mashed potatoes onto center of plate and place two slices of black pudding on top. Drizzle with Port Jus. Place the apple compote around the black pudding and top pudding with sorbet.

SIX CAN CASSEROLE

1 can chicken rice soup

1 can mushroom soup

1 can chowmein noodles

1 small can Evaporated milk

1 can tuna, chicken or turkey

1 can French styled green beans

Mix all together and put into a greased casserole dish. Sprinkle with buttered crumbs.

Bake at 350 degrees for 45 minutes to 1 hour.

SMOKIN IRISH MEX TURKEY CHILI

1 lb. Honeysuckle White turkey, chopped

2 Tbsp. cooking oil

2 red potatoes, diced

1 red bell pepper, chopped

1 red onion, chopped (about 1 cup)

3 cloves garlic, minced

2 (15-ounce) cans black beans, drained

1 cup fresh tomatoes, chopped

1 (28-ounce) can crushed tomatoes in puree

1 fresh green chili, with skin removed, seeded and chopped (WEAR GLOVES)

or 1 (4-ounce) can diced green chilies

1 jalapeno pepper, seeded and minced

2 Tbsp. chili powder

1 tsp. cayenne pepper

1 tsp. ground cumin

1/2 tsp. oregano

1 bay leaf

2 tsp. honey or brown sugar

Garnish: shredded cheese and chopped onion

Heat 1 Tbps. oil in 4-quart pan over medium-high heat. Add chopped Honeysuckle White Turkey and saute about 5 minutes until light brown. Drain and set aside. Heat remaining 1 Tbsp. oil in 4-quart pan and saute potatoes for 4 minutes. Stir frequently to prevent sticking. Add red bell pepper, onions, and garlic. Saute 2 minutes, stirring frequently to prevent sticking. Stir in turkey, beans, fresh tomatoes, canned tomatoes in puree, fresh or canned green chili, jalapeno pepper, chili powder, cumin, oregano, cayenne pepper, bay leaf, and honey or brown sugar. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Top with shredded cheese and chopped onion, if desired. (Note: To remove the skin from the fresh green chili, place under broiler until the skin bubbles. Turn over and broil the other side. Cool in a damp towel. Then carefully peel off the skin.)

SPICED GRAPEFRUIT

Cinnamon and cloves add a middle eastern twist to preserved grapefruit. Serve these elegant fruit sections alone or with pound cake, ice cream, waffles or a complementary sorbet.

5 grapefruit

2 cups C&H Pure Cane Granulated Sugar

1 cup vinegar

1 teaspoon whole cloves

2 cinnamon sticks

Peel and section grapefruit over a bowl, reserving 1/2 cup juice. Pack grapefruit into a large jar with lid; set aside.

Combine reserved grapefruit juice with sugar, vinegar, cloves and cinnamon sticks in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes; strain.

Pour into jar with grapefruit, covering fruit completely. Seal jar; let cool. Refrigerate overnight.

NOTE: For a more attractive presentation, remove the pith and skin from each grapefruit section. Servings: 10

SPICED PORK ROAST

WITH APPLE & THYME CREAM SAUCE

Belly of pork, also known as "lap" of pork, makes a tender, flavoursome roasting joint; cooked simply on the bone it has the advantage of a large area of skin to make crackling.

1 pork belly, about 11/2 kg (3 lb)

Stuffing

1 medium onion, finely chopped

3 cloves garlic, crushed

75g (3 oz) butter

A bunch of mixed fresh herbs, finely chopped

225g (8 oz) fine breadcrumbs

1 egg, beaten

Salt & freshly ground pepper

Spicy Paste

2 tablesp. melted butter

2 tablesp. chutney

1 tablesp. lemon juice

2 cloves garlic, crushed

2 tablesp. Guinness flavoured mustard

Sauce

2 large cooking apples, peeled, cored & chopped

1 medium onion, peeled & chopped

2 garlic cloves

2 sprigs thyme

125ml (1/4 pint) medium/sweet white wine

125ml (1/4 pint) chicken stock

250ml (1/2 pint) cream

First prepare the stuffing:

Cook the onion and garlic in butter until soft, then add the herbs and breadcrumbs. Cool a little before mixing in the egg and seasoning well with salt and freshly ground pepper.

Preheat the oven: Gas Mark 2,150°C (300°F).

To prepare the meat:

Trim off any excess fat and prick the centre of the meat with a kitchen fork, then combine all the Spicy Paste ingredients together and brush the meat with this mixture. Spread the stuffing over the meat, then roll it up and tie firmly with cotton string.

To Cook:

Brown the meat with a little oil in a hot roasting tin and cook in the preheated oven, seam side up - preferably on a rack over the tin - for three hours. Halfway through cooking, remove the joint from the oven and brush liberally with the Spicy Paste; return to the oven seam side down and continue cooking.

To make the sauce:

Bring everything to the boil and simmer for 15 minutes, then discard the thyme, liquidise the mixture, strain and season to taste. If it seems too thick, adjust the texture with extra stock. Serve the sliced meat on heated plates with its sauce.

To accompany:

Mashed potato, pickled carrots and a seasonal salad.

SUMMER SANGRIA

3 cups grapefruit juice, chilled

1 1/2 cups white grape juice, chilled

1 orange, peeled and thinly sliced (see note)

1 cup strawberries, hulled and sliced

1 1/2 cups club soda, chilled

Combine grapefruit juice, white grape juice, orange slices and strawberries. Add club soda when ready to serve.

NOTE: To Slice an Orange for a recipe: With a sharp chef's knife, slice off the top and bottom so the orange will stand on end. Proceed to slice the peel off from top to bottom, trying to slice away all the white pith. Then turn the orange on its side and slice thinly.

SWEET AND SPICY APRICOT CHICKEN

1 (1-oz.) envelope onion soup mix

1 12-oz. jar Smucker's(r) Apricot Preserves

1 cup Russian salad dressing

4 pounds boneless chicken breasts

Heat oven to 350°F.

In a saucepan combine soup mix, preserves and dressing; cook until melted and blended.

Remove skin from chicken and dip into sauce until coated. Put chicken in a baking pan and pour remainder of sauce over chicken. Bake for about 11/2 hours or until cooked through. Discard remaining sauce. Servings: 8

TAILGATER'S PORK CHOPS

8 one-inch thick pork rib chops

4 cups orange juice

1 cup soy sauce

2 tablespoons chopped garlic

1/2 cup Dijon mustard

1/2 cup honey

1 teaspoon cayenne pepper

In a mixing bowl, combine orange juice, soy sauce, garlic, mustard, honey and cayenne pepper. Mix together with a whisk. Pour over pork chops and marinate in the refrigerator for 12-24 hours. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill for 8-10 minutes, turning once.

TANGELO MUFFINS

1 tangelo

1 cup SUN-MAID(r) Raisins

2 medium carrots, peeled, chopped

2 eggs

1 cup milk

1/4 cup oil

4 cups biscuit baking mix

1 1/2 cups C&H Pure Cane Granulated Sugar

1/4 cup wheat germ

1/3 cup flour

1/2 cup C&H Pure Cane Granulated Sugar

1 1/2 teaspoons cinnamon, ground

1/4 cup LAND O LAKES(r) Butter

1/2 cup nuts, chopped

Chop unpeeled tangelo; discard the core and seeds. Place in a blender and process for 30 seconds. Add raisins, chopped carrots, eggs, milk, and oil. Process until well mixed, but not smooth.

In a bowl, combine biscuit baking mix, 1-1/2 cup sugar, and wheat germ; stir in the tangerine mixture and mix until just moistened. Fill greased muffin tins two-thirds full.

Combine 1/2 cup sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly. Add chopped nuts; mix well. Sprinkle over the muffins. Bake at 400°F. oven for 15 minutes, or until light brown. Cool on wire racks. Serves 12

TANGY LEMON CHICKEN

4 medium chicken breast halves without skin -- boneless

1/2 cup Italian salad dressing -- creamy style

1 tablespoon grated lemon peel

1/4 cup lemon juice

Dash ground black pepper

Place the chicken in a self-sealing plastic bag set in a bowl. For the marinade, in a small bowl, stir together the salad dressing, lemon peel, lemon juice, and pepper. Pour over chicken. Seal bag. Marinate in refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally.

Drain chicken, reserving marinade. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning and brushing with marinade half way through grilling. Discard any of the remaining marinade. If desired, serve grilled chicken on tossed salad greens. serves 4

TEX MEX CHOPS

4 boneless pork loin chops, 3/8-inch thick

1 teaspoon vegetable oil

1 1/2 cups bottled salsa, chunky -style

1 4-oz can diced green chilies

1/2 teaspoon ground cumin

1/4 cup grated Cheddar cheese

Heat oil in nonstick pan over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops. Add salsa, chilies and cumin to skillet; mix well. Lower heat, cover and barely simmer for 6 minutes. Uncover, top each chop with one tablespoon cheese. Cover and simmer an additional 1-2 minutes, until cheese melts. Serve immediately.

THREE CITRUS BARBECUE MARMALADE

2 grapefruits

2 oranges

2 lemons

6 quarts water

5 pounds C&H Pure Cane Granulated Sugar

5 serrano chiles, seeded and diced

1 teaspoon ground mustard seed

1 teaspoon ground cardamom seed

1 teaspoon ground allspice

1 teaspoon kosher salt

2 cups grapefruit juice

Wash grapefruits, oranges and lemons to remove any wax from the peels. Cut into very thin slices; remove any seeds. Combine in a large mixing bowl with water; cover and refrigerate for 24 hours.

The next day, transfer fruit and water to a large pot and bring to a boil. Boil gently, uncovered, for 1 hour or until tender. Set aside to cool. Cover and refrigerate another 24 hours.

Add sugar to pot. Put the pan on the stove top, uncovered, and start to warm slowly, stirring occasionally, until the sugar dissolves, about 20 minutes.

Add chiles, mustard seed, cardamom seed, allspice and salt. Stir in grapefruit juice. Boil rapidly over high heat for 45 minutes. Remove from heat and let stand for 5 minutes.

If you plan to preserve the glaze, stir to distribute the fruit throughout the syrup, pour into hot sterilized jars, and seal at once. Yields: 6 quarts

TUSCAN PORK ROAST

8 cloves garlic -- peeled

1 tablespoon dried rosemary

1 tablespoon olive oil

1/2 teaspoon salt

4 pounds pork loin roast, boneless

In a blender or food processor, combine garlic, rosemary, olive oil, and salt; blend until mixture turns to paste. Rub over the roast; cover and let stand 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325 degrees F. for 2 to 2 1/2 hours or until the internal temperature reaches 160 - 170 degrees F. Let stand 15 minutes before slicing. Yield: 12 servings.

TWO APPLE BROWN SUGAR TART

1 (15-oz.) package refrigerated pie crusts

1 teaspoon flour

1/2 cup chopped nuts

1/4 cup flour

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons margarine or butter

1/4 teaspoon brandy extract

1 large Granny Smith apple, cored and thinly sliced

1 large winesap apple, cored and thinly sliced

2 teaspoons margarine or butter, melted

2 teaspoons lemon juice

2 tablespoons apple jelly

Heat oven to 425°F. Prepare pie according to package directions for filled one-crust pie using 10-inch tart pan with removable bottom. (Refrigerate remaining crust for later use).

Place prepared crust in bottom and up sides of pan. Trim edges. Do not prick crust. Partially bake crust for 10 minutes. If crust puffs up, gently press back to bottom and sides of pan with back of wooden spoon.

In a small bowl combine nuts, 1/4 cup flour, sugars and margarine with fork. Stir in brandy extract. Sprinkle sugar mixture evenly over bottom of pie crust-lined pan. Arrange apple slices over nut mixture alternating red and green apple slices. Bake for 20 minutes.

Combine melted margarine, lemon juice and apple jelly; brush over tart just before serving. 8 servings.

UKRAINIAN BORSCHT

Courtesy of James Francis Thornburg

2 lbs beets (no leaves)

3 medium onions

1 Tbsp salad oil

6 envelopes veggie broth with seasoning (Borden's MBT or veggie bouillon in water)

4 large carrots

2 lbs potatoes, diced (red potatoes are best)

1/2 cup lemon juice (about 5 lemons)

3 Tbsp sugar

1 tsp salt

1/2 cabbage, shredded

1 clove garlic, minced

Peel and slice or dice beets. Dice onions, and cook them in hot oil for about ten minutes, stirring constantly. Add beets, broth, and 2 1/2 quarts water. Heat to boiling. Reduce heat to low, cover, and simmer 30 minutes.

Peel and shred carrots; stir into beet mixture. Simmer 15 minutes longer, until beets and carrots are tender. Cook the potatoes and add to the pot (or pour the soup over them at the time of serving).

Add lemon juice, sugar, and salt, and heat through. Pour the soup over the potatoes in

serving bowls (if the potatoes aren't in the soup yet). Top with sour cream and sprinkle with dill weed and/or parsley.

WARM IRISH BACON AND TOMATO SALAD

With Cashel Blue Irish Farmhouse Cheese Dressing

Fresh, simple and to the point, this Irish bacon and tomato salad is a popular favorite.

8 slices or one 8-ounce pack of Galtee/Shannon Traditional Irish Bacon, chopped

4 ounces mixed salad leaves

4 tomatoes or 8 baby plum tomatoes, chopped

Salt and pepper to taste

Dressing

3 -4 tablespoons walnut oil

1 tablespoon red wine vinegar

1 tablespoon whole grain mustard

2 ounces Cashel Blue Irish Cheese, crumbled

Start with the dressing. Blend the oil, vinegar, mustard and cheese in a blender. Season as required. Cook the bacon in a pan until crisp. In a large bowl, mix the leaves and tomatoes together. Add the warm bacon and any juices in the pan. Stir in the dressing and serve immediately.