Country Irish Breakfast
4 cups cubed cooked potatoes
1/2 cup chopped green pepper
2 tablespoons chopped onion
1/3 cup butter or margarine
black pepper to taste
1 cup shredded cheddar cheese
and stir potatoes, green pepper and onion in butter in skillet
on medium heat until lightly browned. Season to taste with salt
and black pepper. Beat eggs over potato mixture. Cover; cook
until eggs are set. Sprinkle with cheese. Cover. Cook until
cheese is melted. Serves 2.
1 cup water
3 slices lemon
3 tablespoons red wine vinegar
2 tablespoons Olive oil
2 tablespoons finely chopped red pepper
tablespoons finely chopped onion
2 tablespoons finely chopped parsley
1 1/2 teaspoons TABASCO brand Green Pepper Sauce
1 large garlic clove, minced
1/4 teaspoon salt
well. Discard any that are not tightly closed. Put water and
lemon slices in large saucepan; add mussels and bring to boil.
Simmer over low heat 3 to 5 minutes or until mussels open.
Remove pan and reserve liquid. Discard any mussels that are not
open. Cool mussels and liquid. Meanwhile, stir together vinegar,
Olive oil, red pepper, onion, parsley, TABASCO brand Green
Pepper Sauce, garlic and salt in medium bowl. Remove mussels
from shells (reserve half of shells). Add 1/3 cup cooled liquid
and mussels to vegetable mixture. Stir to mix. Cover.
Refrigerate at least 2 hours, stirring occasionally. Makes 4
Note: To serve, place mussels in shells and spoon small
amount of marinade on top.
|Irish Creme Brulee
Irish Creme liquid coffee creamer
1 cup heavy whipping cream
1/3 cup granulated sugar plus1 pinch of salt
large egg yolks
1 teaspoon Vanilla extract
5 tablespoons light brown sugar
|Preheat oven to
350°F. Place creamer, cream, granulated sugar and salt in medium
saucepan. Cook over medium heat, stirring occasionally, for 4 to
5 minutes or until sugar is dissolved. Beat egg yolks in medium
bowl; gradually whisk cream mixture into egg yolks. Stir in
Vanilla extract. Pour mixture into five 6-ounce custard cups.
Place cups in 13-by-9-inch baking pan. Fill pan with hot water
to 1-inch depth. Loosely cover with foil. Bake for 70 minutes or
until gently set in center. Remove to wire rack to cool slightly.
Refrigerate for several hours or overnight. Preheat broiler.
Sprinkle each creme brulee evenly with brown sugar. Broil for 2
minutes or until sugar is melted and caramelized. Refrigerate
for 30 minutes or until topping hardens. Makes 5 servings.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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