1 package (10 ounces) frozen lima beans3 cans (about 19 ounces each) baked beans (6 cups)3 cans (about 15 ounces each) kidney beans, drained (5 cups)1 pound Italian link sausages or pork link sausages½ pound smoked ham, cut into ½-inch cubes½ cup chopped onion1 can (8 ounces) tomato sauce½ cup catsup½ brown sugar (packed)1 tablespoon ..read more

IRISH MEATBALLS 1 pound ground beef½ cup instant mashed potatoes¼ cup Irish whiskey1 medium onion, finely chopped1 teaspoon thyme1 teaspoon oregano½ cup milk1 egg1 teaspoon dry mustard1 teaspoon salt½ teaspoon pepper¼ cup finely chopped parsley1 package (3-oz size) chive-flavored cream cheese Mix all ingredients except cream cheese together; refrigerate, covered, 1 hour; preheat oven to ..read more

Ingredients:4 large, firm tomatoessalt, pepper2 large shallots, minced4 sprigs parsley, minced3½ Tablespoons butter7 or 8 medium-size fresh sardines Instructions: If fresh sardines are not available, fresh herring may be substituted ..read more

Cooking time: 15 mins.Preparation time: 20 mins.Main cooking utensil: roasting panOven temperature: 350°FOven position: above center For 8-12 servings you need:4 12 oz. cans luncheon meat Sauce:½ cup light brown sugar1 tablespoon flour1 teaspoon dry mustard1 teaspoon grated lemon peel2 tablespoons lemon juice2 tablespoons malt vinegar½ cup seedless raisins¼ teaspoon Tabasco Sauce Filling:1 2-oz. can ..read more

Cooking time: 30 mins.Preparation time: 20 mins.Main cooking utensils: 3 saucepans For 4 people you need:1 cup ricewatersalt¼ cup flour2 tablespoons butter1¼ cups chicken stock⅔ cup milk2 egg yolks3 tablespoons creamcooked breasts of 2 young chickens or 1 large chicken divided into 4 piecessqueeze lemon juice1 – 1½ cups mushrooms2-4 tablespoons butter Garnish:1 hard-cooked egg ..read more

Preparation time: 20 mins. This makes a nice change from the regular shrimp cocktail version, and is a great first course for an elegant dinner. For 4 servings you will need:1 lb. cooked shrimp; shelled and deveined. Sauce:½ cup sour cream4 Tbsp. mayonnaise½ Tbsp. lemon juice2 Tbsp. chili sauceDash sugar and paprikaSalt and black pepper ..read more

½ cup evaporated skimmed milk 1 envelope unflavored gelatin ¼ cup cold water ¼ cup boiling water 2 tablespoons lemon juice 1 tablespoon dehydrated onion flakes 1 tablespoon Worcestershire sauce 1 tablespoon vinegar ¼ teaspoon salt 3 tablespoons mayonnaise 12 ounces drained, canned salmon, flaked 1 cup diced celery Lettuce leaves Pimento Parsley sprigs Lemons Pour milk into small mixing bowl. Chill in freezer until ice crystals for at edges. Meanwhile, sprinkle gelatin over cold water to soften. Add boiling water; stir until gelatin dissolves. Add lemon juice, onion flakes, Worcestershire, vin ..read more

Cooking time: 2 hours Preparation time: 25 mins. Main cooking utensils: saucepans, 9- by 5- in loaf pan Oven temperature: 350-375°F Oven position: center For 8 people you need: 3-4 lb. fresh pork picnic shoulder bouquet garni seasoning 1 cup sausage meat 4 slices bread 2 eggs 3 tablespoons chopped parsley ¼ teaspoon garlic salt ¼ teaspoon celery salt ¼ teaspoon pepper Coating for pan: little shortening ½ cup crushed cornflakes 1 teaspoon powdered sage Put the pork into a saucepan, just cover with cold water, add the bouquet garni and seasoning. Simmer gently for an hour, then remove meat fro ..read more

1 egg 1 cup milk ¼ cup vegetable oil 1 cup all-purpose flour 1 cup whole wheat flour 1 cup shredded Cheddar cheese (about 4 ounces) 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt Creamed Eggs (below) Heat oven to 400°. Grease 6-cup ring mold. Beat egg; stir in milk and oil. Stir in flours, cheese, sugar, baking powder and salt just until flour is moistened. (Batter will be lumpy.) Spoon into mold. Bake until golden brown, 20 to 25 minutes; unmold. Prepare Creamed Eggs; serve in center of hot muffing ring. 6 servings. CREAMED EGGS 1 package (10 ounces) frozen green peas 1 can ..read more

Ingredients: 2 slices ham 2 cloves garlic 10 shallots 1 Tablespoon lard ½ cup crumbled stale bread 1 cup dry white wine 1 cup chicken bouillon 1 bay leaf 1 sprig, or ½ teaspoon dried thyme salt, pepper 4 dozen canned snails (without shells) Instructions: Chop the ham, garlic, and shallots, and sauté in melted lard in a frying pan. Do not brown. Add the crumbled bread to the frying pan. Pour in the wine and bouillon. Add the bay leaf, thyme, salt and pepper. Place the snails in the sauce, cover, and simmer for one hour. Stir occasionally. Serve hot. Although live snails are used in France, t ..read more