The Recipes
Ma Shea's Little Boy Blue's
Stuff'd Irish Potatoes
(not Irish at all, but hot as hell!)
2 table spoons minced parsley (fresh, my friend!)
1/2 tea spoon salt
2 garlic cloves, minced
8 ounces creme fraiche or plain yogurt
6 8-oz baking potatoes
2 table spoons lemon juice
1 tea spoon cumin
2 tea spoon olive oil (extra virgine - hehe!)
1/4 teaspoon red pepper
4 cups diced peeled eggplant
1 cup diced red onion
1 cup diced red bell pepper
"It's the Smith's, dear - they argue over Little Boy Blue's garlic servings again!"
Preheat the oven to 350�

Combine first ingredients in a small bowl, stir well. Cover and chill in fridge.

Wrap potatoes in aluminium foil, and bake at 350� for 1 hour or until potatoes are tender.

Combine lemon juice, cumin, oil and red pepper in a large bowl. Add eggplant, red onion and bell pepper, toss well to coat. Place eggplant micture on a jelly roll pan. Bake at 350� for 40 minutees, stir after 20 minutes.

Unwrap potatoes, split each one open (yeah! gore! splatter!). Spoon 2tbsp yogurt/creme fraiche mixture into each potatoe, fluff pulp with a fork. Spoon about 2/3 cup eggplant mixture into center of each potatoe and top each one with 1 table spoon yogurt/creme fraiche mixture.
Cheesy Enchiladas � la Ireland
(Irish Enchiladas?!!? Now pleeeeeze ...!)
Enchiladas:
1/2 cup vegetable oil
12 6inch corn tortillas
3 cups grated mild cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1/2 cup finely chopped onion
1 table spoon chopped fres cilantro
1/2 cup sour cream
Sauce:
1/2 10 oz package frozed chopped spinach
1 table spoon butter
1 table spoon flour
1 cup whipping cream
1 cup milk
6 table spoons chpped fresh cilantro
3 green onions, minced
1/2 4 oz can diced green chillies, drained
1 3/4 tea spoon cumin, bround
1 1/2 tea spoon dried crushed red pepper
"Preheat oven to 375� ..."
Sauce: cook spinach according to package instructions and drain well. Set aside, melt buter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes, do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chillies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper.

Enchiladas: Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl, set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 tea spoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each.

Preheat oven to 375�. Stir sour cream into sauce, pour over Enchiladas. Sprinkle with reserved 1 1/2 cups cheese.
Green and beautiful! Veggy rice, the Irish way
3 cups uncooked rice (wild rice mix)
1 envelope vegetable soup mix
2 table spoons dried minced celery
2 table spoons dried minced pepper
1 table spoon parsley
1 tea spoon salt

Mix 1 cup of any of the rice mixes with 2 cups of liquid, either water, juice, broth or a combination. A table spoon of butter/margarine is a nice addition. Place the rice, liquid and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover and simmer the rice fro 10-15 minutes or until all the liquid is absorbed. Mix and enjoy!
"Are you SURE Weyoun that cr�me brul�e is made like THIS?"
DESSERTS
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