• ½ cup shortening
• ½ cup butter or margarine
• 2 cups sugar
• 3 eggs, beaten
• ½ tsp salt
• 5 cups flour
• ¼ cup milk
• 1 tsp vanilla

Instructions:
Preheat your oven to 350ºF.

Mix shortening and sugar until creamy using an electric mixer. Add the eggs and combine well. Stir in milk, vanilla and salt. Then carefully mix in the flour. Work the dough with your hands for a minute.

Flour a rolling pin and roll out the dough to about 1/8 inch thick. Use more flour if needed if dough sticks to your rolling pin.

With a shamrock cookie cutter, cut out the cookies and place them on a greased baking sheet. Bake in the oven for about 10 minutes or until the cookies turn golden brown.

Ice with green icing and serve at your St Patrick’s Day Party.

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• ½ gallon lime sherbet, softened in fridge before using
• 2 liters Sprite or 7-up

Instructions:
With a hand mixer, blend softened sherbet and soda in a big punch bowl. Serve immediately or chill in the fridge until party time.

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Ingredients:

• 1 tart apple, grated
• 1 cup onion, minced
• 2 cups cooked brown rice (or white)
• 2 cups bread crumbs
• 1 green pepper, seeded and finely chopped
• 1 tbsp fresh ginger, minced
• 6 tbsp rolled oats
• 2 Tbsp vegetable oil
• ½ tsp salt
• Black pepper

Instructions:
Before placing the grated apple into a large bowl, squeeze some of the juice out. Add onions, bread crumbs, ginger, rice, 3 tbsp rolled oats, green pepper, salt and pepper. Combine well and shape mixture into patties. Sprinkle with the remaining oats.

Heat 2 tbsp oil in a skillet and cook the burgers until golden brown, approximately 3 minutes per side.

Serve immediately in a burger bun.

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Ingredients:

• 4 cups cooked, cubed chicken breast meat
• 1 cup onion, chopped
• 2/3 cup mushrooms, sliced
• 1 ½ cups carrots, chopped
• 6 cups chicken stock
• 1 tsp dried sage
• 1 tsp dried basil
• 1 tsp garlic salt
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 3 cups cooked red potatoes, diced
• 1/2 cup celery, chopped
• 1/8 cup all-purpose flour
• Handful of fresh parsley, chopped

Instructions:
In a frying pan, sauté chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sautéed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour und heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

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• 1 can (19oz) white kidney beans, drained and rinsed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ½ tsp dried oregano, crumbled
• 1 clove garlic, pressed
• ½ tsp salt
• ¼ tsp pepper
• Handful of freshly chopped parsley

Instructions:
Place all ingredients in a blender or food processor and blend until smooth. Transfer to a nice serving dish, sprinkle with parsley and serve with cut up raw vegetable sticks and pita bread.

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Ingredients:

• 2 tbsp unsalted butter
• 1 cup celery leaves, chopped
• 1 small onion, chopped
• ½ cup fresh parsley, chopped with tough stems removed
• 1 cup of peeled and diced potato
• 3 cups vegetable or chicken stock
• ½ cup dill sprigs, tough stems removed

Instructions:
Place the butter in a microwave-safe large dish and microwave uncovered for about 2 minutes on full power. Add the celery leaves, onion and potato and combine well. Microwave for a further three minutes.

Add 2 cups of stock, stir well and cover. Microwave for about 6 minutes on full power.

Pour the soup into a food processor or blender, add the herbs (dill and parsley) and purée briefly. Transfer back into the microwave-safe dish, stir in the remaining stock, cover and microwave for a further 3 minutes. Stir well and serve immediately.

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