Cloverleaf Rolls
½ cup warm water (110-115°)
2 packages active dry yeast
1½ cups lukewarm milk
½ cup sugar
2 teaspoons salt
2 eggs
½ cup soft shortening
3½ to 3-3/4 cups sifted flour for mixing
3½ to 3-3/4 cups sifted flour for adding
In a mixing bowl, add the yeast to warm water, stirring to dissolve. Stir in milk, sugar, salt, eggs, shortening and flour, mixing with a spoon until smooth. Add additional flour until the dough handles easily. Mix with hands. Turn onto lightly floured board; knead until smooth and elastic (about five minutes); round up into greased bowl, greased side up. Cover with a damp cloth. Let rise in warm place 85° until double (about 1½ hours). Punch down; let rise again until almost double about 30 minutes. Punch down and form bits of dough into balls about 1 inch in diameter. Using a muffin pan, place three balls in each greased cup. Brush with melted butter for flavor; allow to rise a short time (15 to 20 minutes). Bake at 400° for 12 to 15 minutes. Makes 18 to 24 rolls.

Spinach balls
2 cups chopped spinach, cooked and drained
2 tablespoons grated cheese
2 tablespoons melted butter
1½ cups breadcrumbs
2 eggs
½ cup water
1/3 teaspoon pepper
½ teaspoon salt
1/4 cup margarine
Breadcrumbs
Combine spinach, cheese, butter, breadcrumbs and one beaten egg. Roll into balls. To other egg, add water and seasoning and beat. Dip spinach balls into additional breadcrumbs, then into egg mixture, and again into bread crumbs. Brown balls on both sides in melted margarine. Serves four.

Apple Sauce Irish Soda Bread
3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking soda
1 teaspoon salt
1 cup low-fat buttermilk
½ cup natural applesauce
2 tablespoons margarine, melted
½ cup raisins
2 tablespoon skim milk
Preheat oven to 375°. Spray 8-inch round baking pan with nonstick cooking spray. Combine flour, sugar, baking soda and salt in a large bowl. In a small bowl, combine buttermilk, apple sauce and margarine. Add applesauce mixture to flour mixture; stir until mixture forms a ball. Turn dough out onto well floured surface; knead raisins into dough. Pat dough into 7 inch round. Place dough into prepared pan. Cut cross and top of dough, ½ inch deep, with tip of sharp knife. Brush top of dough with milk. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto wire rack; turn right side up. Cool completely. 16 servings.

Shepherds Pie
1½ pounds ground beef
2 cups French's French fried onions, divided
1 can condensed tomato soup
2 teaspoons Italian seasoning
1 package (10 ounces) frozen mixed vegetables, thawed
3 cups hot mashed potatoes
Preheat oven to 375°. Cook meat in large oven proof skillet until browned. Drain. Stir in 1 cup French fried onions, soup, ½ cup water, seasoning, and 1/4 teaspoon each salt and pepper. Spoon vegetables over beef mixture. Top with mashed potatoes. Bake 20 minutes or until hot. Sprinkle with remaining 1 cup onions. Bake 2 minutes or until golden.

Irish Coffee Pie
2½ cups cold milk
2 tablespoons Irish whiskey
1 package (six serving size) vanilla flavor instant pudding and pie filling
2 teaspoons instant coffee
1 baked 9-inch pie shell, cooled
1 container frozen whipped topping, thawed
Pour milk and whiskey into a deep narrow bottom hole. Add pie filling mix and instant coffee. Beat slowly with rotary beater or low-speed electric mixer for one minute. Pour at once into pie shell. Chill 3 hours. Garnish with prepared whipped topping, if desired.

Potato Pancake Appetizers
3 medium russet potatoes, peeled and grated
1 egg
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 cup grated carrot (one large)
1½ cups grated zucchini (2 small)
½ cup low-fat sour cream or plain yogurt
2 tablespoons finely chopped fresh basil
1 tablespoon chopped chives or 1½ teaspoons chili powder
Preheat oven to 425°. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture. Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini. Mix well. Oil two nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly. Bake 8 to 15 minutes, until bottoms are browned.  Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs. Serve with warm pancakes.

Boston Brown Bread
1 egg
1 teaspoon salt
2 tablespoons sugar
1 tablespoon shortening
1 cup sour milk
1 teaspoon baking soda
2 tablespoons dark molasses
2 tablespoons white flour
1 cup raisins
1-1/2 to 2 cups graham flour
Mix ingredients in order given.  Care must be given that not too much graham flour is used or bread will crumble when sliced.  Add only until the dough is a little thicker than cake batter.  Bake in a greased loaf pan in a 350° oven for 50 to 60 minutes.  Turn on wire rack to cool before slicing.  Makes one loaf.

Ham and Potato Pancakes
3/4 pound Yukon Gold potatoes, peeled, grated, and squeezed dry (about 2 cups)
1/4 cup finely chopped green onions, green parts only
2 eggs, beaten
1 cup finely chopped cooked ham four to 5 ounces
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil
Chili sauce or mild fruit chutney (optional)
Combine grated potatoes, green onions and eggs in large bowl; mix well. Add ham, flour, salt, and pepper; mix well. Heat two tablespoons oil in large heavy bottomed skillet. Drop batter by heaping tablespoons and press with back of spoon to flatten. Cook over medium-high heat 2 to 3 minutes per side. Remove to paper towels to drain. Add remaining tablespoon oil, if necessary, to cook remaining batter. Serve pancakes with chili sauce or chutney, if desired.

Chocolate Mint Eclair
23 whole chocolate graham crackers
3 cups cold low-fat or skim milk
2 packages (4-serving size) white chocolate or vanilla flavored instant pudding and pie filling mix
½ teaspoon mint or peppermint extract
3-4 drops green food coloring (optional)
1 container (8 ounces) frozen whipped topping, thawed
Cocoa frosting (recipe follows)
Grease a 13 x 9-inch baking dish with nonstick cooking spray. Line bottom of pan with 3 cracker halves and 6 whole crackers; set aside. Whisk milk and pudding mixes for two minutes in large bowl until thickened. Whisk in extract and food coloring, if desired. Fold in whipped topping. Spread half of mixture over graham crackers. Top with three graham cracker halves and 6 whole crackers. Spread remaining pudding mixture over crackers. Repeat graham cracker layer. Cover and refrigerate 2 hours. Prepare cocoa frosting as directed and spread over graham crackers. Refrigerate until ready to serve.

Cocoa Frosting
1 tablespoon butter
2 tablespoons unsweetened cocoa powder
2 tablespoons plus 1 teaspoon low-fat or fat-free milk
1 cup powdered sugar
1 teaspoon vanilla
Melt butter in small saucepan. Stir in cocoa and milk until blended. Remove from heat; stir in powdered sugar and vanilla.

Tuna and Potato Chip Casserole
2 cups tuna, flaked
2 tablespoons butter
1 cup sliced fresh mushrooms
½ green pepper, diced
1 teaspoon minced onion
½ cup sliced stuffed olives
1 (3 ounce) bag potato chips
Melt butter in skillet. Sauté mushrooms, pepper and onion over low heat for 5 minutes.  Lightly combine all ingredients into a greased casserole. Top with crushed potato chips. Bake at 375° oven for 30 minutes. Serves four.

White sauce
2 tablespoons butter
2 tablespoons flour
2 cups milkMelt butter; stir in flour. Slowly add milk, blending until smooth. Cook slowly until thickened, stirring constantly.