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Irish Stew
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6 lamb chops
4 medium potatoes
4 medium carrots
4 medium onions
3/4 pint chicken stock
11 tablespoon oil
salt and pepper
2 tablespoons chopped fresh herbs
thyme . parsley. Chives.
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Heat oil in frying pan and brown chopped onions
and carrots. Put aside in casserole. Brown chops
in pan and place on top of vegetables. Cut peeled
potatoes in half and place on top of meat.Season each
layer with salt and pepper. Pour in stock and sprinkle with herbs.
Cover and cook for approx 1 1/2 hours at 350 F of 180 C
Serves 4

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chocolate crescent rolls

Submitted by beachygirl

1 tube (8oz.) refridgerated crescent rolls
4 tablespoons semisweet chocolate chips
2 teaspoons granulated sugar
1/4 cup confectioner's sugar
1-2 teaspoons brewed coffee, milk or water
1/2 teaspoon vanilla extract

preheat oven to 350?.

unroll crescent roll dough onto work surface. Pinch together the diagonal cuts to make 4 rectangular pieces of dough.

Spoon 1 tablespoon chocolate chips on a short end of each rectangle. Roll up firmly and carefully to enclose the chocolate chips. Pinch seam to seal.

Sprinkle tops of roll with granulated sugar.
Place rolls, seam sides down, on ungreased large baking sheet.
Bake rolls until golden and puffy 14-15 minutes. Cool slightly on a wire rack.

For glaze, stir confectioner's sugar, coffee, and vanilla in a small bowl until smooth. Drizzle glaze over warm rolls.

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Submitted by songbird

Orange Cornish Hens

8 Cornish Hens
24 oz. orange juice
3 Tbsp. sugar
1/2 cup dry sherry
2 naval oranges, chopped
1 Tbsp. orange zest
1/4 cup butter
Salt and pepper to taste
2 Tbsp. cornstarch
2 Tbsp. water

Cook hens at 350 degrees for approximately 35 - 45 minutes depending on size. At same time, combine orange juice, sugar, sherry, oranges, orange zest, butter and salt and pepper in a small sauce pan. Simmer over low heat for 15 minutes. Combine cornstarch and water together, mix well and add to orange juice mixture. Simmer until thickened.
Pour orange sauce over cooked hens and serve. In case you don't know, orange zest is the very outside skin of the orange peel. You can scrape it off with a very sharp knife or use a tool called a zester that especially made for getting the zest without too much of the rest of the peel. Orange zest has a very strong orange flavor.

The Skinny: If you cannot tolerate alcohol then substitute apple cider for the sherry. It does not have the same flavor but will add some flavor and liquid to the sauce.

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