Preheat oven to 350 degrees.

Season lamb with salt and pepper.  In large frying pan, sauté lamb on medium high heat until browned.  Drain off fat.  Add onion and cook until onion is translucent.  Stir in Worcestershire sauce and ketchup.  Remove from heat.

Put meat and onion mixture in a casserole dish.  Add peas and Carrots and stir.  Spread Mashed potatoes on top until no beef is visible.

Bake for 15- 20 minutes or until potatoes begin to brown.

Preheat oven to 300 degrees. 

In a saucepan over medium heat, combine the dill, wine, fish stock, carrot, celery, and onion. Bring to a boil, then reduce heat and simmer for 20 minutes.  Strain out solids.

Place thick aluminum foil in roasting pan and place salmon on the foil.  Pour the poaching liquid over the salmon and wrap it loosely. Seal by crimping the edges together all around. Cook for 25 to 30 minutes.

Remove from the oven and let salmon sit in liquid for an additional 20 minutes. Transfer fish to a serving plate and carefully remove the skin.

Garnish with lemon slices and fresh dill.

(Serves 8)

Boil cabbage and potatoes separately, approximately 15 minutes.  Drain the cabbage and chop.  Drain the potatoes and mash. 

In a large saucepan, cook scallions in milk on medium heat.  Add potatoes and butter and combine until fluffy.  Stir in cabbage, and season to taste

(serves 4)

Preheat oven to 325 degrees.

Mix cracker crumbs, brown sugar and butter and press into the bottom of a 9-inch spring-form cake pan.  Bake until puffy, approximately 8 minutes.  Remove from oven and set aside to cool. 

Beat cream cheese until smooth, approximately 2 minutes.  Gradually beat in sugar, and add eggs one at a time, mixing well after each addition.  Blend in liqueur and vanilla. 

Sprinkle ¾ of the bag of chocolate chips over crust in the pan.  Gently pour the cheese mixture into the pan.  Sprinkle remaining chocolate chips on top of cake. 

Bake for 1 hour.  Turn off oven and leave the door slightly ajar for 30 minutes. Then remove cake and let cool.  Refrigerate for 6 hours before removing spring-form.  

Preheat oven to 300 degrees.

On the stove, heat oil in 6-quart oven-proof pot on high heat.  Add the bay leaves and beef.   Brown the meat on all sides. Add the onion, and cook until onions are translucent. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.

Place the pot in oven for 2 hours, stirring occasionally. Remove bay leaves before serving.

Serves 6

Preheat oven to 375 degrees.

In a large mixing bowl, combine flour, salt, baking powder, baking soda, sugar, raisins, and caraway seed. Cut in butter and mix until crumbly.

In a separate bowl, beat egg and add to buttermilk. Add buttermilk mixture to flour mixture until thoroughly combined.

Knead dough on a floured board for 2-3 minutes.

Divide dough in half and shape into 2 round loaves. Place each round in an 8-inch pie pan and press down until dough fills pie pan. Cut a cross in the top of each loaf approximately a half inch deep.

Bake for 35-40 minutes.

Preheat oven to 350 degrees.

Combine flour, baking powder, cocoa, salt and baking soda.

Cream butter and both sugars until fluffy. Add eggs and beat at high speed 3 minutes.

Combine coffee and whiskey.

Blend a third of the flour mixture into the creamed butter.  Add half of the coffee mixture into the creamed butter. Beat well to incorporate.  Repeat flour and coffee steps until everything is incorporated, beating well after each addition.

Pour batter into a greased and floured bundt pan. Bake 35 to 45 minutes. Cool, and remove from pan.

Poke holes in the cooled cake and drizzle about ¼ cup whiskey over the entire cake. Wrap the cake with foil, and set overnight. Drizzle with another ¼ cup of whiskey.  Allow cake to set wrapped in the foil for another 24 hours before serving, and drizzle once more with ¼ c. whiskey before serving.

Beat the Heavy Cream until thickened, but not whipped.

In the bottom of a stemmed glass, stir sugar and whiskey until sugar dissolves.  Add coffee, and float cream on top.  (Do not stir or combine.)