O'Conaill Recipes

• 1 pkg, 2 lb frozen Ore-Ida potatoes
• ½ cup diced onions
• 1 can Cream of Chicken soup
• 1 lb carton Sour Cream
• ½ stick margarine, melted
• 8 oz grated Sharp cheese (save a little for top of the potatoes)

• Mix all ingredients together.
• Place into a 9" x 13" baking pan
• Add extra cheese, parsley and paprika to top for garnish.
• Do not overcook

• Halve one Winter Squash length-wise and scrape out seed and stringy portion.
• Bake on a cookie sheet, cut side down, at 350° for one hour.
• Stuff baked squash with a mixture of :
  • 2 cups apples (chopped or canned)
  • 1 cup ground cranberries
  • 1 sectioned orange
  • ½ cup raisins
  • ¼ cup brown sugar
  • 2 tsp margarine
• Bake an additional 20-30 min or till tender, at 350°

Makes four servings. Fat per serving, 3 grams. Calories per serving, 295.

• 2 lb carrots, sliced and cooked firm
• 1 small green pepper, chopped
• 2 small onions, chopped

• ½ cup salad oil
• 1 can condensed tomato soup
• ¾ cup sugar
• ¾ cup vinegar
• 1 Tbsp prepared mustard
• Salt and pepper to taste

• Mix all ingredients together.
• Add to vegetables.
• Place in covered dish and marinate overnight.

• 2 cans Butter Beans
• 2 Tbsp brown sugar
• ¼ cup pancake syrup
• 1 med onion
• ¼ cup ketsup (or a little more)

• Mix all ingredients.
• Bake at 350° for 30 min.

• 32 to 40 baby carrots
• ¼ cup butter
• 2 Tbsp sugar
• 1 or 2 mints, chopped

• Steam carrots for 12 min.
• Melt butter in heavy skillet.
• Stir in sugar and mints.

• 4 Chicken breast halves, or boneless without skin
• 1½ cup whole Berry Commercial Cranberry Sauce
• 1 cup chopped apples
• ½ cup raisins or prunes
• ¼ cup walnuts
• 1 Tbsp curry powder

• Bake chicken for 30 min. at 350°
• While chicken is baking, mix together cranberry sauce, chopped apples, raisins, walnuts and curry powder.
• Evenly distribute mixture on top of chicken.
• Return to oven for another 30 min.
• Serve immediately with couscous, noodles, rice and serve with a vegetable like spinach, broccoli, green beans or brussel sprouts.

• 2 lb. lean chuck beef, cut into 1 ½" cubes
• 2 Tbsp oil
• 1 tsp sugar
• 1 Tbsp flour
• 2 tsp salt
• ¼ tsp pepper
• 1 tsp chili powder
• 1 bay leaf
• 4 cloves
• 2 Tbsp Sherry wine (optional)
• 2 tomatoes, peeled and quartered
• ½ sliced green pepper
• 2 cups meat stock or consomme
• 1 cup boiling water
• 6 small potatoes
• 6 small carrots, halved
• 6 small onions, peeled
• 2 stalks celery, sliced

• Brown meat slowly in heavy kettle.
• Sprinkle with sugar and continue browning.
• Dust lightly with flour, continue to brown.
• Add seasonings, bay leaves, cloves, tomatoes, green pepper, and consomme, boiling water and wine.
• Cover, simmer over low heat for about 1½ - 2 hours until tender.
• Add vegetables and continue to cook about 40 minutes longer or until done.

• 1 cup medium shell macaroni
• 1 lb. bulk Italian sausage
• ½ cup chopped green pepper
• 1 16 oz. can tomatoes, cut up
• 1 10 oz. can pizza sauce
• ¼ tsp salt
• 2 cups thinly sliced zucchini
• 1 cup shredded mozzarella cheese (4 oz)

• Cool macaroni according to package directions; drain, rinse, and set aside.
• In a skillet cook sausage and green pepper till sausage is browned and pepper is tender; stir occasionally to break sausage into bits and to brown evenly.
• Drain off fat.
• Stir in undrained tomatoes, pizza sauce and salt; bring to a boil.
• Stir in zucchini; cover and cook about 10 minutes or till zucchini is tender.
• Stir in cooked macaroni.
• Cook uncovered, about 5 min. more.
• Sprinkle with mozzarella cheese.
• Makes 5 or 6 servings.