Mulligatawny Soup

3 Tablespoons Butter
1 Tablespoon Vegetable Oil
1 large Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 1/2 Tablespoons Curry powder
2 Tablespoons All-purpose flour
5 cups Chicken stock
2 Tablespoons Long grain white rice
2 Tomatoes; peeled & chopped
8 ounces Chicken; cooked & diced
1 small Apple; cooked, peeled, cored & diced
Salt to taste
Fresh celery leaves

Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.

Bailey’s Irish Cream Truffels

1/4 cup Bailey’s Irish Cream
1 Tablespoon Butter
12 oz semisweet chocolate pieces
2 egg yolks
1/4 cup Heavy Cream

Melt chocolate pieces, Bailey’s and heavy cream together over very low heat. Whisk in yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate several hours, or overnight until firm. Make small balls with a teaspoon. Roll in powdered sugar or cocoa.

Rose Hip Wine

3 pounds of rose hips
3 pounds of sugar
1 gallon boiling water

Wash the rose hips and cut them in half. Put them in large bowl and pour boiling water on them. Stir well with wooden spoon. Cover bowl and leave for two weeks. Strain off liquid into another bowl and add three pounds of sugar. Stir until dissolved. Cover bowl and leave for 5 days, stirring daily. Bottle, remembering to cork loosely at first, and store in a cool, dark place. Push in corks when wine has finished fermenting. It will be ready to drink in 6 months.