Lamb Stew

4 lbs cut up lamb with bone
4 large onions
4 turnips
1small bag carrots
4 lbs small potatoes
1 cup barley
2 tbs each salt and pepper

Mix all ingredients except potatoes, roughly chopped, in a kettle and slow simmer for about 45 minutes. The remaining meat should be easily removable from the bone. Discard the bone and bring to gentle boil for 30-45 minutes. Add potatoes and boil until potatoes are done, stirring regularly. Serves 8.

Bailey's Chocolate Chip Cheesecake

Crust
Non stick vegetable oil spray
2 cups crushed Mc Vities digestives (these are available at Wegman’s. May use graham cracker crumbs.)
1/4 cup sugar
6 tablespoons unsalted butter melted
Coffee Cream
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee
chocolate curls

Filling
2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

For Crust
Pre heat oven to 325 degrees. Coat 9-inch diameter spring form pan with nonstick vegetable oil spray. Combine digestives and sugar in pan, stir in the butter. Press the mixture into the bottom and 1 inch up sides of pan. Bake until light brown about 5 minutes. Keep the oven at 325 degrees.

For Filling
Using an electric mixer, beat cream cheese until smooth. Gradually mix in sugar, beat in eggs 1 at a time. Add Baileys and vanilla . Sprinkle half of chocolate chips over crust. Spoon in filling, sprinkle with remaining chocolate chips. Bake until puffed, springy in the center and golden brown. About 1 hour 20 minutes. Cool completely.

For Cream
Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cheesecake with chocolate curls.

You may want to keep in the refrigerator.

Hot Bloody Mary Soup

2 ripe tomatoes, halved
2 red chilies, halved and seeded
2 tsp. confectionary sugar
2 tbsp. olive oil
1 pint vegetable stock
1 tbsp. tomato puree

Pre-heat oven to 400F. Place the tomatoes cut-side up in a large roasting tin with chilies and sprinkle over the sugar and some salt and pepper. Drizzle over the oil and roast for 30 minutes until softened and nicely browned. Puree the roasted tomatoes in a blender with a little stock until smooth. For a really smooth soup, pass the puree through a sieve into a large pan, otherwise, transfer straight to the pan. Stir in the remaining stock and the tomato puree and heat gently through, without boiling. Stir in the horseradish, sherry and vodka and check the seasoning. Place a celery stalk in each of the four bowls and ladle over the soup. Grind over black pepper, float a slice of lemon on each and serve.