Bouquet garni: 2 fresh parsley sprigs, 1 thyme sprig and 1 bay leaf tied together in a cheesecloth bag

3/4 t. salt
freshly ground black pepper to taste
1 egg yolk
7 T. half-and-half
2 3/4 C. grated cheddar cheese
2 C. thinly sliced scallions (green onions)
12 slices day-old baguette, toasted

In a medium saucepan, melt 2 tablespoons butter on medium heat and saute the onions until soft, about 5 minutes. Add wine and cook at a low boil until wine has almost evaporated, about 8 to 10 minutes.
In a large saucepan over medium-low heat, melt the remaining 2 tablespoons butter. Add flour and cook, stirring constantly, 2 minutes. Let cool slightly, then whisk in the stock or broth and cook 5 minutes. Stir in the onions and bouquet garni. Simmer gently 30 minutes. Season with salt and pepper. (At this point, the soup may be pureed in a blender or food processor to make a smooth, thicker soup. Remove bouquet garni first.)

To serve, preheat oven to 400°F. Place 4 to 6 individual ovenproof bowls on a baking sheet. In a small bowl, whisk the egg yolk and half-and-half together; stir 2 tablespoons of this into each bowl. Divide half the cheese and half the scallions among the bowls. Ladle in the hot soup and float 2 slices toasted baguette on each serving. Top with the remaining scallions and cheese. Bake for about 5 minutes, or until bubbling and crusty on top. Serve at once.

From "The Irish Heritage Cookbook" by Margaret M. Johnson.

Shamrock Pudding

2 1/4 cups milk
3 T cornstarch
1/3 cup sugar
1/4 tsp. salt
1/4 tsp. vanilla
Green food coloring to desired color

Scald two cups milk over double boiler. Mix cornstarch, sugar and salt together. Add 1/4 cup cold milk to dry ingredients. Stir until smooth. Add to hot milk and cook 15 minutes until mixture thickens, stirring often. Cool slightly and add vanilla. Chill. Top with cream if desired.

LIME RIBBON DELIGHT

1 package white cake mix
1 package (3 oz.) lime-flavored gelatin
1 cup hot water
½ cup fruit juice or water
½ cup drained crushed pineapple
¼ cup chopped nuts
Few drops lemon juice
1 cup whipping cream
¼ cup confectioner's sugar

Bake cake in two round layer pans as directed on the package. Cool. Dissolve gelatin in hot water. Add fruit juice and chill until almost firm. Add pineapple, nuts and lemon juice. Place two strips of aluminum foil across the bottom of each layer pan, letting strips extend over edge. Replace cake layers, placing one layer back in pan upside down and the other right side up. (This will make a better looking cake when gelatin layers are put together.) Spoon the fruit gelatin over the two layers. Chill until firm. Whip cream with confectioner's sugar. Lift cake layers out of pans, using extended edges of foil. Stack layers gelatin side up. Frost sides with whipped cream.
Refrigerate until serving time. Decorate with miniature white clay pipes or shamrocks for St. Patrick's Day.