This recipe comes from my mother, who has used it for many years. I added the soaking of the fruit in hot water.

Fruit-based Christmas cake is considered a treat in Ireland, not a thing of horror, as so many Americans regard it.

Makes one round cake in a 10"x"3"-tall cake pan or two cakes in 8"x3" pans".

Note: For the raisins, you can substitute stoned muscat raisins or valentias if you wish. Be careful to only take the stone and leave the flesh. I usually cut them in …continue.

Some recipes from the back of a bag of Trader Joe's Southern Greens Blend (Mustard Greens, Turnip Greens, Spinach, and Collard Greens).

Simple Greens -- Serves 4

Saute garlic and onion in olive oil in a pot large enough to hold greens. Add vegetable broth and tomato juice. Bring to a boil.

Add greens and seasonings. Cover and cook over low heat for 35 minutes or until tender. Sprinkle with parmesan cheese and serve.

Mediter­ranean Greens -- Serves 3-4

I found this recipe for dressing on the back of a bag of cole slaw.

Mix sugar, ground celery seed, and milk into mayonnaise. Add cider vinegar and whisk until smooth. Add to cole slaw.

One of my favorite shows is back on the TiVo. Barbecue University is Steven Raichlen's show about all kinds of grilling and barbecue techniques and recipes.

I love this recipe for Afghan Game Hens, although I always substitute chicken(s) for the game hens. This recipe convinced me to buy a rotisserie. It's been a huge hit whenever I've served it up. It's not the easiest meal to prepare, so I don't do it often. Note: I cook the marinaded onions in a pan and serve them with the chicken. Yum!

Beer Can Chicken, on the other hand, is very easy. It also works well in the oven. Last year, I …continue.

I made this recipe for Thanks­giv­ing. It was a big hit.

Mustard-Mushroom Soup recipe from CDKitchen.com:

In­gre­di­ents

• 1/2 cup butter
• 2 pounds mushrooms, thinly sliced
• 4 cups chicken stock (preferably homemade)
• 1/2 cup dry Sherry
• 1 tablespoon Dijon mustard
• Salt and freshly ground pepper
• 1 cup whipping cream

Directions

Melt butter in heavy large saucepan over medium-high heat and cook until lightly browned. Add mushrooms and cook until liquid evaporates, stirring frequently, about 10 minutes. Add stock, Sherry and mustard and simmer briskly 10 minutes. Season with salt and pepper. Add cream and warm through. Serve im­me­di­ate­ly.