FROZEN MIDNIGHT LADY (serves 12) Two 3 oz pkg ladyfingers 1 qt vanilla ice cream 1 qt chocolate ice cream 1 qt coffee ice cream 22 oz fudge ice cream topping 12 oz brickle bits Whipped cream Line sides & bottom of 10" springform pan with split ladyfingers, standing rounded, uncut edges around inside of pan. Drop slightly softened vanilla ice cream by scoopfuls into bottom of pan; smooth ice cream using back of a spoon to form an even layer. Cover ice cream with 1/3 of fudge topping. Sprinkle 1/3 of brickle bits over fudge topping. continue layering next 2 ice cream flavors & toppings as described above. Freeze for at least 24 hours. Garnish with whipped cream before serving.~~Uptown Down South

Here we go - you'll notice that it's very similiar to daisy's. 1 boiling fowl (with giblets) 1 bay leaf 1 lb leeks, slit, cleaned and cut into 1 inch pieces 4 pints stock or water (10 cups) 2 tablespoons barley or long grain rice salt and pepper Put bird, giblets, stock, bay leaf, leeks and plenty of seasoning into a large pan. Bring to the boil and skim. Reduce heat, cover pan and simmer for 2-3 hours until bird is tender. Remove bird, giblets and bayleaf and skim any surface fat. Add barley or rice and simmer for another 30 minutes. If you are *odd* LOL and want to add prunes, add 4oz of dried prunes which have soaked overnight when you add the barley or rice. Note that this is a British recipe and uses British measures. Another Scottish recipe you might like for the depths of winter - Stovies cold, diced or sliced, leftover roast beef or lamb peeled and sliced potatoes (thick and thin slices) leftover cold roast potatoes and gravy if you have any sliced onion stock butter salt and pepper Melt a reasonable amount of butter over a medium heat and add the sliced raw potatoes and onion and salt and pepper. Cook without much attention for about 10 minutes ie leave it, stir, leave it, stir. You want bits to stick. Add the meat (also irregularly cut up), stock and any left over potatoes and garvy if you have them. Bring to the boil and turn down as low as you possibly can, stirring occasionally, more often towards the end. Cook until it's 'right', at least 45 minutes to an hour. It's right when it doesn't have very much liquid left in it. If you put it on a plate and tilt the plate it shouldn't move too much :)). The thicker slices of potato should be cooked but still a bit chunky for body. It's real comfort, warming food. It doesn't look much on the plate but 'meat and potatoes' men in particular love it. Susan

Just make a basic cream soup base using good chicken stock ( home made is best) then puree it with some cooked artichoke hearts, add some more artichoke hearts sliced and finish with a bit of heavy cream. Here's a recipe Cream of artichoke soup. 1 cup finely chopped onions 1/2 a stick of butter sweat the onions in the butter until translucent...add 1/3 cup flour Stir for a moment and slowly whisk in 2 cups of home made chicken stock....cook for at least 3 minutes stirring, add about 1 cup artichoke hearts ( canned is OK be sure they are not the marinated ones...I just use one can) svaing out 2 or 3 hearts for garnish. and the juice of half a lemon. Bring to a simmer and add 1/2 tsp marjoram...and 2 cups whole milk or half and half Puree and strain. Add reserve artichokes.. and serve

linda 6, my Hungarian Grandmother and my mom made the best beet soup. I don't have a recipe as everything was done from taste. I made it quite a few times, but haven't done so in a few years, so I am going by memory here! Cook 2-3 pork hocks in a soup pot filled with water and season with salt & pepper, bay leaves and some onion. Simmer slowly for about an hour or until pork hock meat is tender. Remove hocks and add sliced beets and potatoes, peeled and cut into chunks, season with salt & pepper and cook until vegies are tender. Make a batch of egg dumplings in another pot and add to the soup. Chop up the pork hock meat and add to the soup pot. Add a tablespoon or more of vinegar and sugar, temper about a cup of sour cream with the hot soup and add to the pot. If the soup is not thick enough for your taste, make a roux with flour and oil and add to the soup until a disired thickness.