The second dinner our club did was on St. Patrick’s Day. It was a big multi-course meal, but I’m sharing the soup and dessert recipes here from Cathie.

Easy Potato Soup

3 cans sliced potatoes
3 cans Campbell’s Cream of Potato soup (low-sodium)
1 pint of Half & Half (fat free)
1 cup Skim Milk

Drain potatoes and combine all ingredients. Heat thoroughly.
Garnish toppings: green onions, bacon bits, cheeses.

Bailey’s Chocolate Mousse

6 Ready miniture pie crusts
1 pkg unflavored gelatine (envelope)
1 teaspoon vanilla
3/4 cup milk
3/4 cup Bailey’s Irish Cream
6 ounces semisweet chocolate chips
2 cups whipped topping
6 choc-dipped strawberries

Brown pie shells
Mix together: gelatine, vanilla, milk, choc chips heat until creamy. Add Baileys.
Turn into pie shells – allow to cool. Place in refrigerator for 2 hrs. Prior to serving, top with whipped cream and a choc dipped strawberry.

(A quicker version is to use a prepackaged chocolate mousse mix, add Baileys and turn into shells.)

Apple Barley Pudding

3 c water
1 c barley (organic pearl)
2 c apples (peeled / sliced)
1 c raisins

Boil for approximately 45 mins.
Add to mixture and stir:
3/4 cups (light) heavy cream
1 Tblsp lemon juice
1 tsp nutmeg
3/4 tsp cinnamon

Add 3 Tblsp sugar or sugar alternative (if desired)
Pour into a buttered baking dish and thoroughly heat.