WHAT'S COOKIN'?

Irish Omelet

4 large eggs, separated

1 large potato, peeled, cooked and mashed

1 squeeze lemon juice

1 Tbsp. chives, chopped

1 tsp. salt

1/8 tsp. pepper

1 Tbsp. butter

Separate the eggs and beat the yolks until smooth.

Add to the mashed potato, mixing thoroughly.

Add the lemon juice, chives, salt and pepper.

Whisk the egg whites until stiff and fold them into the potato mixture.

Melt the butter in the omelet pan.

Cook the mixture until golden; then run under the broiler to finish and puff it up.

Serve at once. Makes 2 servings.

Irish Brown Bread

1 cup all-purpose flour

2 Tbsp. sugar

1 tsp.  baking powder

1 tsp.  baking soda

1/2 tsp. salt

1 1/2 Tbsp. cold butter or margarine

2 cups whole-wheat flour

1/4 cup regular or quick-cooking rolled oats

1 1/2 cups plain nonfat yogurt

Milk

In a bowl, mix all-purpose flour, sugar, baking powder, baking soda and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.

Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.

Turn dough onto a lightly floured board and knead gently 5 times to make a ball.

Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.

Bake in a 375 oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.

Tip: The world is Irish on St. Patrick’s Day. — Pam Griffin