Well, it's not necessarily a happy occassion, but then again it doesn't happen too often that we impeach a President. So, we thought we'd gather a few of our favorite recipes that fit the theme and invite you to make light of something that we apparently really have no influence over anyways. (After all, just take a look at the public opinion polls.)

L'IL IMPS
(Deviled Oysters)

1 Pint Oysters
1 Tbs. Butter
3 shallots, finely chopped
2 Tbs Flour
1/2 Cup milk
1/4 Cup Cream
1/2 tsp Salt
1/8 tsp Ground Nutmeg
Few Grains Cayenne
1/2 tsp Prepared Mustard
1/2 Tbs. Worcestershire sauce
3 Chopped Mushroom Caps
1/2 tsp Chopped Parsley
1 Egg Yolk
Buttered Cracker Crumbs

Pre-heat oven to 350 degrees. Wash and chop oysters. Cook shallots in butter for 3 minutes, add flour and stir until well blended; then add milk and cream. Bring to boiling point, add oysters and remaining ingredients, except egg yolk and crumbs, and simmer 12 minutes. Add egg yolk, put mixture in deep halves of oyster shells, cover with buttered crumbs, and bake 15 minutes.

PEACH SALAD WITH LEMON SHERRY DRESSING
Pare, core, slice and sprinkkle pears with lemon juice to keep them from discoloring.
Arrange on a bed of mixed Romaine, Red and Boston Lettuce.
Garnish with cottage cheese and nut balls or roquefort cheese balls.

DRESSING
Combine:
1/4 Cup Lemon juice
1/8 tsp. Salt
Stir in slowly:
1/4 cup sugar
Add:
2 Tbs. Dry Sherry

FRENCH PEACH CAKE
2 Cups Sliced Peaches
2/3 Cup Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Grated Rind and Juice of 1 Lemon
1 Tbs. Flour
3 Tbs. Melted Butter

Preheat oven to 425 degrees. Grease a deep 8 inch pie pan or ovenproof dish and cover the bottom with fruit. Sprinkle the fruit with sugar, cinnamon, nutmeg, lemon rind and juice. Dredge with flour and pour melted butter over surface.

BATTER

1 Cup All-Purpose Flour
1/2 Cup Sugar
1 tsp. baking powder
1/4 tsp. Salt
2 Egg Yolks
1 Tbs. Melted Butter
1/4 Cup Milk

Sift flour and then sift again with the rest of the dry ingredients.Beat the egg yolks and then beat in the butter and milk. Blend with the dry ingredients using swift strokes until a smooth batter is formed. Cover the fruit with the batter. Bake for about 30 minutes. Reverse it on a platter and allow to cool briefly before serving.

MINT TULIP

1 Bunch Fresh Mint
1 1/2 Cups Sugar
1/2 Cup Water
1 Cup Lemon juice,br> 3 Pints Ginger Ale

Add mint leaves, sugar and water to lemon juice. Let stand 30 minutes. Pour over a large piece of ice and add ginger ale. Serves 10.
Be sure to have extra ingredients on hand to make more. This will disappear quickly!!!

CREAM MINTS

2 Cups Sugar
1 1/4 Cups water
1/8 tsp. cream of tartar
3 Drops Oil of Peppermint
Green food color

Put sugar and water in a smooth pan.While cooking, wash down sides of pan with pastry brush dipped in cold water. Bring to boiling point stirring constantly. Add cream of tartar, cover, and steam 3 minutes. Remove cover, put in thermometer, and boil to 238 degrees farenheit, or until mixture forms soft ball when tried in cold water.. Pour on marble slab or shallow tray wiped over with damp cloth. Cool. Cool and scrape mixture toward center with spatula until white and creamy. Knead with hands until perfectly smooth. Cover with cloth wrung out of cold water, let stand 2 or 3 days in a glass jar.(This is fondant)

Melt the fondant over hot water, flavor with peppermint and color as desired. Drop from tip of spoon on waxed paper. Allow to dry thoroughly.