I see you harbor a different kind of hunger. Our fare is fairly limited here. But we can fill your belly.


If you really want to hurl, go HERE

Scottish Shortbread


Sonia's Bed and Breakfast Scones

Lane's Scones

Tirnanog's Scones

Godiva's Scones

Casilda's Scones

Meranda's Scones

StarWatcher's Scones


Southern Fried Chicken

Chicken Cacciatore

Chicken Enchiladas

Chicken Imperial

Chicken Schnitzel

Chicken Kiev

Chicken Dumpling Soup

Cock-a-Leekie Soup



Chocolate Dream Cake


* C. unsweetened cocoa powder

* C. sugar

* C. boiling water

1 pkg (16 oz) angel food cake mix

1 * C. water

1 tbsp instant coffee powder

1 * C. skim milk

1 pkg (1 1/3 oz) whipped topping mix

1 pkg (1.4 oz) sugar-free instant chocolate pudding mix


(1.) Preheat oven to 350ºF. Line a 10 x 15 inch jelly-roll pan with waxed paper. Whisk together cocoa, sugar and boiling water. Cool to lukewarm.


(2.) Prepare cake mix per package directions, using 1 * cup water and adding cocoa mixture. Spread batter evenly in the pan. Bake 20 minutes or until inserted toothpick comes out clean. Invert onto a large wire rack. Remove the pan and the waxed paper. Allow to cool.


(3.) In a medium bowl, dissolve coffee in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill 5 minutes.


(4.) Cut cake in half. Cover each half with topping and stack. Chill 2 hours. Serves 12-15 depending on size of serving.


Per Slice: Calories, 261; Fat, 1.5 grams; Sodium, 427 mg.

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