St. Patrick is the patron saint of Ireland and March 17th. is his feast day. Legends tell us that St. Patrick drove the "snakes" out of Ireland, introducing Christianity and baptisim into the land. He is said to have roamed the countryside of County Armagh, around 432 A.D. Patrick would use the shamrock, a three leaved clover to explain the blessed Trinity. The shamrock is now the symbol of Ireland.

Ireland is also known for it's magical fairies, leprechauns and banshees. According to legend, leprechauns are aloof and unfriendly, live alone, and pass the time making shoes...they also possess a hidden pot of gold. Treasure hunters can often track down a leprechaun by the sound of his shoemaker's hammer. If caught, he can be forced (with the threat of bodily violence) to reveal the whereabouts of his treasure, but the captor must keep their eyes on him every second. If the captor's eyes leave the leprechaun (and he often tricks them into looking away), he vanishes and all hopes of finding the treasure are lost! They're quick...I'll give you that!
It is said that the fairies and wee folk have helped the Irish people to remain positive and look for the humour in life's sometimes unfortunate hand. They have blessed the Irish with an ability to rise above tragedy and injustice. We see one here showering his blessings from the sky.

Could that be Paddy's Pig?

Well it looks like a fine day for a parade, another tradition of St. Patrick's Day. Parade or not, today is a day when everyone will show their true colors by wearing green. Green is for spring, the shamrock and the countryside. Everyone gets to be Irish today...we don't mind!

Many of us will be off to the parade....

....wearing our Irish finery.

But some of us will remain behind to have a nice corned beef and cabbage dinner, waiting for those who come home weary from marching!

Now, off you go! The rest of you stay for the recipes!

~MENU~
Corned Beef
Fried Cabbage
Boiled Potatoes
Wilted Spinach
Irish Soda Bread
Irish Coffee Pie

Corned Beef

6 - whole cloves

2 medium - yellow onions

4 pounds - corned beef (preferably bottom round)

4 - carrots, whole - they can be peeled or unpeeled depending on your preference

2 - bay leaves

8 - black peppercorns

1 large - head of cabbage (quartered)

5 or 6 - medium russet potatoes, peeled and halved

Rinse the corn beef thoroughly in water to remove the brine. Stud the onions with cloves. Put the corned beef in a large pot and add onions, carrots, peppercorns and bay leaves. Add water to cover. Simmer on low for 2 hours. Add the potatoes and the cabbage to the beef. Cover and simmer about 30 minutes, until tender.

Fried Cabbage

Boiled cabbage from Corned Beef pot, ( drained and chopped)

1 small yellow onion (chopped)

4 slices bacon or 1 T. bacon fat

In a heated skillet, heat bacon to render fat. Add onions and sauté until wilted. Add chopped cabbage and sauté until lightly browned. Serve with corned beef and potatoes.

Wilted Spinach

2 lbs. baby spinach (washed an drained)

1 T. butter or margarine

In a large skillet, melt butter , add spinach, cover until spinach wilts. Toss around to absorb butter evenly.

A favorite in our house, is to mash our potato, spinach and cabbage together on our plates with a dollop of mustard. Who needs the meat? :o)

Irish Soda Bread

It was always such a treat when my great Aunt Mariah or my great Aunt Winnie would come by with Irish Soda bread. Nothing store bought can hold a candle to theirs’. This is the Kelly family recipe. I hope you enjoy it ….it couldn’t be easier.

6 cups sifted flour

1 quart buttermilk

¼ cup sugar

1 T. caraway seeds

4 tsp. Baking powder

2 tsp. Baking soda

½ of a large box of raisins

1 tsp. Salt

Sift all dry ingredients. Add raisins and caraway seeds. Mix until all the raisins are coated and separated. Pour in the quart of buttermilk and mix well with spoon. Put into 2 greased loaf pans and sprinkle the top with a light dusting of flour. Bake at 350 for 1 hour. Done when top is golden brown.

And now let’s see what magic our fairies can work on dessert!

Irish Coffee Pie

We’re going low fat with dessert, to make up for that high fat dinner.

1 ready made chocolate wafer pie crust

2 pkgs. Chocolate pudding

3 c. skim milk

¼ c. whiskey

2 T. instant coffee

1 container of fat free whipped topping

There is no need to use fat free pudding. Pudding doesn’t contain fat, until you add the milk, and we are using skim.

Cook pudding with milk, whiskey and instant coffee until mixture begins to bubble and thicken. Allow to cool slightly, but not to settle. Pour into pie shell and refrigerate. Top with whipped topping before serving.

We hope you enjoy your St. Patrick’s Day, no matter how you may spend it. Whether you’re marching….

….or watching