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|  Happy St. Patrick's Day Saint Patrick's Day is an annual feast day which celebrates one of the patron saints of Ireland, and is generally celebrated on March 17. It became a feast day in the Roman Catholic Church and for Roman Catholics in Ireland mass attendance is mandatory. It usually falls during Lent and if it is on a Friday, the local bishop can lift the ban on eating meat to allow celebrators to indulge in corned beef. Old Doc’s Ultimate Soda Bread, serves 12, from Food Management magazine
3 cups flour 1 tablespoon baking powder 1/3 cup sugar 1 teaspoon baking soda 1 egg, lightly beaten 1 cup buttermilk 1 cup sour cream 1/4 cup butter, melted 1/2 cup dried cranberries 1/3 cup dried blueberries
Preheat oven to 325F. Sift flour, baking powder, sugar, salt and baking soda together. Mix egg, buttermilk, sour cream and butter together. Blend the wet and dry ingredients together until moistened. Fold in cranberries and blueberries. Pour into a greased 9x5" loaf pan and bake for 50-65 min or until tester comes out clean. Cool, then wrap for several hours before serving.
Colcannon, serves 4, from Santé magazine
1 pound kale 1 large yellow onion, chopped 1 cup butter, divided Salt and pepper, to taste 1 pound russet potatoes, peeled and quartered 1 cup milk 1/8 teaspoon nutmeg
Remove stems from kale and cook leaves for 2 minute in boiling water. Immediately remove and place in ice water. Drain kale and squeeze out excess moisture. Chop leaves coarsely. Sauté onion in 1/4 cup butter over medium heat until golden brown. Season to taste with salt and pepper. Add chopped kale and cook for 10 minutes over low heat until kale is tender. Boil potatoes in salted water until fork tender Drain and mash. Add 1/2 cup butter and set aside Bring milk to a boil then season with nutmeg. Add milk to potatoes. Mix in kale and onion mixture. Check seasoning then place in serving bowl. Top with remaining butter. Slow Cooker Guinness Braised Beef Brisket, serves 6, from MyRecipes.com
2 cups water 1 cup chopped onion 1 cup chopped carrot 1 cup chopped celery 1 cup Guinness stout 2/3 cup packed brown sugar 1/4 cup tomato paste 1 tablespoon dried dill 15 ounces low sodium beef broth 6 black peppercorns 2 whole cloves 3 pounds corned beef brisket, cured
Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Irish Soda Bread with Raisins
Nonstick vegetable oil spray 2 cups all purpose flour 5 tablespoons sugar, divided 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon baking soda 3 tablespoons butter, chilled, cut into cubes 1 cup buttermilk 2/3 cup raisins
Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
 Corned Beef and Cabbage
5 pounds corned brisket of beef 6 peppercorns, or packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons)
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
Sweet Beer Bread makes 1 loaf, from Southern Living
3 cups self-rising flour 1/2 cup sugar 1 (12-ounce) bottle beer (may be non-alcoholic) 1/4 cup butter or margarine, melted
Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan. Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes. Cheddar-Chive Beer Bread, makes 1 loaf, from Southern Living
3 cups self-rising flour 1/2 cup sugar 2 tablespoons chopped fresh chives 3/4 cup shredded sharp Cheddar cheese 1 (12-ounce) bottle beer (may be non-alcoholic) 1/4 cup butter or margarine, melted
Stir together first 5 ingredients; pour into a lightly greased 9- x 5-inch loaf pan. Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
Irish Potato Soup makes 11 cups, from Southern Living
1/2 cup unsalted butter 1 medium onion, thinly sliced 3 leeks, sliced 3 large baking potatoes, peeled and cut into 1/4-inch-thick slices 3 (14 1/2-ounce) cans chicken broth 1 teaspoon salt 1/4 teaspoon pepper Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings. Irish Lamb-and-Barley Soup, makes 4 servings, from Cooking Light
Cooking spray 1 1/4 pounds boneless lean lamb leg, cut into 1-inch cubes (you can substitute beef stew meat if you prefer) 2 (10 1/2-ounce) cans beef broth 1 cup water 2 cups coarsely chopped green cabbage 1 cup chopped carrot 1 cup chopped onion 1 cup chopped peeled rutabaga 1/3 cup uncooked quick-cooking barley 1 teaspoon dried thyme 1/4 teaspoon garlic powder 1/4 teaspoon ground allspice 1/4 teaspoon pepper 1 bay leaf
Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally. Discard bay leaf. No-Bake Lime Cheesecake, serves 12, from Taste of Home
3 cups graham cracker crumbs 2/3 cup sugar 2/3 cup butter, melted Filling: 2 envelopes unflavored gelatin 1 cup lime juice 1/4 cup cold water 1-1/2 cups sugar 5 eggs, lightly beaten 2 teaspoons grated lime peel 2 packages (8 ounces each) cream cheese, softened 1/2 cup butter, softened 1/2 cup heavy whipping cream
In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. spring form pan. Cover and refrigerate for at least 30 minutes. In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime peel. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat. In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.
Irish Coffee Pie, serves 4, from Taste of Home
2/3 cup graham cracker crumbs 2 tablespoons sugar 2 tablespoons butter, melted 4 ounces cream cheese, softened 1/4 cup sugar 1/4 cup water 1 tablespoon whiskey, optional 2 teaspoons instant coffee granules 1 carton (8 ounces) frozen whipped topping, thawed
Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping. Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers. Wearing O' Green Cake, serves 12, from Taste of Home
1 package (18-1/4 ounces) white cake mix 2 packages (3 ounces each) lime gelatin 1 cup boiling water 1/2 cup cold water
Topping:
1 cup cold milk 1 package (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed Green sprinkles
Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking dish. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving. Peppermint Chip Cheesecake, serves 12, from Taste of Home
1 package (10 ounces) chocolate-covered mint cookies, crushed 3 tablespoons butter, melted 3 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 5 teaspoons cornstarch 3 eggs, lightly beaten 1 egg yolk, lightly beaten 1/2 cup heavy whipping cream 2 teaspoons peppermint extract 1-1/4 teaspoons vanilla extract 3 to 4 drops green food coloring, optional 1 cup miniature semisweet chocolate chips
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. spring form pan. In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet Bake at 325° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers.
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