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May there always be work for your hands to do;
May your Purse always hold a coin or two;
May the sun always shine on your windowpane;
May a rainbow be certain to follow each rain;
May the hand of a friend always be near you;
May God fill your heart with gladness to cheer you.

The beautiful prayer of St. Patrick, popularly known as "St. Patrick's Breast-Plate", is supposed to have been composed by him in preparation for this victory over Paganism. The following is a literal translation from the old Irish text:

    I bind to myself today
    The strong virtue of the Invocation of the Trinity:
    I believe the Trinity in the Unity
    The Creator of the Universe.

    I bind to myself today
    The virtue of the Incarnation of Christ with His Baptism,
    The virtue of His crucifixion with His burial,
    The virtue of His Resurrection with His Ascension,
    The virtue of His coming on the Judgement Day.

    I bind to myself today
    The virtue of the love of seraphim,
    In the obedience of angels,
    In the hope of resurrection unto reward,
    In prayers of Patriarchs,
    In predictions of Prophets,
    In preaching of Apostles,
    In faith of Confessors,
    In purity of holy Virgins,
    In deeds of righteous men.

    I bind to myself today
    The power of Heaven,
    The light of the sun,
    The brightness of the moon,
    The splendour of fire,
    The flashing of lightning,
    The swiftness of wind,
    The depth of sea,
    The stability of earth,
    The compactness of rocks.

    I bind to myself today
    God's Power to guide me,
    God's Might to uphold me,
    God's Wisdom to teach me,
    God's Eye to watch over me,
    God's Ear to hear me,
    God's Word to give me speech,
    God's Hand to guide me,
    God's Way to lie before me,
    God's Shield to shelter me,
    God's Host to secure me,
    Against the snares of demons,
    Against the seductions of vices,
    Against the lusts of nature,
    Against everyone who meditates injury to me,
    Whether far or near,
    Whether few or with many.

    I invoke today all these virtues
    Against every hostile merciless power
    Which may assail my body and my soul,
    Against the incantations of false prophets,
    Against the black laws of heathenism,
    Against the false laws of heresy,
    Against the deceits of idolatry,
    Against the spells of women, and smiths, and druids,
    Against every knowledge that binds the soul of man.

    Christ, protect me today
    Against every poison, against burning,
    Against drowning, against death-wound,
    That I may receive abundant reward.

    Christ with me, Christ before me,
    Christ behind me, Christ within me,
    Christ beneath me, Christ above me,
    Christ at my right, Christ at my left,
    Christ in the fort,
    Christ in the chariot seat,
    Christ in the poop [deck],
    Christ in the heart of everyone who thinks of me,
    Christ in the mouth of everyone who speaks to me,
    Christ in every eye that sees me,
    Christ in every ear that hears me.

    I bind to myself today
    The strong virtue of an invocation of the Trinity,
    I believe the Trinity in the Unity
    The Creator of the Universe.

The Four Leaf Clover

~Shared by Marsha G., IN

Each leaf on the four leaf clover represents one of the following:

* 1st leaf is Hope
* 2nd is Faith
* 3rd is Love
* 4th is Luck

Tip: Never iron a four-leaf clover, because you don't want to press your luck!

St. Patrick's Day Riddles

~Shared by Mary H., Montreal, Canada
 
What is out on the lawn all summer and is Irish?
   Paddy O'Furniture (patio furniture).
 
What do you call a fake stone in Ireland?
   A sham rock.
 
Why do frogs like St. Patrick's Day?
   Because theyre always wearing green.
 
When is an Irish potato not an Irish potato?
   When it's a FRENCH fry!
 
What does it mean when you find a horseshoe?
   Some poor horse is going barefoot!
 
Why did the elephant wear his green sneakers instead of his red ones?
   The red ones were in the wash!
 
Why is a river rich?
   Because it has two banks.
 
What does a leprechaun call a happy man wearing green?
   A Jolly Green Giant.
 
Knock knock.
Who's there?
Irish!
Irish who?
Irish you a Happy St. Patrick's Day!
 
What is Barney's favourite thing on St. Patrick's Day?
   A BLARNEY stone!
 
What do you get when you cross a pillowcase with a stone?
   A sham rock.
 
Why did St. Patrick drive all the snakes out of Ireland?
   He couldn't afford plane fare.
 
Have you ever heard of the 6-leaf clover?
   I haven't either!
 
Why do leprechauns hide behind 4-leaf clovers and not 3-leaf clovers?
   They need all the luck they can get!
 
What happens when a leprechaun falls into a river?
   He gets wet!
 
What do you call a diseased Irish criminal?
   A leper con.
 
What do you say to a leprechaun?
   How's the weather down there?!
 
What is a nauhcerpel?
   Leprechaun spelled backwards. :-)
 
Why is Erin, the Beanie Baby's birthday on St. Patrick's Day?
   Because that's when she was born!
 
Why did the leprechaun cross the road?
   He wanted to reach teh pot of gold faster!
 
Why did the man cross the road?
   Because there was a leprechaun on the other side, following a rainbow.



You Have to Love the Irish

~Shared by Jim E., Bellingham, WA

Paddy was driving down the street in a sweat because he had an important meeting and couldn't find a parking place.   Looking up to heaven he said, 'Lord take pity on me.   If you find me a parking place I will go to Mass every Sunday for the rest of me life and give up me Irish Whiskey!'

Miraculously, a parking place appeared.

Paddy looked up again and said, 'Never mind, I found one.'

 

Father Murphy walks into a pub in Donegal, and asks the first man he meets, 'Do you want to go to heaven?'

The man said, 'I do, Father.'

The priest said, 'Then stand over there against the wall.'

Then the priest asked the second man, 'Do you want to go to heaven?'

'Certainly, Father,' the man replied.

'Then stand over there against the wall,' said the priest.

Then Father Murphy walked up to O'Toole and asked, 'Do you want to go to heaven?'

O'Toole said, 'No, I don't Father.'

The priest said, 'I don't believe this.   You mean to tell me that when you die you don't want to go to heaven?'

O'Toole said, 'Oh, when I die, yes.   I thought you were getting a group together to go right now.'

 
 
Paddy Was in  New York

He was patiently waiting and watching the traffic cop on a busy street crossing.   The cop stopped the flow of traffic and shouted, 'Okay, pedestrians.'   Then he'd allow the traffic to pass.

He'd done this several times, and Paddy still stood on the sidewalk.

After the cop had shouted, 'Pedestrians!' for the tenth time, Paddy went over to him and said, 'Is it not about time ye let the Catholics across?'

 
 
Gallagher opened the morning newspaper and was dumbfounded to read in the obituary column 20 that he had died.   He quickly phoned his best friend, Finney.

'Did you see the paper?' asked Gallagher. 'They say I died!!'

'Yes, I saw it!' replied Finney.   'Where are ye callin' from?'

 

An Irish priest is driving down to  New York  and gets stopped for speeding in Connecticut . The state trooper smells alcohol on the priest's breath and then sees an empty wine bottle on the floor of the car.

He says, 'Sir, have you been drinking?'

'Just water,' says the priest.

The trooper says, 'Then why do I smell wine?'

The priest looks at the bottle and says, 'Good Lord! He's done it again!'

 

Walking into the bar, Mike said to Charlie the bartender, 'Pour me a stiff one - just had another fight with the little woman.'

'Oh yeah?' said Charlie, 'And how did this one end?'

'When it was over,' Mike replied, 'She came to me on her hands and knees.'

'Really,' said Charles, 'Now that's a switch!   What did she say?'

She said, 'Come out from under the bed, you little chicken.'

 
 
Patton staggered home very late after another evening with his drinking buddy, Paddy.   He took off his shoes to avoid waking his wife, Kathleen.

He tiptoed as quietly as he could toward the stairs leading to their upstairs bedroom, but misjudged the bottom step.   As he caught himself by grabbing the banister, his body swung around and he landed heavily on his rump.   A whiskey bottle in each back pocket broke and made the landing especially painful.

Managing not to yell, Patton sprung up, pulled down his pants, and looked in the hall mirror to see that his butt cheeks were cut and bleeding.   He managed to quietly find a full box of Band-Aids and began putting a Band-Aid as best he could on each place he saw blood.

He then hid the now almost empty Band-Aid box and shuffled and stumbled his way to bed.

In the morning, Patton woke up with searing pain in both his head and butt and Kathleen staring at him from across the room.

She said, 'You were drunk again last night weren't you?'

Patton said, 'Why you say such a mean thing?'

'Well,' Kathleen said, 'it could be the open front door, it could be the broken glass at the bottom of the stairs, it could be the drops of blood trailing through the house, it could be your bloodshot eyes, but mostly ..... it's all those Band-Aids stuck on the hall mirror.

MINTY IRISH CHOCOLATE CREAM PIE

~Shared by Treva, NC

9-inch pie crust, baked and cooled OR 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
1 & 1/4 cups sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
2 & 3/4 cups milk
3 tablespoons butter or margarine
1 & 1/2 teaspoons vanilla extract
1 & 1/2 cups frozen whipped topping, thawed
18 small (1 & 1/2 inch) YORK Peppermint Patties, divided
6 drops green food color(optional)

1. Prepare crust, if desired.

2. Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared crust; carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm.

3. Shortly before serving, remove wrappers from peppermint patties. Remove plastic wrap from pie. Cut 9 peppermint candies in half; place, cut side down, at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 patties; fold into whipped topping with green food color, if desired. Spread peppermint topping on pie. Serve immediately. Cover; refrigerate leftover pie.

10 servings.


POTATO CHIP COOKIES

~Shared by Jim D., WA

INGREDIENTS

5 cups crushed potato chips
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 cup milk
2 teaspoons vanilla extract
2 cups flour
3 teaspoons baking powder
1/2 cup chopped pecans

DIRECTIONS

1) Preheat oven to 375 degrees F

2) In a large bowl, combine the first six ingredients and mix well.

3) Sift together the flour and baking powder. Add to the potato chip mixture. Stir in the pecans last.

4) Drop by teaspoonfuls onto a greased baking sheet

5) Bake for 10 to 15 minutes, or until lightly browned.

ENJOY!


CORNED BEEF & CABBAGE

~Shared by Treva, NC

Ingredients:
5 lb Corned-Beef brisket
2 Whole cloves
2 Bay Leaves
8 Medium Potatoes, pared
1 Medium cabbage, cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 tb Butter

Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley.


CORNED HAM

~Shared by Johnny, LA

If you are unfamiliar with corned ham, you may be surprised to know that corn has nothing to do with it. Corning means curing with salt.

Here's a simple recipe for Corned Ham, a Southern holiday favorite. Please note that you must use a fresh ham, not a pre-cooked ham, which may be difficult to find. Most markets today sell ready to eat (pre-cooked) hams, so you might have to shop around.

1 (16- to 20-pound) fresh ham (not pre-cooked) Of course you can use a smaller ham. You simply will not need as much salt and cooking time will be shorter
2 pounds kosher salt

Rinse and dry the ham. There are three places where the bones protrude: at each end and on one side near the hip end. Use a sharp knife to make incisions of about 3 inches deep along all three. Fill these incisions with salt. Then rub the outside of the ham all over with more salt. Just cover the ham lightly, you don't want a paste of salt.

Place the ham in a nonreactive pan (not aluminum), cover with plastic wrap and then aluminum foil and refrigerate. Let it cure for 11 days, turning the ham from time to time, rubbing it with salt again and pouring off any juice that the ham has produced.

The day before you plan to cook the ham, wash it under cold running water. Be sure to flush out the salt pockets. Then submerge under clean cold water overnight.

Preheat the oven to 325 degrees.

Put the ham on a rack in a covered roasting pan and bake for 20 minutes a pound. The internal temperature should reach 150 degrees for safety reasons. The meat should be ready to fall off the bone.

About 30 minutes before the ham is done, uncover and increase the temperature to 375 degrees so the ham will brown.

Store in the refrigerator.


IRISH STEW

~Shared by Treva, NC

2 pounds cubed boneless lamb
2 Tbsp margarine
2-1/2 cups water
1-1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
3 medium potatoes, halved
6 small white onions
2 cups frozen peas
1/4 pound mushrooms, sliced
1 cup light cream
1/4 cup flour

Brown lamb in margarine in large dutch oven or heavy saucepan with tight fitting cover. Add water, salt, pepper, and thyme. Cover and simmer 45 minutes. Skim off excess fat. Add potatoes and onions. Simmer covered, 30 minutes. Add peas and mushrooms. Simmer covered 15 minutes, or until lamb and vegetables are tender. Blend cream into flour; stir into bubbling stew and boil 1 minute, stirring constantly.


IRISH CHAMP

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

4 pounds quartered Butter Reds or Butter Gold Potatoes

1/2 cup milk
5 tablespoon butter
one bunch scallions or green onions, chopped
salt and pepper to taste

Peel and cube potatoes and boil in salted water until tender. Drain and mash slightly. In a small pan, heat milk and butter until butter is melted. Add chopped scallions. Fold mixture into the potatoes until well blended. Potatoes will be still be somewhat lumpy. Season with salt and pepper.

Makes 6 servings


IRISH HERB SCONES

~Shared by Treva, NC

1/2  pound Mealy potatoes
4 tablespoons Flour
1/4  teaspoon Salt
4 tablespoons Oil
2  tablespoons Chopped parsley
1/2  teaspoon Dried dill
1/4  teaspoon Savory
1/4  teaspoon Marjoram
1/4  teaspoon Powdered sage
Oil for frying

Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.



CORNED BEEF DINNER

~Shared by Ann S., Mims, FL

This is a delicious basic corned beef dinner, made with a variety of spices and vegetables. Feel free to add turnips or cut-up rutabagas to this recipe.

Ingredients:

8 allspice berries
1 teaspoon black peppercorns
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
1 corned beef, about 4 pounds
3 cups beef broth
Water
1 medium onion, cut in 6 to 8 wedges
1 clove garlic, minced
2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if desired)
4 large carrots, halved and cut into 3-inch lengths
1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8 wedges
Chopped fresh parsley, optional

Preparation:

Combine the allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag; tie tightly.

Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth, the seasoning bag, and add water just until beef is covered. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired.

Serves 6.

Source: Diana Rattray, About.com, Inc.



WHOLE-WHEAT IRISH SODA BREAD

~Shared by Treva, NC

Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire.

2-pound loaf (12 slices)
Active Time: 10 minutes
Total Time: 1 1/2 hours (including cooling time)

2 cups whole-wheat flour
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 & 1/4 cups buttermilk

Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Nutrition Per slice : 165 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 37 g Carbohydrates; 8 g Protein; 3 g Fiber; 347 mg Sodium; 179 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch

Source: The EatingWell Diabetes Cookbook (2005)


COLCANNON

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' with JP

8 medium all-purpose potatoes
1 lb. kale
1 1/2 lb. potatoes
8 Tbsp. butter
1 Cup leeks, finely chopped
salt and freshly ground pepper
1/2 Cup onions, finely chopped
1/2  to 3/4 cup light cream
1 Tbs. parsley, finely chopped
 1 1/2 tsp. chopped fresh thyme

Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop finely. Set aside.

In a small skillet, brown the onions in the remaining butter, set aside, but keep warm.

Peel potatoes and boil in salted water. Meanwhile, heat 2 tablespoons butter in a skillet and gently stew the leeks until tender, 5 - 10 min. Add the chopped kale and sauté over high heat, stirring to evaporate excess moisture. Turn the heat to low, add 2 tablespoons butter and slowly cook the leeks and kale for 5 - 10 min. longer. Season with salt and pepper to taste.

When the potatoes are tender, drain and mash them. Whip in the kale and leek mixture and one teaspoon salt. Heat the cream and gradually beat it in until entire mixture is smooth and creamy, yet firm. Season with salt and pepper. Reheat if necessary and mound in a hot dish.

Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with chopped parsley.

Makes 8 servings.



CLOVER CUPCAKES

~Shared by Treva, NC

It doesn't take the luck of the Irish to make these St. Patty's Day treats look so sweet -- just a clever baking technique.

Ingredients

Cupcake batter
Cupcake tins and liners
Aluminum foil
White frosting

Green food coloring
Toothpick
Green licorice (we used Twizzlers Rainbow Twists sold in a pack with other colors)

Instructions

1. Place paper liners in 32 standard muffin cups, then fill each halfway with the batter.



2. Clover Cupcakes - Step 2 For each cupcake, roll three balls of foil (ours were 2/3 inch in diameter) and insert them evenly around the perimeter between the liner and the tin, as shown.

3. Bake the cupcakes for a few minutes less than the package suggests (because there's less batter per cup than usual), or until a toothpick comes out clean.

4. Allow the cupcakes to cool, then remove them from the tin.

5. Cover each with green frosting (our ratio was 1 teaspoon of green food coloring to one 16-ounce can of white frosting).

6. Use a toothpick to draw leaf veins, and insert a 2-inch-long piece of green licorice for a stem.



CORNED BEEF AND CABBAGE CHOWDER

~Shared by Ann S., Mims, FL

This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal.

Prep Time: 15 minutes

Ingredients:

1 to 1 1/2 cups leftover diced corned beef
2 cups leftover diced potatoes
1 cup leftover diced carrots
1 cup leftover diced cabbage
1/2 cup chopped onion
1 cup chicken broth
2 cans (10 3/4 ounces each) cream of potato soup
1 cup half-and-half or whole milk
salt and pepper, to taste
more half-and-half or milk, optional

Preparation:

In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired. Serves 6.

Source: Diana Rattray, About.com, Inc.


COD COBBLER

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' with JP

Ingredients:
1 1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 l Milk
3 1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 t Baking powder (for scones)
1 pn Salt (for scones)
1 x Egg (for scones)

Directions:
Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them.
Bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown.



SHAMROCK MERINGUE CUPS

~Shared by Treva, NC
 
Celebrate St. Patrick’s Day with these cute treats from Jean Elimon in Thompsonville, Illinois. “The recipe is a low-fat take on an old family-favorite lime pie,” Jean says. “It’s always a hit at potlucks and church suppers.”

12 Servings
Prep: 30 min. + chilling
Bake: 45 min. + standing

4 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup lime juice
2 cups reduced-fat whipped topping
2 to 3 drops green food coloring, optional
20 green candied cherries

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, salt and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Drop meringue into 12 mounds on two parchment paper-lined baking sheets. With the back of a spoon, shape into 3-in. cups. Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour.

In a small bowl, beat milk and lime juice until combined. Cover and refrigerate for 1 hour or until set.

Fold in whipped topping and food coloring if desired. Spoon 1/3 cup filling into each meringue cup. Cut 18 cherries in half and two into dessert with a shamrock shape.

Nutrition Facts: 1 serving equals 225 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 110 mg sodium, 48 g carbohydrate, trace fiber, 4 g protein.

Source: Taste of Home

CORNED BEEF HASH

~Shared by Maggie, TX

A comforting dish with a healthier profile.

4 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes, or frozen hash-brown potatoes
1 cup chopped lean corned beef brisket, (4 ounces, see Tip)
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
Salt & freshly ground black pepper, to taste
4 large eggs

Preparation

1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sautá until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.

2. Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.

3. Divide hash among 4 plates. Place eggs on top of hash.

Nutrition
Per serving : 320 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 240 mg Cholesterol; 36 g Carbohydrates; 15 g Protein; 3 g Fiber; 493 mg Sodium; 695 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat

Tips & Notes
Tip: Corned beef can be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef has 5 grams fat.

Source: EatingWell, March 1998


IRISH PORK STEW

~Shared by Maggie, TX

Hearty and flavorful, this stew's flavor changes depending on what type of beer or stout you choose.

Ingredients

2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1/3 cup flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon vegetable oil
4 large onions, peeled and sliced 1/2-inch thick
1 garlic clove, minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 10 1/2-ounce can chicken broth
1 12 oz bottle imported stout or beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar

Directions

1. In a bowl combine flour, salt and pepper. Coat pork cubes.

2. Heat oil in Dutch oven; brown meat over medium-high heat.

3. Add onions and garlic. Cook and stir 5 minutes.

4. Stir in remaining ingredients. Bring to a boil.

5. Cover; medium-low heat for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.

Nutritional Information (Per Serving)
Calories: 220
Protein: 21 g
Sodium: 653 mg
Cholesterol: 67 mg
Fat: 9 g
Saturated Fat: 3 g
Dietary Fiber:  1 g
Carbohydrates: 14 g

Source: Diabetic Gourmet

IRISH WHILE WHEAT SODA BREAD

~Shared by Maggie, TX

Yield: Makes 1 Round Loaf

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups buttermilk

Directions

1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.

2. In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt. Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.

3. With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round, with a slightly flattened top.

4. Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.

Nutritional Information (Per Serving)
Calories:    123
Protein:    5 g
Sodium:     335 mg
Cholesterol:    1 mg
Fat:     1 g
Dietary Fiber:     3 g
Carbohydrates:     25 g
Exchanges:     1-1/2 Starch/Bread

Source: America's Everyday Diabetes Cookbook


BOXTY PANCAKES

~Shared by Maggie, TX

Traditional Irish potato pancakes.
        
Prep Time: 15 minutes    
Cook Time: 20 minutes    
Difficulty: EASY   

Ingredients
1 lb medium russet potato , washed and peeled
2 tbsp white all purpose flour
1 tsp low sodium baking powder
1 pinch salt and pepper (to taste)
0.67 cup Milk, 2%, with add vitamin A & D
1.5 tbsp olive oil

Directions
1 Grate the potatoes on a coarse grater into a bowl; add the flour, sifted with the baking powder. Season with salt and pepper and mix in the milk.

2 Drop tablespoons of this mixture onto a hot, lightly oiled pan or griddle. Cook for about 5 minutes on each side until golden-brown.

Additional Information
A traditional potato dish, found in the northern Ireland counties of Cavan, Donegal, Leitrim and Monoghan. Boxty pancakes are sometimes referred to as stamp. These are traditionally served hot with butter and sugar or fried bacon.

Nutrition Facts:
Makes 11 servings
Amount Per Serving:
Calories     98.8
Total Carbs 17.9 g
Dietary Fiber 1.2 g
Sugars 1.2 g
Total Fat     2.2 g
Saturated Fat 0.5 g
Unsaturated Fat 1.8 g
Potassium 47.5 mg
Protein 2.5 g
Sodium 12.9 mg
Dietary Exchanges: 1/4 Fat, 1 Starch

Source: Irish Food & Folk Lore ~ A Guide To The Cooking Myths and History of Ireland, by Clare Connery

TRADITIONAL IRISH STEW

Ingredients:

¾ pound beef or lamb cutlets
½ cup chopped onion
3 new potatoes, diced
1 turnip, diced
½ pound baby carrots
½ can Guiness beer
1 cup red wine
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 heaping teaspoon rosemary

Directions:

Toss meat with flour to coat.
In a medium skillet over medium-high heat, saute meat in ½ cup wine until nicely browned.
Transfer meat to a pressure cooker.
Stir in Guiness, rosemary, the rest of the wine and Worcestershire sauce.
Toss onion, potatoes, turnip and carrots into stew.
Cook over medium high heat until vegetables are tender.
Serve topped with mashed potatoes.

Source: LovingYou.com



IRISH PIRATE COCKTAIL
(Adult Shamrock Shake)

Prep Time: 2 mins
Difficulty: Easy
Yield: serves 2

Ingredients
1 cup whole milk
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum

Directions
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.

2) Pour into chilled glasses and garnish with a sprig of mint.

3) Optional: Drop the rum and you've almost got a Shamrock Shake.

Source: Food2.com

IRISH CHEDDAR AND CHIVE SMASHED POTATOES

Serves: 4-6

2 lbs. organic red potatoes, scrubbed
2 tsp. salt
2 Tbsp. Henry's Unsalted Butter
1/2 c. Henry's Milk, warmed
2/3 c. Irish Cheddar, shredded
1/4 c. chives or green onions, finely chopped
salt and fresh cracked pepper to taste

Cut potatoes into 2-inch chunks. Place in saucepan, cover with water and stir in 2 tsp. salt. Bring to a boil over high heat, turn down to a simmer and cook for 15 to 20 minutes, until the potatoes are tender. Drain potatoes, return to saucepan. Mash potatoes by hand to a coarse texture. Turn heat to low, stir milk and butter. Fold in cheese and chives and add salt and pepper to taste.


CORNED BEEF AND CABBAGE

Although it's most popular around St. Patrick's Day, this recipe is delicious year-round. Simply combine corned beef and vegetables in a slow cooker to create this hearty one-dish meal.

Servings: 10 servings

Ingredients
8 whole cloves
1 medium yellow onion, halved
1 lean center-cut corned beef brisket (about 2 pounds)
3 large carrots, peeled and quartered lengthwise and cut into
1/2 pound new potatoes, halved
1/2 pound boiling onions, peeled
1 small head cabbage, outer leaves removed, cut into 6 wedges

Directions
1. Stick cloves in onion. Place onion and beef in slow cooker and add enough water to cover ingredients plus 3 more inches. Cover and cook on LOW for 5 hours.

2. Add carrots, potatoes, onions and cabbage to slow cooker and cook an additional 3 hours.

3. Remove corned beef from slow cooker and slice. Place on large platter with vegetables. Drizzle with the broth to moisten and serve.

Nutrition Facts
Calories 238, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 49 mg, Sodium 1026 mg, Carbohydrate 13 g, Fiber 3 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet

Source: Family Circle Magazine


CREAMY IRISH POTATO CASSEROLE

1-1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour Salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender, drain; reserve.

Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1-1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumbd; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot,

Makes 4 servings.


REUBEN DIP

What happens when you mix the ingredients for a Reuben sandwich in a casserole? You wind up with this yummy hot dip. Serve the appetizer with rye crackers or party rye bread.

Servings: 4 cups
Prep: 10 mins
Total: 40 mins

Ingredients
1/2 pound diced corned beef
1 package (8 ounces) cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drained well
1/2 cup sour cream
1 tablespoon ketchup
2 teaspoons spicy brown mustard
Rye crackers or rye bread

Directions
1. Heat oven to 350 F. Grease a 1-quart casserole dish.

2. In a medium-size bowl, mix corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into the prepared casserole dish.

3. Bake at 350 F for 30 minutes, until hot and bubbly. Serve warm with rye crackers or bread.

Source: Family Circle Magazine


IRISH SODA BREAD
 
4 cups flour
1/4 cup sugar
1 tsp baking powder
2 tbsp caraway seeds
1/4 cup butter
2 cups raisins
1 1/3 cup buttermilk
1 egg
1 tsp baking soda
1 egg yolk, beaten
 
Mix the flour, sugar, and the baking powder into a mixing bowl.  Stir in the caraway seeds.  Cut in the butter until the mixture looks like coarse meal.  Stir in the raisins.  Set aside.  Combine the buttermilk, egg, and baking soda.  Stir into the flour mixture just enough to moisten the dry ingredients.  Turn onto a floured board and knead lightly until the dough is smooth.  Shape into a ball and place in a greased 2 quart casserole dish.  Brush with egg yolk.  Bake at 375 F for one hour.  Cool the bread for 10 minutes before removing from the casserole dish.
 
Source:  Gooseberry Patch - Claire McGeough


LEPRECHAUN KEY LIME CAKE

You don't need luck to bake our cool, creamy, refreshing Leprechaun Key Lime Cake. There's a splash of lemon-lime in every bite thanks to Duncan Hines Lemon Supreme Cake Mix, lemon pudding, lime slices and Key lime juice.

Cake:
1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
1 (3.4 oz) pkg lemon instant pudding and pie filling
4 large eggs
1/2 cup vegetable oil
3/4 cup water
1/4 cup Key lime juice

Glaze:
2 cups confectioners' sugar
1/3 cup Key lime juice
2 tbsp water
2 tbsp butter or margarine, melted

Garnish:
additional confectioners' sugar, lime slices and fresh strawberry slices

1. Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.

2. For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.

3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.

4. For glaze, combine 2 cups confectioner's sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional confectioner's sugar. Garnish with lime slices and strawberry slices, if desired

Preparation Tip
Butter or margarine will cut easier into the flour mixture if it is chilled. Use two knives or a pastry cutter to cut the mixture into crumbs.

Source: Duncan Hines


POTATO ROLLS

1/2 c. lukewarm water (105 degrees)
1 pkg. dry granulated yeast
1 c. mashed potatoes
1 1/2 c. potato water
2/3 c. sugar
1 c. shortening
1 tbsp. salt
2 well beaten eggs
8 c. sifted all-purpose flour

Allow yeast to soften in lukewarm water. Combine hot, freshly mashed potatoes (very smooth and free from lumps) with potato water, sugar, shortening and salt. The heat of the potatoes and potato water will melt the shortening. When cooled to lukewarm, add softened yeast, beaten eggs and 4 cups of the flour and mix well. Then sift in all but 1/2 cup of the remaining flour and mix until smooth. Rub the 1/2 flour into a bread cloth or board, turn dough onto the board and knead until the dough is as smooth as satin.

A bit more flour may be sprinkled on the cloth in the dough is at all sticky, but don't work in a lot more.

Round up into a ball and place in a well greased bowl. Grease top of dough well and cover with damp cloth. Keep cloth damp. Place in refrigerator.

This is enough for about 4 dozen pan rolls. If you would like a dozen tonight, cut off about 1/4 of the dough before refrigerating. All this fourth to rise until double in bulk. Then roll out the dough to about an inch thick and cut into rounds. Brush tops with melted butter, let rise until nearly double, then bake in a hot oven about 20 minutes. To make rolls later on, cut desired amount off the refrigerated dough, make into rolls and let rise until doubled. This cold dough will take longer to rise. Bake in hot oven (about 400 degrees) about 15-20 minutes.



BAILEY'S IRISH CREAM CAKE

Adapted from Recipe Girl via Big Sis Lil Sis.

Cake:
1 cup chopped pecans
1 package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 large eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish Cream liqueur

Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/4 cup Irish Cream liqueur

Start by greasing and flouring a 10-inch bundt pan.  Sprinkle pecans over the bottom.

In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.

Pour batter over nuts in pan.  Bake for 60 minutes  in a 325 degree oven or until toothpick inserted in center of cake comes out clean. 

Cool for 10 minutes in the pan.  Flip the cake out of the pan and cool completely on a wire rack.

While the cake is cooling, make the glaze.  Combine butter, water and sugar in a small saucepan.  Bring to a boil and continue boiling for 5 minutes, stirring constantly.  Remove from heat and add Irish Cream liqueur.

Prick top and sides of cooled cake with a skewer.  Spoon glaze over top and brush onto sides of cake.  Allow the cake to absorb the glaze and repeat until most of the glaze is used.  Save some glaze to pour over sliced pieces.  You'll be glad you did.

Source: Noble Pig


IRSH CHICKEN

1 3-lb. chicken, cut into serving pieces
1 egg
2 cups dehydrated mashed potato flakes
1 stick butter or margarine

Dip chicken pieces in beaten egg, and then roll in potato flakes. Melt one stick of margarine in a shallow baking pan, and then place the chicken in the pan and bake at 400 degrees for 30 minutes. Turn chicken over and bake for another 30 minutes.


IRISH COFFEE PIE

1 graham cracker crust
1 box Dream Whip (use 2 pkgs.)
2 tsp. instant coffee
1/2 cup cold milk
1/3 cup water
5 Tbs. whiskey
1 small pkg. Cool Whip
Jimmies or chocolate curls

1. In a bowl of an electric mixer, combine Dream Whip, instant coffee and milk.

2. Beat on high speed for 1 minute. Stir in 1/3 cup water and whiskey. Beat until light and fluffy.

3. Blend in Cool Whip. Pour into pie crust and sprinkle with Jimmies or chocolate curls. Freeze for about 1 hour before serving.

Source: cooks.com


CREAMY IRISH POTATO SOUP

2 tbsp. butter
4 medium green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Chicken Broth
1/8 tsp. ground black pepper
3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk

HEAT butter in saucepan. Add onions and celery and cook until tender.

ADD broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender.

PLACE half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through.