photo by crd
Maybe, for a wee bit o’ fun, you wear something green, buy a shamrock shake, or drink green brewskies or Irish coffees on St. Patrick’s Day. This year, serve your family more than last-minute green vegetables. Put on a leprechaun hat, and cook a hearty feast. These recipes are deliciously festive, but, as luck would have it, they can be served any time of the year.

Corned Beef and Cabbage

4 pounds corned-beef brisket with spice packet
water
1 can of beer, optional
1/4 cup brown sugar
1 medium onion, chopped
2 bay leaves
6 potatoes, cut in half
5 carrots, peeled and chopped
4 cloves garlic
1 medium head cabbage, cut into small wedges
1 medium onion, chopped

Place corned beef in large pot, and cover with water and one can of beer. Add the spice packet. Cover pot, and bring to a boil. Reduce heat. Add brown sugar, onion and bay leaves. Simmer 3-1/2 hours. Skim top if needed. Add potatoes, carrots, garlic and cabbage, and cook until the vegetables are tender. Remove meat, and slice across the grain. Or combine all ingredients in a slow cooker on low for 6 hours.

Brown-Sugar Meatloaf

1/2 cup packed brown sugar
1/2 cup ketchup
1-1/2 pounds ground beef
3/4 cup milk
2 eggs
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine-cracker crumbs

Preheat oven to 350 F. Lightly grease a loaf pan. Press the brown sugar in the bottom of the prepared loaf pan, and spread the ketchup over the sugar. In a mixing bowl, thoroughly mix all remaining ingredients, and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. — Heather, New York

Colcannon

8 slices bacon
1/2 small head cabbage, chopped, or 16-ounce bag of coleslaw mix
1 large onion, chopped
6 potatoes, boiled
1/2 cup milk
1/4 cup butter
salt and pepper, to taste

In a skillet, fry bacon. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft. Mash potatoes with milk and butter, and season with salt and pepper. Fold in the bacon, cabbage and onions, and transfer the mixture to a large serving bowl. Optional: Brown under broiler. — Darlene B, New York

Irish Soda Bread

3/4 cup raisins
3-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 pint sour cream
1 tablespoon caraway seeds

Preheat oven to 350 F. Soak raisins in warm water for 20 minutes to plump them. In a large bowl, combine dry ingredients. In a small bowl, beat eggs and stir in sour cream. Add the egg mixture to the dry ingredients, and stir with a wooden spoon or use hands. Stir in the raisins and caraway seeds. Place dough in a greased 9-inch springform pan. Dust the top with flour to prevent hands from sticking, and pat the dough evenly in the pan. With a knife, make a shallow crisscross slash on the top. Bake for 50 minutes. — Chris, Canada

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