St.

Patrick's Day is this Friday and a true celebration of

Ireland's patron saint wouldn't be complete without a

hearty meal of corned beef and cabbage, boiled potatoes

and buttered Irish soda bread.

Local

groceries have stocked their counters with the staples

for a simple and easy Irish meal. Just remember that beef

brisket will shrink significantly after being boiled and

simmered for a few hours. Selecting a larger cut with

less fat, which is typically more expensive, can

ultimately be the better buy.

Boiling

wedges of cabbage with the meat can add to the overall

flavor of both ingredients. Just add the cabbage the last

half hour or so for a side that is slightly crisp.

Most cooks

have items necessary for a nice loaf of soda bread right

on their shelves. Flour, baking soda, salt and buttermilk

are the key ingredients. After forming the loaf, don't

forget to slice a cross on the top to "let the

fairies out."

Below is a

sampling of recipes to make your St. Patrick's Day

delicious:

Corned

Beef and Cabbage with Horseradish Sauce

Yield: 8

servings

1 onion

4 cloves,

whole

4 lb.

corned beef

2 parsley

sprigs

peppercorns, whole

2 lb.

cabbage

1 cup sour

cream

1 tbsp.

prepared horseradish

Peel onion

and stick with cloves. Put corned beef, onion, parsley

and peppercorns in a large pot and cover with water.

Cover, bring to a simmer and cook gently until tender, 2

1/2 to 3 hours. Cut cabbage into wedges and core. Add to

the pot, cover and simmer until tender, about 30 minutes.

Combine sour cream with horseradish. Serve the meat and

cabbage with some broth ladled over all and the

horseradish on the side.

Mary

Lee's Irish White Soda Bread

3 1/4 white

flour, preferably unbleached

1/2 tsp.

salt

1/2 tsp.

baking soda

1 1/2- 2

cups buttermilk

Preheat

oven to 450 degrees. Sieve the dry ingredients. Make a

well in the center. Pour most of the milk in at once.

Using one hand, mix in the flour from the sides of the

bowl, adding more milk as necessary. The dough should be

softish, not too wet or sticky. When it all comes

together, turn it out onto a floured board, kneading

lightly, just enough to tidy it up. Pat the dough into a

round about 1 1/2 inches deep and cut a cross on it. Bake

in a hot oven for 15 minutes, then turn down heat to 400

degrees for 30 minutes or until baked. If you are in

doubt, tap the bottom of the bread; if it is baked, it

will sound hollow.

Irish

Omelet

4 large

eggs, separate out yolks

1 large

potato, mashed

1 squeeze

of lemon juice

1 tbsp.

chopped chives

salt and

pepper

1 tbsp.

butter

Separate

the eggs and beat the yolks, add to the mashed potato,

mixing thoroughly. Add the lemon juice, chives and salt

and pepper. Melt the butter in the omelette pan. Whisk

the egg whites until stiff and stir them into the potato

mixture. Cook the mixture until golden, then run under

the broiler to finish and puff it up. Serve at once.

Irish

Marmalade Cake

4 oz. or 1

stick butter

4 oz. or

1/2 cup sugar

4 oz. or 4

tbsp. whisky marmalade, or Irish Mist

8 oz. or 2

cups of self-rising white flour

2 eggs

beaten

2 1/2 tbsp.

milk

Cream the

butter and sugar together. Add the marmalade or Irish

Mist and beat well. A little at a time, add the flour,

beat eggs and milk. Spread the mixture evenly into a

7-inch baking pan lined with foil.

Bake at 375

degrees to 400 degrees for about 1 hour. Cool in baking

pan.

St.

Pat's Potato Pizza

Servings: 1

round 14 in. pizza

25 minutes

baking time after prep time

2 medium

onions, thinly sliced

1 tbsp.

vegetable oil, divided

1 tsp.

dried thyme leaves

2 medium

Wisconsin red potatoes sliced 1/8 inch thick

ground

pepper

3 to 3 1/2

cups all purpose flour

1 pkg.

Fleischmann's rapid rise yeast

3/4 tsp.

salt

1 cup very

warm water (120-130 degrees F)

1-1/2 to 2

cups (6-8 ounces) shredded Swiss cheese

4 oz.

corned beef, sliced 1/8 inch thick and cut into strips

2 tbsp.

grated Parmesan cheese

1. In a

large skillet, cook onions in 1 tbsp. oil over medium

heat, stirring occasionally until soft. Reduce heat to

low. Sprinkle thyme over onions and layer with potatoes.

Cover and cook until potatoes are tender, about 10

minutes. Remove from heat. Season with pepper if desired;

reserve.

2. In a

large bowl, combine 2 cups flour, undissolved yeast and

salt. Stir water and remaining 1 tbsp. oil into dry

ingredients. Stir in enough remaining flour to make soft

dough. Knead on lightly floured surface until smooth and

elastic, about 4 to 6 minutes. Cover; let rest on floured

surface for 10 minutes.

3. Punch

dough down, form dough into smooth ball. Roll or pat

dough to 15-inch round. Place on greased 14-inch pizza

pan or baking sheet. Turn up edge and pinch to form

1/2-inch rim. Layer half of Swiss cheese and reserved

potato mixture on dough. Bake at 400 degrees F for 15

minutes on lowest oven rack. Top with corned beef,

remaining half of Swiss cheese and parmesan cheese.

Return to oven and bake 5 to 10 minutes, until cheese

melts.

Irish

Hot Pot

6 medium

potatoes peeled and sliced thin

2 medium

onions sliced thin

3 carrots

scraped and sliced thin

1/4 cup

cooked rice

1 can 14.5

oz. peas with liquid

1 pkg.

20-ounce sausage links or ground chuck, browned

1 can 15

oz. condensed cream of tomato soup diluted with a can of

water

Salt and

pepper to taste

In a

buttered, 4 qt. casserole dish, layer the potatoes,

onions and carrots, season each layer as you go with salt

and pepper. Sprinkle with rice, then the peas with their

liquid and top with meat. Pour the diluted soup over all.

Bake covered in a 375-degree oven for 1 hour. Remove

cover, turn sausages over and bake an additional hour,

uncovered.

Irish

Clear Lamb Stew

Servings:

2 1/2 lb

Lamb: "neck chops"

4 ea

Medium-sized onions

4 ea

Medium-sized carrots

1 x Salt

and pepper

1 tbsp.

Lamb fat

1 tbsp.

Butter

2 1/2 c

Stock or water

1 tbsp.

Chopped parsley

1 tbsp.

Chopped chives

Don't let

the butcher trim the fat off the lamb chops! Shred some

of it and render it down in a heavy casserole. Peel

onions and potatoes, scrape carrots. Cut the meat into 8

pieces; only excess fat is cut away. Bones need not be

removed. Cut the carrots and onions in quarters. Toss the

meat in the hot fat until its color changes; repeat with

onions and carrots. Add stock and season carefully. Put

whole potatoes on top. Simmer gently until the meat is

cooked, approximately 2 hours. Pour off the cooking

liquid: degrease it, and reheat in a saucepan. Check

seasoning. Then swirl in butter, chives, parsley, and

pour back over stew meat. Pour the diluted soup over all.

Bake covered in a 375-degree oven for 1 hour. Remove

cover, turn sausages over and bake an additional hour,

uncovered.

Apple

Fritters

Servings: 4

5 oz Flour

5 fl oz

Water

1/4 tsp.

Salt

2 Eggs

(separated)

1 tbsp.

Melted butter

2 Large

cooking apples

4 oz Sugar

1 x Lemon

juice

1 x Oil for

deep frying

Make batter

at least an hour before required, using following method:

sift together flour and salt. Make a well in the center.

Add the cooled melted butter and some of the water and

egg yolks. Work in the flour and beat until smooth. Add

remaining water. Leave to stand. Just before using, beat

the egg whites until stiff but not dry.

Fold into

batter mix. Peel, core and slice apples (slices about

1/4-1/2 inch thick). Dip into batter and deep fry in very

hot oil (175-180C) until golden. Drain and serve dredged

with sugar and sprinkled with lemon juice.

Oat

Cakes

Servings: 8

6 oz

Oatmeal (preferably fine)

2 oz Flour

1 tsp. Salt

10 fl oz

Warm water

Mix flour

and salt together. Slowly add warm water. Roll out on a

floured board to 1/4 inch thick. Cut into triangles. Cook

on a pan or griddle until golden on both sides. Dry out

in a cool oven (150 C / 300 F) until crisp. These cakes

are eaten buttered, with a glass of milk, for supper, but

are also good with oily fish such as herring or mackerel.

(They are also terrific with wine and cheese.)

Tipsy

Cake

Servings: 4

1 lb Stale

cake (pound, angel)

3 tbsp. Jam

1 x Measure

whiskey

5 fl oz

Sherry

1 pt Warm

custard

10 fl oz

Whipped cream

Break up

the cake or cakes and gently mix the jam through -

the mixture does not have to be completely even. Place in

a glass bowl. Mix sherry and whiskey and sprinkle over

cake. Press down lightly. Pour custard over the cake, and

chill. Then spoon whipped cream over top and serve.

Festive

Irish Cream Cheesecake

1 cup

Graham Cracker Crumbs

1/4 cup

Sugar

1/4 cup

Margarine, melted

1 envelope

Unflavored Gelatin

1/2 cup

Cold Water

1 cup Sugar

3 Large

eggs, separated

16 oz Cream

cheese, softened

2 tbsp.

Cocoa

2 tbsp.

Bourbon

1 cup

Whipping Cream, whipped

Combine

graham cracker crumbs, sugar, and margarine; press onto

bottom of 9-inch spring form pan. Soften gelatin in

water, stir over low heat until dissolved. Blend in 3/4

cup sugar and beaten egg yolks; cook stirring constantly,

over low heat, 3 minutes.

Combine

cream cheese and cocoa, mixing at medium speed on

electric mixer until well blended. Gradually add gelatin

mixture and bourbon, mixing until well blended.

Chill until

thickened, but not set. Beat egg whites until foamy;

gradually adding the remaining sugar, beating until stiff

peaks form. Fold egg whites and whipped cream into cheese

mixture and pour over crust. Chill until firm. Garnish

with chocolate curls and small silver candy balls, if

desired.

VARIATION:

Substitute 2 tbsp. cold coffee for bourbon.

Potato

Pie

Servings: 4

1/2 lb

Boiled potatoes

1/4 lb

Butter, melted

3/4 lb

Sugar

3 x

Almonds, pounded

1 tbsp.

Orange extract

6 Eggs

4 fl oz

Whiskey

Mash the

potatoes until lump-free. Separate the yolks and whites

of the eggs and beat separately; the yolks until

lemon-colored, the whites until stiff. Add the almonds,

orange extract, sugar and egg yolks to the potatoes; mix

well, then add the glass of whiskey, and when combined,

fold in the egg whites. Have ready a greased and floured

cake pan with a greased piece of butcher paper/baking

parchment in the bottom. (Or alternately, prepare 2 pie

crusts and fill them with the mixture.) Bake at 375F for

40-45 minutes.