Luck in the Kitchen this St. Patty's Day

By Elaine Reaves McAllister

It's time to celebrate that special occasion that the Irish long for, (and the day that makes the non-Irish people wish they were!) - St. Patrick's Day. As we all know, green is associated with St. Patrick's Day causing thoughts of the Shamrock, Ireland and Spring. As you celebrate the 'day of green' this year, try branching out a little beyond plain corned beef and cabbage with these Irish dishes.

Why not make a dinner for two to celebrate the Irish in both of you? This first recipe adds some green to Spring and puts the Luck O' The Irish in as well!


  • 10 ounces frozen peas
  • 1 cup sliced celery
  • 1 cup chopped fresh cauliflower
  • 1/4 cup green onion - diced
  • 2 tablespoons sliced pimento
  • 1 cup roasted sunflower seeds
  • 1/4 cup crisp cooked crumbled bacon
  • 1/2 cup sour cream
  • 1 cup prepared ranch dressing
  • 1/2 teaspoon dijon style mustard
  • 1 clove garlic -minced
Rinse peas in hot water and drain. Combine vegetables, sunflower seed and bacon with sour cream. Mix prepared dressing, mustard and garlic together; pour over salad. Toss gently; chill. Serves four.

Rest assured, you could catch a Leprechaun with the aroma of... DIJON GLAZED CORNED BEEF.
  • 2 1/2 - 3 pounds corned beef brisket
  • 8 oz orange marmalade
  • 1/4 cup brown sugar; more or less
  • 2 tablespoons dijon mustard
Cook the corned beef according to the directions on the package. This can be done a day ahead or the morning of the day you want to serve. Prepare the glaze by putting all of the ingredients into a small saucepan and melt together. Slather over the corned beef and put into a 350-degree oven for about forty-minutes, until warmed through. You can baste the corned beef with the remaining glaze. Slice thin. Approximately eight servings.

There is an old Irish quote that goes something like this: "When the apple is ripe it will fall." The ripe apples have fallen right into this next recipe.


  • 1 head red cabbage, cored and shredded
  • 2 tablespoons cider vinegar
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 5 apples peeled, cored and quartered
Use a large deep skillet, combine the cabbage, vinegar, sugar, salt and water. Bring to a boil. Lay the apples over the cabbage, cover the pan, and cook the mixture for about 30 minutes, or until the cabbage is tender and the apples have turned into pulp. After about 20 minutes partially uncover it so most of the liquid evaporates. Stir the mixture, taste for seasoning, add more salt and pepper if you like, and serve. Four servings.

May your glass be ever full... with CREAMY IRISH COFFEE.
  • 4 cups strong fresh coffee
  • 1/4 cup sugar
  • 1/2 cup Irish whiskey
  • 1 cup whipping cream
  • 1 tablespoons sugar
  • 2 tablespoons Irish whiskey
Place four cups of strong coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Beat in 2 TBS each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

As St. Patrick's Day gets closer and closer, you should begin planning your Irish festivities. Invite over someone special to your home and create a wonderfully tasty meal with the suggested dishes.

And now, an Irish Blessing:

May the Irish hills caress you.

May her lakes and rivers bless you.

May the luck of the Irish enfold you.

May the blessings of Saint Patrick behold you.