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Top O’ the mornin’ to ya––and may you be in a happy mood today. All the lads, lassies and leprechauns are celebrating today, the birthday of St. Patrick, the so-called apostle of Ireland.

In America today there are more people of Irish descent than in Ireland and this Irish celebration is as festive as it was over 100 years ago. It is a joyous celebration of the “wearin’ of the green,” tall tales, eating lots of potatoes, corned beef and cabbage––and always leprechauns. In Irish folklore the leprechaun is known as a short-tempered, wealthy elf who is not to be trusted at anytime, out-witting everyone who crosses his path.

The three-leaf shamrock is the national plant of Ireland, a green, living symbol as a part of the decorations on this special day.

Also honored on this day is the potato for which Ireland is famous. There are many kinds of potato dishes developed by the Irish people and served at almost every meal. I’ll bet carbohydrates are not a concern in their meal planning as soda bread is served often as well.

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This hearty soup made famous by the Irish, but with a French name, is one you will want to add to your recipe box.

POTAGE BONVALET

2 medium potatoes, peeled and diced

4 c. beef broth

1 medium parsnip, peeled and diced

1/2 c. margarine or butter

1 medium onion, diced

1-15 oz. can white beans, drained (navy beans)

2 c. milk or half & half

salt and pepper to taste

parsley flakes and sour cream as a garnish

Combine in large saucepan first three ingredients; bring to a boil. Lower heat and cook until veggies are tender, 15-20 minutes.

Meanwhile, saute onions in margarine over medium heat until soft, 3-4 minutes; add to potato mixture. Remove from heat and blend in blender or food processor.*

Return to saucepan and add milk, salt and pepper to taste, mixing thoroughly. Heat until hot––not boiling–– stirring constantly. Serve piping hot with parsley and a dollop of sour cream. Serves 6-8.

*When blending, remove center cap or tilt the lid so steam can escape and not pop the lid off. I would blend half of the mixture at a time. I make this soup without blending it as I like the chunks of potato and parsnips in the soup.

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This casserole can be served as a main dish along with a green soda bread.

POTATO AND SAUSAGE GRATIN

3 medium to large potatoes, cook with jackets (skins) on, cooled and sliced 1/2-inch thick

1 c. minced onion

1/2 c. margarine or butter

half pound polish sausage (kielbasa) sliced 1/2-inch thick

3 eggs, slightly beaten

1-1/2 c. milk or half & half

1/4 c. grated swiss cheese

salt and pepper to taste

margarine

In a greased or sprayed 2-qt. casserole, arrange layers of potatoes and sausage ending with potatoes.

Blend eggs, milk and seasonings; pour over potatoes. Sprinkle with cheese and dot with margarine (about 2-3 t.).

Bake at 375 degrees, 30-40 minutes or until top is lightly browned. Serves 4.

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This bread is a great accompaniment to both of the recipes above.

IRISH SODA BREAD

4 c. flour

2 t. salt

3 t. baking soda (one tablespoon)

1 t. baking powder

1/3 c. sugar

1/4 c. margarine

1 egg, beaten

2 c. raisins

2 c. buttermilk

Sift dry ingredients together three times or stir with a wire whisk until thoroughly combined. Cut margarine into flour until crumbly (mixture should have coarse crumbs). Add last three ingredients; beat well.

Turn into a floured surface and knead until smooth.

Divide dough in half and shape into two round loaves. Place on greased baking sheet, bake at 375 degrees for 45 minutes or until loaves have a hollow sound when tapped on the bottom.

Makes two loaves. Freeze one loaf so serve for “drop in” company, along with a hot cup of coffee or tea.

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These “stir & bake” cupcakes have a pastel green coloring that make them perfect for St. Patty’s Day.

ST. PATTY’S DAY CUPCAKES

1-3/4 c. flour

2/3 c. sugar

1 small package (3.4 oz.) instant pistachio pudding mix

2 t. baking powder

1/2 t. salt

2 eggs

1-1/4 c. milk

1/2 c. canola oil or vegetable oil

1 t. vanilla

green food coloring (optional)

cream cheese frosting, or your favorite creamy white frosting

In a large bowl, combine dry ingredients.

In another bowl, beat together rest of ingredients, except green coloring; add to dry ingredients and mix just until blended.

Fill paper-lined muffin cups 3/4 full. Bake at 375 degrees, 19-22 minutes or until toothpick inserted in center comes out clean. Cool on rack.

Add a couple drops of food coloring to frosting. Don’t all too much unless you want a dark green frosting. Frost cupcakes. Makes 12 cupcakes.

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Thought for the day: May the shamrocks be their greenet, and the sky its softest blue, and may this day be a special one––especially for you.

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