Green signifies hope in Ireland. We too are living in a green world.
Right now in our society, being green or resourceful is trendy and cool.
Our kids seem to be the recycling police, and with their persistence, we are all starting to do our part for their future. Recycling, reducing chemicals that we use in our homes and using our resources wisely are all things that we are doing to go green.
If there was a green day, it would be on March 17, St Patrick’s Day. We wear green, eat green and decorate green.
Read Also
Rural emergency room closures continue to be vexing problem
Staffing issues are at the root of disruptions and closures in hospital emergency departments, both in rural and urban Canadian locations.
I remember getting pinched at school for not wearing green on March 17. It did not work when I tried to claim I was wearing green underwear. I remember the pain and I never forgot again.
One of the greatest Irish festivals, St. Patrick’s Day or Paddy’s Day, commemorates the death of St. Patrick, the patron saint of Ireland. St. Patrick’s Day is a festive public holiday in the Republic of Ireland and also celebrated in Canada, Great Britain, Australia, the United States and New Zealand.
The magic shamrock
Three is Ireland’s magic number. Hence the symbolism of the shamrock and its beautiful three leaves on each green stem. Crone, mother and virgin. Love, valour and wit. Faith, hope and charity. Father, son and holy spirit.
Numbers played an important role in Celtic symbolism. Three was the most sacred and magical number. It may have signified totality: past, present and future or behind, before and here or sky, earth and underworld.
Everything good in Ireland comes in threes.
St Patrick’s menu
Fun and feasting are the best part of the day. Try the following delicious recipes:
Lime float
Put one or two small scoops of lime sherbet in a clear glass ice cream cup or beer mug. Pour 7-Up over the sherbet.
Add a dollop of whipped cream, green sugar sprinkles and a green maraschino cherry.
Adults can enjoy this fizzy treat too, or perhaps they might attempt some cold green beer (do this at home by adding a few drops of green food colouring to your favourite light ale) or Irish cream on ice.
Dill dip
2 8 oz. pkg. softened cream
cheese
4 dill pickles, chopped
1/4 cup mayonnaise 60 mL
1/4 cup pickle juice 60 mL
sea salt and fresh or dried
dill to taste, optional
Mix the ingredients and cool.
Serve with veggies or rippled potato chips.
Slow-cooker potato soup
51/2 cups cubed 1.4 L
peeled potatoes, divided
23/4 cups water 675 mL
1/3 cup butter, 75 mL
cubed
1 cup cubed fully 250 mL
cooked ham
2 celery ribs, chopped
2/3 cup chopped 150 mL
onion
1 teaspoon paprika 5 mL
1/8 teaspoon pepper 0.5 mL
1/2 cup processed 125 mL
cheese
(Velveeta), cubed
2/3 cup sour cream 150 mL
milk, optional
Place 41/2 cups (1.124 L) of the potatoes in a saucepan; add water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Remove from the heat; do not drain. Mash potatoes; stir in butter.
In a three quart slow cooker, combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in the mashed potato; top with cheese. Cover and cook on low for five to six hours or until potatoes and other vegetables are tender. Stir in the sour cream until blended. Thin soup with milk if desired. Serves six.
Source: Taste of Home
Irish Sheperd’s Pie
6 cups potatoes, peeled 1.5 L
and cooked
1 cup sour cream 250 mL
salt and pepper to taste
11/2 lb pounds ground 680 g
beef
1/2 cup chopped onion 125 mL
1 medium sweet red pepper,
chopped
1 can (10 oz) condensed cream of mushroom soup, undiluted
1 can (16 oz) whole kernel
corn, drained
1/2 cup milk 125 mL
2 tablespoons butter, 25 mL
melted
Mash potatoes with sour cream. Add salt and pepper; set aside. In a skillet, cook beef with onion and red pepper until meat is brown and vegetables are tender; drain. Add soup, corn and milk; mix well.
Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Yield: 8-10 servings.
Irish cream trifle
1 pkg. devil’s food cake mix
1 cup refrigerated Irish 250 mL
cream
31/2 cups cold milk 875 mL
2 pkgs. (3.9 oz. each) instant
chocolate pudding mix
3 cups whipped 750 mL
topping or whipping cream
12 spearmint candies, crushed
Prepare and bake cake according to package directions, using a greased 13 x nine inch baking pan. Cool on a wire rack for one hour.
With a meat fork or wooden skewer, poke holes in cake about two inches apart. Slowly pour cream over cake; refrigerate for one hour.
In a large bowl, whisk the milk and pudding mixes for two minutes. Let stand for two minutes or until soft-set.
Cut cake into 1 1/2 inch cubes; place a third of the cubes in a three quart glass bowl.
Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.
Serves 14 to 16.
Shamrock cookies
3/4 cup butter, softened 175 mL
2/3 cup sugar 150 mL
1 egg
1/4 teaspoon peppermint 1 mL
extract
few drops green food coloring
2 cups all-purpose 500 mL
flour
1/4 teaspoon salt 1 mL
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, extract and food coloring.
Combine flour and salt; gradually add to the creamed mixture and mix well until dough forms. Cover and refrigerate for one hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut with a lightly floured two inch shamrock cookie cutter.
Place one inch apart on ungreased baking sheets. Bake at 375 F (190 C) for 10 to 12 minutes or until edges are lightly browned.
Cool for one minute before removing to wire racks. When cool, decorate with green icing and sprinkles if desired.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
