Countries around the world celebrate St. Patrick’s Day on March 17. The holiday is in observance of the death of St. Patrick, the patron saint of Ireland who is credited for bringing Christianity to that country. It has become a day to celebrate Irish culture by means of parades, music, dancing, special foods and everything green.
St. Patrick was not actually Irish. It is believed that he was born in Scotland. His parents were Romans living in Britain.
He also didn’t wear green. The color green became associated with this holiday after it was linked to the Irish independence movement in the late 18th century. It is also reminiscent of the beautiful green countryside and the fact that Ireland is known as the Emerald Isle.
St. Patrick is credited for driving all the snakes out of Ireland. According to the fossil records, Ireland was never home to snakes because of the cold, harsh weather and ice. The surrounding seas have also kept them out of the country.
Irish immigrants began observing St. Patrick’s Day in Boston in 1737. They wanted to recognize and celebrate their Irish ancestry. The first St. Patrick’s Day parade in America was held in New York City in 1766. Today, there are more people of Irish ancestry in the United States — 34 million — than in Ireland — 4.2 million.
In Chicago, the Journeymen Plumbers Local Union No. 110 dyes the river Kelly green. The dye lasts for about five hours.
According to Irish legend, the shamrock was used by St. Patrick as a metaphor for the Holy Trinity when he was first introducing Christianity to the country. The odds of finding a four-leaf clover are about one in 10,000.
However you choose to celebrate the holiday, make this year’s St. Patrick’s Day a great one. Here are a few food suggestions to add to your holiday fun. Thanks for reading.
SLOW COOKER CORNED BEEF AND CABBAGE
4 large carrots, peeled and cut into pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4-pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped
Place the carrots, potatoes and onion into the bottom of a slow cooker. Pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket, and sprinkle the spice packet from the brisket on top. Cover, and set the cooker on high. Cook for about seven hours. Stir in the cabbage, and cook for an additional hour.
ST. PATRICK’S DAY DILL DIP
½ cup mayonnaise
½ cup sour cream
1 teaspoon dried dill weed
1 teaspoon seasoning salt
¼ teaspoon onion salt
½ teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 tablespoon dried parsley
¼ teaspoon hot pepper sauce
1 large green bell pepper (for serving)
Mix all ingredients, and chill for at least two hours. Slice off the top of the bell pepper and gently clean out inside. Spoon dip into bell pepper, and sprinkle with additional dill weed. Serve with raw vegetables, such as celery, mushrooms, carrots, cherry tomatoes, broccoli, cauliflower and bell pepper strips.
PISTACHIO SALAD
1 (3-ounce) package instant pistachio pudding mix
1 (12-ounce) Cool Whip
1 cup miniature marshmallows
1 (20-ounce) crushed pineapple with juice
1 cup chopped pecans
3 sliced or cubed bananas
In a large bowl, fold together the pudding mix and Cool Whip. Add the marshmallows, pineapple with juice, nuts and bananas. Mix well, and refrigerate overnight.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
