Featured Holiday – St. Patricks Day

ST. PATRICK’S DAY – March 17th – St. Patrick was born in the fourth century A.D. He was not an Irish man, yet he is known as the Patron Saint of Ireland. he is said to have been from Scottish or English decent. He first went to Ireland as a boy. He was kidnapped and sold into slavery. He spent six years in Ireland. Most of which he was imprisoned.

He claimed that God spoke to him and helped him escape. It took him about 12 years to return to Ireland. While he was gone he had become a Bishop and came to love the Lord very much.

He spent 20 years in Ireland converting pagans to Christianity. He helped set up schools and churches across Ireland. He became very loved and cherished by the Irish people.

Today, St. Patrick’s Day is celebrated in many countries. The color green has become a huge part of St. Patrick’s Day. Many people wear the color green on this day. As a child I remember that if you didn’t wear green you might get pinched. Ouch!

An Irish Blessing:

Dance as if no one were watching,
Sing as if no one were listening,
And live every day as if it were your last.

Enjoy some traditional American Irish recipes below.

RACK OF LAMB

2 c. chopped onions
2 cloves garlic, crushed
3 oz. honey
1 oz. lime juice
1/2 tsp. kosher salt
1 tsp. pepper
1 tsp. smoked flavoring spice
2 c. cold water
melted butter

Mix all ingredients and keep at room temperature.

Mix all ingredients for marinade together in baking dish. Set marinade rack of lamb for at least 24 hours in refrigerator for full flavor. Drain the rack and brush off all onions. Wrap bones of rack in aluminum foil. Brush rack with melted butter and roast in oven at 400 degrees for approximately 10 minutes for rare, 12 to 15 minutes for medium, 15 to 20 for well.

CORNED BEEF AND CABBAGE

1 large lean corned beef
4 large Yukon gold potatoes, peeled and quartered
8 large carrots, peeled and julienned
8 medium onions, peeled and sliced into small wedges
1 large cabbage, cut into small wedges

Put corned beef in a roasting pan and add 1/2 inch water to bottom of the pan.

Bake at 325 degrees for 2 1/2 – 3 hours. When finished cooking, turn off oven, pour liquid from roasting pan into a large pot. Put corned beef back in warm oven. Add water to liquid to your taste. Add vegetables and cook. Add cabbage the last 15 minutes.

IRISH STEW

1 lb lamb
3 lbs potatoes
1/2 lb carrots
1/2 lb parsnips
2 or 3 onions
Olive oil
1 Tbsp light brown sugar
2 cups stock
4 bay leaves
1 1/2 tsp. basil

Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes in olive oil, and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. Add salt, pepper, bay leaves, basil, and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 to 1/2 hours.

About the Author: Lara Velez is a homeschooling Mom of two, wife, business owner and published writer. She runs a large website for Christian Mothers, Moms of Faith and an encouraging blog for wives, Becoming a Wife that Pleases the Lord. She enjoys cooking, reading, scrapbooking, and being a wife and mom.