Get your Irish on with seasonal St. Patrick’s Day food

Here are some ideas you might want to try for your Sunday dinner. You’ll notice the corned beef recipes have different methods of preparation. .

Glazed Corned Beef

1 corned beef brisket (3 to 4 pounds), trimmed

1 medium onion, sliced

1 celery rib, sliced

1/4 cup butter

1 cup packed brown sugar

2/3 cup ketchup

1/3 cup white vinegar

2 tablespoons prepared mustard

2 teaspoons prepared horseradish

Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan; set aside.

In a saucepan, melt the butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350 degrees for 25 minutes. Let stand 10 minutes before slicing. Yield: 12 servings.

(Recipe courtesy of “America’s Best Church Supper Recipes,” Reiman Publications)

Slow Cooker Corned Beef and Cabbage

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon pepper

1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half

1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8 to 9 hours or until meat and vegetables are tender. Remove bay leaf before serving. Yield: 6 to 8 servings.

(Recipe courtesy of “Best of Country Slow Cooker Recipes,” Reiman Publications)

Spicy Corned Beef

2 corned beef briskets (about 3 pounds each)

1 medium onion, halved

1 medium carrot, cut into chunks

1 celery rib with leaves

1 tablespoon mixed pickling spices

1/3 cup packed brown sugar

1 tablespoon prepared mustard

1/2 cup sweet pickle juice

Place corned beef in a large Dutch oven; cover with water. Add onion, carrot, celery, and pickling spices. Bring to boil. Reduce heat; cover, simmer for 2-1/2 to 3 hours or until meat is tender.

Transfer corned beef to a 13 by 9-inch baking dish; discard broth and vegetables. Score the surface of meat with shallow diagonal cuts. Combine brown sugar and mustard; spread over meat. Pour pickle juice into the dish. Bake, uncovered, at 325 degrees for 1 hour, basting occasionally. Yield: 18 to 20 servings.

(Recipe courtesy of “Holiday & Celebrations Cookbook 2003,” Reiman Publications)

Irish Beef Stew

1-1/2 pounds boneless beef round steak, trimmed, cut into bite-size pieces

2 tablespoons flour

2 tablespoons oil

1 large onion, coarsely chopped

1 can (14-1/2 ounces) beef broth

1 can (14-1/2 ounces) stewed tomatoes, undrained

1 envelope (0.8 oz.) Garlic & Herb Dressing Mix

1 pound red potatoes (about 3), cut into 3/4-inch chunks

3 carrots, cut into 1/2-inch-thick slices

4 cups hot cooked noodles

Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 minutes stirring occasionally.

Add potatoes and carrots; simmer, covered, 45 minutes or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally. Serve over noodles. Serves 8.

Serve over noodles. Serves 8.

To double: If serving a crowd, prepare as directed using a stockpot and doubling all ingredients. Makes 16 servings.

(Recipe courtesy kraftrecipes.com)

Irish Soda Bread

4 cups all-purpose flour

3 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon baking soda

6 tablespoons cold butter or margarine

1-1/2 cups raisins

1 tablespoon caraway seeds

2 eggs, beaten

1-1/2 cups buttermilk

In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining egg; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball.

Place in a greased 9-inch round baking pan. Cut a 4-inch “X” 1/4-inch deep, in the center of the ball. Brush top with reserved egg. Bake at 350 for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

(Recipe courtesy of “Holiday & Celebrations Cookbook 2003,” Reiman Publications)

Colcannon Potatoes

2 pounds cabbage, shredded

2 cups water

4 pounds potatoes, peeled and quartered

2 cups milk

1 cup chopped green onions

Salt and coarsely ground pepper to taste

1/4 cup butter or margarine, melted

Crumbled cooked bacon and minced fresh parsley

In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm. Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes or until tender. Drain and keep warm.

In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large mixing bowl, mash potatoes. Add milk mixture; beat until blended. Add cabbage, salt and pepper; beat until blended. Top with melted butter, bacon and parsley. Yield: 12 to 16 servings.

(Recipe courtesy of “Holiday & Celebrations Cookbook 2003,” Reiman Publications)

Three’s-a-Charm Shamrock Soup

6 celery ribs, chopped

4 medium carrots, sliced

2 cups cubed peeled potatoes

5 cups water

3 cups cubed cooked corned beef

2 cups chopped cooked cabbage

1 teaspoon dill weed

1 teaspoon salt

1 teaspoon seasoned salt

1/2 teaspoon white pepper

In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Stir in the remaining ingredients. Cover and simmer for 15 to 20 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).

(Recipe courtesy of “Holiday & Celebrations Cookbook 2003,” Reiman Publications)

Chocolate Lime Dessert

with Pots o’ Gold

1 package (3 ounces) lime gelatin

1-3/4 cups boiling water

2 cups crushed chocolate wafers

6 tablespoons butter or margarine, melted

1/4 cup lime juice

2 teaspoons lemon juice

1 cup sugar

1 can (12 ounces) evaporated milk

Pots o’ Gold garnish (recipe follows)

In a small mixing bowl, dissolve gelatin in boiling water. Refrigerate until partially set, about 1-1/2 hours. In a bowl, combine wafer crumbs and butter; press into a 13 by 9-inch dish. Set aside.

Beat gelatin with an electric mixer until foamy. Add the lime and lemon juices. Gradually add sugar, beating until dissolved. While beating, slowly add the milk; mix well. Pour over prepared crust. Refrigerate until set. Garnish with Pots o’ Gold. Yield: 12 to 15 servings.

Pots o’ Gold

1/2 cup semisweet chocolate chips

1/4 teaspoon shortening

1/2 cup light green candy coating disks

Place a sheet of waxed paper on a baking sheet; draw a 1-inch pot with a 2- by 1-inch rainbow coming out of the pot. Place another sheet of waxed paper over the top. Secure both to a baking sheet with tape; set aside.

In a microwave, melt the chocolate chips and shortening; stir until smooth. Cut a hole in the corner of a pastry or plastic bag. Insert round tip No. 3 and add the melted chocolate. Pipe chocolate over outlines; chill.

In another microwave-safe bowl, melt candy coating. Cut a hole in another pastry bag. Insert round tip No. 3 and fill with candy coating. Fill in chocolate outline. Chill until set. Use as a garnish for desserts. Yield: 16 Pots o’ Gold.

Note: Can be made a week in advance. When set, use a spatula to remove them from the waxed paper and place in a single layer in an airtight container. Store in a cool dry place.

(Recipe courtesy of “Holiday & Celebrations Cookbook 2003,” Reiman Publications)

Wearing o’ Green Cake

1 package (18-1/4 ounces) white cake mix

2 packages (3 ounces each) lime gelatin

1 cup boiling water

1/2 cup cold water

Topping:

1 cup cold milk

1 pacakge (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

Green sprinkles

Prepare and bake cake according to package directions, using a greased 13 by 9-inch baking dish. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving. Yield: 12 to 15 servings.

(Recipe courtesy of “Taste of Home Almost Homemade 2012,” Reiman Publications)