This month's craft page contains a potpourri of Irish customs.

St. Patrick's Day Irish Shamrock Stamp

A medium to large potato

Cut off the end of the potato, and on the end draw the outline of a shamrock.
Using a table knife(for safety sake) carefully carve away the shape of
the shamrock, down about an inch til only the shamrock shape remains.

Use the potato like a stamp...with a stamp pad or thinned down paint.
Make SURE you use green (the Irish color) and stamp to your heart's content.

St Patrick's Day Emerald Salad

1 1lb. can of sliced peaches with syrup
2 3oz. pkgs. of lime gelatin
2 cups boiling water
1 cup cold water
1 red maraschino cherry
1 cup halved and seeded grapes
or 1 8oz. can grapes, drained

Drain peaches, save syrup. Add enough warm water to syrup to make 1 cup. Dissolve
gelatin in boiling water. Add cold water and the peach syrup. Chill until jelly-like
consistency. Place one cup gelatin mixture into a 6 cup salad mold. Place 12 peach
slices on top of the gelatin, making a sunburst. Place cherry in the center. Dice
remaining peaches. Add peaches and grapes to remaining gelatin. Then pour into
mold and chill until firm. Unmold onto chilled serving plate.

Corned Beef and Cabbage

Corned beef brisket
4 potatoes (cut in chunks)
3 carrots (cut in chunks)
1 medium cabbage (cut in wedges)

Wash brisket under water. Put in pot and cover with water... bring to a boil then
turn heat down, and cover.(Beef should cook 1 hour per pound).
About 30 mins before meat is done, add potatoes and carrots.
About 20 mins before meat is done...add the cabbage and uncover.
Add seasonings to your taste.

Shamrock Rolls

Use frozen bread or your basic bread dough.

Grease a muffin pan and roll dough into small balls. Place 3 in each section of
the muffin pan and brush with melted butter. Let rise then bake for 18 mins.
at 375 degrees.

Enjoy your St. Patrick's Day

and

MAY THE LUCK OF THE IRISH BE WITH YOU!!!

Submitted by Gram

Midi is: "O Danny Boy"

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