Celebrating St. Patrick

Some say the patron saint of Ireland wasn’t even Irish. Supposedly, Patrick as we know him, was born around 373 A.D. in either Scotland, near the town of Dumbarton, or possibly in Roman Britain. Little is known about him, though, as we all know, March 17 is traditionally considered the date of either his birth or death.

Historical accounts say that Patrick was enslaved in Ireland and returned later as a missionary. He predates the Roman Catholic Church, was considered a “saint’’ before the Roman church created its list of saints and included him in it.

Kidnapped by pirates at 16 and sold into Iris slavery, he experienced “religious visions” and found strength in his faith during six years of captivity. Finally escaping, he went to France, became a priest and later a bishop. Legend has it that Saint Patrick drove all the snakes (pagans) out of Ireland and “into the sea,” where they drowned.

The three-leafed Irish clover we know as the shamrock, means “summer plant,” and is a common image in Celtic artwork, found on Irish medieval tombs and old copper coins, known as St. Patrick’s money. The plant is also alleged to have mystic, even prophetic powers.

St. Patrick was credited for using the shamrock in the fifth century to symbolize the divine nature of the trinity when he introduced Christianity to Ireland. Today, the shamrock joins the English Rose and the Scottish Thistle on the British flag and is a vital part of Saint Patrick’s Day celebrations.

“The Wearing of the Green” symbolizes the birth of springtime. Irish legend states that green clothes attract faeries and aid crops.

So now that you’ve had your history lesson, let’s celebrate Ireland’s patron saint!

Shamrock Green Peppers

Create a simple but healthy St. Patrick’s Day snack by slicing a green bell pepper widthwise; it will reveal a shamrock or lucky four-leaf clover shape. Slice another pepper lengthwise to create stems. Serve with your favorite dip.

Irish Potato Casserole
10 medium potatoes, peeled
8 oz. cream cheese, softened
8 oz. sour cream
½ cup butter or margarine, melted
¼ cup chives
1 clove garlic, minced
1 tsp. salt
1/8 tsp. garlic powder
Paprika

Cook potatoes in boiling water for approximately 30 minutes or until tender.

Drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika; beat just until combined. Spoon mixture into a lightly buttered casserole or baking dish; sprinkle with paprika. Cover and refrigerate overnight. Remove 15 minutes before baking. Uncover and bake at 350 for 30 minutes.

 

Irish Dark Soda Bread

3 cups all- purpose flour
2 cups whole wheat flour
2 tsp. baking soda
1 Tbsp.baking powder
2 Tbsp. brown sugar
2 ¼ cups buttermilk

Mix dry ingredients in large bowl. Pour buttermilk into the bowl and stir, using a wooden spoon just until soft dough forms, but not until smooth. Knead for about one minute; divide into two portions and shape each into a round loaf, pressing down a bit to slightly flatten it. Place loaves on a large ungreased baking sheet. Sprinkle some additional flour on the top of each loaf and use a sharp paring knife to make the sign of a cross on top of each. Allow the loaves to rest for 10 minutes. Bake on the middle rack of the oven for 45 minutes at 400 degrees until brown.

St. Patrick’s Day Punch

½ gallon lime sherbet
2 liter Sprite, 7-up or ginger ale

Allow sherbet to soften in the refrigerator for about an hour. Mix sherbet and beverage in punch bowl or large mixing bowl with a hand mixer on medium speed until well blended. Best when served immediately.

Green Eggs and Ham

Add a drop of green food coloring into eggs before scrambling.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.