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What are you serving on Saint Patty's Day.

I'm half Irish (Half Indian) I'll be serving Corned Beef, Cabbage, Carrots and Potatoes. Probably some Green Beer.

Answer Question

Asked by Anonymous at 12:00 AM on Mar. 16, 2010 in Food & Drink

Answers (8)
  • Roast beef, since hubby doesn't like corned. And I'll have to sneak in the cabbage, 'cause he doesn't like that either; mashed potatoes, green beans, salad, and his good ole' sweet tea.

    Answer by GoodMomma24-7 at 12:02 AM on Mar. 16, 2010

  • Normal food. We don't "celebrate" or serve special foods for st pattys. Frankly I'm not even sure what day it is. If it's tomorrow we're grilling burgers. If it's weds, I'm throwing together a hotdish cuz I have a church function. If it's thurs who knows.

    Answer by Anonymous at 12:05 AM on Mar. 16, 2010

  • Same as you except no green beer. Then I will make a bunch of green desserts. I usually make rice crispie balls dies with green food coloring and green sugar cookies. Then I buy cupcakes =)

    I love my sweets and my niece and nephew love coming over on any holiday. I love using any holiday as an excuse to bake wayyy too much.

    Answer by imamommmmyyy at 12:12 AM on Mar. 16, 2010

  • in ireland they actually don't serve corned beef and cabbage. thats an american meal

    Answer by aliishott2 at 12:22 AM on Mar. 16, 2010

  • GREEN EGGS AND HAM no joke. ive got the food coloring ready!

    Answer by shortycmlb at 12:33 AM on Mar. 16, 2010

  • Irish Stew
    1 tablespoon olive oil
    1 small yellow onion -- chopped
    1 1/2 cups baby carrots -- halved lengthwise (or cut, regular carrots)
    6 small white potatoes -- baby or miniature if available, halved
    or quartered (I love those yukon golds!)
    2 cloves garlic -- minced
    1 1/2 cups cannellini beans, cooked -- (1 can) drained and rinsed (or your own cooked, dried beans)
    2 cups vegetable stock
    1 bay leaf
    1/4 cup dry white wine (I use Guinnes, of course)
    2 tablespoons tamari or braggs or soy sauce
    1 teaspoon dried thyme
    salt and freshly ground pepper to taste
    3 large kale leaves -- or other dark leafy greens, chopped,
    cooked in simmering water to cover until tender, and drained


    Answer by rkoloms at 6:25 AM on Mar. 16, 2010

  • Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes (I do this in the crock, on high). Transfer the onions to a 4 to 6 quart slow cooker. Add the carrots, potatoes, garlic, beans, stock, bay leaf, wine, tamari, and thyme and season with salt and pepper. Cover and cook on Low for 6 to 8 hours.

    About 10 minutes before serving, stir in the cooked kale. Serve hot.

    Answer by rkoloms at 6:25 AM on Mar. 16, 2010

  • I'm going to be making my very first corned beef and cabbage =) Found a recipe on line for the crock pot, with potatoes and carrots....hope it turns out ok.

    Answer by gramsmom at 11:18 AM on Mar. 16, 2010

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