The world’s first St. Patrick’s Day parade was held in Boston in 1761, organized by the Charitable Society. The first recorded parade was New York City’s celebration which began on 18 March1762 when Irish soldiers in the English military marched through the city
3 or 4 garlic cloves
1 Leek cut thin slices white and green,
4 cups of water
2.5 – 3.5 lb. corned beef brisket – with spice packet
2 lbs small red potatoes – quartered
3 cups baby carrots or cut to 1 inch
1 head green cabbage – cut into 4 or 5 large wedges
Use the wire rack to keep the meat off the bottom of the pot. I spray the inside w grape seed oil, any cooking oil will work. Put beef brisket, cover with spice packet, & leeks, garlic and 4 cups of water into the instant pot, on the rack.
Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Move “with rack” corned beef, leek, & spice to a platter and cover with foil. Let rest, as you cook the vegetables.
Keep the liquid! Add potatoes, carrots, and cabbage to liquid in the pressure cooker.
Cook at high pressure for 8 to 11 minutes. Do a quick pressure release before removing vegetables.
Below are some past entries for saint patrick’s Day!
Found these on the web back in 2005, long before fake news!
Dill and Dijon mustard add zip to the creamy corned beef filling in
these party sandwiches. For a fun variation, substitute horseradish
for the mustard and garlic powder for the dill.
1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2-1/2 ounces) thinly sliced cooked corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill sprigs, optional
In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add
corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock
cookie cutter, cut out two shamrocks from each slice of bread.
Spread tablespoonfuls of filling over half of the bread; top with
remaining bread. Garnish with dill if desired. Yield: about 16
POT O’ GOLD POTATO SOUP
This golden soup may not be what you expect to find at the end of
the rainbow, but you’ll treasure its rich flavor.
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margarine
2 cans (14-1/2 ounces each) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup cubed process American cheese
3/4 teaspoon garlic salt
1/8 to 1/4 teaspoon chili powder
1/2 cup sour cream
In a 3-qt. saucepan, saute celery and onion in butter for 2-3
minutes. Stir in broth; bring to boil. Reduce heat. Add potato
flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt
and chili powder. Cook and stir until cheese is melted. Just before
serving, add sour cream and heat through (do not boil). Yield: 6
BLARNEY STONE BARS
A lip-smacking layer of tinted frosting is the crowning touch to
these butterscotch bars laden with crunchy pecans.
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and
vanilla. Combine flour, oats, baking powder and salt; add to the
creamed mixture. Fold in the toffee bits and pecans. Spread into a
greased 9-in. square baking pan. Bake at 350 degrees for 20-24
minutes or until a toothpick comes out clean. Cool on a wire rack.
Add food coloring to frosting; spread over the bars. Cut into
diamond shapes. Yield: about 3-1/2 dozen.
LEPRECHAUN LIME DRINK
You won’t need the help of lucky little elves to ready this
refreshing lime concoction.
1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tablespoons sugar
2 cans (12 ounces each) lemon-lime soda, chilled
1 to 2 cups crushed ice
In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and
ice. Pour into glasses. Yield: 7 cups. Nutritional Analysis: One 1-
cup serving (prepared with sugar-free sherbet and diet soda) equals
209 calories, 62 mg sodium, 6 mg cholesterol, 49 gm carbohydrate, 1
gm protein, 2 gm fat. Diabetic Exchanges: 3 fruit, 1/2 fat.