Countries around the world celebrate St. Patrick’s Day on March 17. The holiday is in observance of the death of St. Patrick, the patron saint of Ireland, who is credited for bringing Christianity to that country. It has become a day to celebrate Irish culture by means of parades, music, dancing, special foods and everything green.
St. Patrick was actually British. He was born to Roman parents from Scotland. He also didn’t wear green. The color green became associated with this holiday after it was linked to the Irish independence movement in the late 18th century. It is also reminiscent of the beautiful green countryside and the fact that Ireland is known as the Emerald Isle.
St. Patrick is credited for driving all the snakes out of Ireland. According to the fossil records, Ireland was never home to snakes because of the cold, harsh weather and ice. The surrounding seas have also kept them out of the country.
Irish immigrants began observing Saint Patrick’s Day in Boston in 1737. They wanted to recognize and celebrate their Irish ancestry. The first Saint Patrick’s Day Parade in America was held in New York City in 1766. Today there are more people of Irish ancestry in the United States (34 million) than in Ireland (4.2 million).
In Chicago, the Plumbers 110 Union dyes the rivers Kelly green. The dye lasts for about 5 hours.
The shamrock was used by Saint Patrick as a metaphor for the Holy Trinity when he was first introducing Christianity to Ireland. The odds of finding a 4-leaf clover are about 1 in 10,000.
However you choose to celebrate the holiday, make this year’s Saint Patrick’s Day a great one. Here are a few food suggestions to add to your holiday fun. Thanks for reading.
CORNED BEEF BRISKET
2-3 pound beef brisket
1½ Tablespoons salt
1 teaspoon garlic powder
1½ tablespoons paprika
Water
Make a paste of the salt, garlic powder and paprika and a little water. Smear on both sides of the brisket. Wrap in foil and bake for 1 hour at 425 degrees; turn heat down to 375 degrees and bake for 2 more hours.
(Easy and delicious for any time of year.)
SOUTHERN FRIED CABBAGE
¼ cup vegetable oil
4 slices bacon, cut into fourths
1 teaspoon salt
1 teaspoon pepper
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch sugar
Heat oil in a large pot over medium heat; add bacon and cook until crisp. Add cabbage, salt, pepper, onion and sugar and cook and stir continuously for about 10 minutes or until vegetables are tender.
PISTACHIO POUND CAKE
1 box white cake mix
1 (4-ounce) package Pistachio instant pudding mix
½ cup orange juice
½ cup water
½ cup vegetable oil
4 whole eggs
¾ cup chocolate syrup
Preheat oven to 350 degrees; grease and flour a Bundt cake pan. Mix all ingredients, except chocolate syrup, and beat well for 2 minutes. Pour ¾ of the batter into the prepared cake pan. Add chocolate syrup to the remaining batter and mix well. Pour this batter on top of the batter in the cake pan. Bake for one hour and cool on a wire rack.
Glaze:
1 cup powdered sugar
2 Tbsp. Pistachio pudding mix
1 Tbsp. water
Chopped pistachios for garnish
Mix powdered sugar, pudding mix and water. Pour over cooled cake and sprinkle with chopped pistachios.
