Celebrating St. Patrick's Day
with pluck and plenty

'Tis the season for celebrating the myths and legends of the Irish isles, leprechaun-style. Stories have it that a leprechaun is an elf whose quick-wittedness makes it nearly impossible for anyone to get their hands on his pot of gold — always found at the end of the rainbow, of course. Tradition has it that they are excellent shoemakers; hence, their namecomes from Irish Gaelic luprachan, or "half-bodied," referring to their mystical ability to occupy the realm of magic, and leath bhrogan, or "shoemaker." Leprechauns are said to be tricky sorts. If cornered, they might grant you three wishes, but somehow they will make the wishes backfire on you.

Fun activities for St. Patrick's Day include the following:

• Golden Coin Hunt: Hide chocolate coins covered in gold tinfoil around the åhouse or yard and then let children hunt for them.
• Lucky Blarney Stone: Have kids paint shamrocks on a stones with green paint or glitter.
• Irish Ditties: Take turns making up silly rhymes that somehow describe the luck o' the Irish.
• Under the Rainbow: Have kids cut streamers from colored tissue paper. Then have them string them up as a "rainbow" between chairs so they can take turns going under it.

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Hungry? Enjoy some Irish recipes.

Irish Soda Bread

4 tablespoons sweet butter, softened
1/2 cup sugar
2 large eggs
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup currants

Butter a cookie sheet. Heat oven to 350°. In a large bowl beat butter and sugar together to combine. Add eggs, one at a time, beating well after each additition. In a medium bowl whisk flour, baking powder, baking soda, and salt to combine. Beginning and ending with flour mixture alternately add flour and buttermilk, beating well after each addition. Stir in currants. On a generously flourered hard surface, knead the dough about 4 minutes until smooth and not sticky, adding flour as needed. Form into 7 1/2-inch round. Transfer to prepared cookie sheet. Etch an x in the top of the loaf. Bake about 1 hour 10 minutes or until it sounds hollow when tapped on. Move to a rack to cool completely before slicing.

Corned Beef Dinner

1-4 1/2 pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered
1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1 1/2 pounds small (about 1-inch diameter) red potoatoes

Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Oatmeal Lace Cookies

1/2 cup butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 1/3 cups roalled oats (oatmeal)
1/8 teaspoon salt

Whipped Cream Dipping Sauce
3/4 cup heavy cream
1/4 cup sour cream
1 tablespoon sugar

Heat oven to 350°. In a large bowl beat butter and sugar to combine. Add vanilla, beating to combine. Add oatmeal and salt, mixing to combine. Drop cookies by level teaspoon on baking sheet, 3-inches apart. Bake 8 minutes or until lacy and flat. Let cool on rack about 3 minutes until just firm. Move to rack to cool completely. Whipped Cream Dipping Sauce: Whisk heavy cream, sour cream and sugar together until light and holds a soft peak.

For more recipes, see Kaboose.com.

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