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Old 03-01-2008, 05:18 AM   #11
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I will be working long hours that day but will still make the traditional corned beef and garbage.

Or maybe do it the Sunday before.

I love the stuff, OK, if only once a year.

To me St. Patty's day is a harbinger of spring, like the first robin. I don't know when I am going to see the first robin, already have this year, but I know when St. Pat's day is.

To me there are times when the usual is comforting.

So corned beef and garbage it shall be.
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Old 03-01-2008, 05:59 AM   #12
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auntdot, your "corned beef and garbage" gave me a chuckle. I will make corned beef and all the usual trimmings. I may try to make some Irish Soda Bread, as well. If it doesn't turn out, Publix bakery makes a good one. I love corned beef.
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Old 03-01-2008, 08:02 AM   #13
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just to get it out of the way one more time , boiled corned beef, cabbage and potatoes is an irish-american dish. throughout history, pork was the preference in ireland.

when the irish came to america, beef was more readily available. so, they treated a "corned" (or salted for preservation) beef brisket the same way they would have cooked a piece of salted, cured joint of pork - aka boiling bacon. they'd soak it to remove excess salt, then boil with cabbage, spuds, and root veggies. the same kinda veggies readily available in the cool, damp climate of home.

ok, i've done me duty. tiocfaidh ar la!!!!


since it's on a monday, i'm tempted to head up to the bronx and get a full irish breakfast after work: fried eggs, black and white pudding (sausages), irish bacon, boxty, an herb roasted tomato, and brown bread and butter. and lots of barry's tea.
lots and lots of tea.

ok, so having said all of that, we'll be havin' our corned beef, cabbage, and spuds on the feast of saint patrick.

it wouldn't be patty's day without it.

(btw, it's a good time to thank all of your italian neighbors whose flags have faded through the winter, for now flyin' the green white and orange.)
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Old 03-01-2008, 11:00 AM   #14
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Bucky, the pork sounds great but we will be doing the stuff I have had for sixty years or so.

Lyndalou, I am glad you had a chuckle. My sister and I called it that since we were kids.

We grew up in a Brooklyn neighborhood that was half Irish, half Italian, and half Jewish. OK, it was a crowded area. But on St. Patty's day all of us were a bit of Irish.

Love the corned beef traditional stuff. Even if it is not exactly Irish traditional as per Bucky. But every family in my area of Brooklyn ate the stuff, whether they were Irish or not.

But many years later we still call it corned beef and garbage, no aspersions intended. I look forward to it every year.
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Old 03-01-2008, 11:08 AM   #15
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how about an Irish Stew: Luck of the Irish | BBC Good Food
with Soda bread?
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Old 03-01-2008, 06:34 PM   #16
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i'm gonna go to my beloved corned beef joint & buy a sammich & some drinks & provide a green-iced cake fer my guy.
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Old 03-01-2008, 08:09 PM   #17
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And for dessert:

Pistachio Delight

1 3.4 oz package Jello pistachio pudding
1 20 oz can crushed pineapple
1 cup mini marshmallows
1 banana, sliced
1/2 cup finely chopped Pecans
1 8-ounce package cool whip, thawed


Mix together all ingredients (except cool whip). Fold in cool whip, refrigerate for at least 4 hours until to set. Stir well and serve.
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Old 03-13-2008, 10:42 PM   #18
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Pistachio Pudding Cake

Quote:
Originally Posted by virgo152 View Post
I want to bake something that is green. Maybe green cupcakes?
Virgo, I first had this cake baked by a woman who could NOT cook her way out of a paper bag. I LOVED it!

I've since made it several times - it's fool proof (evidently), delicious and GREEN! Good for Christmas, too.

Lee

Pistachio Pudding Cake

Cake mixture:

1 box white cake mix
1 box Royal Pistachio Pudding Mix
1 cup water
1/2 cup oil
4 eggs

Sugar mixture:

1/2 cup sugar
1 teas cinnamon
1 teas pumpkin pie mix
1/2 cup walnuts

Half fill a greased tube or bundt pan with the cake mixture. Pour on half of the sugar mixture and stir in a little, with a knife. Pour in rest of cake mixture, then MOST of the rest of the sugar mixture on top of that. Stir with knife again. Sprinkle the remainder of the sugar mixture on top.

Bake for 1 hour at 350 degrees.

When cake is de-panned and cooled, sprinkle confectioner's sugar on top.
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Old 03-14-2008, 02:12 AM   #19
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I agree with Bilby, We have to have LOTS of Guiness, I LOVE that stuff, and also a MUST HAVE is GREEN BEER, I know it doesn't sound too good, BUT Hey!!!, its a Tradition, at least here in Aussie land, and the Guiness is GREAT, I was bought up on the stuff, thats why I love it so much. I cant go without it on a normal day, let alone ST. Patties Day!!!
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Old 03-14-2008, 07:00 AM   #20
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One year, I had a St. Patrick's Day dinner party and served a boneless leg of lamb that had been rubbed inside and out with mustard and rosemary, then roasted to medium-rare. Yum
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