Celebrate March with some classic St. Paddy Day dishes

Published 8:39 am Monday, March 9, 2020

March brings spring and St. Patrick’s Day as well as Daylight Savings Time. It also brings different dishes to the dinner table. It brings dreams of gardens and veggies, and dishes with an Irish taste, such as corned beef and cabbage.

St. Patrick’s Day observes the death of St. Patrick, the patron saint of Ireland. The day has evolved into a time to showcase the Irish culture with drinking, donning green clothing, festive parades and, of course, lots of delicious food.

Some dishes to add to the menu this March in addition to the Corned Beef and Cabbage might include Bacon Potato Corn Chowder, Cabbage Rolls, and for dessert, Grasshopper Pie.

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1/2 pound bacon strips, chopped

1/4 cup chopped onion

1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed

1 can (14-3/4 ounces) cream-style corn

1 can (12 ounces) evaporated milk

1/4 teaspoon salt

1/4 teaspoon pepper


In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.

Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.



1 medium head cabbage

1-1/2 cups chopped onion, divided

1 tablespoon butter

2 cans (14-1/2 ounces each) Italian stewed tomatoes

4 garlic cloves, minced

2 tablespoons brown sugar

1-1/2 teaspoons salt, divided

1 cup cooked rice

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1/4 teaspoon pepper

1 pound lean ground beef (90% lean)

1/4 pound bulk Italian sausage

1/2 cup V8 juice, optional


In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside.

In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.

Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.

Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.



1 medium onion, cut into wedges

4 large red potatoes, quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon pepper

1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half

1 small head cabbage, cut into wedges


Place the onion, potatoes and carrots in a 6- to 7-quart slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.



6 ounces cream cheese, softened

1 can (14 ounces) sweetened condensed milk

15 drops green food coloring

24 chocolate-covered mint cookies, divided

2 cups whipped topping

1 chocolate crumb crust (8 inches)


In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.