St. Patrick's Day, a time for enjoying traditional Irish fare like Corned Beef and Cabbage and Irish Soda Bread, was established in March sometime around the year 461 to honor St. Patrick. St. Patrick's Day is an appropriate observance for the season of Lent – St. Patrick often used the shamrock as an illustration of the Trinity.

Today's choices, favorites for St. Patrick's Day, are good any time of year: Corned Beef with Cabbage and Potatoes, Irish Chicken Dinner, Whole Wheat Irish Soda Bread, Apple Puddeny-Pie.

CORNED BEEF WITH CABBAGE AND POTATOES

4-1/2 lb. beef brisket, trimmed, 20 whole peppercorns, 2 bay leaves, 4 lb. potatoes, peeled and quartered, 5 whole allspice, 1 lb. carrots, peeled, 1 lb. parsnips, peeled 1 head cabbage, in wedges

Horseradish-Mustard Sauce:

1/2 c. Dijon mustard w/seeds, 2 T. maple syrup, parsley for garnish, 1 T. prepared horseradish

Prepare Corned Beef: In 8-qt. Dutch oven place brisket, peppercorns, allspice, garlic, bay leaves and enough water to cover; heat to boiling over high heat. Reduce to low; cover and simmer two hours, 30 minutes. Add quartered potatoes, whole carrots and whole parsnips to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. Transfer meat and vegetables to platter; cover and keep warm. Add cabbage to liquid in Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. Transfer meat and vegetables to platter; cover and keep warm. Add cabbage to liquid in Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until cabbage is tender. Prepare Horseradish Sauce: In small bowl with fork, mix mustard, maple syrup and horseradish until smooth. Set sauce aside. Drain cabbage and add to platter with meat. Thinly slice meat and serve with vegetables and horseradish sauce. Garnish with chopped parsley. Serves 8.

IRISH CHICKEN DINNER

2 lb. cabbage, 1 lg. onion, 8 oz. bag carrots, 2 sm. Turnips, 1 c. spinach, packed loose, 1 T. beef bouillon, 3-1/2 lb. chicken, cut up, 1 T. oil, 10 peppercorns, 3 whole cloves, 1 lg. bay leaf, 5 radishes w/leaves

Cut cabbage and onion each into 5 wedges. Cut carrots into 2-inch pieces. Peel and cut turnips into 1-inch wedges. Cut spinach leaves into strips. Remove skin and fat from chicken pieces (except wings); cut each chicken breast in half. In 8-qt. Dutch oven in 1 T. hot oil, cook cabbage and onion wedges until lightly browned. Add chicken pieces, carrots, turnips, beef bouillon, peppercorns, cloves, bay leaf, and 2 cups water over high heat. Heat to boiling and reduce to low; cover and simmer 40 minutes, gently stirring occasionally until chicken and vegetables are tender. Divide chicken and vegetables among 5 large soup bowls; top with spinach strips. Into medium bowl pour cooking broth through sieve to discard spices and bay leaf. Spoon broth over chicken and vegetables. Garnish each serving with a radish, if desired. Serves five.

WHOLE WHEAT IRISH SODA BREAD

1-1/2 c. whole wheat flour, 1 tsp. baking soda, 1 c. quick oats, uncooked, 1-1/2 c. all-purpose flour, 1/4 c. sugar, 1-1/2 c. golden raisins, 1 T. baking powder, 2 tsp. caraway seeds, 1-1/2 tsp. salt, 1-1/2 c. buttermilk

In large bowl combine whole wheat flour, oats, sugar, baking powder, salt, baking soda, and all-purpose flour. With pastry blender cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins and caraway seeds. Stir in buttermilk just until flour is moistened (dough will be sticky). Turn dough onto well-floured surface with floured hands, knead 8 to 10 strokes to mix thoroughly. Shape into a ball and place on cookie sheet. Sprinkle with flour. In center of ball cut a 4-inch cross about 1/4 inch deep. Bake bread in preheated 350 degree oven for one hour or until toothpick inserted in center comes out clean. Cool on wire rack.

APPLE PUDDENY-PIE

4 med. cooking apples, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/3 c. water, 2 tsp. fresh lemon juice, 1 tsp. grated lemon rind, 1/2 c. sugar, 1/2 tsp. salt, 1/2 tsp. baking soda, 1 c. quick oats, 1/3 c. butter

Pare and core apples. Cut into slices and place in greased baking dish about 10 x 6-inches. Sprinkle with combined spices, sugar and a little of the salt. Mix water, lemon juice and grated rind and pour over apples. Add baking soda and remaining salt to oats; work butter into this mixture until crumbly. Spread oatmeal mixture over apples and bake in preheated 375 degree oven for 40 minutes. Serves 4 to 6.