Patch Recipes: St. Patrick's Day Good Eats

This Sunday is St. Patrick's Day, a day to mark the 1,553rd anniversary of the death of Ireland's patron saint. What began as a religious occasion (and still is for many people) has become a festive day of parades, parties and good food. Here are some recipes you can use to make your St. Patrick's Day a tasty one.

Corned Beef and Cabbage (East Windsor Patch)

Ingredients

• 2-3 pounds corned beef brisket with spice package
• Small head of cabbage
• 1 large sweet onion
• 1/2 pound baby carrots
• 4 red-skinned potatoes

Directions

1. Place corned beef fat side up in a large pot and cover with water.

2. Bring water to a boil and add the contents of the spice package.

3. Reduce heat and simmer, covered; one hour per pound.

4. While the corned beef is cooking, cut the cabbage into six pieces, quarter the onion and peel/quarter the potatoes.

5. Remove the corned beef from the pot. Skim the fat off the top of the water and dispose of it.

6. Add the carrots, potatoes, onion and cabbage to the broth and cook for approximately 30 minutes

7. Place the corned beef back into the broth and simmer for 10 minutes more.

8. Remove the meat and vegetables from the pot and serve on a platter. Be sure to slice the corned beef against the grain.

Potato Soup (South Brunswick Patch)

Ingredients

• 6 large or 8 medium potatoes, peeled and cut up
• 1 large onion, diced
• 1/3 stick margarine or butter
• Milk
• Salt and pepper

Directions

1. Cook potatoes and onion together in a large pan with just enough water to cover. If necessary add water while cooking. Do not drain when done.

2. Whip with hand beater until it resembles mashed potatoes. Add butter or margarine. Beat until it is melted.

3. Add milk a little at a time until you reach desired thickness. Salt and pepper to taste.