Here There and Everywhere

Expat wanderer

Irish Recipes for St. Patrick’s Day

Here is a really bad joke people used to tell about the Irish people:

Q How do the Irish people celebrate St. Patrick’s Day?
A With a seven course meal
Q What do they serve?
A A six-pack and a potato

The Irish were stereotyped as being poor (only having potatoes to eat) and drunkards, who loved their beer.

Here are some recipes for foods the Irish really eat:

from all

SUBMITTED BY: Arlene Costello/Agnes Walters  PHOTO BY: MommyFromSeattle 
“This recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.”

10 Min
1 Hr
1 Hr 10 Min
Original recipe yield 2 loaves

• 4 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 pint sour cream
• 1 cup raisins

1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8×4 inch loaf pans.
2. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
3. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

COLCANNON (Irish Potato Salad)
Recipe courtesy Jason Priestley
Show: Paula’s PartyEpisode: Primetime Cuties Party

• Cook Time
• 25 min
• Level
• Easy
• Yield
• 3 to 4 servings

• 5 russet potatoes
• 1/2 cup unsalted butter
• 1/4 cup whole milk
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 large shallots, thinly sliced
• 1 large leek-halved and thinly sliced
• 1 bunch kale, stemmed and coarsely chopped
• 1 head napa cabbage, cored and coarsely chopped
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoons salt
• 2/3 cups chopped green onion tops
Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.

Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

By Peggy Trowbridge Filippone,

Let your crockpot do the work on this hearty Irish stew made with lamb and vegetables. This recipe may easily be converted to oven or stove-top methods.
Prep Time: 15 minutes
Cook Time: 10 hours,
• 2 pounds boneless lamb cubed, browned, and drained
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups water
• 1 small bay leaf
• 2 medium carrots, peeled and cut in 1/2-inch slices
• 2 small onions, thinly sliced
• 4 medium potatoes, peeled and quartered
• 1/4 cup quick-cooking tapioca (optional – see Note)
• 10 ounces frozen peas
Sprinkle browned lamb cubes with salt and pepper. Place lamb in the crockpot along with water, bay leaf, carrots, onions, potatoes, and tapioca. Cover and cook on low for 10 to 12 hours, adding peas to the stew during the last hour.

Yield: 6 to 8 servings

Note: If you do not wish a thickened gravy, omit the tapioca.

This was one of the very few dessert recipes I could find that did not use whiskey, Guiness or Bailey’s, LOL. I have had this, and it is delicious!

From Recipe Gold

1 1/2 cups graham cracker crumbs
1 cup butter, melted
1/2 cup granulated sugar
1 tablespoon ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Mix graham cracker crumbs, sugar, butter and ginger until well blended. Press mixture into a 9- inch pie plate. Cool in refrigerator.

Pour sweetened condensed milk into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with very hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth. Let cool for 15 minutes. Pour toffee into pie crust. Allow to cool.

Slice bananas over toffee.

Whip 2 cups of cream and spoon it on top of bananas.

Refrigerate before serving.

This one is funny; I think the only thing that makes it “Irish” is the green food coloring used in the glaze, but I include it because I think a green cake would be a hoot, and it is very very easy to make:

From recipe gold
Posted by Elaine at 2004/2/26 16:27

1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

In a bowl cream the butter and sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla extract.

Combine the dry ingredients and add alternately with the milk, beating until smooth. Spread in a greased 9-inch square pan. Bake in a preheated 350 degree F oven for 40 minutes or until tests done.

1 cup powdered sugar
1 1/2 tablespoons milk or Irish whiskey
2 drops green food coloring
Slivered almonds, sliced

Combine the sugar and liquid, beating until smooth and fairly thin. Add coloring and spread on the warm cake. Sprinkle with almonds.

March 14, 2009 - Posted by | Uncategorized


  1. THATS IT! Been thinking since I woke up what is today , 14 means something, now I know 🙂

    Comment by Purgatory | March 14, 2009 | Reply

  2. No! No, Purg! St. Patrick’s Day is March 17; these recipes are so you can be prepared! Like go to the grocery store and make sure you have the right things!

    I have made the soda bread, it is really really good and SO easy. 🙂

    Comment by intlxpatr | March 14, 2009 | Reply

  3. hmm, am sure 14/3 is significant for me, now I will have to figure out why!

    Comment by Purgatory | March 14, 2009 | Reply

  4. Purg

    14/3 is one whole month after 14/2 which is Valentines Day . Mystery solved

    Comment by daggero | March 14, 2009 | Reply

  5. Purg – quick! Check! Maybe it’s your Mom’s birthday!

    Daggero – LLOOLLL! You can do better than that, Mr. D! “Mystery solved” – is that like “mission accomplished?”

    Comment by intlxpatr | March 14, 2009 | Reply

  6. remind us to wear green on the 17th hehehe (is it the 17th?)

    Comment by Ansam | March 15, 2009 | Reply

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