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Happy St. Patrick’s Day 2018. Here are some of my traditional holiday favorites for your festivities. Enjoy great friends, family, food and don’t forget the parade. Stay safe, and have a wonderful celebration.


2 pounds stewing lamb

1/2 cup carrots, cubed

1/2 cup turnip, cubed

1 onion, sliced

1 potato, cubed

2 cups potatoes, sliced

Salt and black pepper

Dumplings (recipe below)

Cube or cut lamb into serving-size pieces. Cover lamb with boiling water and simmer 1 hour. Add carrots, turnips, onion and 1 cubed potato; cover and simmer 1/2 hour. Add 2 cups sliced potatoes. Cover and simmer 1/2 hour more; season to taste with salt and pepper. (Irish stew needs no thickening except the potato cooked in it, but if you prefer a thicker gravy, mix 1/4 cup flour with 1/4 cup cold water. Pour into the finished stew and cook and stir until the gravy is smooth and thickened.)

To make the dumplings:

Sift together:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon sugar

1/2 teaspoon salt

Slowly stir in about 1/2 cup milk until the batter is thin enough to take up by rounded spoonfuls with a wet tablespoon. To vary, add 1/2 teaspoon poultry seasoning, 1/2 teaspoon celery seed, 1 teaspoon dried onion flakes and 2 tablespoons salad oil.

Heat the stew to boiling point. The gravy should be shallow enough so that the dumplings rest on meat or vegetables as they cook. Put spoonfuls of batter on the stew. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer. Yield: 6 servings.


6 medium green peppers

1/2 pound Velveeta cheese spread, remove 1/2 cup

1 (10-ounce) package frozen chopped broccoli, thawed and drained

1 cup ripe tomato, chopped

3/4 cup cooked rice

1 small onion, finely chopped

Dash salt

1 cup bread cubes

1/2 stick butter, melted

Remove tops and seeds from green peppers; drop peppers into boiling water and cook 5 minutes; drain well. In large bowl mix Velveeta cheese spread, broccoli, tomato, rice, onion and salt; mix well. Stuff peppers with this mixture; place in lightly buttered casserole dish. Gently mix together bread cubes and melted margarine and place on top of stuffed peppers. Bake at 350º for 35 to 40 minutes. Top with remaining 1/2 cup Velveeta cheese spread and bake just until cheese is melted. Yield: 6 servings.


1 (3 to 4 pound) corned beef brisket

10 small onions

4 medium potatoes, peeled and quartered

4 medium carrots, quartered

3 medium parsnips, peeled, sliced 1/2-inch thick

2 medium rutabagas, peeled, cut into 1-inch cubes

1 small head cabbage, cored, cut into wedges

Prepared horseradish (optional)

Prepared mustard (optional)

Place brisket in a 6- or 8-quart pot or Dutch oven; ad enough water to cover. Bring to boil; reduce heat. Cover and simmer slowly 2 hours or until meat is almost tender. Add onions, and next 4 ingredients; cover and simmer 15 minutes. Add cabbage, cover and simmer 20 minutes more or until cabbage is tender. Season to taste with salt and pepper. Serve corned beef on platter surrounded with vegetables. Serve with horseradish or mustard, if desired. Add some of the pan juices. Yield: 8 to 10 servings.


(Great relish to serve with your meat dishes)

Mix 3/4 cup diced onions, 3/4 cup sugar, 3/4 cup red wine vinegar, half a lemon, seeded and thinly sliced, 3/4 cup golden raisins, 1 clove minced garlic, 3/4 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon each; cloves, allspice and ground red pepper in large saucepan. Bring to boil, reduce heat to medium and cook, stirring occasionally, about 20 minutes. Stir in 2 ripe mangoes, peeled and diced, and 2 tart green apples, peeled, cored and diced. Increase heat; cook 15 minutes, stirring frequently, until fruit is tender and chutney is thickened. Spoon into 3 clean 8-ounce jars. Cover and refrigerate. Yield: 2-3/4 cups.


4 large potatoes, peeled and quartered

2 large turnips, peeled, cut into chunks

1/2 cup finely chopped onion

1/2 stick butter

2 tablespoons snipped parsley

1/2 teaspoon salt

Dash of black pepper

1/2 cup shredded Cheddar cheese

In a large saucepan cook potatoes, covered, in lightly salted boiling water for 10 minutes. Add turnip and onion; cook 15 minutes more or until vegetables are tender. Drain well. Using electric mixer or potato masher, mash vegetables with butter or margarine, parsley, salt and pepper until smooth. Remove 1 cup of the mixture. Transfer remaining mixture to a 1-1/2-quart casserole; spreading it evenly. Spoon reserved vegetable mixture into a pastry bag fitted with a decorative tip. Pipe a border atop the casserole. Cover and chill several hours or overnight. To serve, bake casserole, uncovered, at 350º for 35 to 40 minutes. Sprinkle cheese in center of casserole; return to oven 5 minutes more until cheese is melted and casserole is heated through. Yield: 8 to 10 servings.


2 cups cooked rice

1 (16-ounce) package chopped spinach

2 eggs

1/2 cup finely chopped onion

1 cup evaporated milk

1/2 teaspoon garlic salt

1 cup grated cheese (Cheddar or sharp)

1/4 cup vegetable oil

Mix all ingredients together. Place in casserole and bake at 350º for about 45 minutes. Serve warm.


3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1-1/2 cups milk

2 tablespoons Irish whiskey

1-1/2 teaspoons vanilla extract

2 sticks butter or margarine, room temp.

1-1/2 cups sugar, divided

6 egg whites, room temp.

1/4 teaspoons cream of tartar

For filling:

1 teaspoon unflavored gelatin

1/3 cup strong brewed liquid coffee

3/4 cup heavy cream

3 tablespoons powdered sugar

1 teaspoon Irish whiskey

1/2 teaspoon vanilla extract

For frosting:

2-1/2 cups heavy cream

6 tablespoons powdered sugar

3 tablespoons unsweetened cocoa powder

Chocolate shavings and curls, optional

To make cake: Set oven rack in lower third of oven. Preheat oven to 350º. Butter and flour 2 (9-inch) round cake pans. Sift together flour, baking powder and salt; set aside. Combine milk, whiskey and vanilla; set aside. In large bowl with mixer at high speed, beat butter with 1 cup sugar until light and fluffy, 2-3 minutes. Beat in flour mixture alternately with milk mixture in thirds until just combined. In clean bowl with clean beaters at high speed, beat egg whites until frothy. Beat in cream of tartar. Gradually beat in remaining 1/2 cup sugar into whites until stiff peaks form. Gently fold egg-white mixture into batter in thirds. Divide batter between cake pans. Bake 25-35 minutes or until toothpick inserted in centers comes out clean. Cool on wire racks 10 minutes. Remove from pans; cool completely on racks.

To make filling: In small pot sprinkle gelatin over coffee; let stand 1 minute. Over low heat cook, stirring, until gelatin dissolves completely, 2 minutes. Let cool until slightly thickened, 10 minutes. Meanwhile, beat cream, confectioners’ sugar, whiskey and vanilla until stiff peaks form, 1-2 minutes. Fold about 1/3 cream mixture into coffee mixture to lighten. Fold in remaining cream mixture until just combined. Refrigerate until slightly stiffened, 10-15 minutes.

Any comments, questions or favorite recipes? I would love to hear from you. Feel free to send your email to, and please write “Helen’s Kitchen Request, ATTN: Lori” in the subject line to make sure that I receive your email. Thank you.