Sunday, March 17 is the day for "wearing of the green" to honor St. Patrick, the patron saint of Ireland. St. Patrick is credited with converting the pagan Irish folks to Christianity as well as being responsible for ridding Ireland from snakes and other venomous creatures. 

He rates at the top of my list for the snake help; and that is certainly reason enough for me to celebrate this holiday with some traditional Irish food. 

As the adage goes, "The world is made up of two kinds of people: Those who are Irish and those who wish they were!" Whichever category you fall into, happy St. Patrick's Day!

Slow cooker lamb stew

This stew is thick, rich and delicious and the slow cooker does most of the work for you.

• 1-2 cups reduced sodium beef stock, divided use
• 1/2 cup tomato sauce
• 1/2 cup dry red wine
• 3 Tbsp. all purpose flour
• 1 tsp. dried thyme
• 2 cloves garlic, peeled and minced
• 1 bay leaf
• 12 small red potatoes, washed (not necessary to peel)
• 1 lb. carrots, peeled and cut into 2 inch pieces
• 2 lbs. boneless lamb shoulder, fat trimmed and meat cut into 2-inch pieces
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 medium onion, peeled and sliced
• 1 cup frozen green peas, thawed

Combine 1 cup of the beef stock with the tomato sauce, wine, flour, thyme, and garlic in a 4 or 5 quart slow cooker. Add bay leaf, potatoes, and carrots. Set aside. Season lamb pieces with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium high heat. Brown lamb on all sides (you will need to do this in two or three batches). 

Using a slotted spoon, remove lamb from skillet and add to slow cooker. Sauté onions in drippings remaining in the skillet and when just pale golden brown, remove from pan with slotted spoon and add to slow cooker. Cover and cook on low for 7-8 hours, or on high 3-4 hours, adding more beef stock as needed. Remove and discard bay leaf. Add peas and cook until heated through. Yield: 8 servings.

Blarney Bread

A yummy treat with a cup of tea.

For the bread:

• 1 pkg. (14-oz.) quick date bread mix 
• 2/3 cup water
• 1/3 cup Irish Cream liqueur
• 1 Tbsp. vegetable oil
• 1 large egg
• FOR THE FILLING:
• 6 oz. cream cheese, softened and cut into 1-inch pieces
• 1/4 cup sugar
• 1 large egg

For the glaze:

• 1/2 cup powdered sugar
• 1 tsp. Irish Cream liqueur
• 2-3 tsp. milk

To prepare the bread: In a large bowl, combine bread mix, water, liqueur, oil and egg. Stir by hand just until mix is moistened. Pour 1 cup of batter into a greased loaf pan. Carefully spoon filling (directions below) over batter. Pour remaining batter over filling. To create a marbled effect, pull knife through batter in wide curves from side to side. Turn pan 90 degrees and repeat.

To prepare the filling: Combine cream cheese, sugar and egg in a small mixing bowl. With electric mixer set on medium speed, beat 1 minute or until smooth. Set aside.

To prepare the glaze: Combine sugar, liqueur and milk in a small bowl, whisking until smooth. Use enough milk for desired consistency. Set aside.

Bake bread in a preheated 350°F oven for 50-60 minutes or until tester inserted in center comes out clean. Cool in pan for 45 minutes before turning out onto a wire rack to cool completely. Top with the glaze and let stand 30 minutes before slicing. Yield: 1 loaf. (Store leftovers in fridge.)

Chocolate Guinness cake

I used a cream cheese frosting on this cake and thought it delicious, but a chocolate ganache would also be good.

For the cake:

• 1 cup stout or porter beer, such as Guinness
• 10 Tbsp. unsalted butter
• 3/4 cup unsweetened cocoa
• 1-1/2 cups sugar
• 1/2 cups dark brown sugar
• 3/4 cup sour cream
• 2 large eggs
• 1 Tbsp. vanilla extract
• 2 cups all purpose flour
• 2-1/2 tsp. baking soda
• 1/4 tsp. salt

For the frosting:

• 2 oz. unsalted butter, softened 
• 2 oz. cream cheese, softened 
• 1 cup powdered sugar 
• 1/2 tsp. vanilla extract 

To prepare the cake: Combine beer and butter in a large saucepan set over medium high heat. When the butter has melted, add the cocoa powder both sugars and whisk together. Remove from heat; let cool to room temperature. In another bowl combine sour cream, eggs, and vanilla extract and beat until completely combined. Add to the butter-beer mixture and whisk together. 

In a third bowl, whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and mix just until it just comes together. Pour into an 8- or 9-inch springform pan first coated with butter and then lined with a circle of parchment paper. 

Give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake in a preheated 350°F oven for 50-60 minutes. Cool on a wire rack; run a sharp knife around edge and then release ring from pan. Cool completely before frosting. 

To prepare the frosting: Combine butter and cream cheese in a medium bowl and with electric mixer on medium speed, beat until combined. With mixer on low speed, gradually add powdered sugar and beat until smooth and creamy. Beat in vanilla extract. Spread frosting on the cooled cake. Yield: one 8- or 9-inch cake.

St. Patrick’s Day popcorn

Who can resist green popcorn?

• 4 qts. popped popcorn
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup light corn syrup
• 1 tsp. white vinegar
• 1/4 tsp. salt
• 1/2 cup butter
• 8-10 drops green food coloring

Place popcorn in a large roasting pan; place in a preheated 250°F oven. Meanwhile, in a large heavy saucepan, combine both sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260°F (hard-ball stage).

Remove pan from heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Let stand until cool; break into pieces. Store in an airtight container. Yield: 6 quarts.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.