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Saturday’s St. Patrick’s Day gives us a chance to cook all day and have a delightful meal at the ready when the day’s activities are complete.

Our annual really fun church party is Saturday night, so we’ll be enjoying our corned beef and cabbage on Sunday. This will be the big test to see how really fun the party is when I am the designated driver.

I often use the slow cooker to make the main course of the St. Patrick’s Day meal, especially during the work week. This recipe goes together in a snap, and the slow cooker does the work. Perfect for post-party napping or pre-vacation preparation — or probably both.

Don’t forget the lime jello with pear halves embedded in it, cut from its square pan into neat squares. That and bread are all you need for the meal. But, of course, I’ve included a dessert option as well.

Good rye bread is a must, both to sop up the flavorful juices as well as for corned beef sandwiches the day after.

The very essential green dessert recipe is here, in case your copy has gone missing. Yes, there may be calories, but it is so, so good. And very, very green.

We’ve made it to the middle of March. There is daylight after work now. Truly, that is the light at the end of the windy and cold tunnel. We just might only have six weeks of the possibility of winter weather to go.

Corned Beef Dinner

2 onions, sliced

2 garlic cloves, minced

3 potatoes, pared and quartered

3 carrots, sliced

2 bay leaves

1 small head cabbage, cut into four wedges

3 to 4 pound corned beef brisket

1 cup water

1/2 cup brown sugar

1 tablespoon prepared mustard

Dash of ground cloves

  • Layer onions, garlic, potatoes, carrots, bay leaves, and cabbage in slow cooker.
  • Place brisket on top.
  • Add water.
  • Cover. Cook on Low 10 to 11 hours.
  • During last hour of cooking, combine brown sugar, mustard and cloves. Spread over beef.
  • Discard bay leaves. Slice meat and arrange on platter of vegetables. Serves 4.
  • (Recipe from “Lazy Day Cookin’,” Phyllis Pellman Good & Dawn J. Ranck)

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Pistachio Dessert

1/2 cup butter, melted

1 cup pecans, divided

1 cup flour

8 ounces cream cheese

1 cup powdered sugar

2 cups Cool Whip, divided

2 (3 ounce) packages pistachio pudding

2 cups milk

  • Mix butter, flour and 1/2 cup pecans together. Press in a 9- by 13-inch pan.
  • Bake at 350 for 15 minutes.
  • Cream together cream cheese, powdered sugar and 1 cup Cool Whip.
  • Spread on cooled crust.
  • Make pistachio pudding with 2 cups milk.
  • Spread over cream cheese layer.
  • Top with 1 cup Cool Whip and sprinkle with 1/2 cup nuts.
  • Refrigerate at least 4 hours before serving. Store in refrigerator. Serves 12.
  • (Recipe from

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Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS


Community News Editor

Sally Ann Shurmur arrived at the Star-Tribune to cover sports two weeks after graduating from the University of Wyoming and now serves as community news editor. She was raised in Laramie and is a passionate fan of Cowboys football, food and family.

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