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PAGE 6A - FORSYTH COUNTY NEWS - Friday, March 12,2004 Recipes for your family’s St. Patrick’s Day celebration A few years ago, one of my children asked why we did not, as a family, celebrate St. Patrick’s Day. 1 tried to explain, rather lamely I must admit, that this particular holiday was differ ent from holidays we usually celebrate. 1 hemmed and hawed about the lack of decorations, etc. My daughter looked at me with her big green eyes and asked if we could have a St. Patrick’s Day party and come up with our own deco rations, food ideas and games. Always a sucker for a party, 1 could think of no good reason not to. So, we all planned a St. Patrick’s Day dinner party and invited two other families to join our cel ebration. The kids went all out, making decorations and plan ning the all-green menu they decided on. They assigned the other children who would be coming to bring various green food items. The buffet included salad, broccoli, green Jell-O, limeade, lime sherbet, green jolly ranchers, etc. We pur chased inexpensive lep rechaun hats for all nine chil dren and there were sham rocks throughout the house. All in all. the party was a huge success and most impor tantly. the pictures were adorable. Time for a little St. Patrick's Day trivia, in case your fourth and fifth century ACROSS 1 Needle case 5 Turf 8 “The Georgia Peach" 12 Utter destruc tion 14 Wheelbase terminus 15 Gilbert & Sullivan’s ship 16 Broadway brightener 17 Airborne Dracula 18 Strut about 20 Leading man in the theater? 23 Action 24 Earth 25 “Tommy” con test 28 Wiedersehen preceder 29 Composer Thomas, et al. 30 Lummox 32 Nitwit 34 Crazy 35 Apiece 36 Skinflint 37 Inspiration for Strauss 40 Frat party item 41 Monad 42 Wind-driven toy 47 Initial chip 48 Re NY, NJ and CT, e.g. 49 Mad monarch of Brit lit Adlen f" Robinson A fCi history is a little rusty. St. Patrick, the patron saint of Ireland, was born in Wales about AD 385. His given name was Maewyn. and his early life was far from saintly. Until he was about 16 years of age, he engaged in numer ous unsavory activities, and considered himself a pagan. After being captured and sold into slavery at the age of 16, while in prison, he devel oped a close relationship w ith God. He studied intensely at a monastery in Gaul for a period of 12 years. Patrick believed his calling was to convert pagans to Christianity, and apparently, he was quite adept at his cho sen profession. His mission in Irel lasted for 30 years. He died on March 17 in AD 461. In honor of St. Patrick, and the Irish in general (of which I possess at least a quarter), why not prepare some of these delicious and traditional Irish dishes. Irish lamb stew 3-4 lb. shoulder roast of lamb 3 tablespoons olive oil 12 cloves garlic 1/4 lb. thick cut bacon, cut into 1 inch pieces Salt and pepper 5 cups good quality chick- King Crossword i p p R HF p p Hp p ho hi _ . . _ ■■ —- - ■ __ 1 17 ~jHF®~ 19 21 22 ■■23 24 28 ■■29 MpO 31 ■ 32 33 ■■34 ■ 35 ■■36 37 38 39 ~JrfT ZZJHHIHh 41 ■■p2 — 43 " 44 45 46 ||| _ _ Hr 50 Prepared 51 Type of party DOWN 1 Napoleon’s title (Abbr.) 2 Mai - 3 Ensigns' org. 4 Actress Sanford 5 Glaswegian 6 Bobby of hockey 7 Dug more 8 Where Thanksgiving is in October 9 Yoked duo © 2004 King Features Synd., Inc 9 v 1 s M I 3 s M yv 3|~i' 2 1 V 1 S I H iMg 1 N V 3 H M N I TjBT I N D HHHo _3 3JRT.£Zi n"T cF h 3 x i '£»h oval o o o iHg v a H NJ! d| d V °MS 3 N H vj|d n V QJj* 8N i dlfi io s HH£ JL 3 SjE J. h s n 1 0 N. _V H dMI V aJH NOS NM3 H O j V N I d 3 2 X vm H 3 V S_ S_X 880 3 M q Q B MT ni 3 IN THE KITCHEN en stock 3 tablespoons butter 1/2 cup all-purpose flour 2 cups onion, diced 1 cup carrots, scraped and diced 1 cup potato, peeled and diced 1/2 cup parsnips, scraped and diced 1/2 cup celery, diced 1 tablespoon oregano, minced Roast the lamb: Preheat oven to 325 degrees. Rub the lamb roast all over with the olive oil. Make 12 small slits all over the roast and insert bacon pieces and garlic cloves into the slits. Season roast generously with salt and pepper. Place roast in roasting pan and add stock. Cover and roast for 3-1/2 hours, until meat is very tender. Remove roast from oven and after cooling a bit, cut into 2-inch pieces. Set aside. Pour stock that the lamb was cooked in and if necessary add stock to measure about 5- 6 cups. Set stock aside. In large stockpot. melt butter over medium heat. Add flour and cook several min utes, stirring constantly. Add onions and saute until onions are tender, about five min utes. Add carrots, potato, parsnips and celery, cooking another 8-10 minutes. Pour in stock, whisking well. Add cooked lamb meat to the stew and simmer for 20 more minutes. Stir in oregano and add salt and pepper to taste. 10 Coalition 11 Part of N.B. 13 Somewhere out there 19 CSA soldiers 20 Dos Passos trilogy 21 First course, often 22 Stereo hookup 23 Washington or Shore 25 Laws 26 Take a gander 27 Chantilly, for one 29 Obsessed seaman 31 In support of 33 Genderless 34 Aurora bore alis, e.g. 36 Church array 37 Two-way 38 Bancroft or Boleyn 39 Silents actress ) Naldi r 40 Heal, as a fracture 43 Rage • 44 Corrode 45 Greek vowel 46 ‘'The Amazing Race" seg ment • • • This recipe comes from Food Network’s Bobby Flay, who got the recipe from the Irish restaurant Claddah Pub. Do not be put off by the recipe calling for demi-glace. I used a beef base, found where stock is in the grocery store. I even found a veal base, which you could cer tainly use. Irish rack of lamb I tablespoon pure olive oil 1 teaspoon minced garlic 1 small branch rosemary 1/4 lemon, cut into a wedge 2 ounces Irish whiskey I pinch kosher salt I pinch cracked black pepper 3 ounces demi-glace (reduction of red wine, veg etables, and veal bones) 1 ounce brown gravy 1 tablespoon butter 1 (6-chop) rack of lamb To make Irish whiskey rack sauce, combine the oil. garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the demi-glace and brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm. Clean rack of lamb thor oughly (remove all silver skin). Season lightly with salt and pepper. Place sizzle pan upside down on the grill. Put lamb, meat-side-down next to the sizzle pan with the bones resting on the pan. This will keep the bones from burning. Make the cross-brand mark on the meat side, then turn and cook for a few minutes on the bone side. Finish in the oven, if you prefer w ell done. FORSYTH COUNTY r 100 Ml new people move here weekly. ? uMin - 9 > l>ooni |$ ~*T, b« •r»W top story -■ 1 square miles of land. > Sl)<Hl> *< <. people for each square mile. 2,500 d business establishments. 22,000 students in our schools. 40,000 t- housing units. *• 1 ,ss® newspaper each year that reports on the progress gfeja of this great community. Forsyth County News J Your Homrlowo faprr Shut /WM J J 3a w W preseMS Progress 2004 . An award-winning special edition ft ' 1 which chronicles Arts, Education, Government, Sports, Health, and NkHB Business in Georgia’s fastest I il I growing county. g Your enterprise can acknowledge your business or service accomplishments by advertising ' . : & c )innvinls) in this highly-visible edition. IS® W 5 Contact your Forsyth County News : > Account Executive or i call 770-887-3126 for early deadline information. j “ ——— - i ■ . —jRMbL ~, When presenting, cut the lamb into two pieces. Stand up and cross the bones as if to build a tee-pee. Top with Irish Whiskey Rack Sauce. • • • Irish soda bread Irish soda bread has a very different texture than yeast bread. It is crumbly and fine. It is best eaten soon after bak ing. 3-1/2 cups all-purpose flour 2 teaspoons salt 1 teaspoon baking soda 1-1/2 teaspoon baking powder 1-1/4 cups buttermilk Butter to grease baking sheet Preheat oven to 375 degrees. In large bowl, com bine dry ingredients, whisk ing thoroughly. Make a well in the center. Pour in butter milk, mixing well. Turn dough out only light ly floured surface. Knead lightly for about three or four minutes. (Alternatively, do all of this in the food processor for about 30 seconds). Dough should be smooth. Add a little more flour if necessary. Grease baking sheet with butter. Form dough into a round loaf, slashing top a few times with a sharp knife. Bake for about 45 min utes, until loaf is golden brown. Cool completely, slice thin, and serve with butter. • • • There is no better way to use up leftover mashed pota toes. In fact, this recipe will cause you to start making way more mashed potatoes than you need just so you will have some to make this the next night. Skillet shepherd’s pie 1 tablespoons vegetable oil 1 onion, chopped 1 1/4 pound ground beef 2 cloves garlic, minced 1/2 cup beef stock 1/4 cup tomato paste 2 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1 can corn, drained well 1 cup bottled roasted red peppers, drained and chopped 1/4 cup parsley, minced Salt and pepper to taste 4 cups mashed potatoes, just made or leftover 1/3 cup milk or cream 1 egg, lightly beaten In large skillet, heat oil over medium heat. Cook onion and cook for five min utes, until onion has softened. Add beef and cook until beef is browned and no longer pink. Add garlic and cook another minute. Pour off any fat. Add beef stock, tomato paste, chili powder, cumin, oregano, corn and cook another five minutes. Stir in roasted red pep pers, parsley, salt and pepper. Pour meat mixture in a lightly oiled casserole dish. In a medium bowl, whisk together mashed potatoes, milk and egg until smooth. Spread mashed potato mixture evenly over ground beef. Bake in a preheated 350- degree oven for 25 minutes. Broil for a few minutes at the end of cooking time until potatoes are golden brown. Adlen Robinson s Food column is published in every Friday’s newspaper. Her "Home Matters" column is published in every Sunday's newspaper. She welcomes reader tips, suggestions and comments. Please email her at a4kidz@ bellsouth.net or write to her at the newspaper.