Top o’ the mornin’ to ya!

It’s still too early in the spring-forward exercise for everyone to be used to the time change, so I won’t push the cheerfulness. But I will remind you to wear green for St. Patrick’s Day.

Foodhistory.com reports that St. Patrick was born Maewyn Succat in Britain in 389 A.D. He was kidnapped and forced to be a shepherd slave in Ireland.

During his enslavement, he turned to God and had a dream in which he was instructed to return to Britain, which he did the very next day. He had another dream where he was told to become a missionary and return to Ireland. He spent the next 15 years becoming a priest and he chose Patrick, meaning “father of his people” as his new name.

Originally, blue was the color associated with St. Patrick. But over the years, green became the color — St. Patrick used the shamrock to explain the Holy Trinity and the shamrock was also worn as a sign of the cross.

The four-leaf clover is also associated with St. Patrick and good luck. Its four green leaves represent hope, faith, love and happiness. And, for more green references, Ireland isn’t called the Emerald Isle for nothing.

The Blarney stone, built into Blarney Castle is said to bring the gift of gab or empty flattery to anyone kissing it. It used to be a very dangerous feat to touch your lips to this stone, but with modern day safeguards, it’s easier to pucker up and smooch (although you still have to lean over backwards and hold onto a metal bar to accomplish kissing the stone).

Millions have kissed the stone in the pursuit of good luck. No wonder Tripadvisor.com has ranked the Blarney stone as the most unhygienic tourist attraction in the world. You have to choose between speaking eloquence or bacterial infection.

One item I found very interesting has to do with food. Corned beef and cabbage is basically an American tradition, started by Irish Americans in the early 1800s. It’s said that the Irish think that dish is about as Irish as spaghetti and meatballs.

I personally am glad we have the tradition, no matter where it came from. Corned beef and cabbage is a dish that should be regularly on the menu.

Today is a good opportunity to enjoy a big bowl of Irish stew or pass out some chocolate coins wrapped in gold. Don’t pass up Irish soda bread or some tasty potatoes if they are offered. And wear green or spend the day watching out for pinchers.

Whatever will I now give Shannon Bruffett grief about? For about three years, she has said she would get me her Cincinnati chili recipe. When that didn’t happen, I, along with Alan Matthews, never failed to remind her of her promise.

Well, no more reminders. Shannon sent the recipe and I’m happy to share it with you today. It is worth the wait.

She also included some Cincinnati chili lovers’ trivia: Apparently, they order their chili by number. Two-way chili is chili served over spaghetti, three-way chili is two-way chili topped with shredded Cheddar cheese.

Four-way chili adds chopped onions and five-way chili adds kidney beans. I’m a three-way chili girl and didn’t even know it. And, yes, there’s cocoa in this chili.

For St. Patrick’s day, from allrecipes.com comes the fried cabbage. It’s really not fried, but the chicken broth certainly enhances the flavor. You can omit the butter and it will still be very tasty. This is a quick side dish for anytime.

For dessert, the butter mint cookies from Taste of Home can be coated in any color of sugar for any season, but for today, go for the green. Multi-colored oval cookies would be great for Easter and red, white and blue would be good for the Fourth of July.

I wish you the luck of the Irish and happy eating!



Cincinnati chili

2 pounds lean ground beef

4 cups water

2 large onions, chopped

2 teaspoons garlic, chopped or minced

3 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon allspice

1 teaspoon cinnamon

1 tablespoon cocoa

1 (6 ounce) can tomato paste

2 teaspoons Worcestershire sauce

3 bay leaves

Bring to a boil, boiling until meat is about done. Cover and simmer 4 hours, stirring occasionally.



Fried cabbage

2 teaspoons butter

1 (15 ounce) can chicken broth

1 head cabbage, cored and coarsely chopped

Pinch salt and pepper to taste

Bring butter and chicken broth to boiling in large skillet. Reduce heat to low and add cabbage. Cover and cook 45 minutes or until cabbage is tender, stirring frequently. Season with salt and pepper. Yields. 4 servings.



Butter mint cookies

1 cup butter, softened

1/2 cup confectioners’ sugar

1 1/2 teaspoons peppermint extract

1 3/4 cups flour

Green colored sugar

In large bowl, cream butter and sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Roll tablespoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten with bottom of glass dipped in colored sugar. Bake at 350 degrees for 12 to 14 minutes. Yields 3 dozen.

Address correspondence to Cheryle Finley, c⁄o The Joplin Globe, P.O. Box 7, Joplin, Mo. 64802.