1 jar (7 oz.) marshmallow cream (about 2 cups)
1/4 c creamy peanut butter
2 T butter or margarine, melted
1 can (5 oz.) chow mein noodles
1 c chopped chocolate candies
Combine marshmallow cream, peanut butter and butter; mix until well blended. Add noodles and chopped chocolate candies. Drop by rounded tablespoonfuls onto greased cookie sheets; shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioner's sugar, if desired. Filled with chocolate candies before serving. Makes 10-12 nests.
Making a Resurrection Cake
Grease and flour a 2-quart oven safe measuring bowling and bake a regular cake mix in it. Let it cool and invert it on a plate. Frost it with chocolate frosting all over. On one side scoop a hole out to represent the empty tomb of Jesus. Use a round cookie for the rolled away stone. On top of the cake put 3 crosses made of pretzels glued with royal icing, some green tinted coconut for grass, and in colored frosting on the side above the "tomb" write "He is Risen". Make this your featured dessert for Easter dinner.
Easter Bunny Salad - A Recipe for Kids
For each serving:
Shredded lettuce
1/2 canned pear, drained
2 almonds
2 raisins
1/2 Maraschino cherry
1 Marshmallow
Make a bed of lettuce on each plate and place 1/2 pear, the round side up, in the center of each bed of lettuce. Insert 2 almonds in the narrow end of the pear for the ears. Place the raisins to represent
the eyes, and the half cherry to represent the nose. Place the marshmallow to one side to represent the tail.
Shredded lettuce
1/2 canned pear, drained
2 almonds
2 raisins
1/2 Maraschino cherry
1 Marshmallow
Make a bed of lettuce on each plate and place 1/2 pear, the round side up, in the center of each bed of lettuce. Insert 2 almonds in the narrow end of the pear for the ears. Place the raisins to represent
the eyes, and the half cherry to represent the nose. Place the marshmallow to one side to represent the tail.
Easter Savory Potatoes
1 med. onion, chopped (1/2 c.)
1 sm. garlic clove, crushed
2 T olive oil
3/4 c chopped parsley
freshly ground black pepper
1 c chicken broth
6 med. potatoes
Sauté onion and garlic in olive oil until soft. Stir in parsley, pepper and broth. Remove from heat. Pare and thinly slice the potatoes. Layer the slices in broth in the skillet. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 20 min. With a slotted spoon, lift potatoes into a heated serving dish and pour cooking liquid over them. Yield: 8 servings.
1 sm. garlic clove, crushed
2 T olive oil
3/4 c chopped parsley
freshly ground black pepper
1 c chicken broth
6 med. potatoes
Sauté onion and garlic in olive oil until soft. Stir in parsley, pepper and broth. Remove from heat. Pare and thinly slice the potatoes. Layer the slices in broth in the skillet. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 20 min. With a slotted spoon, lift potatoes into a heated serving dish and pour cooking liquid over them. Yield: 8 servings.
Baked Pineapple Stuffing for the Crockpot
1 can (20 oz) crushed pineapple -- undrained
1/4 c evaporated milk
1 c pkg cornbread stuffing crumbs
1/2 c sugar
1/4 c melted butter or margarine
3 eggs -- well beaten
Lightly grease the bottom and sides of a 3&1/2-quart crockpot. (you may use a baking dish that fits into a larger crockpot). Combine all ingredients; pour into the crockpot. Cover and cook on high for 2&1/2 to 3 hours. Good with baked ham.
Serves 4-6
1/4 c evaporated milk
1 c pkg cornbread stuffing crumbs
1/2 c sugar
1/4 c melted butter or margarine
3 eggs -- well beaten
Lightly grease the bottom and sides of a 3&1/2-quart crockpot. (you may use a baking dish that fits into a larger crockpot). Combine all ingredients; pour into the crockpot. Cover and cook on high for 2&1/2 to 3 hours. Good with baked ham.
Serves 4-6
Mustard Glazed Ham
3-5 lbs. cooked ham, drained
10 to 12 whole cloves
1/2 c brown sugar
1 T prepared mustard
2 t lemon juice
2 T orange juice
2 T cornstarch
Score ham in a diamond pattern; stud with cloves. Place in crockpot. Combine brown sugar, mustard and lemon juice; spoon over ham. Cover and cook on high for 1 hour; turn to low and continue cooking for 8 to 10 hours.
Remove ham to a serving platter; keep warm. Turn crockpot to high.
Combine orange juice and cornstarch to form smooth paste. Stir into drippings in slow cooker. Cook stirring occasionally for about 10 to 15 minutes, or until sauce is thickened. Spoon over ham.
Serves 8 to 12.
10 to 12 whole cloves
1/2 c brown sugar
1 T prepared mustard
2 t lemon juice
2 T orange juice
2 T cornstarch
Score ham in a diamond pattern; stud with cloves. Place in crockpot. Combine brown sugar, mustard and lemon juice; spoon over ham. Cover and cook on high for 1 hour; turn to low and continue cooking for 8 to 10 hours.
Remove ham to a serving platter; keep warm. Turn crockpot to high.
Combine orange juice and cornstarch to form smooth paste. Stir into drippings in slow cooker. Cook stirring occasionally for about 10 to 15 minutes, or until sauce is thickened. Spoon over ham.
Serves 8 to 12.
Baked Ham in the Crockpot
Boneless ham about 4-6 lbs.
2 c brown sugar
1 can diced pineapple (not drained)
1/2 c water (about)
Place ham into crockpot. Mix sugar, pineapple and water in bowl (you want a "syrup" consistency, but enough to cover most of the meat). Pour mixture over the meat. Cover and cook on low at least 6 hours, If you put it on to cook before church on Sunday it will be ready to eat after church. Just remove from crockpot and use two forks to pull apart.
2 c brown sugar
1 can diced pineapple (not drained)
1/2 c water (about)
Place ham into crockpot. Mix sugar, pineapple and water in bowl (you want a "syrup" consistency, but enough to cover most of the meat). Pour mixture over the meat. Cover and cook on low at least 6 hours, If you put it on to cook before church on Sunday it will be ready to eat after church. Just remove from crockpot and use two forks to pull apart.
Barszcz - Polish Easter Soup
In the Middle Ages, during the days of Lent's fast and abstinence, particular foods like meat, milk products, and eggs were forbidden to eat. When the feast of Easter brought this fast to an end and these foods were again allowed at the table, people showed their joy and gratitude by first taking these foods to church for a blessing. This Easter soup, or Barszcz as it is commonly known in Poland, Russia and other Slavic countries, is made from the foods that folks would not have tasted since the beginning of Lent, and is served on Easter Sunday. Many recipes for Barszcz have evolved as cooks began to "dress up" this basic peasant dish. The following recipe is one of the most simple and probably very close to how the soup was made and tasted centuries ago.
6 c water
1 lb. Polish kielbasa sausage
2 c sour cream
Salt and freshly ground pepper to taste
1 T plain or beet horseradish
2 T lemon juice or vinegar, or to taste
1 c sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 c cubed, cooked ham
1 c cooked diced potatoes
1 c cooked diced beets (optional)
Chopped fresh dill or parsley for garnish
In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour. Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool. In a separate bowl, beat sour cream with about 3 cups of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes, or beets to their taste. May be made a day or two before and kept refrigerated. Serves 4 to 6.
6 c water
1 lb. Polish kielbasa sausage
2 c sour cream
Salt and freshly ground pepper to taste
1 T plain or beet horseradish
2 T lemon juice or vinegar, or to taste
1 c sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 c cubed, cooked ham
1 c cooked diced potatoes
1 c cooked diced beets (optional)
Chopped fresh dill or parsley for garnish
In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour. Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool. In a separate bowl, beat sour cream with about 3 cups of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes, or beets to their taste. May be made a day or two before and kept refrigerated. Serves 4 to 6.
Here are some ideas for your Easter tablescape:
* Sprinkle jellybeans along a table runner for easy-to-reach treats at any time! Add a decorated egg and butterfly tree.
* Set the table - inside or outside depending on the weather -- with pastel linens and plates. Make miniature baskets for each place setting. Use individual eggs with names as place cards.
* Fragrant white Easter lilies make a beautiful centerpiece in a clear glass vase.
* The violet, a symbol of humility and modesty, is also a herald of spring. Pick many for small bouquets around the house, or use edible petals in tender green salads. Crystallize them for a beautiful touch to a pastry dessert
* For color that lasts longer than the Sunday occasion, purchase potted tulips or daffodils and plant them in terra cotta pots or antique-style watering cans. Tie each pot with pastel-colored ribbons or raffia and place around the room.
* Woven Placements from satiny ribbons
* Set the table - inside or outside depending on the weather -- with pastel linens and plates. Make miniature baskets for each place setting. Use individual eggs with names as place cards.
* Fragrant white Easter lilies make a beautiful centerpiece in a clear glass vase.
* The violet, a symbol of humility and modesty, is also a herald of spring. Pick many for small bouquets around the house, or use edible petals in tender green salads. Crystallize them for a beautiful touch to a pastry dessert
* For color that lasts longer than the Sunday occasion, purchase potted tulips or daffodils and plant them in terra cotta pots or antique-style watering cans. Tie each pot with pastel-colored ribbons or raffia and place around the room.
* Woven Placements from satiny ribbons
The Tradition of New clothes
New converts were traditionally baptized at Easter, wearing new white garments to symbolize their new life. If your family has new Easter outfits, share with your children where this tradition came from.
Sunrise Service
Attend one offered by a church, or climb a hill with your family, worship together, and share a picnic breakfast.
Make-ahead Easter Breakfast
12 eggs
1/2 c milk
Salt and freshly ground pepper to taste
1 T butter or margarine
12 slices bacon, cooked and crumbled
1 c sour cream
1 c shredded cheddar cheese
In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside. Melt the butter in a large skillet over moderate heat and pour in the egg mixture. Cook, stirring frequently, until eggs are set but still very moist. Remove from heat to cool. Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight. Preheat oven to 300F degrees. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted. Leftovers may be refrigerated. Serves: 8
1/2 c milk
Salt and freshly ground pepper to taste
1 T butter or margarine
12 slices bacon, cooked and crumbled
1 c sour cream
1 c shredded cheddar cheese
In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside. Melt the butter in a large skillet over moderate heat and pour in the egg mixture. Cook, stirring frequently, until eggs are set but still very moist. Remove from heat to cool. Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight. Preheat oven to 300F degrees. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted. Leftovers may be refrigerated. Serves: 8
Easter Morning Cinnamon Swirl Bundt Coffee Cake
1 c sour cream
3/4 c butter or margarine
1 1/2 c sugar
2 1/2 c all-purpose flour
1/2 c chopped nuts
1 t baking soda
1 t baking powder
1 t vanilla extract
3 eggs
1 T ground cinnamon
1/4 c sugar
Preheat oven to 400 degrees. Lightly grease one 10 inch bundt pan. Cream 1 1/2 cups sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the nuts. Mix the remaining 1/4 cup of sugar with the cinnamon. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter. Bake at 400 degrees for 8 minutes. Lower heat to 350 degrees and bake for an additional 40 minutes.
Note: Raisins or chopped dates can be added.
3/4 c butter or margarine
1 1/2 c sugar
2 1/2 c all-purpose flour
1/2 c chopped nuts
1 t baking soda
1 t baking powder
1 t vanilla extract
3 eggs
1 T ground cinnamon
1/4 c sugar
Preheat oven to 400 degrees. Lightly grease one 10 inch bundt pan. Cream 1 1/2 cups sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the nuts. Mix the remaining 1/4 cup of sugar with the cinnamon. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter. Bake at 400 degrees for 8 minutes. Lower heat to 350 degrees and bake for an additional 40 minutes.
Note: Raisins or chopped dates can be added.
Easter Greeting
Greet each other with "Alleluia, the Lord is risen!" And answer, "He is risen indeed!"
Jesus - Watch The Passion of Christ and make
Resurrection Easter Story Cookies
1 c whole pecans
1 t vinegar
3 egg whites
pinch salt
1 c sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300 (this is important-don't wait 'til you're half done with the recipe). Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put 1 t vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30
Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, And the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing. Add 1-cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie.
Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9
1 c whole pecans
1 t vinegar
3 egg whites
pinch salt
1 c sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300 (this is important-don't wait 'til you're half done with the recipe). Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put 1 t vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30
Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, And the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing. Add 1-cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie.
Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9
Hot Cross Buns a Traditional from England
These spicy yeast buns are traditionally served for breakfast on Good Friday. As the name implies they have a cross on top. In fact spice and the cross are essential in all hot cross buns.
2 pkgs. active dry yeast (1/4 oz each)
1/2 c warm water
1 c warm milk
1/4 c softened butter or margarine
1/2 c sugar
1 t vanilla extract
1 t salt
1/2 t ground nutmeg
4 eggs
6 1/2 to 7 c all-purpose flour
1/2 c raisins
----------
2 Tablespoons water
1 egg yolk
Have the water and milk at 110-115 degrees. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour.
Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross. Yield: 30 buns
ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4-teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture that flows easily.
The cross may be made in one of the following ways:
* by cutting on the top of the shaped buns with a sharp knife before proving.
* by using small strips of pastry (may be trimmings) to form a cross on the risen
buns. The pastry is sometimes removed after baking, leaving behind the outline
of a cross.
* by using strips of candied peel on the risen buns, which is left on and eaten after baking.
* by piping a flour and water paste cross on the risen buns before baking.
2 pkgs. active dry yeast (1/4 oz each)
1/2 c warm water
1 c warm milk
1/4 c softened butter or margarine
1/2 c sugar
1 t vanilla extract
1 t salt
1/2 t ground nutmeg
4 eggs
6 1/2 to 7 c all-purpose flour
1/2 c raisins
----------
2 Tablespoons water
1 egg yolk
Have the water and milk at 110-115 degrees. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour.
Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross. Yield: 30 buns
ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4-teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture that flows easily.
The cross may be made in one of the following ways:
* by cutting on the top of the shaped buns with a sharp knife before proving.
* by using small strips of pastry (may be trimmings) to form a cross on the risen
buns. The pastry is sometimes removed after baking, leaving behind the outline
of a cross.
* by using strips of candied peel on the risen buns, which is left on and eaten after baking.
* by piping a flour and water paste cross on the risen buns before baking.
Make Special Music a Tradition
Listen together to Sandi Patti's moving "Was it a Morning Like This?" Listen again. Discuss how it must have felt to see our risen Lord. Was anyone who saw him ever the same? Jesus said those who believe without having seen are blessed (John 20:29).
The Tradition of Three Hours
Observe Jesus' crucifixion by reading the Biblical account together. Sing old hymns of the crucifixion and the cross: "Were You There When They Crucified My Lord?", "The Old Rugged Cross", "When I Survey the Wondrous Cross."
Foot Washing
This Maundy Thursday event speaks volumes about Jesus' desire for us to serve. Read John 13. Wrap a towel around your waist, as Jesus did, and wash your children's feet. Your lives might never be the same.
Make Seeds a Tradition
Seeds offer a clear message to children of the power of new life. Rest some eggshell halves filled with soil in an egg carton. Plant a marigold or petunia seed in each. Place in a sunny window.
Passover
Each year, more Christians are drawn to celebrate Passover, the feast commemorating the departure of the Israelites from slavery (Exodus 12). Jesus had come to Jerusalem to celebrate and was actually crucified on Passover Day. He is the fulfillment of this tradition, as our own Passover Lamb.
Jewish Passover Matzoh Kugel
1 box Matzo (there is only one size)
3/4 c canola oil
2/3 c sugar
1-6 oz can frozen orange juice, diluted
6 large eggs
1 c raisins
1 c chopped nuts (optional)
Preheat oven to 350. Soak matzo in water until soft and drain well through colander. Place drained matzo in very large mixing bowl along with remaining ingredients and mix well. Pour into well oiled 3 Qt. glass Pyrex or 2 metal 9x13 baking pans. Bake glass at 325 for 50 minutes or metal at 350 for 1 hour. Check after 45 minutes, middle should be set; top should be lightly browned; and toothpick should come out clean. Serve warm. This will keep covered in refrigerator for up to 1 week. You can also cut into squares and freeze for later use. Serves 12 as a side dish.
Jewish Passover Matzoh Kugel
1 box Matzo (there is only one size)
3/4 c canola oil
2/3 c sugar
1-6 oz can frozen orange juice, diluted
6 large eggs
1 c raisins
1 c chopped nuts (optional)
Preheat oven to 350. Soak matzo in water until soft and drain well through colander. Place drained matzo in very large mixing bowl along with remaining ingredients and mix well. Pour into well oiled 3 Qt. glass Pyrex or 2 metal 9x13 baking pans. Bake glass at 325 for 50 minutes or metal at 350 for 1 hour. Check after 45 minutes, middle should be set; top should be lightly browned; and toothpick should come out clean. Serve warm. This will keep covered in refrigerator for up to 1 week. You can also cut into squares and freeze for later use. Serves 12 as a side dish.
The Tradition of Housecleaning
Wednesday of Holy Week has been a traditional day in many countries for housecleaning -- from the Jewish custom of cleaning before Passover.
Palm Sunday
If your church doesn't make much of Palm Sunday, you might consider just once attending one that does. For an in-home celebration, read Mark 11:1-11 together.
Get a small multi-branched tree limb, paint it white. Decorate it with colorful bows and ornaments such as eggs and butterflies, which symbolize new life and resurrection. Place eight plastic eggs on the tree that are numbered 1 through 8. Inside each of the eggs place a passage of Scripture to be read for each of the eight days of Holy Week, beginning with Palm Sunday.
Palm Sunday - Matthew 21:1-11
Monday - Matthew 21:12-17
Tuesday - Matthew 21:18-21
Wednesday - Matthew 26:6-13
Maudy Thursday - Matthew 26:17-30
Good Friday - Matthew 27:27-54
Holy Saturday - Matthew 27:55-66
Easter Sunday- Matthew 28:1-20
Get a small multi-branched tree limb, paint it white. Decorate it with colorful bows and ornaments such as eggs and butterflies, which symbolize new life and resurrection. Place eight plastic eggs on the tree that are numbered 1 through 8. Inside each of the eggs place a passage of Scripture to be read for each of the eight days of Holy Week, beginning with Palm Sunday.
Palm Sunday - Matthew 21:1-11
Monday - Matthew 21:12-17
Tuesday - Matthew 21:18-21
Wednesday - Matthew 26:6-13
Maudy Thursday - Matthew 26:17-30
Good Friday - Matthew 27:27-54
Holy Saturday - Matthew 27:55-66
Easter Sunday- Matthew 28:1-20
Make Pretzels a Tradition
Bake your own pretzels -- or buy the frozen ones. Pretzels originated as early Christian Lenten treats designed in the form of arms crossed in prayer.
A Tradition of Handel's Messiah
Invest in a CD or tape and bathe your family in this beautiful classic, clearly composed under divine inspiration -- each segment a Bible verse prophesying the birth, life, death and finally the resurrection of Jesus. (The Hallelujah Chorus was a celebration for Easter morning following the Lenten absence of alleluias.)
The Tradition of Jonah’s Story
In Matthew 12:39-41, Jesus points to the story of Jonah as a sign of his own destiny. So this is a great time to review it with your children, discussing the issues of sin, obedience and God's mercy.
The Tradition of Giving and the Mite Box
Select a charity that helps those in need. Decorate a box with a slot on top. Display it where everyone at home will remember to contribute his or her change. On Easter, empty the box count the money together and put a check in the mail. This custom can be directly related to the preceding one: giving up to give. While we usually think of Christmas for gift giving, Easter has a richer heritage. God gave his Son. Jesus gave his life. Jesus told us clearly, "Whatever you did for one of the least of these brothers of mine, you did for me" (Matthew 25:40).
Make Easter baskets for your children that include items with a spiritual focus:
a Bible-verse bookmark
a small book on some spiritual subject
a cassette of praise music
fresh wildflowers
a small amount of candy to break their Lenten fast.
positive life affirmations
Choose one or more families in your neighborhood to receive a surprise Easter basket. You can make small ones often crafted from pint-size strawberry baskets, but fill them with personalized eggs and the same kinds of treats you put in your children's baskets. The surprise baskets are left on your friends' front doorsteps early on Easter morning. Try making a basket filled with Easter egg cookies!
Or, fill baskets with surprises, such as all the fixings for Eggs Benedict, hollandaise sauce, English muffins, eggs and Canadian bacon.
Make Easter baskets for your children that include items with a spiritual focus:
a Bible-verse bookmark
a small book on some spiritual subject
a cassette of praise music
fresh wildflowers
a small amount of candy to break their Lenten fast.
positive life affirmations
Choose one or more families in your neighborhood to receive a surprise Easter basket. You can make small ones often crafted from pint-size strawberry baskets, but fill them with personalized eggs and the same kinds of treats you put in your children's baskets. The surprise baskets are left on your friends' front doorsteps early on Easter morning. Try making a basket filled with Easter egg cookies!
Or, fill baskets with surprises, such as all the fixings for Eggs Benedict, hollandaise sauce, English muffins, eggs and Canadian bacon.
The Tradition of Giving up
Traditionally, especially in Europe, there were no weddings, no dancing, and no singing during Lent. No flowers or alleluias in churches. Some families may find spiritual value in giving up something for Lent -- television, sweets, video games --not as a penance, but as an outer symbol of dying to self during a season of spiritual reflection.
The Tradition of Devotions
Lent can be a valuable time of family focus on the meaning of the Christian life. You may want to commit to a regular pattern of family worship -- daily, weekly or whenever you can. Or you may post Bible verses, especially the words of Jesus, on the refrigerator, bathroom mirrors, wherever a busy family is sure to see them. Talk about how the verses apply to events in our daily lives.
***Natural Easter Egg Dyes ***
This Easter you might want to try something a little different for dying eggs. Many things can be used besides commercial dyes.
Yellow Boil yellow onionskins for bright yellow eggs. Red skins can also be
used. Turmeric also makes yellow eggs.
Pink to Blue
Beet and grape juice produce pinkish to blue eggs.
Blue
The most fun is boiling red cabbage. It makes almost a robin's egg blue. Unsweetened Kool-Aid will also stain well or crushed blueberries
Crimson
fresh beets
Copper
yellow onion skins
Green
spinach, fresh or frozen
Yellow
marigolds
If you are buying eggs for dying, try to obtain local farm eggs. They are not treated with oil, as are the commercial eggs, and take the dye much better.
To make Ukrainian eggs, you dip the egg in strong colored dyes, and cover your design in wax. The contents are not blown out, but left to dry and rattle. There is no odor.
You can make "wooden appearing" eggs, also leaving the contents in, or hard boiling the eggs. You leave the contents in so the egg doesn't float. Make a solution of very strong coffee and place the eggs in it. Set your container in an out of the way place. As the coffee evaporates, it makes rings on the eggs. It's like a box of chocolates, you never know what you are going to get! Friends who have made them report no odor, either way, however I wouldn't let a toddler break one, either.
Yellow Boil yellow onionskins for bright yellow eggs. Red skins can also be
used. Turmeric also makes yellow eggs.
Pink to Blue
Beet and grape juice produce pinkish to blue eggs.
Blue
The most fun is boiling red cabbage. It makes almost a robin's egg blue. Unsweetened Kool-Aid will also stain well or crushed blueberries
Crimson
fresh beets
Copper
yellow onion skins
Green
spinach, fresh or frozen
Yellow
marigolds
If you are buying eggs for dying, try to obtain local farm eggs. They are not treated with oil, as are the commercial eggs, and take the dye much better.
To make Ukrainian eggs, you dip the egg in strong colored dyes, and cover your design in wax. The contents are not blown out, but left to dry and rattle. There is no odor.
You can make "wooden appearing" eggs, also leaving the contents in, or hard boiling the eggs. You leave the contents in so the egg doesn't float. Make a solution of very strong coffee and place the eggs in it. Set your container in an out of the way place. As the coffee evaporates, it makes rings on the eggs. It's like a box of chocolates, you never know what you are going to get! Friends who have made them report no odor, either way, however I wouldn't let a toddler break one, either.
***Colorful Tissue Eggs***
clean, hard-boiled eggs
water
tissue paper (3 or more different colors)
egg cups
Tear the tissue paper into small pieces. Put some water in a bowl. One at a time, soak pieces of tissue paper in the water. Then stick them to an egg.
Keep sticking tissue to the egg until it is covered. You may want to overlap the tissue pieces a little to cover the entire egg. When the entire egg is covered, place it in an eggcup to dry. When the tissue is dry, peel it off of the egg.
The color of the tissue paper will have transferred to the egg.
water
tissue paper (3 or more different colors)
egg cups
Tear the tissue paper into small pieces. Put some water in a bowl. One at a time, soak pieces of tissue paper in the water. Then stick them to an egg.
Keep sticking tissue to the egg until it is covered. You may want to overlap the tissue pieces a little to cover the entire egg. When the entire egg is covered, place it in an eggcup to dry. When the tissue is dry, peel it off of the egg.
The color of the tissue paper will have transferred to the egg.
The Tradition of New Life
You really should begin early in the year. (As soon as your Christmas tree is down!) Plant crocus, daffodil or hyacinth bulbs in a bowl of sand, covering halfway. Leave in a dark closet for two months, keeping the soil moist (a process known as forcing bulbs). When shoots appear, let them bask in the sun. Don't forget to leave one bulb unplanted as a reminder of how they began.
THE SIGNIFICANCE OF EASTER EGGS
Easter Eggs, the symbol of fertility and new life, are easily the most identifiable symbol of the holiday. Eggs are an Easter custom that date back to Pagan times. The bright colors that adorn the eggs symbolize the sunlight of spring and celebrate the equinox.
Eggs are very much a symbol of new life. Traditionally they were also a symbol of Easter joy because they were a forbidden item during Lent. Now, dyed to take to grandmothers for an annual Easter egg hunt, they can bear all manner of joyful messages.
Different cultures have developed their own ways of decorating Easter eggs. For instance, the crimson eggs imbedded in Greek Easter Breads are so colored to symbolize the blood of Christ. Easter celebrants in Germany use natural items like leaves and ferns to make a kind of reverse stencil for their eggs. Perhaps the most elaborate are Pysanki eggs, a masterpiece of skill and workmanship from the Ukraine. Melted beeswax is applied to the fresh white egg, which is then dipped in successive dyes. After each dip, wax is painted over the area where the preceding color is to remain. Eventually a complex pattern of lines and colors emerges into a work of art.
In many countries, the eggs colored are not hard boiled, but rather "blown" -- the contents removed by piercing the end of each egg with a needle and blowing the contents into a bowl. The hollow eggs are then dyed various colors and hung from shrubs and trees during Easter Week. Using hollowed eggshells also allows you to preserve favorite eggs from year to year (if you're very, very careful).
THE SIGNIFICANCE OF EASTER EGGS
Easter Eggs, the symbol of fertility and new life, are easily the most identifiable symbol of the holiday. Eggs are an Easter custom that date back to Pagan times. The bright colors that adorn the eggs symbolize the sunlight of spring and celebrate the equinox.
Eggs are very much a symbol of new life. Traditionally they were also a symbol of Easter joy because they were a forbidden item during Lent. Now, dyed to take to grandmothers for an annual Easter egg hunt, they can bear all manner of joyful messages.
Different cultures have developed their own ways of decorating Easter eggs. For instance, the crimson eggs imbedded in Greek Easter Breads are so colored to symbolize the blood of Christ. Easter celebrants in Germany use natural items like leaves and ferns to make a kind of reverse stencil for their eggs. Perhaps the most elaborate are Pysanki eggs, a masterpiece of skill and workmanship from the Ukraine. Melted beeswax is applied to the fresh white egg, which is then dipped in successive dyes. After each dip, wax is painted over the area where the preceding color is to remain. Eventually a complex pattern of lines and colors emerges into a work of art.
In many countries, the eggs colored are not hard boiled, but rather "blown" -- the contents removed by piercing the end of each egg with a needle and blowing the contents into a bowl. The hollow eggs are then dyed various colors and hung from shrubs and trees during Easter Week. Using hollowed eggshells also allows you to preserve favorite eggs from year to year (if you're very, very careful).
Websites for April Fools' Day Fun
April Fools’ Day Food Pranks http://familyfun.go.com/recipes/family/specialfeature/aprilfools-food-pranks-ms/
April Fool’s Day Treats
http://www.creativehomemaking.com:80/holidays/april-fools-day-meal.shtml
April Fool’s Day Treats
http://www.creativehomemaking.com:80/holidays/april-fools-day-meal.shtml
Mystery Dinner
A great idea for April Fool's Day...
or any other day you want to have fun!
Here's how it works... Your invited guests will be given a mysterious menu from which they choose five courses. The choices remain a mystery to your guests until they are served. That's when the surprises and laughter begin!
Dinner Rules Given to Guests on Arrival ---
* You will be served five courses.
* Each course will contain five items served in the order selected.
* We insist that each course be finished before the next course is served.
* Please list your selection by number. This will help speed up the service.
* Cross off each number as you enter it under your selections. No numbers may be eliminated or used more than once.
* All utensils and food remnants will be removed after each course, leaving a nice, clean table for the next course.
* Don't worry about proper etiquette... have fun!
MENU
1. Jersey's Best
2. Steamed Glacier
3. Irish Eyes
4. Divided Branches
5. Exotic Blubber
6. Pucker Power
7. Jack
8. Sailor's Crumbs
9. Degreaser
10. Beau's Dream
11. Rolling Stones
12. Old Remedy
13. Lover's Delight
14. Bats and Balls
15. Palate's Paradise
16. Autumn Leaves
17. Farmer's Alarm
18. Perfect Pitch
19. Soaker
20. Cat's Eyes
21. Devil's Horns
22. Golden Rods
23. Pine Forest
24. Liquid Gold
25. Cool Conclusion
Mystery Dinner Actual Menu
After your guests make their selections,
these are the items you will actually serve to them.
1. Ice Cream
2. Water
3. Baked Potato
4. Fork
5. Jell-O
6. Pickle
7. Knife
8. Crackers
9. Napkin
10. Spoon
11. Meatballs
12. Chicken Soup
13. Candy Kiss
14. Carrot Sticks & Peas
15. Cupcake
16. Salad
17. Chicken
18. Fork
19. Napkin
20. Olives
21. Forks
22. Mostaciolli or Spaghetti
23. Toothpicks
24. Orange Juice
25. Milk
Planning Tips
When sending out invitations, ask guests to RSVP. Copy enough menus so you have one for each guest. Put each guest's name at the top of his or her menus. Have guests place 5 ones (#1) by the first course items, 5 twos (#2) by the second course items and so on.
Plan on at least one server for every four people, because they will have to read each list separately and fix each plate differently. For example, if a guest orders numbers 5, 7, 15, 23, and 25 for the first course, he or she will be served Jell-O, a knife, a cupcake, toothpicks, and a glass of milk.
Use paper plates, cups, bowls, and inexpensive plastic utensils, because they will be discarded after each course. Take your time when serving... your guests won't mind waiting... everyone loves a little suspense!
or any other day you want to have fun!
Here's how it works... Your invited guests will be given a mysterious menu from which they choose five courses. The choices remain a mystery to your guests until they are served. That's when the surprises and laughter begin!
Dinner Rules Given to Guests on Arrival ---
* You will be served five courses.
* Each course will contain five items served in the order selected.
* We insist that each course be finished before the next course is served.
* Please list your selection by number. This will help speed up the service.
* Cross off each number as you enter it under your selections. No numbers may be eliminated or used more than once.
* All utensils and food remnants will be removed after each course, leaving a nice, clean table for the next course.
* Don't worry about proper etiquette... have fun!
MENU
1. Jersey's Best
2. Steamed Glacier
3. Irish Eyes
4. Divided Branches
5. Exotic Blubber
6. Pucker Power
7. Jack
8. Sailor's Crumbs
9. Degreaser
10. Beau's Dream
11. Rolling Stones
12. Old Remedy
13. Lover's Delight
14. Bats and Balls
15. Palate's Paradise
16. Autumn Leaves
17. Farmer's Alarm
18. Perfect Pitch
19. Soaker
20. Cat's Eyes
21. Devil's Horns
22. Golden Rods
23. Pine Forest
24. Liquid Gold
25. Cool Conclusion
Mystery Dinner Actual Menu
After your guests make their selections,
these are the items you will actually serve to them.
1. Ice Cream
2. Water
3. Baked Potato
4. Fork
5. Jell-O
6. Pickle
7. Knife
8. Crackers
9. Napkin
10. Spoon
11. Meatballs
12. Chicken Soup
13. Candy Kiss
14. Carrot Sticks & Peas
15. Cupcake
16. Salad
17. Chicken
18. Fork
19. Napkin
20. Olives
21. Forks
22. Mostaciolli or Spaghetti
23. Toothpicks
24. Orange Juice
25. Milk
Planning Tips
When sending out invitations, ask guests to RSVP. Copy enough menus so you have one for each guest. Put each guest's name at the top of his or her menus. Have guests place 5 ones (#1) by the first course items, 5 twos (#2) by the second course items and so on.
Plan on at least one server for every four people, because they will have to read each list separately and fix each plate differently. For example, if a guest orders numbers 5, 7, 15, 23, and 25 for the first course, he or she will be served Jell-O, a knife, a cupcake, toothpicks, and a glass of milk.
Use paper plates, cups, bowls, and inexpensive plastic utensils, because they will be discarded after each course. Take your time when serving... your guests won't mind waiting... everyone loves a little suspense!
Fun Foods for April Fools Day
Jell-O (in ice-cream cones)
macaroni & cheese in paper cups
pizza faces (toppings arranged to make silly face)
peanut butter pasta (why not?)
pancakes (for lunch)
pineapple upside down cake
ice-cream cake
have everyone eat with chop sticks!
macaroni & cheese in paper cups
pizza faces (toppings arranged to make silly face)
peanut butter pasta (why not?)
pancakes (for lunch)
pineapple upside down cake
ice-cream cake
have everyone eat with chop sticks!
Kitty Litter Cake
1 Spice or German Chocolate Cake Mix
1 White Cake Mix
1 Pkg White Sandwich Cookies
1 Large pkg. Vanilla Instant Pudding Mix
Green food coloring
12 Small Tootsie Rolls
1 *NEW* kitty litter box
1 *NEW* kitty litter box plastic liner
1 *NEW* pooper scooper
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Line new clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs.
1 White Cake Mix
1 Pkg White Sandwich Cookies
1 Large pkg. Vanilla Instant Pudding Mix
Green food coloring
12 Small Tootsie Rolls
1 *NEW* kitty litter box
1 *NEW* kitty litter box plastic liner
1 *NEW* pooper scooper
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Line new clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs.
Spring
Spring is a time of new beginnings, hope, fresh starts, joy, happiness, peace and contentment. Spring is a good time to really look at your life and decide what you believe and why. Use this opportunity to do Spring cleaning not just in your home but in your heart and spirit too.
Easter the most important Christian holiday-Jesus Resurrection is closely related to the revival of nature. It is a time for all religions to rejoice and honor the miracle of rebirth. No matter your religious beliefs, Easter honors the beginning of life in one form or another.
Did you know that the butterfly is one of the symbols used most? often to signify Easter? Its whole life cycle is symbolic of the meaning of the life of Christ. First, there is the caterpillar, which stands for His life on Earth. Second, comes the cocoon stage, portraying the crucifixion and burial of Jesus. The third and final stage is the beautiful butterfly, representing His raising from the dead in a glorified body.
Consider incorporating a butterfly theme into your Easter/Spring Celebrations.
Spring Into A New Beginning
Spring's Gifts
rain-washed air and golden sun,
songs of birds to greet the day,
Skies turned palest blue from gray.
Spring has gifts from morn till night-
extra hours of welcome light,
budlets covering branches bare,
new life springing everyone.
But perhaps her greatest gift
is the heart's and spirit's lift
as weary-winter souls relearn
that springtime always does return.
rain-washed air and golden sun,
songs of birds to greet the day,
Skies turned palest blue from gray.
Spring has gifts from morn till night-
extra hours of welcome light,
budlets covering branches bare,
new life springing everyone.
But perhaps her greatest gift
is the heart's and spirit's lift
as weary-winter souls relearn
that springtime always does return.
IRISH BLESSINGS
May the road rise to meet you.
May the wind be always at your back.
May the sunshine warm upon your face.
And rains fall soft upon your fields.
And until we meet again,
May God hold you in the hollow of His hand.
Go mbeannaí Dia duit
(May God bless you)
Níl aon tintéan mar do thintéan féin
(There's no place like home)
Sláinte
(Cheers)
Sláinte chugat
(Good health to you)
Cead mile failte
(A Hundred Thousand Welcomes)
May the wind be always at your back.
May the sunshine warm upon your face.
And rains fall soft upon your fields.
And until we meet again,
May God hold you in the hollow of His hand.
Go mbeannaí Dia duit
(May God bless you)
Níl aon tintéan mar do thintéan féin
(There's no place like home)
Sláinte
(Cheers)
Sláinte chugat
(Good health to you)
Cead mile failte
(A Hundred Thousand Welcomes)
IRISH DRINKING TOASTS
May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before
the devil knows you're dead.
Here's to me, and here's to you, And here's to love and laughter-
I'll be true as long as you, And not one moment after.
Here's a toast to your enemies' enemies!
Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer - and another one!
Here's to our wives and girlfriends: May they never meet!
May the grass grow long on the road to hell for want of use.
May you live to be a hundred years, with one extra year to repent.
May the roof over your head be always strong.
And may you be in heaven half an hour before
the devil knows you're dead.
Here's to me, and here's to you, And here's to love and laughter-
I'll be true as long as you, And not one moment after.
Here's a toast to your enemies' enemies!
Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer - and another one!
Here's to our wives and girlfriends: May they never meet!
May the grass grow long on the road to hell for want of use.
May you live to be a hundred years, with one extra year to repent.
Irish Breakfast
Start your day off the Irish way! You'll never want cold cereal again. To be really authentic, buy back bacon - it's much meatier than the belly bacon Americans eat. And it's absolutely essential that you serve this breakfast with sweet, milky tea."
6 slices bacon
2 T butter or margarine
4 eggs
2 small tomatoes, sliced
2 c whole mushrooms
4 slices Irish soda bread
Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides. When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.
6 slices bacon
2 T butter or margarine
4 eggs
2 small tomatoes, sliced
2 c whole mushrooms
4 slices Irish soda bread
Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides. When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.
Irish Soda Bread
4 c all-purpose flour
1 c white sugar
1 t baking soda
2 t baking powder
1/2 t salt
1 1/2 c raisins
3 eggs
1 pint sour cream
Preheat oven to 325 degrees F. Grease two 8x4 inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans. Bake loaves at 325 degrees F for 1 hour. Makes 2 - 8x4 inch loaf pans
1 c white sugar
1 t baking soda
2 t baking powder
1/2 t salt
1 1/2 c raisins
3 eggs
1 pint sour cream
Preheat oven to 325 degrees F. Grease two 8x4 inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans. Bake loaves at 325 degrees F for 1 hour. Makes 2 - 8x4 inch loaf pans
Irish Soda Muffins
2 1/4 c flour
2 t baking powder
1/4 t baking soda
1/2 t salt
3/4 c raisins
1/2 t caraway seeds
1 egg
1/4 c vegetable oil
1 c buttermilk (or plain yogurt)
1/2 c granulated sugar (1 T reserved for sprinkling on top)
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds. In a separate bowl, whisk together the egg, buttermilk and oil. Quickly and gently combine the dry and wet ingredients until JUST mixed. Spoon the batter into 12 lightly greased muffin cups, filling the cups about 2/3 full. Bake the muffins at 400 degrees for 15 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove from the oven, wait 5 minutes, then remove the muffins from the pan and cool them on a wire rack. Serve them plain, or with butter and jam.
2 t baking powder
1/4 t baking soda
1/2 t salt
3/4 c raisins
1/2 t caraway seeds
1 egg
1/4 c vegetable oil
1 c buttermilk (or plain yogurt)
1/2 c granulated sugar (1 T reserved for sprinkling on top)
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds. In a separate bowl, whisk together the egg, buttermilk and oil. Quickly and gently combine the dry and wet ingredients until JUST mixed. Spoon the batter into 12 lightly greased muffin cups, filling the cups about 2/3 full. Bake the muffins at 400 degrees for 15 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove from the oven, wait 5 minutes, then remove the muffins from the pan and cool them on a wire rack. Serve them plain, or with butter and jam.
Irish Stew
Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup "ages" well!"
2 T butter or vegetable oil
1-2 lbs. lamb, (you can use beef) cut into 2" cubes
2-3 turnips, peeled and diced
2-3 carrots, diced
1 med onion, diced
2-3 large potatoes, peeled and diced
2 T all-purpose flour
1/2 c cold beef broth or water
1 bay leaf
1/4 t dried thyme
3/4 t dried basil
Salt and freshly ground pepper to taste
Heat the butter in a large pot over moderate heat and brown the beef. Add enough water to cover and simmer tightly covered over low heat for 1 hour. Add the turnips, carrots, and onion and simmer 30 minutes. Add the potatoes and simmer an additional 30 minutes. Mix the flour with the beef broth and add to the pot, stirring to thicken the sauce. Season with herbs, salt and pepper.
2 T butter or vegetable oil
1-2 lbs. lamb, (you can use beef) cut into 2" cubes
2-3 turnips, peeled and diced
2-3 carrots, diced
1 med onion, diced
2-3 large potatoes, peeled and diced
2 T all-purpose flour
1/2 c cold beef broth or water
1 bay leaf
1/4 t dried thyme
3/4 t dried basil
Salt and freshly ground pepper to taste
Heat the butter in a large pot over moderate heat and brown the beef. Add enough water to cover and simmer tightly covered over low heat for 1 hour. Add the turnips, carrots, and onion and simmer 30 minutes. Add the potatoes and simmer an additional 30 minutes. Mix the flour with the beef broth and add to the pot, stirring to thicken the sauce. Season with herbs, salt and pepper.
Pistachio Mallow Salad
1-16 oz. cool whip, thawed
1-3.4 oz pkg. instant pistachio pudding mix
3 c miniature marshmallows
6 to 7 drops green food coloring, optional
1-20 oz crushed pineapple, undrained
1/2 c chopped pistachios or walnuts
In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Serves: 8-10
1-3.4 oz pkg. instant pistachio pudding mix
3 c miniature marshmallows
6 to 7 drops green food coloring, optional
1-20 oz crushed pineapple, undrained
1/2 c chopped pistachios or walnuts
In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Serves: 8-10
Irish Soda Bread Cookies
" All the flavors of Irish Soda Bread in a quick and easy cookie! "
2 c all-purpose flour
3/4 c white sugar
1/2 t baking soda
1/2 c butter or margarine
1/2 c raisins
1/4 c buttermilk
1 egg
1/4 t salt
1 t caraway seeds
Preheat oven to 350 degrees F (175 degrees C). Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough may need a little more milk). On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter). Bake for 12 to 14 minutes or until slightly browned. Makes 3 dozen (approx.)
2 c all-purpose flour
3/4 c white sugar
1/2 t baking soda
1/2 c butter or margarine
1/2 c raisins
1/4 c buttermilk
1 egg
1/4 t salt
1 t caraway seeds
Preheat oven to 350 degrees F (175 degrees C). Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough may need a little more milk). On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter). Bake for 12 to 14 minutes or until slightly browned. Makes 3 dozen (approx.)
St. Patrick's Day Zucchini-Oatmeal Cookies
1/2 c butter or margarine
3/4 c white sugar
1 egg
1/2 t vanilla extract
1 1/2 c shredded zucchini
1 1/2 c all-purpose flour
1/2 t baking soda
1 t ground cinnamon
1 c quick cooking oats
1 c granola cereal
2 c semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini. Makes 4 dozen
3/4 c white sugar
1 egg
1/2 t vanilla extract
1 1/2 c shredded zucchini
1 1/2 c all-purpose flour
1/2 t baking soda
1 t ground cinnamon
1 c quick cooking oats
1 c granola cereal
2 c semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini. Makes 4 dozen
Irish Potato Candy
1/4 c (1/2 stick) butter, softened
4 oz cream cheese, softened (see Note)
1 t. vanilla extract
1 pkg (16 oz) confectioners' sugar
1 pkg (7 oz) sweetened flaked coconut
1 T ground cinnamon
In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. With a spoon, stir in the coconut. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm. Yields: About 5 dozen candies
Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.
4 oz cream cheese, softened (see Note)
1 t. vanilla extract
1 pkg (16 oz) confectioners' sugar
1 pkg (7 oz) sweetened flaked coconut
1 T ground cinnamon
In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. With a spoon, stir in the coconut. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm. Yields: About 5 dozen candies
Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.
Irish Potato Candy
1/4 c (1/2 stick) butter, softened
4 oz cream cheese, softened (see Note)
1 t. vanilla extract
1 pkg (16 oz) confectioners' sugar
1 pkg (7 oz) sweetened flaked coconut
1 T ground cinnamon
In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. With a spoon, stir in the coconut. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm. Yields: About 5 dozen candies
Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.
4 oz cream cheese, softened (see Note)
1 t. vanilla extract
1 pkg (16 oz) confectioners' sugar
1 pkg (7 oz) sweetened flaked coconut
1 T ground cinnamon
In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. With a spoon, stir in the coconut. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm. Yields: About 5 dozen candies
Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.
Shamrock Pie
1 c sugar
1/4 c cornstarch
1 1/2 c water
3 egg yolks, lightly beaten
1/4 c lemon juice
1 T butter
1/12 t grated lemon peel
5 drops green food coloring
1 prebaked pie shell
3 egg whites
1/3 c sugar
Combine sugar, cornstarch and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Stir a small amount into egg yolks, return to the pan. Cook and stir for 1 minute. Remove from heat, stir in lemon juice, butter, peel and coloring until smooth. Pour into crust.
For meringue: beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot filling to the edges. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool. 6-8 servings.
1/4 c cornstarch
1 1/2 c water
3 egg yolks, lightly beaten
1/4 c lemon juice
1 T butter
1/12 t grated lemon peel
5 drops green food coloring
1 prebaked pie shell
3 egg whites
1/3 c sugar
Combine sugar, cornstarch and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Stir a small amount into egg yolks, return to the pan. Cook and stir for 1 minute. Remove from heat, stir in lemon juice, butter, peel and coloring until smooth. Pour into crust.
For meringue: beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot filling to the edges. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool. 6-8 servings.
Shamrock Punch
This punch can be served for a fun treat at school parties, after school or to drink with dinner. Be sure to scatter some green paper shamrock's around the table where the punch is being served.
46 oz lemon lime drink
2 cans (12 oz each) frozen limeade concentrate, thawed
1/4 c sugar
1/4 c lime juice
1 quart lime sherbet
1 bottle clear carbonated beverage, such as 7-Up
Lime slices
In your punch bowl, combine the first 5 ingredients. Stir until smooth and sugar has dissolved. Add pop and stir to mix. Float lime slices before serving. Serves: 20
46 oz lemon lime drink
2 cans (12 oz each) frozen limeade concentrate, thawed
1/4 c sugar
1/4 c lime juice
1 quart lime sherbet
1 bottle clear carbonated beverage, such as 7-Up
Lime slices
In your punch bowl, combine the first 5 ingredients. Stir until smooth and sugar has dissolved. Add pop and stir to mix. Float lime slices before serving. Serves: 20
Irish Coffee
Chef Joe Sheridan, of Foyne's Restaurant in County Clare, is credited with inventing Irish Coffee in the 1940s. The original version was made with Irish Mist liqueur, although Irish Whiskey is more commonly used today. Makes 1 Drink
Original Version
1 c hot coffee
1 1/2 oz. Irish Mist liqueur
whipped cream for garnish
Modern Version
1 c hot coffee
1 oz. Irish Whiskey
3 sugar cubes
whipped cream for garnish
In order to make this recipe properly the whiskey has to be heated to a high temperature, then you put the coffee in a cup-- use a spoon turned upside down and pour the HOT whiskey over it so it flows down gently, then add the cream.
True Irish Coffee always has THREE distinct layers. When served, you first use a straw and sip (a very small amount as it is HOT) a little of the Whiskey. Then stir all the ingredients together. This is TRUE Irish Coffee!
Original Version
1 c hot coffee
1 1/2 oz. Irish Mist liqueur
whipped cream for garnish
Modern Version
1 c hot coffee
1 oz. Irish Whiskey
3 sugar cubes
whipped cream for garnish
In order to make this recipe properly the whiskey has to be heated to a high temperature, then you put the coffee in a cup-- use a spoon turned upside down and pour the HOT whiskey over it so it flows down gently, then add the cream.
True Irish Coffee always has THREE distinct layers. When served, you first use a straw and sip (a very small amount as it is HOT) a little of the Whiskey. Then stir all the ingredients together. This is TRUE Irish Coffee!
Irish Coffee Supreme
1 1/2 oz Irish Whiskey
1 T brown sugar
2 oz heavy cream
coffee
float green creme de menthe
Fill glass with hot water to pre-heat then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add 1-tablespoon brown sugar and stir until completely dissolved. Blend in Irish Whiskey. Gently top with a collar of slightly whipped heavy cream by pouring gently over a spoon. Color with creme de menthe and enjoy while piping hot.
1 T brown sugar
2 oz heavy cream
coffee
float green creme de menthe
Fill glass with hot water to pre-heat then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add 1-tablespoon brown sugar and stir until completely dissolved. Blend in Irish Whiskey. Gently top with a collar of slightly whipped heavy cream by pouring gently over a spoon. Color with creme de menthe and enjoy while piping hot.
Coin Leprechaun Treats
Miniature Ritz peanut butter sandwich cookies*
Butterscotch chips
Melt the chips in a double boiler or in the microwave, then dip the sandwich cookies into the mixture. Place on wax paper to dry. You can also dip these in chocolate and sprinkle with green sprinkles and give as gifts for St. Patrick's Day and you could also do this for a bridal shower and dip in white chocolate.
* You can also make these cheaper by using Ritz-type crackers, and spreading peanut butter between them, then dipping.
Butterscotch chips
Melt the chips in a double boiler or in the microwave, then dip the sandwich cookies into the mixture. Place on wax paper to dry. You can also dip these in chocolate and sprinkle with green sprinkles and give as gifts for St. Patrick's Day and you could also do this for a bridal shower and dip in white chocolate.
* You can also make these cheaper by using Ritz-type crackers, and spreading peanut butter between them, then dipping.
Lucky Pudding
Decorate the plain white inner packaging of Pistachio pudding (discard the box) with holiday stickers or green tissue and include this poem and leave them as a surprise on our friends doorsteps.
Leprechauns are lots of fun
They jump and hop and also run.
Anything that they can do
Just to stay ahead of you.
But "Lucky Leprechaun" left you a surprise.
And you just won't believe your eyes!
The best dessert you've ever seen
And "surprise, surprise" it's even GREEN!
Magic Leprechaun Powder filled with gold.
Add a little milk (2 cups) icy cold.
Give it a stir and watch the surprise!
Presto! It changes right before your eyes.
Leprechauns are lots of fun
They jump and hop and also run.
Anything that they can do
Just to stay ahead of you.
But "Lucky Leprechaun" left you a surprise.
And you just won't believe your eyes!
The best dessert you've ever seen
And "surprise, surprise" it's even GREEN!
Magic Leprechaun Powder filled with gold.
Add a little milk (2 cups) icy cold.
Give it a stir and watch the surprise!
Presto! It changes right before your eyes.
Leprechaun Kisses
Follow these directions to make leprechaun kisses along with a poem.
Hershey Kiss Candy Green Ribbon
Plastic Baggie Gold and/or Green Glitter or Sequins
Place 2 or 3 Hershey Kisses in a plastic baggie and then sprinkle in a little glitter. Gather the top of the baggie just above the candy and tie a piece of ribbon around it to keep it closed. Tie the ribbon into a bow. Print out the poem below and give it along with your bag of treats. You can simply put it on a separate piece of paper. You can also make it into a gift tag by trimming around the poem, punching a hole near the edge, and threading it onto the ribbon before you tie it into a bow.
Here's a wee present for you
Full of luck and wishes
Celebrate this St. Patrick's Day
With these Leprechaum Kisses!
Or
Just a bit of Ireland
That I'm sending you today
To bring you luck and happiness
On this fine St. Patrick's Day
It's a wee and tiny present
Full of good luck and good wishes
Seems the little folk of Ireland
Have sent you some
Leprechaun Kisses.
Hershey Kiss Candy Green Ribbon
Plastic Baggie Gold and/or Green Glitter or Sequins
Place 2 or 3 Hershey Kisses in a plastic baggie and then sprinkle in a little glitter. Gather the top of the baggie just above the candy and tie a piece of ribbon around it to keep it closed. Tie the ribbon into a bow. Print out the poem below and give it along with your bag of treats. You can simply put it on a separate piece of paper. You can also make it into a gift tag by trimming around the poem, punching a hole near the edge, and threading it onto the ribbon before you tie it into a bow.
Here's a wee present for you
Full of luck and wishes
Celebrate this St. Patrick's Day
With these Leprechaum Kisses!
Or
Just a bit of Ireland
That I'm sending you today
To bring you luck and happiness
On this fine St. Patrick's Day
It's a wee and tiny present
Full of good luck and good wishes
Seems the little folk of Ireland
Have sent you some
Leprechaun Kisses.
Green Lava Lamp
1/2 c of any clear cooking oil
Empty, rinsed out soda bottle with cap
Powered tempera paints - any color you choose
Funnel
Water
Glitter/ sparkles/ shiny confetti
Pour the cooking oil into the soda bottle. Add 1 teaspoon of the tempera paint. Add glitter, sparkles, and confetti. Add water using funnel or measuring cup with a spout until bottle is filled. Tightly put cap on. Now you have your own "lava lamp". Turn the bottle upside down and see how the colors move and change!
Empty, rinsed out soda bottle with cap
Powered tempera paints - any color you choose
Funnel
Water
Glitter/ sparkles/ shiny confetti
Pour the cooking oil into the soda bottle. Add 1 teaspoon of the tempera paint. Add glitter, sparkles, and confetti. Add water using funnel or measuring cup with a spout until bottle is filled. Tightly put cap on. Now you have your own "lava lamp". Turn the bottle upside down and see how the colors move and change!
Pot Of Gold
Take a plastic bowl, and paint it black. (You can also use a clay pot as well) Then fill it with Hershey Kisses, Rolos, cookies, etc.. and attach this poem:
Down at the end of the rainbow
Lo these many years I've been told,
One can find a lifetime of riches
In the form of a pot of gold.
I hope someday we all find it
That's one of my yearly St. Pat's Day wishes,
But 'til we do, I'll share these with you -
Some solid gold leprechaun kisses!
Down at the end of the rainbow
Lo these many years I've been told,
One can find a lifetime of riches
In the form of a pot of gold.
I hope someday we all find it
That's one of my yearly St. Pat's Day wishes,
But 'til we do, I'll share these with you -
Some solid gold leprechaun kisses!
Leprechaun Poop
Fill a bag with chocolate chips or green tic tacs, and attach this fun poem:)
The Leprechauns of Ireland
Bring a special gift your way
It' full of love and happiness
On this St. Patrick's Day
And along with all good wishes
From this merry little group
Comes a little something special
It's a bag of Leprechaun Poop!
The Leprechauns of Ireland
Bring a special gift your way
It' full of love and happiness
On this St. Patrick's Day
And along with all good wishes
From this merry little group
Comes a little something special
It's a bag of Leprechaun Poop!
Shamrock or Heart Shaped Mouse Pad
Piece of red or green Fun Foam 8" square Pattern enlarged to 8"
Pen Scissors
Trace the enlarged heart or shamrock on the Fun Foam and cut on the traced line. Give to parents and friends or use yourself as a mousepad greeting card/gift.
Pen Scissors
Trace the enlarged heart or shamrock on the Fun Foam and cut on the traced line. Give to parents and friends or use yourself as a mousepad greeting card/gift.
The Shamrock History
The Shamrock (traditional spelling: seamróg, meaning summer plant) is a three-leafed clover that grows in Ireland. A common image in Celtic artwork, the shamrock is found on Irish medieval tombs and on old copper coins, known as St. Patrick's money. The plant is also reputed to have mystic, even prophetic powers-- for instance the leaves are said to stand upright to warn of an approaching storm.
Legend has it that St. Patrick used the shamrock in the fifth century to symbolize the divine nature of the trinity when he introduced Christianity to Ireland. "You tell us that there are three gods and yet one," the puzzled Irish said when St. Patrick was preaching the gospel to them. "How can that be?" The saint bent down and plucked a shamrock. "Do you not see," he said, "how in this wildflower three leaves are united on one stalk, and will you not then believe that there are indeed three persons and yet one God?" Thus, according to Irish legend, Ireland's patron saint chose the shamrock as a symbol of the Trinity of the Christian church.
The seamróg is a big part of Irish history, as the it was used as an emblem by the Irish Volunteers in the era of Grattan's Parliament in the 1770's, The Act of Union. When it became an emblem of rebellion in the 19th century, Queen Victoria made wearing a seamrog by member's of her regiments punishable by death by hanging. It was during this dark time that the phrase "the Wearing of the Green" began. Today the seamróg joins the English Rose and the Scottish Thistle on the British flag and is an integral part of Saint Patrick's Day celebrations. "The Wearing of the Green" also symbolizes the birth of springtime. Irish legend states that green clothes attract faeries and aid crops.
LEPRECHAUNS and HOW TO FIND THEM
The Leprechaun is an Irish fairy. The name leprechaun is derived from the old Irish word luchorpan which means "little body." Full-grown leprechauns are reported to be about 2 feet tall. They will frequently be clothed in the garb of a shoemaker, with a cocked hat and a leather apron. Frequently scowling, leprechauns are said to resemble small, grumpy old men.
According to legend, leprechauns are unfriendly and live alone. They spend a great deal of their time making shoes and brogues. Most importantly, each and every leprechaun possesses a hidden pot of gold.
Treasure hunters should listen for the sound of a shoemaker's hammer, when looking for leprechauns. If caught, the leprechaun must reveal the whereabouts of his pot of gold. But be careful! Keep your eyes on the tricky leprechaun every second. He will try to trick you into looking away, and if you do...PooF! He vanishes and all hopes of finding the treasure are lost.
St. Patrick, the patron saint of Ireland, is celebrated on March 17th..
The enduring legends of St. Patrick are that he used a shamrock to explain the Trinity and that he banished the snakes from Ireland that they all went into the sea and drowned. However, there were never any snakes -- or other reptiles for that matter -- in Ireland for St. Patrick to chase out. The basis of this legend probably lies in the origin of the snake as a pagan symbol. The legend tells the figurative tale of St. Patrick's driving paganism out of Ireland. The true story of Patrick, however, survives not in his myths but in his work. Patrick was responsible for converting the people of Ireland to Christianity.
Patrick was born around 373 AD in either Scotland, near the town of Dumbarton, or in Roman Britain. Little is known about St. Patrick, including his birth and death dates. March 17 is traditionally considered to be one of the two, although there is no documentation to corroborate this.
Patrick was kidnapped by pirates at the age of 16 and sold into slavery in Ireland. During the 6 years he spent in captivity, he began to have religious visions, and found strength in his faith. He finally escaped and went to France, where he became a priest and later a bishop. After escaping, he had a vision of the Irish beseeching him to return to Ireland to spread his faith. Patrick recorded this call to his vocation in the 'Confessio', his spiritual autobiography and one of his two short writings that have survived.
After studying in continental monasteries, Patrick returned to Ireland as a missionary. Despite a constant threat to his life, Patrick traveled widely, baptizing, confirming, and preaching and building churches and schools, and monasteries. Patrick succeeded in converting almost the entire population of the island.. Patrick's writings have come to be appreciated for their simplicity and humility.
St. Patrick predates the Roman Catholic Church, and was considered a "saint'' before the Roman church created its list of saints and included him in it. Patrick's real name is believed to be Maewyn Succat. He adopted the name Patrick, or Patricus, after he became a priest.
The phrase "Erin Go Braugh" means Ireland Forever!
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