History and Recipes of St. Patrick's Day Back to Main Menu   Much Irish folklore surrounds St. Patrick's Day. Though originally a Catholic holy day, St. Patrick's Day has evolved into more of a secular holiday. One traditional icon of the day is the shamrock. And this stems from an Irish folktale that tells how St. Patrick used the three-leafed shamrock to explain the Trinity. He used it in his sermons to represent how the Father, the Son, and the Holy Spirit could all exist as separate elements of the same entity. His followers adopted the custom of wearing a shamrock on his feast day. Not much of it is actually substantiated. Some of this lore includes the belief that Patrick raised people from the dead. He also is said to have given a sermon from a hilltop that drove all the snakes from Ireland. Of course, no snakes were ever native to Ireland, and some people think this is a metaphor for the conversion of the pagans. The person who was to become St. Patrick, the patron saint of Ireland, was born in Wales about AD 385. His given name was Maewyn, and he almost didn't get the job of bishop of Ireland because he lacked the required scholarship. Far from being a saint, until he was 16, he considered himself a pagan. At that age, he was sold into slavery by a group of Irish marauders that raided his village. During his captivity, he became a convert to the new faith, Christianity. He escaped from slavery after six years and went to Gaul where he studied in the monastery under St. Germain, bishop of Auxerre for a period of twelve years. His wishes were to return to Ireland, to convert the native pagans to Christianity. But his superiors instead appointed St. Palladius. But two years later, Palladius transferred to Scotland. Patrick, having adopted that Christian name earlier, was then appointed as second bishop to Ireland. Patrick was quite successful at winning converts. And this fact upset the Celtic Druids. Patrick was arrested several times, but escaped each time. He traveled throughout Ireland, establishing monasteries across the country. He also set up schools and churches which would aid him in his conversion of the Irish country to Christianity. His mission in Ireland lasted for thirty years. After that time, Patrick retired to County Down. He died on March 17 in AD 461. That day has been commemorated as St. Patrick's Day ever since. The St. Patrick's Day custom came to America in 1737. That was the first year St. Patrick's Day was publicly celebrated in this country, in Boston. Recipes for St. Patrick's Day Corned Beef and all the Fixin's Kale Colcannon Cooking Times For Corned Beef Irish Champ Champ is a simple warming dish which is cheap, easy to produce and very filling. Often served for dinner at Halloween when a silver sixpenny piece wrapped in greaseproof paper would be buried in it. To find it in your portion was to bring good luck for a year as well as temporary wealth. 8 medium potatoes, peeled and quartered 1 small bunch of scallions (spring onions), chopped ¼ pt/125ml/1/2 cup milk salt and pepper butter Add 1/2 cup water to the pressure cooker and place the rack in the bottom. Place the potatoes in a steamer basket above the waterline. Lock the lid in place and cook at high pressure for 5 minutes. Use the quick or cold water release method before opening the lid. In the meantime chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk. When the potatoes are done, drain them well and rice, or mash with a potato-masher or fork. Add the milk and scallions and beat this mixture into the mashed potatoes until smooth and fluffy, season to taste and serve a large mound on each plate with a good knob of butter melting into the top. Each forkful is dipped into the melted butter as it is eaten. Cooks Note: Add chopped ham or sliced Kielbasa for a more robust version. Irish Potato Farl Also known as potato cake or potato bread, this is a dish popular in northern Ireland, and calls for cooked, mashed potatoes. These should be freshly steamed and passed through a food mil for best results. 2 cups mashed potatoes 1 cup plain flour 2 tbsp butter salt and pepper Peel and quarter 4-5 medium size potatoes. Place the rack in the cooker and add 2/3 cup water.  Add the potatoes.. Lock lid in place and over high heat, bring cooker up to pressure. Reduce heat and cook for 6 minutes. . Quick release the pressure. Remove the lid. lift the potatoes out with a slotted spoon and mash with a potato masher or use a ricer. Melt the butter and mix into the potatoes with the salt. Work in the flour quickly but thoroughly and knead lightly. Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate. Cut in quarters (farls) and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat. Colcannon Creamy Colcannon is made in much the same way as Champ, but with the addition of cabbage. This satisfying side dish is traditional St. Patrick's Day fare. 3 cups coarsely chopped cabbage 3/4 cup thinly sliced leeks, white part only 2/3 cup milk 2 T margarine or butter 3 cups potatoes, peeled and cut into 1/2 inch slices 1/2 tsp salt 1/8 tsp pepper In a pressure cooker place the rack and  add enough water to reach just to the top of the rack. Use two layers of aluminum foil and layer the cabbage, leeks and potatoes, dot with margarine or butter and sprinkle with salt and pepper. loosely close the foil packet, leaving it partially open to allow steam to escape. Lower the foil packet into the cooker, making sure to leave a space around the edge for steam to move freely. Lock lid in place and over high heat, bring cooker up to pressure. Reduce heat and cook for 5 minutes. Meanwhile scald the milk in the microwave. Quick release the pressure. Remove the lid. Carefully remove the foil packet and empty mixture to a large mixing bowl. Mash with a potato masher for best results, adding additional milk if necessary to make light and fluffy. If using an electric mixer use low speed in short bursts for  as briefly as possible to avoid turning the mixture gluey. Cooks Note: Add chopped ham, crisp, crumbled bacon, or sliced Kielbasa for a more robust version.