When I was a girl during the Depression, we had enough cabbages to sink a ship! This was a family favorite my mother made often.
After I was married, I served these potatoes to family and friends as a side dish to pork. I still make them for potlucks (I attend two of them a month), and everyone likes them.
I have three grown children—plus five grandchildren whom I keep supplied with frozen yogurt and cookies!
I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches.
-Perlene Hoekema, Lynden, Washington
What better way to celebrate the holiday than with this hearty one-pot meal. The beef, potatoes and carrots are tender and full-flavored. "I often fix this for St. Patrick's Day, but it's good any time of the year," notes Dawn Fagerstrom, a field editor in Warren, Minnesota.
When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have served it for years, and it remains a special favorite. —Mary Lindell, Sanford, Michigan
I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.—Jo Ann Honey, Longmont, Colorado
This is a great dish to serve for St. Patrick's Day - or any time. It features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. It's always well received at a potluck.—Margery Bryan, Royal City, Washington
For St. Patrick's Day, prepare a traditional corned beef dinner and add a special twist - a colorful medley of cooked fresh vegetables. It's a festive combination to serve family or guests.
-Gloria Warczak, Cedarburg, Wisconsin