We have never done leprechaun traps or other kidsy St. Patrick's Day traditions at our house, but every year I make an Irish meal and some sort of green dessert to celebrate the holiday. Instead of doing corned beef, I typically do pork and I always make Irish soda bread!
Irish Bacon and Cabbage
boneless pork roast
The night before cooking, place the roast into a big bowl of cold water and add lots of salt... about a cupful. Let it sit in the fridge overnight. The next morning, place the drained meat in the crockpot with potatoes and carrots. Add a bit of water. Let cook on low all day. 30 minutes before serving add the cabbage, cut into chunks.
Irish Soda Bread
4 c flour
1 tsp baking soda
1 tsp salt
1 to 1 ½ c buttermilk
Preheat oven to 425. Mix together dry ingredients. Gradually add buttermilk, mixing with a large spoon until dough is firm enough to be gathered into a large ball. If the dough is crumbly, add some more buttermilk, a tablespoonful at a time, until it all adheres to the ball. Place on a lightly floured board. Pat and shape it into a flat circular loaf, about 8 inches around and 1 ½ inches thick. Set on a floured baking sheet. With the tip of a knife, cut a ½ inch deep cross into the dough, dividing it into quarters. Bake for about 35-45 minutes or until the top is golden brown. Remove from the oven and wrap in a clean dish cloth. Let cool about 20 minutes.
Of course in an LDS home we have root beer with our St. Patty's Day dinner!
Happy St. Patty's Day!