basil, thyme, orange peel and garlic. Return meat to

basil, thyme, orange peel and garlic.

Return meat to pan. Cover and bring to slow boil, then bake at 325 degrees, stirring occasionally, 2 to 3 hours, or until meat is tender when tested with fork. If sauce bubbles rapidly, reduce temperature to 300 degrees so juices will not evaporate.

Remove from oven and place clean damp dish towel on top of meat. If not serving immediately this will prevent drying. At this point, casserole may be refrigerated up to 4 days or frozen.

Before serving, cook carrots in boiling water to cover 10 to 15 minutes or until almost tender. Drain. Skim fat from stew. Add carrots and mushrooms and simmer on top of stove or in oven at 325 degrees, stirring occasionally, until heated through and carrots are tender, about 30 minutes. Season to taste, with additional wine, salt, pepper or orange peel. Serve in bread bowls. Makes 16 servings.

Bread Bowls

16 (6-inch) French or sourdough rolls

1 cup (16 T.) butter

4 cloves garlic, peeled and crushed

4 T. finely chopped parsley

Salt

Cut thin slice from tops of rolls, reserving tops. Hollow out bread, leaving 1/2-inch thick shell. Leave rolls uncovered at room temperature 8 to 12 hours to dry out.

In small skillet, melt butter. Add garlic and cook over low heat 2 minutes. Stir in parsley and salt. Brush inside of rolls with butter mixture, using approximately 1 tablespoon per roll. Replace tops. Rolls can be held at room temperature 4 more hours. Makes 16 servings.

The traditional Irish boiled potatoes are a classic side dish for the stew. The parsley-garnished potatoes are moist, tender, and buttery.

Irish Boiled Potatoes

6 to 8 lb. small new potatoes (about 3 per person) or large boiling potatoes

Salt

4 T. (1/4 cup) butter, room temperature

1/2 cup chopped parsley

Pepper

Scrub potatoes. If using small potatoes, peel small band of skin around center to prevent bursting. If using larger potatoes, peel, cut into serving-sized pieces and drop into cold water until ready to use to! prevent discoloring.

In large saucepan, combine potatoes with water to cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat and boil gently 1$ to 20 minutes or until tender when pierced with fork. Drain.

Return potatoes to pan and place over moderate heat about 1 minute to evaporate some of moisture. Add butter and parsley and season to taste with salt and pepper. Toss until butter has melted. Serve immediately. Makes 12 to 16 servings.

For some, St. Patrick’s Day wouldn’t be complete without Corned Beef, Cabbage, and Irish Soda Bread.