I am 1/4 Irish. For dinner tonight I made boiled dinner made with beef roast, potatoes, onions, celery, carrots, beets, rutabegas, and cabbage. It was delicious! We topped that off with Blarney Stones for desert. When I make things like this, I always over estimate the amount of EVERY veggie. We have enough left over for a re-heat meal and then a soup to follow that. I'm so glad DH enjoys this kind of meal, because it is what I grew up on. Here is a link that might be useful: Blarney Stones

I'll give the actual recipe, but I put more celery, carrots and potatoes in. I don't measure, just chop, till I have as much as I want. I didn't have green pepper. I also had to add another can of tomatoes today. As I said, it grew. I started out in my enamel cast-iron dutch oven and had to transfer everything to my large stock pot! Hearty Cabbage Soup In a large pot saute: 1 lb ground beef 1 medium onion, chopped 1/2 cup diced celery 1/2 green pepper, chopped 1 garlic clove, chopped Saute until the redness disappears from the meat. Add: 2 tsp salt 1/4 tsp pepper 1/2 tsp paprika 1 28-oz can tomatoes 1 can tomato paste 2 cups beef broth 2 cups hot water 3 tbsp parsley flakes hot sauce to taste (optional) 2 cups diced potatoes, peeled 1 cup diced carrot Combine thoroughly. Simmer, uncovered 1 hour, stirring occasionally. Add 6-7 cups coarsely chopped cabbage, (approximately 1 small head) Combine and simmer, covered, 1 hour longer. You may need to add 1-2 cups hot water.

Salmon patties, grilled green,red, and yellow peppers, made more of Glenda's Alaskan cole slaw. Several had mentioned jello salads, not normally a fan, but decided to make one and it was perfect with our meal.

I made Pasta Puttanesca again. I made it for the first time a couple of weeks ago and has become our favourite way of eating spaghetti. Made apple crostata for dessert. I think I'll buy a little ham that is still on sale...all this talk about ham, has got me wanting one! ......that is, unless someone wants to invite us over for leftovers?