{Happy Saint Patrick's Day}

Our menu is shaping up quite nicely this year. We will be having a muffin tin breakfast this week. The theme for Muffin Tin Monday was green/St. Patty's food. So, we are doing breakfast.

Then, for dinner we have our traditional, "Thank goodness our German descent grandfather was born in Ireland dinner." Yeah, it is a long story. But, here is the food run down: Corned Beef and Cabbage, Potato Leek Soup, Irish Peas, Cheddar Bacon and Chive Biscuits, and - you guessed it, Jell-O. If I can track down a few more colors, it will be "Somewhere Ove the Rainbow Jell-O." For dessert we will finish up with Shamrock sugar cookies or cake.

{Corned Beef and Cabbage}
3-4 lbs corned beef brisket
1/2 small head cabbage, cut in wedges
1 medium onion, quartered
1 C water
Put all ingredients except cabbage into a crock pot in order listed. Cover and cook on low 8-10 hours. Add cabbage wedges to liquid, pushing down to moisten, turn crokcpot to high and cook an additional 2-3 hours.

{Potato-Leek Soup}
1/4 C butter or margarine
2 large leeks, chopped
4 potatoes, peeled and diced
4 C chicken broth
1/2 tsp salt
sour cream and snipped chives, for garnish
In a 3 qt saucepan over medium heat, melt butter, add leeks. Cook for about 5 minutes until tender-crisp. Add potatoes, cook 5 minutes more, stirring constantly. Add chicken broth and salt, heat to boiling. Reduce heat to low, cover and simmer for 15 minutes or until potatoes are tender. Puree in a food processor or blender in batches. Ladle into bowls. Garnish with a dollop of sourcream and top with chives.