068Mama Mia” bronze sculpture by kayti sweetland rasmussen

It is St. Patrick’s Day, and we are invited to share a corned beef dinner with friends later in the day. When I woke up my plan was to make ginger cookies to take to my friend. It seems they are her favorite as well as the favorite of Dr. Advice and several others.

The recipe is one I developed a number of years ago, and I have been quite selfish in keeping it all to myself as a “signature” treat. Bad idea. After searching through the place it should be, and then all the places it shouldn’t be, it appears that it has taken leave of my home. Another sad aspect is that I was going to share it with you, and now I can’t. Always share your recipes with at least one person you can trust.


Of course I’m sure you are all aware that Patrick was not an Irishman, and he probably didn’t get rid of any snakes there either. About ten years ago I fell heir to a leopard coat (fake). It is really quite chic, and a friend of my daughter gave it to her when she tired of it. My daughter felt it attracted more attention than she was comfortable with, so she gave it to me, knowing my view that attracting attention is not a necessarily a bad thing!

Anyway, on a cold St. Patrick Day evening soon after the coat came to occupy my closet, I wore it to a “Potato Party” in Patrick’s honor. When questioned t became an Irish leopard coat. It followed that St. Patrick could not have driven the snakes out of the country, because the Irish leopard had done that before he landed. At least it gave me a good conversational opening to meet new people and something to wear to subsequent St. Patrick’s parties.

In lieu of the cookie recipe, here is my recipe for DILLY CASSEROLE BREAD:

1 pkg. active dry yeast
1/4 cup warm water
1 cup cream style cottage cheese heated to lukewarm
1 Tbs. butter
2 Tbs. sugar
1/4 tsp. baking soda
1 Tbs. instant minced onion
1 egg
1 tsp salt
2 tsp. dillweed
2 1/4 to 2 1/2 cup flour

Soften yeast in water, let stand 10 min. Combine in large bowl the cottage cheese, butter, mixture of sugar, salt and baking soda. Next, the onion dill, egg and softened yeast. Beat well and blend thoroughly. Add flour gradually, beating after each addition. Cover and let rise in a warm place until doubled (about 1 hour) Stir dough down; turn into greased 1 1/2 to 2 qt. casserole. Let rise in warm place until light (30 to 40 min0 Bake at 350 for 35 to 45 min until crust is goldn brown. Brush top with soft buttered and salt. Bon Appetit!