Welcome to March! The old saying is “In like a lion, out like a lamb.” In Georgia, it seems to follow suit with that along with “in with mosquitos, out with the sand gnats.” However, it seems Coastal Georgia concentrates on the middle of the month instead of the beginning or end: St. Patrick’s Day!

The festivities became so big that it became quite the necessity to proclaim a school holiday back in the 80s. After all, everyone became Irish or Irishish for the day. The parade in Savannah grew bigger and so did the traffic. My own interest decreased. Let’s just say that I didn’t mind greeting leprechauns that showed up in Richmond Hill instead of the long parade route in Savannah.

Speaking to some true Irish in our area, I asked them about their favorite dishes from the mother country. After all, over the years I have shared recipes for colcannon and Irish coffee. Guess what? I received comments from these Irish-Americans that “that stuff is gross.” Apparently Guinness was their only tolerated Irish food/beverage. Well, potatoes as long as they were not made with weird additions. Just like Asian food in America, they had to have Americanized dishes to celebrate St. Patrick’s Day.

I can fully understand the desire to Americanize dishes to celebrate holidays. Corned beef and cabbage is definitely not for everyone, but a green frosting covered cupcake will likely be loved by a child… and adults. What can we make to bring a little bit of Irish-ish to the celebration? Like the fountains and the rivers, let the food and beverages turn green. Slainte’!

Watergate Salad

(Repeated by request, this is one of my favorites any holiday!)

• 1 16 oz. can crushed pineapple

• 1 3.4 oz. pkg Jell-O Pistachio Instant Pudding

• 1 cup miniature marshmallows

• ½ cup chopped pecans or walnuts

• 1 ½ cups Cool Whip, thawed

• Maraschino cherries (optional) Directions: Pour pineapple into a bowl (do not drain). Whisk in pudding. Add marshmallows and nuts, whisking to mix well. Fold in Cool-Whip. Refrigerate for at least one hour. Top with cherries as a garnish (or half a few cherries to add into pudding as well).

Lime Punch

• 2 cups sugar • 2 quarts cold water • 2 packages (0.13 oz each) lime-flavored unsweetened Kool Aid • 1 can (46 oz) pineapple juice, chilled

• 1 bottle (1 liter) ginger ale (4 1/4 cups), chilled

• 1 lime, thinly sliced for garnish, if desired

Directions: Add sugar and water to a gallon sized pitcher. Stir until sugar is dissolved. Add remaining ingredients and stir until well blended. Chill until ready to serve. When serving, you can pour into a punch bowl and add lime slices for garnish, or garnish glasses with lime wedge.

The recipe can be easily doubled for a crowd!

Libby Hires is a columnist with the Bryan County News.