Blessings
May the road rise to meet you, 
May the wind be always at your back 
May the sun shine upon your face 
The rains fall soft upon your fields 
and, until we meet again, 
May god hold you in the palm of his hand
Toasts
May you be poor in misfortune 
Rich in blessings 
Slow to make enemies 
Quick to make friends 
But rich or poor, quick or slow, 
May you know nothing but happiness 
From this day forward 
Jokes
A young Irishman sat at a pub in the New World drinking beer and conversin' with the barkeep. Another comes in and sits besides him. He says how you do and hears the lilt and says you be Irish? Yes I am. The first man yells barkeep give us another round and one for my friend here he's from the mother country as well. The second man asks-so where in the old country ye from.  
Dublin responds the first. Dublin you say - so am I and the second man hollers barkeep bring us another round and a shot of your best Irish Whiskey for me and my friend here. Afterwards the first man asks from where in Dublin and the second man responds with the street and the first man says well I'll be - so am I and yells barkeep another pair of beers and Irish Whiskey for  
the pair of us.  
The phone behind the bar rings and the barkeep answers it. The owner of the pub asks - how is business. The barkeep responds - not too bad - The O'Malley  
twins are here getting drunk again.  
 
Leprechaun Oatmeal Cookies
Ingredients
  • 3/4 cup shortening
  • 1 1/4 cups firmly packed light brown sugar
  • 1 egg
  • 1/3 cup milk
  • 3 cups quick oats, uncooked
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup golden raisins
  • 1 cup coarsely chopped walnuts
Frosting
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 1/2 cups sweetened flaked coconut
  • green food color
Method

Pre-heat oven to 375°F (190°C). 
Grease baking sheets with shortening. 
Place sheets of foil on countertop for cooling cookies.
For cookies, combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until
well blended.
Combine oats, flour, baking soda, salt and cinnamon. 
Mix into creamed mixture at low speed just until blended. 
Stir in raisins and nuts.
Drop rounded tablespoonfuls  of dough 2 inches apart onto prepared baking sheet.
Bake one baking sheet at a time at 375°F (190°C) for 10 to 12 minutes, or until lightly browned. 
DO NOT OVER BAKE. 
Cool 2 minutes on baking sheet. 
Remove cookies to foil to cool completely.
For frosting: 
Combine shortening, icing sugar, milk and vanilla in medium bowl. 
Beat at low speed of electric mixer until well
blended. 
Scrape bowl. 
Beat at high speed for 2 minutes, or until
smooth and creamy.
Mix a few drops food color with 1/2 teaspoon water.
Place coconut in medium bowl. 
Add liquid and toss until color is evenly distributed. 
Add additional drops food color if darker
shade preferred. 
Top cookies with frosting. 
Sprinkle with tinted coconut.
 

Yield: About 2-1/2 dozen cookies
 

 

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