SHORTCUTS: On St. Patrick's Day, let them eat corned beef

Top o' the morning to y-o-u and Happy St. Paddy's Day!

Is your mouth watering for salty corned beef, whipped potatoes and savory wedges of cabbage this time of year? It doesn't have to be a big deal to prepare a satisfying meal with these ingredients.

Here are two recipes for your slow cooker and one for the microwave to save the day.

My variation on Irish colcannon -- traditionally a side dish consisting of potatoes, cabbage and butter-- includes corned beef in the mix turning it into a main dish meal. Classic colcannon is made by cooking russet potatoes and cabbage separately, then mashing them together and serving with a pool of melted butter in the center. My shortcut recipe uses ready-made mashed and canned corned beef. By all means, use fresh ingredients if you have the time.

When I created the recipe for Crock-Pot Reubens in 2004, they soon became a family favorite for ease of preparation. Once again I used canned corned beef for convenience, but fresh would definitely be an upgrade.

If you prefer the basics, the slow-cooker corned beef and cabbage is the way to go.

A frothy, cold beer is the beverage of choice for these salty but substantial fixin's!

CORNED BEEF COLCANNON

2 cups shredded cabbage

½ tablespoon olive oil

½ tablespoon butter

1½ cups cooked, shredded corned beef

1 (24-oz.) carton ready-made mashed potatoes

Salt, pepper and butter to taste

-- In large nonstick skillet, heat oil and butter over medium heat. Stir in shredded cabbage and sauté until crisp and tender; add corned beef and stir until heated through.

-- Heat potatoes according to package directions. Combine potatoes with cabbage and corned beef in serving dish. Serve seasoned with salt, pepper and butter to taste. 6 servings.

CROCK POT REUBENS

3 cups cooked, shredded corned beef

6 slices pumpernickel or rye bread

1 (2-lb.) bag sauerkraut, well drained

1 cup Thousand Island dressing

2 cups shredded jack cheese, divided

-- Lightly grease inside of 3.5-quart crock pot with butter or margarine.

-- Cut or tear bread into cubes. Combine sauerkraut and dressing; mix well.

-- Using half of each ingredient, layer bread, corned beef, sauerkraut mixture in crock pot; top with 1 cup of cheese. Repeat process up to sauerkraut. (Reserve last cup of cheese to add before serving.)

-- Cover and cook on LOW for 4-6 hours. Remove lid; add last cup of cheese. Cover and cook until cheese is melted. (This recipe should not be done on HIGH heat or all day.)

CROCK-POT CORNED BEEF & CABBAGE

3-4 lb. corned beef with spice packet

1 small head of cabbage

-- Place corned beef in crock pot with enough water to barely cover. Add spice packet if using.

-- Cover and cook on LOW, overnight, for 10 to 12 hours. (Meat will not be tender if cooked on HIGH for half the time.)

-- When corned beef is done, remove to serving plate and let rest.

-- Cut cabbage into equal wedges. Place wedges in microwave-safe dish and spoon liquid from crock pot over cabbage.

Cover with plastic wrap and microwave until tender, from 6-10 minutes depending on size of wedges. Season to taste and serve with sliced beef. 6-8 servings.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO" is available at Mom's Apple Pie in Occoquan. Reach her at makauchak@ comcast.net.