4 saint patricks Recipes

russet potatoes , scrubbed well, peeled and cut up into chunks (depending on the size, i usually quarter or eighth), frozen green peas (no need to thaw), butter (or substitute), salt and pepper, to taste (i used a small pinch of white pepper), milk (or substitute-i warmed the first)

fresh tarragon leaf, extra virgin olive oil, fresh lemon juice, dijon mustard, mayonnaise, salt and pepper

corned beef, carrots, quartered, turnips, diced, onions, potatoes, quartered, head cabbage, cut into wedges