text: The last time I served a St Pat's Day meal at my house was in Delevan IL. We had about 40 people come over and enjoy an evening of good food, fun times, and friends. We sang with my buddy James Stieren playing his guitar to what ever we wanted him to play... Many bottles of wine and irish beer were consumed and a good time was had by all!
  The next morning I used the left over Potato's and Carrrots along with the Corned Beef and made a breakfast scramble served with biscuits... I have served this meal for several years to family, friends, and at church dinners.
  I wrote this recipe for Heartland Range & Shooter's Saloon where I was the GM. Goes well with any grilled or smoked foods. So if you are planning to BBQ, give this a try! Enjoy!
  Combine all ingredients in a mixing bowl. Place in a greased cast iron or heavy oven proof pan and bake in a 325 degree oven. Bake approx. 35-45 minutes or until bubbly on the edges.
  Put in slow cooker. 1-2 hours. Optional – add 1 ½-2 cups braided Monterey jack cheese till melted. This can be added when serving and can be left out.
  Note: You could use prepared Roasted Chicken with bones removed. I use the bones and what I have left after deboning along with other vegetables such as Carrots, Corn Cobs, Onions, Celery, etc when making broth.