celebrate the life of Ireland's patron saint -- St. Patrick.

It is believed that St. Patrick was a Britannic Celt who raised as a Roman Catholic.

He came to live on the Emerald Isle after he was captured by Irish raiders and taken to Ireland to become a slave.

It was during his six years in captivity that St. Patrick experienced a spiritual awakening, later becoming a priest and then a bishop.

St. Patrick spent the rest of his days organising the Catholic church in Ireland, converting thousands of Irishmen and founding churches and schools.

Unlike festivities elsewhere, St. Patrick's Day in Ireland is rather subdued since it is primarily a religious holiday.

But in Irish pubs around the world, merrymakers will mark today with plenty of Irish fare and a healthy dose of `green' beer.

Here are a few Irish recipes to help you get in the St. Patrick's Day mood.

IRISH OMELET 4 large eggs, separate the yolks out 1 large potato, mashed Squeeze lemon juice 1 tablespoon chives -- chopped Salt and peppers 1 tablespoon butter SEPARATE the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

DUBLIN SUNDAY CORNED BEEF AND CABBAGE 5 pounds corned beef brisket 1 large onion stuck with 6 whole cloves 6 carrots, peeled and sliced 8 potatoes, peeled and cubed 1 teaspoon dried thyme 1 small bunch parsley 1 head cabbage (about 2 pounds) cut in quarters PUT beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage.

Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on centre of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

IRISH PORK ROAST WITH POTATOE STUFFING 2 pounds pork tenderloin or 6 to 8 boneless lean pork chops 2 tablespoons butter 2 tablespoons apple cider, hard cider or apple wine or water Salt and pepper STUFFING 4 1/2 cups potatoes coarsely mashed 1/4 cup butter 1 onion 2 large apples chopped 1 handful fresh sage and thyme chopped Salt and pepper MAKE stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3-quart casserole dish. Place meat along edges of dish.

Cover loosely with stuffing (To potatoes, add butter, onion, apples, herbs, salt and pepper). Mix well.

REAL IRISH STEW 3 pounds stewing lamb 6 to 8 carrots 12 potatoes Water or stock 4 large onions 2 sticks celery Pepper and salt to taste 2 tablespoons dried thyme or 8 sprigs fresh thyme PEEL potatoes, retain 8 whole ones and dice remaining 4. Scrape and dice the carrot, onion and celery. Place the diced vegetables in the bottom of a large casserole, sprinkling with salt, pepper, and some of the thyme.

Fit meat in a single layer on top of vegetables. Pour in enough water or stock to come 1/2 way to level of meat. Place 8 whole peeled potatoes on top of meat; season again and add remaining thyme.

Bring to a boil on top of stove and place it (covered) inside oven at 275 degrees or 300 degrees. Simmer for 2 1/2 to 4 hours.

IRISH SODA BREAD 2/3 cups dark or golden raisins 2 cups sifted flour 1 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar 3 tablespoons shortening 1 cup buttermilk Melted butter for top Sugar for top A St. Patrick's Day feast SIFT flour with baking powder, baking soda, salt and sugar. Cut shortening until in fine pieces. Make a well in the centre; pour in buttermilk and raisins (chopped coarsely, if desired). Mix lightly to moderately-soft dough.

Turn out on a floured board and knead gently a few strokes. Shape into a round and fit into a greased 8 or 9 inch round layer cake pan.

Cut loaf crosswise into quarters about 2/3 way through dough, using a sharp knife or scissors. Brush top surface of loaf with melted butter and sprinkle with sugar. Bake in moderate oven at 350 degree for about 30 minutes.

BLACK PUDDING (IRISH) 1 pound Pig's liver 1 1/2 pounds unrendered lard, chopped 120 fl. Pig's blood 2 pounds bread crumbs 4 ounces oatmeal 1 medium onion, chopped Salt 1/2 teaspoon allspice 1 Beef casings Note: The preparation of this pudding may be impractical these days due to the difficulty of finding fresh pig's blood and casings.

STEW liver in boiling slated water until tender. Remove liver, and mince.

Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped.

LEPRECHAUN DREAM 8 ounces hot water 1 package hot chocolate 1 ounce Irish Cream Liqueur MIX together and drink. Pleasant Dreams! Want to go to sleep quickly -- have a L.D.

BRENDA'S IRISH COFFEE 1 teaspoon sugar 1 tablespoon double cream 1/4 pint strong black coffee 2 ounces Irish Whiskey DISSOLVE the sugar in the coffee in a warmed, long stemmed whiskey glass. Add the whiskey to within one inch of the rim and stir. Holding a teaspoon at the edge of the glass, pour the cream over the back of the spoon slowly so that the cream floats on the surface. DO NOT STIR!