About Us

One of our Charities, The St Patrick Fund to support seminarians and deacon candidates

Maewyn Succat, Dorchester Division 1AOH Officers June 2919

( old photo) Division Officers: (front row) Kevin Carroll, Financial Secretary; Greg Mueller, Secretary; Stephen Kramp, State Secretary; John Maney, Website manager (rear row) Paul Hood, Past President (deceased); Kerrick Brown (deceased); Clay Leaphart, Marshal 

We are a group of Catholic men with Irish ancestry.

        We promote Friendship, Unity and Christian Charity and a better understanding of the Irish heritage we so proudly have. 

ceili 5

We meet on the 4th Wednesday of the month, Due to renovation, at St. Theresa’s McManus Hall, We are temporarily meeting At St John’s Madden Hall

6:30 social (usually pizza) – 7:00 p.m. Business Meeting.  In October we sometimes meet off campus. Hall space is restricted due to Fall Festival

In November we usually meet on the 3rd Wednesday to avoid a Thanksgiving conflict.

Our December meeting is a social party, wives included, at a local Irish Pub for a meal and an Irish Toast.

For membership information, leave a message on our contact page or complete the on-line Application for Membership

Our Primary Charity is The St. Patrick Fund, This AOH state administered fund helps support our Diocesan Seminarians and Deacons-in-training.  We have donated $2,150 to this fund.

Maewyn Succat was St Patrick’s birth name.

Related Links:

AOH National Website

St Theresa’s the Little Flower Church 

St John the Beloved Church 

In Memoriam

Is mise i Cairdis, Aontacht, agus le Carthanacht de Críostaí True
(Yours in Friendship, Unity, and True Christian Charity)
Irish Soda Bread                                                     

My Mother’s Soda Bread from Bere Island, County Cork Ireland

                                HEAT OVEN TO 375 DEGREES  F                                                               –

In a Large Bowl, Hand Mix                                  In a Small Bowl Mix
3 Cups FLOUR   *                                                     2 EGGS (Beaten)
1 Teaspoon BAKING POWDER                           1/3 Cup SUGAR
½ Teaspoon Baking Soda                                   1/4 Cup OIL
½ Teaspoon  Salt                                                    1-1/4 Cup BUTTERMILK
1 Cup RAISINS                         
1 Tablespoon CARAWAY SEEDS
       * NOTE: Do not sift the flour before measuring. Just dip the cup in.  It will be a little packed and rounded.
                                                  –
ADD WET TO DRY & HAND MIX/FOLD–IT SHOULD BE VERY THICK
                                                                  –
SPOON INTO GREASED and floured LOAF PAN or small cast iron fry pan.
SPRINKLE SUGAR ON TOP, and cut a cross into top.
                                                                  –
 AFTER OVEN REACHES 375 DEGREES, BAKE FOR 48 to 50 MINUTES.
 
IMG_2729
 
 
Louise Carroll’s Irish Soda Bread: A smaller and lighter bread.
 

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

3 tblsp. Sugar

1 tblsp. Caraway seeds (optional)

3 tblsp. Butter

2/3 cup raisins
3/4 cup buttermilk

1 tblsp. Melted butter

½ tblsp. Sugar

Combine flour, baking powder, soda, salt, sugar, caraway seeds in a bowl.  Cut in butter until it looks like coarse meal.  Stir in raisins, add buttermilk and mix thoroughly.  Knead on lightly floured surface until smooth.  Shape in a ball, place in an 8” round greased cake pan.  Cut a deep cross into the dough, brush with melted butter and sprinkle with sugar.  Bake in preheated 350 degree oven about 30 minutes or until cake tester comes out clean.  Cool on rack.