"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Colcannon Recipe

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This recipe for Colcannon, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 small cabbage
2 to 3 cups reserved ham stock
1/4 cup butter
1/2 cup minced onion, leek or green onions
1/2 cup milk
2 cups cooked, mashed potatoes

Directions:
Directions:
Cut small cabbage into quarters and remove core. Place in saucepan along with reserved ham stock. Cook, covered tightly, 20 minutes. Drain well. Chop cabbage.

Melt butter in skillet. Add onion and saute until soft but not brown. Add milk and warm until heated through. Stir in mashed potatoes and cooked cabbage and beat until mixture is fluffy. Transfer mixture to large, wide serving bowl.

Personal Notes:
Personal Notes:
This dish is an "old Irish" dish and I serve it on St. Patrick's Day along with the corned beef.

 

 

 

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