Day old mashed potatoes, cold
*Green onions, chopped
*Shredded cheddar cheese
Seasoned bread crumbs
2 TBSP of unsalted butter
1 TBSP of olive oil
*The amount of green onions and cheddar to use depends on how much you like and how much mashed potatoes you have left over.
In a mixing bowl combine the potatoes, cheese, and onions. In a skillet melt the butter with the oil over medium heat. Form patties with the potato mixture. Roll the patty in the bread crumbs and sautee in the skillet. Sautee until both sides are a golden brown color and the patty is cooked through. Serve as a side with left-over gravy. 1.5 lbs of ground pork
32 oz of sauerkraut drained; 1/2 cup reserved
2 cloves of garlic finely minced
1/4 onion finely minced
1 green pepper chopped in large chunks
1 egg
Seasoned bread crumbs
1 lg. can of crushed tomatoes in their own juices
1 can of diced tomatoes (any flavor you like other than mexican type flavors)
4 TBSP of packed brown sugar
2 TBSP of olive oil
Oregano, basil, sage, black pepper, salt, garlic powder; all to taste*
Get the crock pot out and set on low. Add to the pot the crushed tomatoes, diced tomatoes, sauerkraut, and brown sugar. Mix well and add the green pepper. In a deep skillet add the olive oil and start to heat. While that is heating add in a mixing bowl the garlic, reserved kraut, onion, ground pork, egg, and seasonings*. Start to mix together and add the bread crumbs, enough to coat and hold the meat together. Use the mixture and start to make balls (like if you were making meat balls) about medium in size. Place pork in skillet. Cook the pork on medium heat searing the sides. The ball does not have to cook all the way through. Then add pork to crock pot and cook on low for about 8 hours. Right before you eat, taste the tomato sauce and see if it is too your liking. If it is too sour/tart add more brown sugar a 1/2 TBSP at a time. Serve with mashed potatoes using the sauce as a "gravy".
Leftovers freeze and reheat very well. Note: I've never made this by a recipe. All quantities are approximate.
1 Jenny-O Turkey Ham (they're little individually wrapped half hams found with other hams)
1/2 a Ba-Tampte Garlic Dill Pickle (more after you taste it)
1 tsp Grey Poupon Dijon Mustard
1/2 tsp Lemon Juice
1 small shallot
1 TBSP Gourmayo Wasabi Horseradish sauce
Mayonnaise
In a food processor, process the ham in small batches until it's a medium to fine grind. Place in a medium mixing bowl.
Finely grind pickle and shallot in chopper and add to ham.
Add mustard, lemon juice, wasabi and enough mayo to hold salad together -- as much as you like.
Taste your salad and add more ground pickle as desired.
(My husband says I am the best salad maker in the entire world. I have no recipes for any of my salads, I wing 'em. Hopefully, they work for you too. I use the Jenny-O turkey ham because it has amazing flavour. I suppose you could use any ham you want. If you don't have the garlic pickles, try using a few TBSPs of dill relish.) 6-8 Cod Loins or Haddock ½-1" thick, cut into uniform pieces.
Soak fish in milk to cover, at least 1 hour.
Preheat oil to 375°.
Seasoned flour (I use Dixie Fry)
Batter:
1 C Flour
½ Tsp Baking powder
1 C Beer
Salt and Pepper
1Tsp Old Bay Seasoning
Pinch each: Garlic salt, Onion salt, Parsley.
Mix together all ingredients until it resembles a pancake-like batter.
Dip fish in Dixie Fry then in batter. Allow excess to drip off and deep fry for 5 minutes per side, until golden brown and fish flakes when broken with fork.
Editors Note: This is far and away the best way to batter fish I've ever used. The taste is awesome and it's perfectly crunchy. Salad:
2-4 cups cabbage, shredded
1 cup green onion, chopped
Mix together in a large bowl.
Topping:
1 package ramen noodles
2 T sesame seeds
1/2 cup slivered almonds
1 T butter
Heat butter in a skillet, and toast ramen noodles, sesame seeds, and almonds until just brown. (Sesame seeds burn easily, so stir constantly.)
Dressing:
1/2 cup oil (I used olive oil)
1/2 cup red wine vinegar
1/2 cup sugar or Splenda
1 T soy sauce
Combine all in a jar or cruet. If using sugar, the dressing will thicken a bit after refrigerating for a little while. If using Splenda, it should thicken right away. Cake:
1 package lemon cake mix
4 eggs
1 can (15-3/4 oz) lemon pie filling
In a large mixing bowl, beat the cake mix and eggs until very well blended. Fold in pie filling. Spread into a greased 15x10x1 inch baking pan. Bake at 350° for 18-20 minutes until a toothpick inserted near center comes out clean. Cool on a wire rack.
Frosting:
1 package (3 oz) cream cheese, softened
1/2 C butter, softened
2 C confectioner's sugar
1½ tsp vanilla or lemon extract
In a small mixing bowl, beat cream cheese, butter and confectioner's sugar until smooth. Stir in extract. Spread over cooled cake. Garnish with thin lemon slices.
Yield: 30-35 sevings.
This isn't my usual kind of recipe, I'm a from scratch girl...but this cake is totally awesome and so moist you won't believe it. It's excellent for those times you have to bring something to a party or get-together. Filling
3/4 cup sugar
3 tbsp cornstarch
3 tbsp flour
1/2 tsp salt
2 1/2 cups milk
2 squares baking chocolate
2 egg yolks, beaten
1 tsp vanilla
Meringue
3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla
9-inch Pie Shell
See 9-inch Single Crust recipe.
Grate or cut chocolate into 2 cups milk, place in top of a double boiler to melt. Combine sugar, cornstarch, flour, and salt and blend with 1/2 cup milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.
Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla. Pour filling into a 9-inch baked pie shell.
Beat eggs until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla. Spread on pie.
Bake in oven at 300 degrees for 10-15 minutes, until meringue starts to brown. 2 cups sugar
2 tbsp cornmeal
1 tbsp flour
1/4 tsp salt
1/2 cup margarine
1/4 cup milk
1 tbsp vinegar
1 tsp vanilla
4 large eggs
Mix ingredients well in a large bowl with an electric mixer on medium speed. Pour into an unbaked pie
shell. Bake at 350 degrees for 50-55 minutes.
Remove from oven and let pie stand for 1 hour before cutting.
Note: For coconut chess pie, add 1 cup flaked coconut. For chocolate chess pie, add 3 1/2 tbsp cocoa. 1 cup butter
4 oz. unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
2 eggs
1 T vanilla
3 cups all-purpose flour
1/8 tsp. salt
1 1/2 cups coarsely chopped chocolate-covered toffee bars
Preheat oven to 350. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat and cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Add flour and salt just until mixed and fold in toffee pieces.
Drop by heaping spoonfuls 1 1/2 inches apart on an ungreased cookie sheet.
Bake 12 minutes or until just set. Let cookies stand on cookie sheet five minutes, then transfer to wire racks to cool completely.
Store in airtight containers. 1 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup butter
1/2 cup sugar
1 egg
Preheat oven to temperature recommended by shortbread mold manufacturer. Combine flour and salt in a medium bowl.
Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.
Spray 10-inch ceramic shortbread mold with nonstick cooking spray. Press dough firmly into mold. Bake, cool and remove from mold according to manufacturer's directions.
If mold is not available, preheat oven to 350F. Shape tablespoonfuls of dough into 1-inch balls. Place two inches apart on ungreased cookie sheet; press with a fork to flatten. Bake 18-20 minutes or until edges are lightly browned. Let cookies stand on cookie sheets two minutes; transfer to wire racks to cool completely.
Store tightly covered at room temperature or freeze for up to three months. 1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 tsps. baking powder
1 level tsp cinnamon
3 eggs
2 tbsps.milk
2-3 apples
Preheat oven to 350 degrees
Grease either a lasagna dish or roasting pan aprox 11 X 8 1/2 inches.
Add the cinnamon and baking powder to the flour and sift into a bowl.
Cream butter and sugar until light and soft.
Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more then fold in two thirds of the remaining flour.
Stir in the milk then fold in the last of the flour. This can be done in an electric mixer.
Quarter peel and core the apples slice them very thinly.
Spread half of the batter mixture in the bottom of the prepared pan.Distribute the apple slices over it and cover with the rest of the batter.
Bake for 15 minutes at 350 degrees then at 325 degrees for thirty minutes until golden brown and firm to the touch.
Serve warm with whipped cream or ice cream. 1 cup strawberries
2 1/2 cups all-purpose flour(unsifted)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk
Preheat oven to 425 degrees
Cut strawberries into 1/2 inch pieces-set asside.
In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
Stir in reserved strawberries toss well to coat.
Add milk all at once.
With fork lightly toss together until mixture holds together.
With floured hands gently form into ball.
On floured board with floured rolling pin, roll out dough 1/2/ inch thick.
Cut dough into 2 1/2 inch circles with floured biscuit cutter.
Place on greased cookie sheet.
Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones. This dish isn't exactly a recipe. It's an old Irish favourite and it gets it's name from The Lake Colcannon in Ireland. We'll see how that fits in at the end.
Make a boiled dinner consisting of potatoes, cabbage, carrots and ham and eat it the day you make it. Save all leftovers making sure to save some whole potatoes and carrots and at least 2 large cabbage wedges.
The next day take your leftovers and cut them into chunks. Cut the cabbage into big chunks. Cut the ham into bite sized pieces.
In a dutch oven melt 1½ sticks of butter. Margarine just isn't the same. This isn't supposed to be a diet meal. Add ham and saute for a few minutes. Remove from pan and set aside.
In a small saucepan warm 1/2 C milk, a pat of butter, 1 tbsp salt and a few grinds of pepper.
Add potatoes and carrots to dutch oven, saute for a few minutes so they get coated with the butter then mash lightly right in the pan over medium low heat. (You don't want to mash too much, use a fork or a spoon.) Add warm milk mixture slowly until desired consistancy. Thicker is a bit better. Lumps are your friends in this dish!
Add cabbage and ham, stir gently to combine. Adding more butter (melted) if necessary. Cover and warm slowly over medium low heat, stirring gently from time to time.
Once the mixture is hot, place a big heaping mound in a bowl or on a plate. With the back of a spoon, make a large hole/dent in the middle of the mound and place a large pat (1 tbsp) of butter in the hole.
To eat, start by taking a forkful from the outside of the mound and dip it into the buttery *Lake Colcannon*
When my sister and I were small, we'd make a game of not being the first one to "break the dam." I still love this stuff...it's a huge comfort food for us Irish girls.
NOTE: The kind of potatoes you use make all the difference in this dish. While hard to find, blue potatoes are absolutely the best. Next try yukon gold or red potatoes. Peel from 1/2 an orange, cut into pieces
6 inches stick cinnamon, broken
1 - 1 inch piece fresh ginger, peeled and thinly sliced
1 tsp whole allspice
8 cups apple cider or apple juice*
1 cup apple brandy (optional)
1/4 cup honey or packed brown sugar
Place orange peel, cinnamon, ginger and allspice into a spice bag and tie closed with kitchen string.
In a 3-5 quart slow cooker, combine apple cider/juice, brandy, and honey or brown sugar. Add spice bag to cider mixture.
Cover; cook on low for 4-6 hours or on high for 2-3 hours. Remove and discard spice bag. Ladle cider into cups and serve warm.
*Note: Use processed cider from the grocery shelf; unprocessed cider from the refrigerated section will separate and appear curdled when heated. 4 inches stick cinnamon, broken*
1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1 1/2 to 2 cups rum
1/3 to 1/2 cup backed brown sugar
butter
To make a spice bag, cut a 6-inch square from a double thickness of cotton cheesecloth. Place cinnamon, allspice and cloves in center of square. Bring up corners of the cheesecloth and tie closed with kitchen string.
In a 3-6 qt slow cooker, combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low for 7-8 hours or on high for 3-4 hours.
Remove and discard spice bag. Ladle hot punch into cups; float about 1/2 tsp butter on each serving.
*Note: To break sinnamon sticks, place in a heavy plastic bag and pound sticks with a meat mallet.
*Green onions, chopped
*Shredded cheddar cheese
Seasoned bread crumbs
2 TBSP of unsalted butter
1 TBSP of olive oil
*The amount of green onions and cheddar to use depends on how much you like and how much mashed potatoes you have left over.
In a mixing bowl combine the potatoes, cheese, and onions. In a skillet melt the butter with the oil over medium heat. Form patties with the potato mixture. Roll the patty in the bread crumbs and sautee in the skillet. Sautee until both sides are a golden brown color and the patty is cooked through. Serve as a side with left-over gravy. 1.5 lbs of ground pork
32 oz of sauerkraut drained; 1/2 cup reserved
2 cloves of garlic finely minced
1/4 onion finely minced
1 green pepper chopped in large chunks
1 egg
Seasoned bread crumbs
1 lg. can of crushed tomatoes in their own juices
1 can of diced tomatoes (any flavor you like other than mexican type flavors)
4 TBSP of packed brown sugar
2 TBSP of olive oil
Oregano, basil, sage, black pepper, salt, garlic powder; all to taste*
Get the crock pot out and set on low. Add to the pot the crushed tomatoes, diced tomatoes, sauerkraut, and brown sugar. Mix well and add the green pepper. In a deep skillet add the olive oil and start to heat. While that is heating add in a mixing bowl the garlic, reserved kraut, onion, ground pork, egg, and seasonings*. Start to mix together and add the bread crumbs, enough to coat and hold the meat together. Use the mixture and start to make balls (like if you were making meat balls) about medium in size. Place pork in skillet. Cook the pork on medium heat searing the sides. The ball does not have to cook all the way through. Then add pork to crock pot and cook on low for about 8 hours. Right before you eat, taste the tomato sauce and see if it is too your liking. If it is too sour/tart add more brown sugar a 1/2 TBSP at a time. Serve with mashed potatoes using the sauce as a "gravy".
Leftovers freeze and reheat very well. Note: I've never made this by a recipe. All quantities are approximate.
1 Jenny-O Turkey Ham (they're little individually wrapped half hams found with other hams)
1/2 a Ba-Tampte Garlic Dill Pickle (more after you taste it)
1 tsp Grey Poupon Dijon Mustard
1/2 tsp Lemon Juice
1 small shallot
1 TBSP Gourmayo Wasabi Horseradish sauce
Mayonnaise
In a food processor, process the ham in small batches until it's a medium to fine grind. Place in a medium mixing bowl.
Finely grind pickle and shallot in chopper and add to ham.
Add mustard, lemon juice, wasabi and enough mayo to hold salad together -- as much as you like.
Taste your salad and add more ground pickle as desired.
(My husband says I am the best salad maker in the entire world. I have no recipes for any of my salads, I wing 'em. Hopefully, they work for you too. I use the Jenny-O turkey ham because it has amazing flavour. I suppose you could use any ham you want. If you don't have the garlic pickles, try using a few TBSPs of dill relish.) 6-8 Cod Loins or Haddock ½-1" thick, cut into uniform pieces.
Soak fish in milk to cover, at least 1 hour.
Preheat oil to 375°.
Seasoned flour (I use Dixie Fry)
Batter:
1 C Flour
½ Tsp Baking powder
1 C Beer
Salt and Pepper
1Tsp Old Bay Seasoning
Pinch each: Garlic salt, Onion salt, Parsley.
Mix together all ingredients until it resembles a pancake-like batter.
Dip fish in Dixie Fry then in batter. Allow excess to drip off and deep fry for 5 minutes per side, until golden brown and fish flakes when broken with fork.
Editors Note: This is far and away the best way to batter fish I've ever used. The taste is awesome and it's perfectly crunchy. Salad:
2-4 cups cabbage, shredded
1 cup green onion, chopped
Mix together in a large bowl.
Topping:
1 package ramen noodles
2 T sesame seeds
1/2 cup slivered almonds
1 T butter
Heat butter in a skillet, and toast ramen noodles, sesame seeds, and almonds until just brown. (Sesame seeds burn easily, so stir constantly.)
Dressing:
1/2 cup oil (I used olive oil)
1/2 cup red wine vinegar
1/2 cup sugar or Splenda
1 T soy sauce
Combine all in a jar or cruet. If using sugar, the dressing will thicken a bit after refrigerating for a little while. If using Splenda, it should thicken right away. Cake:
1 package lemon cake mix
4 eggs
1 can (15-3/4 oz) lemon pie filling
In a large mixing bowl, beat the cake mix and eggs until very well blended. Fold in pie filling. Spread into a greased 15x10x1 inch baking pan. Bake at 350° for 18-20 minutes until a toothpick inserted near center comes out clean. Cool on a wire rack.
Frosting:
1 package (3 oz) cream cheese, softened
1/2 C butter, softened
2 C confectioner's sugar
1½ tsp vanilla or lemon extract
In a small mixing bowl, beat cream cheese, butter and confectioner's sugar until smooth. Stir in extract. Spread over cooled cake. Garnish with thin lemon slices.
Yield: 30-35 sevings.
This isn't my usual kind of recipe, I'm a from scratch girl...but this cake is totally awesome and so moist you won't believe it. It's excellent for those times you have to bring something to a party or get-together. Filling
3/4 cup sugar
3 tbsp cornstarch
3 tbsp flour
1/2 tsp salt
2 1/2 cups milk
2 squares baking chocolate
2 egg yolks, beaten
1 tsp vanilla
Meringue
3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla
9-inch Pie Shell
See 9-inch Single Crust recipe.
Grate or cut chocolate into 2 cups milk, place in top of a double boiler to melt. Combine sugar, cornstarch, flour, and salt and blend with 1/2 cup milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.
Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla. Pour filling into a 9-inch baked pie shell.
Beat eggs until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla. Spread on pie.
Bake in oven at 300 degrees for 10-15 minutes, until meringue starts to brown. 2 cups sugar
2 tbsp cornmeal
1 tbsp flour
1/4 tsp salt
1/2 cup margarine
1/4 cup milk
1 tbsp vinegar
1 tsp vanilla
4 large eggs
Mix ingredients well in a large bowl with an electric mixer on medium speed. Pour into an unbaked pie
shell. Bake at 350 degrees for 50-55 minutes.
Remove from oven and let pie stand for 1 hour before cutting.
Note: For coconut chess pie, add 1 cup flaked coconut. For chocolate chess pie, add 3 1/2 tbsp cocoa. 1 cup butter
4 oz. unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
2 eggs
1 T vanilla
3 cups all-purpose flour
1/8 tsp. salt
1 1/2 cups coarsely chopped chocolate-covered toffee bars
Preheat oven to 350. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat and cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Add flour and salt just until mixed and fold in toffee pieces.
Drop by heaping spoonfuls 1 1/2 inches apart on an ungreased cookie sheet.
Bake 12 minutes or until just set. Let cookies stand on cookie sheet five minutes, then transfer to wire racks to cool completely.
Store in airtight containers. 1 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup butter
1/2 cup sugar
1 egg
Preheat oven to temperature recommended by shortbread mold manufacturer. Combine flour and salt in a medium bowl.
Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.
Spray 10-inch ceramic shortbread mold with nonstick cooking spray. Press dough firmly into mold. Bake, cool and remove from mold according to manufacturer's directions.
If mold is not available, preheat oven to 350F. Shape tablespoonfuls of dough into 1-inch balls. Place two inches apart on ungreased cookie sheet; press with a fork to flatten. Bake 18-20 minutes or until edges are lightly browned. Let cookies stand on cookie sheets two minutes; transfer to wire racks to cool completely.
Store tightly covered at room temperature or freeze for up to three months. 1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 tsps. baking powder
1 level tsp cinnamon
3 eggs
2 tbsps.milk
2-3 apples
Preheat oven to 350 degrees
Grease either a lasagna dish or roasting pan aprox 11 X 8 1/2 inches.
Add the cinnamon and baking powder to the flour and sift into a bowl.
Cream butter and sugar until light and soft.
Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more then fold in two thirds of the remaining flour.
Stir in the milk then fold in the last of the flour. This can be done in an electric mixer.
Quarter peel and core the apples slice them very thinly.
Spread half of the batter mixture in the bottom of the prepared pan.Distribute the apple slices over it and cover with the rest of the batter.
Bake for 15 minutes at 350 degrees then at 325 degrees for thirty minutes until golden brown and firm to the touch.
Serve warm with whipped cream or ice cream. 1 cup strawberries
2 1/2 cups all-purpose flour(unsifted)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk
Preheat oven to 425 degrees
Cut strawberries into 1/2 inch pieces-set asside.
In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
Stir in reserved strawberries toss well to coat.
Add milk all at once.
With fork lightly toss together until mixture holds together.
With floured hands gently form into ball.
On floured board with floured rolling pin, roll out dough 1/2/ inch thick.
Cut dough into 2 1/2 inch circles with floured biscuit cutter.
Place on greased cookie sheet.
Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones. This dish isn't exactly a recipe. It's an old Irish favourite and it gets it's name from The Lake Colcannon in Ireland. We'll see how that fits in at the end.
Make a boiled dinner consisting of potatoes, cabbage, carrots and ham and eat it the day you make it. Save all leftovers making sure to save some whole potatoes and carrots and at least 2 large cabbage wedges.
The next day take your leftovers and cut them into chunks. Cut the cabbage into big chunks. Cut the ham into bite sized pieces.
In a dutch oven melt 1½ sticks of butter. Margarine just isn't the same. This isn't supposed to be a diet meal. Add ham and saute for a few minutes. Remove from pan and set aside.
In a small saucepan warm 1/2 C milk, a pat of butter, 1 tbsp salt and a few grinds of pepper.
Add potatoes and carrots to dutch oven, saute for a few minutes so they get coated with the butter then mash lightly right in the pan over medium low heat. (You don't want to mash too much, use a fork or a spoon.) Add warm milk mixture slowly until desired consistancy. Thicker is a bit better. Lumps are your friends in this dish!
Add cabbage and ham, stir gently to combine. Adding more butter (melted) if necessary. Cover and warm slowly over medium low heat, stirring gently from time to time.
Once the mixture is hot, place a big heaping mound in a bowl or on a plate. With the back of a spoon, make a large hole/dent in the middle of the mound and place a large pat (1 tbsp) of butter in the hole.
To eat, start by taking a forkful from the outside of the mound and dip it into the buttery *Lake Colcannon*
When my sister and I were small, we'd make a game of not being the first one to "break the dam." I still love this stuff...it's a huge comfort food for us Irish girls.
NOTE: The kind of potatoes you use make all the difference in this dish. While hard to find, blue potatoes are absolutely the best. Next try yukon gold or red potatoes. Peel from 1/2 an orange, cut into pieces
6 inches stick cinnamon, broken
1 - 1 inch piece fresh ginger, peeled and thinly sliced
1 tsp whole allspice
8 cups apple cider or apple juice*
1 cup apple brandy (optional)
1/4 cup honey or packed brown sugar
Place orange peel, cinnamon, ginger and allspice into a spice bag and tie closed with kitchen string.
In a 3-5 quart slow cooker, combine apple cider/juice, brandy, and honey or brown sugar. Add spice bag to cider mixture.
Cover; cook on low for 4-6 hours or on high for 2-3 hours. Remove and discard spice bag. Ladle cider into cups and serve warm.
*Note: Use processed cider from the grocery shelf; unprocessed cider from the refrigerated section will separate and appear curdled when heated. 4 inches stick cinnamon, broken*
1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1 1/2 to 2 cups rum
1/3 to 1/2 cup backed brown sugar
butter
To make a spice bag, cut a 6-inch square from a double thickness of cotton cheesecloth. Place cinnamon, allspice and cloves in center of square. Bring up corners of the cheesecloth and tie closed with kitchen string.
In a 3-6 qt slow cooker, combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low for 7-8 hours or on high for 3-4 hours.
Remove and discard spice bag. Ladle hot punch into cups; float about 1/2 tsp butter on each serving.
*Note: To break sinnamon sticks, place in a heavy plastic bag and pound sticks with a meat mallet.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin
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