Recipe of the Month
Recipe of the Month is a
new feature of this blog space. This recipe comes from allrecipes.com and uses
left over St. Patrick’s Day corn beef. If you have a recipe you’d like to share
in this space, please send it to me at southendstories@aol.com.
If you can send (via email) a picture of yourself and a one or two paragraph
story about the recipe, there could be a small gift in it for you. Is this a
family recipe? Where did it originate. Why is it one of your favorites? Just
suggestions. Don’t worry about grammar and spelling, I’ll edit it for you. Here’s
to good eating!
Colcannon
Ingredients
3 pounds red
potatoes, quartered
1 head cabbage,
cored and shredded
2 tablespoons
butter
1/2 cup butter
1 teaspoon
minced garlic
4 green onions,
sliced, white parts and tops separated
white pepper to
taste
1 1/4 cups hot
milk
1 pound
leftover corned beef, cut into pieces and warmed
Directions
1.
Place potatoes in a large saucepan
and add water to cover by 1-inch. Bring to a boil over high heat, then reduce
heat to medium-low, cover, and simmer until tender, about 20 minutes.
2.
Meanwhile, bring a large pot of
salted water to a boil. Stir in cabbage along with 2 tablespoons of butter;
cover, and simmer until the cabbage has softened. Drain.
3.
Melt 1/2-cup butter over medium
heat. Stir in garlic and the white parts of the green onions. Cook until the
garlic has softened and mellowed.
4.
Drain the potatoes and mash with
white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef.
Sprinkle with green onion tops to serve.
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