Recipe - Colcannon (Irish Potatoes)

1 Scallion; finely chopped
One half cup Milk
1 One half cup Water
One half teaspoon Salt
1 teaspoon Accent® Seasoning Mix
3 tablespoon Butter; divided
1 Env Instant Mashed Potatoes
2 cup Cooked Cabbage*; finely
shredded

*Simmer shredded cabbage 7 to 8 minutes and drain before adding to recipe.

Put scallions and milk in a deep pan. Simmer 5 minutes or until scallions
are tender. Add water, salt, accent and 2 tb. butter. Bring mixture a boil.
Remove from heat. Add instant potatoes and beat until light and fluffy. Add
cabbage and beat well. Melt remaining butter. Turn potatoe mixture into
serving dish. Pour melted butter over all.

Serves 6 to 8

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Carolyn Carroll

Posted to EATL Digest by Bill Spalding billspa@ICANECT.NET on Apr 12,
1998