Potato and Apple Pudding
Ingredients :
2 tablespoons butter
8 ounces Self-rising flour
6 ounces freshly mashed potatoes
4 tablespoons milk
5 medium cooking apples, peeled, cored and finely sliced
To taste-brown or white sugar
To taste-salt
2 whole cloves
Juice of 1/2 lemon
3 tablespoons Cider
Preparation :
Mix the butter into the hot mashed potatoes, add a good pinch of salt and the flour and mix well. Add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or homemade custard.
Serves 4
Colcannon
Ingredients :
2 cups green cabbage, shredded
2 cups fresh mashed potatoes
1/4 cup green onions, sliced
1/8 teaspoon pepper
Butter or margarine
Parsley
Preparation :
Heat 1/2-inch of water to boiling. Stir in cabbage, cover and return to boil. Cook 5 minutes, drain. Prepare mashed potatoes, fold in cabbage, onions and pepper. Dot with butter, sprinkle with parsley. Serves 4.
Potato Leek Soup
Ingredients :
9 potatoes, peeled and diced
6 stalks of celery, sliced
2 small onions, chopped
2 leeks, chopped
3 cups water
2 teaspoons salt
3 chicken bouillon cubes, dissolved in 1/2 cup boiling water
6 cups milk
1/2 cup flour
1 stick margarine or butter
Preparation :
Combine the potatoes, celery, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens. This recipe will make about 3 quarts of soup or 24 1/2 cup servings.
