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Catholic Recipe: Colcannon II

    INGREDIENTS

  • 1 pound cold boiled potatoes
  • 1 onion
  • 4 Tablespoons bacon fat (or butter)
  • 2 cups boiled cabbage
  • salt and pepper
  • Details

  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Ireland

Also Called: Callcannon

St. Patrick's feast is one of high celebration not only in the Ireland of his love and labors but in the United States as well. In fact, one admiring Irish visitor, seeing the celebrations of this day in New York City, gave the highest praise he could when he remarked that they "excelled those in Dublin itself."

And no doubt he had little difficulty in finding in New York the potato dish he would have eaten on that day in his own Dublin. This, called Colcannon, is one of Ireland's favorites, since for the Irish "a day without potatoes is a day without nourishment"; and he would have doubtless covered it with a rich brown gravy of some kind.

Colcannon is also a traditional dish for Halloween, October 31. From Katherine Burton and Helmut Ripperger.

DIRECTIONS

Mash the potatoes. Mince the onion and fry lightly in the bacon fat (butter may be substituted). Mix potatoes, cabbage which has been chopped, and the onion and season with salt and pepper. Grease a baking dish, pour in the mixture, and bake for thirty minutes in a moderate oven at 350° F.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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