Fat Frog Diary

Colcannon By: Marc Boyer   "This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage."  Serves 5 Ingredients 1 pound cabbage 1 pound potatoes 2 leeks 1 cup milk salt and pepper to taste 1 pinch ground mace 1/2 cup butter Directions In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well. Nutritional Information Amount Per Serving   Calories: 302 | Total Fat: 19.7g | Cholesterol: 53mg Powered by ESHA Nutrient Database Nutritional Information Colcannon Servin

Slow-Cooked Corned Beef and Cabbage   3 1/2 cups Swanson® Beef Broth or Swanson® Beef Stock 1/4 cup cider vinegar 2 medium onions, cut into quarters 5 medium potatoes, peeled and cut into quarters (about 5 cups) 5 medium carrots, cut into 2-inch pieces (about 2 1/2 cups) 1 corned beef or beef brisket (about 3 pounds) 1 head green cabbage, trimmed and cut into 6 wedges (about 2 pounds) Bouquet Garni Stir the broth and vinegar into a 6-quart slow cooker. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni in the broth mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni. RECIPE TIPS Bouquet Garni: Lay a 4-inch square of cheesecloth flat on the counter. Place 4 cloves garlic, 1 tablespoon pickling spice and 2 bay leaves in the center of the cloth. Bring the corners of the cheesecloth together and tie with kitchen string into a bundle. Time-Saving : Or you may cook the recipe on