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Aon_Daonna 
Posted: 28-Dec-2003, 11:52 AM
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Cat, do you have any recipes involving traditional winter-vegetables, like Cabbage?

I'd be interested in trade if you want, I have lots of traditional German ones, including how to make "Sauerkraut" yourself.

I love Cabbage and it only tastes great once it's frozen over wink.gif


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Catriona 
Posted: 28-Dec-2003, 04:57 PM
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What about Irish colcannon - also made all over Scotland.

Mash potatoes with milk and butter - add cooked cabbage and fried onions and/or leeks, mix together...... Great!

Leftovers can become the great English dish - Bubble and Squeak. Simply squidge the cold mixture into a frying pan containing a little hot oil.... leave to brown on one side, then use a plate to turn it over and brown on that side.... eat hot with fried eggs and HP sauce for breakfast!
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barddas 
Posted: 29-Dec-2003, 08:39 AM
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Oh, Cat!!! I love HP sauce!!!! I am almost out...need to go pick some up. smile.gif


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Catriona 
Posted: 29-Dec-2003, 10:50 AM
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No other 'nippy' sauce to beat it, Jason! ('nippy' in Scots means hot or spicy - as in peppermints are nippy sweeties!)

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Aon_Daonna 
Posted: 29-Dec-2003, 03:49 PM
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kewl, thanks!
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Shadows 
Posted: 30-Dec-2003, 04:31 PM
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Well since this one is so common in my house I forgot completely about it!!!

We heat with a wood stove, it is always warm to hot on the surface, so....

I keep a pot of beans with different seasons going almost all of the time ... one week it might be Mexican, another Middle East, etc. ... !

This allows anyone who is in the need for food to just scoup up a bowl whenever they need it!

We have also done what we call Hobo Stew this way... as you take out you add something else... just be safe and don't keep things too long, we don't need to get sick.


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Aon_Daonna 
Posted: 02-Jan-2004, 04:17 PM
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if I ever get a stove I'll definitly try that
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Shadows 
Posted: 11-Jan-2004, 02:04 PM
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Recipe Name: BOILED BACON AND CABBAGE
Category: IRISH
Serves: 4

2 1/2 Pound Collar of bacon
Medium-sized cabbage


(NB: in Ireland, "bacon" can mean *any* cut of pork except ham. When
people here want what North Americans call bacon, they ask for "rashers"
or "streaky rashers". As far as I can tell, "collar of bacon" is a cut
from the hock, picnic shoulder, or shoulder butt (I am here using terms
from the diagram in THE JOY OF COOKING). You want any thick cut of pork,
with or without bones, about four inches by four inches by four or five
inches. It does not have to have been salted first, but if you want to
approximate the taste of the real Irish thing, put it down in brine for a
day or two, then (when ready to cook it) bring to a boil first, boil about
10 minutes, change the water, and start the recipe from the following
point. .

Place the joint in a pot, cover with cold water and bring to the boil,
Remove the scum that floats to the surface. Cover and simmer for 1 1/2
hours (or 30 minutes per pound). Cut cabbage into quarters and add to
pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your
liking. (Test constantly: don't overdo it!) Drain, and serve with
potatoes boiled in their jackets, and a sharp sauce -- mustard or (if you
can get it) HP sauce.



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Shadows 
Posted: 11-Jan-2004, 02:07 PM
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Recipe Name: CALDO GALLEGO
Category: STEW
Serves: 4

2 cups White beans (canned)
1 cup Chicken cooked
1 cup Chorizo (or kielbasa) sausage sliced
1 cup Ham diced
1 Onion diced
1 1/2 teaspo Garlic minced
2 Potato large dice
1 cup Cabbage sliced
2 cups Kale sliced
2 Turnip peeled and diced
3 cups Chicken broth
Salt and pepper to taste

Add all ingredients to a large soup pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender (about 50-60 minutes). Serve warm with a loaf of hearty bread.

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RavenWing 
Posted: 15-Jan-2004, 12:26 PM
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um...what is HP sauce?


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Catriona 
Posted: 15-Jan-2004, 01:31 PM
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RW
HP is a fruity, tangy brown sauce -slightly 'hot'. It comes in a tall bottle with a blue label of the Houses of Parliament (HP, geddit? No-one said that early advertising was clever!)

It is THE best 'brown sauce' as opposed to 'tomato' sauce in THE WORLD, BAR NONE, WITHOUT A DOUBT etc.......

A cheese sandwich on crusty brown bread, with a dollop of HP? Great. A Scottish mutton pie and chips (Imean 'our' chips, ie your French Fries!) with HP - historic!

Such is my addiction......

Ask Barddas, he likes it too - and he's in the US - so I suppose he has a secret supplier somewhere local to him!
Cat
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RavenWing 
Posted: 15-Jan-2004, 02:39 PM
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He probably gets it at that big international store outside of cincy.

FOr a while I was thinking HP sauce meant Hot Pepper Sauce, but the more I thought of it, the more I realized that probably wasn't it.



When you say "tomato" sauce, are you referring to catsup? I LOVE that stuff. I will eat it on darn near anything. mmmmmm
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barddas 
Posted: 15-Jan-2004, 03:34 PM
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Yes, Mary, I get it at Jungle Jims.
I believe they ship things like that. Since this store is known country wide! I have met people that have come from New York just to go there!!!
Here is a link...

http://www.junglejims.com/

If they don't/won't ship it. I have a coouple other ways to get it at home, and I will send them to you.. wink.gif


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Aon_Daonna 
Posted: 15-Jan-2004, 03:45 PM
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*lol* you won't believe how confused I was when I first read the name "catsup" ... I didn't quite see how it could be what I know as "red sauce" or "ketchup" smile.gif

anyway, when it comes to tomatosauces I developed a thing for that new lea & perrins stuff, tomato + worcester.. mjam, great on steaks!
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Catriona 
Posted: 15-Jan-2004, 05:47 PM
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We have Heinz tomato sauce.... and types like the Lee & Perrins Worcester Tomato that AD is talking about. Haven't tried that one, AD - you recommend it, do you?
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