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Bubble And Squeak
4 servings
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Bubble And Squeak Ingredients
2 lb Baking
potato
es
1/2 c Finely-chopped
celery
2 tb Unsalted
butter
1 ts Ground
sage
1/4 c Heavy
cream
1/2 ts Freshly-ground
white pepper
4 oz
Bacon
1 lb
Brussels sprouts
; thinly
1/2 c Finely-chopped
onion
s
Juice of 1/2 a
lemon
Instructions for Bubble And Squeak
Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours. Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A29 broadcast 10-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Main Ingredient:
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Bacon
Brussels Sprouts
Butter
Celery
Cream
Lemon
Onion
Potato
Sage
White Pepper
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