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Name: Bubble And Squeak
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c celery Finely-chopped; 1 ts Ground sage; 4 oz Bacon; 1/2 c onions Finely-chopped; Juice of 1/2 a lemon; 2 tb Unsalted butter; 2 lb Baking potatoes; 1/4 c Heavy cream; 1/2 ts white pepper Freshly-ground; 1 lb Brussels sprouts

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INGREDIENTS

1/2 c celery ; Finely-chopped
1 ts Ground sage
4 oz Bacon
1/2 c onions ; Finely-chopped
Juice of 1/2 a lemon
2 tb Unsalted butter
2 lb Baking potatoes
1/4 c Heavy cream
1/2 ts white pepper ; Freshly-ground
1 lb Brussels sprouts

Servings

INSTRUCTIONS

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

NOTES

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Bubble And Squeak

1/2 c celery Finely-chopped
1 ts Ground sage
4 oz Bacon
1/2 c onions Finely-chopped
 Juice of 1/2 a lemon
2 tb Unsalted butter
2 lb Baking potatoes
1/4 c Heavy cream
1/2 ts white pepper Freshly-ground
1 lb Brussels sprouts

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

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Nutrition

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Serving Size: 1 Serving (446g)
Recipe Makes: 4

Calories: 696
Calories from Fat: 454 (65%)

Amt Per Serving		% DV

	Total Fat 50.5g	67 %
	Saturated Fat 27.9g	140 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 3.1g
Cholesterol 120.8mg		37 %
Sodium 285.9mg		10 %
Potassium 1498.6mg		39 %
Total Carbohydrate 53.6g		16 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 45.9g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 696

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