Colcannon - an Irish dish

On the Prairies, cabbage, root vegetables and mashed potatoes were staples. That's because that was what was commonly grown on the farms, and in lean times, that was the food that available. The same is true in Atlantic Canada, where dishes such as "bubble and squeak" or "hash" varieties with potatoes mashed with yams or carrots (a traditional orange colored dish) are reminiscent of British roots, especially when combined into tasty, economical dishes. The Irish are no strangers to famine, and they also have traditional dishes combining those foods most readily available. Colcannon, a combination of onions (leeks or scallions), cabbage and potatoes, is a well-known and very tasty Irish concoction. In the country kitchen, the onions would probably have been sauteed and put in a large pot together with the cabbage and potatoes to cook to a soft stage, then seasoned to taste and mashed with milk or cream and butter. The following recipe is a little more sophisticated and includes ham (optional) but still has the trademark Irish green color.

Colcannon

Ingredients

• 3 pounds potatoes, scrubbed
• 2 sticks butter
• 1 1/4 cups hot milk
• Freshly ground black pepper
• 1 head cabbage, cored and finely shredded
• 1 (1-pound) piece ham or Irish bacon, cooked the day before (optional)
• 4 scallions, finely chopped
• Chopped parsley leaves, for garnish

Directions

1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter, cut into pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. 
2. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. 
3. Put the ham (optional) in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Bacon may be used instead, if desired, or the dish can be prepared without any meat.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. 
5. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

BISQUICK APPLESAUCE MUFFINS

BISQUICK APPLESAUCE MUFFINS

These applesauce muffins are so simple, you'll want to make them every morning. I have to admit that I love the convenience of using Bisquick to make quickbreads and other comfort foods. 

Ingredients

• 2 cup Bisquick baking mix
• 1/4 cup milk
• 1/4 cup sugar
• 1 egg
• 1 teaspoon cinnamon
• 2 tablespoons cooking oil
• 1/2 cup applesauce
• Topping (see below)

Directions

1. Preheat oven to 350 degrees F.
2. Mix Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon.
3. Add applesauce, milk, egg amd oil, and beat with a mixer on high for 30 seconds.
4. Fill greased muffin pan (to total 12 muffins) 2/3 full.
5. Bake about 12 to 15 minutes.
6. Cool slightly, remove from pans. See below for topping.

Topping Ingredients

• 1/4 cup sugar
• 2 tablespoons butter or margarine, melted
• 1/4 teaspoons cinnamon

Directions

Mix remaining sugar and cinnamon.

Dip tops of muffins in melted butter, and then into the sugar-cinnamon mixture.

Rhubarb-Strawberry Crisp

Here's a uniquely Canadian recipe perfected in the Prairies of Manitoba and served to generations of Mennonite youth. Rhubarb-Strawberry Crisp is perfect for using up batches of our provincial fruit, the Rhubarb as well as those strawberries that you have gathered on U-Pick destinations. Apples may also be used in season, when peeled, cored and finely sliced. I almost prefer the apple-rhubarb combination.

Recipe courtesy of a vintage Robin Hood Flour Cookbook.

Rhubarb-Strawberry Crisp

Ingredients:

CRISP TOPPING
3/4 cup (175 mL) Robin Hood® Oats (or other large rolled whole oats)
1/3 cup (75 mL) Robin Hood All Purpose Flour (or equivalent)
1/3 cup (75 mL) brown sugar, packed
1/4 cup (50 mL) butter

STRAWBERRY RHUBARB
2 1/2 cups (625 mL) rhubarb, diced
2 1/2 cups (625 mL) strawberries, halved
3/4 cup (175 mL) sugar
1 tbsp (15 mL) lemon juice
1/2 - 1 tsp (2 mL) cinnamon

Directions:

TOPPING
1. COMBINE oats, flour and brown sugar. Cut in butter with pastry blender until mixture is crumbly.
FRUIT
2. COMBINE all ingredients for the fruit mixture.
3. TURN into greased 1 1/2 qt (1.5 L) casserole.
4. SPRINKLE crisp topping evenly over fruit.
5. BAKE at 375°F (190°C) for 35-40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream. 

I like mine best just drizzled with heavy cream or half-and-half while still warm. Please note that this is also an excellent recipe for APPLE CRISP, or APPLE BROWN BETTY, WHEN PREPARED WITH THINLY SLICED APPLES AND RAISINS.