Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.direct.ca!su-news-hub1.bbnplanet.com!sanjose-news-feed1.bbnplanet.com!news.gtei.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Robin Cowdrey" Newsgroups: rec.food.recipes Subject: Bubble and Squeak Followup-To: rec.food.cooking Date: Fri, 7 Jan 2000 23:26:35 -0700 Organization: telusplanet.net Lines: 39 Approved: phill@rt66.com Message-ID: <003701bf59a4$27372fe0$8244800a@rcowdrey.telusplanet.net> Reply-To: "Robin Cowdrey" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38773 Bubble And Squeak I thought I had the TFL recipe but obviously didn't save it. I think this is close. They may not have used the onion. I do remember lots of lard, however. The fat will, of course, make it nice and brown and crispy. If you're concerned about fat and cholesterol, a non-stick pan will enable you to cut back some. If you're concerned about calories, don't even try this! Thanks, Philip and Marjorie. Bubble And Squeak 1 pound cold cooked potatoes 2 ounces dripping or lard 1 onion; finely chopped 8 ounces cooked cabbage or Brussels sprouts; chopped salt and black pepper; to taste Finely chop the potatoes and crush slightly. Melt half the fat in a frying pan and lightly fry the onions. Mix in the potatoes and greens and season well. Add more dripping or lard. Press the mixture into the hot fat and fry over medium heat until browned underneath. Turn the mixture over (tossing it if you're brave!!); add the last of the fat and fry until the other side is browned. The term 'squeak' comes from the sound it makes as it's cooking as you press it down in the pan. Try it and enjoy. Contributor: pmthomas@mail.island.net (Philip & Marjorie Thomas) Yield: 4 servings -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.