Gently heat the butter and oil in a wide, shallow skillet over medium heat, and add the onion. I believe it is a British dish."ġ/2 cup shredded cooked cabbage (optional)ġ/2 cup grated carrots (may be cooked or raw) "It can be adjusted for what you have left over or what you like. "As a faithful reader of your column, I was excited to see a request for something I have a recipe for. I think that bubble and squeak lends itself to the individual dish, dependent on echoes from the meal that preceded it, the inspiration of the cook and the available leftovers." Flip it over with a spatula, and brown the underside. Sauté in the pan until the underside browns nicely. I'm a bit of a purist, so although I add carrots to just about anything, I wouldn't for this. There should be close to equal amounts of the vegetable and the mash. "Heat that up, add some finely chopped onions, the mashed potatoes, leftover Brussels sprouts (my favorite) or cabbage or I suppose even kale. Best of all might be some pan juices from the meat prepared the day before for the main meal. From the old days, it could be bacon grease or butter or even perhaps Wesson oil. (Perhaps turnips, but that makes me shudder.) In an iron skillet, add some fat (another flexible item). The base is leftover mashed potatoes - you can't make it without them. "Bubble and squeak is a marvelously flexible dish to prepare. And bubble and squeak, a leg of lamb, sauteed kidneys and eggs, steak and kidney pie, kippers, finnan haddie (smoked haddock poached in milk) and such are among my favorites. Helen Barrett began, "Although I never met my English grandfather, who died before I was born, we ate many standard English meals. It makes a great collection both with Grandmother's handwriting and a clearly typed recipe."īubble and squeak was discussed in last week's column, and now it has appeared in full. On the other side of the page, she typed the recipe. On one side of the page, she reproduced a copy of the card. "After Grandmother died, her granddaughter Kari McCallie took the 3-by-5 cards of our favorite recipes. Cooper offered a preservation plan for favorite family recipes. We begin this morning with a piece of family advice from Eleanor Cooper, whose late mother, Queenie McCallie, is present in spirit whenever her best recipes are served. " The unnamed listener hopes you can produce the recipe. Overheard in a hair salon: "The soup she served was so delicious: black beans, pineapple, tomatoes. wrote from Maryville, Tennessee: "Can your readers provide a recipe or information on a salad from the 1970s or 1980s, when the Vine Street Market was on Vine Street? It had chicken, rice and maybe almonds and I think was called Atchafalaya rice salad. You are in good company this morning this is a conversation, not a monologue.
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