WIN A COOKBOOK!
Barely a day goes by where we're not getting some new cookbook in the mail. We're drowning in cookbooks, in fact -- and we're talking some nice ones. We thought they'd make a great giveaway, so here's how to get your hands on one: Help feed our blog. Each week, we'll solicit recipes, tips or advice from our readers, and then we'll select one to win a cookbook. This is also the place to request a recipe to see if other readers can help out.
To start things off, we're asking you to send us your favorite spud recipe, in honor of Potato Lover's Month. Just a few things to keep in mind:
-- Add your post to the comment section of this item.
-- Make sure to include an e-mail or some way we can get back to you.
-- You can win only one cookbook in a 12-month period.
So get posting, and check back weekly for new opportunities to win a cookbook.
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AND THE WINNER IS...
If you'd like to win a cookbook, keep an eye out for posts titles "And the Winner is ...," then enter a recipe in the comment section of the post. Check back to see if you've won; we'll ask you for your contact information so we can arrange for you to come in and choose your cookbook.
1 comment:
St. Patrick's Day is upon us and here's a classic potato recipe called...
Colcannon:
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground pepper
1 head cabbage, cored and finely shredded
1-pound piece of ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 min. Peel using a knife and fork. Chop with knife before mashing. Mash throughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring. Season with ground pepper.
Boil the cabbage in unsalted water until it darkens. Add 2 Tbs. butter to tenderize it. Cover with lid for 2 min. Drain. Return to pan, Chop into small pieces.
Chop cooked ham or bacon itno small pieces and add, along with cabbage and scallions to mashed potatoes, stirring them gently.
Serve in individual bowls. Indent on top and add 1 Tbs. butter to each indentation. Sprinkle with parsley.
Serves 6.
Some original recipes call for seaweed, and others leeks combined with the cabbage instead of the ham.
I'd love one of your cookbooks, particularly one on children's cooking or Mexican cooking.
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