Name: Colcannon
Ingredients: 1 lb Potatoes, sliced; 2 md Parsnips,peeled and sliced; 2 md Leeks; 1 c Potato or soy milk; 1 lb Kale or cabbage; 1/2 ts Mace (optional); 2 x Garlic cloves, minced; 1 ds Salt; 1 ds Pepper; 2 tb Margarine (soy); 1 bn Parsley

So what are the issues government should be concerned about? There are many, but personally speaking, none are greater than the need to protect the lives of the unborn. Though I know of Christians that disagree with me on this, but if a man or woman supports abortion, I believe he or she, in my opinion, is immediately disqualified from office. I compare it to a dynamic leader that could be our greatest President in history but wanted to reinstitute the institution of slavery. Immediate disqualification.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Main dish, Vegetarian, Crockpot	4	Servings

INGREDIENTS

1	lb	Potatoes, sliced
2	md	Parsnips,peeled and sliced
2	md	Leeks
1	c	Potato or soy milk
1	lb	Kale or cabbage
1/2	ts	Mace (optional)
2	x	Garlic cloves, minced
1	ds	Salt
1	ds	Pepper
2	tb	Margarine (soy)
1	bn	Parsley

INSTRUCTIONS

Cook the potatoes and parsnips in water until tender. While these are
cooking,chop leeks (greens as well as whites) and simmer in the milk until
soft. Next, cook the kale or cabbage and have warm and well chopped. Drain
the potatoes, season with mace,garlic, salt and pepper, and beat well. Add
the cooked leeks and milk (be careful not to break down the leeks too
much). Finally, blend in the kale or cabbage and margarine. The texture
should be that of a smooth-buttery potato with well distributed pieces of
leek and kale. Garnish with parsley. Colcannon is also made by cooking
layered vegetables, starting with potatoes, in a slow-cooker during the
day. Drain vegetables, blend with milk and margarine as above and garnish
with parsley.

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