INGREDIENTS

INSTRUCTIONS

Peel, cook, and mash potatoes.  At the same time, chop kale finely,
cook untill tender. Dice and cook sausage.  Put kale into a blender
with enough of the cooking water to make a thick slurry.  When done,
add to the mashed potatoes. Add cooked sausage.  Add butter.  Salt  and
pepper to taste. Mix well and serve piping hot.  For a more  festive
apprearance, put into a cassarole dish, garnish with slices  of Oude
Gouda (Old Gouda) or a medium cheddar and sprinkle with  paprika. Place
in medium oven until cheese melts and begins to brown.  Then serve or
take to your pitch-in.  Don't sell the kohl crops short.  Try collards
and savoy.  They are  still doing quite well in the garden despite 15
F. temperatures  lately. Savoy is a joy to eat at Yule.  The frost
seems to sweeten  and intensify the flavor. Our annual homemade
sauerkraut is making  its presence known by the merry burbling of the
water-seal crocks in  the utility room. This is the best time of the
year to make kraut. It  is cool and the fermentation takes a longer
time, leaving the salted  sour cabbage as crisp as the bright windy day
in October it was put  up.  We are lucky to have antique apple trees.
Three bushels of mixed  russets are slumbering in the garage and will
last until spring.  Fie  on the Granny Smiths and Red Delicious!  A
Golden Russet or Ashmeads  Kernel, peeled and sliced, served with a
wedge of sharp cheddar at  your side on a winter evening while reading
a good book is one of  lifes great luxuries.  Rereading this post makes
me hungry.  No I'm not going to crack open a  fruit cake!  They are not
ready for another month.  Besides, my  nocturnal rustlings are not
always appreciated around here, except  for the ever present cats who
always look for a handout.  The coffee  is ready though and I think I
remember where Frances stashed some  homemade cookies.  'Scuse me!
Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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