Tuesday, March 12, 2019


Colcannon - Kilcalcanon
Notes: Recipe from Wayne Ferguson's Grandmother Ferguson and was brought by Scottish Ancestors who immigrated to what is now Amherst County Virginia in the early 1700's.
1 medium Head of Cabbage
2 cups Sharp Cheese, shredded
2 cups Cooked Ham, thinly sliced
4 medium White Potatoes
2 cups White Sauce
Salt and Pepper , to taste
White Sauce:
1/4 cup Flour
1 stick Butter
1 cup Half and Half or Whole Milk
Cut cabbage into small sections.  Cook in boiling water until tender. Cook potatoes whole in cold water.  Bring to boil and  cook until just tender.  Cool, peel and cut into chunks.
For white sauce, melt butter; add flour and stir until well mixed; slowly add half and half or mild while stirring.  Add cheese to white sauce mixture.
Place ham, potatoes and cabbage into casserole dish.  Pour sauce over mixture.  Top with bread crumbs and dot with butter.
Bake in preheated 350F oven for 25 to 30 minutes.  Casserole should bubble and brown on top.


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