Appaloosa Journal

NOV 2018

Appaloosa Journal is the official publication of the Appaloosa Horse Club, the international registry for the Appaloosa horse.

Issue link: https://appaloosa.epubxp.com/i/1045292

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cooking with norman 16 Appaloosa Journal November 2018 I crock pot and turn to high. Add sweet potatoes and cook for four hours. Add turkey and collards to slow cooker and cook for two more hours. Add more salt and pepper to taste L ded P tat a nca kes INGREDIENTS: k 3 slices bacon k 2 tablespoons butter k 1 small onion, chopped k 1 stalk celery, chopped k 1/4 teaspoon minced garlic k 1 egg, slightly beaten k 1 1/4 cups mashed potatoes k 1 dash hot sauce k 1 cup shredded American cheese k 3/4 cup all-purpose flour k 1/4 teaspoon prepared yellow mustard k 1/8 teaspoon ground black pepper k 1 tablespoon vegetable oil k 2 tablespoons sour cream DIRECTIONS: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, re- serving bacon grease in skillet; crumble bacon. Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce. Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream. Maple Ma nhatta n INGREDIENTS: k 2 oz rye whiskey or bourbon k 1/2 oz dry vermouth k 1 oz real maple syrup k 2 dashes bitters k ice k cocktail cherries DIRECTIONS: Add the rye, vermouth, maple syrup and bitters in a cocktail shaker. Shake it up, pour over good ice in a large rocks glass. Add skewered cherries and enjoy. i Submit your recipes, ideas and requests to Norman at: editor@appaloosajournal.com hope that your World Show ended on a high. Now it is time to gear up for Thanksgiving and the Holiday Season! So I have come up with a few ideas for leftovers — a scrump- tious soup and (what I called them growing up) potato pan- cakes. It is always hard to have left over mashed potatoes but if you end up with some this is a great idea! Plus something to warm your tummy. I have really started getting into Manhattans — so delicious and easy to make. So I hope this helps you get ready for T-Day. Enjoy! Cr ck P t Tu rkey S up INGREDIENTS: k 3 cups of chopped cooked turkey/chicken or ham k 1 sweet onion, chopped k 1 stalk of celery, chopped k 2 medium sweet potatoes, chopped k 3(ish) cups of collards (you could use kale, spinach or any leafy green veggie instead) k 8 cups of turkey or chicken stock k ground pepper and kosher salt to taste DIRECTIONS: Add onion, celery, salt, pepper and stock to the and all! Thanksgiving one Happy

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