Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Scallion; finely chopped |
| ½ cup | Milk |
| 1½ cup | Water |
| ½ teaspoon | Salt |
| 1 teaspoon | Accent® Seasoning Mix |
| 3 tablespoons | Butter; divided |
| 1 | Env Instant Mashed Potatoes |
| 2 cups | Cooked Cabbage*; finely shredded |
*Simmer shredded cabbage 7 to 8 minutes and drain before adding to recipe.
Put scallions and milk in a deep pan. Simmer 5 minutes or until scallions are tender. Add water, salt, accent and 2 tb. butter. Bring mixture a boil.
Remove from heat. Add instant potatoes and beat until light and fluffy. Add cabbage and beat well. Melt remaining butter. Turn potatoe mixture into serving dish. Pour melted butter over all.
Serves 6 to 8
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
Recipe by: Carolyn Carroll
Posted to EAT-L Digest by Bill Spalding <billspa@...> on Apr 12, 1998