Today my Maid of Honor and childhood friend, Eileen Flavin, is visiting me in Huntsville, along with her sister, Juliana.  My older sisters were babysitters for Juliana and Eileen and their brother, Tom.  Our fathers worked at the American Can graphic arts facility in Neenah, Wisconsin together.  Our mothers worked side-by-side at Wanserski’s – a local family grocery store.  I am grateful for the more than fifty years of friendship between my Polish family and the Irish Flavin clan.

Eileen prepared an Irish Halloween meal for us this evening of mouth-watering Seared Salmon, Roasted Root Vegetables, and Colcannon. DELICIOUS!  The Irish will say it’s like “craiche” (pronounced crack) when you are having a good time, which we did during our Halloween celebration.

Juliana was a teacher in Wisconsin.  Even though she retired from the teaching professional last August, she resumed her teaching role this Halloween evening.

She taught us Halloween was “invented” in Ireland.

COLCANNON is a dish consumed by the Irish on Halloween per Teacher Juliana.  The Irish hide “prizes” in the dish.  If you get a ring in your serving, it means you will find true love within the year.  Unfortunately, if you find a bit of a rag in your portion, hard times are coming.  Most people hope a coin is found in a bite of colcannon because that means riches are in your future.  I am sure you will love eating Eileen’s Colcannon.  Hope you will find a gold coin in your colcannon!



Potatoes – Eight potatoes (About 4 lbs), peeled

Kale – 4 cups – washed and cut into bit-sized pieces

Butter – 1/2 cup melted

Garlic – 4 cloves, minced

Green Onions – 1/4 cup, chopped

French Onion Dip  – 1 cup

Half-and Half or milk – To thin to taste

Parmesan Cheese – 1 cup

Preheat the oven to 400 degrees Fahrenheit.

1.  Boil  peeled potatoes for 20 minutes.  Mash potatoes or put through a ricer.

2. Wilt the kale in melted butter.

3.  Saute the green onions and garlic along with the kale.

4.  In a large bowl, mix the potatoes and kale mixture.

5.  Stir in the French Onion dip.  (You may wish to thin with half-and-half or milk.)

6.  Place in a two quart casserole dish

7.  Sprinke Parmesan cheese over the top.

8.  Bake for 20 minutes or until the top is crusty.













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