MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Mashed Potatoes
Categories: Emeril, Potatoes, Offal, Poultry
Yield: 10 Servings

4 tb Butter; in all
1/2 lb Turkey gizzards; ground
1 c Finely chopped onions
1/2 c Finely chopped bell peppers
1 Rib celery; fine chopped
Salt & cayenne pepper
2 tb Minced garlic
1 ts Dried oregano
1 ts Dried thyme
Fresh ground black pepper
1 Bay leaf
1/2 c Chicken stock
1/2 lb Turkey or chicken livers;
- ground
3 lb White potatoes; peeled,
- diced
White pepper
1 c Heavy cream (as needed)

In a large saut, pan, melt 2 tablespoon butter. Add the
gizzards and saut, for about 5 minutes, or until brown.
Stir in the onions, bell peppers, and celery. Saut, the
vegetables for about 4 minutes or until wilted. Season
with salt and cayenne pepper. Stir in the garlic, oregano,
thyme, black pepper, and bay leaf. Cook for about 2
minutes, stirring constantly. Stir in the chicken stock.
Add the ground chicken liver and cook for 4 to 5 minutes,
scraping the bottom and sides of the pan with a wooden
spoon. Bring the liquid up to a simmer and cook for 2
minutes. Season with salt and pepper. Discard the bay
leaf. Remove from the heat and set aside.

In a large pot, add the potatoes. Add enough water to
cover the potatoes. Season the water with salt. Bring the
liquid up to a boil and reduce to a simmer. Simmer the
potatoes for about 12 minutes or until fork tender. Remove
from the heat and drain. Place the potatoes back in the
pot and return to the heat. Cook the potatoes for 2
minutes, stirring constantly, to dehydrate. Using a
hand-held masher, mash the potatoes with the butter.
Season with salt and white pepper.

Fold in the gizzard mixture. Slowly add in enough cream
until desired texture is achieved. Season with salt and
white pepper. Mound the potatoes in the center of a large
platter. Lay the carved turkey around the potatoes. Spoon
the pan gravy over the top of the turkey. Serve the turkey
with the above side items.

Yields: 8-10 servings

SOURCE: Essence of Emeril Cooking Show #EE2438

MM Format by Dave Drum - 02 January 2000

Uncle Dirty Dave's Kitchen

MMMMM

... URA Redneck if your pocket knife's been referred to as "Exhibit A".
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

1 lb Ground lamb or beef
1 md Onion; chopped
1 cl Garlic; minced
3/4 c Water
6 oz Can tomato paste
3 tb Minced fresh parsley
1 ts Salt
1/2 ts Dried mint; opt
1/4 ts Ground cinnamon
1/4 ts Pepper
5 md Potatoes; peeled, thin
- sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c All-purpose flour
2 c Milk
4 lg Eggs; lightly beaten
1/2 c Grated Parmesan cheese
1/2 ts Salt

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the water, tomato paste, parsley,
salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture
into eggs; return all to the pan, stirring constantly.
Add cheese and salt.

Place half of the potato slices in a greased shallow 3 qt
baking dish. Top with half of the cheese sauce and all of
the meat mixture. Arrange the remaining potatoes over
meat mixture; top with the remaining cheese sauce.

Bake, uncovered, @ 350oF/175oC for 1 hour. Let stand for
10 minutes before serving.

Jean Puffer, Chilliwack, British Columbia

Yield: 6 servings.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... What do you call a hippie's wife? --- Mississippi
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