-=> Ben Collver wrote to All <=-

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

 BC>       Title: Mashed Potatoes
 BC>  Categories: British, Potatoes
 BC>       Yield: 4 Servings

 BC>     900 g  Potatoes (2 lb); peeled and
 BC>            -quartered
 BC>            Salt
                ^^^^

 BC>            Freshly ground white pepper
 BC>     100 g  Unsalted butter (4 oz)
                ^^^^^^^^ 
				
There's anoother thing I fault many recipe writers on. If you have a
"bare" call for salt (no quantity specified and therefore "to taste")
why the H3!! specify "unsalted" butter.

When entering recipes I correct stuff like that as found.  But, maybe
that's just me. I do the same with many/most of Taste of Home's recipes
that call for 2% milk - something the cant seem to get away from. 

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

... I'm ready to listen. Are you ready to think?
--- MultiMail/Win v0.52