1 : c Adzuki beans -- dried
5 : md Potatoes -- unpeeled
1 : Egg
2 : tb Butter
Pepper : Pepper -- to taste
3 : tb Fresh parsley -- chopped
1 : c Parmesan cheese -- grated
1/2 : c Vegetable oil
6 : Boiled mashed potatoes
1 : /2 lb All-purpose flour
8 : oz Lard
6 : Good sized apples
3 : oz Sugar
2 : tb Butter
8 : oz Self-raising flour
6 : oz Freshly mashed potatoes
4 : tb Milk
5 : x Med. cooking apples
Brown : Brown or white sugar
2 : x Whole cloves
Juice : Juice of 1/2 lemon
3 : tb Cider
0: Potato cakes are eaten with bacon and sausages
1: It's easier to make them with hot, freshly cooked potatoes
2: If using cold potatoes, melt the butter before adding it
3: Choose a floury type of potato, and boil in well-salted water
4: -- Drain the cooked potatoes well, then return to low heat in the same pan: put a dishcloth over the pan and allow the potatoes to dry for 5-10 minutes
5: (This is called "drying in their steam" in Ireland
6: ) They should be dry and floury at the end of the process
7: Sieve or rice into a mixing bowl with the salt
8: Beat in the butter
9: Work in sufficient flour to make a soft dough which is easy to handle
10: Turn onto a floured board and roll or pat out to 3/4 inch thick
11: Cut into rounds with a 3-inch scone cutter
12: Place on the hot greased bakestone and cook over a moderate heat until golden brown underneath
13: Turn and cook the other side
14: Remove from the bakestone, split, butter generously, and close again
15: Keep warm while cooking the next batch
16: Serve hot
17: (Re "self-raising flour": in Ireland and the UK, this is flour which comes with baking powder/baking soda already included
18: For this recipe, about 1/4-1/2 t of baking powder mixed with a plain all-purpose flour will substitute nicely
19: ) From Gemini's MASSIVE MealMaster collection at www
20: synapse
21: com/~gemini