Recipes by Jean Simmons: Bubble and Squeak; Shepherd's Pie

Jean Simmons' Bubble and Squeak

4 small boiled, peeled potatoes
1 cooked cabbage (green sprouts or savoy)
1 small peeled, chopped onion
3 tbsps. bacon drippings (or bacon)
Salt and pepper to taste
Sliced leftover meat (beef, pork or lamb)
Pickled onions

1. Chop potatoes and cabbage (or cook chopped cabbage until barely tender in salted boiling water, drain well).

2. Heat bacon drippings (or butter) until hot in frying pan. Add onion, cook a few minutes before adding potato, cabbage, and salt and pepper to taste. Cook until cabbage is lightly brown. Serve at once with meat and pickled onions. Serves 2-3.

Thoughts: If desired, chop leftover meat and brown with vegetables or fry sliced meat until lightly brown in bacon drippings (or butter). For flavor accents, sprinkle lightly with a few drops of a sharp vinegar.

Jean Simmons' Shepherd's Pie

2 cups cubed cooked meat (beef or lamb)
1/2 onion, peeled and chopped
1/4 cup minced celery
1 tsp. bacon drippings (or butter)
1 cup leftover cooked vegetables (carrots, peas or beans)
1 cup gravy (or 2 bouillon cubes dissolved in 3/4 cup boiling water)
Salt and pepper to taste
1 cup well-seasoned mashed potatoes

1. Cut meat in small pieces; put into well-greased baking dish.

2. Saute onion and celery in bacon drippings (or butter) until vegetables are softened. Add mixture to baking dish with meat, leftover vegetables, gravy (or stock), season to taste, mix well.

3. Pile mashed potatoes on top. Place in preheated 425 degrees F. oven about 30 minutes or until potatoes are lightly browned. Serves 4.

Thoughts: If stock is runny, thicken slightly with flour before mixing with meat and vegetables. If desired, frozen vegetables can be substituted. Add flavor accents with herbs (dill, basil or thyme).