Colcannon Recipe by Edain McCoy Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon. Colcannon is a mashed potato, cabbage, and onion dish still served in Ireland on All Saint's Day. It was an old Irish tradition to hide in it a ring for a bride, a button for a bachelor, a thimble for a spinster, and a coin for wealth, or any other item which local custom decreed in keeping with the idea of the New Year as a time for divination. If you make colcannon with these little objects inside, please exercise caution against choking. (Serves eight) 4 cups Mashed Potatoes 2-1/2 cups Cabbage, cooked and chopped fine 1/2 cup Butter (avoid corn oil margarines as they will not add the needed body and flavor) 1/2 cup Evaporated Milk or Cream 3/4 cup Onion, chopped very fine and sauteed 1/4 teaspoon Salt 1/8 teaspoon White Pepper Saute onions (traditionalists saute in lard or grease, but butter is acceptable). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Lastly drop in the thimble, button, ring, and coin. Stir well and serve. (The above "Colcannon" recipe is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 38, Llewellyn Publications, 1994.)