My 6th great-grandfather
John Pittinger Servis
1699–1786
BIRTH JAN 1699 • Ireland
DEATH 16 SEP 1786 • Princeton, Mercer, New Jersey, United States
My Mothers Mother Was Elease Sarvis “1921–2009” and her Husband was Gary Lane “1916 to 1957” Her Father was John A Sarvis 1883-1953 his wife Mary Elizabeth Bettie Stevens 1883-1975 , his father Doc Sarvis 1863-1931 in Horry SC, His Father Cornelius Benjamin Sarvis 1804-1881 in Horry SC, His Father John William Sarvis 1751-1834 in Horry SC, His Father John William Sarvis Sr 1727-1807 in Ireland, His Father John Pittinger Servis 1699-1786 Born Ireland, buried Princeton, Mercer, New Jersey,
My Mothers Mother Was Elease Sarvis “1921–2009” and her First Husband was Gary Lane “1916 to 1957”
Her parents John A Sarvis 1883-1953 his wife Mary Elizabeth Bettie Stevens 1883-1975 ,
His parents Doc Sarvis (known as Puss) 1863-1931, his wife Mary Frances Anderson 182-1935
His parents John Reynolds Sarvis Feb. 18, 1820 Sep. 29, 1879 his wife Elizabeth “Lizzie” Prince 1830-1900
His parents Samuel J. Sarvis (war of 1812) 1795-1840 his wife Rhoda Watts Sarvis 1830-1900
His parents Samuel Sarvis 1770-1859 his wife Lora Hanna Floyd 1772-1851
(incorrect info)
His Father Cornelius Benjamin Sarvis 1804-1881 in Horry SC,
His Father John William Sarvis 1751-1834 in Horry SC,
His Father John William Sarvis Sr 1727-1807 in Ireland,
His Father John Pittinger Servis 1699-1786 Born Ireland, buried Princeton, Mercer, New Jersey,
Bangers and mash, also known as sausages and mash, is a traditional dish of Great Britain and Ireland comprising sausages served with mashed potatoes.
Bangers and mash, also known as sausages and mash, is a traditional dish of Great Britain and Ireland comprising sausages served with mashed potatoes. It may consist of one of a variety of
My Version is Bangers and Colcannon. Colcannon (Irish: cál
Colcannon (Irish: cál ceannann, meaning “white-headed cabbage”) is a traditional Irish dish of mashed potatoes with kale or cabbage.
Colcannon
1 lb red potatoes, peeled and cut into 1-in cubes
1 lb parsnips, peeled and cut into 1-in cubes
3 c lightly packed green cabbage, chopped
1 leek, white and pale green parts, thoroughly cleaned and cut into ½-in dice
1 c heavy whipping cream
6 tbsp unsalted butter, divided
¼ tsp freshly grated nutmeg
Kosher salt and freshly ground pepper
Add potatoes and parsnips to a large pot with a handful of salt. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook until tender, about 15 minutes. Drain well, discard water, and return potato mixture to the pot. Mash the mixture, season with salt and pepper, to taste, and keep the pot covered and warm. Preheat broiler.
Meanwhile, combine cabbage or leafy green with leek, heavy whipping cream, 4 tbsp butter and nutmeg in a medium saucepan. Season with salt and pepper, to taste. Cook over medium heat, stirring occasionally, until vegetables are soft, but not browned, about 15 minutes. Stir the mixture into the potatoes. Spread the potato and greens mixture into an 8-inch square baking dish, making a well in the center. Place pan under the broiler until lightly browned on top, about 5 minutes. Remove pan and place remaining 2 tbsp butter in the well. Serve immediately.