ans pork and beans or baked beans.
Stir beans into
ntil tender. (Or use frozen turnip greens.).
Grind the greens
While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
Peel and cut the sweet potato and turnip into 1/4\" strips.
Place in a bowl and sprinkle with the combined salt, chili powder and olive oil, turning to coat thoroughly.
Spread in one layer on a foil-lined cookie sheet with sides.
Bake 375 degrees, 12-15 minutes. Turn and bake an additional 12-15 minutes. Test to make sure they are cooked through.
o 1 week.
Taco Recipe:
Place three medium bowls
alt for the entire recipe.
Add squash, turnip and bouillon, then
Mix everything together except cheese.
Bake at 350\u00b0 for 1 hour.
During last 5 minutes, sprinkle cheese on top.
May double recipe.
Freezes well.
eason as desired.
This recipe can be served warm or
Drain before adding to the recipe later.
Start the soup
Position knife blade in food processor bowl; add well drained and thawed greens; add lemon rind.
Process until finely chopped. Cook onion and celery in butter over medium heat, stirring constantly, until tender.
Stir in greens, mushrooms and rest of ingredients.
Cook over medium heat until all is mixed and melted together.
Serve from a chafing dish.
Serve with Jalapeno Corn Muffins (recipe found in this book).
Yields 3 cups.
Cook turnips until tender, then drain and mash.
Cook bacon until crisp.
Remove from pan and crumble.
Reserve 2 tablespoons bacon drippings in pan and saute onions, garlic and pepper.
Stir in turnips and remaining ingredients except bacon and green onion. Spoon into a 3-quart casserole dish.
Top with bacon and green onion.
Bake at 350\u00b0 for 30 minutes.
Serves 10.
Combine all ingredients, add water until solid ingredients are covered.
Bring to a boil and then cover and simmer for 3 hours.
This is great served with baked sweet potato and cornbread.
side.
Peel and dice turnip (this can be a tough
Preheat oven to 350 degrees.
Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
In small bowl, combine remaining ingredients.
Drizzle over vegetables.
Cover vegetables with aluminum foil; bake 40 to 50 minutes.
Serve over brown rice.
br>When hot, add the turnip and cook, without stirring, until
owl.
Peel the turnip and cut the turnip into slices or
he dumpling dough for this recipe.
Preparing the Dumplings and
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
Pick and wash turnip greens.
Tear into bite-size pieces. Peel the turnip roots and slice.
Rinse salt pork and cut into 2-inch pieces.
Combine salt pork and water in a large Dutch oven; bring to a boil.
Cover; reduce heat and simmer 30 minutes.
Add turnip greens; cover and cook 10 minutes.
Add turnip roots and bacon drippings.
Cover and cook 15 to 20 minutes or until greens and roots are tender.
Serve with green onions.
1/2 hours. Strip turnip leaves free of the big