ntil tender. (Or use frozen turnip greens.).
Grind the greens
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.
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.
o 1 week.
Taco Recipe:
Place three medium bowls
requently.
Add onion, carrot, turnip, celery, leek, and spices-- cover
alt for the entire recipe.
Add squash, turnip and bouillon, then
Cover corned beef with water and simmer until tender, about 3 1/2 hours.
Remove meat to a hot platter; keep hot in a low oven. Boil onions, turnip, carrots and potatoes in the broth for 30 minutes or until done.
Add cabbage during last 15 minutes of cooking.
Arrange vegetables around the corned beef on platter or to allow room for carving, serve separately.
(If corned beef has not been kept hot, return it to the pot for a few minutes.) Serves 6.
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
Place corned beef in large stew pot and cover with water.
Boil for 2 to 3 hours, until fork-tender.
Remove from the pot; save water.
Place potatoes, carrots, onions and turnip in pot and boil for 1/2 hour.
Add cabbage and boil for another 15 minutes.
Slice beef in diagonal slices against the grain.
Arrange all on a platter and serve with Mustard Sauce and Irish soda bread.
Rinse the corned beef in cold water.
Put in large pot and bring to a boil; drain and discard this water which will be very salty.
Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
Add the onions and turnip and cook for 30 minutes.
Add the rest of the veggies and cook for another 20 minutes or so till tender.
Remove all to a large platter with the meat in the center and veggies around the edge.
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.
side.
Peel and dice turnip (this can be a tough
br>When hot, add the turnip and cook, without stirring, until
owl.
Peel the turnip and cut the turnip into slices or
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
nch casserole dish.
Place turnip into a large pot and