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 4 minutes more. Wilt greens into the pan and season
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
*This is a great OAMC recipe. Before cooking/prep day, I
Saute Italian sausage and fennel seeds in
Cook rice separately according to package directions.
Cool and prepare dressing.
Refrigerate.
In large saute pan, melt butter and add vegetables.
Saute until tender.
Combine with rice.
Add Italian dressing to taste; toss and chill until ready to serve. Serve atop fresh greens.
Garnish with cherry tomatoes and pine nuts.
(Travels well, it's pretty and it's healthy.)
se any of the major greens you like. I have alternated
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
Stem and wash fresh greens; place in water in a
br>You can quadruple this recipe and make as many as
he crabmeat. Garnish with baby greens. Drizzle the viniagrette around the
Wash greens; remove stems and cut or
ut all of the collard greens into bite size pieces (about
f ice water. Strip beet greens, turnip greens, and kale from their
Heat a large frying pan over medium heat. Cook sausages 8-10 mins, turning, until browned all over and just cooked through. Remove from pan.
Saute onion in the same pan for 2-3 mins, until softened. Add garlic and cook for 30 seconds.
Return sausages to pan along with the maple syrup, vinegar and mustard. Cook for 2-3 mins, stirring, until onion glaze is thickened and glossy.
Serve sausages on mashed potatoes with a drizzle of pan juices. Accompany with mixed greens.
ith salt and pepper. Combine greens and radicchio in large bowl
Salad Greens -- Prepare your greens. Whatever you like. Tomato, bacon