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.
Everything should be drained real good.
Fry bacon crisp. Drain on paper towel.
Saute chopped onion in bacon grease until light golden brown.
Drain on paper towel.
Drain 2 cans kraut and put in mixing bowl.
Drain whole tomatoes; cut up tomatoes before putting them in mixing bowl along with kraut, bacon and onion. Add brown sugar.
Mix all this together in the bowl so the sugar is mixed good, then put it in baking dish and bake 1 hour in 350\u00b0 oven.
Drain all ingredients thoroughly.
Fry bacon crisp, then drain on paper towel.
Fry chopped onions in bacon grease until golden brown and drain on a paper towel.
Drain 2 cans kraut and broken up whole tomatoes and put in mixing bowl along with bacon, onion and 1 cup brown sugar.
Mix all ingredients and transfer to baking dish. Bake for hour in 350\u00b0 oven.
ntil tender. (Or use frozen turnip greens.).
Grind the greens
re done cooking place sour kraut in cast iron dutch oven
o 1 week.
Taco Recipe:
Place three medium bowls
Can of kraut and tomatoes should be same size and drained well.
Recipe based on 16 ounce size.
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.
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
Wash kraut one can at a time.
Chop onion and add to kraut. Put in a heavy pot and cover.
Add water just to top off kraut and boil on medium heat for 4 to 5 hours.
You may have to add more water while cooking.
Cook down dry.
Grate potatoes.
When kraut is cooked dry, place potatoes on top of kraut.
Fry bacon.
Pour hot bacon grease over kraut and potatoes.
Crumble bacon on top of kraut and potatoes and simmer for about 30 minutes.
Delicious with dried beans and corn bread.
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
Drain kraut very well.
Mash to get all brine out of kraut. Add kraut, green pepper, onion, celery in bowl.
Combine sugar, vinegar, oil - mix well. Add to kraut mixture.
Let stand overnight to marinate.