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.
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
ntil tender. (Or use frozen turnip greens.).
Grind the greens
Shred cabbage, carrots and turnip and place in a large container (12 quart for mixing purposes).
Add raisins, apples and drained pineapple.
Mix thoroughly.
Mix pineapple juice with Kraft dressing and pour over slaw.
Mix again so that the dressing is equally spread throughout.
Add additional dressing if more moistness is desired.
Store in a gallon jar or tightly closed container in the refrigerator to chill.
o 1 week.
Taco Recipe:
Place three medium bowls
In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper.
Add turnips and mix well.
Refrigerate 6 hours.
alt for the entire recipe.
Add squash, turnip and bouillon, then
he cabbage, carrots, parsnip or turnip, and celery along with just
nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
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.
orned beef, swiss cheese, cole slaw, & butter out to come to
eason as desired.
This recipe can be served warm or
Drain before adding to the recipe later.
Start the soup
Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.
To Make Cucumber Jalapeno Slaw: Place the sliced cucumbers, red
Slice onions thin and mix with both bags of slaw.
Place in refrigerator.
Mix together vinegar, sugar, oil, accent and seasoning packet from noodles.
Add oil and let set for a while. Toast almonds and sesame seeds.
When ready to serve, pour dressing over salad mix.
Crush noodles and mix into salad mix, add almonds and sesame seeds.
Serve.
Recipe works well halved!
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.
eat off and add broccoli slaw mix.
Lay egg roll
auce and cabbage slaw.
To Make the Slaw:
Combine all
op of the Warm Asian Slaw. Pour the remaining sauce on