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.
Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
For the stew: cut the meat into small
In a large pot, cook beef until done.
Add onion (diced).
Cut potatoes in fourths.
Cut carrots and turnip in pieces and dump all in pot with stew beef.
Cook until all vegetables are about done.
Next add cabbage cut up over the top of recipe.
Cook until cabbage is tender.
Salt and pepper to taste.
onion slices and potatoes to stew.
Simmer until the vegetables
Peel potato and turnip and cut into small diced
preparation.
1. cut potato, cho cho, carrots, and turnip in cubes.
2. slice onion
2. saute sliced onion in frying pan, cook until tender.
3. add water, carrots, cho cho, turnip, and potato.
3. add curry powder, whole scotch pepper, garlic, thyme and ginger.
4. add 1 cup coconut milk and soy margarine until sauce gets creamy.
serve with rice.
Recipe by Ras Joseph.
Peel all vegetables before starting recipe, putting shavings in a stock
In a large pot, cover beef with water. Bring to a boil, cover then simmer for about 1 hour, removing any foam as necessary. Add bay leaf, peppercorns, garlic, parsley root (or turnip, if using), 1 carrot, celery and onion, cover and simmer for an additional 1 hour.
Remove meat and chop into bite-sized pieces. Strain broth into a clean pot, add remaining raw vegetables and chopped beef. Cook for another 30 mins, season and serve.
ntil tender. (Or use frozen turnip greens.).
Grind the greens
remove them to a large stew pot.
Add the beef
o low, cover, and simmer stew until vegetables are done roasting
our.
Stir in potato, turnip, rutabaga, carrots, green pepper, green
Brown stew beef in oil about 5 minutes.
Add water, salt, pepper, potatoes, turnip, carrots, celery, onion, bouquet sauce, bouillon cube and bay leaf.
Cook over medium heat for about 1 1/2 hours or in oven at 350\u00b0 for 1 1/2 hours.
Mix flour and 1/2 cup water (cold).
Add to stew beef to thicken for gravy.
1 hour.
Meanwhile, peel turnip, and cut into 1 inch
ot. Mix in the carrots, turnip, parsnips, red bell pepper, yellow
??.
Tips: The classic \"Irish Stew\" was originally prepared with mutton
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.
Stir in potatoes, carrots, and turnip, and sprinkle on the flour