Turnip Greens and Cornmeal Dumplings
- 1 1/2 pound ham hock
- 2 qt Water
- 1 Bunch (about 3 pounds)
- Turnip greens with roots,
- Cleaned
- 1 ts Salt
- 1 c Cornmeal
- 1/2 ts Salt
- 1 c Boiling water
- 1 Egg, beaten
- All-purpose flour
Wash ham hock, and place in an 8-quart Dutch oven; add water and bring to a
boil. Reduce heat, and simmer 1 hour or until meat is tender.
Peel turnip roots, and cut in half. Add turnip greens, turnip roots, and 1
teaspoon salt to Dutch oven; bring to a boil. Cover; reduce heat and
simmer 2 hours or until greens and roots are tender.
Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water.
Add egg, and mix well. Drop cornmeal mixture by tablespoon mixture by
tablespoonfuls onto a well floured board, and roll in flour. Place
dumplings over hot turnip greens; cover and cook over medium heat 15
minutes. Serve immediately with turnip greens and pot likker.
This down-home dinner is a meal in itself.
The Southern Heritage
Vegetables
Cookbook. Oxmoor House.
Birmingham Alabama
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V4 #175 by cro-magnon@juno.com on Jul 8, 1997
boil. Reduce heat, and simmer 1 hour or until meat is tender.
Peel turnip roots, and cut in half. Add turnip greens, turnip roots, and 1
teaspoon salt to Dutch oven; bring to a boil. Cover; reduce heat and
simmer 2 hours or until greens and roots are tender.
Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water.
Add egg, and mix well. Drop cornmeal mixture by tablespoon mixture by
tablespoonfuls onto a well floured board, and roll in flour. Place
dumplings over hot turnip greens; cover and cook over medium heat 15
minutes. Serve immediately with turnip greens and pot likker.
This down-home dinner is a meal in itself.
The Southern Heritage
Vegetables
Cookbook. Oxmoor House.
Birmingham Alabama
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V4 #175 by cro-magnon@juno.com on Jul 8, 1997
