Name: Finnish Turnip Casserole (Lanttulaatikko)
Ingredients: 2 md Turnips or rutabagas, peeled and diced (about 6 cups); 1/4 c Fine dry bread crumbs; 1/4 c Cream; 1/2 ts Nutmeg; 1 ts Salt; 2 Eggs, beaten; 2 tb Brown sugar (optional); 3 tb Butter

Elders “[lord] it over those allotted to [their] charge” (1 Pet. 5:3) when they think the church is there to serve them, place demands on the church that are unprofitable, desire personal fame and glory from the ministry, add or subtract from Scripture making their word more important, dominate others through power and intimidation, sinfully use the church, have a haughty demand for compliance or drive the church versus leading the church.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Finnish		1	Servings

INGREDIENTS

2	md	Turnips or rutabagas, peeled and diced (about 6 cups)
1/4	c	Fine dry bread crumbs
1/4	c	Cream
1/2	ts	Nutmeg
1	ts	Salt
2		Eggs, beaten
2	tb	Brown sugar (optional)
3	tb	Butter

INSTRUCTIONS

As requested here is the Finnish Turnip Casserole. You can use Turnips or
Rutabagas. When we were children my mother started adding brown sugar to
the beaten eggs, if you like, add 2 tablespoons of brown sugar to the
beaten eggs before adding to the turnip mixture. It works well to halve or
double the recipe, depending on how many people you are serving. -Leslie.
Cook the turnips until soft (about 20 minutes) in salted water to cover.
Drain and mash. Soak the bread crumbs in the cream and stir in nutmeg, salt
and beaten eggs. Combine with the mashed turnips. Add the brown sugar (if
using) to the beaten eggs before adding to turnips. Turn into a buttered
casserole dish, dot the top with the butter, and bake in a moderate oven
(350 F.) for 1 hour or until lightly browned on top. Serves 6-8.
Posted to EAT-L Digest 21 October 96
Date:    Tue, 22 Oct 1996 00:43:46 -0400
From:    Leslie Duncan <duncan@VIANET.ON.CA>

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