Name: Turnip Greens and Cornmeal Dumplings
Ingredients: 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; The Southern Heritage; Vegetables; Cookbook. Oxmoor House.; Birmingham Alabama

The twentieth century was the century of the self. Almost all virtues, especially love, were reinterpreted to put the self at the center. This means that almost all people are saturated and shaped with the conviction that the essence of being loved as a human is being treasured or esteemed. That is, you love me to the degree that your act of treasuring terminates on me… If they ask, “Do you treasure me or do you treasure Christ?” I answer, “I treasure Christ, and, desiring to treasure Him more, I treasure your treasuring Christ.” Without the miraculous work of the Holy Spirit removing human self from the center, this will not satisfy American people. They are so saturated with self-oriented love that they can scarcely conceive what true Christian love is. True Christian love is not my making much of them, but my helping them to enjoy making much of God. This is love. If my treasuring terminates on them I play right into the hands of the devil and their own self-centered destruction. But if my treasuring terminates on God and their treasuring God, then I direct them to the one source of all joy. And that act of directing them to God, their hope and life and joy, is what love is.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Eggs	Dutch	Southern, Vegetables, Pork, Grains, Main dish	8	Servings

INGREDIENTS

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
		The Southern Heritage
		Vegetables
		Cookbook. Oxmoor House.
		Birmingham Alabama

INSTRUCTIONS

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.
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V4 #175 by cro-magnon@juno.com on Jul 8, 1997

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