| 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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