| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetable |
6 |
Servings |
INGREDIENTS
|
|
Ham hocks (up to) |
| 4 |
lb |
Well-cleaned turnip greens |
| 1 1/2 |
c |
Boiling water |
| 1 |
c |
Water-ground corn meal |
| 1 |
ts |
Sugar |
| 1 |
|
Egg |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
In large pan, cover ham hocks in boiling water and simmer 30 minutes. If
ham is salty, pour off water and add fresh water. Simmer 40 more minutes;
add greens and cook until tender. To make dumplings, add cornmeal all at
once to 1-1/2 cups boiling water; stir vigorously until mush is formed; add
sugar & salt. Cool. Add egg and beat well. Drop by tablespoon onto floured
board. Roll into small balls, flatten and dredge lightly with flour. Drop
dumplinngs into boiling greens liquid. Lower heat and cook about 15
minutes.
MRS HELEN HOSEY REDDOCK
JOINER, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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