Turnip greens with turnips 2 pounds turnip greens 8

Turnip greens with turnips 2 pounds turnip greens 8 slices bacon 3 medium turnips, peeled and sliced 1 teaspoon sugar 1/4 teaspoon salt Wash turnip greens thoroughly; drain. Tear into bite-size pieces. Combine greens and bacon in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in turnips, sugar and salt. Cover and cook an additional 30 minutes or until the turnips are tender. Yield: 6 to 8 servings. Serve cubed turnips together with garden peas and carrots. It is such a colorful dish you might consider serving it to guests. Turnip Medley 6 medium turnips, peeled and cubed 1 cup English peas, cooked and drained 1 cup cubed carrots, cooked and drained 2 tablespoons butter or margarine

1/2 teaspoon salt 1/8 teaspoon pepper Place turnips in a saucepan; cover with water, and bring to a boil. Cover and cook 15 to 20 minutes or until tender; drain. Combine turnips, peas and carrots; stir in butter, salt and pepper. Cook over low heat until thoroughly heated, stirring constantly. Yield: 6 to 8 servings. The following recipe uses truly what families have on hand during the fall season. Apple Cheese Surprise 1 tablespoon butter 2 tablespoons vegetable oil 1/4 cup chopped onion 2 cups peeled, sliced apples 2 cups cubed turnips 2 cups cubed rutabagas 1/4 cup cider 1 cup grated Swiss or Cheddar cheese Preheat the oven to 350 degrees F. In a saute pan, heat the butter and oil and saute the onion until it is limp, 3-5 minutes. Add the apples and saute for 2 minutes more. Parboil the turnips and rutabagas for 5-8 minutes or until tender crisp. Add the turnips, rutabagas, and cider to the onion and apples. Place the vegetables in a greased 2quart baking dish. Sprinkle the top with cheese and bake for 30 minutes or until the top is golden brown.