Turnip greens and cornmeal dumplings

8 Servings

Ingredients

Quantity Ingredient
1 1/2 pound ham hock
2 quarts Water
1 Bunch (about 3 pounds)
Turnip greens with roots,
Cleaned
1 teaspoon Salt
1 cup Cornmeal
½ teaspoon Salt
1 cup Boiling water
1 Egg, beaten
All-purpose flour
The Southern Heritage
Vegetables
Cookbook. Oxmoor House.
Birmingham Alabama

Directions

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 ½ 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@... on Jul 8, 1997

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