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(Vegetables) - (The International Jewish Cook Book)

Chop the drained turnips into rather large pieces. Return to the
stew-pan, and for one and one-half pints of turnips add one teaspoon of
salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
tablespoons of water. Cook over a very hot fire until the turnips have
absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
and one tablespoon of flour may be added to the hashed turnips; then the
stew-pan may be placed over the hot fire and shaken frequently to toss
up the turnips. When the turnips have been cooking five minutes in this
manner add one-half pint of meat stock or of milk and cook ten minutes.
When meat or soup stock is used substitute drippings for the butter in
the above recipe.

Other Recipes

Hashed Turnips

Chop boiled turnips into large pieces. Put in saucepan, and for a pint

and a half of turnips add a teaspoonful of pepper, a tablespoonful of

butter and four tablespoonfuls of water. Cook over a hot fire until

seasoning is absorbed.

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