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Greens With Dumplings

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  Salt pork with rind 4 Ounce
  Turnip greens 3 Quart
  Turnips 1 Pound (3 Medium Units)
  Water 4 Cup (64 tbs)
  Salt 1 Teaspoon
  White cornmeal 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Baking powder 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Beaten egg 1

Score salt pork, cutting to but not through rind.
Wash and trim greens.
Peel and quarter turnips.
In 3-quart casserole, heat the water at HIGH for 12 to 15 minutes or till boiling.
Add salt pork, greens, turnips, and 1 teaspoon salt.
Cook, covered, at HIGH for 10 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 30 to 35 minutes or till turnips are tender.
Remove 1/2 cup cooking liquid.
Stir together commeal, flour, baking powder, sugar, and 1/4 teaspoon salt.
Melt butter in custard cup at HIGH for 30 seconds; add to flour mixture along with reserved cooking liquid.
Stir in egg.
Spoon batter in rounded tablespoons onto hot greens.
Cook, covered, at MEDIUM (5) for 8 to 10 minutes or till dumplings are done.

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