Greens With Dumplings
|Salt pork with rind||4 Ounce|
|Turnip greens||3 Quart|
|Turnips||1 Pound (3 Medium Units)|
|Water||4 Cup (64 tbs)|
|White cornmeal||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
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.