|My Mother's Southern Entertaining|
|by Martha P. Villas|
In the American South, entertaining is a very special art form, and in My Mother's Southern Entertaining, Jim Villas and his mother, Martha Pearl ...
1 - 10 of 174 for cabbage turnip
Wash brisket. Using ... vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice ... or until meat and vegetables are tender.
Saute onions and ... broth, carrots, celery, turnips and any hard ... substituted. 1-2 cups of shredded cooked beef or ham may be added during the last 15 minutes.
Wash brisket. Make ... vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice ... serve with yellow mustard. See also and
Cook the corned ... potato per person. TURNIPS: Leave whole ... or fork tender. CABBAGE: Remove coarse ... and yellow mustard and horseradish. Serves 4.
Wash, peel and ... except potatoes and cabbage (save these for ... soups which may be substituted for cabbage. Use soy sauce instead of salt as seasoning.
In a heavy ... it cook the cabbage and the turnips with the cumin ... moderate heat, stirring for 7-9 minutes or until the vegetables are just tender. Serves 2.
Lightly season and ... Then add the turnips, cabbage, potatoes, tomatoes, ... simmer for another 10 minutes or until the lamb is tender. Adjust seasoning.
Toss vegetables together gently with a mixture of salt, pepper and mayonnaise until are evenly coated. Chill, covered, in refrigerator until ready to ...
For Vegetable Stock: Boil the vegetables listed under 'For Vegetable Stock:' in the ingredients section with the 5 cups of water. When ready, keep ...
Place an 8 ... cooking, add the turnips, cabbage, salt, and ... overcook. Remove the toothpicks from the cabbage before serving. Serve with yellow mustard!
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