|by Junkor League of Shreveport-Bossier Inc.|
Revel, first published in 1980, was reissued in a 20th anniversary edition by popular demand in 2000.
Results 1 - 10 of 49 for yellow turnip
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Preheat oven to 400°F. To make pastry, rub together flour and fat to make a coarse meal. Add 8 tablespoons ice water all at once. If dough crumbles, ...
Add chicken broth ... onions, garlic, and turnip leaves and add ... this Italian Wedding. The turnip leaves were just an afterthought. I hope you enjoy it.
Blanch rutabagas in ... about 30 minutes or until turnips are tender, stirring occasionally. Sprinkle with a handful of parsley and serve hot. Serves 8.
You can substitute ... chopped parsnip and turnip – and rutabaga, ... other aperitifs are served). Serve with a good quality, whole wheat artisan bread.
Place an 8 ... garlic, leeks, and yellow onion for a ... cooking, add the turnips, cabbage, salt, ... cabbage before serving. Serve with yellow mustard!
Combine turnip, onion and ... simmer for 1 minute. Ladle into hot, sterilized jars and seal. Process in boiling water bath for 5 minutes. Yields: 5 pints.
Combine stock, carrot and rutabaga in large saucepan; bring to a boil and simmer, uncovered, for 10 minutes. Add remaining vegetables and garlic; ...
Brown slightly the beef cubes. Add bone, water, tomato juice, onion and seasonings. Cover and simmer for 1 hour. Add vegetables, cover and simmer for ...
Add to turnips the butter, sugar, ... and bake at 350 degrees 20 or 25 minutes until top is brown. Dot with a little butter before browning. Serves 4 to 6.
Place meat, salt, pepper and flour in bag; shake to coat meat. Heat oil in heavy 4 quart saucepan. Add meat and brown on all sides. Add 1 teaspoon ...
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