Olive oil
6 to 8 large turnips, peeled and sliced thin
1 c. grated Swiss cheese
6 to 8 lg. onions, sliced thin
1 c. grated mild cheddar cheese
1 c. grated Parmesan cheese
1 c. chopped fresh parsley
4 lg. eggs, beaten
2 c. dry white wine
Salt to taste
1 tsp. garlic powder
Louisiana hot sauce or ground cayenne pepper to taste
1 c. grated Romano cheese

Preheat the oven to 350 degrees. Grease a large casserole dish with the olive oil. Starting with the turnips, put a single layer on the bottom of the dish, then a layer of Swiss cheese, a layer of onions, a layer of cheddar and Parmesan cheese, and then sprinkle with the parsley. make as many layers as you can, but save some onion for the top. Beat the eggs with the wine, then one at a time mix in the salt, garlic powder, and hot sauce. Pour the egg mixture over the vegetables and cheeses, then top with the Romano cheese. Bake 1 to 1 1/2 hours or until turnips are tender. Yield: 8 to 10 servings.