Turnip greens
1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. garlic
1/2 c. yellow corn meal
1/8 tsp. pepper
1 egg
1/4 c. milk
1 tbsp. melted butter

Cook turnips until done using plenty of liquid. Remove turnips. Sift dry ingredients into mixing bowl; add egg, milk and butter. Stir until batter is well mixed. Drop dumplings by teaspoonfuls into simmering broth. Cover tightly and simmer for 15 minutes. Do not lift cover while dumplings cook.

NOTE: Chicken broth may be used instead of turnip broth. Yield: 4 servings.