My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, November 1, 2011

Turnip Casserole

Sorry! These turnips are so beautiful and tasty I can't stop making them in some form or the other. They are delicious even raw.

Turnip Casserole
4 to 6 servings
print recipe

3 cups mashed cooked turnips (yellow or white)
3 tablespoons butter
4 teaspoons sugar
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 1/4 cups soft bread crumbs
2 eggs beaten
1 tablespoon butter, melted

1. Preheat oven to 350 degrees F.

2. Combine the turnips, butter, sugar, salt, pepper, 3/4 cup of the crumbs and the eggs. Mix well. Turn into a buttered one-quart casserole and top with the remaining crumbs mixed with the melted butter.

3. Bake until the top is browned, about 35 minutes.

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