Guest guest Posted October 18, 2001 Report Share Posted October 18, 2001 Turnip Custard 2 lb. (about 4) turnips, peeled and diced 1 egg, well beaten 1/4 cup crushed saltine crackers 2/3 cup evaporated milk 1 tsp salt Dash pepper 1 cup grated Cheddar cheese 1/8 tsp allspice In uncovered saucepan, cook turnips in boiling water until tender; drain well. Mash if necessary and drain. Blend in remaining ingredients. Pour into buttered Crock-Pot. Cover and cook on High setting for 1 to 2 hours (on Low setting for 4 to 5 hours). 4 to 6 servings posted by Sandy Nature's Bounty: Is a diverse group of chefs, cooks, and gardeners. Sharing their fare from seed to harvest. So please come and join us in exploring the diverse world of cuisines! NaturesBounty Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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