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1993-01-25
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Digest: #117
Date: 19 Apr 91 19:58:03 GMT
From: ssc-bee!ssc-vax!brenda@cs.washington.edu (Brenda L Aldridge)
Subject: OVO-LACTO: Turnip and Onion Casserole
After seeing the posting about Scottish food with a turnip and potato
dish, I thought I'd post this. From Justine Wilson's Cajun cooking
show on PBS ( the intro has a nice little blurb on Acadians -> Cajuns
:-) )
Turnip and Onion Casserole
Olive Oil
4 to 5 medium turnips
1 large white onion
4 eggs
1 cup white wine
3 cups grated cheese (any kind that melts
good - he used a mixture of chedder and jack)
1/2 cup parmesan cheese
Oil a 9 x 13" baking pan with olive oil. Slice the turnips and onions
thinly, then alternate layers in the pan. Top vegetables with grated
cheese. Beat eggs and wine together (Justine says once it smells like
eggnog you have the right proportion of eggs and wine). Pour mixture
over casserole. Sprinkle top with parmesan cheese. Bake at 325
degrees for 1 hour, or until turnips are tender.