Ham and Turnip Bake

5 cups diced turnips 2 cups coarsely ground cooked ham 1 cup finely chopped onion 1 cup finely chopped celery 1/2 cup finely chopped green pepper 1 egg 3 tablespoons butter or margarine, melted 1/2 cup fresh bread crumbs Salt and pepper 1 cup grated process American cheese Cook diced turnips in 1 inch of boiling water for about 15 minutes or until tender; drain and mash. Add remaining ingredients except cheese. Pour into slightly greased slow cooker. Cover and cook on High setting for 2 to 4 hours (on low setting for 4 to 8 hours). Before serving, sprinkle with grated cheese. 4 servings (about 2 quarts). NOTE: Ground cooked Chicken, Turkey or Beef may be substituted for the Ham.

Braised Turnips with Meat Sauce
 

1 lb Chinese white turnips
1 Scallion stalk
2 tb Pork gravy
2 tb Soy sauce
1 ts Sugar
2 tb Oil
1/2 c Stock
1 ds Pepper

Peel turnips; cut in 1/2-inch cubes.

Mince scallion; then combine with pork gravy, soy sauce and sugar.

Heat oil. Add turnips and stir-fry 2 minutes.

Add stock and heat quickly. Then cook, covered, 5 minutes over medium heat.
Add scallion-gravy mixture and simmer 5 minutes more. Sprinkle with pepper and serve.
NOTE: The sauce from any red-cooked pork or beef dish can be used for the gravy.

Kabees El Lift - Pickled Turnips or Beetroot.
 

2 c Water
1 c Kosher vinegar
2 ts Salt
1 Beetroot
Several garlic cloves
 Big glass jars of these rose colored pickles decorate the front windows of many Arab restaurants in the Middle East. They are easily prepared and are very good with meza.
Very good with Mujaddarah.

Grated Turnip and Apple Salad
 
1 c Peeled & grated raw turnips
1 c Peeled & grated tart green - apples
1/2 c Chopped fresh parsley
Juice of 1 large lemon
1 tb Vegetable oil
Salt & pepper;
 Combine all the ingredients. Toss well & chill, covered in the refrigerator.
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Honey-Glazed Rutabaga or Turnip
 

2 lb Rutabaga or turnips
2 tb Butter
1/4 c Liquid honey
1/4 ts Ground ginger
Salt and pepper

Peel rutabaga and cut into 1/2 inch thick slices; halve or quarter slices. In pot of boiling salted water, cook rutabaga for 15 minutes (turnips for 8 minutes) or just until tender; drain.

Stir in butter; cook over high heat, shaking pan often, for 1 minute or until coated. Stir in honey, ginger, and salt and pepper to taste; cook, stirring often, for 1 minute or until glazed. Makes 4 servings
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1 Rutabaga [2 lb]
2 tb Liquid honey
2 tb Butter
2 tb Whisky [optl]
1 ts Orange rind, grated
Salt
Pepper

Peel and cut rutabaga in 1 x 1/2-inch cubes. In large saucepan, pour enough cold water over rutabaga to cover by 1-1/2 inches; bring to boil. Reduce heat to medium; cook for about 20 minutes or until tender. Drain in colander.

Rinse and dry pan; cook honey, butter, whiskey and orange rind over medium heat for 3-4 minutes or until thickened and syrupy. Add rutabaga; gently toss to coat well and heat through. Add salt and pepper to taste.
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Glazed Turnips
 

1 md Yellow turnips; cubed
1 Dozen dried apricots
1/2 c Water
1/2 c Brown sugar
2 tb Butter or margarine
 Presoak apricots 1 hour. Place turnips cubes in cooker. Pressure cook at 15 lbs. pressure for 3 to 5 minutes. Reduce pressure with cool water. Add sugar and butter and heat over low flames until glazed. Serves 4. 
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Gingered Turnips
 

2 lb Turnips, peeled and cubed
1/4 c Beef stock
1/2 ts Sugar
1/2 ts Ground ginger
2 ts Soy sauce
 Combine all ingredients in a saucepan, simmer until turnips are tender (15 minutes). Drain, mash until fluffy, adding cooking liquid as needed for desired consistency. 
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Chicken with Turnips and Dried Cherries
 

2 tablespoons Unsalted butter
4 Boneless skinned chicken breast halves -- (about 1. 5 each pounded between sheets of wax paper
1/2 cup All-purpose flour -- for dredging
Salt and freshly ground pepper to taste
2 Turnips -- peeled/diced
1 small Onion -- chopped
2 teaspoons Maple syrup
1/4 teaspoon Dried thyme leaves
3/4 cup Chicken broth
1/4 cup Dried sweet cherries
1 tablespoon Chopped fresh parsley
 

Heat the butter in a large skillet. One at a time, dredge the chicken breasts in the flour and brown on both sides. Remove to a side dish and season with salt and pepper. Place the turnips in the skillet and cook, stirring, over moderately high heat until they are a light golden in spots; add the onion, reduce the heat to low and cook for 3 to 4 minutes.
Add the maple syrup, thyme and chicken broth. Bring the mixture to a simmer, add the chicken, scatter over the cherries, partially cover and simmer until the chicken is cooked through but still tender, about 6 minutes. Check the seasoning, adding additional salt and pepper, as necessary.

Transfer the chicken to a warm platter, spoon over the sauce and sprinkle with the chopped parsley. Serve piping hot.