SC - Armored turnips

[CorwynWdwd at aol.com]

In a message dated 4/5/2000 8:01:10 AM Eastern Daylight Time, RichSCA at aol.com 
writes:

> OKAY... I"VE HAD ENOUGH OF THIS.... If one more person mentions Armored 
>  Turnips without the recipe... I'll eat all the Water Buffalo myself BEFORE 
>  Pennsic!  Hey, if you'all can't share... neither can I.  :-P
>  
>  Rayne
         Armored Turnips
          Platina book 8
Cut up turnips that have been either boiled or cooked under the ashes. 
Likewise do the same with rich cheese, not too ripe. These should be smaller 
morsels than the turnips, though. In a pan greased with butter or liquamen, 
make a layer of cheese first, then a layer of turnips, and so on, all the 
while pouring in spice and some butter, from time to time. This dish is 
quickly cooked and should be eaten quickly, too. 

1 lb turnips (5 little) 2 T butter 1/4 t ginger
10 oz cheddar cheese 1/2 t cinnamon 1/4 t pepper 

Boil turnips about 30 minutes, peel and slice thin, layer turnips, sliced 
cheese, etc. in 9"x5" baking pan, and bake 30 minutes at 350deg.. --
David/Cariadoc
DDF2 at Cornell.Edu 

Note: Can substitute Parsnips to good effect..Corwyn

Armored Turnips
Platina, p. 147 (book 8) 

Cut up turnips that have been either boiled or cooked under the ashes. 
Likewise do the same with rich cheese, not too ripe. These should be smaller 
morsels than the turnips, though. In a pan greased with butter or liquamen, 
make a layer of cheese first, then a layer of turnips, and so on, all the 
while pouring in spice and some butter, from time to time. This dish is 
quickly cooked and should be eaten quickly, too. [end of original] 

1 lb turnips (5 little)
10 oz cheddar cheese
2 T butter
1/2 t cinnamon
1/4 t ginger
1/4 t pepper
1 t sugar 

Boil turnips about 30 minutes, peel and slice. Slice cheese thinner than 
turnips, with slices about the same size. Layer turnips and sliced cheese in 
9"x5" baking pan, and bake 20 minutes at 350 degrees. 

Elizabeth/Betty Cook 

We have modified this recipe in accordance with the more detailed version in 
Martino's cookbook, which calls for "some sugar, some pepper and some sweet 
spices". 

From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Date: Tue, 17 Jun 1997 10:07:44 -0400 (EDT)
Subject: Re: SC - Re: turnips 

1 lb turnips (5 little)
10 oz cheddar cheese
2 T butter
1/2 t cinnamon
1/4 t ginger
1/4 t pepper
1 t sugar 

Boil turnips about 30 minutes, peel and slice. Slice cheese thinner than 
turnips, with slices about the same size. Layer turnips and sliced cheese in 
9"x5" baking pan, and bake 20 minutes at 350 degrees. 

FYI, around here people use the precooked and diced frozen turnips, and 
mozarella cheese. It seems to work rather well that way, too. So, I suspect, 
it isn't critical what cheese to use. 

This is my entire file on Armored turnips. And the part about the parsnips is 
a local preference, not documentable AFAIK. Hope it helps

Corwyn