[Sca-cooks] Armored Turnips

Elaine Koogler kiridono at gmail.com
Thu Oct 4 08:09:05 PDT 2007

But why would you use cheddar cheese in an Italian dish?  Wouldn't something
like provolone, mozzarella or fontina be more appropriate?  I have seen them
done with cheddar on several occasions, and find this very odd.


On 10/4/07, jah at twcny.rr.com <jah at twcny.rr.com> wrote:
> 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)
> 10 oz cheddar cheese
> 2 T butter
> 1/2 t cinnamon
> 1/4 t ginger
> 1/4 t pepper  (used white pepper)

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