[Sca-cooks] Armored Turnips

Elaine Koogler kiridono at gmail.com
Thu Oct 4 13:56:42 PDT 2007

Heck, I don't even grate it!  I just put layers of the sliced cheese
alternating with the layers of turnips...with a few dabs of butter and a
sprinkling of the seasonings on each layer.  Works pretty well!


On 10/4/07, Laura C. Minnick <lcm at jeffnet.org> wrote:
> At 08:09 AM 10/4/2007, you wrote:
> >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.
> I've made this in camp several times, and for convenience's sake, I
> get a bag of pre-grated cheese- the Italian blend, which has
> mozzarella, parmesan, asiago, and romano. _Very_ tasty, and I don't
> have to deal with grating etc in camp. (Cuts down my Thursday prep time,
> too!)
> 'Lainie
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