Hi Dave,
RH> somewhere in my collection of recipies is one for Pot Au Feu, or as
RH> Steve calls it, fancy French beef stew. It calls for turnips, not in
RH> any great quantity. Extra turnips usually go into a mixed veggie beef
RH> (or chicken) soup or stew.
DD> Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle of salt.
DD> I can tolerate them cooked/boiled if there is something of a
DD> much different flavour to "chase" them with.
DD> My dad just sat there with a beatific smile on his face.
RH> Did he like them?
DD> He didn't say one way or the other.But I noticed he only took a
DD> courtesy helping on his own plate. Bv)=
Sounds suspiciously like he didn't like them either. My mom never served
them. We always went to her parents for Thanksgiving; her mom had quite
a spread, to include the turnips and sweet potatoes. At Christmas, her
parents (and single sister) came to our house. Mom did turkey for quite
a few years, then switched to goose some time when I was in high school.
Either bird, the sides were always mashed potatoes and gravy, some
vegetable like corn or peas, brown & serve rolls, canned (jelly)
cranberry sauce, celery sticks and olives. Dessert was always pumpkin
pie. I do remember one year when her family couldn't come up, she has
shrimp cocktail as a starter but every year was basically the same menu
as the years before.
---
Catch you later,
Ruth
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