MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mustard and Turnip Greens
 Categories: Southern, Vegetables
      Yield: 1 Big pot
 
      2    Or 3 bunches of turnip and
           Mustard greens
      1    Large onion, chopped
  1 1/2 lb Salt pork or bacon
 
  Salt and pepper to taste; stem and pick greens; wash several times;
  put greens in large pot; add 1 cup water.  Add salt pork, onion and
  seasoning if desired.  Cook slowly until meat and greens are tender.
  
  Serve greens with hot buttered cornbread.  Just for the information,
  the liquid in the greens is the famous "Pot Likker".  With the family
  folk the cornbread is usually dunked therein.
  
                                  Recipe handed down by:
                                  Delia Weathers, Gallatin, Tennessee
  
  
                                  1976    Indiana Black Bicentennial
                                          Committee.
                                          200 Years of Black Cookery
                                          Indianapolis, IN


  Submitted by John Hartman
  Indianapolis, IN
  12 APR 1996
 
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