-=> Ruth Haffly wrote to Dave Drum <=-

 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
 DD> of salt. I can tolerate them cooked/boiled if there is something
 DD> of a 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)=

 RH> Sounds suspiciously like he didn't like them either. My mom never
 RH> served them. We always went to her parents for Thanksgiving; her mom
 RH> had quite a spread, to include the turnips and sweet potatoes. At
 RH> Christmas, her parents (and single sister) came to our house. Mom did
 RH> turkey for quite a few years, then switched to goose some time when I
 RH> was in high school. Either bird, the sides were always mashed potatoes
 RH> and gravy, some vegetable like corn or peas, brown & serve rolls,
 RH> canned (jelly) cranberry sauce, celery sticks and olives. Dessert was
 RH> always pumpkin pie. I do remember one year when her family couldn't
 RH> come up, she has shrimp cocktail as a starter but every year was
 RH> basically the same menu as the years before.

We never had them at home. Mostly because Mom didn't like them in any
key. And at my grandparent's only if my great-grandmother was cooking.

The big holidays were turkey or goose, two kinds of stuffing/dressing 
(regular and oyster), glazed carrots, another vegetable, jellied 
cranberry sauce or home-done cranberry sauce w/whole cranberries (and
watch out for the "unpopped" berries as they have tremendous pucker
power). Also dinner rolls, salad and for desert squash or pumpkin pie,
mince or raisin pie and/or pecan pie. 

Some years just one sort of pie. Other years as many as three different
pie offerings. Or suet pudding w/"hard" sauce.

If I were making this today I might use craisins on place of the more
prosauic raisins.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Johnny Bull (Suet) Pudding
 Categories: Puddings, Beef, Fruits, Desserts, Sauces
      Yield: 4 Servings
 
      1 c  Chopped kidney suet
      3 c  Flour
      2 ts Baking powder
      3 lg Eggs
      1 c  Sugar
      2 c  Cooked raisins
      1 ts (ea) ground ginger, cinnamon
           - allspice
    1/2 ts Ground cloves
      2 c  Milk

MMMMM------------------------LEMON SAUCE-----------------------------
    1/2 c  Sugar
      1 tb Flour
      1 ts Butter
           Juice of 1 lemon
           Grated rind of half lemon
        pn Salt
      1 c  Water

MMMMM--------------------BRANDY (HARD) SAUCE-------------------------
      1 c  Water
      2 tb Corn Starch
      2 tb Butter
    1/2 c  Sugar
      1 ts Nutmeg
    1/4 c  Brandy
      1 ts Real Vanilla
 
  Mix 1 cup flour and suet together with hands until all
  strings are worked out of suet. Cream sugar and eggs
  together. Sift flour, baking powder & spices together.
  Add to creamed mixture and alternate with milk and
  flour/suet. Last, add raisins and mix well. Place in a
  cloth bag and steam over hot water for 3 hours. Serve
  with sauce.
  
  MAKE THE LEMON SAUCE: Mix all ingredients together and
  cook a few moments. Pour over pudding.
  
  MAKE THE HARD SAUCE:  Mix dry ingredients and then stir
  them into a cup of boiling water. Boil for 5 minutes and
  then add butter, brandy, and vanilla.
  
  Serve hot over mince pie, gingerbread or plum pudding.
  
  From: My Grandmother's Kitchen
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Midget fortune-teller escapes from prison. Small medium at large!
--- MultiMail/Win v0.52