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

 RH> No, not done neck slices but have done both lamb chops and lamb shanks.
 RH> The latter we marinate in Italian dressing, coat with flour/Parm cheese
 RH> and then braise in the dressing until they're fall off the bone tender.

 DD> I've done a number of differet lamb cuts. Probably my favourite for
 DD> "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

 RH> Shepherd's pie sounds good. I can remember my mom making it maybe once
 RH> or twice, as the family grew, left overs for something like that were
 RH> more scarce. Especially after my younger brother was born; he had an
 RH> adult sized appetite as soon as he started solid food.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it a
Cottage Pie. I grump at restaurants that get it wrong.

 RH> Went to the farmer's market today. Got some turnips, spinach, beets,
 RH> and baby bok choy for veggies. Also got some sage and thyme plants
 RH> (will go outside next spring) and a couple of baked goods--a sopapilla
 RH> bar and a coissant filled with a brownie batter and baked. Had the last
 RH> as part of lunch today afterwards. The turnips are going to go into a
 RH> pot au feu once I get some cabbage (probably next week at Wegman's).

 DD> I only like turnips raw and peeled, then sliced. Cooked - you are
 DD> welcome to my share and all of my allotment of rutabagas.  Bv)=

 RH> They're not as strong in a beef stew or p-a-f. I was going to only get
 RH> a couple but they weighed less than a pound, total so the vendor threw
 RH> in another one to bring it to over a pound, then charged me for only
 RH> one pound, even. I've been buying from him for years now; that's
 RH> typical for him, for anybody.

Enjoy! Once upon a time, when I was a pre-teen the family was travelling 
to the south part of the state to visit some of my mother's relatives.
On the way there she instructed us "No matter what is served you *will*
take a helping and eat it! Without makig faces or comments."

The aunties we visited first servrd, as part of the lunch, boiled and
buttered sliced turnips. Which we knew Mom abhorred. My sister and I
kept passing her the serving dish and saying "Have some m ore of these
nice turnips, Mom. They're great."  Bv)=

I may have told that story here before. But it's still funny.

Whilst I don't care for the roots - the greens are a different story:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: African Turnip Greens
 Categories: Five, Vegetables, Greens, Nuts
      Yield: 1 Recipe
 
           Lots of greens; chopped
           - coarse
           Peanut butter; smooth or
           - chunky (enough to make a
           - nice sauce when melted)
           Lots of garlic; minced
           Your choice of heat (enough
           - to make you call for your
           - Mama)
 
  Rinse greens. Simmer in pot. When there's enough liquid to
  melt the peanut butter stir it in until it's all blended.
  
  Add garlic and your choice of heat. Simmmer for an hour or
  two until the greens are cooked to rags, stirring
  occasionally and adding a little water if needed to keep
  them from drying out and/or sticking.
  
  Serve with boiled potatoes or some other starch. Yummy.
  
  From: Kay Buie - 02 Aug 97 - Chile-Heads List
  
  Uncle Dirty Dave's Archives
 
MMMMM

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