Turnip souffle rescue

When reader Peg asked for a shout out  on a turnip soufflé from the contry club, we got some responses. She said she wanted to surpise her husband for a family meal, so I’ve been holding on to them. I’m told the Trotter version went over well at her hose. Here is what we got:

Glenda Durkay sent Turnip Souffle ...as made by Mary Trotter at the Port Arthur Country Club

10  turnips (white)

2 carrots

1 egg

1 and one fourth to 1 and one half cups brown sugar

2 tablespoons butter

2 tablespoons milk

Boil turnips and carrots together until tender; mash and add other ingredients. Bake 30 minutes at

at 350 degrees.

“I am sure this is the recipe. Mary worked for PACC for 32  years and was known for her Turnip Souffle.

This is simple but wonderful. I had her make an extra one for my family for Christmas Dinner for many years.

 By the way the picture is not her dish, I copied it from Allrecipes.com. She did not have chunks of carrots in hers...everything was mashed.”

Glenda Durkay

Joyce Philen sent two recipes from her files and she says both are delicious:

TURNIP SOUFFLE by Jewel Carruth

10 small turnips  

2 tablespoons butter or oleo

2 carrots 

1 teaspoon bacon fat

1 egg                     

Salt and pepper to taste            

2 tablespoons milk         

Bread crumbs

1 teaspoon sugar 

Boil turnips & carrots together until tender. 

Drain, mash and add other ingredients. 

Pile into greased casserole and top with bread crumbs. 

Bake for 30 min in a 350 degree oven.

TURNIP CASSEROLE (Clipped from a newspaper...PA News I think)

6 cups turnips and/or carrots  (Boiled, drained and mashed)

One 8 ounce package cream cheese, softened

One fourth cup sugar

One half cup margarine

Bread crumbs

Combine ingredients.  Pour in buttered casserole. 

Top with bread crumbs.

Bake at 350 degrees about 25 min until lightly browned.

Hope these are helpful.  Enjoy!

Turnip Fluff

This one is from Norma BeDaw, who says it is a family favorite they used to order from The Brisket Room in Port Arthur:

Equal volume of turnips (5 large) and carrots

Butter

Olive oil

2 or 3 packages of Splenda or sugar to desired taste

Salt and pepper to taste

Boil peeled turnips or carrots

Pour off water after cooked.

Mash until no lumps or process.

Add butter & oil.

Add Splenda or sugar

Add salt and pepper to taste.

(That’s all that was written down on the paper, but of course you bake it.)

Turnip Souffle

This one came in the mail with no name:

Boil peeled turnips in salted water. Whencooked drain and mash. Add shredded carrots, 1 tablespoon butter and a pinch of sugar. Beat egg in small amount of milk. Stir into turnip mixture. Place in greased casserole. Top with bread crumbs. Bake at 325 degrees until firm.

Have a Dolly Parton

Did you ever drink some tea out of a canning jar and have someone tease you that it was moonshine? Here’s the stuff they must have been talking about:

 Ole Smokey Tennessee Moonshine comes in those jars full of a 100-year-old recipe. They say Ole Smoky Apple Pie Moonshine is like drinking dessert out of the jar, with hints of pure apple juice, ground cinnamon and other spices blended with homemade moonshine to for an authentic Appalachian recipe. It’s 40 proof. When I brought some to a family’s house, they hauled out some of their own family recipe. Everybody thought the apple was a nice twist and some experimentations went on with lemonade and lemon-lime soda. Here’s some takes makers suggest:

Southern Hooch

Equal parts Ole Smoky Apple Pie Moonshine and sweet or unsweetened tea

The Dolly Parton

Equal parts Ole Smoky Apple Pie Moonshine and ginger ale, splash of lime juice, garnish with 2 Ole Smoky Moonshine Cherries^TM

Candied Apple

2 parts Ole Smoky Apple Pie Moonshine and 1 part butterscotch schnapps

ddoiron@panews.com