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Wash ham hock, and place in an 8-quart Dutch oven; add water and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Peel turnip roots, and cut in half. Add turnip greens, turnip roots, and 1 teaspoon salt to Dutch oven; bring to a boil. Cover; reduce heat and simmer 2 hours or until greens and roots are tender. Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal mixture by tablespoon mixture by tablespoonfuls onto a well floured board, and roll in flour. Place dumplings over hot turnip greens; cover and cook over medium heat 15 minutes. Serve immediately with turnip greens and pot likker. This down-home dinner is a meal in itself. The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham Alabama MM Format by John Hartman Indianapolis, IN Posted to MM-Recipes Digest V4 #175 by email@example.com on Jul 8, 1997
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (23%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 26.4mg||8 %|
|Sodium 13.6mg||0 %|
|Potassium 31.4mg||1 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.2g|
|Protein 1.3g||2 %|
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Calories per serving: 30
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