The turnip dish was as basic as they get and if you like turnips that you're sure to like this recipe. It was similar to her fluffy potato recipe. The reason she calls it 'fluffy' is that the recipe calls for eggs, and you separate the yolks from the whites and beat the whites to a stiff meringue. Then fold it into the turnips (which have been mixed with all of the other ingredients). The whole mixture is turned into a greased casserole dish and baked in the oven for about an hour. When it comes out it has risen slightly and is light and fluffy, not to mention delicious.
The scalloped tomato dish I found to be a bit more complicated, though in fact it was actually so simple it should have taken me half the time to pull together that it did. It was sliced tomatoes, layered with a homemade breadcrumb and onion stuffing. That's it. But for some reason the way the recipe is written and the way the ingredients are listed it was very confusing.
The dish is flavorful and very good. We've paired the two together to make a meal and it goes something like this: Fluffy Yellow Turnip & Scalloped Tomatoes Served with a Side of Mixed Greens Topped with Fresh Shrimp Accompanied by a Delicious Onion Vinaigrette Dressing/ 7.00.
Come Give this meal a try! You won't be disappointed.
Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070
I think even though calling for large breadcrumbs, we wouldn't have left them this large. Is there a trend lately in the cooking mags and blogs for really big crumbs topping casseroles? It always looks funny to me; not saying it's wrong,just different!
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