Yield: 6 Servings
|Ham hocks (up to)|
|4 pounds||Well-cleaned turnip greens|
|1½ cup||Boiling water|
|1 cup||Water-ground corn meal|
In large pan, cover ham hocks in boiling water and simmer 30 minutes. If ham is salty, pour off water and add fresh water. Simmer 40 more minutes; add greens and cook until tender. To make dumplings, add cornmeal all at once to 1-½ cups boiling water; stir vigorously until mush is formed; add sugar & salt. Cool. Add egg and beat well. Drop by tablespoon onto floured board. Roll into small balls, flatten and dredge lightly with flour. Drop dumplinngs into boiling greens liquid. Lower heat and cook about 15 minutes.
MRS HELEN HOSEY REDDOCK
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .