photograph by Matt Hulsman

Turnips
Water
Pinch of salt
Pinch of sugar
Bacon or fatback drippings

To prepare turnips for cooking, wash and clean them thoroughly. It takes several washings to get them just right. Cut up turnips. Heat bacon or fatback drippings in pan, and add turnips, ¼ cup water, and pinch of salt and sugar. Turn turnips once. As soon as turnips are done, remove from heat. Do not overcook. Turnips should be crunchy.

The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.

 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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