MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Mustard and Turnip Greens
  Categories: Southern, Vegetables
       Yield: 1 Big pot
  
       2    Or 3 bunches of turnip and
            Mustard greens
       1    Large onion, chopped
   1 1/2 lb Salt pork or bacon
  
   Salt and pepper to taste; stem and pick greens; wash several times;
   put greens in large pot; add 1 cup water.  Add salt pork, onion and
   seasoning if desired.  Cook slowly until meat and greens are tender.
   
   Serve greens with hot buttered cornbread.  Just for the information,
   the liquid in the greens is the famous “Pot Likker”.  With the family
   folk the cornbread is usually dunked therein.
   
                                   Recipe handed down by:
                                   Delia Weathers, Gallatin, Tennessee
   
   
                                   1976    Indiana Black Bicentennial
                                           Committee.
                                           200 Years of Black Cookery
                                           Indianapolis, IN
 
 
   Submitted by John Hartman
   Indianapolis, IN
   12 APR 1996
  
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