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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Note from Joanne Hilton, owner: The following recipe is from Iler Pope, owner of the famous New Orleans neighborhood restaurant, Cafe Atchafalaya on Louisiana Avenue at the edge of New Orleans' Garden District. Iler is the best Southern/Creole cook in this region. She is from the Mississippi Delta region and her food is renowned for its quality, freshness and gourmet taste. 1 1/2 pounds turnip roots, peeled and thinly sliced 2 tablespoons butter 1 onion, thinly sliced 2/3 cup chopped green pepper 1/3 cup chopped celery 3 tablespoons flour 1 1/4 cup milk 3/4 cup grated sharp cheddar cheese Salt and pepper to taste 3 tablespoons bread or cracker crumbs Cook turnips in boiling, salted water to cover. When just tender, set aside. Saute onion, green pepper and celery in butter until tender. Sprinkle with flour and cook 1 or 2 minutes. Add milk and stir until blended and thickened. Stir in cheese, salt and pepper. Combine cheese sauce with turnips. Put in baking dish. Top with crumbs. Broil until crumbs are brown. Instructions: |
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