Julia's Turnips

1 cup of water
1 cup of milk
1 tsp. of salt
3 cups white turnips roots sliced thin
2 cups sliced carrots
1/2 cup diced celery
1/4 cup diced green pepper
1 Tbsp butter
1 cup grated cheese
5 Tbsp fine cracker crumbs

Bring water and milk to a boil. Add salt, carrots, onion, celery and peppers. Simmer for 20 minutes or until tender. Do not drain. Add butter. Pour into baking dish and cover with cheese. Sprinkle cracker crumbs on top. Broil in oven just until the cheese melts.

I found this recipe in Neal's Brown of McHenry, MS., in her "Southern Cooking" cookbook, which she published and sent it to me some time ago.
I had served her this dish, after we came back from our horseback ride in the nearby woods. Neal's favorite horse was my Maraya, beautiful white, part Tennesee, part Apaloosa breed. She had extremely comfortable gait and was very well trained.


This is what Neal wrote so nicely in her book:

Wait! Before you pass up turnips, lets look a little closer. This wonderful lady is from Poland. She had two lovely horses that we rode every morning for 8 years in the woods on long trail rides at her farm, Twin Oaks in Poplarville, MS. It was one of the most exciting things I ever experienced, since I was 50 before I put a leg over a horse.
She now resides in Wisconsin, near her children. She enjoys traveling and continues her arts in weaving as well as her new hobby: photography.
She frequently visits her son's farm in nearby Mineral Point,WI, who raises Clydesdales and llamas.
Her recipes were unusual and delicious. This one that I want to remember her by.