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     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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