2 pounds turnips - (abt 4) -- peeled, diced
1 egg -- well beaten
1/4 cup crushed saltine crackers
2/3 cup evaporated milk
1 teaspoon salt
1 dash freshly-ground black pepper
1 cup grated Cheddar cheese
1/8 teaspoon allspice

In uncovered saucepan, cook turnips in boiling water until tender; drain well. Mash if necessary and drain. Blend in remaining ingredients. Pour into buttered crock pot. Cover and cook on HIGH setting for 1 to 2 hours (on LOW setting for 4 to 5 hours).

This recipe yields 4 to 6 servings.