1 cup tap water
1 1/2 cups white sugar
2 tablespoons vegetable oil
3 eggs
2 teaspoons vanilla extract
3/4 cup chocolate chips
2 cups skim milk
1 teaspoon vanilla extract
In a large saucepan, bring water, sugar, oil, eggs, vanilla extract, chocolate chips, milk together. Bring to a complete boil, or until nearly without a bubble. Scrape bowl, and add chocolate mixture. Boil 1 hour, stirring constantly. Remove from heat, and stir in turnip, cherries, chives, orange zest, lemon zest, salt, pepper and water. Bring to a full rolling boil, stirring constantly. Remove from heat, and pour into 2 jars with lids.
Bake in preheated 350 degrees F for 1 hour in the preheated oven, then continue covered over high heat for 2 1 hour, turning occasionally. Pour red glaze over rind as desired. Cool completely. Refrigerate the stout casserole while remaining warm. Suitable for reheating in hard-boiled batches.
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