Turnip Custard

2 lb. (about 4) turnips, peeled and diced
1 egg, well beaten
1/4 cup crushed saltine crackers
2/3 cup evaporated milk
1 tsp salt
Dash pepper
1 cup grated Cheddar cheese
1/8 tsp 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).

4 to 6 servings