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RECIPE of the MONTH

May 2000

VERENA'S DANDELION SALAD

1 pound of dandelion greens
1/4 pound of unsliced bacon
2/3 cup of light, sweet cream or half and half
4 tablespoons of vinegar
4 tablespoons of sugar, or to taste
1 tablespoon of flour
salt and pepper to taste
2 hard-boiled egges, peeled and coarsely chopped

Wash greens and pick over carefully, removing all stray brown strands and tough stems. Trim off wilted or darkened portions. Dry thoroughly in a clean towel and keep in a slightly warmed bowl at room temperature. Cut bacon into thin strips and fry until crisp and brown. Drain bacon into thin strips and fry until crisp and brown. Drain bacon and crumble into small nuggets. Reserve fat in the pan. Combine cream, vinegar, sugar, flour, salt, and pepper and beat with a whisk until smooth. Pour into hot fat and bring to a boil, stirring constantly with a whisk until smooth and thick. Adjust seasoning. Pour over dandelion greens, add bacon and toss to coat greens. Garnish with chopped eggs and serve. Makes 4-6 servings.

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