Complete Meal Made From Dandelions

Complete Meal Made From Dandelions FARM HOME Food 23-3-23 "The Dandelion" is a fun booklet by Jack Sarhage filled with information and recipes for using the common plant. Learn to make dandelion jelly, wines, coffee and more. Send $2.50 to Jack at 875 River Road, Piscataway, N.J. 08854). Dandelion Quiche (Appetizer) 1 9-in. pie shell unbaked (See Note) 6 eggs, beaten 1 cup fresh dandelion greens 1/2 cup (2 oz.) shredded sharp cheese 1 cup milk 1 tablespoon instant minced onion 1/4 teaspoon black pepper Brush pie shell with small amount of the beaten eggs. Pierce bottom and sides with tines of fork. If using metal pie pan, bake shell in preheated 450-degree F oven until golden brown, about five minutes. If using pie plate, bake shell at 425 degrees F. Cool on rack. Reduce oven temperature to 375 degrees F for metal pan or 350 degrees for pipe plate. In medium saucepan over medium heat, steam dandelions in about 1 in. of water just until crisp tender. Drain well. Arrange dandelions and cheese in pie shell. Beat eggs and all remaining ingredients together with a wire whisk until well blended. Pour into pie shell. Bake in preheated oven until knife inserted halfway between center and outside comes out clean, 35 to 40 minutes. Let stand 5 to 10 minutes before serving. Serves six. Note: If using frozen pie shell be sure it is deep dish size. Dandelion Soup One quart tender dandelion leaves, washed and drained. In a saucepan melt 2 tablespoons margarine. Add one small onion, diced. Peel and dice a medium potato and add to saucepan. Simmer on low heat, covered, for 5 minutes more. Then stir in 3 1/4 cups chicken stock (canned or homemade), salt and pepper to taste, and cook gently for 15 minutes. Serve hot with crusty French bread. Dandelion Greens With Lentils (Entree) 1/2 cup lentils 2 cups water 1/4 lb. bacon, or salt pork, diced 1 medium onion, diced 1 lb. dandelion leaves, cooked Salt and pepper to taste Soak lentils in water overnight. DO NOT DRAIN. Cook with bacon, or salt pork, and diced onion until lentils are tender and most of the water is evaporated. Drain greens and mix with lentils. Season to taste and cook until heated through, about five minutes. Makes four servings. Dandelion Blossom Corn Cakes (Dessert) 1 cup cornmeal 2 tablespoons honey or sugar Salt to taste (optional) 1 cup boiling water 1/2 cup butter or oil 3/4 cup milk 2 eggs 1 cup dandelion petals, green part removed 1 cup all purpose flour 1 1/2 teaspoon baking powder Combine cornmeal, honey or sugar, salt. Stir in boiling water. Add butter or oil and stir until melted or mixed. Add milk, eggs and petals. Sift flour and baking powder; add to batter and blend until thoroughly mixed. Drop from spoon onto hot greased griddle and bake, turning to brown both sides. Serve with syrup for breakfast or as bread for dinner. Or, spoon batter into 12 lightly greased muffin tins and bake at 425 degrees F for 20 minutes and serve.

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