Dandelion Salad with Hot Dressing Dandelion Salad with Artichokes

Dandelion Salad with Eggs Dandelion Salad with Bacon

Dandelion Salad with Marinara Sauce Poor Man's Dandelions

Rich Man's Dandelions Italian Dandelion Casserole Veal and Dandelion

Lamb and Dandelion Dandelion Omelet Dandelion Soup Dandelion Quiche

Dandelion Juice Cocktail Dandelion Jello Dandelion Wine

Dandelion Salad with Hot Dressing

Cut or dice 2 slices of bacon per person and pan fry until crisp. While still hot add 2T wine vinegar (per person). Combine hot bacon mixture with clean dried dandelion to which seasonings have been added--salt, pepper, and 1/4 minced onion.

Serve immediately.

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Dandelion Salad with Artichokes

1 jar marinated artichoke hearts (about 8 oz.)

1 pimento pepper diced

dash of oregano

1 1/2 quarts of dandelion greens (cleaned and dried) 1/4t salt and dash of pepper

3T olive oil

1T wine vinegar

Toss gently, then serve.

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Dandelion Salad with Eggs

2 quarts cleaned dandelion

(cut into 1/2" pieces)

1/2 medium-sized onion minced very fine

oil (olive or as desired)

(Proportion, 3T oil to 1T vinegar)

Season with 1/2t salt and 1/St garlic salt. Dry the cleaned dandelion carefully. Mix all of the ingredients together gently. Then taste and add more seasons as needed.

Hard boil enough hard boiled eggs to allow at least 2 per person. Eggs may be sliced into the salad. However, many prefer to serve the eggs separately, letting each person help himself.

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Dandelion Salad with Bacon

Prepare the salad greens the same as above. Pan-broil 2 slices of bacon per person, cook gently until lightly browned and crisp. Drain on paper towels, then break or crumble and add to the salad while still warm.

(Some dandelion fanciers use bacon drippings in place of the oil and vinegar as another way of serving a tasty salad).

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Dandelion Salad in Marinara Sauce

One quart meatless tomato sauce--make your own or use prepared marinara sauce. Have sauce seasoned to taste and then add 2 quarts of cleaned dandelion cut into 1/2 inch pieces. Cook gently until dandelion is cooked through. When ready to serve beat 4 eggs add 4 T parmesan cheese and add to dandelion sauce. Stir until all egg mixture is blended. Then serve immediately. This is delicious served over plain boiled white potatoes.

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Poor Man's Dandelion

DeThomasi's Five Points Inn

fresh dandelion

fresh garlic

olive oil

salt, pepper, crashed red pepper, garlic powder, onion powder fresh parsley

Start with fresh dandelion and wash thoroughly, then blanch. Next brown the garlic and oil. Add the dandelion and season with salt and pepper and a pinch each of red pepper and parsley. Sautee. Finish with garlic powder and onion powder.

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Rich Man's Dandelion

DeThomasi's Five Points Inn

fresh dandelion

fresh garlic

olive oil

salt, pepper, crushed red pepper, garlic powder, onion powder fresh parsley ground sausage

2 eggs

grated Romano cheese

Start with fresh dandelion and wash thoroughly, then blanch. Next brown the garlic in oil. Add the dandelion and season with salt and pepper and a pinch each of red pepper and parsley. Sautee. Then add ground sausage, eggs, and Romano cheese. Finish with garlic powder and onion powder.

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Italian Dandelion Casserole

Mix

lib. ground beef (or beef and pork mixed) 1 cup bread crumbs

2T chopped parsley

2T finely chopped onion

It salt

1 egg

1/4 cup milk

Form 40 to 45 small meatballs about 1 inch in diameter. Brown them in oil. Drain and set aside. Wash about 6 to 8 cups dandelion greens. In a buttered casserole alternate layers of dandelions browned meatballs, drained canned tomatoes. Add 1 cup chicken stock or bouillon. Season with salt and pepper and simmer 20-30 minutes. Yields 6-8. When serving the casserole, have hot pepper flakes an Parmesan cheese available on the table. Variations: 1. Add a layer of onions. 2. Season the meatballs with garlic salt or add finely chopped garlic to the casserole. 3. Add other herbs-oregano, basil or marjoram.

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Veal and Dandelion

1-1 1/2 lbs. veal tips or veal cutlet

3T margarine

Salt and pepper to taste

2 cloves garlic

2T fresh parsley

1 cup prepared spaghetti sauce (marinara preferred)

1 cup cooked dandelion

Buttered rice or noodles

Sauté veal, garlic and parsley in margarine. Season with salt and pepper. Add spaghetti sauce and dandelions. Simmer gently. Serve over buttered rice or noodles.

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Lamb and Dandelion

Sauté 2 to 3 pounds of lamb tips in 2 to 3T of margin or butter. Add salt and pepper to taste. Also sauté 2 garlic cloves, 2T fresh parsley, a pinch of cinnamon and a 1/2T of dill seed.

Then add 2 cups of already prepared marinara sauce and 3 cups of cooked dandelion. Simmer gently. Serve over buttered rice (noodles optional).

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Dandelion Omelet

First beat eggs until fluffy. Then for each egg add 1T milk or cream, dash of salt and pepper. Add 2 to 4 T cooked dandelion per egg. Mix gently. Then heat butter, margarine or oil, 1t per egg. Heat until hot; add mixture; lower heat immediately and then sprinkle with grated cheese, 1t per egg.

Cook slowly, keeping heat very low. As under-surface becomes set, start lifting it slightly or tilting pan to let uncooked portion flow underneath and cook. Flip over for about 1 to 2 minutes. Then serve hot.

Cooked or sautéed mushroom pieces may also be added to the above in the first step--when adding the dandelion--one to 2T of mushrooms per egg.

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Dandelion Soup

1 quart dandelion greens, loosely packed

2 quarts chicken soup, homemade, bought or skimmed

1 pound mixed ground beef, veal and pork

1 egg

2T bread crumbs

2T minced onions (extra fine)

1/4t salt

1/St seasoned pepper

Dash nutmeg

3T grated parmesan cheese

2T sour cream (if available)

Bring chicken soup to a boil. Add dandelion. Cook gently. If desired, rice or fine egg noodles can be added (1/2 cup rice or 1 cup egg noodles). Make very tiny meatballs out of remaining ingredients. When greens are tender add meatballs and cook gently 10 minutes or until meatballs are thoroughly cooked. Serve hot with crusty Italian or French bread.

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Dandelion Quiche

Carol Paterson - Women's Club of Vineland GFWC

1 Baked 9 inch deep dish pie shell

6 Eggs, beaten

1 c fresh dandelion greens

1/2 c shredded sharp cheddar cheese

I c milk

1/4 c minced onion

1/2 tsp. pepper

1 pinch parsley

In medium sauce pan, steam dandelions in 2" water until crisp-tender. Drain. Arrange dandelion and cheese in pie shell. Beat eggs and remaining ingredients with a wire whisk until blended. Pour into pie shell. Bake in oven preheated to 375 degrees 35-40 minutes, or until knife inserted half way to center comes out clean. Let stand 10 minutes before serving. Yields six servings.

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Dandelion Juice Cocktail

28 oz. juice of boiled dandelion

4 oz. tomato juice

1/4juice of one fresh lemon

1T, Lea and Perrins

Salt and Pepper to taste

Mix serve chilled. This makes one quart and serves 4 or more, depending on the size of glass used.

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Dandelion Jello

Follow the same basic directions as are recommended for dandelion juice cocktail, heat the mixture, add four ounces of non-flavored gelatin, bring to a boil, add a little green food coloring if you wish, mix in small wedges of pineapple, or fruit cocktail or chopped walnuts. Pour into glass dishes or a jello mold, chill until firm, then top with whipped cream and a marachino cherry and treat your family with the most unusual desserts that you ever have served.

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Dandelion Wine

1 gallon flower heads

3 lbs. sugar

1 oz. yeast

1 gallon water

2 lemons

Remove petals by gathering them between the fingers while holding the base of the flower head. Put petals in the fermenting vessel and pour on three quarts of boiling water. Leave to soak for seven days, well covered. Stir daily, and cover again at once. Strain and wring out fairly tightly and return the liquor to the fermenting vessel. Boil half the sugar in a pint of water and when cool add to the liquor, then add the yeast and the juice of two lemons.

Cover as directed and ferment for seven days. Then pour carefully into a gallon jar, leaving as much deposit behind as you can. Boil the rest of the sugar in the remaining pint of water and when cool add to the rest. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.

Reprinted from "Successful Wine Making at Home" By H.E. Bravery

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