Dandelion Salad

Title:
Dandelion Salad

Yield:
1 Servings

Categories:
Penndutch,
Salads




Ingredients:





   1/2 c  Cream


     2    Egg


     1 tb Sugar


     1 ts Salt


     4 tb Vinegar


   1/4 c  Butter


          Paprika


          Pepper


     4    Sl Bacon, thick


          Dandelion






 Carefully wash and prepare the dandelion as you would lettuce. Roll in


 cloth and pat dry. Then put into a salad bowl and place in warm place. Cut


 bacon in small pieces, fry quickly and drop over the dandelions. Put the


 butter and cream into a skillet and melt over a slow fire. Beat eggs, add


 salt, pepper, sugar and vinegar and mix with slightly warm cream mixture.


 Pour into skillet and under increased heat, stir until dressing becomes


 thick like custard. Take off and pour piping hot over dandelion. Stir


 thoroughly. Never use dandelion after it has begun to flower, for then it


 is apt to be bitter. Source: Pennsylvania Dutch Cook Book - Fine Old


 Recipes, Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini