Dandilion

[blackcrowheart]

Dandilion, Stewed

By: Maya-Owichahapa

Gather up about 20 to 30 leaves.
Salt & Pepper (to taste)
Butter
Flour
Cream of Stock

Instructions:

Let dandilion remain in plenty of cold water for 2 or 3 hours, then drain well. Cover with boiling water, add a little salt, boil from 20 to 30 minutes, then strain, press well, and ghopfinely. To 1 pint of chopped dandelion leaves allow 1. 0z. of butter; melt this in a stewpan, and add 1 teaspoonful of flour. When well mixed, add 2 to 3 tablespoonfuls of cream of stock, put in the dandilion leaves, stir the mixture over the fir until it becomes thoroughly hot, then serve.

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Now this is an old family recipe thats been handed down in my family for many generations. I have not posted this anywhere else but I am going to post this up at my own forum.

[blackcrowheart]

Gather up a bowl full of dandilion leaves... we used to gather up baskets full of leaves.

Salt & Pepper leaves to your liking.

Add 1 dessertspoonful of vinager and 2 of salad-oil.

Mix well and Enjoy!

You may mix the leaves with lettuce to get a more paletable taste.

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This is another family recipe and I encourage everyone to share these because we as a people used to eat dandilion and like story telling... these things must be shared with our families and our friends so that they do not pass away with time.

Wopila/Thanks!

[blackcrowheart]

Battered Dandelion flowers


Pick the flowers at noon on a sunny day. This is when most of the sugars in the plant flow to the flower.

Rinse them and soak for a few hours in a deep container with water level above the flowers. Push them under the water until most are waterlogged.

Rinse and repeat

Strain them and spread them on a towel for about an hour.

Beat an egg or two or three depending on how much you are making.
Put a little sea salt in the eggs.

Put some flour in a bag add your favorite spices (I use ground cayenne rosemary and tyme) and shake the bag well.

Dip the flower tops in the eggs and then throw about five or six at a time into the bag and shake them. (Just like shake and bake!)

Throw them in a pan at medium high with a little margarine or oil.

Cook them on each side until golden brown.


They're sweet and have a texture similar to battered mushrooms.