>From Carol T:
Wilted Dandelion Greens

2 quarts dandelion greens
4 tablespoons bacon fat
1/4 cup mild vinegar
1 teaspoon salt
1/2 pint cream

Wash the greens thoroughly. Cut finely with kitchen scissors. Place greens in a
 skillet & add the bacon fat,vinegar & salt. Cover until greens are wilted add
cream and cook until cream has cooked almost out & serve over small boiled
potatoes.


>From Jaci B. - Carrollton, VA

Margaret M. wants a recipe for dandelion greens.  I couldn't find the exact
recipe but maybe she can find a recipe that is similar on these two sites:

http://www.frugal-cafe.com/kitchen-pantry-foo...
dandelion-greens-recipes.html [wraps]

http://www.cooks.com/rec/search?q=dandelion+g...
vinegar+cream [wraps]

Whole Foods Market sells canned dandelion greens and I'm sure if she checks
other stores in her area she will find that them on the shelf as well.

Jaci B. - Carrollton, VA
--------------------------

>From H Marie B, Boise, ID
Fresh, Frozen, Can, Dry and Salt dandelions to Preserve.  See internet for a
variety of preserving and salad serving recipes (Even Martha Stewart's).  See
older recipes below.  I like my dandelion salads without cream, but with a
warm, sweet, vinegar, onion and bacon dressing, also with chopped boiled eggs. 
 Early picking and sweet vinegar dressing keeps them from tasting bitter.

>From AMERICA COOKS 1949

Schuylkill Dandelions (Pennsylvania)

1 Quart young Dandelion Greens
1 cup sour cream
1 egg, well beaten
1 Teaspoon Butter
2 teaspoon sugar
1 Tablespoon vinegar

Wash dandelions carefully, cut off some of the end of the older leaves.  Make a
 mixture of the sour cream, egg, salt, butter and sugar (dissolved in vinegar).
  Let come to a boiling point in stew pan, then put in the dandelions.  (That's
 all it says!). I would add pre cooked bacon bits, and a dribble of the bacon
grease as an optional method or flavor.


Here is an ancient recipe from New Hampshire in the 1949 American Cooks:

Preserving Dandelions
"Pick over, wash clean one peck dandelions. and let drain some, put a thin
layer of salt in stone jar [canning salt] then the dandelions and one pint
coarse fine salt, and keep these in layer until the desired quantity is
obtained and should the brine not seem very salt add more salt but not any
water as the dandelion juice is sufficient, put a weight on at last.  Soak well
 before using and require more cooking then in the season for them." This is
typed exactly as written.

Modern recipes to preserve Garden Greens, including Dandelions, can be found in
 "Putting Foods By", 1973, The Stephen Greene Press, Vermont, by Hertzbert,
Vaughan, Greene.

Pressure Canning ONLY, Hot Pack in glass Jars (recipe below) or in Cans.
A few additional comments are added by me (Marie B), an experienced canner and
Dandelion salad maker.

Harvest dandelions in early spring before they bud (to avoid bitterness). 
Carefully pick over the fresh picked greens for grass, poor leaves, cutting off
 tough stems or roots.  After washing, you probably will want the individual
leaves left whole, not chopped up.  Wash thoroughly, lifting from water to let
sediment settle.  Wash at least three times in fresh water, in small batches. 
When spun or patted dry, put into steamer or cheese cloth (tie the top), and
steam about 10 minutes without soaking in water.  Pack the clean sterile jars
with steamed greens, leaving 1/2 inch headroom.  Add only 1/4 teaspoon canning
salt to pints, 1/2 teaspoon salt to Quarts.  Add boiling water to 1/2 inch,
remove bubbles with hot sterile tool (table knife works), if needed, clean rims
 and adjust sterile lids. Pressure process at 10 lbs for 70 minutes (pints) or
90 minutes for quarts.  Remove jars gently, and let cool slowly.  Make sure
they are sealed, or use immediately.
----------------------

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