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Jest fine and dandy--Dandelions
Dandelion Tea Batter-Fried Dandelion
Dandelion Syrup  Potatoes & Dandelions
Dandelion Jelly Dandelion Flower Jam
Dandelions Dandelion Wine
Dandelion Soup Sauteed Dandelion Blossoms
Dandy eggs Dandelion Salad 
Dandelion Salad II Wild Green Salad
Dandelion Green Fettuccini Dandelion coffee
Dandelion Wine II Dandelion Flower Fritters
Green Sauce Dandelion Crown Salad
Potatoes And Dandelions Dandelion Honey

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Pennsylvania Dutch Dandelion
(With Cooked Dressing)

4 slices bacon, cut in small pieces
approximately 2 c. chopped new dandelion leaves
2 Tbsp. chopped onion
1/4 c. butter
1/2 c. cream or milk
1 egg, beaten
1/2 tsp. salt
dash of pepper
1/4 c. cider vinegar
2 Tbsp. sugar
1 Tbsp. flour

Toss together chopped dandelion, chopped onion and
fried bacon pieces. Set aside. In skillet warm butter and
cream until butter melts. Into beaten egg, mix salt, pepper,
vinegar, sugar and flour. Blend the egg mixture into the
slightly warm cream mixture. Increase heat and cook, stirring
constantly until the mixture thickens. Pour hot dressing over
the greens and toss gently. Serve at once. This serves 4 or
5. Gather the dandelion leaves early in the spring before the
plants flower or they will be bitter. The dressing is also
good over endive or fresh spinach.

Dandelion Honey

Place 3 double handfuls (cup your two hands together) of unwashed dandelion blossoms into 1 liter of water and bring to a boil.  Remove from heat and let stand overnight.  Next morning, remove the flowers from the water, squeezing well with the hands to remove as much water as possible.  (Squeeze the water back into the pot.)  Discard the blossoms.

To the liquid in the pot, add 2 pounds of sugar and a thick slice of
lemon.  Bring to a boil, reduce heat and, stirring frequently, let simmer
until the mixture reaches the consistency of honey.  Let cool, pour into a jar and store, covered, in a cool place.

Note:  Since the dandelions must not be washed, they must be gathered from places where they're guaranteed to be clean and uncontaminated by
Please be sure and don't pick them in public parks, which are regularly sprayed with pesticides and fertilizers and where people like to walk their dogs.

Source: alt.creative-cooking


The unopened buds can be battered and deep fried, having a taste similar to mushrooms.The greens are good boiled,but make sure they dandelion isn't flowering or there will be a bitterness.Roots of the dandelion can
roasted, ground and added to coffee .The flowers can make a wonderful wine.Any you thought they were just pesky weeds!

  The flowers, fully bloomed, can be batter fried in a sort of fritter.
  Remove the green bracts and dip the flowers in the batter of your
  choice. The following is recommended:

  Beat 1 egg with 1c milk
  Blend in 1 c flour, 1/2t baking powder and 1/2t salt.

  The flowers can also be added to salads as an edible garnish.

Dandelion Flower Jam

      8 oz Dandelion flowers
 33 7/8 fl Water
  6 1/2 oz Sugar PER
      1 c  Juice

      1    Lemon; juice
      2    Oranges

  Wash the oranges and cut into pieces without peeling them. Wash the
  dandelion flowers and dry them in a soft cloth. Cook them in the water
  with the oranges for an hour then strain. Measure the juice, and then
  add the lemon juice and the appropriate weight of sugar. Cook a
  further hour. Cool before potting into jars.

Dandelion Soup - a Kitchen Witch's Cookbook

      2 tb Butter
      2 tb Flour
      2 c  Milk
      2 c  Dandelion Flowers
    1/8 ts Celery Seed
    1/8 ts Thyme
      1    Bay Leaf

  Melt butter in a medium saucepan over low heat.  stir in the flour to
  make a roux.  Stir in the milk a little at a time until smooth.  Mix
  in the dandelions, celery seed, thyme, and bay leaf.  Simmer until the
  flowers are tender, 15-20 minutes.

  (The book notes that Oliver Wendall Homes likens the color of
  dandelion to "sparks that have leapt from kindling sun's fire.")

  Sauteed Dandelion Blossoms

      Yield: 3 Servings

      2 c  Dandelion blossoms
    2/3 c  Cracker crumbs
      1    Egg, beaten
      2 tb Milk

  Combine egg and milk.  Dip flowers first into egg mixture, then into
  cracker crumbs.  Saute in oil for one minute on each side.  Serve hot.

  From: Clark E. Derr

Dandelion Wine is made from the flowers. If you're feeling
 particularly motivated, here's how to go about making it:

Gather 1 gallon of dandelion blossoms. In a large container, mix with:
2 unpeeled lemons
2 unpeeled oranges
2 *peeled* grapefruit
1 cup raisins
1 cup sugar

  Add boiling water to cover, stir, and let cool.

  Stir in a package of dry baking yeast.

  Cover. Stir daily for a week.

  Strain the mixture through a couple layers of cheesecloth, squeezing
  well to extract all the juices. Add 4 cups or sugar- or to taste. Let
  this mix sit a further 5 days.

  Now pour the filtered mix into bottles, but don't seal the bottles
  yet. Wait until all fermentation has ceased, then cork or otherwise
  seal the bottles, and let them age. How long? Well, the longer the

  This is a rather labor intensive activity, which is why it seems to be
  restricted to people who have a lot of time on their hands.


  The root of the dandelion can be roasted and ground to make a coffee
  like beverage, as can the roots of the chicory, to which the dandelion
  is related. They can also be scraped, boiled, sliced and sauteed,
  like carrots, or pickled.

  From: Michael J Edelman

Dandelion Jelly

      Yield: 5 half pints

      1 qt Dandelion blossoms
      2 qt Water
      2 tb Fresh lemon juice
  1 3/4 oz Powdered fruit pectin
  5 1/2 c  Sugar

  Pick bright, fresh dandelion blossoms and pack the quart container
  pretty tightly.  This is going to require a lot of dandelion blossoms!
  Rinse quickly in cold water to remove any insects/dirt on the petals.
  Don't leave the blossoms in the water for very long though, as they
  will be a little the worse for wear.

 Snip off the stem and green collar under each blossom,so that only the petals are left. This takes about four hours!

  In an enamel saucepan, boil the dandelion petals in water for 3
  minutes, or a little longer, until the water takes on their color. (I
  boiled the petals for 4 minutes until I liked the color better.)

Cool and strain, pressing against the petals with your fingers to
extract all of the dandelion juice.  (Or you can  line a sieve with    moistened cheesecloth and strain it that way.)

  Measure out 3 cups of dandelion liquid.  Add the lemon juice and fruit
  pectin.  Stir to combine.

  Bring to a boil, using a large kettle.  Add the sugar, stirring to mix
  well. Continue stirring and boil the mixture for 2 and 1/2 minutes.

  Pour into hot sterilized jelly jars and seal.  Process for five
  minutes in a boiling water bath.

  Yield:  Five 1/2 pint jars.

Recent research has shown the dandelion to be nature's richest vegetable source of cancer-fighting beta-carotene. It is also richer in potassium than bananas, in iron than spinach and the flowers are richer
in lecithin than soybeans. On top of all that, we now learn that dandelions contain all the trace minerals the body needs for good health .

Dandelion Tea (Reading purposes only--no medical advice intended.)

Infuse 1 oz. of dandelion in a pint of boiling water for 10 minutes; decant, sweeten with honey, and drink several glasses in the course of the day.

 Or take 2 oz. of freshly-sliced dandelion root, and boil in 2 pints of water until it comes to 1 pint; then add 1 oz. of compound tincture of horseradish. Dose, from 2 to 4 oz.
Use for a sluggish state of the liver.

 Or 1 oz. dandelion root, 1 oz. black horehound herb, 1/2 oz. sweet flag root, 1/4 oz. mountain flax. Simmer the whole in 3 pints of water down to 1 1/2 pint, strain and take a wineglassful after meals for biliousness and dizziness.

"This pesky weed is a dieter's friend, aiding digestion and cutting back on snack attacks.Dandelion leaves prompt the release of enzymes that break down carbohydrates, so our bodies are less likely to store them as fat."

"Dandelion has also been shown to help regulate blood sugar. That's good news for dieters because swings in your blood sugar level can lead to cravings and fatigue."(sent in by reader who did not want name used)

Dandelion Wine II

                2 quarts dandelion flowers
                3 lbs. granulated sugar
                1/2 oz. yeast
                1 lemon
                1 orange
                1 gallon boiling water

                Pick the dandelion flowers (heads only) on a fine day when
                the flowers are open. Wash the flowers very well to remove
                any insects, etc., and put them in a large bowl. Thinly slice
                the lemon and orange and add the slices to the dandelion
                flowers. Pour one gallon of boiling water over the dandelions
                and stir well. Cover the bowl and let stand for 10 days.

                After ten days, strain the liquid off into another bowl and stir
                in 3 lbs. granulated sugar. Spread 1/2 oz. of yeast on a slice
                of toast and float on top. Cover the bowl and leave it set for
                another 3 days.

                After three days remove the toast and strain the liquid again,
                then bottle.

Dandelion Flower Fritters

                1 c Flour
                2 tb Olive Oil
                2 ts Baking Powder
                1 c Dandelion Flowers
                1 pinch Salt and pepper
                1 ts garlic powder
                1 Egg
                Vegetable-Oil In a bowl mix together flour, baking powder
                and salt. In a separate bowl, beat egg, then mix with milk or
                water and olive oil. Combine with dry mixture. Stir in
                dandelion flowers and spoon into hot grease. Fry until
                golden brown.
                Add a tablespoon or two of sugar and replace the garlic, salt
                and pepper for ground cloves, nutmeg or cinnamon and toss
                in powdered sugar for a delightful sweet snack.

Potatoes And Dandelions

                To many of my recipes are guess-that-will-do and I am
                horrible about measuring anything. The following recipe is a
                prime example of how I cook. The ingredients are listed but
                the measurements are up to you (the chef and creator for
                your table).
                Clean and wash dandelion roots thoroughly. Boil potatoes
                and dandelion roots and cook till both are tender. Remove
                from water (the water makes excellent base for soups),
                mash potatoes and dandelions and add chopped parsley,
                garlic, basil and one medium diced onion. In lg. skillet, sauté
                garlic and red pepper in olive oil about a minute. Add
                potatoes and dandelions and continue to cook another 15
                minutes. Enjoy with fresh crusty Italian Bread and dry red

Green Sauce

                2 c Mixed fresh greens
                such as chervil, chives, dill, sorrel, nasturtium leaves, and
                dandelion leaves
                2 Shallots; peeled
                1 c Plain yogurt
                1/2 c Cottage cheese

                Green sauce has been made for centuries by crushing
                seasonal herbs and greens with a mortar and pestle. It is
                traditional to use any seven herbs and greens since seven
                is a lucky number. Combine the ingredients in a blender or
                food processor and mix to desired consistency. Keep
                refrigerated. This recipe is great mixed in with a hot baked
                potato or a creamy sauce.

Dandelion Crown Salad

                Cut crowns finely crosswise, add a pinch of salt, a pinch of
                sugar and one small onion chopped. Set aside in a glass
                bowl. Fry 2 or 3 slices of bacon and chop fine. When bacon
                is crisp, remove it and add 2 tablespoons of cider vinegar to
                the hot bacon fat. As this boils up pour it over the chopped
                dandelion crowns and stir. Garnish with crisp bacon bits and
                boiled egg and serve immediately.

Dandelion coffee can be made from the roots at anytime
               of the year. Spring is still the best time to collect them as
                they are full of the natural food stuffs plants store over the
                winter. Simply dig and wash your roots and roast at 250
                degrees for roughly 2 to 4 hours. Time for roasting depends
                totally on the thickness of the roots. When roots are a
                golden color and break easily in your hand, grind them and
                store in an air tight container. This is good  blended  with chicory
                and  regular old store bought coffee.

Wild Green Salad

                1 c Wild onions well chopped
                1 qt Watercress
                ¼ c Sheep sorrel
                1 ½ c Dandelion leaves

                1/3 c Sunflower seed oil
                1/3 c Cider vinegar
                3 tablespoons Maple syrup
                ¾ teaspoon Salt
                ¼ teaspoon Black pepper

Toss together the salad ingredients. Combine the dressing
ingredients and mix well. Toss the salad in the dressing  and serve.

Dandelion Green Fettuccini

                2 c Dandelion greens
                2 Eggs
                1 1/2 c Flour
                1/2 ts Salt

                This recipe also works for other greens such as beet greens
                or chicory. When making the pasta, adjust the amount of
                flour to the moisture of the greens.
                In a blender put dandelion greens and eggs, blend until
                smooth. Transfer to a bowl, add salt and start adding flour
                while beating with a spoon. Keep adding until dough is stiff.
                Turn out onto floured surface and knead until smooth
                (approximately 5 minutes). Roll out with rolling pin to
                1/8"-1/4" thickness or thinner. Allow to stand and dry 1 hour,
                then cut into strips. Drop into boiling water and cook 1-2

Batter-Fried Dandelion

      2 c  Dandelion Blossoms
      1    Egg -- beaten
      1 c  Milk
      1 c  Flour
    1/2 ts Salt
    1/4 ts Pepper
    Fat For Frying

  Pick the dandelions as close to the head as possible (the stems are
  very bitter).  Rinse well; pat dry with paper towels.  Beat the egg,
  milk, flour, salt, and pepper in a small bowl.  Dip each flower into
  the batter. Deep-fry in oil that is hot but not smoking (350F - 375F),
  until golden brown.  Drain on paper towels and sprinkle with salt.

Potatoes & Dandelions

Yield: 6 Servings

      4    To 6 potatoes
      2 qt Basket or more dandelions
    1/4 c  Olive Oil
      2    To 3 Cloves garlic; chopped
    1/2 ts Red Hot Pepper; crushed

Dandelions are FREE. If fresh picked, best before they flower. Clean
and wash thoroughly.  Boil potatoes in lg. pan about half an hour;
depending on size, add dandelions and continue cooking till both are
tender. Remove from water (water makes excellent base for soups, peel
and mash potatoes, cut dandelions if large, and mix together. In lg.
skillet, saute garlic and red pepper in olive oil about a minute. Add
potatoes and dandelions and continue to cook another minute. Add
potatoes and dandelions and continue to cook another 15 minutes.
Enjoy with fresh crusty Italian Bread and dry red wine.  You may also
used leftover mashed Potatoes. Brought to Ellis Island in 1937.

Dandelion Salad

(from Fine Old Recipes, Culinary Arts Press, 1936

                1/2 c Cream
                2 ea Egg
                1 tb Sugar
                1 ts Salt
                4 tb Vinegar
                1/4 c Butter
                4 ea Sl Bacon, thick
                1 bunch Dandelion Greens (Can substitute 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.

Dandelion Salad II

1/2 lb tender, fresh dandelion greens
1/2 cup thinly sliced red onions
2 tomatoes, cut in fourths.
1/4 lb sharp cheddar cheese, grated
1/2 tsp black pepper
1/4 cup salad oil
3 Tbsp vinegar
1 tsp dill

Wash the dandelion greens carefully. Drain well and cut into pieces. Add the onions, tomatoes, and cheese. Toss to mix.Make a salad dressing by mixing the pepper, salad oil,vinegar, and dill. Dress the salad, toss, and serve.

WARNING. Contact dermatitis has been reported from handling dandelions. This is most likely from the latex in the leaves and stems. Do not eat dandelions from lawns that have been chemically treated with herbicides, preemergents or weed-and-feed type fertilizers.

Dandelion "Mushrooms"

15 dandelion flowers flowers, rinsed in water but still slightly moist
1/2 cup flour
2 tbsp butter

Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add flowers.
Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add flowers and fry quickly, turning to brown all sides. Serve hot. Tastes like mushrooms.

Dandy eggs

1 tbsp sweet/unsalted butter
20 dandelion buds
4 eggs
1 tbsp water
4 dandelion flowers

Melt butter in a 10-inch frying pan over medium heat. Add buds, cooking until they start to open into flowers. Whisk the eggs and water until the mixture is light and frothy. Slowly pour the eggs into the cooked buds, stirring gently as the eggs set. Cook to desired consistency. Serve garnished with dandelion flowers.

Dandelion Syrup for use over pancakes or waffles. Think how much fun the kids would have creating and eating this meal! The play factor here is appealing to munchkins. Just make sure they pick them at the middle of the day when they are drier. To make a good supply, you'll need:

4 ea.               big handfuls of dandelion tops
1/2 ea.             lemon, juiced
1 quart             cold water
2 lbs.              sugar

Place the tops in the water and bring to a slow boil. Let boil half a minute then cool overnite. The next day, strain and push out the excess water. Discard the blooms and save the dandelion water. Mix this water with the lemon and sugar and simmer until most of the water has evaporated. Do not bring to a hard boil.

Let the mixture cool, then simmer again until thick in consistency like maple syrup. This can be poured over flapjacks either warm or cool.

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