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Title: Creamed Dandelion, Slovenian Style
Categories: Pork Slavic Vegetable
Yield: 1 Batch
1 | lb | Dandelion greens (to 2 lbs.) |
5 | sl | Bacon, chopped up |
2 | tb | Onion, minced |
1 | tb | Flour (heaping) |
2 | tb | Sugar |
1 | Egg, beaten | |
2 | tb | ;Water |
1/3 | c | Vinegar |
Salt | ||
GARNISH | ||
2 | Eggs, hard boiled & sliced |
Wash the dandelion greens and boil them in a covered pot in salt water until tender. Drain.
Fry the bacon and onion together.
In a bowl, mix all remaining ingredients well. Pour over browned bacon and onion. Stir constantly. Cook until thickened.
Pour over greens; mix well. Garnish with hard boiled eggs.
Recipe from Michelle Gaultier in "On the Trail of the Yellow Flowered Earth Nail: A Dandelion Sampler" by Peter A. Gail, Ph.D. Cleveland Heights, OH: Goosefoot Acres Press, 1990. Pp. 42-43. Posted by Cathy Harned.
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