Recipes Included On This Page Dandelion Culinary Information Dandelion Salad Dilly Pea Salad Doug's Great Beans Doug's Greek Chicken Dish # 2 Dry Rub for Barbecue Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dandelion Culinary Information Recipe By : Birds & Blooms Magazine Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) THERE'S no surer sign of spring than a yard full of bright yellow dandelions. And there's no dandier place to appreciate this worthy weed than in your kitchen. Dandelions are remarkably nutritious, giving you more vitamin C than tomatoes, more vitamin A than carrots and just as much iron as spinach. A dandelion salad can be served for brunch, lunch or even breakfast. Dandelion leaves are most tender and flavorful in early spring, before the first flower buds appear. The blossoms also have their sweetest flavor when picked early in the season. Young buds can be boiled and buttered, pickled or even sautéed. If your yard is dandelion-free, consider cultivating horticultural varieties that are even more tender, leafy and mildly flavored. Here are some other "dandy" hints: - Wash dandelion greens carefully to remove insects and soil from the undersides of the leaves. - Dandelion leaves may be used as a substitute in recipes calling for chicory, arugula, escarole or curly endive. - Lemon helps mellow the hint of bitterness common in dandelion greens. - Use dandelion blossoms immediately after picking because the lowers will close quickly. - When harvesting dandelion leaves, buds or blossoms, be sure the dandelions have not been treated with pesticides. - When using any wild ingredients in recipes, be sure you know what you are picking. This information came from "Birds & Blooms." Contributed to the FareShare Gazette by Art; 17 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dandelion Salad Recipe By : Birds & Blooms Magazine Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 teaspoon cider vinegar -- or lemon juice 2 cups young dandelion leaves 1/4 cup sliced green onions or leeks 2 hard-cooked eggs -- sliced 1/2 cup grapefruit or tangerine sections or mandarin oranges Dandelion blossoms -- optional In a small bowl, whisk oil and vinegar. Combine dandelion leaves and onions; add dressing and toss to coat. Arrange on two salad plates; top with eggs and fruit. Garnish with dandelion blossoms if desired. Yields 2 servings. This recipe came from "Birds & Blooms." Contributed to the FareShare Gazette by Art; 17 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 7g Fat (75.1% calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Dilly Pea Salad Recipe By :Rita Applegate, La Mesa, CA Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream -- (8 ounces) 4 teaspoons lemon juice 4 tablespoons sliced green onions 2 teaspoons sugar 1 teaspoon dill weed 1/2 teaspoon curry powder 1/2 teaspoon salt -- optional 2 packages frozen peas -- (10 ounce each) thawed In a medium bowl, combine the first eight ingredients. Add peas; toss. Chill until ready to serve. Source: "Taste of Home Magazine, April-May '97, p. 11" S(mastercook formatting by): "bobbi" NOTES : This salad dresses up peas in a deliciously different way. "I got the recipe for this refreshing salad from my best friend when I was a young bride," relates Rita. "I've shared it with many people over the years." Bobbie's Note: This was a very nice change from fruit or tossed salads. I made half of the recipe. I added about 1/2 cup more than half the peas as there seemed to be too much sauce. Contributed to the FareShare Gazette by Bobbie 13 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 8g Fat (65.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 226mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Doug's Great Beans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Spanish beans 2 cups water from soaking beans 14 ounces unsweetened applesauce 1/2 cup maple syrup 1/2 cup water 1 dash salt 1/2 teaspoon powdered chile pepper I took 2 cups "Spanish beans"; did quick soak method: bring to boil for 2 minutes, turn heat off, cover and let sit in pot for two hours, drain retaining 2 cups water they sat in. Then I mixed one 14-oz jar of unsweetened apple sauce, with half a cup of maple syrup, added the two cups of water to that and the beans in a crock pot and let it go all day, on low. Turned it off, left it in crock pot, then next afternoon, added half a cup of water, dash of salt, half tsp powdered chile pepper, and let it go again, until supper time. Doug's remarks: Decided to do something different with beans the other day. I saw some red beans labeled "Spanish beans" at an east Indian store, and bought a bag. Looked like ordinary dried red kidney beans. Never have I made such great beans! And right outta the old head! I will do these again, they were so good that I will never go back to the old recipe. These were the most flavorful beans we have ever tasted, and they remained firm, yet all cooked. No meat either, if you feel like doin a veggie bit. Hope you all like 'em! Cheers, Doug in BC More or less MC formatted by Hallie. Contributed to the FareShare Gazette by Doug; 30 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (0.8% calories from fat); trace Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Doug's Greek Chicken Dish # 2 Recipe By : Doug Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pieces boneless skinless chicken breast 1/2 cup fresh lemon juice 4 medium russet potatoes -- peeled & chunked 1 whole garlic head -- cloves separated & peeled [Leave garlic cloves whole] 1/4 cup extra virgin olive oil 1/4 cup water 1 tablespoon oregano -- divided 1 habanero pepper -- chopped fine or serrano pepper -- chopped fine Salt -- to taste Freshly ground black pepper -- to taste Put a little oil in a baking dish. I use a 9 X 9-inch Corningware, 2-quart (litre) size. Put the chicken pieces in the dish; spot the potato pieces around the chicken, then throw in the garlics. Cover with the lemon juice, add the olive oil, sprinkle most of the oregano over all, and the salt & pepper. Place in a pre-heated 350F oven; cover the dish and leave for about 40 minutes. Open the dish, move the potatoes around and check for liquid level. If drying out, add the water. Place dish back in oven, with lid off; up temperature to 450F and leave for another 10 - 15 minutes. The potatoes and chicken should be browned. Just before serving, sprinkle remaining oregano over all. The odor of this cooking will drive your taste buds crazy. One thing I did this time was use my microplane on the lemon peel, and added that to the dish before putting in oven. Contributed to the FareShare Gazette by Doug; 18 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 899 Calories; 33g Fat (33.8% calories from fat); 113g Protein; 34g Carbohydrate; 4g Dietary Fiber; 274mg Cholesterol; 318mg Sodium. Exchanges: 2 Grain(Starch); 15 Lean Meat; 1/2 Fruit; 5 1/2 Fat. * Exported from MasterCook * Dry Rub for Barbecue Recipe By :Cooks Illustrated Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons sweet paprika 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons dark brown sugar 2 tablespoons salt 1 tablespoon dried oregano 1 tablespoon granulated sugar 1 tablespoon ground black pepper 1 tablespoon ground white pepper 1 teaspoon cayenne pepper -- (1 to 2 teaspoons) Mix all of the ingredients together in a small bowl. The rub can be stored in an airtight container at room temperature for several weeks. You can adjust the proportions of spices in this all-purpose rub or add or subtract a spice as you wish. For instance, if you don't like spicy foods, reduce or eliminate the cayenne. Also, if you are using hot chili powder, you may want to eliminate the cayenne. This rub works well with ribs and brisket and with Boston butt if you want to make pulled pork. Makes about 1 cup Cooks Illustrated The Best Recipe: Grilling & Barbecue Contributed to the FareShare Gazette by Art; 20 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 6g Fat (16.4% calories from fat); 6g Protein; 66g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 12977mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 2 1/2 Other Carbohydrates.

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