Dandelion Salad

Yields:	4-6 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

Ingredients

1/2	cup	cream
2	each	egg
1	tablespoon	sugar
1	teaspoon	salt
4	tablespoons	vinegar
1/4	cup	butter
1	x	paprika	to taste
1	x	black pepper	to taste
4	slices	bacon	thick
1	x	dandelion leaves

Directions

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.

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Member Review

Buttermilk Fried Chicken with Gravy

This recipe was great! I used chicken strips instead. I double dipped them as opposed to just once and that gave them an even cripisier coating. I made this for my younger brothers' birthday dinner and he loved them! He said, "These are so good, I can't even describe them." I'm sure that he'll be requesting them again soon.

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