Grandmas Dandelion Sauce Recipes

DANDELION DRESSING

Dandelion Dressing image

This is made in early spring, usually Easter, when the new dandelions are sweet and crisp. It is from my grandma, Callie Brosius, who was Pennsylvania Dutch and a great cook. This is usually served with boiled potatoes with ham at Easter.

Provided by Cookerof2

Categories Side Dish Vegetables Greens

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

7 slices bacon
2 eggs, beaten
½ cup white sugar
½ teaspoon salt
1 cup mayonnaise
⅓ cup apple cider vinegar
3 tablespoons all-purpose flour
1 ½ cups milk
¾ pound torn dandelion greens

Steps:

Fry bacon in a large skillet set over medium heat until crisp. Remove from the pan and drain on paper towels. Reserve about 3 tablespoons of the drippings in the skillet.
In a medium bowl, whisk together the eggs, sugar, salt, mayonnaise, and cider vinegar. Set aside. Heat the bacon grease in the skillet over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, until the flour is browned, about 10 minutes.
Gradually whisk in the milk so that no lumps form and bring to a boil while stirring constantly. Pour a little hot milk into the egg mixture, whisking constantly; transfer egg mixture to the skillet. Crumble the bacon into the skillet and add the dandelion greens. Cook and stir just until the greens are wilted and heated through.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 43.9 g, Cholesterol 138.8 mg, Fat 55.3 g, Fiber 3.1 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 1111 mg, Sugar 30.7 g

DORA'S DANDELIONS

Dora's Dandelions image

Dandelions are a healthy, wonderful way to ring in the spring. You can find dandelion greens in the store but fresh picked are the best. Make sure to get them early in the spring for the most tender greens! Yes, the little flower buds are edible.

Provided by KASIA2

Categories Side Dish Vegetables Greens

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

5 pounds white potatoes, peeled and cubed
3 tablespoons butter
salt and pepper, to taste
1 pound bacon, diced
1 pound torn dandelion greens
1 medium onion, diced
1 egg, lightly beaten
½ cup white vinegar
1 tablespoon white sugar
1 tablespoon all-purpose flour

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, toss with butter, and season with salt and pepper.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove the bacon and drain on paper towels. Set aside the pan with the bacon grease.
In a large bowl gently toss together the dandelion greens and onion.
In a small bowl, whisk together the egg, vinegar, and sugar. Season with salt and pepper. Stir the egg mixture into the skillet with the warm bacon grease. Mix in the diced bacon and flour, and whisk for about 1 minute, until thickened to the consistency of salad dressing. Pour at once over the dandelions and toss to coat. Serve the greens over the potatoes.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.9 g, Cholesterol 48.9 mg, Fat 20.8 g, Fiber 6 g, Protein 9.3 g, SaturatedFat 7.7 g, Sodium 381.9 mg, Sugar 3.9 g

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