My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, June 4, 2010

Dandelion Greens Sallet

Really wasn't sure about posting this recipe. Most people call in the "beautiful yard people" to get rid of their dandelions. If you are one of those you can use spinach. The young tender leaves of the dandelion are wonderful. Don't worry, I'm not going to give you a Poke Sallet recipe unless you write and ask for it. I did make Poke Sallet a few days ago, wonderful stuff. Both are just good country food.

Dandelion Greens Sallet
6-8 servings
print recipe

2 quarts young dandelion leaves (or spinach)
1 cup diced raw ham
1 tablespoon vinegar
1 egg, beaten
1/2 cup rich milk (half and half)
1 teaspoon finely chopped onion
Salt and Pepper or House Seasoning to tasts

Wash greens thoroughly, dry, and shred coarsely. Fry ham lightly. Add vinegar. Stir beaten egg with milk; add to mixture in the skillet. Lastly add greens and seasoning. Cook, stirring constantly, until greens are wilted.

You really should have some cornbread with this or better yet Sour Cream Corn Pone..

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