- three cupfuls water,
- one-half cupful of vinegar,
- one-half cupful sugar,
- one-half teaspoonful salt...
"Cool slightly and pour over about two pounds of cleaned dandelions. Serve with boiled potatoes."
(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs. John Henning.)
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