- 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.)
More Recipes from Pocono Kitchens
Brings back childhood memories of dinner in the country. My Mom and a couple of my Dad's sisters would collect wild greens (several kinds) and pour hot bacon-vinegar dressing over them to make what was called a wilted salad. I ate it until my teeth were on edge. Sometimes chopped boiled egg scattered across the top.
ReplyDeleteBrings back childhood memories of dinner in the country. My Mom and a couple of my Dad's sisters would collect wild greens (several kinds) and pour hot bacon-vinegar dressing over them to make what was called a wilted salad. I ate it until my teeth were on edge. Sometimes chopped boiled egg scattered across the top.
ReplyDeleteThanks, John. This is a wonderful old recipe from rural America. I was raised a city kid here in greater Los Angeles, but my grandparents were resourceful, small-time farmers. Nearly all produce my grandmother served was from their garden, until their later years.
ReplyDeleteBrings back childhood memories for me, too, John. Sounds like your folks made it pretty much the same as mine. I still use vinegar on all my greens and a number of vegetables...cabbage, beets, broccoli, cauliflower, etc.. The only thing not specified in the recipe, and I feel it makes a BIG difference, was the type of vinegar used. Mom almost always used apple cider vinegar...it gave you the vinegar tang without the sharp bite of the white vinegar. Deb, you keep them recipes coming...I got money on ya. :-)
ReplyDeletesimilar to a family recipe that we used for dandelions, endive, and spinach.
ReplyDeleteI make a similar recipe, but use milk instead of water. I never liked dandelion as a child, but in recent years I've discovered that it is one of my favorite vegetables. I enjoy foraging for the dandelion each spring.
ReplyDeleteDeborah thanks for this recipe! I love it. Tastes just like my Mom and Grandma used to make.
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