* Exported from MasterCook *

Dandelion Wine

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qts. Dandelion blossoms
4 qts. Water (Boiling)
2 Oranges
2 Lemons
1 Lb Raisins
6 cup Sugar
1 pkg. Dried yeast
1/4 cup Warm water



Dissolve the yeast in the warm water. Add 1 TBS sugar to the water. Set
aside. Wash the dandelion blossoms well. Cut up Oranges and Lemons and
squeeze out as much juice as possible. Put them in the water with the
oranges,
lemons and raisins. Add sugar. Bring to a boil and continue to boil for an
hour. Strain through filter paper (coffee filters work great). Cool. While
still warm (but not hot), stir in the yeast mixture. Pour the stained
mixture into a food grade container which and hold at least a gallon and a
half. Let stand for five days then siphon off the brew into a clean gallon
jug leaving as much of the gunk as possible behind. Put a balloon over the
top of the jug so the gasses given off during fermentation can escape but
no dirt, dust or bugs and get into your brew. Set it aside in a dark place
for 1 month. Siphon off the wine into another clean jug. After 3 more
months siphon off the wine into bottle and cork them. Set and wine aside
for 3-6 months to age and then enjoy.

From: "RickWiles1" >
Subject: Dandelion Wine
Date: Thursday, May 15, 2003 7:30 PM




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Per serving: 6152 Calories (kcal); 3g Total Fat; (0% calories from fat); 18g
Protein; 1601g Carbohydrate; 0mg

Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 26 Fruit; 0 Fat;
80 1/2 Other Carbohydrates

NOTES : Dandelion is easy to make.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Impromptu Salad with Balsamic Vinaigrette

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Christmas Salad
Thanksgiving Winter


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups salad greens such as mache, dandelion
leaves, red chicory, radicchio, flat
escarole, arugula and/or Bibb lettuce

BALSAMIC VINAIGRETTE
1 small shallot
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
OR
1 tablespoon chopped fresh rose-geranium leaf

2 tablespoons balsamic vinegar
1/2 tablespoon whole grain mustard
Salt
Fresh ground black pepper
1/2 cup olive oil

PREPARATION: Wash and thoroughly dry greens. Tear them into pieces and
chill.

Prepare the Balsamic Vinaigrette (see recipe in the Entertain! cookbook).
Recipe can be made to this point

several hours ahead.

SERVING: Toss greens with vinaigrette and serve.

Description:
"A stunning red and green holiday salad."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Fanciness 10 Good for Crowds 10
Looks 10 Portability 5
Serving Temperature 3
- - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); 9g Total Fat; (80% calories from fat); 2g
Protein; 3g Carbohydrate; 0mg

Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

NOTES : An attractive collection of burgundy-red and forest-green leaves
makes this salad especially

fitting for the holidays. As its name implies, the salad is open to
improvisation. Feel free to substitute

different greens.
Nutr. Assoc. : 4163 0 0 0 0 0 0 0 2130706543 0 0 943 0 0 0



* Exported from MasterCook *

Lentil Soup- Loads Of Lentils

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons canola oil
2 onions -- halved and sliced
4 cloves garlic -- minced
10 cups water
2 cups red lentils -- rinsed and drained
1 can tomato paste -- (5.5 ounce)
3 parsnips -- peeled and sliced
1 tablespoon salt
3 tablespoons chopped parsley -- divided
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon black pepper
5 cups packed chopped dandelion greens or kale



In a large pot with a lid, heat oil over medium-high heat. Add onions
and saute for 3 minutes. Add garlic and saute 1 minute more.
Add water, lentils, tomato paste, parsnips, salt, 1 tablespoon
parsley, oregano, basil, and pepper; bring to a boil. Reduce heat to
low, cover and simmer for 30 minutes. Add dandelion greens and simmer
an additional 15 minutes or until greens are soft. Serve hot soup in
bowls garnished with remaining parsley.

From: "amos" >
Subject: Loads of Lentils Soup
Date: Friday, February 01, 2002 12:05 AM



- - - - - - - - - - - - - - - - - - -

Per serving: 818 Calories (kcal); 13g Total Fat; (12% calories from fat);
17g Protein; 175g Carbohydrate; 0mg

Cholesterol; 7586mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

NOTES : (Serves 8)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0