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Feb 062013
 

Sauteed Dandelion Flowers

This morning, when changing out our water filter, I hear husband hollering at me from the sliding glass door! “Nice thing to do while I’m taking a shower”! Kind of bewildered as to what he was yelling about, (to change the filter, I have to turn the water off to the house and as we are night time shower people, I figured I was safe); I was totally in the dark. Having been under the weather for the last couple of days, (no NOT a super bowl hangover), he had put on some Vick’s and when he looked in the mirror, decided to get a nice long, hot shower to wash off the Vick’s and to try and look a little more human (he sure smells better!). Well enough of husband’s shower!

When I went out this morning to change the filter, I noticed the dandelions are starting to crop up all over the place and it’s time to start making use of this wonderful weed. Not only are they a good source of fiber and calcium, they also contain vitamins K, C, and A. With a little bit of a pungent taste, similar to collard greens and the like, to us in the south, we’re used to the flavor. So, instead of pulling them up and throwing them away, make use of all they’re healthful benefits…………

Watch out for those dang bees!

Watch out for those dang bees!

Sauteed Dandelion Flowers
 
Ingredients
  • 2 cups clean, fresh picked dandelion flowers, picked in an area free of pesticides
  • ½ cup butte
  • 2 eggs, slightly beaten
  • Flour for dredging
  • Salt and fresh ground pepper to taste
Instructions
  1. The first thing is to make sure you DON'T wash the flowers as they will shrivel up, so make sure they are free of pesticides and not picked too close to a dusty road.
  2. Heat the butter in a skillet over medium-low heat.
  3. Dip each flower into the eggs and then into the flour.
  4. Saute lightly in the butter and drain on paper towels.
  5. Salt and pepper to taste.

 

Enjoy with a nice crisp dandelion salad!

Dec 192012
 

Oatmeal Raisin Muffins II

These muffins would be a great start to Christmas morning or actually any morning as far as that goes! They also are a great companion to that ham dinner you might be having for Christmas dinner. Today is Oatmeal Muffin Day and just in time for the holiday which is only 6 days away! Can’t wait for Santa, granddaughter and boyfriend’s visit and of course all the good eats and treats!

Don't forget the butter!

Don’t forget the butter!

Oatmeal Raisin Muffins
 
Ingredients
  • ¾ cup quick-cooking oats, uncooked
  • ¼ cup bran
  • ½ cup flour
  • ½ cup whole wheat flour
  • 1 teas baking powder
  • ½ teas baking soda
  • 1 teas salt
  • ⅓ cup shortening
  • ⅓ cup firmly packed brown sugar
  • 1 egg
  • 1 cup buttermilk
  • ¾ cup raisins
Instructions
  1. Combine the oats and the next 6 ingredients, stir well and set aside.
  2. Cream shortening, gradually adding the brown sugar until light and fluffy.
  3. Add egg and mix well.
  4. Add the oat mixture to the shortening mixture alternately with the buttermilk, beginning and ending with the oat mixture; stir just until moistened and fold in raisins.
  5. Spoon into greased muffin pan, filling ¾ full.
  6. Bake in a 400 degree oven for 20-25 minutes.

 

Hope you enjoy these as much as we do……………..

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