APRIL 5TH: DANDELION, CARAMEL and RAISIN AND SPICE BARS

Dora’s Dandelions 

5 lb. white potatoes, peeled and cubed

3 Tbsp. butter

Salt & pepper, to taste

1 lb. bacon, diced

1 lb. torn dandelion greens

1 medium onions, diced

1 egg, lightly beaten

½ c. white vinegar

1 Tbsp. white sugar

1 Tbsp. all-purpose flour

Bring large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, toss with butter and season with salt & pepper. Place bacon in large deep skillet. Cook over MEDIUM HIGH heat until evenly brown. Remove bacon and drain on paper towels. Set aside the pan with bacon grease. In large bowl, gently toss together dandelion greens and onion. In small bowl, whisk together egg, vinegar and sugar. Season with salt & pepper. Stir egg mixture into skillet with warm bacon grease. Mix in diced bacon and flour and whisk for about 1 minutes, until thickened to consistency of salad dressing. Pour at once over dandelions and toss to coat. Serve greens over potatoes.

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