A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamed Dandelion Leaves
- add review
- #3443
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound fresh dandelion leaves
1 quart water
2 tablespoons butter
1/2 teaspoon salt
2 tablespoons flour
1 cup milk
salt and pepper
directions
Clean and wash the dandelion leaves and put into a 3 quart saucepan. Add water and salt and allow to come to a boil. Lower heat and simmer for 15 minutes. Remove from heat and drain.
Over high heat, melt the butter in a 2 quart saucepan. Add the flour and work the mixture into a smooth paste. Add the milk to make a smooth thick cream. Add salt and pepper.
Place the dandelion leaves, well drained, on a cutting board and chop very fine. Add the leaves to the sauce and mix, reheat if necessary.
Serve with meat in large bowl.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments