DANDELION JELLY

                            2 c dandelion blossoms
                            1 qt water
                            1 pkg (1 3/4 oz) powdered pectin
                            5 1/2 c sugar
                            2 Tbs orange OR lemon extract
                            4 to 6 drops grren food coloring, optional

                            In a saucepan, bring blossoms and water to a boil; boil for 4 minutes. Strain through a damp jelly bag
                            or cheesecloth, reserving 3 c liquid. Discard blossoms. In a large kettle, combine liquid and pectin; stir
                            well. Bring to a full rolling boil over high heat, stirring constantly. Add sugar; return to a full rolling boil.
                            Boil for 1 minute, stirring constantly. Remove from heat; add extract and food coloring if desired. Skim
                            off foam. Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust lids. Process for 5 minutes in
                            BWB. Yield: about 6 half-pints.

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

                            DANDELION SALAD

                            1 Tbs vegetable oil
                            1 tsp cider vinegar OR lemon juice
                            2 c young dandelion leaves
                            1/4 c sliced green onion or leeks
                            2 hard-cooked eggs, sliced
                            1/2 c grapefruit OR tangerine OR mandarin orange slices
                            Dandelion blossoms, optional

                            In a small bowl, whisk oil and vinegar. Combine dandelion leaves and onion; add dressing and toss to
                            coat. Arrange on two salad plates; top with eggs and fruit. Garnish with blossoms, if desired. Yield: 2
                            servings.

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

                            DANDELION OMELET

                            1/4 c unopened dandelion buds
                            1/4 c chopped sweet red pepper
                            2 Tbs butter, divided
                            4 eggs
                            1/2 tsp water
                            1/2 c shredded cheddar cheese
                            Dandelion blossoms, optional

                            In a 8" nonstick skillet over medium heat, saute buds and red pepper in 1 Tbs butter for 2 to 3
                            minutes; remove and set aside. In the same skillet, melt remaining 1 Tbs butter. In a small bowl, beat
                            eggs and water. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked
                            portion flow underneath. When the eggs are set, sprinkle with cheese. Spoon dandelion mixture over
                            half of the eggs; fold omelet in half. Garnish with dendelion blossoms, if desired. Yield: 2 servings.
 
 

                            Miriams Mom

                            (from the collector's edition of Birds and Blooms)

                            ****REMEMBER: Make sure that any dandelions you use for these recipes have NOT been treated with
                            chemicals!! Know where they came from, and KNOW WHAT WEEDS YOU ARE USING!