Dandelion Wine

Another nostalgic recipe to save for spring is Dandelion Wine (dated 9/79)

Five pounds dandelion flowers

crumbled yeast cakes (two)

six pounds sugar

Gather dandelion flowers early in morning. Boil in water to cover, added crumbled yeast cakes and sugar. (Cool before adding yeast so as not to kill yeast). Pour into crock, let stand 15 days. Strain off dandelions. Add more sugar if needed. Let stand 15 more days. Taste for alcoholic content. If not strong enough, add more sugar. Bottle.

Sweet Potato Bread (First Prize)

1/4 c. shortening

1/4 c. brown sugar, firmly packed

2 eggs, well beaten

1 1/4 c mashed cooked sweet potatoes, fresh or canned

2 T milk

1 t lemon juice

2 c sifted all-purpose flour

4 t baking powder

1/2 t salt

1 c chopped nuts

1/4 c orange marmalade

3 unpeeled orange slices

Cream shortening; add sugar and beat until light and fluffy. Add eggs, yams, milk and lemon juice; beat well. Sift flour, baking powder and salt together. Add sifted ingredients and nuts to sweet potato mixture and mix only until ingredients are combined.

Spread orange marmalade evenly over the bottom of greased 9 x 5 x 3 inch pan. Arrange orange slices on marmalade. Turn yam batter into pan and bake in moderate oven 350 degrees 1 hour and 30 minutes. Remove from pan, and cool before slicing.

Egg Scramble Casserole

2 TBSP. Butter/Marg.

2 TBSP. Flour

2 c. milk

1/2 tsp. salt

1/8 tsp. pepper

1 c. shredded processed American cheese

1 c. chopped Canadian bacon - or ham

1/4 c. chopped green onions

3 TBSP butter/marg.

1 dozen eggs

1 4 oz. can mushrooms - drained

1 1/2 c. bread crumbs - buttered

1/8 tsp. paprika

Combine the first 2 ingredients. Cook over low till bubbly. Gradually add milk. Stir till thick and smooth. Add salt, pepper, cheese and stir till cheese melts. Set aside. Saute onion till tender with margarine and bacon. Scramble eggs with sauteed mixture. Add mushrooms to cheese sauce and combine everything. Place in lightly greased 12 x 7 x 2 baking dish. Top with bread crumbs and paprika. Bake 350 degrees 30 minutes. May prepare ahead of time and refrigerate, then bake.

Eggs Can Be Frozen

Did you know egg whites can be frozen and that when defrosted they'll beat just the same as unfrozen ones?

I used to throw egg whites away when using only yolks for a recipe before I discovered this.

Now, I freeze the whites until I have enough to bake an angel food cake instead of using whites from whole fresh eggs for this, then wondering what to do with the unused yolks. --A.R.

Did you know the yolks can be frozen too, either separately or in combination with the whites? Sure thing - and they freeze beautifully too.

However there are certain things to remember when doing this, not the least of which is to thaw them in the refrigerator and not at room temperature.

Egg yolks need to be put through a medium mesh strainer. Then add a tablespoon of sugar or white corn syrup or a half teaspoon of salt to each cup of liquid yolks. This is to prevent the yolks from becoming gummy during storage. Mix throughly before freezing.

Label the yolks. Those mixed with sugar or corn syrup can be used in making sweet treats or baking; those mixed with salt can go into non-sweet recipes.

To freeze whole eggs, blend the yolks and whites in a bowl, but do not beat!

Put the blended eggs through a strainer and again add one tablespoon of sugar or white corn syrup or one-half teaspoon salt to each cup of eggs. As with egg yolks, this step is important to prevent gumminess during storage. Again, label them so you'll know sweet from salty, and thaw in the refrigerator.

Egg whites need only to be put through a strainer and placed in freezer containers. It is not necessary to add sugar or salt.

After preparing the eggs, place them in rigid freezer containers, allowing at least a half inch of headspace for expansion. Seal and store in the freezer.

Frozen eggs will keep for six months to a year, gals, so take advantage of seasonal lows on egg prices and stock up!

Split Pea Soup (Le Cordon Bleu)

Soak 1 pound split green peas in cold water to generously cover them for 4-5 hours or overnight. Drain and cook them in 1 quart slightly salted (not iodized) water, skimming once or twice, until peas are soft. Strain, reserving the liquid and mash peas through sieve. Or using a blender, be sure to not crowd the peas or there will be an explosion. In heavy pot melt 3 tablespoons fat bacon or ground salt pork. Add 1 1/2 cups good homemade stock (or your favorite consomme or bouillon), the pureed peas, freshly ground black pepper and a bouquet garnie - and simmer for 15 minutes. Stir in 1 tablespoon buerre maurie - and serve with diced toasted bread croutons on top.

--- bouquet garnie: Tie in small cheesecloth bag 1/2 carrot cut lengthwise, 1 leek (or green onion), few sprigs parsley, 1 sprig celery top, bit of thyme, 2 cloves and 1/4 bay leaf. Cook in a stew or soup, removing before serving.

-----buerre maurie: Cook 2 tablespoons butter until browned but not black. Add 2 tablespoons flour or 2 teaspoons potato flour, blending smoothly, add gradually 1-3 cup consomme or stock and 1 tablespoon brandy, cooking until smooth for two minutes. This will keep refrigerated for future use in choice recipes.

Burgundy Cheeseburgers

1 lb. ground beef

1 medium onion, grated

2 tbsps. fat

3 tbsps. flour

1/3 cup California Burgundy or other Red Table Wine

6 slices process American cheese

1 tsp. Worcestershire sauce

1/2 cup drained pickle relish

Salt and pepper

6 hamburger buns

Saute beef and onion in oil until meat is nicely brown, separating into bits with fork.

Sprinkle flour over meat and blend well. Add wine. Cook, stirring constantly, until mixture thickens and boils. Remove from heat; addd pickle relish, Worcestershire sauce, salt and pepper. Cut a thin slice from top of each bun and hollow out insides. Fill hollow with meat mixture (1/2 cup per bun), add slice of cheese on top; then replace tops. Place in baking pan, cover and bake in moderate oven (350 F.) for 30 minutes.