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Retyped from an article from the Washington Post May 11th 1972<br><br><br><br><br><br><b>Dandelion Salad</b><br><br><br><br>
Fry or bake two or three strips of veg*n bacon until crisp, then drain. Arrange dandelion leaves in a shallow diish. Crumble the bacon substitute on top of the leaves, then garnish with chopped chives and parsely. Pour over t his a light dressing of 2 tablespoons vinegar, 1 tablespoon olive oil, a dash of salt and freshly ground pepper. Serve immediately.<br><br><br><br><br><br><b>Dandelion Dip</b><br><br><br><br>
Into a blender put 1/2 cup young dandelion leaves chopped finely, 1/2 cup cottage cheese, 1/2 teaspoon salt, a dash of pepper and 1 teaspoon chopped chives or onion. Blend until thoroughly mixed. Chill before serving. Garnish with sesame seeds and serve with crackers or celery.<br><br><br><br><br><br><b>Dandelion Wine</b><br><br><br><br>
Put 4 to 6 quarts dandelion flowers in a large enamel pot. For a sweet wine add 6 pounds of sugar, for a moderate table wine add 5 pounds of sugar. Add 2 gallons of water. Bring to a boil and boil 30 minutes. Strain, disgard flower heads (add to your compost pile.) Pour liquid back into enamel pot.<br><br><br><br>
Thinly peel 6 lemons and 6 oranges, which have been carefully washed. Add the peel to the pot. Add 1 tablespoon fresh ginger root. Simmer 30 minutes. Remove from heat, strain, return liquid to pot.<br><br><br><br>
Add the juice from the 6 lemons and 6 oranges and 3 cups of cut-up raisins. Dissolve 1/2 ounce baker's yeast in 1/4 cup of warm water (105 to 115 degrees). Pour the yeast into the crock, cover loosely with cheesecloth, set in warm place (about 65 to 70 degrees) for 10 to 21 days. When the fermentation stops (the mixture stops bubbling) strain into glass jars or bottles. Do not cap tightly for a few days. Rest for one year before drinking.<br><br><br><br><br><br><b>Dandelion Coffee</b><br><br><br><br>
Scrub with a stiff brush as many dandelion roots as you can collect. The bursh will not only clean the roots, but also remove the small root hairs. Spread the roots on a cookie sheet and dry in the oven after you have just finished baking something and the oven is still warm. Dry the roots until they are dark brown and snap easily.<br><br><br><br>
At this point the brittle roots may be ground in a food mill or blender and prepared in a regular coffee pot, or broken into small pieces about 1 inch long, placed in a pot with cold water, brought to a boil and simmered until it reaches strength. Then strain and serve either hot or cold.
 
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