Wash the poke salad good and cook until tender.
Drain well. Add cooked sauce to poke salad.
Eggs can be added to cooked poke salad.
A thin white sauce can be used.
Use only the new tender leaves of the poke salad plant.
Pick and wash greens.
Put in a large pot and cover with water.
Bring to a boil.
Boil a short time; drain and wash greens.
Repeat 2 more times.
Then put greens in fresh water and cook until 1/3 done.
Cook chopped green onions in bacon grease until transparent; add drained poke salad greens and some cooked bacon bits.
Season to taste with salt and pepper and let simmer in small amount of bacon grease for a few minutes.
Trim and wash poke salad.
Cook for 1 hour in lots of water. Drain and wash.
It should be real tender.
Add other ingredients and simmer in a skillet for 20 minutes with just enough water to keep from sticking.
Gather poke salad (about 3/4 of a grocery bag full), wash at least 3 times, then place in large vessel and cover with water. Bring to a boil and
cook a few minutes; drain and repeat the process.
(Boiling and draining twice is very important!)
After draining the second time, place in a large skillet with bacon grease, water and salt. Cook 30 to 40 minutes over low heat. Boiled eggs and/or green onions may be added, if desired.
Find poke salad in woods or on fence rows; get leaves.
Take home and wash.
Put leaves in water.
Cook awhile.
Pour water off. Add fresh water.
Boil until tender.
Add oil, about 1/4 to 1/2 cup.
Salt and pepper to taste.
Some people put eggs in it.
Pick poke salad greens.
Clean greens.
Cook until tender in a saucepan.
Heat oil in a skillet; drain off water and add greens to skillet.
Add salt and eggs when water has cooked away.
Stir until the eggs have cooked.
Happy eating!!
Wash greens carefully several times.
Cook in handful of salt until tender.
Drain and rinse several times.
Put 2 cups in skillet with some bacon grease and cook until all water is out. Add salt.
Add beaten egg and scramble in poke.
ork in pan.
Make salad; Line crispy tortillas with romaine
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Put oil in frying pan.
Get hot.
Take poke stems, sliced like okra, and roll in flour and meal.
Salt and pepper to taste. Cover and cook until tender.
Gather tender poke leaves.
Wash thoroughly as for any other leafy green vegetable.
Remove the stems and boil the leaves in a large, heavy pot of salty water.
Boil for approximately 5 minutes, stirring periodically.
Pick it, wash it, parboil it, wash again and cook until tender.
Drain; squeeze water out.
Cook in oil for 30 minutes. Add 4 eggs; stir together until done.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.