Re: What's cookin'?

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• To: v*@eskimo.com
• Subject: Re: What's cookin'?
• From: M* L* <m*@micron.net>
• Date: Sun, 19 Jul 1998 07:40:30 -0600
• Resent-Date: Sun, 19 Jul 1998 07:16:19 -0700 (PDT)
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At 08:32 PM 7/18/98 -0500, you wrote:
>Hey!
>
>Now that I have successfully grown Bright Lights (rainbow?) swiss 
>chard...what do I do with it? Mom suggested simmering with some onion and 
>vinegar...and the kids ( 4 yo and 2 1/2 yo) thought it would be good 
>freshly picked. Until they actually tried it, that is.
>
>Any other hints?
>
>Michelle- weilding chopping block and big knife
>
Steam or simmer until tender (you may want to remove colorful but chewwwwwy
midribs), then top with a sweet-sour Pennsylvania Dutch dressing.
Dressing:
2 oz. or one strip bacon, chopped and browned
add: 1 beaten egg
        2 T sugar
        1/4 cup vinegar
        1/3 cup milk
        Salt to taste, if necessary
Cook until thick, and pour over spinach or chard.  Margaret, who pressure
cooks her greens

• References:
  • What's cookin'?
    • From: G* B* &*

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