-=> Mike Powell wrote to DAVE DRUM <=-

 > Raises hand. Dandelion greens, of course - both as salad greens and as
 > part of a cooked dish. Wild onions/garlic. Onion leaves are flat while
 > garlic shoots are hollow. But be sure they have the characteristic pong
 > of onion or garlic or you could have a toxic lily.

 MP> I intentionally plant lillies so I am familiar with the bulbs and how
 MP> they could be mistaken for onions.  They don't smell anything like the
 MP> onions, though.

 > Chickweed - you can use it anywhere you'd use spinach.

 MP> That is the one I was thinking of.

 MP> We have two different plants that are called chickory here... one is
 MP> the leafy variety that looks like a salad fixing and apparently can be
 MP> used as one, while the other is the "blue daisy" variety with
 MP> stick-like stems and a tubor that can apparently be used.  IIRC, the
 MP> early settlers used the latter to make some kind of coffee or tea from.

In some parts of the south it's hard to find a cup of straight coffee.
Seems they likes their chickory. In fact Luzianne brand coffee comes
with the chickory aready blended it the grounds. Dunno about their tea.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coffee Pots de Creme
 Categories: Desserts, Dairy, Booze, Nuts
      Yield: 8 Servings
 
    600 ml Thickened cream (2 cartons)
    1/2 c  Roasted coffee beans
      6    Egg yolks
    1/4 c  Castor sugar
      2 ts Tia Maria or Kahlua

MMMMM--------------------------PRALINE-------------------------------
      2 tb Slivered almonds
    1/4 c  Sugar
      1 tb Water
 
  Pour cream into saucepan, bring to the boil, add coffee
  beans, reduce heat. Simmer gently 3 minutes, remove from
  heat, stand for 30 minutes, strain.
  
  Whisk egg yolks, sugar and Tia Maria in a bowl, whisk in
  coffee-flavoured cream. Pour mixture into individual
  ovenproof dishes (1/3 cup capacity).
  
  Place dishes into a lamington pan**  Pour enough hot
  water into the pan to come half way up the side of the
  dishes. Cover with foil or lids, bake in slow oven for
  about 20 minutes or until mixture is just set.
  
  Cool, refrigerate before serving.
  
  PRALINE: Place almonds into a saucepan, stir constantly
  over heat until lightly browned, spread evenly onto a
  lightly greased oven tray. Combine sugar and water in
  same pan, stir constantly over heat without boiling
  until sugar is dissolved. Boil rapidly without stirring
  until mixture turns golden brown. Remove from heat,
  allow bubbles to subside, pour over almonds, chop
  roughly when set.
  
  Decorate pots de creme with extra whipped cream and
  praline.
  
  (**  A lamington dish is a wide shallow metal dish
  for baking)
  
  Source: Australian Womens Weekly "French Cooking Made Easy"
  
  Posted by: Mike Kear
  
  Uncle Dirty Dave's Archives
 
MMMMM

... You're Old: At cafeterias, you complain that the gelatin is too tough.
--- EzyBlueWave V3.00 01FB001F