Cherokee Registry

Creamed Dandelion Leaves

1 pound fresh dandelion leaves
1 quart water
2 tbs.. butter
1/2 tsp. salt
2 tbs.. flour
1 cup milk
Salt and pepper

Clean and wash the dandelion leaves and put into a 3 quart saucepan. Add water and salt and allow to come to a boil. Lower heat and simmer for 15 minutes. Remove from heat and drain.

Over high heat melt the butter in a 2 quart saucepan, add the flour and work the mixture into a smooth paste. Add the milk to make a smooth thick cream. Add salt and pepper.

Place the dandelion leaves, well drained, on a cutting board and chop real fine. Add the leaves to the sauce and mix, reheat if necessary. Serve with meat in large bowl. Delicious served with groundhog meat and sour cream.