===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 04-24-34 (23 19)             Number: 394
From: JUGGS #20 @9415*2            Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Dandelion casserole            Conf: (37) Home Cooki
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A favorite recipe of Italy imported to this country at the turn of the 

century.
The use of the dandelion plant by many Italian families is common in
the country of Italy.  Although not as well known in this country.  This
one contains meat.  Enjoy!! Hope you all do enjoy this.
It sure is different

Ingredients:

1 pound ground beef or a blend of beef and pork

1 cup fine fresh breadcrumbs

2 tblsp.  finely chopped parsely

1 tsp. finely chopped garlic

1 tsp. dried oregano, basil or marjoram
   salt and freshly ground pepper to taste

1 egg lightly beaten
4 tblsp. milk
2-4tblsp. olive oil
2-6 quarts fresh tender dandelion greens
2 cups drained canned tomatoes
1 cup fresh, or canned beef broth
Hot pepper flakes
Freshley grated Parmesan cheese

Directions:
Combine the meat, breadcrumbs, parsely, garlic, oregano,salt,pepper,
egg and milk in a mixing bowl.  Blend well.  Shape mixture into 40
to 45 small meat balls about 1 inch in diameter.
Heat a small amount of oil in a skillet and cook meatballs, a few
at a time, until brown all over.  Drain and set aside as each batch
is cooked.
To 1. buttered casserole dish add alternate layers of dandelions,
brown meatballs and canned tomatoes.  Pour the broth over all.
Add salt and pepper to taste.  Partly cover, bring to a boil and
simmer about 20 to 30 min.  Serve with hot pepper flakes and
Parmesan cheese.

Serves 46- 48

*Origin.  Toni's Open House
Juggs