Kokomo Tribune; Kokomo, Indiana

May 12, 2014

Amish Cook makes dandelion omelet


Kokomo Tribune

---- — 3:15 a.m. Time to start the day! I pack my husband Joe's lunch while he gets ready for work. I pack a container of leftover breakfast casserole for him to eat at his 8:30 a.m. break. He isn't hungry for breakfast this early in the morning.

7 a.m. Bus is here! Verena and I get the house in order and start to make breakfast.

8 a.m. Everyone is here and we are ready to eat. On the menu is fried eggs, potatoes, side pork, cheese, hot peppers, chocolate swirl bars, coffee and juice. Just as we were ready to sit down to eat, a friend stopped in to tell us one of our calves was out. She helped us all round the calf up and we chased him into the barn. It's the same one that escaped last fall when we got them, only he's 500 ponds bigger now!

9 a.m. Everyone finds a job to do either helping with laundry or cleaning the basement.

1:45 p.m. Lunch is finally ready. We have potato soup and leftover fried chicken from last night. I make some fresh lemonade, which is always a good thirst quencher.

3:30 p.m. The children arrive home from school and my husband Joe soon after that.

3:45 p.m. Daughters Eliazbeth and Susan are home from the factory.

4 p.m. I leave with Benjamin and Kevin to go get their cleanings at the dentist.

5:50 p.m. We are back and the girls have potatoes cooking for supper, bacon fried and dandelions washed for me to make a dandelion salad. It is so nice when I can leave and the girls take over with the work.

7 p.m. We eat supper and everyone seems ready to call it a day. Joe and Benjamin were working on digging a trench to bury some tile. We are trying to get the water to drain away from the house better when it rains really hard.

9 p.m. Everyone is cleaned up and ready for bed. God has blessed us once again. Let us thank Him daily.

I'll share the recipe for dandelion omelet that niece Elizabeth Wengerd shared in the family cookbook. Elizabeth will have her 21st birthday already on May 17. The years sure go by way too fast.

DANDELION OMELET

1 /4 cup dandelion buds

ΒΌ cup chopped red pepper

4 eggs, beaten

1 teaspoon water

Cheese

2 tablespoons butter

In a skillet, saute 1 /4 cup dandelion buds and 1 /4 cup chopped red pepper in 1 tablespoon butter for 2 or 3 minutes. Remove and set aside. In the same skillet, melt another tablespoon of butter. Beat 4 eggs with a teaspoon of water and pour into skillet. As eggs set, lift the edges and let the uncooked portion flow underneath. When eggs are set, sprinkle with cheese and spoon the dandelion mixture over half of the eggs. Fold in half and enjoy!