Milkweed Bud And Cheese Chowder
|Bacon||1⁄2 Pound, cooked and crumbled|
|Bacon drippings||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Cup (8 tbs), diced|
|Celery||3⁄4 Cup (12 tbs), diced|
|Potatoes||3 Medium, peeled and sliced|
|Carrots||2 , sliced|
|Milkweed flower buds||1 Pound|
|Water||1 Cup (16 tbs)|
|Dill weed||1 Teaspoon|
|Cheddar cheese||1 Cup (16 tbs), shredded|
Place milkweed in saucepan, cover with boiling water and continue to boil for 5 minutes.
Drain; rinse and repeat boiling process.
Saute onion in bacon drippings.
Add with celery, potatoes, milkweed, dill, 1 cup water and salt and pepper to saucepan.
Bring to boil, reduce heat, then cover and simmer gently 30 minutes.
Stir in milk and cheese.
Stir until cheese melts.
Do not allow to boil.
Sprinkle with bacon.