osu_archives

Recipe for the day: The Alternative to “Traditional” Chips

Dasheen Chips

• Pare raw dasheens without wetting them.
• Slice evenly about one-sixteenth of an inch thick and soak in plenty of water for one to two hours, changing the water at least once.
• Dry the slices between cloths and fry in deep fat to a straw color.
• Place some chips on paper so that the excess fat may be drawn from them.
• Salt immediately when taken from the hot fat.

Dasheen – is a common tuber found all over the world. The root can be used in many foods and was promoted as a crop by the Florida Department of Agriculture and is also known as Taro.

Farmers’ Bulletin 1396 Dasheen, a Southern Root Crop June 1924

Recipe for the day: Start your day off right– eggs & greens!

Baked Omelet with Greens

• 1 quart or ½ lb. spinach, kale, Swiss chard, or other greens
• 1/4 cup butter
• 1/3 cup flour
• 1 teaspoon salt
• 1/8 teaspoon pepper (pinch)
• ¾ cup liquid (milk, cream, water, soup stock, vegetable juice, or a mixture of two or more of these)
• 4 eggs
• 1 teaspoon lemon juice or vinegar

Wash the greens with great care, boil until tender (20 – 25 min.) in the least possible amount of water; drain and chop fine.

Melt the butter, add the flour, and cook for one minute.

Add the milk, stirring constantly, and cook until the mixture is smooth and thick.

Add the chopped greens and the egg yolks, unbeaten.

Beat the whites of the eggs stiff and add them to the other mixture by the cutting and folding process.

Pour into a buttered baking dish and cook in a slow oven for 30 minutes, or until firm and brown.

Serve at once.

Farmers’ Bulletin 712 School Lunches March 1916