Scalloped Wild Onions

Name: Scalloped Wild Onions
Ingredients: 4 c. wild onions, peeled; 2 c. boiling water; 3 Tbsp. flour; 3 Tbsp. margarine; 1 can cream of mushroom soup; 1/2 c. dry white wine; 1/2 c. Cheddar cheese, grated; 3/4 ??? dried pinto beans; 1 1/2 c. tumbleweeds or curly endive; 1 1/2 c. cooked wild rice; 3/4 c. sunflower or corn oil; 2 Tbsp. chopped chives; 2 small cloves garlic, peeled; 1/2 tsp. black pepper; 1/8 tsp. salt; 3 Tbsp. herb-red wine vinegar

16 ingredients

6 steps

Ingredients

4 c. wild onions, peeled
2 c. boiling water
3 Tbsp. flour
3 Tbsp. margarine
1 can cream of mushroom soup
1/2 c. dry white wine
1/2 c. Cheddar cheese, grated
3/4 ??? dried pinto beans
1 1/2 c. tumbleweeds or curly endive
1 1/2 c. cooked wild rice
3/4 c. sunflower or corn oil
2 Tbsp. chopped chives
2 small cloves garlic, peeled
1/2 tsp. black pepper
1/8 tsp. salt
3 Tbsp. herb-red wine vinegar

Directions

1

Soak beans overnight in enough water to cover.
2

In morning, drain and rinse, then place in saucepan with fresh water to cover beans.
3

Boil over high heat, then reduce and simmer until beans are soft and skins split.
4

Add water if beans begin to dry and stir occasionally to prevent sticking.
5

Remove from heat when cooked.
6

Drain and allow to cool.