GOOD EATS KUDZU QUICHE
This issue, we slute our namesake and look into a tyasty way to help rid the south of kudzo vines! Yum! Try it, you’ll like it!
Makes 12 servings Preparation: 20 minutes Total time: 1 hour
Preheat oven to 350 degrees. Spray two
9-inch pie plates (or 4 smaller, individual sized ones) with cooking spray. Place the kudzu leaves in a large
saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1 minute. Drain the leaves, and use paper towels
to pat them dry. Set aside. Wet the inside of a blender with water,
then empty it. Add the eggs and blend lightly for several seconds. Add the baking mix, cheese, marjoram, salt, pepper and garlic. Blend for several seconds. Add oil and milk, and blend until mixed through. Add the onion, green pepper and kudzu
leaves. Blend, in short bursts if needed, but do not puree until smooth. Pieces of onion, green pepper and kudzu still should be visi- ble.
Pour the mixture into the prepared pie
While kudzu is usually considered a dreaded, invasive vine, it's also edible. The vines are heavily treated with chemicals for weed con- trol, so it's important to pick only those that you are certain have not been sprayed.
INGREDIENTS
- 2 packed cups fresh, young kudzu leaves (leaves should be 2 to 3 inches wide) - 4 eggs - 1 cup baking mix (such as Bisquick) - 1 cup grated Parmesan cheese - 1/2 teaspoon dried marjoram - Dash salt and freshly ground black pepper - 1 clove garlic, chopped - 1/2 cup peanut or canola oil - 1/2 to 3/4 cup milk - 1/2 cup chopped onion - 1/2 cup chopped green bell pepper
42
plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving. •
-Recipe from Edith Edwards of Rutherfordton, N.C.
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