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Program #154
Guest: Edith Edwards

KUDZU QUICHE
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 cups grated Parmesan cheese
1/2 teaspoon dried marjoram
Dash of salt and freshly ground pepper
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

Preheat oven to 350 degrees. Grease plate and coat with Parmesan cheese.

Place the kudzu leaves in a saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1-5 minutes

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 and pepper. Blend for several seconds. Be sure not to over-blend. Add oil and milk and blend until mixed thorough.

Add the onion, green pepper and kudzu leaves. Blend in short bursts if needed, but do not puree until smooth.

Pour the mixture into the prepared pie plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving.

Makes approximately 12 servings.

KUDZU BLOSSOM JELLY
Spoon over cream cheese, or melt and serve over waffles and ice cream.
4 cups Kudzu blossom
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4 ounce) package powered pectin
5 cups sugar

Wash kudzu blossoms with cold water, and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.

Pour blossoms and liquid through a colander into a Dutch oven, discarding blossoms.

Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.

Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 2 minutes. Remove from heat; skim off foam with a spoon.

BEFORE USING THESE OR ANY KUDZU RECIPE, ONE WOULD NEED TO BE SURE THAT THE KUDZU YOU GATHER IS NOT SPRAYED WITH CHEMICAL CONTROL AGENTS THAT MAY BE HARMFUL TO HUMANS.

APPLE CIDER
The kudzu powder gives a silky smooth texture without a starchy taste.

1 1/2 teaspoons kudzu powder
6 1/4 cups apple cider, divided
4 (3-inch) sticks cinnamon
12 whole cloves
1 teaspoon grated orange rind

Combine kudzu powder and 1/4 cup apple cider, stirring well; set kudzu powder aside.

Combine remaining 6 cups apple cider and next 3 ingredients in a Dutch oven, and bring apple cider mixture to a boil. Reduce heat, and simmer 15 minutes.

Pour apple cider mixture through a wire-mesh strainer into a bowl, discarding spices. Reduce heat, and simmer, stirring.

Yield: 6 cups.

Dried kudzu leaves

Joanne and Edith cook with kudzu

Joanne tries the kudzu juice