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Kudzu Recipes

From “101 Uses of Kudzu”
Kudzu Quiche

6 servings
4 eggs
2 cups of rice
½ cup finely grated Swiss cheese
½ lb. fresh young Kudzu leaves
2Tbl. Butter or margarine
½ tsp. salt
1 cup cottage cheese
¼ cup grated parmesan cheese
6Tbl. Heavy cream or evaporated milk
¼ tsp. nutmeg
6 drops hot sauce
Preheat oven to 350 degrees
Grease a nine inch pie pan or use an 8-9 inch square cake pan
In a medium bowl , beat 1 egg.
Add rice and Swiss cheese. Stir well
Spread mixture evenly in prepared pan, making a crust.
Refrigerate until ready to fill and bake.

Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine. Add butter and set aside. In a medium bowl , beat remaining 3 eggs.

Stir in salt, cottage cheese, Parmesan, heavy cream, hot sauce, and nutmeg. When it’s all blended, stir in kudzu. Pour into prepared rice crust. Bake 30-35 minutes or until firm.

Kudzu Candy

Melt Almond Bark or flavored candy melts from a craft store in a double boiler add raisins nuts and crushed, dried kudzu leaves. Smooth on a sheet of wax paper; let cool then break into small pieces

Kudzu Flower Jelly

4 half- pints
4 cups kudzu blossoms
4 cups boiling water
1Tbl. Lemon juice
1package pectin
5 cups sugar
Put washed blossoms in a bowl.
Pour Boling water over blossoms.
Stir and put liquid in a medium pot.
Liquid will be brown.
Add lemon juice and pectin.
Bring to a full roiling bowl, stirring constantly.
Allow to boil 2 minutes. Skim Foam.
Then pour into sterilized jars and seal.
Process jelly in boiling bath for 7 more minutes.

Fruit Juice Jelled Desserts

1 cup fruit juice
2 tablespoons kudzu starch

Combine juice and kudzu powder in a sauce pan, whisk until powder is dissolved. Bring to a boil. Simmer stirring constantly for 1-2 minutes, or until transparent and well thickened. Pour into moistened individual cups and cool. Serve Chilled.

~ From “101 Uses for Kudzu”