Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Fiddleheads On Toast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Fiddlehead ferns
Toast
Directions:
Fiddleheads on Toast I: Cook fiddleheads; drain. Arrange on squares
oftoasted bread or on toasted English muffin halves. Pour rich white
saucewith diced, hard-boiled eggs added over all. Serve sprinkled
withpaprika.Fiddleheads on Toast II: Cook fiddleheads; drain. Arrange
on toast andtop each serving with slices of crisp-fried bacon and a
generous amountof white sauce, either plain or with cheese
added.Fiddleheads on Toast III: Cook fiddleheads; drain. Roll
fiddleheads inthin ham slices; broil and serve on toast or toasted
English muffinhalves with white sauce to pour over. Add cheese to the
white sauce, ifdesired.From The Wild Flavor by Marilyn Kluger. Los
Angeles: Jeremy P.Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5.
Typed for you byCathy Harned.From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1225
Calories From Fat: 74
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 2764.8mg
Potassium: 537.6mg
Carbohydrates: 237.8g
Fiber: 11.9g
Sugar: 13.8g
Protein: 49.9g


Scale this recipe to Servings [?]