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OAK - “any broad-leaved shrub or tree of the<br />
genus Quercus, the largest group in the beech family<br />
(Fagaceae), which includes the beeches (Fagus,<br />
Nothofagus), chestnuts (Castanea), chinquapins<br />
(Castanopis), and tan oaks (Lithocarpus.) More than<br />
400 species, 200 named varieties and forms, and 100<br />
natural hybrids are distributed through the temperate<br />
regions of the Northern Hemisphere and, to a lesser<br />
extent, in the Southern Hemisphere at high elevations<br />
in the Andes Mountains and on mountains of the New<br />
Guinea area. Approximately 80 species are native to<br />
the United States, of which 58 are trees. About 60<br />
species and varieties of tree oaks are native to China.<br />
The British Isles have two native species.”<br />
Encyclopedia Americana Vol. 20, 1988<br />
ACORN & EGG BREAKFAST<br />
For this I have on hand cold boiled potatoes. Make<br />
sure the potatoes are cold, if they are warm they’ll<br />
mush.<br />
Sauté 3 Tbs. chopped onion with two chopped cold<br />
potatoes in 2 Tbs. vegetable oil. Add 1/4 cup leached,<br />
cooked, cooled and strained acorns*, and 3-4 beaten<br />
eggs (or egg whites). Mix together then top with<br />
shredded cheese and cover. When cheese is melted<br />
it’s done.<br />
Variations: Instead of potatoes add 1 can drained<br />
corn. Be creative with this and use green onions,<br />
parsley...spices like sweet basil, sage, celery,<br />
paprika...hot peppers, green peppers, mushrooms,<br />
chives, cilantro, etc.