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ACORNS AND EAT ‘EM by Suellen Ocean

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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.

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