---------- Recipe via Meal-Master (tm) v8.02
       Title: RED CLOVER TEA
  Categories: Beverages, Spices
       Yield: 2 cups
       1    Handful fresh red clover
            Blossoms, w/a few leaves
            Fresh mint leaves (opt'l.)
            Several dandelion leaves
   Put the blossoms and leaves into a 2-cup earthenware
   teapot.  Fill teapot with boiling water, cover, and
   infuse for 5 to 10 minutes over very low heat.  Set
   the pot on a trivet over the burner, if necessary, to
   protect it from breaking.  Strain into a hot cup, add
   a twist of lemon and sweeten with honey.
   Some fresh mint leaves and/or several dandelion leaves
   can be used with the clover blossoms.
   Note:  Red clover blossoms may be dried to use for
   tea.  Spread the blossoms out into a single layer on a
   tray and dry them in the sun. Use less of the dried
   flowers, 1 to 1 1/2 tsp. to 1 cup of water, to make
   the tea.
   Yield: 2 cups.
   From “The Wild Flavor” by Marilyn Kluger.  Los
   Angeles: Jeremy P. Tarcher, Inc., 1984.  Pg. 253.
   ISBN 0-87477-338-5.  Posted by Cathy Harned. From:
   Cathy Harned