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FRIED PURSLANE

1 cup of purslane growing tips
flour
ground bread crumbs
beaten eggs

Collect the tender new tips of purslane--about the last two or
three inches from the stems. Rinse these in water to remove any
sand. Roll them (or shake them) in flour until thoroughly floured,
and then dip in the beaten eggs. Cover each purslane stalk with
bread crumbs. This process is easiest to do if you simply line up
the three dishes of flour, eggs, and bread crumbs, and do the
breading production line style.

When the breading is done, fry or saute each purslane stalk for
about five minutes or until golden brown. Serve with catsup, mustard,
or sour cream. This is a unique hors d'oeuvre for even your finest,
fanciest parties.

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