West Virginia - The Mountain State, State flower: Big Rhododendron

1. Lettuce and Scallion Soup
2. German Sour Bean Salad
3. Brunswick Stew
4. Spiced Nut Corn Bread
5. Southern Corn Pudding
6. Cheese Pie Dalzell

Lettuce and Scallion Soup - Serves 4

1 medium head green garden lettuce, shred finely
8 scallions, minced along with tops
3 Tbsp bacon fat
1 tsp curry powder
¼ tsp dried tarragon
1 cup hot chicken broth
1 cup light cream
Chopped chives
1 hard boiled egg, sliced

Sauté the scallions in the bacon fat until soft but not browned. Add the shredded lettuce, curry powder, tarragon and hot chicken broth. Stir well and simmer, covered, for 4 to 5 minutes or until lettuce is wilted and tender. Puree the mixture in blender, return it to sauté pan and add the cream.

Taste for seasoning, bring to boil and serve with slice of hard boiled egg and a sprinkling of chives floated on each serving.

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