From “101 Uses of Kudzu” Kudzu Quiche 6 servings 4 eggs 2 cups of rice ½ cup finely grated Swiss cheese ½ lb. fresh young Kudzu leaves 2Tbl. Butter or margarine ½ tsp. salt 1 cup cottage cheese ¼ cup grated parmesan cheese 6Tbl. Heavy cream or evaporated milk ¼ tsp. nutmeg 6 drops hot sauce Preheat oven to 350 degrees Grease a nine inch pie pan or use an 8-9 inch square cake pan In a medium bowl , beat 1 egg. Add rice and Swiss cheese. Stir well Spread mixture evenly in prepared pan, making a crust. Refrigerate until ready to fill and bake. Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine. Add butter and set aside. In a medium bowl , beat remaining 3 eggs. Stir in salt, cottage cheese, Parmesan, heavy cream, hot sauce, and nutmeg. When it’s all blended, stir in kudzu. Pour into prepared rice crust. Bake 30-35 minutes or until firm. Kudzu Candy Melt Almond Bark or flavored candy melts from a craft store in a double boiler add raisins nuts and crushed, dried kudzu leaves. Smooth on a sheet of wax paper; let cool then break into small pieces Kudzu Flower Jelly 4 half- pints 4 cups kudzu blossoms 4 cups boiling water 1Tbl. Lemon juice 1package pectin 5 cups sugar Put washed blossoms in a bowl. Pour Boling water over blossoms. Stir and put liquid in a medium pot. Liquid will be brown. Add lemon juice and pectin. Bring to a full roiling bowl, stirring constantly. Allow to boil 2 minutes. Skim Foam. Then pour into sterilized jars and seal. Process jelly in boiling bath for 7 more minutes. Fruit Juice Jelled Desserts 1 cup fruit juice 2 tablespoons kudzu starch Combine juice and kudzu powder in a sauce pan, whisk until powder is dissolved. Bring to a boil. Simmer stirring constantly for 1-2 minutes, or until transparent and well thickened. Pour into moistened individual cups and cool. Serve Chilled. ~ From “101 Uses for Kudzu”