BS-Uncwtef Firming, Saturday, April 20, 1991 i Home On The Benge Rhubarb Cooking For Every Taste The rhubarb plant, sometimes referred to as pie plant, is classified as an herb and sometimes as a veg etable; however, for cookery it is classed with fruits. Fresh, field, or hothouse rhu barb is available. When making your selection, get fresh, large, crisp, and straight stalks of red or cherry color. The condition of the leaves is a reliable guide in judging freshness. For those who would like to expand their collection of rhubarb recipes, order Rhubarb Cooking for All Seasons. It has more than 150 recipes compiled by LaDonna Thompson. Send $6 to Rhubarb Cookbook, Box 392, Hopkins, MN 55343. RHUBARB SAUCE 2 pints rhubarb, fresh or frozen 1 pint strawberries, mashed, fresh or frozen 2 cups water 16-ounce box strawberry Jell-O 1/4 cups sugar Chop rhubarb finely and mea sure. Cook the rhubarb in water until soft. Stir in Jell-O. Add sugar and strawberries. Serve cold, topped with whipped cream or add 1 more cup of water before cooled and serve over Angel Food Cake. Contributor writes the sauce is delicious and is a good year-round dessert. Miriam Hilsher Elizabethtown FRENCH RHUBARB PIE 2 cups rhubarb, chopped Mix together: 2 eggs, beaten 1 cup granulated sugar 1 cup brown sugar 3 tablepoons flour 2 tablespoons butter, melted Place uncooked rhubarb in unbaked pie crust. Pour egg mix ture on top of rhubarb. Place crumbs on top. Bake 425 for 10 minutes; reduce heat to 350 degrees for 20 minutes. Mary Ann Ebersol Bird-in-Hand RHUBARB JELLY 5 cups rhubarb, diced 4 cups sugar Combine rhubarb and sugar and let set overnight. Boil 5 minutes. Stir in 1 package of strawberry Jell-O. Put in jars. Mary Ann Ebersol Bird-in-Hand f Recipe Topics | t If you have recipes for the topics listed below, please share £ \ them with us. We welcome your recipes, but ask that you \ \ include accurate measurements, a complete list of ingre- \ \ dients and clear instructions with each recipe you submit. \ f Send ydur recipes to Lou Ann Good, Lancaster Farming, P.O. \ x Box 609, Ephrata, PA 17522. Recipes should reach our office \ I one week before publishing date. \ April 27- Foods, Beverages That Heal 4- Your Favorite Restaurant Recipe 11- Your Mother's Favorite Recipe 18- Strawberry Favorites May RHUBARB PIZZA '/< cup sugar 1 cup flour 1 teaspoon baking powder 'A teaspoon salt 2 tablespoons shortening 1 egg, beaten with 2 tablespoons milk Pat mixture into bottom and sides of pan. Place 3 cups diced rhubarb over crust. Sprinkle 3-ounce box of strawberry Jell-0 over top. Mix together and sprinkle over rhubarb and Jell-O: 14 cup sugar 14 cup flour 'A cup melted margarine Bake at 350 degrees for 45 minutes. Mary Ann Ebersol Bird-in-Hand RHUBARB CAKE VA cups brown sugar, packed 14 cup shortening 1 cup sour milk or buttermilk 1 egg 2 cups flour 2 cups diced rhubarb 14 cup sugar 1 teaspoon baking soda 14 teaspoon salt 2 teaspoons cinnamon Cream brown sugar and shor tening, then add egg. Sift together flour, salt, and soda. Alternately add small amounts of flour mixture and milk to egg mixture. Fold in diced rhubarb. Pour into greased 9x13-inch pan. Combine sugar and cinnamon. Sprinkle on top of cake batter. Bake in 350 degree oven for 35 to 40 minutes. Serve with whipped cream or ice cream. Farms View Roadstand Wayne, NJ RHUBARB CRISP 4 cups rhubarb, diced 1 teaspoon cinnamon 'A teaspoon salt ’/« cup flour ) 'A cups sugar A cup butter Place rhubarb in shallow pan. Sprinkle with cinnamon and salt. Combine flour, sugar, and butter until crumbly, spread over rhu barb. Bake uncovered about 40 minutes at 350 degrees. Serve plain or with whipped cream. Irene Kuehm Wayne, NJ Rhubarb is often FRENCH RHUBARB PIE 2 eggs I'A cups sugar 1 teaspoon vanilla 4 tablespoons flour 3 to 4 cups rhubarb, diced 1 9-inch unbaked pie shell Topping: V* cup flour 'A cup brown sugar 'A cup butter, softened Mix eggs, sugar, vanilla, and flour. Add rhubarb and pour into pie shell. Mix flour, brown sugar, and but ter to crumbs and sprinkle on pie. Bake at 400 degrees for 10 minutes and continue baking at 350 degrees for 30 minutes or until set. May be served warm with milk or ice cream. Anna Mary Wenger Lititz CONGEALED RHUBARB SALAD 2 cups rhubarb 2 cups pineapple juice 2 packages strawberry-flavored gelatin Red food coloring, optional 1 cup peeled apples, finely chopped 'A cup black walnuts, chopped Cook rhubarb in 'A cup boiling water for 5 minutes or until tender. Add 1 cup pineapple juice and bring to a boil. Add gelatin and stir until dissolved; add 1 cup cold pineapple juice and food coloring. Chill until mixture begins to con geal; add chopped apples and wal nuts. Refrigerate until firm. Serves 8. Joann Hensley McGaheysville, VA sweetened with a streusel or crumb topping GRANDMA’S LEBANON COUNTY RHUBARB JAM 2Vi pounds rhubarb, cut in 1-inch pieces V/i pounds sugar Vi cup water 2 oranges, ground skin, pulp Wash rhubarb and cut, place into 3-quart saucepan. Grind the oranges and add to rhubarb; add sugar and water. Bring to a boil. Boil for 30 minutes, stirring occasionally. Pour into sterilized jars and seal. Betty Light Lebanon Recipe | Pennsylvania Daily Princess Kristin Metzker has recently released# her recipe brochure. All recipes use Real dairy products and have com- # plete, easy instructions. b Kristin who was crowned Blair County Dairy Princess in the spring^ Featured < of 1990, and she won the state title at the annual September pageant \ X In the next few months, new dairy princesses will be crowned for? £each county. Any woman between the ages of 16 to 24 and involved in? | the dairy industry is urged to apply. Contact Jan Harding at (814)? A 226-7470 for application forms and information. ? \ Kristin’s brochure may be obtained by sending a legal-size (addressed and stamped envelope to Princess Recipe, PA Dairy Prin-| ?cess and Promotion Services, Inc., 214 S. St, Box 640, Clarion, PA2 ? 16214. J b Kristin asks, ‘Tired of just plain ice cream? Remember that Mr. \ ice cream topping? There’s a better topping and it’s easy in? 4your microwave. Here is one of the recipes that appears in her? \ brochure. x \ CHOCOLATE CRUNCH ICE CREAM TOPPER ? '/> cup butter X 'A cup chopped walnuts X 6 ounces semi-sweet chocolate bits b Melt butter in microwave. Mix in nuts. Cook mixture on high power 4 for 1 to 1 A minutes. Mix in chocolate until melted. Pour over ice i cream. Refrigerate any extra topping and melt to reuse. RHUBARB DRINK In 4-quart kettle, fill halve full with rhubarb; then fill with water. Bring to a boil. Let stand 30 minutes; drain. Drink: 1 small can frozen lemonade 1 small can frozen orange juice 2 quarts rhubarb juice 3 1 /i quarts water 1 package raspberry-flavored Kool-Aid 2 cups sugar Mix drink ingredients together. Add ice cubes. Snyder Co. Reader (Turn to Page B 8)
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