86-'-«r.c~. 2. ■ rin.ilnj, fj,'.w.-day, Mj> 20, 1995
Rhubarb And Strawberry Ti
For a vegetable that has so much
going for it, rhubarb has a bum rap.
Maybe it’s the name, a reflection
of its Mongolian origin, or the fact
that rhubarb’s roots have been
used for medicinal purposes.
Kitchen Kettle Village in Inter
course holds a festival every third
Saturday in May to celebrate rhu
barb’s versatility. Today’s the day
for the rhubarb fest that includes a
pie contest and all types food using
rhubarb.
These cow collectibles, shown by Lou Ann Good, will be given as prizes during the
Cow Mania Drawing. Deadline for entries is June 1.
Lancaster Farming Sponsors
Cow Mania Drawing
Lancaster Farming is holding a Cow Mania Drawing. To be eligible to win one of the
collectible cow items offered, send a recipe using at least one dairy product as a sizeable
ingredient.
The recipe may be for an appetizer, dip, soup, bread, main dish, vegetable, dessert, bever
age, snack or salad. It must include at least one of the following ingredients: milk, cream,
sour cream, whipped cream, butter, yogurt, buttermilk, ice cream, cottage cheese, ricotta
cheese, cream cheese, or any hard or soft cheese.
Do not send recipes using margarine or non-dairy substitutes.
Clearly print or type your recipe. Be sure to give accurate measurements, temperatures,
times, and sizes of baking dishes to use.
Be sure to include your name, full address, and phone number on the recipe. Please
include a few paragraphs about yourself and your family. Although it is not required, we’d
like a picture of you or your family to include with the recipe when it is printed during June
Dairy Month. Photos will be returned if you mark your name and address on the back of the
photo.
This is a popular annual event for our readers who not only enjoy the recipes but also read
ing tidbits of information about the person who submits the recipe.
Send your recipe, accompanying information, and photo to Lou Ann Good, Lancaster
Farming Cow Mania Drawing, P.O. Box 609, 1 E. Main St., Ephrata, PA 17522.
Only one recipe per family. Send it immediately as the deadline for entries to reach us is
June 1.
“We experiment a lot to develop
new ideas and recipes that use
jams, jellies, and relishes as a main
ingredient,” said Pat Burnley, who
started Kitchen Kettle Village with
her husband more than 40 years
ago. “I started collecting recipes
since I was old enough to stir my
mother’s jam kettle, and found that
as a flavor enhancer, a jelly or jam
can add excitement to just about
any dish, and cut down on the pre
paration time.”
Here are some recipes from
Kitchen Kettle and from our read
ers who enjoy rhubarb’s distinc
tively tart taste, a delightful way to
celebrate spring.
Although a bit early, strawberry
season will be here before we
know it. Most of us have plenty of
favorite recipes for strawberries.
But, don’t be hesitant to try new
ones such as strawberry cheese
cake. It may become your favorite.
RHUBARB CAKE
me
4 cups rhubarb, chopped
'A cup sugar
3 ounces strawberry gelatin
(dry)
1 box dry yellow cake mix
2 cups water
Put rhubarb on the bottom of a
cake pan. Sprinkle sugar over rhu
barb. Sprinkle dry strawberry gela
tin over the sugar and rhubarb.
Sprinkle cake mix over the sugar,
gelatin, and rhubarb. Pour water
over cake mix. Do not stir. Bake at
3SO degrees for 45 minutes. Serve
with milk or ice cream.
Judith Zimmerman
Lebanon
CHERRY RHUBARB
CRUNCH
1 cup rolled oats
1 cup brown sugar
1 cup flour
Vi teaspoon salt
Vi cup butter
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon almond extract
21-ounces cherry pie filling
Vi cup finely chopped walnuts
In a large mixing bowl, combine
oats, brown sugar, flour, and salt.
Cut in butter until crumbly. Pat 2
cups of mixture into greased
13x92x-inch baking pan. Cover
with rhubarb. In saucepan, com
bine sugar and cornstarch. Stir in
water. Cook until mixture is thick
ened and clear. Stir in extract and
cherry filling. Spoon over rhubarb.
Combine nuts with remaining
crumb mixture. Sprinkle over
cherries. Bake at 350 degrees for
40-45 minutes. Serves 12-15.
This is a family favorite. It is
great with ice cream of with milk.
K.L. Ovelman
TurbotviUe
Each year the Pennsylvania Beef Council and the National Live
Stock & Meat Board select winning state and national Beef Backers.
Winners are restaurants, both large and small, that do an outstanding
job menuing beef.
Nominate your favorite restaurant by May 27, and you will receive a
recipe brochure, “30 Meals in 30 Minutes,” which features 30 beef
recipes that can be made in 30 minutes or less. Submit your nomination
for the 199 S Beef Backer, contact:
Pennsylvania Beef Council, 4714 Orchard St, Harrisburg, PA
17109.
Also, a brand new new “Grilled Beef” brochure is hot off the press.
Write to the address above to request a free copy. Here is a recipe from
the brochure.
FAJITAS ON-A-STICK
I'A pound boneless beef top sirloin steak, cut 1-inch thick
'/i cup prepared Italian dressing
3 tablespoons lime juice
2 medium green or red bell peppers, cut lengthwise and quartered
2 medium onions, cut crosswise into 'A -inch slices
Salt
8 medium flour tortillas, wanned
Prepared salsa
Soak eight 9-inch.bamboo skewers in enough water to cover 10
minutes; drain.
Trim fat from beef steak. Cut steak crosswise into 'A -inch thick
strips. Thread an equal amount of beef, weaving back and forth, onto
each skewer.
In small bowl, combine dressing and lime'juice, mixing well; brush
onto beef, peppers, and onions.
Place vegetables on grid over medium ash-covered coals; grill pep
pers uncovered 12 to IS minutes and onions IS to 20 minutes or until
tender, turning both (Mice.
Approximately 10 minutes before vegetables are done, move veget
ables to outer edge of grid. Place beef ki center of grid, grill 8 to 10
minutes for medium doneness, turning once.
Season beef with salt, as desired; remove beef from skewers. Serve
beef and vegetables in torillas with salsa.
Makes 4 servings (532 calories, 21 g fat per serving).
Featured Recipe
RHUBARB CAKE
A cup butter
I'/icups sugar
2 eggs, well beaten
3 cups flour
4 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
Pinch salt
4 cups rhubarb, cut in 'A -inch
pieces
1 package strawberry Jell-O
'A cup sugar
'A cup flour
3 tablespoons butts
Mix together first eight ingre
dients with mixer. Blend well.
Smooth batter into large buttered
9x13-inch pan. Mix rhubarb with
sugar and Jell-O. Place over batter.
Crumble last three ingredients
together and sprinkle over
mixture.
Bake at 375 degrees for 35-40
minutes.
Millie Dillingham
East Earl
RHUBARB OATMEAL BARS
V/i cups flour
'A cup chopped walnuts
1 cup packed brown sugar
'/> teaspoon cinnamon
V/i cups rolled oats
'A teaspoon salt
3 A cup butter
10-ounces strawberry rhubarb
jam
Combine the flour, oats, sugar,
cinnamon, and salt Add butter,
and blqnd to produce coarse
crumbs. Press half the crumb mix
ture into a greased 13x9-inch pan.
Spread with the strawberry
rhubarb jam. Top with remaining
crumbs and walnuts. Bake at 375
degrees for 25 to 30 minutes. Cool
and cut into bars.
Kitchen Kettle
(Turn to Pago B 7)