Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig This week, Mary Kihlstrom called with a recipe for "Zucchini Soup." Awhile back, Sunnie Smith sent me a recipe for "Overnight Ham and Egg Casserole." The recipes are coming up in next week's column.
Meantime, this week's column features the last "Beet Jelly" recipe I've received to date. The reader who sent it in did not sign her name, but she wrote that the recipe (and another she sent for "Rhubarb Jelly") came from the "Mite Society Cookbook." The beet jelly recipe was contributed by Audie Richardson.
The ingredients for the jelly are: 12 to 14 medium size beets (from which to make 4 cups of juice), 5 cups sugar, 1 box Sure-Jell, and 1 package raspberry Kool-Aid.
Cook beets in water until you can get the skins off. Slice beets, cover with water, and cook until beets are tender. Drain off the beet juice. Reserve 4 cups of juice and discard the beets.
Mix the beet juice and Sure-Jell. Stir and bring to a boil. Boil 3 minutes. Remove from heat and stir in the Kool-Aid. Skim and pour into jelly glasses. (Imagine Kool-Aid in jelly.)
"Rhubarb Jam" came from the same cookbook. It was contributed by Edith Reeve.
The ingredients are: 5 cups diced rhubarb, 4 cups sugar, 1 package strawberry Jell-O (or raspberry Jell-O), and 1 package frozen strawberries (or raspberries). The recipe does not specify the size of the Jell-O package, but I'm guessing that it's a small box. The recipe doesn't specify whether the fruit should be sugared, either.
Boil the rhubarb and sugar together for 20 minutes. Add to this mixture the strawberry Jell-O and strawberries. Stir well and cook a little longer. Remove from the fire and pour into hot, sterilized jars.
Following is another of Jana Rowe's rhubarb recipes. She got it from About.com.
To make "Rhubarb Crisp," you'll need: 1 cup light brown sugar, firmly packed; 1 cup all-purpose flour; 3/4 cup quick cooking rolled oats; 1/2 cup melted butter; 1 teaspoon cinnamon; 4 cups sliced rhubarb; 1 cup granulated sugar; 2 tablespoons cornstarch; 1 cup water; and 1 teaspoon vanilla.
Preheat the oven to 350 degrees. Butter an 8-inch square baking dish.
In a mixing bowl, combine the brown sugar, flour, oats, butter and cinnamon. Mix together until crumbly. Press half of this brown sugar mixture into the baking dish. Top with the sliced rhubarb.
In a saucepan, combine the granulated sugar, cornstarch, water, and vanilla. Cook together until clear and then pour over the rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350 degrees for 45 to 55 minutes.
I haven't tried this recipe yet, but I did bake up Jana's "Strawberry Rhubarb Dump Cake," and our family enjoyed it with vanilla ice cream on the Fourth. It's yummy.
Our zucchini has a way to go yet, with the late spring and all, but soon we'll all be hunting up recipes for the squash. If you have some zucchini recipes, call me at 824-8809 or send them to me at Box 415, Craig 81626.