Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig This past week, I was happy to receive several letters and an e-mail from readers with recipes and a request for a recipe. It's so enjoyable hearing from all of you.
Your recipes will appear in this column soon.
When my sister Darlene visited us this past weekend, she brought her rhubarb coffee cake. The cake is moist and delicious.
An anonymous reader wrote to say that she had made Darlene's coffee cake recipe with just the 1/2 cup of rhubarb and "it was great," but she added 1 cup of fresh blueberries.
While Darlene was here, she reminded me of how incredibly hearty rhubarb is.
When we were kids, we used to go riding in the high country with our dad. Wherever there was an abandoned cabin, we usually found at least one clump of rhubarb.
The homesteaders must have enjoyed the goodies made from it.
This past week, Jana Rowe of Craig and I chatted on the phone about one of the recipes she sent me. We got to talking about types of rhubarb.
Jana has tried red and green rhubarb and says the green isn't as tart as the red.
Following is Jana's recipe for "Strawberry Rhubarb Dump Cake." The source for the recipe is about.com.
I haven't tried the recipe yet, but Jana said she asked her son, Larry, to rate the cake from 1 to 5, and he gave it an 11. That's good enough for me.
The ingredients for the cake are: 4 to 5 cups cubed raw rhubarb, 1 cup sugar, 1 (3-ounce) package strawberry Jell-O (may be fat free), 1 white cake mix (2-layer size, about 18 ounces), 1 1/4 cups water and 1/2 cup melted margarine or butter.
Note: Jana used a yellow cake mix, rather than the white mix called for in the recipe, and she said it worked "really good."
Butter a 9-by-12-by-2-inch pan. Preheat the oven to 350 degrees.
Put the ingredients in the pan in this order: rhubarb, sugar, Jell-O, cake mix, water and melted butter or margarine. Do not mix.
Bake at 350 degrees for an hour. Delicious served warm.
I also received a couple more beet jelly recipes. This week's comes from Sally Green Owens.
She and husband Francis are former Craig residents and now live in Loveland.
The source of her recipe for "Beet Jelly" is iChef.com. Sally says there are other beet jelly recipes at that site, so check it out.
The ingredients are: 1 (14-ounce) can Harvard beets, 3 ounce package of orange Jell-O, 1/2 cup water and 1 tablespoon horseradish.
Heat the beets gently and add Jell-O mixed with the water. Add the horseradish and chill for a few hours before serving.
Excellent with turkey and ham.
I have not tried this interesting recipe yet. Thanks, Sally.
Send your recipes (any kind) to me at Box 415, Craig 81626 or call me at 824-8809.