Last week, I received a call from Meeker resident Dixie Jones, who tried the “Green Bean Salad” that was featured in this column awhile back.
She made the salad for herself, so she cut it down to one can of beans.
However, she thinks that the pint of sour cream called for in the recipe is too much for the full salad. So, if you make the recipe, add a little of the dressing at a time and see what you think.
Dixie also added some grape tomatoes to the salad and liked them. Thanks, Dixie. I appreciated your call.
In case you can’t remember the salad, here it is again. To make “Green Bean Salad,”, put 3 cans of French-style green beans, well drained, in a bowl with ½ cup finely chopped onion. Then mix together: 1 pint sour cream, 1 package Hidden Valley Ranch dressing, and 1 tablespoon dill weed. Mix the dressing with the beans and onions and chill.
Keep Dixie’s suggestion in mind: you may not need as much dressing. Also, try adding some grape tomatoes.
Thanks also go out to Joan Snyder, of Craig, who sent this recipe for “Rhubarb Dream Dessert.”
She said it came from a group cookbook from Granada Hills, Calif. Her sister, Jackie Mock, belonged to the group in the 1970s.
To make “Rhubarb Dream Dessert,” you’ll need: 1 cup flour, 5 tablespoons powdered sugar, ½ cup butter, 2 beaten eggs, 1 ½ cups sugar, ¼ cup flour, and 2 cups finely chopped rhubarb.
Blend the first three ingredients together and press into an ungreased 9-inch square pan. Bake at 350 degrees for 15 minutes. Combine the remaining ingredients together and spoon into the crust.
Bake for 1 hour. Serve plain or with whipped cream.
I have been so busy this past week with paperwork that I haven’t taken the time to pull some rhubarb to try the recipe, but Joan said it’s “really good,” and that’s good enough for me.
I have the recipe on my menu for the weekend. Thanks, Joan.
Now it’s your turn. If you have a recipe you’d like to share (or comments about any of the recipes), call me at 824-8809 or write to me at Box 415, Craig 81626.