craigdailypress.com

Diane Prather

It seems as if it should still be July. That may be the reason that I’m still featuring rhubarb recipes.

As I wrote this week’s column, I realized that the rhubarb supply in your garden may be depleted. In that case, maybe you can clip this recipe and keep it for next year.

I’m at home recuperating from knee surgery, so I’ve found some time to go through my “to-try” file of recipes.

That’s how I came across this recipe for rhubarb cookies. I haven’t taken time to make the cookies yet; in fact, I’m not even sure that we have any rhubarb left. But, here’s the recipe.

To make the cookies, you’ll need: 1 1/2 cups brown sugar, 2 eggs, 1/2 teaspoon salt, 1 teaspoon soda mixed in 3 tablespoons boiling water, 3 cups flour, 1 cup shortening and 1 1/2 cups chopped rhubarb.

Preheat the oven to 350 degrees.

Mix the sugar, shortening, eggs and soda. Add flour, salt and rhubarb. Mix well with a spoon. Bake at 350 degrees for 10 minutes.

One thing’s for sure — if you have a garden, you probably have zucchini this time of the year. So, here’s another cookie recipe that can help you use all of that zucchini squash.

To make chocolate chip zucchini cookies, you will need the following ingredients: 1 cup sugar, 1/2 cup margarine, 1 egg, 1 3/4 cups flour, 1/4 cup cocoa, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup chopped nuts, 1 cup grated zucchini and 1 cup chocolate chips.

Preheat the oven to 350 degrees.

Cream together sugar, margarine and egg. Stir in flour, cocoa, spices and baking soda. Stir in nuts, zucchini and chocolate chips.

Drop by teaspoonfuls onto a cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

Do not over-bake.

Now it’s your turn. Do you have recipes that you’d like to share? Call me at 824-8809 or write to me at P.O. Box 415, Craig, CO, 81626.

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