When my siblings and I were growing up on the ranch, we learned to eat everything. We worked hard, we were hungry at mealtime, we didn’t have much (hardly any at all) “convenience” foods from the grocery store, and we couldn’t afford to be “picky” eaters.

It’s only natural that we all have our likes and dislikes, and our parents understood that so my brother, sisters, and I grew up with half a dozen foods (perhaps less) each that we don’t especially care for. In my case, it’s cottage cheese and raisins. I’ll eat both of them, but given the choice, I’ll pass them up.

Anyway, I hope you will understand why I have not tried this week’s recipe for “Rhubarb-Raisin Pie.” Thanks go to Geraldine Coleman of Craig who sent in the recipe. She sent another raisin pie recipe, too, but there isn’t enough room in this week’s column. It will be featured next week. The meringue recipe came from my old cookbook that no longer has a back and front cover — I think it is a “Betty Crocker Cookbook” that I’ve had since I was a bride.

Rhubarb-Raisin PieRhubarb-Raisin Pie

Rhubarb-Raisin Pie

Pastry for a single-crust pie

3 eggs

¼ cup raisins

Boiling water

1 cup sugar

2 tablespoons all-purpose flour

½ cup orange juice

3 cups chopped rhubarb (about 1 pound)

Meringue for pie (See recipe below.)

Prepare and roll out pastry for a 9-inch pie. Bake in a 450-degree oven for 5 minutes. Cool.

Separate egg yolks from whites and save whites for meringue. Beat yolks slightly. To plump raisins, place in a mixing bowl with boiling water and let stand 5 minutes. Drain. To make the filling, combine the flour and sugar; stir in the orange juice and beaten egg yolks. Stir the chopped rhubarb and raisins into the sugar mixture. Pour rhubarb into the partially-baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 350-degree oven for 30 minutes, Remove foil and bake about 25 minutes more or until the filling is nearly set. The pie will appear soft in the center but becomes firm after cooling. Make meringue using the reserved egg whites. Spread the meringue over the hot filling. (You might make the

meringue as the pie bakes.) Bake at 350 degrees more until the meringue is golden. Cool before serving. Cover; chill to store.

Courtesy of Geraldine Coleman of Craig

Pie Meringue (for 9-inch pie)Pie Meringue (for 9-inch pie)

Pie Meringue (for 9-inch pie)

3 egg whites

¼ teaspoon cream of tartar

6 tablespoons sugar

½ teaspoon flavoring

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved. Beat in flavoring. Pile meringue onto hot pie filling. Swirl meringue onto edge of crust. Bake at 400 degrees for 8 to 10 minutes until delicately browned. Cool away from drafts.

I need recipes. Look through your recipe file. Do you have a recipe you would like to share with readers? If so, call me at 970-824-8809 or write to me at Box 415, Craig 81626.