Garden Bite

Cut 1 pound of rhubarb into ½ inch slices and toss with 1/2-cup of sugar. Marinate overnight. Place in a stainless-steel saucepan over medium heat and bring to a boil.

When the rhubarb starts to break apart, add 1 heaping pint of halved strawberries. Cook 3 to 5 minutes more. Adjust the sweetness to taste with more sugar, if desired.

Remove the petals from one large fragrant rose. Cut off the bottom 1/4-inch of the petals. Slice the remaining petals into narrow ribbons and mix into the compote. Cook gently  … [Continue reading]

Aunt Glee’s Rhubarb Jam

INGREDIENTS:

3 Cups Sugar
5 Cups Rhubarb, cut into pieces

Let stand until juicy. Cook until tender, take a whisk and break up the rhubarb pieces
and starts to thicken. Stirring often.

ADD: 1-3oz. pkg Jello and 1 pkg. Kool-Aid (same flavor). Cook and stir until dissolved. Pour into glasses and seal.

Flavors that work good are strawberry, grape, raspberry, cherry. I put mine in freezer containers and freeze.

Aunt Glee’s Rhubarb Spread

INGREDIENTS:

3 Cups Sugar
3 Cups Rhubarb, cut into pieces
1 Pint Raspberries

 … [Continue reading]

INGREDIENTS:

Chop 2 or 3 stalks of rhubarb finely.
Seed and mince 1 small chile pepper
Chop 10 to 15 mint leaves. Spearmint is recommended.

Combine the rhubarb, pepper, and mint with 2 to 3 tablespoons of raw or brown sugar and a bit of salt. Allow the flavors to mellow for at least 2 hours, then adjust sugar and salt to taste. … [Continue reading]

INGREDIENTS:

1 Medium sugar pumpkin
1 Tbs Vegetable oil
1 Recipe pastry for 9-inch single-crust pie
1/2 tsp Ground ginger
1/2 tsp Ground cinnamon
1 sp Saltt
4 Eggs, lightly beaten
1 Cup Honey, warmed slightly
1/2 Cup Milk
1/2 Cup Heavy whipping cream

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool  … [Continue reading]

INGREDIENTS:

1 lg can Pumpkin (1 lb 13 oz)
1 12 oz can Evaporated milk
3 Eggs, slightly beaten
1 cup Sugar
1-1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Ginger
1 pkg Yellow cake mix
1 stick Butter
1 cup Chopped walnuts

Blend all ingredients (except walnuts, cake mix and butter) together and beat well. Pour into a 9 x 13 pan. Sprinkle (I use a flour sifter) 1 package yellow cake mix evenly over the top, cover that with 1 cup chopped  … [Continue reading]

A favorite use for peppermint is as a flavoring for tabouli (recipe taken from the Vegetarian Times Cookbook, Macmillan General Reference, 1984):

3/4 Cup Boiling water
1/2 Cup Cracked wheat or bulgar
1/2 Cup Minced parsley
1/4 Cup Minced mint leaves
1/2 Cup Green onion, finely chopped
1 Tomato, diced
3 Tbs Oil
1-2 Tbs Lemon juice
1 tsp Sea salt
Pepper and allspice to taste

Pour boiling water over wheat. Let stand 20 minutes. Add parsley, mint, onion, and diced tomato. Combine other ingredients and add to mixture, tossing  … [Continue reading]

Slice tomatoes about 1/2″thick. Brush with mayonnaise. Sprinkle with salt & pepper.

Mix 1/3 cup each cornmeal & flour & 2 tbsp grated parmesan. Dredge tomatoes in mixture.

Drop 2 tbsp butter on rimmed baking sheet and melt in 450-degree oven. Place tomatoes on pan. Bake about 8 mins. per side or until golden. … [Continue reading]

INGREDIENTS:

1 cup dried tomatoes, whole or halved
3/4 pound fresh 1-inch mozzarella balls
8 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh marjoram or oregano, chopped
2 tsp fresh parsley, chopped
1 tsp whole green peppercorns
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-1/4 cup extra virgin olive oil

In a small bowl, pour 1 cup boiling water over the dried tomatoes and let sit for at least 15 minutes, or until they are soft. Drain and set aside. Remove the mozzarella balls from  … [Continue reading]