The Goderich Signal-Star, 1970-05-14, Page 14GO��fIC
ubarb often called
natural springy tonic
°
GN&T. STA , THURSDAY, 'MAY 14, 1970
Rhubarb, the first fruit of
Spring, is now -on local markets
to
tempt. lagging appetites.
l tendfr , rosy stalks shoot up
quickly7as the roots absorb warm
rain and sunshine.
,e ,AJthough °, botanically a
vegetable, rhubarb is cooked and
used as a fruit. The so-called
'`field rhubarb.' is more acid and
will requireslightly more sugar
than theopaier hothouse variety.
Rhubarb must be• fresh picked
to be of best flavor. The green and
red stalks should be • firm and
.- brittle and should be used as soon
, as possible after picking. If they
must be stored fora day or two,
they may be broken and stored in,
a plastic bag in the refrigerator.
, Homemakers may now start
planning ways to utilize it while it
is 'at its tender, colorful best.
Rhubarb is delicious when baked
.. or stewed to make a sauce. It
combines' ,with. other fruits to
make jams, conserves or
chutneys. It may also be made
into a refreshing drink. .
Rhubarb is the easiest to•
freeze of all fruits since it needs
only to be washed and cut up.
before packing.
' Although called "pie plant,"
rhubarb makes excellent homey
puddings also. The home
economists of the Canada
Department of Agriculture have
selected three such recipes, one
made with a biscuit -type _base,
one - using bread cubes and-
another .a crunchy crumb
mixture.
x ... `o i3;ii�zfi Tt ' P�nv eel
•
3 cups xhuba bb,' inch pieces
3/4 to 1 cup sugar
A. tablespoon butter
• Mix flour, baking powder, salt,
spice and the 2 tablespoons sugar.
Cut in the 8 tablespoons butter
until mixture resembles coarse
crumbs. combine ,egg and milk.
Add to d y ingredients and mix
quickly until dough forms ft soft
ball. Turn on to floured board "
and knead lightly. Roll out to a
rectangle about 12 x 6 inches - . .
Mix rhubarb and remaining
sugar. Arrange hall the rhubarb in
bottom of a greased -6 -cup baking
dish. Sprinkle remaining rhubarb'
over dough and roll up.like a jelly
roll, sealing edges. Cut roll across
in1-inch slices and place slices cut
side down on rhubarb in dish. Dot
with ,remaining butter. Bake at
400 degrees F. until browned (20
to 25 minutes). 6 servings.
'RHUBARB BREAD PUDDING
1 cup sugar
' 2 teaspoon cinnamon or nutmeg
1 tablespoon grated orange rind
3 cups rhubarb,1/2 to 1 -inch pieces
2 cups buttered bread cubes
2 tablespoons butter
Cream
Combine sugar, spice and
orange rind with rhubarb.
Arrange layers Of bread cubes and
rhubarb`: mixture in , a • greased
baking 'dish ending, with bread
cubes. Dot with 2 tablespoons
butter: Cover and bake at 375
degrees F. for 20 minutes, then -
remove cover and bake 15 to 20
minutes longer or until lightly
., awned...: me with- am...,:6..
�.dding"_ :.the �delic;�Cel3cnd..:_,ergs.•
biscuit dough is rolled out and a RHUBARBCRUNC
rhubarb -sugar .
combination Crumb Mixture
• spread on. top. The dough is rolled
up like a jelly roll and sliced. The 2J3 cup,flour- •
slices are placed on top of more: cups rolled oat--
rhubarb and then baked. 1 teaspoon' cinnamon
-The family favorite, "Rhubarb1/2 cup brown sugar
Bread Pudding," is delicately / cup butter
seasoned. • .. • Mix flour, oats, cinnafnon and
•
"Rhubarb Crunch" has a ' brown sugar. Cut in butter until
rhubarb -sour cream d filling mixture resembles yoarse bread
between layers of a crumb crumbs. Pat half: the mixture on
mixture. bottom of 9 -inch square pan.
Each of these puddings gives Filling. °
off a tantalizing aroma in. the 1 egg, beaten
kitchen that seems to say "come 1 cup dairy sour cream
and get it." They are betserved 1 cup sugar
warm with milk, cream or- ice 3 tablespoons cornstarch .
1/2 teaspoon cinnamon
3 cups rhubarb, l -inch pieces.
Cori -thine egg and sour cream.
Mix sugar, . cornstarch
cinnamon. Add- sour crea
mixture and blend well. Add
teaspoon salt • e • rhubarb, - Spread tilling ov
'/a teaspoon , pastry spice or • crumb mixture. Sprinkle
cinnamon
2 tablespoons sugar
• 3 tablespoons butter,
1 egg, beaten
2 to 3 tablespoons milk
cream.
RHUBARB PINWHEEL
PUDDING
°- 1 cup sifted all-purpose flour
2 teaspoons baking powder
r
th
remaining half of crumb mixture.
Bake . at 325 degrees F. until.
rhubarb is tender (55 to 60
' minutes). Serve warm with cream
or ice cream. -
v
This Rhubarb Crunch Is an old-fashioned type of pudding: Rosy:
stalks of rhubarb are cut into pieces, delicately seasoned with
cinnamon and sugar, and added to an egg -sour cream
combination. Part of the crumb mixture is spread into the
baking dish then the rhubarb is sandwiched in between more
crumbs. ' The home economists of the Canada Department of
Agriculture suggest this baked pudding be served warm with
cream.
A spring cook -out picks
up appetites
An invitation to the sociable
outdoors is now being extended cooks. Remove from' pan -and . 2 tbsp. drippings.
by spring -green lawns and warm drain. Add onion and sav9ry to Braise liver in oil until very
sunny afternoons. One shouldn't' panand saute until onion is lightly browned on each side,
Je..t...a.rlay....o tids� :y 's. owtdoai ...transparent. , .. fid :, beans:4 end-•--abou.t.-5- rn:im ties. -,-1 hind
� � pleaa -bye -z� sim'gl aiisage to• heat t Ssasan : t .'al ; . x.Com 1n ;ground: •)#vers:: uin , .
meal can become a- feast just by pepper and 1 or. 2,tablespQons'-f ""''ice, egg, -and -seasonings.-Mix
'packing a basket and cooking fat from sausage. 6 servings. we.11o
supper outside. -
' If you enjoy -this -sort of thing
you' probably keep in 'readiness
such items as mugs, cutlery, paper
plates,'napkins, etc. in order to be
ready to take off at short notice.
A recipe for a simple -to -
prepare main dish is "Green
Beans with Sausage." According
to the home -economists of the.
Canada - Department . of
Agriculture the seasonings may
be measured out at home, packed
in the hamper. early in the day
together with ''two
nineteen -ounce cans of green
beans. ` ' .
The onion rnay' be chopped
and wrapped in foil. At the "go"
'sign it,_ along with the sausage
meat, may be transferred 'from
the refrigerator to the hamper:
To round out this.
simple -to -prepare cook -out
supper you might take buttered
buns, chilled canned fruit,
cookies and a favorite -beverage.
GREEN BEANS
- WITH SAUSAGE
2 19 -ounce cans green beans
1.12. pounds sausage meat
1.cup chopped onion.
teaspoon savory
''/2 teaspoon salt e'
a teaspoon pepper
Fry sausage meat until brown,
Bacon -wrapped Liver Patties'
Baked Potatoes
Frozen Green Peas
Lemons Snow
Definitely a careful shopper's
choice, pork liver . couples high
amounts' of protein, vitamins A
and . B, and iron, with budget
prices. This recipe from the
Ontario Food .Council, Ontario
Department of "Agriculture and
Food, combines - interesting.
spices, onion, bacon, and liver in a
tasty recipe for your family's
enjoyment.
BACON -WRAPPED
LIVERPATTIES
,
1' 21bs. sliced pork liver
2 tbsp. oil
1, a cup minced onion
11 2 cups cooked rice
2 eggs, beaten
1'.2 tsp. salt
''a tsp. pepper
a tsp. thyme
14 tap: marjoram
breaking if up with a fork, as it ' 8 slicesbacon
•r
Shape into 8 patties and wrap
a ' slice of bacon around each.
Brawn patties on. 'both skies.
Allow 10 to 15 minutes for
cooking. Serves 6 to 8.
FOOD SNORTS.
TO )keep egg yolks which have
been separated from the whites,
op in a small cup and cover
with cold water. +
' Tough, cuts of meat, may be
cooked -until tender with
practically no water,• in a closely
covered heavy iron kettle.
Put left -over stew of any kind
into indiViduai-baking -dishes or
casseroles, cover with a biscuit
a: or plain pie crust and bake.
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A high valuefirst mortgage loan
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Pouches
790
7.0x..990
Tin
We re the right to limit quantities`
Prier . Effective May 13 to 16
Inclusive
•
•
4 lbs. spare ribs
3 tablespoons fat.
2 tablespoons brown sugar
1 cup catsup or chili sauce
% cup diced celery
1 J8 teaspoon cayenne
1 medium onion, chopped
4 tablespoons lemon juice
1 teaspoon dry mustard
1 cup juice from peaches or sweet pickles
1 tablespoon Worcestershire sauce
Sprinkle spare ribs with salt and pepper. Bake meat side Up
at 400 degrees for 30 minutes. Melt fat and brown onion. Add
other ingredients and heat to boiling. Pour over meat. Bake at
350 degrees for about two hours, basting every 1/2 hour.
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