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Another Rhubarb recipe!
I am playing it safe this week and not using a recipe that calls for flour! Our birthday group was invited to lunch at the home of Bev Chicos who, with her husband Dan, retired to his childhood farm site near West Concord, MN. She served a refreshing rhubarb slush that I am going to share with you today. Bev and I were neighbors when they lived in Fairmont. She and I shared many a recipe and planned our children’s graduation parties and weddings, always thinking about menus and ideas. I miss her friendship so it was great spending a day with her. She is a great cook! Plan ahead this need to be made the day before serving.
8 cups rhubarb, diced
2 cups sugar
2 quarts water
1 (12 oz.) frozen lemonade concentrate, she used pink
1- 3 oz. pkg. strawberry Jell-O
1 cup vodka (optional)
Simmer rhubarb and water for 15 minutes, drain but save the juice and discard the rhubarb solids
Add the sugar to juice, add jello and lemonade, stir well. Add vodka if using. Freeze in a 5 qt. ice cream pail, stir occasionally while freezing. This takes a long time - plan on 24 hrs. To serve, scoop slush into glasses, add pop. You can use 7-Up, Sprite; Bev used ginger ale, which was really good.
Today was my kind of weather! Enjoy being outdoors and have a great week!
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A senior moment!
I apologize for leaving out a crucial ingredient in last week’s rhubarb cake! I left out 2 cups of flour! I’m so glad many of you called. Please, if something doesn’t sound right, it probably isn’t so feel free to call me. When I realized the omission, I did call the Photo Press so they could put the correction on their website. I will try to do better in the future!
The grandchildren are planning their annual visit. Taylor and Hunter (8 and 11) from Wadena have their last day of school on May 22nd and are scheduled to arrive at the Lloyd house on the 23rd. Maggie will be so excited! She loves some young blood around the house - someone new to play with! Grandchildren means more cooking which can be a little tricky but they all like fried chicken strips! It’s a recipe that everyone likes - even the pickiest eaters! I usually serve them with a rice side dish and dips like sweet and sour sauce, barbecue sauce or ranch dressing.
Fried Chicken Strips:
Vegetable oil (like canola) for frying
1- 1/2 # boneless, skinless chicken breasts, cut into strips or can use chicken tenders.*
2- 2/3 cups Ritz crackers, crushed
1 tsp garlic salt
1/2 tsp dried basil
1/2 tsp paprika
1/8 tsp pepper
*If I use whole chicken breasts, I cut them through crosswise, then cut them into strips. That way they are thinner and cook through faster.
1 egg and 1 cup milk, whisked together in a shallow bowl. Mix the crushed Ritz crackers and all seasonings in another shallow bowl. Heat oil to 375 degrees in an electric skillet or deep fat fryer. Dip chicken strips in egg/milk mixture then coat with cracker crumb mixture; fry a few at a time for 2-3 minutes on each side until golden brown, drain on paper towels. I keep them warm on a heat proof platter until I have them all done. I cut through the thickest one to be sure they are done all the way through. I have to say that I used to make a recipe where the chicken strips were baked but these are so much better!
I love the rain we have been having. Everything looks so green. Now it can warm up a bit! Have a great week!
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It’s rhubarb time!
We just planted rhubarb last year but my plant has really taken off! In fact some of it got too big for me to use so I hope it comes back soon so I can try a couple of new recipes I have found! Fresh rhubarb is a sure sign that spring is truly here. The recipe I am going to share with you today is one my mother used to make. It’s an old standby that’s always good. I like to serve it with a little whipped topping. Hope that you enjoy it too!
1 1/2 cups brown sugar
1/2 cup butter
1 cup buttermilk
2 cups flour
1 tsp soda
1/2 tsp salt
1 1/2 cups chopped rhubarb
1/2 cup sugar
1 tsp cinnamon
1/2 cup chopped nuts (optional)
Mix ingredients in order given except the rhubarb. Put small amount of batter in bottom of greased 9x13 pan, then spread the rhubarb evenly over the batter, pour remaining batter over the rhubarb. (The rhubarb will not settle to bottom of the pan this way). Sprinkle with topping. Bake at 350 degrees, 40-45 minutes.
98% of my flowers are planted! It seems so early but I wanted them planted before the rain that was predicted came! I still have some seeds to plant. I love the old fashioned flowers from seed too! Have a great week!
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Spring has S~P~R~U~N~G!
I spent much of Sunday afternoon planting flowers! Such a beautiful day to be outdoors! I’m not quite done - I hope to finish on Tuesday. I love sitting outdoors in the summer with a good book, admiring my flowers, my own little piece of heaven!
Another aspect of summer I love is making salads. One of my favorites is the chicken salad I am sharing with you today. It’s different as it doesn’t have any pasta and the curry powder gives it a different flavor. I do only use 1 teaspoon of curry powder when I make it, but you taste it and add more if you really like curry!
Chicken Curry Salad:
3 cups cooked cubed chicken (can use turkey)
1 can sliced water chestnuts, drained
3 stalks celery, diced
2 cups seedless grapes, cut in half
1 20 oz. can pineapple chunks, drained
5 1/2 oz. slivered almonds.
Combine all ingredients except almonds.
1/4 cup onion, chopped fine
2 cups real mayonnaise
2 Tbsp lemon juice
2 Tbsp soy sauce
2 tsp curry powder (I use 1 tsp)
Mix dressing and add to salad ingredients except almonds. Refrigerate overnight. Add almonds just before serving. Serve on lettuce leaf, if desired. Serves 8.
This recipe comes from a United Methodist Church cook book and was submitted by Lois Van Riper.
Enjoy our spring weather and have a great week!