About this time of year a few zucchini start showing up in gardens, unlocked cars, back porches..... so to help all of you out that seem to acquire an overabundance of the little green gems, here are a few recipes that I found on the Internet and in my recipe collection that sounded good!

Korean Fried Zucchini
2 zucchini
1/2 cup flour
2 eggs (beaten)
Oil for frying
soy sauce
vinegar (optional)
1/4 teaspoon of sesame seeds
Slice the zucchini into 1/4-inch slices.
Place the flour in a bowl, and the beaten eggs in a shallow bowl.
Coat a non-stick skillet with oil.
Coat each zucchini slice with flour, then with the beaten egg mixture, and fry in pan until both sides are golden. Fill the pan just enough so you have space to flip them over.
Repeat as necessary.
Make dipping sauce with equal parts of soy sauce and vinegar with sesame seeds, or soy sauce with sesame seeds only.
Serve hot or cold with dipping sauce on the side.

Greek Batter-fried Zucchini
The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandolin, or long-bladed knife to get uniformly thin slices.
1 large zucchini, washed, trimmed, cut lengthwise into strips 1/8 to 3/16 inch thick
olive oil for frying
1/2 tablespoon of salt
For batter:
8 ounces of bottled soda water
1/2 teaspoon of sea salt
3/4 cup + 1 tablespoon of all-purpose flour
Prepare zucchini: Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.

Grilled Stuffed Zucchini
This stuffed zucchini recipe calls for rice as the main stuffing. Any style of rice would work or you can use couscous if you prefer.
6 medium zucchini
2 cups cooked rice
1 cup swiss cheese, shredded
1 medium tomato, finely chopped
3 tablespoons butter, melted
3 cloves garlic, minced
1 teaspoon dried oregano
Cut zucchini lengthwise and scoop out flesh and discard. The shell should be about 1/4 inch thick. Combine remaining ingredients, except cheese, in a medium bowl. Preheat grill for medium heat. While grill is heating, transfer 1/4 cup of rice mixture into zucchini shells.
Top each filled zucchini with cheese. Place onto a lightly oiled grill rack and allow to cook for 10 minutes, When zucchini is soft and cheese is melted, remove from heat and serve.

Chocolate Zucchini Bread
2 cups shredded zucchini
3/4 cup shortening
2 cups sugar
3 eggs
2 tsp vanilla
1/2 cup milk
1 tsp salt
2 1/2 cups flour
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
Sift flour, cocoa, baking powder, baking soda and cinnamon together. Mix with remaining ingredients.
Pour into loaf pans and bake 1 hour at 350 degrees.
Makes two loaves in 7 x 10 pan

Zesty Zucchini Stir-fry
Zucchini is a high moisture vegetable and not too tough, which makes it perfect for stir-frying. If you like, feel free to spice up this easy zucchini stir-fry by adding 1/4 - 1/2 teaspoon of chili paste with the ginger.
2 large zucchini
1 tablespoon vegetable oil
1 teaspoon minced ginger
1/2 teaspoon salt
1 teaspoon sugar, or to taste
1 tablespoon Chinese rice wine or dry sherry
Cut the ends off the zucchini, and cut diagonally into slices about 1/4-inch thick.
Pre-heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil, swirling it around the pan.
When the oil is hot, add the ginger and stir-fry until it is aromatic. Add the zucchini. Sprinkle the salt and sugar over. Stir-fry for a minute, then stir in the rice wine or dry sherry.
Stir-fry the zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.

Peanut Noodles with Zucchini
1 lb pasta or rice noodles
1 thumb-sized piece fresh ginger, peeled and grated
4-5 cloves garlic, minced
1 medium zucchini, sliced
1 teaspoon sesame oil
1 teaspoon hot chili oil (or more if you like, optional)
1 cup peanut butter, chunky
1/4 cup soy sauce
about 1 1/2 cups warm water
Get some water boiling and cook your pasta/rice noodles. In a skillet, saute the ginger and garlic in a little canola oil for a few minutes, then add the zucchini and cook until soft. When the zucchini is just about done, add the sesame oil and chili oil, if desired. Meanwhile, mix the peanut butter, water, and soy sauce in a mixing bowl until well blended, and then add the zucchini mixture. Toss with cooked pasta until well-coated - add more water if necessary to distribute sauce evenly. Serve with extra soy sauce and red pepper flakes.

Zucchini Casserole
3 c. chopped zucchini - (or your favorite squash, -peel first)
1/2 c. oil
1 sm. onion, chopped
1/2 tsp. marjoram
1/8 tsp. pepper
1/4 tsp. salt
1 c. Bisquick
1/2 c. Parmesan cheese
1 tsp. parsley flakes
4 beaten eggs
Mix all ingredients and pour mixture into a 9 inch pie plate. Bake at 350 degrees for 30-35 minutes, or until golden. Serve warm.

Zucchini Roma
5 med. zucchini
1/4 c. flour
1 tsp. salt
1 tsp. oregano
1/4 tsp. ground pepper
1/4 c. olive oil
2 sliced tomato
1 c. sour cream
1/2 c. Parmesan cheese
Wash and scrub zucchini well and cut into thin round pieces. Combine flour with half the salt, pepper and oregano in a bowl. Coat zucchini slices in mixture. Heat oil in a skillet and saute zucchini until brown. Place zucchini in a greased baking dish and top with tomato. Combine sour cream and the rest of the salt, oregano and pepper and spread over tomato slices. Bake 30 minutes at 350 degrees.

Zucchini Toss
1 head lettuce - washed and chilled
1 sm. head Romaine - washed and chilled
1/4 c. olive oil or salad oil
2 med. zucchini, thinly sliced
1 c. sliced radishes
3 green onions, sliced
3 tbsp. crumbled blue cheese
2 tbsp. tarragon or wine vinegar
3/4 tsp. salt
1 sm. clove garlic, crushed
Dash pepper - (or to taste)
Into large salad bowl, tear greens into bite-size pieces (about 10 cups). Toss with oil; add zucchini, radishes, onions, and cheese. Combine vinegar, salt, garlic and pepper; pour over salad and toss. 6 to 8 servings. This also tastes great with any type of garlic bread!

Zesty Zucchini Bake
1 lb. Italian sausage or ground beef
3 med. onions, sliced
1 clove garlic, crushed
1/3 c. oil
1 (28 oz.) can tomatoes
2 tsp. salt - (optional)
1/8 tsp. pepper
2 tsp. oregano
1 tbsp. wine vinegar
8 med. zucchini - (3 lb.), sliced 1/4 inch thick
3 tbsp. grated Parmesan cheese
Saute onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender. Makes 10 cups or 8-10 servings.

Last weekend I was invited to go to the movies at which Ratatouille was playing. Of course I was interested in going as it had to do with cooking! Believe it or not… I have never tried to cook “Ratatouille” - so the next day, after the movie, I went to the Internet, searched through my cookbooks and finally found a recipe for Ratatouille that I thought sounded good. I have included other recipes that use eggplant in this issue as well. The Eggplant Sub is one of my favorite sandwiches. I think you will be pleasantly surprised at how good they are!

Ratatouille
2 T olive oil
2 cloves garlic, crushed and minced
1 large onion - quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers - coarsely chopped
4 large tomatoes - coarsely chopped, or 2 cans-(14.5 ounces each) diced tomatoes
3 to 4 small zucchini - cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serves 4.

Eggplant-Zucchini Parmigiana
1/2 c. chicken broth
1/2 c. coarsely chopped celery
1/2 c. chopped onion
1 clove garlic, minced
2 lg. tomatoes, chopped
1/3 c. tomato paste
1 tsp. basil
1/4 tsp. rosemary, crushed
1/8 tsp. pepper
1/4 cup grape jelly
1 med. eggplant, peeled and cut into 1/4-inch thick slices
2 c. sliced zucchini
Flour for dusting
Oil for frying
Seasoned salt, to taste
1 c. cottage cheese, drained
1/2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese, grated
For tomato sauce; in a medium saucepan combine chicken broth, celery, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chopped tomatoes, tomato paste, basil, rosemary, pepper and grape jelly. Return mixture to boiling; reduce heat. Simmer uncovered, for 15 minutes, stirring occasionally.
Moisten eggplant slices and zucchini slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375 degrees F for about 20 to 25 minutes or until tender.
Place eggplant and zucchini in casserole dish. Spoon cottage cheese atop. Pour tomato sauce over. Sprinkle with Mozzarella and Parmesan cheeses. Bake, uncovered, in 350 degree oven for 20 to 25 minutes or until heated through.

Eggplant Sub
2 eggs
1 c. dry bread crumbs
1 med. eggplant, peeled and sliced 1/4 inch thick
4 submarine sandwich buns (10 inches), split
Leaf lettuce
1 jar (7-1/4 ounces) roasted red peppers, drained and sliced
8 slices mozzarella cheese
2 med. tomatoes, thickly sliced
1 can (2-1/4 ounces) chopped ripe olives, drained
Italian or vinaigrette salad dressing
In a shallow bowl, beat the eggs. Place the bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet. Bake at 350 for 30 minutes or until crispy. Cool. On the bottom of each bun, layer lettuce, eggplant, red peppers, cheese, tomatoes, and olives. Sprinkle with salad dressing; replace bun tops.

Stir-Fried Spicy Eggplant
1 pound eggplant, peeled - cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons-water to make a paste
Canola oil for deep-frying
Spicy Sauce:
2 tablespoons oyster sauce (or-substitute vegetarian oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste
1/2 teaspoon ground bean sauce
1/2 teaspoon sesame oil
Combine all Spicy Sauce ingredients and mix well.
In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately. (Serves 1 as entrée, 2 as a side)

Eggplant Soup
1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly sauteed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves - crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant - skinned (unless skins are very thin and tender)
16 cup water
1 (28 ounce) can crushed tomatoes
1/3 cup mixed dried beans - (Romano, kidney, fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt - (to taste)
2 to 4 tablespoons granulated sugar - (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar
Lightly grease stock pot bottom to prevent beans from sticking. Saute sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving. Servings: 4

Roasted Eggplant With Pasta
1 bulb garlic, roasted (see instructions below)
2 medium eggplants, peeled and cubed, about 5 to 6 cups
1/2 cup balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon dried leaf oregano
1/4 teaspoon dried leaf basil
1/2 teaspoon coarsely ground black pepper
2 cans (14.5 ounces each) diced tomatoes, or 3 to 4 fresh peeled diced tomatoes
8 ounces bow tie pasta
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Separate roasted garlic cloves, squeeze garlic into a dish and set aside. In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour.
Place eggplant mixture and the marinade in a baking pan. Bake in a preheated 400° oven for 30 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is done, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water, following package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with equal portions of the hot tomato and garlic sauce mixture and sprinkle each portion with parsley. Serve right away with Parmesan cheese. Serves 4.

Roasted Garlic
If roasting only 1 bulb of garlic, use a small ramekin for a baking dish and cut back on the remaining ingredients accordingly.
4 whole garlic bulbs
2 tablespoons unsalted butter
1/2 teaspoon dried leaf thyme
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
1/3 cup chicken broth
Carefully remove the outer papery peel from the garlic bulbs, leaving the whole heads intact. Arrange the garlic bulbs in a small baking dish. Dot with the butter; sprinkle with the thyme, pepper, and coarse salt. Pour the chicken broth into the dish.
Cover dish tightly with foil and bake at 350°, basting frequently, for 1 hour. Uncover and bake 15 minutes longer.

Purple Lady Salad
2 (3 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1 can blueberry pie filling
1 can crushed pineapple, including juice
1 1/2 t. blueberry flavoring (optional)
1 1/2 c. cream, whipped
Dissolve Jello in boiling water and chill until nearly set. Add pie filling, pineapple with juice, flavoring and fold in 1/2 of whipped cream. Mix and our into a bowl or a glass cake pan. Put rest of whipped cream on top. Chill until firm.

Mock Potato Salad
1 large head cauliflower
1/2 green pepper, chopped
2 stalks celery, chopped
1 to 3 dill pickles, chopped
3 T. prepared mustard
1 T. dried onion flakes
2 t. lemon juice
1 t. parsley flakes
1 t. salt
1/2 t. Worcestershire sauce
Low-calorie sweetener to equal 2 t. sugar
Cook cauliflower until tender but still firm. Chill until able to handle; chop well. Add all remaining ingredients, mixing well. chill several hours before serving.

White Jell-O Mold
11 oz. cream cheese, softened
3/4 cup sugar
1 1/2 cup milk
1 1/2 tsp. vanilla
1 1/2 tsp. lemon juice
8 oz. Cool Whip
2 packages unflavored gelatin
1 cup boiling water
Melt gelatin in 1 cup boiling water, set aside and cool. Cream sugar and cream cheese.
Add milk a little at a time. Then add vanilla, lemon juice and cooled gelatin.
Fold in Cool Whip to cream cheese mixture.
Pour into large mold and refrigerate until set. Garnish with strawberries and/or mandarin oranges.

English Breakfast Tea
1/3 cup plain instant tea
1/4 cup powdered coffee creamer
1/2 cup instant nonfat dry milk powder
2 - 3 tablespoons sugar
1 pinch black pepper (do not omit)
Dash salt
In a resealable container combine all of the ingredients and stir with a fork or a whisk to distribute everything evenly. Store on the pantry shelf. To Prepare: Combine 1-1/2 tablespoons English Breakfast Tea with 3/4 cup boiling water. Stir the ingredients in a teacup to dissolve.
The pepper and salt may seem odd at first. I’ve made this recipe without them and it doesn’t taste as good. The pepper gives a base note to the tea, which you can’t quite distinguish. The absence of it is quite noticeable, while its presence is elusive, subtle and complex. The salt intensifies the sweetness of the sugar and tames the creaminess of the milk and coffee creamer just the right amount. On the surface this appears to be a very simple recipe, but its flavors are perfectly combined, creating a very rich and intricate flavor.

Chai Tea Smoothies
2 cups milk
1/4 cup unsweetened instant tea
1/4 cup nonfat vanilla yogurt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
Ice cubes
Fresh mint leaves, optional
In a blender, combine all ingredients but the ice and mint. Process until blended. Gradually add enough ice to make a thick consistency. Pour mixture into tall glasses and serve. Garnish with fresh mint, if desired.
Cloudcakes
These very light pancakes are best served with maple syrup. Home stovetops vary, so you may need to adjust the burner setting between medium-low and medium. For maximum rise, allow the eggs and buttermilk to come up to room temperature before using them. Low-fat buttermilk works best here; if using fat-free buttermilk, reduce the amount to 1 cup plus 2 tablespoons. Although these pancakes are at their puffiest when served in batches, they can be kept warm on a cooling rack coated with cooking spray and placed over a sheet pan in a 200-degree oven for up to 20 minutes.
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon table salt
1 1/4 cups low-fat buttermilk
1/4 cup sour cream
2 large eggs , separated, plus 2 extra egg whites
2 tablespoons unsalted butter , melted and cooled
1 - 2 tablespoons vegetable oil
1. Whisk flour, sugar, baking soda, and salt together in large bowl. Stir buttermilk and sour cream together in medium bowl until combined. Add egg yolks and butter to buttermilk mixture, and stir well to combine. With electric mixer or balloon whisk, beat all 4 egg whites in large bowl to soft peaks. Pour buttermilk mixture over dry ingredients and whisk until just combined. (Batter should be lumpy, with visible streaks of flour.) Using spatula, carefully fold whites into batter until just combined. Do not overmix--a few streaks of whites should be visible.
2. Heat 2 teaspoons oil in large nonstick skillet over medium-low heat for 5 minutes. Using 1/8-cup measure or small ladle, spoon batter into pan. Cook until bottoms are evenly browned, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 2 to 3 minutes longer. Serve, cooking remaining batter and using more vegetable oil as needed to grease pan.
Makes twenty-five 3-inch pancakes serving 4 to 6

Well, it’s that time of year when you can find rhubarb growing all over. I have a number of friends who are more then happy to share some of their rhubarb with me and I look forward to making my favorite recipes plus trying some new ones each year. A couple of friends shared their recipes with me a number of years ago so I thought I would pass them on to all of you. (Reminder: Rhubarb leaves are poisonous - so don’t eat that part of the plant!)

Rhubarb Cake Dessert
1st layer:
Crumble together:
1 c. butter
2 c. flour
2 T. sugar.
Pat into greased 9x13 pan. Bake 10 minutes at 350ºF
2nd Layer:
5 c. rhubarb, cut fine
grated rind of 2 oranges
6 egg yolks
2 c. sugar
4 T. flour
1/4 t. salt
1 c. cream or canned milk
Mix together. Pour over baked crust. Bake at 350º F. for 40-45 minutes, or until firm.
3rd layer:
Beat 6 egg whites very well. Add 12 T. sugar (2 at a time). Beat well, add 2 t. vanilla and a little salt. Put meringue on top of baked custard. Sprinkle with coconut and diced walnuts. Bake until brown at 350º F. about 10-15 minutes.

Rhubarb Coffee Cake
1/2 c. butter
1 1/2 c. sugar
1 egg
1 c. buttermilk
1 t. soda
1 t. vanilla
1/2 t. salt
2 1/2 c. flour
3 c. rhubarb
Mix in order given. Pour into greased and floured 9x13 pan. Sprinkle 1 c. brown sugar, 1/2 c. nuts (optional) over the top. Bake 45 min. at 350º F. While baking make a topping:
1/2 c. butter
1/2 c. evaporated milk
1 t. vanilla
1 c. sugar
Heat until sugar is dissolved. Spread topping on warm cake.

Rosy Rhubarb Pie
1 1/2 c. sugar
4 c. pink rhubarb, cut fine
3 T. quick tapioca
2 t. grated orange rind
1 T. butter
Double pie crust
Mix sugar, tapioca, orange rind, and rhubarb. Let stand while pastry is being made.
Fill shell with rhubarb, dot with butter. Roll top crust and cut in stirps. Make lattice work. Put strip around outside edge to hold strips in place. Bake at 425º F. for 60 minutes.

Strawberry Rhubarb Pie
2 1/2 cups flour -- all purpose, cold
1 teaspoon salt
1 teaspoon sugar -- (optional)
1 cup butter -- cold, unsalted, into small pieces
1/4 cup ice water -- (up to 1/2 c)
5 cups rhubarb -- 1/2” pieces
3 cups strawberries -- sliced in half
1 cup sugar -- (or to taste)
1/2 cup flour
1 tablespoon cardamom
1 teaspoon nutmeg
grated rind of 1 orange -- OR
2 tbs orange juice, thawed
Put cold flour, sugar & salt in food processor, add pieces of butter and process approx. 10 seconds, or until mixture resembles coarse meal. Add ice water drop-by-drop through feed tube with machine running, adding just enough until dough holds together without being wet or sticky, not more than 30 seconds. Test dough by pinching together---if still crumbly add more water.
Turn dough onto large plastic piece of plastic wrap. Cover with a second sheet of plastic wrap and flatten into a flat circle with fists. Wrap in plastic and chill at least an hour. Lightly butter or spray a 12-inch tart pan. Place tart pan on parchment-lined baking sheet. On lightly floured board, roll half the pastry to 1/8” thickness. Put pastry in pan, and press into bottom edges and along sides. Trim crust 1” higher than pan. Refrigerate.
Roll remaining pastry and cut into lattice strips (3” wide). Place on parchment lined sheet and refrigerate 30 minutes. Preheat oven to 375 degrees.
Put rhubarb & strawberries in large mixing bowl. Combine remaining ingredients in another bowl. Sprinkle mixture over fruit. Turn fruit into prepared crust. Weave lattice strips over filling, securing ends by pasting to crust with dabs of water. Turn up overhang, trim, and crimp as desired. Bake about 50 minutes, until filling has bubbled and thickened.

Rhubarb Apple Sauce
4-5 large sweet apples
3 long, thick rhubarb stalks
1/2 pint strawberries
sweetener to taste
water
Peel and chop rhubarb. Core, peel and chop apple. Pick stems off strawberries. Dump it all in a pot and add a little water (1/4 cup?) to prevent burning (once the apples start cooking they will release their own liquid so the water is really needed because of the first minutes of cooking.)
Cook, covered, on a medium flame until boiling then turn heat down and tilt the cover a little to let steam escape. Stir occasionally.
Simmer until most of the apples have dissolved and the mix doesn’t look too watery - around half and hour. It’s best to turn off the heat while the mix is still a little watery since more water will evaporate while it is cooling down.

Rhubarb Bars
2 T. cornstarch
1/2 c. cold water
1/2 c. sugar
3 c. rhubarb
1/2 t. salt
1 c. shortening
1 c. brown sugar
1 1/2 c. flour
1/2 t. soda
1 1/2 c. oatmeal
1 c. nuts
Mix cornstarch in water with sugar, rhubarb and salt. Boil in saucepan until thick. Let cool.
Mix together rest of ingredients. Pat 3/4 of crumbs in 9x13 inch pan. Save rest for the top. Bake at 375º for 30-35 minutes.

Strawberry Rhubarb Crunch
2 c. all-purpose flour
2 c. packed brown sugar
1 c. cold butter or margarine
2 c. quick-cooking oats
6 c. sliced fresh or frozen rhubarb, thawed
1 c. sugar
2 T. cornstarch
1 c. water
1 t. vanilla extract
1 (3 oz.) package strawberry gelatin
Vanilla ice cream, Optional
In a bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 9x13 baking dish; top with rhubarb. In a saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 min. or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
Bake at 350º F. for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired. Yield: 12-15 servings.

Rhubarb Drink
To make the juice:
Fresh rhubarb, as much as you have, cut into rough chunks
Simple syrup (2 parts water to one part sugar, boiled until sugar dissolves and liquid is clear)
1. Place rhubarb chunks in saucepan and cover completely with simple syrup. Simmer until rhubarb falls into threads.
2. Cool in saucepan, then pour into cheesecloth draped in a strainer placed over a bowl. Allow to drip and then squeeze the last of the juice out of the rhubarb pulp.
3. Store juice in a bottle in the refrigerator.
To Make the drink:
1. Put lots of crushed ice in a tumbler.
2. On top of the ice, pour equal amounts of rhubarb juice and tequila
3. Stir and adjust sweetness level by squeezing fresh lime into the glass.
4. For those who prefer a non-alcoholic drink add rhubarb juice to fresh lemonade.

Orzo with Roasted Vegetables
Please note a few items were substituted for the luncheon. It is delicious served at room temperature but I kept it warm in the oven to serve. This dish is even better made in advance; just check the seasonings and add the pine nuts, feta and basil at the last minute!
1 small eggplant, peeled and ¾ inch diced (I used fresh mushrooms/1 box)
1 red bell pepper, 1 inch diced
1 yellow pepper, 1 inch diced
1 red onion, 1 inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp kosher salt
1/2 tsp. freshly ground black pepper
1/2 pound orzo
For The Dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 good olive oil (better to use less)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
To Assemble
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted (Place in a dry sauté pan and cook over med. heat for 4 min. or till lightly browned, tossing frequently.)
3/4 pound good feta, 1/2 inch diced (not crumbled) (I used a three cheese combo on top before serving)
15 fresh basil leaves, diced (I used a flat leaf parsley)
Preheat oven to 425 degrees. Toss the eggplant or (mushrooms), bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet.
Roast for 40 minutes or, until browned, turning once with a spatula.
Meanwhile cook the orzo in boiling salted water for 7-9 minutes, until tender. (DO NOT OVERCOOK or it will make your dish mushy) Drain and transfer to a large serving bowl. Add roasted vegetables to pasta, scraping all the liquid and seasonings from pan into pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, and then add the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

Chicken La Orange
Chicken breasts-4 or 6 small
Sauce:
1/2 cup orange marmalade (I have used sugar free peach and it is also delicious.)
1/2 cup water
1 tsp. ginger, powdered
2 tsp. garlic powdered
Allow one chicken breast per serving. Pat chicken dry. Place in a serving dish sprayed with Pam. Cover chicken with the sauce and seal pan with foil making a small hole in the foil in the center of the pan. Bake at 325 degrees until meat is cooked. Remove foil to brown top. Spoon sauce over each serving or serve sauce in separate bowl.

Cara Cara Orange Salad
1 pound spring mix salad (I also used spinach)
2 Cara Cara (or other) oranges segmented
6 ounces (or more) frozen blueberries
Dressing:
1 cup frozen raspberries, thawed
1/3 cup key lime juice, freshly squeezed
1/4 cup raspberry vinegar
1 tablespoon honey
1/8 teaspoon each salt and pepper
Wash and dry greens. In a blender combine all the dressing ingredients until creamy. To serve, plate the greens, top with the oranges and blueberries. Drizzle the vinaigrette lightly over the salad. (For the luncheon I used Raspberry Walnut Vinaigrette dressing in the bottle.)

While we were enjoying the food we started talking about different favorite recipes we had. A friend of mine sent me the Cheese Casserole one that she said her family really likes and told me I could share it with my readers. I haven’t tried it yet but I intend to in the near future.

Cheese Casserole
1 pkg. Jack Cheese, grated
1 Pkg. Longhorn Cheese, grated
1 can green chili peppers (chopped)
1 sm. can evaporated milk
3 eggs
3 T. flour
1/2 jar salsa
Put 1/2 of cheese in greased casserole dish. Add chiles, beat eggs, milk and flour. Add rest of cheese over chilies. Pour milk mixture over all. Bake 40 min. in 350º oven. Take out of oven and pour salsa over top.

The following recipe is another one of those recipes that “sounded” good… hope it is!

Lancaster Chicken Corn Soup
1 (4- to 5-pound) chicken, cut into 8 pieces
2-1/2 to 3 quarts water, or as needed
1 large onion
8 to 10 black peppercorns
2 teaspoons salt, or to taste
8 to 10 threads of saffron, or 1/4 teaspoon crushed saffron (optional)
10 ears of corn, or 4 cups frozen corn kernels
3 celery stalks, diced with leaves
6 ounces wide egg noodles, packaged egg barley, or Rivels (recipe follows)
Freshly ground white pepper
2/3 cup finely chopped fresh parsley
2 hard-cooked eggs, chopped
Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns, salt, and saffron. Simmer gently but steadily, partly covered, for about 1-1/2 hours or until tender.
Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup.
Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears, catching all milk and pulp on foil or waxed paper. If using frozen kernels, puree half in a food processor or blender, adding a little soup if liquid is needed. Add whole kernels and grated or pureed corn to soup along with celery and noodles, barley, or rivels. Simmer gently until corn and noodles or rivels are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped egg.
This soup freezes well, but do that before adding the noodles, barley, or dumplings. Prepare those when reheating soup. To prevent scorching during reheating, place the pot over an asbestos mat or on other insulating plate.
Yield: 8 to 10 first-course servings; 4 to 6 main-course servings

Rivels
1/2 teaspoon salt
Pinch of ground white pepper
1 large egg, beaten
3/4 to 1 cup all-purpose flour, as needed
Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hands or pinch off pea-size pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served.