Kitchen Delights 6/16/19

I remember when I went to school. Some of us walked, some rode a mule, to that one-room school upon a hill.

Our one teacher had 40 scholars. Her monthly wages was 60 dollars. She taught eight grades from 9 to 4, then banked the fire and swept the floor.

Her subjects were not just two or three, she taught them all from A to Z. And then she taught us how to spell, in the one-room school we loved so well.

Seated two to a seat, our faces red, we tried to grasp what the teacher said. Lunch was a homemade sandwich or two, no cafeteria to serve hot stew.

We needed no gym to make us strong, the 2-mile walk home was plenty long. I’m told kids are learning more today, from specialized teachers with higher pay; but I remember that one-room school, where we were taught the Golden Rule.


I found this darling poem in a cookbook of min, author was not listed. It did bring back lots of memories, because I do remember going to a one-room school, and I did walk to school.


Pineapple Rhubarb Jam

5 c. rhubarb, cut fine

5 c. sugar

20 oz. crushed pineapple

2 pkgs. Island Pineapple gelatin


Combine rhubarb and pineapple w/juice in large cooking pot. Cook for 10 minutes. Add sugar; bring back to a rolling boil. Cook for another 10 minutes, stirring constantly. Remove from heat, stir in gelatins.

Ladle into hot sterilized jars, seal with hot sterilized lids.


Rhubarb Coffee Cake

1/2 c. butter, softened

1-1/2 c. light brown sugar

1 egg

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

1 tsp. cinnamon

1 c. sour cream

2 c. flour

2 c. rhubarb



1/2 c. light brown sugar

1 T. butter

1 tsp. cinnamon

1/2 c. chopped pecans


In a mixing bowl, cream butter and brown sugar; beat in egg, baking soda, vanilla, salt and cinnamon. Alternate adding sour cream and flour. Fold in rhubarb. Transfer to a greased 9x13 inch pan. (Or this can be made into loaf pans.) Combine topping ingredients, sprinkle over the top. Bake at 350 degrees for 40-45 minutes.


Heavenly Rhubarb Delight

2 c. chopped rhubarb

1/4 c. water

1/2 c. sugar

3 oz. pkg. strawberry gelatin

1/2 c. cold water

1 c. frozen whipped topping, thawed


In a saucepan, add rhubarb, 1/4 cup water and sugar. Cook for 8 minutes, stirring occasionally. Add strawberry gelatin; stir. Stir in cold water. Chill in refrigerator until slightly thickened. Stir in whipped topping (add a little red food coloring if you want). Serve in sherbet dishes.


Baked Potato Strips

3 large baking Russet potatoes

2 egg whites

2 T. finely grated Parmesan cheese

1 tsp. seasoning salt

1 tsp. paprika

1 tsp. garlic powder


Cut potatoes lengthwise into thing 1/4 in. strips. Pat potato sticks dry with paper toweling.

In a bowl, whip the egg whites, add the cheese, seasoning salt, paprika and garlic powder. Add the potato sticks in batches. Place them single file on a greased, parchment paper-lined cookie sheet.

Bake at 400 degrees for 20 minutes, flip them over; bake another 12-15 minutes, or until golden brown. Sprinkle with pepper and salt.


Tasty Taco Salad

1 lb. lean ground beef

1 envelope taco seasoning, divided

1 large head lettuce, torn up

4 med. Roma tomatoes, cut up

1 red onion, sliced

1 sm. can sliced ripe olives, drained

1 pt. mushrooms, sliced

2 to 2-1/2 c. shredded Co-Jack cheese



1/2 c. mayonnaise or salad dressing

1/2 c. salsa

1/2 c. French dressing

2 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

1 avocado, sliced

1 bag tortilla chips


Brown ground beef in skillet, chopping into small chunks. Add 3/4 of the seasoning from the package. Simmer with 1/2 cup water until thick. Set aside.

In large salad bowl, combine lettuce, tomatoes, onion, olives, mushrooms, cheese and meat.

Combine remaining taco seasoning, mayonnaise, salsa, French dressing, sugar, salt and pepper. Pour dressing over salad; toss to combine. Top with avocado, more cheese and chips.

Yield: 4-6 servings


Beef and Pork Barbecue

1 boneless beef rump roast, 3 to 4 lbs.

1 pork tenderloin, 1 lb.

2 c. water

1 envelope onion soup mix

1 toe garlic, minced

1/2 c. chopped onion

3/4 c. barbecue sauce

1/2 c. ketchup

1/4 c. brown sugar

1 tsp. yellow mustard

10-14 hamburger buns


Place beef and pork in a Dutch oven kettle. Add water, soup mix, garlic and onion. Cover, bake at 325 degrees for 3-4 hours, or until meat is very tender.

Cool the meat for 20-30 minutes. Shred the meat, place the meat (both kinds) in a crock pot.

In a bowl, combine barbecue sauce, ketchup, brown sugar and mustard. Stir until well blended. Pour over the meat. Cook on medium for 20 minutes, then ready to serve. Serve on buns

Yield: 10-14 servings


Helpful Hints:

Soak potato peelings in water, pour that water in your pot of geraniums. Big blooms!

To make coleus plants bigger and bushier, pinch off the flowers when they start to spike.

Carrot seeds need constant moisture to germinate, so cover the bed with burlap after the seeds are planted. Keep the burlap wet.

Work used coffee grounds into the soil around acid-loving plants, such as azaleas. It keeps the soil moist and loose.

Insert geranium cuttings into a wet block of florist oasis. Keep the oasis block moist (but don’t let stand in water). In a short time, you’ll see white roots coming through the block. Plant the whole thing.

“Forget yourself for others, and others will never forget you.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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