Food for Thought – June 24, 2014

My husband brought home some rhubarb because he knows I like it. When cleaned it made just 4 cups. In a cookbook called Feeding the Flock, put out by the Shepherd of the Hills Lutheran Church on their 30th anniversary, I found the following recipe submitted by Gayanne Nelson. Here it is! Delicious!

 

Best Ever Rhubarb Pie

4 cups chopped rhubarb

1-1/2 cups sugar

1 egg, beaten

pinch salt

2 Tbsp. flour

Juice and grated rind of 1/4 orange

Top and bottom crusts for 9 or 10-inch pie

Butter

Mix all together and pour into pie shell. Dot with pieces of butter. Cover with top crust and bake 1 hour at 360-370 degrees. Ingredient amounts are for 9-inch pie. For 10-inch pie, increase rhubarb to 8 cups, sugar to 2 cups, use 2 eggs, 1/4 ts. salt and 4 Tbsp. flour.

In that same cookbook was a recipe for jam by Roz Ziemba.

 

Rhubarb Freezer Jam

5 cups diced rhubarb

2 cups sugar

1 (3 oz.) box Jello

Mix together diced rhubarb and sugar. Let stand 2 hours. Then bring mix to gentle boil for 11 minutes. Remove from heat. Add Jello. Cool and put in food processor or blender to eliminate strings. Pour into freezer containers.

Note: Use strawberry, raspberry, cherry, apricot or any other fruit Jello and it will taste like that fruit.

Everyone who knows me knows I really like bread pudding. This recipe from Becky Quick was in that same cookbook.

 

Bread Pudding with Caramel Sauce

8-10  hot dog buns

6 eggs

1 cup sugar

1 can evaporated milk

1 tsp. vanilla

1/2 stick butter, melted

cinnamon and/or nutmeg

Spray 9” x 13” pan with cooking spray (or lightly grease). Break buns into thirds, being careful not to smash or compress them. In large measuring cup, beat eggs, add sugar, evaporated milk and enough milk to bring contents to 6 cup measure. Add vanilla and melted butter. Pour all over buns in pan and let sit until buns have absorbed some of the liquid. There should still be liquid surrounding the buns. Sprinkle lightly with cinnamon and/or nutmeg. Bake at 350 degrees for 40 minutes, or until knife comes out clean. Remove from oven and spoon caramel sauce over top.

 

Caramel Sauce

1/3 stick butter, melted

1/3 cup sugar

1/3 cup evaporated milk

Melt butter, sugar and milk. Cook at boil, stirring constantly until mixture thickens to heavy consistency. Spoon over bread pudding. Enjoy.

This last thought from Psalm 90:16: “Show Your deeds to Your servants, Your glory to their children.”

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie