Snow, rain, thunder, lightning, sunshine, cool temperatures and also warm ones. What a contrast from day to day. The weekend was very nice and I surely enjoyed the warm temperatures. Perhaps whatever gardening or planting was done it will start to grow. I keep checking the asparagus and soon there will be enough to make a meal. With the variety of temperatures the tulips have lasted longer than sometimes. I planted a couple of new varieties last fall and one had the largest flowers I have ever seen on tulips. They opened each morning and the flower was flat and when the sun disappeared they closed up for another day. Of course I didn’t save the bag they came in so I have no idea the name of them.
School is about over for another year. Most of the colleges have had their finals and the students have returned home for the summer. We have one graduating from high school in Indiana but they don’t get done until the 10th of June. Ruth in Texas also has classes into June and both start in August well before Labor Day.
Speaking of Ruth they have been eating from their garden, beans, radishes and lettuce. They don’t plant a lot and usually have their garden planted in February to avoid the summer heat.
There has been some controversy of using the rhubarb that may have suffered frost damage. We don’t eat the leaves anyway or stalks that seem soft or mushy. If in doubt pull any questionable ones and the new growth should be okay.
Strawberry Rhubarb Muffins
1 3/4 cup flour
1/2 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk
1/2 cup vegetable oil
3/4 cup minced rhubarb
6 strawberries, cut in half
Mix flour, sugar, baking powder, and salt. Combine egg, milk, and oil in a small bowl, and stir into flour mixture with a fork until just moistened. Fold in rhubarb and sliced berries. Fill muffin cups 2/3 full. Gently press a berry half into the top of each muffin. Sprinkle tops generously with sugar. Bake until golden brown at 400º for 20-25 minutes. Remove from pan and cool on racks. Yield: 12 muffins
Rhubarb Shortcake
4 cups rhubarb
3/4 cup sugar
3 tablespoons margarine or butter
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
Red food coloring
Place diced rhubarb into an 8 inch square pan. Cream sugar and margarine. Mix flour, baking powder, and salt. Add flour mixture and milk to creamed mixture. Spread over rhubarb. Combine sugar, cornstarch, and salt; sprinkle over top. Mix boiling water and several drops red food coloring. Pour over top. Bake at 350º for 1 hour. Yield: 6-8 servings
Rhubarb Streusel Bread
1 1/2 cups brown sugar
1/2 cup oil
1 egg 1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
Topping:
1/2 cup sugar
1 tablespoon butter
1/4 teaspoon cinnamon
2 1/2 cups flour
1 teaspoon soda
1 1/2 cups diced rhubarb
1/2 cup nuts
Cream together sugar, oil, and egg. Alternately add vanilla and buttermilk with dry ingredients, but do not beat. Fold in rhubarb and nuts. Put into 2 greased bread pan; top with topping mixture. Bake at 350º for 65 minutes,
Asparagus Ham Rolls
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 cup dry bread crumbs
1/4 teaspoon white pepper
24 fresh or frozen asparagus spears
8 thin slices fully cooked ham
Melt butter in saucepan, stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up, secure with toothpicks if necessary.
Place in 9 x 13 inch baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered at 375º for 20 minutes or until heated through. 8 servings
