MEALS WITH MARGE

June 15, 2010

Send your favorite recipes to reply@plymouth-review.com

As I write, it is raining and pouring outside but also raining on our lives with unfortunate happenings.

Last week our youngest daughter, Monica, ended up in the emergency room with what turned out to be Acute Appendicitis. Two days after we returned from Minnesota, we found ourselves in Milwaukee waiting for her to recover after surgery. We stayed at her apartment and then brought her home to recover, where she is doing nicely with her attentive parents catering to her every need. We all find out eventually, that our jobs do not end at 18. As she left today, it was sad, because we enjoy her visits and being able to make her favorite meals.

If that wasn’t enough, my husband Stan lost his youngest brother to Leukemia on Friday evening. If you read my column regularly, you would have seen the Noodles and Egg dish recipe he shared with me from his hospital bed when it still looked as though he might make it just two weeks ago. Life is short, Marry for Love, Enjoy the simple Pleasures of Life and of course, Eat Well.

Lorella Bidwell of Sheboygan sent the following recipe to me along with an interesting story. When money was tight in the Depression years, cooks used available ingredients to bake. I remember my grandmother and then an aunt mixing this up when company dropped in (usually on Sunday). Every potluck I’ve taken it to – not a crumb left! Lorella also said that her grandmother could have this cake mixed/baked and ready to eat in one hour.
Depression Chocolate Cake
Ingredients:
2 cups plain flour
½ cup lard – I use butter or you could use Crisco
1-1/2 cups white sugar
½ cup cocoa
2 eggs
2 teaspoons baking soda
Pinch of salt
1 teaspoon vanilla
½ cup sour milk or buttermilk
1 cup boiling coffee or water – add last
Directions: Mix all together and place in greased 9x13 pan.
Bake at 350 degrees for 40 minutes.
Frost if wanted – very dense cake.

The rhubarb is still growing, so it’s not too late to try a new cake. Sharon Klemme of Plymouth brought this recipe into The Review. I’ve never heard of this cake and I’m going to try it, Sharon. I think it would be a great treat for Father’s Day!
Red Sugar Rhubarb Cake
Ingredients:
½ cup shortening
1-1/2 cups sugar
½ teaspoon salt
1 egg
1 teaspoon vanilla
1 teaspoon baking soda in 1 cup sour milk or buttermilk
2 cups flour
¼ cup red sugar (decorator sugar)
3 cups rhubarb (cut fine)
Topping:
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup nuts (cut fine)

Method: Cream shortening and sugar together in large bowl. Add salt, egg and vanilla; mix well. Add 2 cups flour alternately with sour milk mixture and beat well. Add red sugar and rhubarb (mixed together) to mixture and beat well. Pour into a greased 9x13-inch pan.

Mix topping together in a small bowl and sprinkle evenly over cake batter. Bake at 350 degrees for 45 minutes. Let cool and serve with whipped cream or Cool Whip.

Note: If you do not have sour milk, add 2 tablespoons vinegar to 1 cup milk.
Our family loves bread pudding, so I am especially anxious to try the following recipe.
Strawberry-Rhubarb Bread Pudding
Custard:
4 large egg whites
4 large eggs
1 cup skim milk
Seasonings:
½ cup sugar
1 tablespoon vanilla
1 teaspoon freshly grated orange peel
Bread and filling:
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 4-6 slices)
2 cups roughly broken gingersnaps
2 cups quartered strawberries, fresh or frozen (thawed)
1 cup diced rhubarb
¼ cup chopped walnuts, lightly toasted (on baking sheet toast for 7-9 minutes at 350 degrees, stirring
once)
Topping:
¼ cup chopped walnuts, lightly toasted, or for a streusel topping –

Combine 1/3 cup flour, ¼ cup oats, 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

Preparation: Preheat oven to 375 degrees. Coat an 11x7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and grated orange peel; whisk to combine.

Toss bread, gingersnaps, strawberries, rhubarb and ¼ cup walnuts in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil. Bake until the custard has set, 40-45 minutes. Uncover, sprinkle with ¼ cup walnuts (or streusel topping) and continue to bake until the pudding is puffed and golden on top, 15 to 20 minutes more. Remove from oven and cool before serving.

• • • Send your favorite recipes to The Review, P.O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays and Thursdays at 920-893-6411, ext. 32.