This spring, I noticed the rhubarb peek through the ground and stretch up. The fruit tree blossoms’ scent lingers in the breeze and the dandelions show their yellow faces as the fields turn to green.
We see this scene every year, but the experience seems fresh and new each time. I just love bringing in a fresh cut bouquet of lilacs. Here are some tips for cutting flowers for arrangements.
- Gather flowers early in the morning, when they are fresh and full of moisture.
- Cut just above where the leaves meet the stems.
- Before putting the flowers in water, recut the stems on an angle and strip off leaves that will be under water so they don’t take moisture and contaminate the water.
- Change water in the container every two or three days, resnipping the stems each time. The arrangement can last close to a week.
- To make a mixture to keep flowers alive in the vase: Mix two cups (500 mL) warm water, 1/2 tablespoon (7.5 mL) bleach and two
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tablespoons (25 mL) of clear, lemon soda like Sprite. The soda keeps the buds preserved and helps the stems absorb nutrients.
Roll out the grill
Barbecue season is here. That can only mean one thing – indulgent summer eating. The Atco Blue Flame Kitchen is rolling out a new barbecue cookbook.
This new edition, Hall of Flame, contains more than 150 new recipes created and tested by professional home economists.
The cookbook sells for $10 including GST, and may be bought from the Blue Flame Kitchen order desk at 800-840-3393. Postage and handling charges apply.
Why not toss up some greens, bake some potatoes and garden vegetables, and try some of the following Hall of Flame recipes to add sizzle to a summer menu?
Mahogany steak
1/4 cup soy sauce 60 mL
1 tablespoon fancy 15 mL
molasses
1 tablespoon oil 15 mL
1 teaspoon sesame oil 5 mL
1 teaspoon freshly 5 mL
ground pepper
2 cloves garlic, crushed
11/2 lb. sirloin steak 0.75 kg
To prepare marinade, combine all ingredients except steak. Pour marinade into a heavy zip-lock plastic bag. Add steak and squeeze the bag to coat steak with marinade. Let stand for 30 minutes.
Remove steak from marinade; discard marinade. Grill steak over medium heat on barbecue to desired doneness. Serves four to six.
Wild rose country ribs
1/2 cup paprika 125 mL
2 tablespoons dry 25 mL
mustard
2 tablespoons flour 25 mL
1 tablespoon sugar 15 mL
2 teaspoons seasoned 10 mL
salt
2 teaspoons freshly 10 mL
ground pepper
4 lb. pork back ribs 2 kg
3/4 cup apple cider 175 mL
vinegar
1/3 cup honey 75 mL
1 tablespoon cold 15 mL
water
1 teaspoon cornstarch 5 mL
To prepare rub, combine first six ingredients (paprika through pepper). Spread 1/3 cup (75 mL) of rub over both sides of ribs. Reserve remaining rub for sauce.
Place ribs in a large foil roasting pan. Let stand for 15 minutes. Cover pan tightly with heavy-duty foil. Place pan directly on barbecue grill. Cook ribs, with lid down, over low heat on barbecue for one to 11/4 hours or just until ribs are tender.
Meanwhile, to prepare sauce, combine vinegar, honey and reserved rub in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for five minutes. Whisk together cold water and cornstarch until blended. Add to vinegar mixture, stirring constantly.
Cook, stirring constantly, until thickened and bubbly, about two minutes; set aside.
Remove ribs from pan and place them directly on barbecue grid. Grill ribs over low heat, turning occasionally, for 20 minutes. Baste with sauce and continue grilling for 10 minutes or until ribs are glazed. Cut into serving pieces. Serves four to six.
Rhubarb cream cheese pie
3 cups diced rhubarb 750 mL
1 cup sugar 250 mL
1/2 cup water 125 mL
1/4 cup cornstarch 60 mL
1/2 teaspoon grated 2 mL
orange peel
8 oz. cream cheese, 250 g
softened
1/2 cup sugar 125 mL
2 eggs
1 tsp. vanilla 5 mL
1 baked 91/2 inch (24 cm)
deep-dish pie shell
Combine rhubarb, one cup (250 mL) of sugar, water, cornstarch and orange peel in a large saucepan. Bring to a boil over medium heat. Cook, stirring constantly, until mixture is thickened, about one minute. Remove from heat and cool for five to 10 minutes.
Meanwhile, to prepare cream cheese topping, use medium speed of an electric mixer and beat together cream cheese and 1/2 cup (125 mL) sugar until smooth. Beat in eggs, one at a time, until blended. Beat in vanilla.
Pour rhubarb mixture into pie shell. Pour cream cheese topping over rhubarb mixture. Bake at 325 F (160 C) for 35 to 40 minutes or until cream cheese topping is set. Cool pie on a rack. Refrigerate until serving or for up to two days. Serves eight.
Rhubarb cake
This is a recipe that my mom makes. I remember eating it at the beach.
1/3 cup oil 75 mL
11/2 cups sugar 375 mL
1 teaspoon vanilla 5 mL
1 egg
1 cup sour milk 250 mL
2 cups flour 500 mL
1 teaspoon baking soda 5 mL
2 cups chopped 500 mL
rhubarb
Cream oil and sugar, add vanilla, egg and sour milk. Mix with flour and soda. Stir in rhubarb.
Pour into a greased 9 X 13 inch (22 X 33 cm) pan.
Topping: Mix 3/4 cup (175 mL) brown sugar and 1 teaspoon (5 mL) of cinnamon. Sprinkle on top.
Bake at 375 F (190 C) for 35 to 40 minutes.
Note: I use this recipe in lunches and make the batter into muffins instead. Baking time is decreased to 20 minutes.
Rhubarb cookies
1 cup butter or 250 mL
margarine
11/2 cups packed 375 mL
brown sugar
2 eggs
3 cups flour 750 mL
1 teaspoon baking soda 5 mL
1/2 teaspoon salt 2 mL
11/2 cups diced fresh 375 mL
rhubarb
3/4 cup flaked coconut 175 mL
Frosting:
4 oz. softened cream 125 g
cheese
1 tablespoon softened 15 mL
butter
11/2 cups icing sugar 375 mL
2 teaspoons vanilla 10 mL
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Gently fold in rhubarb and coconut.
Drop by rounded tablespoons on a greased cookie sheet. Bake at 350 F (180 C) for 10 to 12 minutes or until browned. Cool.
Mix frosting ingredients until smooth and spread over cookies.
Note: If using frozen rhubarb, measure before thawing. When thawed, drain into a colander, but do not press liquid out.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
