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Fresh rhubarb salad heads the bill for summer meal

Series: Recipe Column | Story 4

Spring seems to have crept in by the back door. Chives are about to bloom, mint is poking up bright stems of fresh green leaves and rhubarb is growing lush and tall. A few sunny afternoons have brought thoughts of picnics and barbecues.

Rhonda Kuch was recently in charge of a snack buffet that needed to be available for several hours in the afternoon. She solved the keeping cold things cold dilemma by filling an infant size inflatable pool with ice and nestling the dip containers and beverages in the ice and sandwich trays on the center of the ice. Infant pools are about 3 feet in diameter and...

 

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