The Odessa Record -

Quilters tend to be good cooks and bakers. Attend any quilting related event that includes a potluck meal and you will come away well sated and with a handful of new recipes. Grape nuts-Oatmeal Cranberry Cookies were among the selections at a Moses Lake event I attended in June. Though I have not tracked down the baker, I did find a so named recipe on line at http://www.geniuskitchen .com, that is likely the same recipe. These crunchy cookies would be a nice addition to a harvest time lunch box.

Grape Nuts-Oatmeal

Cranberry Cookies

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups margarine (or butter)

2/3 cup firmly packed brown sugar

2/3 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 cups Grape Nuts cereal

2 cups quick-cooking oatmeal

1 cup dried cranberries

Preheat oven to 375 degrees.

In a medium bowl, combine flour, baking soda and salt and set aside.

In a large mixing bowl or stand mixer bowl, beat margarine or butter on medium speed until softened and creamy. Gradually add sugars, beating until mixture is fluffy. Beat in egg and vanilla.

Gradually add flour mixture, beating well after each addition.

Stir in Grape Nuts, oatmeal and cranberries.

Drop by scant, rounded tablespoonful's onto ungreased cookie sheets.

Bake 8 minutes, they will be lightly browned but not quite set.

Cool 1-2 minutes on the cookie sheet, then remove to wire racks to cool completely.

Store in airtight containers. Yield: 5-6 dozen cookies, depending on size.

Note: margarine is the recommended fat in this recipe, but I prefer butter and found the need to use the longer standing time on the cookie sheets. Additionally, raisins are good in this cookie if you prefer.

Cool salads are always welcome for meals on hot summer days. Elvis 7up Salad is a refreshing citrus flavor gelatin salad that is easily divided into individual containers for packing in a lunch box.

I got this recipe from the Spokesman-Review in 1993, according to my notes. I believe it was in an article about Elvis Presley. The serving estimate states, feeds 1 Elvis. Six servings is a good estimate.

Elvis 7up Salad

1 package (3 ounces) lemon gelatin

1 package (3 ounces) lime gelatin

2 cups hot 7up, plus 1 cup cold

1 cup mayonnaise

1 cup small curd cottage cheese

1 can (8 ounces) crushed pineapple

In a large mixing bowl, dissolve gelatin in hot 7up. Stir in cold 7up. Let mixture cool to room temperature and slightly set. Fold in remaining ingredients.

Pour partially set mixture into individual molds or containers, or into a 7 inch by 11 inch pan. Chill until completely set. Yield: 1 serving for Elvis or 6-8 servings for the rest of us.

Rhubarb has thrived with the very wet spring we had in the Odessa area. Many are still getting an abundant harvest from their plants. Rhubarb Sauce, like apple sauce is so easy to make from the abundant harvest, and is delicious served over vanilla ice cream.

Rhubarb Sauce

6 cup rhubarb, sliced 1/2 inch thick

1/4 cup water

1 cup granulated sugar

Pinch salt

In a saucepan, bring rhubarb and water to a boil over medium heat. Adjust temperature to maintain a gentle simmer until rhubarb is very soft and begins to fall apart. Stir in sugar and salt. Cool slightly, serve warm, or refrigerate for later use. Yield: about 4 cups sauce.

Notes and variations: If you prefer a chunkier sauce, add sugar when rhubarb is just tender. Also, 1/4 tsp cinnamon may be added along with sugar and salt. If desired, continuing cooking after sugar is added to thicken the sauce.

Rhubarb sauce is a nice topping for ice cream, either warm or chilled. Another idea with rhubarb sauce is short cake, either on its own or spooned over strawberries.

Rhubarb sauce is a tangy garnish for pork roast. Try mixing half rhubarb sauce and half regular or hickory flavor barbeque sauce for a tangy basting sauce for grilled meat.

Rhubarb Jam is a great way to preserve summers bounty for winter enjoyment. The following recipe comes from the Sure-jell Pectin instruction sheet.

Rhubarb Jam

3 1/2 pounds fresh rhubarb

2 1/4 cups water

1/4 cup fresh lemon juice

1 package Sur-jell powdered fruit pectin

8 1/2 cups granulated sugar

10 half pint or 5 pint jars with new lids and tightening rings

Wash, trim and cut rhubarb into 1/2 inch pieces.

Combine rhubarb, water and lemon juice in a large saucepan. Bring to a boil. Reduce heat and simmer covered until rhubarb is very soft.

Measure exactly 6 cups of the rhubarb mixture into a large kettle (mixture will need lots of room for bubbling during cooking). Stir in pectin.

Place kettle over high heat and bring mixture to a full rolling boil (a boil that cannot be stirred down) stirring constantly.

Add measured sugar to mixture all at once, stirring constantly. Return to a full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat and skim any foam. Ladle into prepared jars and seal. Water bath preserving for 10 minutes is recommended in the recipe.

Share you favorite harvest time recipes, summer preserving recipes, and, since many young folks will be heading off to college mid-August, recipes for fast, cheap and appealing meals. It is not just college students looking for quick and inexpensive meals. Send them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Keep garden vegetables picked as they mature to promote setting more vegetables and prevent bolting.