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Rhubarb continues to flourish into July this year, due to the cool, rainy weather. Pies, cobblers, crisps and even cookies are some of the treats made with rhubarb. Recently I came across a recipe for canned or freezer preserved rhubarb pie filling. The basic recipe is quite plain, but adapts easily to your favorite spices and flavorings.

The recipe makes enough filling for two, 10 inch pies. I prefer freezing over canning when possible as it means less time in the kitchen, while saving the bounty of summer for winter baking.

Canned or Frozen

Rhubarb Pie Filling

5 pounds fresh rhubarb

2 1/2 cups granulated sugar

2 Tbsp lemon juice

1/2 cup Clear Jel

Wash, trim and pat dry the rhubarb stalks. Slice rhubarb into 1/4 inch slices. Place slices in a large mixing bowl. Add sugar and stir well to distribute.

Cover bowl and let stand at least 2 hours to release the juice. Longer is better.

If you choose to can, now is when you would want to get your boiling water bath canner going.

Strain fruit, reserving the juice. Measure 3 cups juice. If short and water to make 3 cups.

In a large kettle, whisk together rhubarb juice, lemon juice and clear jel. Bring to a boil over medium-high heat stirring constantly. The mixture will thicken in about 1 minute. Add the rhubarb slices, and stir to evenly coat. Return mixture to a boil over same heat, stirring constantly to prevent scorching.

If canning, immediately ladle into hot sterilized jars, top with new lids and rings. Process in boiling water bath 20 minutes for quarts.

If freezing cool and ladle into quart freezer containers and place in freezer. Yield: two 10 inch pies or three 9 inch pies.

Note: I added 1/2 tsp ground nutmeg to the mixture before packaging. Also, Clear Jel is a modified cornstarch that is better for canning than regular cornstarch. If you are freezing, regular cornstarch will work, but takes longer to thicken.

GoOdessa Summer Recreation Cooking Classes start this week and Crazy Cake is the first recipe in the lineup. Now known as Wacky Cake, this recipe was a favorite in the 1970's. Easy to prepare with minimal cleanup as you mix everything right in the baking pan. It is a kid favorite because it is chocolate and you can eat it while still warm.

Crazy Cake

(Wacky Cake)

1 1/2 cups all-purpose flour

1 cup granulated sugar

3 Tbsp unsweetened cocoa powder

1 tsp salt

1 tsp baking soda

1 Tbsp vinegar

1 Tbsp Vanilla Extract

6 Tbsp vegetable oil

1 cup cold water

Sift flour, sugar, cocoa, salt and baking soda in an ungreased 8 or 9 inch square baking pan.

With a spoon, or your fingers, make three holes in this mixture. Next, measure the vinegar into one hole, the vanilla into the second, and the vegetable oil into the last hole. Then pour the cup of cold water over all in the pan.

Stir well with a fork, until all flour and cocoa are moistened and only tiny lumps remain.

Place in preheated 350 degree oven and bake for 25 minutes. Cool 10 minutes before cutting or cool completely if you want to add frosting.

Recently, I was part of a discussion about what I would call signature dishes. Who always brings what dish to potluck dinners, luncheons or other gatherings. For instance, if it is a funeral luncheon, I will be bringing Lemon Bars. But that is a recipe for another column.

Asparagus Casserole, which many fondly remembered Noreen Groh bringing to such events, was one dish mentioned. Being directed to the recipe in the Green, Staff of Life, Odessa Memorial Hospital Auxiliary Cookbook, I found the recipe was submitted by Lydia Scrupps. Some of the ingredients are hard to find in current supermarkets

Asparagus

Casserole

1 can (1 pound) asparagus, drained, or frozen asparagus, cooked and drained

3 eggs

1 scant tsp salt

1/4 tsp ground black pepper

1 cup milk

3/4 cup cracker crumbs

1 pimento, cut into small pieces

1 cup Cheddar cheese, cut into 1/4 inch cubes

3 Tbsp butter or margarine

Preheat oven to 350 degrees. Generously grease a 1 1/2 quart casserole dish and set aside.

Cut the asparagus into 2 inch pieces.

In a mixing bowl beat eggs well and add salt and pepper. Then add the cracker crumbs, pimento, cheese and milk. Stir in the asparagus.

Pour mixture into prepared casserole dish. Melt butter and pour over the top of the casserole. Bake for about 35 minutes until custard is set. Yield: 6 servings.

Notes: Several people noted., "Do Not Skip Greasing the Casserole Dish" and, if you want it to be like Noreen's use the American Cheese in the Blue Box. It balances best with the asparagus flavor.

Another interesting note on this recipe is the whole pimento. Has anyone seen jars of whole pimento on the market lately? Substituting one tablespoon of diced pimento should give you the right amount of color in this recipe.

As a general rule, when I am testing recipes, I stick to the called for ingredients and preparation instructions, but this recipe had so many hard to find items. No canned asparagus so I cooked a pound of fresh cut in 2 inch pieces. No blue box of cheese so I used 10 slices American cheese. Sometimes you have to punt.

What is your signature recipe, the one you always take to events, the tried and true never fail standby? What recipes do you miss, formerly made by great cooks who have now passed on? What favorite recipes have you lost and wish you could find again? Are you up for some culinary sleuthing?

Share your favorite signature recipes and recipe requests by sending them to: Welcome to My Kitchen, Attn: Laura, P.O. Box 151, Odessa, WA 99159, email pandl@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in WildRoots Market, Odessa, WA Now is a good time to lightly much flower beds and prune shrubs and thick growing plants so there is good airflow between plants before the heat of summer arrives. Pinch back herbs so they continue new growth for culinary use.