I have to apologize for the mistake in the Rhubarb/Strawberry Jam last week.
I have checked, and it is printed as it was in the old cookbook from the 50s, but there is a mistake in the amount of water.
I have tried to find a similar recipe (I am thinking the water should be 1 quart), but can not find one. I shall keep at it, and will print the recipe when I find it, or make my own recipe up.
So, I am sharing the recipe we always used at home; it was also used by my Grandma to feed my Mom.
5 cups rhubarb, cut up
5 cups sugar
1 regular-size box strawberry or raspberry jello
Mix the sugar and the rhubarb, and let sit on the countertop for about 2 hours. The sugar will draw the juice from the rhubarb.
Cook, coiling on top of the stove for 10 minutes. Stir while boiling.
Add the jello and boil 1 minute more, stirring to dissolve.
Skim the jam; pour into sterilized jars/glasses and seal.
Linda's Note: The FDA now says you should use hot lids and rings and process for 13 minutes in a boiling water bath, but my Grandma, my Mom and I just use a paper towel, dipped in sterilized water, to wipe the rims of the jars and the headspace. Then we melt wax and pour over the top. We do 2 layers to be sure it is well sealed. I also add a circle of waxed paper on top my jars and tie with yarn; Grandma used the string that came from packages from the store.
If you have rhubarb that is not really as moist as you feel, you can add a bit of water. I have never had to do this, though.
RHUBARB DUMP CAKE
1 pound rhubarb, cut into 1/4-inch pieces (between 3-4 cups)
1 cup white sugar
1 regular-size package strawberry jello
1 package regular-size yellow cake mix
1 cup water
1/4 cup butter, melted
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Spread the rhubarb evenly in the bottom of the baking dish.
Sprinkle the sugar over the rhubarb, followed by the jello, and then the cake mix.
Pour the water and melted butter over the top slowly. Do not stir.
Bake for 45 minutes or until the rhubarb is tender.
GOLDEN MUSHROOM & CORN BAKE
1 can whole kernel corn, drained
2 eggs, beaten
1 can mushroom stems and pieces, drained (reserve some juice)
1/2 teaspoon salt
1/4 teaspoon onion salt
1/2 cup finely crushed cracker crumbs
2 tablespoons butter
1/2 cup milk
Mix corn and eggs in a buttered 1-1/2 quart baking dish.
Drain the mushrooms, reserving 1/4 cup liquid. Stir in the drained mushrooms and the salts.
Sprinkle cracker crumbs over the top. Dot with butter.
Add reserved mushroom liquid to milk and pour over the crumbs.
Bake uncovered, at 350ºF for 35-40 minutes.
FRIED BOLOGNA SANDWICH
2 slices whole grain bread
2 slices of bologna (you can use turkey bologna, too)
1 slice provolone cheese
2-3 tomato slices
Spray a medium-sized frying pan with Pam and set to medium-high heat.
Cut four small slices in bologna (cutting too close to the middle makes it hard to flip.
Place bologna on frying pan cook on medium low. While one side is cooking, butter one side of each of the bread slices.
After 2-3 minutes, flip bologna onto other side. Place a slice of provolone cheese on one slice of bologna. Place buttered side of both bread slices down on the pan.
Cook for another 2-3 minutes. Place the slice of bologna with cheese on a slice of bread (cheese up). Place your tomato slices on the frying pan as well and cook for about a minute. Spread mustard on the other slice of bread.
Assemble tomato slices on top of the cheese, then top with the other slice of bologna. Top with the other piece of bread.
1 cup (2 sticks) butter at room temperature
2 cups all-purpose flour
1/2 cup powdered sugar
Mix with pastry blender, and pat into a 9x13-inch pan. Bake in preheated 350ºF oven for 20-30 minutes.
8 ounce cream cheese, at room temperature
1/2 cup sugar
1 teaspoon almond extract
Mix together and pour over the crust. Bake 20-25 minutes more. When cool, frost.
1-1/2 cups powdered sugar
1/4 cup (1/2 stick) butter, at room temperature
1-1/2 tablespoon milk
1 teaspoon almond extract
This makes a rich bar, so cut in 2-inch squares.