Thursday, April 9, 2009


Spring has arrived here in Portland, and with it the plants in the garden are beginning to brake through the ground. And one of the first is always my rhubarb. And my mind goes right to Spring Cobbler made with the first of the rhubarb. I'm sure that you will enjoy this as much as we do.

SPRING COBBLER 400' 30 minutes

1 Lb rhubarb, cut into 1 inch pieces. (4 cups)
1 tsp. water
3/4 cup sugar

Combine and heat until juices bubble around edge.

2 Tbsp corn starch
1/4 cup sugar

Mix together with a small amount of the hot rhubarb juice to make a paste. Stir paste into cooked rhubarb and boil 1 minute. Pour into 8 by 2 round baking dish. Dot with butter and sprinkle with cinnamon.


3 Tbsp melted butter
1/3 cup milk
1 1/2 cups biscuit mix
1 Tbsp sugar

Mix all together with a fork. Drop on top of rhubarb mixture. Sprinkle with additional sugar.
Bake at 400' degrees for 30 minutes.

Wednesday, February 18, 2009


Heart Shaped Goat Cheese with Cracked Pepper Crackers
BBQ Port and Hot Mustard

Curried Pumpkin Soup

Spring Greens Salad with Creamy Buttermilk Dressing

Grilled T-Bone Steak with Pesto
Potato Gratin with Caramelized Onions and Prosciutto

Molten Mocha Cakes

Tuesday, February 10, 2009

Cioppino- Fish Stew

This is a wonderful Italian fish stew, that goes great on a cold winter evening with warm, crusty bread. It will bring back all those seaside vacations memories from Summer. Enjoy

1 Pound Hot Italian Sausage
2 Tbsp. Olive Oil
1 Onion, (chopped)
1 Green Bell Pepper, (chopped)
2 Cloves Garlic, (minced)
14.5 Oz. Canned Tomatoes
1 1/2 Cups Chicken Broth
1/2 Cup White Wine
8 Oz. Clam Juice
1/4 Tsp. Dried Basil
1/4 Tsp. Dried Oregano
1/4 Tsp. Dried Thyme
1/2 Pound Large Shrimp, (peeled and de-veined)
1/2 Pound Large Scallops
12 Small Clams
1 Pound Fish Fillets, (cubed)

Over Medium heat cook Italian Sausage until browned and fully cooked. Remove to a plate. Add olive oil and heat. Add onions, garlic and bell peppers. Cook slowly, stirring occasionally until onions and soft.

Add tomatoes, broth, wine and clam juice to the pot. Add in basil, oregano and thyme, and season with salt and pepper to tasted. Mix well, cover and simmer for 15 minutes.

Stir back in sausage. Add in the shrimp, scallops and clams. Stir in fish. Bring back to boil. Lower to simmer, cover and cook 6 to 8 minutes, until clams open. Discard any clams that do not open. Ladle into bowls and serve with warm bread.

Friday, February 6, 2009

Strawberry Cake

We all have things that bring back our childhood. For me one of those things is this cake recipe. I first had it in 1964, and have been asking for it on my birthday every year since. Hopefully this retro 60's cake will soon be a favorite of yours as well.

1 Box White Cake Mix
1 Small Package Strawberry Jello
1/2 Cup Water
3/4 Cup Oil
4 Eggs
1/2 Cup Frozen Strawberries, thawed

Heat oven to 350' F. Grease and lightly flour two 8 or 9-inch round cake pans. In a large bowl, combine cake mix, jello, water and oil. Beat until moist. Add in eggs one at a time, beating well after each one. Stir in thawed strawberries. Pour batter into prepared pans. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. Cool completely before frosting.

Strawberry Cake Frosting

1 Stick Butter, softened
1 Box Powdered Sugar
1/4 Tsp. Salt
1/2 Cup Frozen Strawberries, thawed

Beat well and spread on cooled cake.