Story originally printed in the La Crosse Tribune or online at www.lacrossetribune.com
Published - Tuesday, May 13, 2008
Reader Exchange: There is plenty of rhubarb to be found for Mother's Day recipes
There is plenty of rhubarb to be found for Mother’s Day recipes
Mark Twain was once asked what men would be without women. Twain replied “Mighty scarce.”
Today is the day set aside to honor all moms. Happy Mother’s Day to the moms who wipe runny noses and anesthetize scraped knees and elbows with a kiss; the moms who lead Scout troops and are willing to take 14 seventh- and eighth-grade girls winter camping in subzero weather; moms who can coach T-ball, construct a working volcano for the science fair and provide a chauffeur service to dance lessons, movie theatres, all varieties of athletic practices, school activities and, “the ma-all.”
Happy Mother’s Day to the moms who work two or three jobs, scrimping and saving to make ends meet and who often go without themselves to provide for their families. Moms are the ones who nurture and sooth us when we feel sad or alone; console us when we are inconsolable; who, as we grow up, continually astound and amaze us with abilities we would never in a million years have guessed they possessed; and who we hope will live to be 100 (without my daughter Traci’s addendum: “by that time I ought to be about 50!” Her 10-year-old heart was in the right place but her 10-year-old math skills needed some honing).
Judging by the rhubarb I have seen flourishing in my neighborhood, there might not be enough recipes in the world to get it all used up! But Rebecca Pruss is willing to try and should be a happy camper this week. Michelle Hansen, aka Twinkletotsx2, shared a rhubarb recipe that she describes as “a very good low-fat bar for get-togethers.” Marlene and Bob Butzman of La Crescent, Minn., shared one of their favorite rhubarb recipes from her mother. Marlene says, “I don’t know if I would classify it as ‘healthy’ although it is made from scratch,” forgoing those pesky “preservatives and other unpronounceable ingredients found in cake mixes”; and it “only takes 15 minutes to put together.”
It looks like Mary Rondeau will have the last word on locating Mose’s tartar sauce, saying “It is in the refrigerated section at Festival. It is among the salad dressings. Just ask!”
Alice Long has been looking for a recipe for “a lost black walnut loaf cake with sugar glaze.” She got it in the ’50s in the Southern Planter magazine that was published in Richmond,Va.
We’re working on avocado recipe ideas for Mary in California, who can’t eat tomatoes anymore.
Helen Harold of West Salem, Wis., would like to duplicate the fettucine alfredo that she can “buy in the store,” saying “My husband really likes the box mix and I would like to make my own.” The noodles are pretty easy to duplicate, so what we really need are some alfredo sauce recipes.
Be sure to tune in to Coulee Region Cooks, which airs from 10 to 11 a.m. Thursdays on WIZM-AM radio. Mike Hayes and his guests share recipes and tips and are always informative and entertaining. When he can catch me at my desk, Mike and I spend a few minutes during the first half of the show chatting about the upcoming Exchange.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at: Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, Wis. 54601; e-mail: exchange@lacrossetribune.com or send a fax to (608) 782-9723.
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