Port Washington Garden Club
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Icy Holiday Punch
Served by Kathy Lemley

1 6-oz pkg. Cherry Gelatin
3/4 Cup Sugar
2 Cups Boiling Water
1 46-oz can Pineapple Juice
6 Cups Cold Water
2 liter bottle Ginger Ale, Chilled

In 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in juice and cold water. Cover and freeze overnight or for several hours. Remove from freezer 2 hours before serving (if only frozen for 6-7 hours you may be able to eliminate this step). Place in punch bowl.  Stir in ginger ale just before serving. Enjoy!

Aunt Doris’s Baked Beans
Brought by Maggie Barr

Mix together in a large (4 - 5 quart) heavy casserole dish:
1 - 2 lbs. chop suey meat (pork, beef, or a combination)
1 large onion, chopped
1/2 lb dark brown sugar
1 14 oz. can of diced or stewed tomatoes with liquid
1 48 oz. jar of Great Northern Beans, drained but save the liquid to use if beans seem too dry as they bake
1 15 oz. can of lima beans, drained
1 28 oz. can of B&M Baked Beans with liquid

Bake at 350 uncovered for 1 hour and reduce heat to 250 for several more hours, covering when beans have reached the state of dryness you like. This should feed 10  -20 depending on the number of bean eaters in your crowd. Double and make in a Nesco if you have a large group.

Rhubarb Upside-down Cake
Brought by Tom Hudson

To celebrate the homey, garden-to-oven nature of this simple cake, serve it warm from the oven.

2/3 cup boiling water
1/2 cup quick-cooking rolled oats
2 Tbsp. margarine or butter
1/3 cup granulated sugar
2 cups diced rhubarb *
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup cooking oil.
1 egg

In a medium bowl pour the boiling water over the rolled oats; cover and let stand for 20 minutes. Meanwhile, place the margarine or butter in an 8x8x2-inch baking pan and heat in a 350° oven about 2 minutes or till melted; stir in the 1/3 cup granulated sugar. Sprinkle the diced rhubarb over the sugar; set aside.

In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt; set aside. In a large mixing bowl combine the 2/3 cup granulated sugar, brown sugar, oil, and egg; beat till combined. Add the oat mixture and beat well. Add the flour mixture to the oat mixture, beating just till combined.

Carefully pour the cake batter atop the rhubarb mixture. Bake in a 350° oven about 50 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife along sides of pan to loosen cake; invert onto a serving plate. Serve warm. Makes 9 servings.

Note: If fresh rhubarb is unavailable, measure 2 cups frozen sliced rhubarb; thaw slightly and chop. Return to bowl and thaw completely before using.

Rhubarb tips: When choosing rhubarb, select firm and tender stalks; avoid those that are very thick or wilted. To preserve its crisp texture, wrap raw rhubarb tightly in plastic wrap and refrigerate for up to 1 week. One pound of raw rhubarb yields 3 cups sliced fruit.

The following recipes are courtesy of beekeeper Andy Kautz, who spoke at our September 2000 meeting.  For more information on honey, go to the National Honey Board website!

Honey Whiskey Clove Glazed Ham

12 Servings

3/4 cup honey
1-1/2 tablespoons bourbon whiskey
1/2 teaspoon ground cloves
1 bone-in, fully cooked, spiral sliced ham (about 5 pounds)

Combine honey, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275 degrees about one hour or until heated through. Remove foil from ham and increase oven temperature to 425. Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.

Honey-Kissed Vegetables

6 Servings

2-1/4 cups acorn squash, pared, seeded and cut into chunks
1 turnip, pared and cut into chunks
1 cup julienned carrots
1 small onion, halved and quartered
1/4 cup honey
2 tablespoons margarine, melted
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg

Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables and toss; serve.

Old-Fashioned Oatmeal Pie

8 Servings

3/4 cup honey
2 eggs, beaten
3/4 cup quick cooking rolled oats
3/4 cup coconut
3/4 cup dried cranberries, currants or raisins
3/4 cup chopped walnuts
9-inch unbaked pie shell
whipped cream, if desired

Combine all ingredients except pie shell and whipped cream; mix well. Pour into pie shell. Bake at 350 degrees 40 to 45 minutes or until filling browns and knife blade inserted near center comes out clean. Cool. Top with whipped cream, if desired, and serve.

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