Interesting week we’ve had-from 18 inches of snow to nearly 60 degree temperatures. Have to love it! My rhubarb is up, as are my chives, garlic and oregano. Bring on spring! I can’t wait to get that first harvest of rhubarb, I saved about a quart of strawberries from last year for my first strawberry rhubarb pie. Do you have any favorite recipes using rhubarb you could share? Thank you in advance.
I had a couple of local ladies submit a couple of their favorite recipes. Thanks to Kim and Kristen! Let me know how you like these. Also-can we get oil packed-sundried tomatoes and goat cheese locally? Kim told me she has lots of recipes and is willing to share-we will look forward to hearing from her again.
Kim’s Sun Dried Tomato and Goat Cheese Tart Appetizer
1 (12oz.) Pillsbury Golden Layers Refrigerated Buttermilk Biscuits
1/2 C. Mayo
2oz. (1/2 c.) Crumbled Goat Cheese
1/4 c. Chopped, drained-Oil packed Sundried Tomatoes
1 tsp. dried onion flakes
1 TBSP. Grated Parmesan Cheese
1 tsp. dried pesto seasoning
Directions: Heat oven to 375. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased mini muffin tin. In sm. bowl, mix mayo, goat cheese, tomatoes, onion flakes and pesto. Spoon 1 1/2 tsp. of mixture in each dough lined cup. Sprinkle with parmesan. cheese. Bake 10-16 min. or until golden brown. Remove from tins. Cool 5 min. before serving.
Kristen’s Buffalo Chicken Dip
2 pkg cream cheese
2 cups shredded cheddar cheese
1/2 cup hot sauce (Kristen uses Uncle Frank’s)
1/2 cup ranch dressing
1 large can of chicken
Directions: Mix all ingredients together, put into casserole dish-heat at 350 degrees for 20-25 minutes
Serve with your favorite crackers or chips. Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
