Rhubarb Slush

Brenda Cox

Ingredients

  • 2 cup sugar
  • 8 cups water
  • 3 cups diced rhubarb
  • 1 pkg frozen strawberries
  • ½ cup lemon juice
  • 26 oz. alcohol
  • small strawberry jello

Directions

  1. Boil 20 minutes. Put through colander. Save liquid Put pulp through blender. Blend to liquid and add to liquid. Add 26 oz. alcohol and one small strawberry jello. Mix and freeze. Serve with soda water

Play Dough

Ingredients

  • 1 cup cornstarch
  • ½ cup cold water
  • 2 cups salt
  • 2/3 cup water

Directions

  1. Stir together first two. Mix salt and water over low heat and heat to warm. Mix cornstarch into salt water mixture. When quite warm and like soft dough, remove from heat.

Pickled Pike

Ingredients

  • brine
  • 2 cups white vinegar
  • 1 ½ cups sugar
  • 2 tsp mustard seeds
  • 4 bay leaves
  • 5 whole cloves
  • 1 tsp whole allspice
  • 1 tsp whole pepper

Directions

  1. Clean and remove bones and skin. Cut in ½ inch strips. Put in large glass bowl in solution of
  2. 1 cup coarse salt and 4 cups water.
  3. Let stand in frig for 24 hours. Drain and rinse well in cold water. Put fish back in bowl and cover with white vinegar for 24 hours. Take it out. Don’t rinse.
  4. Make brine: Bring brine to boil and refrigerate till cool. Put fish and generous slices of onions in wide neck jars. Cover with brine. Leave at least 2 weeks before using. Keep in frig. The longer in frig, the more tender.