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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, July 18, 2008 The Forum: Dinner and dessert right here By Judyrae Kruse Herald Columnist Before we start sifting our way through a monumental amount of recipes for rhubarb custard pie, let's sneak in one last strawberry rhubarb variation on the theme. This particular version is sparked with orange juice and berry gelatin, and its contributor Evelyn Hoy of Arlington tells us, "I always read the Forum and have used many of the recipes, but I have never sent in one before. "I've baked many rhubarb pies over my many years of baking, and have found this recipe to be superb in flavor. In fact, it is a family favorite. Hope you can use one more strawberry rhubarb recipe.'' Next, we hear from Nancy Wilson of Everett, "All the recent recipes for hamburger gravy brought back memories of a favorite hot sandwich I enjoyed while growing up. Maybe your readers would like to try it. If this recipe has a name, it has been lost in the mists of time!'' Nancy adds, "This is simple and oh-so good. I like to let the mixture cool for several minutes after simmering to make sure the flavors of the ingredients are blending well, then I bring it back up to a piping hot temperature just before serving.'' STRAWBERRY RHUBARB PIE 3 cups cut-up rhubarb 1 cup sliced strawberries 11/2 cups sugar 1/4 cup orange juice 2 tablespoons dry strawberry or raspberry gelatin 21/2 tablespoons tapioca Pastry for 9-inch, double-crust pie 1 tablespoon butter In a large bowl, combine the rhubarb, strawberries, sugar, orange juice and tapioca, mixing well. Turn into a 9-inch, pastry-lined pie pan, dot with butter and adjust top crust. Bake at 350 degrees for 1 hour. Makes one 9-inch pie. HOT HAMBURGER SANDWICHES 1 pound ground beef 1 small onion, diced 1 can condensed cream of mushroom soup, undiluted 1 tablespoon prepared yellow mustard (do not omit -- it's a must-have ingredient) Hamburger buns Brown the ground beef (crumbling as it cooks) and onion together. Drain well. Stir in the soup and mustard and allow mixture to simmer for 5 to 10 minutes, then let cool for several minutes to develop flavors. Reheat until piping hot and serve on hamburger buns. Makes 4 generous servings. The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

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