COOK OF THE WEEK - T-4-U

T-4-U is a highlight of the month for many of its members. The bonds of friendship formed are treasured by these women. What used to be a chance for farmwives to “get out of the house” has evolved into an op-portunity to take time out of busy schedules to visit with neighbors. Current T-4-U mem-bers in 2016 are Alma Ander-son, Caroline Larson, Nancy Larson, Lisa Rasmussen, Kath-eryn Spencer, Dolores Werge-land, Natalie Wergeland, Donna White and Beth Wilhelm. The second Thursday of the month holds special meaning for the members of T-4-U Club. Currently, the nine members of T-4-U Club get together month-ly to visit and celebrate friend-ship across several generations. Each meeting features a pro-gram presented by a club mem-ber, a roll call, a short business meeting, an auction, a “tray” (door) prize, a delicious lunch provided by the hostess, ex-change of birthday gifts and lots of visiting. T-4-U was first planned 65 years ago with a meeting at the home of Esther Anderson with four other women present. They were Evon Wanken, Bernice Wergeland, Dessie McClain and Joyce Nervig. These women made some rules or guidelines for their club, which included geographic boundaries, mem-bership limit was set at 14 members and the meeting day was to be the second Thursday of each month at 2 p.m. Not more than two things were to be served for lunch. The dues were set at five cents per month. Oth-er than the original dues, many of the original guidelines remain in effect today for the most part. The Charter Members of T-4-U were Bernice Wergeland, Esther Anderson, Leah Brophy, Carrie Amerson, Evon Wanken, Gudren Anderson, Dessie McClain, Ila Jewell, Joyce Nervig, LaVonne Skiye, Ruth Kitley and Vera Lester. Throughout these 65 years some of the women have passed away and others have moved away. At their 50-year celebration there were five of the charter mem-bers present. They were La-vonne Skiye (Goldfield), Joyce Nervig, Esther Anderson, Ber-nice Wergeland and Ruth Kitley (all of Humboldt). T-4-U women have many special and very fond memories of their years together. During the years when many of the women had young children, the children would get off the bus at the home of the hostess. At one time there were more than 20 children getting off the bus. The hostess would plan a separate luncheon for the children. There are memories of the children’s mischievous antics such as breaking eggs in the chicken house and digging up the flower bulbs. Currently there are fewer children to attend T-4-U, but they are always welcome. One of the greatest things about “Club” is that the women AND their children know one another and the generations mingle and interact. As early as 1953, the women ventured to Des Moines for a luncheon and meeting at the home of Mrs. Harold Grimes, the sister of Mrs. Edna James. This was quite an adventure for an Iowa winter, and two hus-bands, Arne Anderson and Ar-thur Skiye, chauffeured the women on their journey. In 1976 the group visited Des Moines to view the Freedom Train. They rode on a chartered bus with members of the Hi Neighbor Club (the neighborhood wom-en’s club from the Renwick ar-ea). Another time the group vis-ited Handicap Village in Clear Lake where one of the member’s daughter resided. They have also enjoyed outings to the Commu-nity Orchard in Fort Dodge, picnics and Valentine’s Day dinners with their husbands. The membership year starts in the fall with a luncheon outing. The exchange of Secret Pal names is a fun tradition that in-cludes exchanging Christmas and birthday gifts and culmi-nates in May with the revealing of Secret Pals and a spring flow-er exchange. “Funny Money” is another club tradition where a piggy bank is passed among the women with those adding coins if they “don’t have their win-dows washed” or “don’t have their Christmas cards sent.” The “Funny Money” rule changes each month to help keep the piggy bank filled with coins. T-4-U collects dues from its members and other money is raised from auction gifts brought by members and purchased by other members. Auction gifts are often home baked goods or craft items. Funds collected are do-nated to local charities such as the food pantry, the Ministerial Association, a family Christmas basket for UDMO, Handicap Village, the Red Cross, Hum-boldt County Memorial Hospi-tal, Humboldt Music Boosters, and the Renwick Ambulance Fund. Rhubarb season is just around the corner. As I look at their recipes that they shared with you, the readers, I’m thinking every one of the ladies must have rhubarb in their yard. All the recipes today include rhu-barb. YUM! Perfect timing!Jiffy Rhubarb DessertDonna White4 cups rhubarb1 cup sugar1 package strawberry Jell-O1 Jiffy yellow cake mix1 cup cold water6 tablespoons melted oleo or butter Put rhubarb in bottom of an 8 by 10 inch pan. Sprinkle sugar over it, then the dry Jell-O, then the dry Jiffy cake mix. Pour water over all. Drizzle oleo over the top of all. Bake 1 hours in a 350 degree oven.Rhubarb MuffinsDonna White1-1/4 cups packed brown sugar1/2 cup vegetable oil1 egg2 teaspoons vanilla1 cup buttermilk (or 1 cup milk with 1/2 teaspoon vinegar added) walnuts (optional) 1-1/2 cups chopped rhubarb2-1/2 cups flour1 teaspoon soda1 teaspoon baking powder1 teaspoon salt Mix the brown sugar and veg-etable oil well. Then add the egg, vanilla, buttermilk, walnuts and rhubarb. Mix the flour with soda, baking powder and salt. Mix all ingredients together. Pour into greased, floured (3/4 full) muffin tins or paper muffin cups in tin holder. Topping: 1 tablespoon melted margarine1/8 cup sugar2 teaspoons cinnamon Mix well and sprinkle on top of muffins. Bake in a 350 degree oven for 20 to 25 minutes. Makes 20 to 24 muffins.Rhubarb Dream BarsLisa RasmussenCrust: 2 cups flour1/2 cup plus 1 tablespoon powdered sugar1 cup margarine Press mixture into an un-greased 9 by 13 inch pan. Bake at 350 degrees for 15 to 20 minutes. Cool.Topping:4 beaten eggs2 cups sugar1/2 cup flour1-1/2 teaspoons salt4 cups finely chopped rhubarb Mix together. Spoon onto crust. Bake at 350 degrees for 45 minutes.Rhubarb Refrigerator JamBeth Wilhelm6 cups finely chopped rhubarb3 cups sugar Mix and let set for 3 hours, stirring occasionally. Heat to boiling for 10 minutes. Remove from heat and add 1 small box of Jell-O (May use strawberry, raspberry or orange) Put in jars and store in refrigerator, or in freezer containers and freeze.Rhubarb RumbleJanelle Wigans3 cups chopped rhubarb1 package sugar-free strawberryJell-O1 reduced-fat graham cracker crust1-1/2 cups cold skim milk1 package instant sugar-free vanilla pudding Place rhubarb in a microwave safe bowl, cover and microwave on high for 6 to 8 minutes or until rhubarb is softened, stirring every 2 minutes. Stir in the Jell-O until dissolved; cool com-pletely. In a mixing bowl, com-bine milk and pudding; beat on low speed for 2 minutes. Fold into rhubarb mixture, spoon into crust. Cover and refrigerate until firm.Rhubarb SauceKatheryn Spencer Wash rhubarb. Cut into one inch pieces enough rhubarb to make about 4 cups. Add 3/4 cup sugar and a very small amount of water. Cover and cook slowly until tender, about 10 minutes. Stir in a few drops of red food coloring if desired.RHUBARB PIECaroline Larson1-1/4 cups sugar1/3 cup flour4 cups rhubarb, cut into 1 inch pieces2 tablespoons butter Pastry for double crust pie (see recipe following this one.)Stir together sugar, flour and dash of salt. Add sugar mixture to rhubarb pieces and toss to coat fruit. Let fruit mixture stand for 15 minutes. Fill a pastry-lined pie plate with rhubarb mix-ture. Dot with butter. Adjust top crust and seal/flute edge. Cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 25 minutes more or until golden. Serve warm. **For Strawberry-Rhubarb Pie: Substitute 3 tablespoons quick-cooking tapioca for the flour above and 3 cups rhubarb plus 2 cups fresh strawberries for the 4 cups of rhubarb above. Add 1/4 teaspoon nutmeg to the tapioca mixture. Continue as directed.Pie CrustCaroline Larson4 cups flour1 teaspoon baking powder2 teaspoons salt1-2/3 cups lard12 cup water1 egg, beaten1 tablespoon white vinegar In a large bowl, mix together flour, baking powder and salt. Cut in lard until mixture resem-bles a coarse meal. In a small bowl, mix together water, egg and vinegar. Pour into lard mix-ture and stir until dough is thor-oughly moistened and forms a ball. Divide into 4 portions and wrap each tightly. Use dough within three days or freeze.Rhubarb StrudelAvis Rasmussen1/2 cup oleo1/2 cup sugar2 eggs2 cups floursalt1/2 teaspoon baking powder2 tablespoons milk1 teaspoon vanilla4 cups rhubarb, chopped3 ounces strawberry Jell-OTopping:1 cup sugar1 cup flour1/2 cup oleo Cream oleo and sugar. Add eggs. Add flour and milk alter-nating. Dough is very stiff. Put in a 9 by 13 inch pan. Cover with cut rhubarb. Sprinkle with dry Jell-O. Mix topping and spread on rhubarb and Jell-O. Bake at 350 degrees for 45 minutes or until cake is done. Rhubarb CakeDolores Wergeland1-1/2 cups brown sugar1/2 cup margarine1 egg1 cup buttermilk1 teaspoon baking soda1/2 teaspoon salt2 cups flour1-1/2 cups rhubarb, finely chopped1/2 cup brown sugar1 teaspoon cinnamon1/2 cup chopped nuts Mix first 7 ingredients in or-der. Spread small amount of batter in bottom of greased 9 by 13 inch jellyroll pan. Add rhu-barb and top with remaining batter. Before baking, sprinkle top with 1/2 cup brown sugar, cinnamon and nuts. Bake at 350 degrees for 35 to 40 minutes.Rhubarb Coffee CakeNancy Larson1-1/2 cups sugar1/2 cup shortening1/2 teaspoon salt1 egg1 cup sour cream1 teaspoon baking soda2 cups flour1 teaspoon vanilla2 to 3 cups rhubarb, chopped Cream together sugar and shortening. Add egg and vanilla. Add dry ingredients and sour cream. Fold in rhubarb. Spread into baking dish. For topping mix 1/2 cup flour and 1/2 cup sugar (either white or brown). Cut in 1/4 cup butter. Sprinkle topping on cake batter. Bake at 350 degrees until done.Rhubarb Dream BarsAlma AndersonCrust:2 cups flour3/4 cup powdered sugar1 cup butter Mix above ingredients well and press into 9 x 13 inch pan. Bake in 350 degree oven for 10 to 15 minutes.Filling: 4 eggs2 cups sugar1/2 cup flour2 cups rhubarb, finely diced1-1/2 teaspoons salt Beat eggs, sugar, flour and salt until well blended. Add rhu-barb and mix. Pour on top of crust and bake at 350 degrees for 45 minutes. Cool. Cut into bars.Rhubarb Slush PunchNatalie Wergeland6 cups chopped fresh or frozen rhubarb, thawed7 cups water, divided2 cups sugar3/4 cup orange juice concentrate3/4 cup lemonade concentrate10 cups club soda, chilled In a large saucepan, bring rhubarb and 4 cups water to a boil. Reduce heat; simmer un-covered for 5 to 8 minutes or until rhubarb is tender. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining wa-ter to rhubarb juice. Transfer to a freezer container and freeze. Remove from freezer 30 to 45 minutes before serving, scraping the surface as it thaws. Place equal amounts of slush mixture and club soda in each serving glass. Serve immediately. Yield: 10 servings.Easy Rhubarb PieBeth Wilhelm Place 3 rounded cups chopped rhubarb in 9-inch pie shell. Mix: 1/2 cup flour with 1/2 cup sugar. Sprinkle on top of rhubarb. Chop 1/4 cup butter and put on top of pie. Bake at 350 degrees for 50 minutes.Rhubarb CrunchBeth Wilhelm4 cups chopped rhubarb3/4 cup sugar 2 tablespoons cornstarch1 cup water1/2 teaspoon vanilla1 cup flour3/4 cup quick oatmeal1 cup brown sugar1 teaspoon cinnamon1/2 cup melted butter Place rhubarb in greased 9 by 13 inch baking dish. Combine ¾ cup sugar, cornstarch and water. Stir and cook over low heat until thick and clear. Add vanilla and pour over the rhubarb. Combine remaining ingredients and sprin-kle over top of rhubarb. Bake at 350 degrees for 40 to 40 minutes.Rhubarb BarsNatalie Wergeland2 cups chopped fresh or frozenand thawed rhubarb1 cup raisins1/2 cup water1/2 cup margarine, softened1-1/2 cups sugar2 eggs1/2 teaspoon salt2-1/2 cups flour1 teaspoon baking soda1/4 teaspoon ground cinnamon1 cup chopped nuts In a saucepan, cook rhubarb, raisins and water until the rhu-barb and raisins are soft. Set aside to cool. Cream together margarine, sugar and eggs. In a mixing bowl, combine salt, flour, soda and cinnamon. Add dry ingredients to creamed mix-ture and mix well. Add rhubarb mixture and nuts and mix well. Pour batter into a greased jelly roll pan and bake at 350 degrees for 25 minutes. Cool completely on wire rack. Frost with pow-dered sugar icing if desired.Rhubarb Custard PieKatheryn Spencer1-1/2 cups sugar6 tablespoons flour3 slightly beaten eggs1/4 cup milk4 cups rhubarb sliced in 1 inch pieces2 tablespoons butter1 unbaked 9-inch pastry crust Combine sugar and flour. Beat into eggs, which have been combined with milk. Add rhu-barb. Pour mixture into piecrust. Dot with butter. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35 more minutes or until set.Rhubarb Cream DelightCaroline LarsonCrust:1 cup all-purpose flour1/4 cup sugar1/2 cup cold butterRhubarb Layer: 3 cups sliced fresh rhubarb (cut into 1/2 inch pieces) 1/2 cup sugar1 tablespoon all-purpose flourCream Layer: 12 ounces cream cheese, softened1/2 cup sugar2 eggsTopping:1 cup (8 ounces) sour cream2 tablespoons sugar1 teaspoon vanilla extract For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-inch pie plate; set aside. For rhubarb lay-er, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 degrees for 15 minutes. Meanwhile prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb lay-er. Bake at 350 degrees for 25 to 30 minutes or until almost set. Remove to a wire rack. Com-bine topping ingredients; spread over hot cream layer. Cool com-pletely. Chill. Yield: 12 to 16 servings. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the com-munity, YOU could be Cook of the Week. Please contact me, Sally Redenius, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cooks of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and sur-rounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.