Rhubarb Preserves Mix: 5 c. rhubarb (chopped into ¾-inch pieces)
6 cups sugar
Let set overnight.
In the morning, boil 7 min., stirring constantly.
Remove from heat; add one 3-oz. strawberry gelatin.
Ladle into hot jars/cook/freeze or refrigerate up to one month.
Delicious!
- Julia Alleman, Harrisonburg, Va.
9
Manitoba skeeter stew (available June, July, Aug., Sept. – well, anytime it isn’t freezing)
- Jon Unger-Brant, Lancaster, Pa.
8
Lutefisk – Lutherans know what this is!
- Karen Luginbuhl, Bluffton, Ohio
7
Sour grapes stewed in bitter herbs - Rod Maust, Indianapolis, Ind.
6
Crock-Pot Big Macs
- Ross Miller, Sugarcreek, Ohio
5
Escargots a la Swiss Brethren
- Don Garber, Goshen, Ind.
