Rhubarb Cooler Recipe

Rhubarb Cooler Recipe

Rhubarb Cooler Recipe

by Richard Godke
Here is a great spring drink to use up the abundant rhubarb.

Makes 10 servings
3 cups fresh rhubarb, chopped
1 1/2 cups white sugar
1 (12 ounce) frozen orange juice concentrate
1 1/2 cups water
1 (2 liter) bottle club soda, chilled

Boil rhubarb in large saucepan covered with water. Cook till tender, drain and puree.
Combine rhubarb puree, sugar, orange juice concentrate and chill. Put 4 table spoons of combined considerate in a glass. Fill remaining glass full of club soda.

Freeze up the concentrate and enjoy your rhubarb all year.

Vegetable Garden Recipes

 nsw-bmlaphy4hpv4szwtywom3851oxdz38s0-9-eonmmq5umvr5j36ia2emq0cqmeel8l2j4wsh0z2sm77320-ff-iqbx7tsty02cs7vry24tcrqigvv8gshsd6cidq6h9euVegetable Garden Recipes From the Spirited Chef Stephanie

Stephanie Godke will be sharing vegetable garden recipes to the Home Gardening for Beginners website. She is a cook book author, caterer, restaurant consultant, college cooking instructor, grocery store educator, and TV featured food presenter. She is a long time gardener. Stephanie is an expert at preparing tasty, high quality meals for large groups. How do I know? Stephanie is my sister-in-law and her recipes have pleased some of the most picky food experts, my family.

Author Stephanie, Read Tour De  Fork Cook Book

She is also known for her new  Tour De Fork cook book a combination of recipes that she has developed over the years of working with restaurant owners all around the Midwest. A portion of the proceeds go to fund the Backpack for Snacks program that sends home from school each Friday a back pack filled with nutritious snacks to low income children. Many of these children depend on the free and reduced lunch program during the week but still go hungry on the weekends.

Why Her Vegetable Garden Recipes Are So Good

The hours of work she has spent in the garden, canning vegetables, and serving large family gathering meals is how she got her start developing these vegetable garden recipes. Her menu planning experience with restaurants shows through on the recipes that are simple to prepare but still tastes great. She’s a busy lady, but she always has time to share a smile and her latest creations. Watch for her delicious recipes here regularly! Stephanie is also known as the Spirited Chef at the Mississippi River Distilling Company located in LeClaire, Iowa. There she can be found demonstrating recipes that she develops for paring with the spirits they produce at the distillery. When it comes to great taste, Stephanie delivers delicious original recipes that will soon become your favorites.

Chef Stephanie’s Vegetable Garden Recipes

Feature Vegetable of the Month – Tomatoes – Tomato Pie

Other Vegetable Garden Recipes

Feature Vegetable of the Month Recipe – Leaf Lettuce – Florida Spicy Orange Salad Dressing

Vegetable Salad Recipes Lettuce

nsw-bmlaphy4hpv4szwtywom3851oxdz38s0-9-eonmmq5umvr5j36ia2emq0cqmeel8l2j4wsh0z2sm77320-ff-iqbx7tsty02cs7vry24tcrqigvv8gshsd6cidq6h9euVegetable Salad Recipes Lettuce Chef Stephanie

Vegetable Salad Recipes Lettuce of the Month Recipe

Florida Spicy Orange Salad Dressing

Difficulty: Easy
Time to prepare: 5 minutes
1-1/2 cups fresh orange juice
1/4 cup olive oil
1 Tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon Tobacco Sauce

Combine in a sealed container; orange juice, olive oil, balsamic vinegar, salt, and Tobacco Sauce.

Serving Instructions: Serve on garden fresh washed crisp leaf lettuce.

Makes about: 1-3/4 cups

Adapted from: AllRecipes.com


Recipes – Tomato Pie

Recipes – Tomato Pie

Recipes – Tomato Pie

By the Spirited Chef, Stephanie Godke, author of the cook book Tour De Fork

Sour Cream Pastry

1 ½ cup flour
½ tsp. salt
2 tsp. baking powder
½ cup shortening
½ cup sour cream


Combine the dry ingredients and then cut in the shortening. Last add the sour cream and blend with a fork. Gather the dough into a ball and wrap. Chill for a few hours or overnight. Roll out and place in a 9 inch pie plate.

Tomato Pie Filling

4 medium tomatoes peeled and cut into thick slices
½ tsp. salt
½ cup mayonnaise
3 green onions sliced
2 TBS. fresh basil chopped
1 cup shredded Parmesan cheese [in two half cups]


Preheat the oven to 350ºF.

Lay the tomato slices on paper towel and salt them. Let them stand for 30 minutes or so to draw out the water. Mix the mayo, onions, fresh basil, and half of the cheese. Bake the empty crust for 12 minutes until lightly golden brown. Put ½ cup of the cheese into the pie shell then layer in the tomatoes. Spread the mayo mixture over the tomatoes. Bake for 35 minutes then allow to cool for 5 minutes before attempting to cut the pie.