Rhubarb Jam
Sharon Bouchard, Norway

5 Cups rhubarb, cut into 1″ pieces
4 Cups sugar
1 8 Ounce can crushed pineapple, drained
3 Ounce package strawberry jello

Mix rhubarb, sugar and pineapple together in a large pot and let stand for about 30 minutes.  Bring the mixture to a boil and coot for 12 minutes stirring constantly.  Remove from heat and mix in jello.  Seal in sterilized jars and store in refrigerator.  Makes 6 pints.

Scallop Casserole
Sharon Bouchard, Norway

1 1/2 Pints of scallops
2 Heaping teaspoons flour
2 Cups milk
2 Tablespoons butter or margarine
1/4 Cup shredded Cheddar cheese
1/2 Teaspoon salt
1/2 Can tomato soup
1/2 Cup bread crumbs

Cut scallops into bite-size pieces and rinse with boiling water.  Drain well.   Melt butter and mix with flour adding milk slowly and heat to boiling for 1 minute.  Stir in cheese, salt and tomato soup.  Place scallops in a casserole dish and pour in the sauce.  Top with bread crumbs, dot with butter or margarine and bake uncovered at 350 degrees for 45 minutes.

Zucchini Cookies
Sharon Bouchard, Norway

1/2 Cup shortening
1 Egg
1 Cup sugar
1 Cup grated zucchini
2 Cup flour
1/2 Teaspoon baking soda
1 Teaspoon cinnamon
1/2 Teaspoon cloves
1/2 Teaspoon salt

Beat shortening, egg, sugar and zucchini until well blended.  Add flour and beat thoroughly.  Stir in remaining ingredients and mix well.  Drop by spoonfuls onto a cookie sheet and bake at 375 degrees for 12 to 15 minutes.

Kids in the Kitchen

Finger Licking Goodies
Sharon Bouchard, Norway

2 Cups powdered sugar
1 1/2 Cups flaked coconut
1 Teaspoon vanilla
1 Cup graham cracker crumbs
1/2 Cup creamy peanut butter
1 Cup margarine, melted
1/2 Block paraffin
1 6 Ounce package chocolate chips
1 Adult

Mix sugar, coconut vanilla, graham cracker crumbs and peanut butter until well blended.  Pour in melted margarine and mix completely.  When cool enough to handle shape into finger-size bars and refrigerate for 2 hours.  Melt paraffin and chocolate chips in a double boiler over simmering water.  Using toothpicks, dip bars into chocolate and cool on waxed paper.

Calling all Cooks!  We would love to share your favorite recipes.  Please submit to sharonbouchard52@gmail.com or call Sharon Bouchard at 515-2519.