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Cedar Rapids Gazette in Cedar Rapids, Iowa

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This newspaper page contains 5 articles. Subscribers can read the full text of each article.

Newspaper

Cedar Rapids Gazette

Location

Cedar Rapids, Iowa, United States of America

Date

May 30, 1979

Page

13

Rhubarb's Tart Sign of Spring and Safe Uses

Rhubarb or pieplant signals spring and can be grown easily with resistance to pests. The edible stalks last three days fresh or can be frozen for up to a year, either with syrup or without, and the leaves should be avoided due to possible poisons. The Iowa State Extension Service suggests rhubarb lemonade punch as one use.

Iowa State Extension Service

Rhubarb Punch and Amana Ox Yoke Pie Lore

A rhubarb punch recipe uses rhubarb, water, sugar, lemonade concentrate and ginger ale to yield twelve 1 3 cup servings. East Iowa’s Ox Yoke Inn in Amana is famed for rhubarb pie served since 1940, with 3,000 to 4,000 pounds of rhubarb purchased yearly. Bill Leichsenring Jr. notes the pie follows his mother’s recipe while the meringue topping remains a secret.

Iowa Amana Bill Leichsenring Jr William Leichsenring

Coney Island Coney Dogs Through Greek Immigrant Memories

Steve Karras recounts decades of selling coney dogs on Coney Island from a family stand during summers to serving in New York kitchens and now operating Olympia Cafe in Cedar Rapids. He recalls the 5 and 10 cent prices and the lines during the Fourth of July crowds.

Steve Karras Karras Greece United States Coney Island New York West 42Nd Street Antonia Cedar Rapids America New Yorker Food Service

Tastes in mustards from wines to champagne flavors

A note from The World of Herbs and Spices by Ortho explains mustard flavor varies like wine. It advises small batches for evolving taste while mustard powder lasts indefinitely. It cites vinegar in English mustard and champagne for Dijon style, with beer or water mixes for spicy profiles.

Ortho Dijon

Fragrant Herb Mustard Recipe Crisp and Quick

A compact home recipe for herb mustard blends packed brown sugar flour dry mustard mustard seed turmeric ground ginger water cider vinegar and spices. The mixture is boiled then simmered about ten minutes until thick, cooled and stored in jars in the refrigerator.

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