Fresh rhubarb stalks blend well with tapioca in a tangy dessert

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An investigation of the garden spot indicated that the rhubarb plants had survived the winter and that soon rhubarb and strawberry pie, rhubarb and pineapple jam or rhubarb tapioca would be in order. Rhubarb tapioca is an oldie and a frequent dessert on the farm, a change from canned wild raspberries and strawberries and blueberries picked the summer before. There was always a bowl of sauce on the table at every meal.

Rhubarb Tapioca 3 cups rhubarb cut into 1/2-inch pieces

1/4 cup tapioca 1 1/2 cups boiling water 1 1/4 cups sugar

1/2 teaspoon salt

1/4 teaspoon cinnamon (optional)

In the top of a double boiler, combine boiling water, tapioca and rhubarb. Cook over boiling water until the mixture is clear, 15 to 20 minutes, stirring frequently. Add sugar, salt and cinnamon. Continue cooking and stirring until sugar is dissolved and the rhubarb is tender. Serve warm or chilled.

Time to fill the cookie jar? These cookies are popular for the peanut butter folks.

Crunch Peanut Cookies

1/2 cup butter or margarine

1/2 cup peanut butter

3/4 cup sugar 2 eggs

1/2 cup milk 2 cups all-purpose flour 3 teaspoons baking powder

1/2 teaspoon salt 1 cup raisins 1 cup chopped roasted peanuts 3 cups corn flakes

Cream butter, peanut butter, sugar, eggs and milk. Stir in flour, baking powder, and salt until well blended. Add raisins, peanuts and corn flakes. Drop by heaping teaspoons on greased cookie sheets. Bake at 350 F for 15 minutes or until lightly browned. Cool cookies on rack. Store in tightly covered container in a cool, dry place. Makes about 60 cookies.

One reason for a company or organization to conduct a cooking contest is to discover novel consumer uses for their product. The American Egg Board revealed a delicious innovation for eggs in the form of Brunch-Time Rolled Omelet, the adult division, blue-ribbon-winning recipe in the 1989 National Egg Cooking Contest. Frances Kovar of Staten Island, N.Y., won for being the inventor of the simple, but sophisticated creation.

Rolled Omelet 4 eggs 1 cup milk

1/2 cup flour 2 tablespoons butter, melted

1/2 teaspoon salt

1/2 cup sliced green onions, with tops 2 ounces prosciutto or ham

1/2 cup shredded carrots

1/4 cup chopped pine nuts, optional 1 cup (4 ounces) shredded Monterey Jack cheese 2 tablespoons diced green chillies Non-stick cooking spray

Thinly slice and cut prosciutto or ham into strips. Line bottom and sides of 15 1/2×10 1/2×1-inch jelly roll pan with aluminum foil. Generously spray bottom and sides of foil with nonstick cooking spray. Set aside.

Beat together eggs, milk, flour, butter and salt until well blended. Pour into prepared pan. Sprinkle with onions and prosciutto. Bake in a heated 350 F oven until eggs are set and lightly browned, about 18 minutes. Immediately sprinkle with carrots, nuts, if desired, cheese and chilies. Starting from short edge, roll up, using foil to lift and roll omelet. To serve, cut omelet into 1 1/4-inch slices.

Janice Demuth, Burkettville, and Joyce L. Sproul, Bath, have been chosen to represent Maine in the 1990 Delmarva Chicken Cooking Contest. The finalists, selected from a large number of entries from the state, will join 24 other finalists from the northeastern United States for a cook-off set for June 9, Easton, Md. Judging will be based upon the recipe’s strength in consumer appeal, appearance, taste and ease of preparation. This is Joyce Sproul’s recipe.

Chicken Luau 2 whole broiler-fryer chicken breasts

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon ginger 2 tablespoons olive oil 1 pound spinach, cleaned, stems removed

1/4 cup finely chopped onion 1/3 cup pineapple juice 2 tablespoons soy sauce 1 large clove garlic, minced

1/2 of small red pepper, seeded 4 pineapple slices

Halve, bone and remove skin from chicken breasts. Cut red pepper in 1/4-inch strips. In shallow dish, mix together flour, salt, ginger and pepper. Add chicken, one piece at a time, turning to coat. In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 8 minutes or until brown on all sides In large, lightly greased baking pan, place spinach. Arrange chicken on spinach; sprinkle with onion. In 1-cup measure mix together pineapple juice, soy sauce and garlic. Spoon over chicken and spinach. Place pepper strips on chicken. Seal baking dish with aluminum foil. Bake at 350 F for 35 minutes or until chicken is fork-tender. Garnish with pineapple slices. Makes 4 servings.

This traditional salad from the Mediterranean couldn’t be simpler to prepare or more delicious. The olive oil and citrus complement each other in a haunting way, and the salty black olives provide a delightful contrast to the sweetness of the orange. Plain, pitted black olives may be used in this salad but the oil-cured black olives found in many restaurants in a Greek salad add an extra touch to the salad.

Mediterranean Orange Salad 5 or 6 large navel oranges 3 tablespoons finely minced mild, red onion 3 to 4 tablespoons extra virgin olive oil 8 to 12 black olives Salt, to taste Black pepper to taste

Peel the oranges and, using a serrated knife, cut them into slices about 1/4-inch thick. Remove any seeds or the white vein in center of oranges. Arrange the orange slices on a large platter or on individual serving dishes. Sprinkle on the onion and drizzle on the olive oil. Evenly distribute the olives and very lightly sprinkle on some salt and pepper. Serve immediately. Serves 4 to 6.