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The News Tribune’s features editor, Melinda Lavine, is looking for a good guacamole recipe and a salad that tastes good with fruit in the mix.

Dorothy Thompson of Iron River shares this recipe for rhubarb pie.



No-Roll Pastry

1½ cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

½ cup vegetable oil

2 tablespoons of 2 percent milk


6 cups diced rhubarb

2 cups sugar

6 tablespoons all-purpose flour

1 tablespoon chilled butter, diced


¼ cup chilled butter, diced

¼ cup sugar

½ cup all-purpose flour

Preheat oven to 350 degrees.

For crust, mix flour with the salt and sugar. Pour in oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and sides of pan.

For the filling, combine rhubarb with with sugar and flour; spoon into crust and dot with butter.

For the topping, mix butter, sugar and flour with your hands until crumbly. Sprinkle over rhubarb mixture.

Bake for 1 hour. Serves 10.

Viola Aune of Two Harbors and Joanne Myers of Duluth both sent in this fudge recipe. Viola says her husband and family made this recipe a lot in the 1950s.

FANCY FUDGE (pictured above)

2/3 cup cocoa

3 cups sugar

1/8 teaspoon salt

1½ cups milk

¼ cup butter

1 teaspoon vanilla

Thoroughly combine the cocoa, sugar and salt in a heavy 4-quart pan. Stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234 degrees (soft-ball stage). Bulb of thermometer should not rest on bottom of pan. Remove from heat, add butter and vanilla. Do not stir. Remove and cool to 110 degrees. Beat until the fudge thickens and loses its gloss. Butter an 8- or 9-inch-square pan and pour the fudge in to set. Makes 3 dozen squares.

Joanne Myers also sent in this recipe for brownies.


1 cup sugar

1 stick margarine

4 eggs

1 teaspoon vanilla

1 16 ounce can Hershey’s chocolate syrup

1 cup all-purpose flour

Preheat oven to 350 degrees.

Cream the sugar and margarine. Add the eggs one at a time and beat after each addition. Add the vanilla, syrup and flour, mixing well. Bake in a 16-by-15-by-1-inch jelly roll pan and bake for 25 minutes or until done. Frost if desired.

Kathy Dutton of Duluth sent in this version of Hershey’s Cocoa Fudge.


½ cup Hershey’s cocoa

2 cups 2 percent milk

4 cups sugar

1 teaspoon salt

1 teaspoon butter

1 teaspoon vanilla

½ to 1 cup walnuts, chopped

Bring the cocoa, milk, sugar and salt to a boil until it reaches soft ball stage. Remove from heat and put the pan in a sink with cold water in it. While in the cold water, add the butter and vanilla. Combine well and add walnuts. Put into a round 8- or 9-inch round buttered cake pan and let set.

Henry and Sheri Djerlev of Hibbing are still looking for a recipe for Greek Taxos (tacos) from the former Greek restaurant Nachios that was in Duluth. They believe it was made with ground lamb or gyros meat.

This column is for readers who want to share a favorite recipe or are looking for new ones. Send your requests and recipes to: Duluth News Tribune, 424 W. First St., Duluth, MN 55802 or email You must include your first and last name, city and daytime telephone number. If you have a photo of the final product, please share that, too.