Can be prepared in 45 minutes or less.....

1 pound fresh sliced Rhubarb
1 1/4 cups of sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel.......

Combine all ingredients in heavy medium saucepan.  Stir over medium-high heat until sugar dissolves.
Bring to a boil.
Reduce heat to medium and simmer until jam thickens and mounds on the spoon,  stirring often to prevent scorching,  about 20 minutes.
Transfer to a bowl,  cover and chill    (can be prepared 1 week ahead)   Keep chilled.......   Makes 1 1/2 cups.

                       2  ===============================================

BAKED EGGS  ( a dish we brought back from the Alsace Region )

the whole idea is to never do the same thing twice...  so vary and use what you have.....

butter the surface of an oven-proof dining plate. 
break open eggs in the middle of the the plate.  they will spread out of course,  break yolks in you want (or not)
bake eggs in  a 350 degree oven for approx. 20 minutes,  longer or shorter depending on your taste.
Serve on the plate.

the fun part is to:   maybe lightly pepper (or herb d' provence) the plate before the eggs. 
                              or grate cheese on the eggs before baking (or right at the end).... 
                              or sliced mushrooms over the eggs.  or maybe a little salsa,   or ground round,  or diced ham
                              or chives,  or bacon-bits.    You get the idea,  maybe all of the above...

Be sure that the plate is oven proof. 

                       3  ===========================================

PECAN SCONES......

2 cups of flour
6 tablespoons of butter
2 teaspoons of baking powder
1 tablespoon of sugar

blend ingredients in bowl (or food processor), 
add 2 eggs
1/2 cup cream or half & half
salt and pepper to taste.
1/2 cup chopped Pecans

stir until mixture forms a ball ,   turn onto a floured surface and knead using more flour if necessary, 
cut in half and form each half into a circle about 4 inches in diameter.
cut each circle into quarters,
bake on ungreased cookie sheet,   350 degrees about 25 minutes  or until lightly brown.  Makes 8 scones

Can be frozen and baked later........   easy.

                             4    ===================================================

Terri's Biscuits

ingredients:    1-1/2 cups Tapioca Flour
                     2 eggs
                     a scant cup of Canola Oil
                     1 cup of Milk
                     1/2 cup Parmesan Cheese ( maybe slightly more)
                     a little salt
                     
Oil muffin tins very well,  fill 3/4 full
Bake at 375 degrees for 20 minutes

SERVE IMMEDIATELY

1306 Franklin Street, Port Townsend, Washington 98368

telephone: 360-385-1060
toll free: 800-557-1060
fax: 360-385-2688
e-mail: rooms@quimperinn.com