When I see a rainbow, I feel comforted and wowed, joyful and renewed. But awesome is best the word to describe the bending colors and the miracle behind them, not the magic at the end of it.

I was always told that at rainbow’s end little leprechauns sit propped up against black kettles of glittering gold. Are they waiting for the adventurous cross-country hiker or are they guarding what is truly theirs? Why would story tellers tell about the gold, if not to spark a fire under the wide-eyed listeners sitting at their feet?

After all these years, after all the stories read, after all the illustrations shared by turning the book pages, I do indeed believe there is magic waiting at rainbow’s end... but which end?

Most rainbows viewed from my home are those that stretch north and south, viewed from our east side deck. They seem close, on just this side of the woods, only several hundred feet away. I can walk that, but I have never done so. Inside, I feel it is to be followed only by the faith of my heart, not by putting on mud boots and a windbreaker. But if I were to, let’s say just for fun and my own guilty pleasure, decide to walk toward this rainbow’s end, gold would be good, but I would hope to find so much more.

After my hike I would like to find a long picnic table covered with a red and white checked cloth and on that table, a tall pitcher of fresh squeezed lemonade and plate full of oatmeal scotchies still warm from the oven. I would like to see all the girlfriends I ever had still looking as young as the year I remember them most. I would want to hear music that gave me goose bumps, lively church choirs, a stadium of voices singing the National Anthem, and a band of blue grass fiddles in fierce play.

I would want a clean clear pond, with inner tubes for floating, kayaks for paddling, and ducklings mingling with my guests. I would want, upon my arrival, a litter of fat furry pups running to my feet and a litter of orange kittens rubbing against my ankles. I would want the sun to shine all day, and shade trees at water’s edge so I can soak my feet in the cool water.

What a perfect afternoon at this rainbow’s end, but what about the other end? What would I discover there? Should I wait for the next appearance when the sprinkles and the rays meet again or could I, should I, climb the arch and slide down to the other end?

I think I will save that trip for another day, take another time out to imagine all that might be there, waiting to be discovered by my adventurous soul and my creative imagination. I hope there are slushies on the other side.

Send your colorful recipes to Country Cupboard, 5973 Blachleyville Rd., Wooster 44691, or email thewritecook@sssnet.com.



Red Bean Vegetable Soup (Ronnie Lappe)

3 large sweet red peppers, chopped

3 celery ribs, chopped

2 medium onions, chopped

4 cans (16 ounces each) red kidney beans, rinsed and drained

4 cups chicken broth

2 bay leaves

1/2 to 1 teaspoon salt

1/2 to 1 teaspoon Cajun seasoning

1/2 teaspoon pepper

1/4 to 1/2 teaspoon hot pepper sauce

In a 5 quart slow cooker, combine the peppers, celery, onions, and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.



Orange Angel Food Cake

1 can (15 ounces) mandarin oranges

3/4 to 1 cup orange juice

1 package (16 ounces) angel food cake mix

3/4 teaspoon orange extract

3 drops yellow food coloring, optional

3 drops red food coloring, optional

5 teaspoons cornstarch

1/4 cup cold water

Blueberries and sliced peaches, strawberries and kiwifruit

Drain oranges, reserving juice in a 2 cup measuring cup; add enough orange juice to measure 1 3/4 cups. Set aside. Finely chop oranges; drain well and set aside. Prepare cake batter according to package directions, adding the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10-inch tube pan. Bake according to package directions. In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.



Yellow Squash Bake

2 pounds small yellow squash

1/2 teaspoon salt

Dash of white pepper

2 tablespoons butter

1 small onion, grated

1 cup heavy cream

1 cup Spanish peanuts

8 slices crisp bacon, crumbled

1/4 cup dry bread crumbs

Preheat oven to 350 degrees. Cook squash in small amount of salted boiling water until tender and water has evaporated. Mash squash. Add salt, pepper, butter, onion and cream, mixing well. Spoon into greased, shallow 9-inch baking dish. Bake for 50 minutes. Sprinkle with peanuts, bacon and crumbs. Bake for 5 minutes, longer or until top is browned.



Green and Gold Veggies

2 cups cut fresh green beans (1 inch pieces)

1/3 cup water

1/4 cup thinly sliced green onions

1/4 cup butter or margarine

1 1/2 cups frozen corn, thawed

3/4 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon celery salt

1/2 teaspoon paprika

In a large saucepan, bring beans and water to a boil; reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. Meanwhile, in a large skillet, sauté onions in butter until tender. Stir in the corn, salt, sugar, celery salt and paprika. Drain beans; add to corn mixture. Cook and stir for 4 minutes or until heated through.



Blueberry Banana Salad (Judith Rush)

1 cup (8 ounces) sour cream

3/4 cup sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

3 cups fresh or frozen blueberries, thawed

In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving.



Purple Cow Smoothie

1/2 cup grape soda

2 cups vanilla ice cream

10 cubes ice

1 teaspoon vanilla extract

Milk

In a blender, combine grape soda, ice cream, ice cubes and vanilla until smooth. If mixture is too thick, add milk until desired consistency is achieved. Pour into glasses and serve.



Snappy BBQ Beef Sandwiches (Sandy Denes)

1 beef chuck roast (4 pounds)

1 cup ketchup

1 cup barbeque sauce

4 cups chopped celery

2 cups water

1 cup chopped onion

2 tablespoons vinegar

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

Rolls or buns

Place beef in a Dutch oven or roaster pan. Combine all remaining ingredients except the buns; pour over beef. Cover and bake at 325 degrees for 5 hours, turning beef occasionally. Refrigerate in pan to let fat congeal so it can be removed easily along with the bones. Shred beef with a fork. Serve on rolls or buns.