Barbara McClellan

It’s March! I know you knew that already. It’s the time of year when I wish I had planted tulips in the fall because they are blooming everywhere now.

I volunteer at one of Longview’s best kept secrets, which I wish was not such a secret — the beautiful Longview Arboretum and Nature Center at 706 W. Cotton St.

The garden opened Nov. 2, 2019. This ever-growing garden is a living testament to the love of community and the soul-enriching quality of spending time in nature. One of the newest advantages is the joining of our beloved garden with the American Horticultural Society Reciprocal Garden Network. This means that membership with the Longview arboretum entitles you to special admission privileges and discounts at 380-plus gardens throughout North America.

If you haven’t discovered this wonderful “happy’ place, go soon. We are open Wednesday through Sunday. Check the website or Facebook page for hours.

Well, what does this have to do with food? Here’s how: Pack a little picnic or stop and buy a pizza to eat in the garden. Yesterday, when I was volunteering (I’m there on Sunday afternoons between 2-5 p.m.), some friends of mine came in with a picnic basket, and soon they had been joined by several other friends.

The weather was terrific and the food, and drink delicious, and I’m sure the company and the beautiful setting made it an absolutely great Sunday afternoon.

Last week I was looking through some old notebooks of my columns. I had forgotten both these recipes from 2003. They are both being made this afternoon.

The first is another soup about which I wrote, “I created this several years ago. It is good, easy to make, nutritious and not terribly expensive.”

Tomato Florentine Soup

2 tablespoons olive oil

1 large onion

3 ribs celery

5-6 cloves garlic

1 package (10 ounces) frozen chopped spinach

2 cups water

3 tablespoons chicken or vegetable soup base

2 cans (15 ounces) chopped tomatoes

46 ounces tomato juice

1/3 cup tomato puree

1 cup uncooked small medium macaroni shells

Chop onion, celery and garlic finely in food processor. Saute in olive oil in 6-quart or larger pan. When slightly cooked, add thawed spinach and cook about 6 more minutes.

Add bouillon base, water, tomatoes, tomato juice and tomato puree. Simmer for about 25 minutes. Add macaroni, and cook for about 3 minutes. Cover. Turn off heat and let set for about 25-30 minutes. Do not overcook macaroni. Makes about 10-12 servings.

This cake comes from that same year and column: Jan. 22, 2003. I made it for some gathering, and I think it was the only cake there. Someone said, only a bit sarcastically, “This is the best cake here.” When asked what this cake is called, I immediately said, “It’s the ‘Best of All Cake.’”

Best of All Cake

1 yellow cake mix, made according to package directions and baked in a 9-inch by 13-inch pan.

1 can crushed pineapple (15 ounces) with juice

1 cup sugar

1 small package instant vanilla pudding mix, prepared according to package directions

3 bananas sliced

8 ounces frozen whipped topping

1 cup Angel Flaked coconut

1 cup chopped pecans or walnuts

In medium saucepan, boil sugar and pineapple for 5 minutes. Pour over cake and cool complete.

Spread mixed pudding over cooled cake with pineapple on it. Place banana slices on top of pudding. Spread with thawed whipped topping. Sprinkle with nuts and coconut (may omit nuts and coconut, but it’s better with it.) Makes 16-20 servings.