Recipes

Rhubarb-Jell-O Torte

Crust:
2 cups flour
2 tsp baking powder
1/2 tsp salt
4 Tbls Crisco
Mix together like pie crust. Add 2 beaten eggs
and 2 Tbls milk. Mix and pack into 9×13 cake pan.

Layer 5 to 6 cups cut-up rhubarb on top of crust.
Sprinkle with 2 small boxes or 1 large (6 oz) box dry jell-o.

Topping:
2 cups sugar
1 cup flour
1/2 cup butter (softened)
Mix topping ingredients together and sprinkle over
rhubarb . Bake at 375* for 30 minutes or until
rhubarb is tender.

I like to use 2 small boxes of jell-o. That way I can mix flavors
such as strawberry & raspberry, strawberry & cherry, raspberry
& cranberry or cherry & cranberry. I also use the sugar-free
jell-o. Also for the topping, it works to use 1 cup sugar and
1 cup Splenda instead of 2 cups of sugar.

Fantastic Frozen Strawberries

1 pkg Sure-Jell (low sugar or pink box)
6 to 8 qts strawberries
3 C sugar
Put cleaned berries in a large bowl with sugar. Mix carefully. Mix Sure-Jell with 1 cup water and boil for 1 minute. Pour over berries and mix carefully. Let stand 10 minutes.
Put berries in freezer containers. The berries will be bright red and thickened slightly. These taste like fresh strawberries when thawed and used.  They work great over ice cream or angel food cake, or just to have a bowl for breakfast.
This recipe came out of ‘The Wisconsin State Farmer’ many years ago.  I have modified it somewhat from the original recipe.

Marinated Asparagus

1 cup wine vinegar
1/2 cup water
1/2 cup olive oil
1 1/2 Tbls. oregano
1 Tbls. salt
2 cloves garlic, minced
1 Tbls. Accent

Cook one pound Asparagus, tender but firm to the bite.
Mix the above ingredients together and pour over Asparagus.
Marinate for 6 hours or overnight. Serve chilled

Asparagus Salsa

1.5 lbs fresh asparagus, cut into bite size pieces.
1 cup chopped tomatoes
2 Tbl cilantro
1/2 cup chopped onion
1/2 tsp salt
2 Tbl cider vinegar
1 clove minced garlic

Blanch asparagus 2 minutes. Immediately put in to ice cold water. Drain. Stir asparagus and remaining ingredients together in medium sized bowl. Let stand for 4 hours. Serve chilled.

Frozen Sweet Corn

6 cups raw corn, cut fresh
(You may use up to 9 cups)
1 cup water
1 1/2 tsp. salt
Cook together in 5 qt. saucepan for 10 minutes over medium heat.
Remove from heat. Add 1/4 lb. butter. Cool & freeze in meal size
portions.
This tastes just like fresh corn when you use it over the winter months!!

Grandma’s Sweet-Sour Cabbage

1 medium head cabbage, shredded (green or red)
1/2 cup cold water
1/2 cup vinegar
2 Tbsp. butter
1 tsp. salt
3 Tbsp. sugar
Mix all together in dutch oven, and cook about 20 minutes until cabbage is tender.

Vegetable Seasoning Mix

2 Tbls. garlic salt
2 Tbls. garlic powder
2 Tbls. dried minced onion
2 Tbls. onion powder
2 Tbls. salt
Combine all ingredients and store in an airtight container for up to 1 year. Use on almost any cooked vegetable for seasoning. Add 1 Tbls. butter and 1/2 to 1 tsp seasoning mix. Toss until butter is melted.
(From Taste of Home’s Quick Cooking 2001)

Strawberry/Rhubarb Coffee Cake

Filling:

4-1/2 Cups Rhubarb, chopped
24 ounces of sliced strawberries
3 tbsp lemon juice
1-1/2 Cups sugar
1/2 Cup cornstarch

Cake:

3 Cups flour
1 Cup sugar
1 tsp baking powder
1 tsp salt
1 Cup butter, softened
1 Cup buttermilk
2 eggs, slightly beaten
1 tsp vanilla

Topping:

3/4 Cup sugar
1/2 Cup flour
1/4 Cup soft butter

To make filling, combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally. Add lemon juice, sugar and cornstarch. Cook, stirring, for 5 minutes or until thickened. Cool.

To make cake, combine flour, sugar, baking powder and salt in large bowl; cut in butter until mixture is crumbly. Beat together buttermilk, eggs and vanilla; add to the flour mixture. Spread one-half of batter in greased 13 X 9 inch b aking pan. Spread fruit over batter. Spoon remaining batter in small mounds on top of filling.

Mix topping ingredients until crumbly; springkle over all.

Bake at 375 degrees for 45 minutes. Serve slightly warm.

Yield: 12-16 servings.

Rhubarb Torte

Ingredients for crust:

1/2 Cup Shortning
2 Cups Flour
1/2 tsp. salt

Combine into crumbles mixture and pat int0 the bottom of a 9 X 13 inch pan and bake @ 350 degrees for 15 minutes.

Ingredients for center filling:

5 Cups Rhubarb cut into 1 inch length or shorter
2 Cups of white sugar
6 egg yolks
4 tbsp of flour

C0mbine and put over crust and bake for 45 minutes or until rhubarb is done.

Ingredients for topping:

6 egg whites
12 tbsp sugar
1 tsp vanilla

Beat together in mixer on high until stiff peaks form. Layer evenly over filling mixture and brown slightly.