RHUBARB CRUMBLE
1 1/4 cup sugar
1 tablespoon flour
1/2 tea. cinnamon
4 cups sliced rhubarb
In small dish combine sugar, flour, and cinnamon, mix this with the rhubarb and place in 9 x9 baking pan.
TOPPING
3/4 cup flour
1/2 cup brown sugar
1/8 tea. salt
1/2 cup butter
1/2 cup crushed cereal
Combine flour, sugar, salt and salt, cut in butter, stir in cereal sprinkle mixture over the rhubarb, bake 1 hour in 350 oven, Can use 1 cup strawberries, in place of 1 cup rhubarb.
RHUBARB LEMONADE 3 cups rhubarb 1 cup sugar 1 1/2 tablespoon lemon peel 1/2 cup lemon juice 6 cups water Mix rhubarb,sugar,lemon peel in pan, bring to boil reduce heat, stir in lemon juice, pour through sieve getting as much juice as possible, mix with water, serve cold. Also try strawberries/ blueberries ZUCHINI (apple crisp) 4 cups flour 2 cups sugar, dash salt, 11/2 cups butter (melted ), 1 tab. cinniman mix together and spread half on bottom of 9 x 13 pan, and bake for 10 minutes at 375. 8 cups, peeled,cored,sliced thin zuchinni, cook with 2/3 cup lemon juice until tender. Add 1 cup sugar, 1 tsp. cinnamon, 1/4 tea. nutmeg, and 2/3 cup of crumb mixure (above). Stir and simmer until thick, pour on top of crumb bottom top with remaing crumbs and Bake 375, for 30 minutes. | SALSA 10 cups chopped,seeded, peeled, cored tomatoes 5 cups chopped and seeded green peppers 5 cups chopped onions 2 1/2 cups chopped hot peppers 3 cloves garlic 2 tablespoons cilantro minced 3 teaspoon salt 1 1/4 cups cider vinegar 1 teaspoon hot pepper sauce (optional) Combine all ingredients in large saucepan, Bring mixture to a boil, reduce heat and simmer 10 minutes. Ladle salsa into jars and process in water bath for 15 minutes. |
