Rhubarb Cake

Submitted by Lonnie Brown

Wash & cut enough rhubarb to make 3 cups.

Sift together:

2 cups flour

1 1/2 cups white sugar

1 teaspoon baking soda

1/4 teaspoon salt

Cut this into 1/2 stick of butter or margarine.

Add to the Rhubarb and mix well. Set aside.

Then mix together in a separate bowl:

1 cup buttermilk

1 egg

1 teaspoon vanilla

Add to flour/rhubarb mixture, mix well.

Spread into a greased 9x 13 pan

Sprinkle with cinnamon sugar

(1 teaspoon cinnamon to 4 teaspoons sugar)

Bake at 350* for 40-45 minutes.

Rhubarb/Apple Pie  

Submitted by Lonnie Brown 

Wash and cut enough Rhubarb to make 2 cups

Wash, peal and cut enough Apples to make 2 cups

Mix 1 teaspoon cinnamon with 1 tablespoon sugar

Sprinkle over rhubarb and apples

Place in pie pan

Combine and spread this over the filling

1 cup sugar

1/2 cup melted better or margarine

1/2 cup chopped nuts

1 cup flour

1 egg

1/4 teaspoon salt

Note: This will be stiff like cookie dough, Lonnie spreads it on in little portions by hand.

Bake about 60 minutes until the top is golden brown.

Gluten-Free Stuffing From Perry Andrews (my brother)

My Brother’s family is gluten intolerant. His wife owned a Gluten-Free Bakery in St. Paul, MN. She has perfected gluten-free flour and makes her own bread and crumbs to use in this recipe. You may be able to purchase gluten-free bread at your local grocery or health food store to make your own crumbs. This Recipe can also be made without bread crumbs using just the rice.

1 1/2 cup gluten-free bread crumbs/cubes

1 cup of wild rice
1 red onion
1 or 2 apples, (depends on apple size I like haralson or honeycrisp)
2 or 3 carrots (again based on size)
1/2 cup chopped pecans
1 stick of butter ( maybe a bit more)
Cook the rice for a good long time, wild rice always takes longer and if you don't get it soft before you stuff the turkey, it doesn't get any softer inside as one might expect, (trust me- we've ended up eating crunchy rice, which the kids aren't suchfans of), and add to your bowl of chopped ingredients, sprinkle in some sage, thyme, and basil, along with salt to taste. Melt your butter, and pour it over the whole mess. I usually put a little butter into the cavity of the bird as well, before I stuff.. Note: May need more butter when using crumbs.
“We're sort of believers in the everything's better with butter philosophy and more butter's even better.”

For more info on Gluten-Free recipes go to my sister-laws shop web-site : www.cooqiglutenfree.com

END OF SEASON RELISH
from the pantry of Tom Ewenson

 Submitted by Violet Johnson

1 qt. chopped cabbage
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped red pepper
2 cups chopped green tomatoes
1 qt flowerette cauliflower (optional)

Put 2 Tbsp salt (not iodized) over all the ingredients and allow to stand overnight in a cool place. The next day, drain off the salt.

ADD:
2 heapig cups sugar
2-1/2 cups vinegar
1-1/2 Tbsp mustard seed
2 Tbsp mixed pickle spices
1/2 tsp tumeric
1/2 tsp ground ginger
1/2 tsp mustard (optional)

Cook over low heat about 30 minutes. Place in jars and seal. 

Voilet's friend passed away before she could ask him more about this recipe. The recipe does not say to give these a hot water bath to seal, but she would think that is what is meant by "place in jars and seal." 

Simply Delicious Asparagus Soup

Matthew & Sarah Smith, Blue Valley Gardens From: MACSAC Cookbook

8 Tablespoons ( 1 Stick) butter

3 1/2-4 cups chopped onions

8 cups chicken stock

2 pounds asparagus

1/2 cup cream

Salt & pepper to taste

Fresh lemon thyme or dill to taste

Heat butter in soup pot, add onions, cook until tender. Add stock; bring to boil. Cut tips off asparagus; reserve. Chop stems and add to pot. Simmer gently until asparagus is very tender, 15-20 minutes. Puree in a food processor and return to pot. Add tips; cook gently 5-10 minutes. Stir in cream, salt and pepper. Add lemon thyme or dill; if you use dried herbs, add them to the onions as they cook.

Makes 8-10 servings

Garden Tomato Vegetable Soup

By Nick Bartel

3 ½ lbs tomatoes, peeled, cored & roughly chopped

1 summer squash (patty pan or zucchini)

2 sweet peppers

2 carrots

1/3 cup butter

8 large sweet basil leaves

2 T fresh chopped oregano

1 T fresh fine chopped parsley

1 medium onion, chopped

3 cloves garlic, minced

1 8 oz can tomato paste

1 T each kosher salt,

3 T sugar (opt)

1 oz per serving heavy cream at serving time (opt)

Sautee onion and garlic in butter for 5 minutes, or until soft. Add tomatoes, broth, and spices. Fill pot with water after you’ve added all the vegetables. Bring to a boil, and simmer for about 30 to 40 min, or until tomatoes break down and are soft. Puree mixture. Reduce heat to low andcook mixture till reduced to taste this may take 3 to 4

 Recipes Submitted

By Jill Stange

Brussels Sprouts Soup

1 med. onion, chopped
1 med. potato, peed & cubed
2 T. butter
1 lb. fresh brussels sprouts, quartered
3 c. chicken broth
1/2 to 1 tsp salt
1/4 to 1/2 tsp curry powder
1/8 tsp pepper
1 egg yolk
1/4 c. whipping cream
Sour cream & paprika, optional

In lg. saucepan, saute onion & potato in butter until onion is tender.
Add brussels sprouts, broth, salt, curry & pepper; bring to a boil.
Reduce heat; cover & simmer 10-12 min. or until vegetables are tender.
Cool to room temp.  Puree in small batches in a blender or food
processor; return all to pan.  Combine egg yolk & cream; stir into
soup.  Cook & stir for 4-5 minutes over med. heat (do not boil.)
Garnish with sour cream & paprika if desired.
Yield: 4-6 servings

AMAZING BISTRO GREEN TOMATO SOUP:

By Joan Berkner

Makes about 1 gallon

7 green tomatoes
1 pound baked country ham, diced
3 quarts heavy cream
1 quart chicken broth
2 chicken bullion cubes (I omit these because I want everything natural)
1 Tbsp. crushed red pepper, more or less according to taste preference
1 tsp. hot sauce

Dice four tomatoes in small pieces and reserve.  Process the rest of tomatoes in food processor.  Mix all ingredients together in 6-quart pot.  Cook over medium heat 1 hour, stirring often.  Thicken with corn starch in water.  (start with 1 cup water to 1/3 c. corn starch and adjust according to the thickness you prefer).

Best flavor when refrigerated overnight and reheated.  Garnish with fresh herbs.
We love this served with crusty homemade artisan bread.

Garlic Butternut Bisque

By Jill Stange

Prep: 40 min.
Cook: 30 min.

2 whole garlic bulbs
1 tsp olive oil
3 lg onions, chopped
3/4 c. chopped carrots
1/2 c. chopped celery
1/4 c. butter
4 lbs. butternut squash, peeled, seeded & cubed
         (about 8 cups)
6 cups chicken broth
3 T. chopped fresh sage, divided
1/2 c. plus 1 T. heavy whipping cream, divided
1 1/2 tsp. salt
1/4 tsp pepper

Remove papery outer skin from garlic (do not peel  separate cloves.)
Cut tops off bulbs; brush with oil.  Wrap each in heavy-duty foil.
Bake 425 degrees for 30-35 min. or until softened.  Cool 10-15 min.
Meanwhile, in a Dutch oven, saute onions, carrots & celery in butter
until tender.  Add the squash, broth & 2 T. sage.  Bring to a boil.
Reduce heat; simmer, uncovered, for 25-30 min. or until sqash is
tender.
Squeeze softened garlic into a small bowl; mash with fork. Stir into
squash mixture.  Cool slightly.  Puree sqash mixture in batches in a
blender; return to pan.  Stir in 1/2 cup cream, salt & pepper; heat
through.  Garnish with remaining cream & sage.
Yield: 9 servings (3 quarts.)

Butternut Squash Soup

By Jill Stange

2 lbs. butternut squash, peeled & cut into chunks (about 3 cups cubed.)
4 c. reduced-sodium chicken broth
1 c. low-fat sour cream
1 T. butter
1/4 tsp ground cayenne
1/2 tsp kosher salt
White pepper
1 T. sugar (Optional)
Chopped fresh chives for garnish

Combine squash & broth in a large saucepan; bring to boil over high
heat.  Reduce heat to medium; cover & simmer until squash is tender,
about 20 min.  Uncover & cool.
Puree squash in blender or food processor.
Return puree to saucepan & place over med-low heat.  Stir in sour
cream, butter & cayenne.
Add salt & white pepper.  If squash lacks sweetness, add the sugar.
Cook soup just until thoroughly heated, but not boiling.  Ladle into
bowls & garnish with chives.
Yield: 6 servings

Chocolate Zucchini Cake

This is really delicious!

Oven 350 Grease and flour a 13x9x2 in Pan

* 2 c flour

* 1 tsp baking powder

* 1 tsp baking soda

* 1/4 tsp salt

* 1 tsp cinnamon

* 1/4 c unsweetened cocoa

( combine above ingredients in a separate bowl )

 3 eggs > beat until light in color and fluffy

1 1/2 c sugar > gradually beat in until light and fluffy

1/2 c vegetable oil > beat this into mixture

 3/4 c buttermilk > Add In : 3 additions alternating with the dry ingredients

 1/2 # raw drained zucchini

1 tsp vanilla extract

1 c coarsely chopped pecans or walnuts or mix 1/2 c of each

1 c semi sweet chocolate chips

 ( fold in the 4 above ingredients to the mixture )

 * spread into greased and floured pan, bake for 35 - 40 minutes or until a toothpick or cake tester comes out clean from center

 * cool 10 min on wire rack; sprinkle with Confectioners' Sugar

 Baked with Love Jody Danczyk

GREEN TOMATO SALSA:       By Joan Berkner
6 green tomatoes, chopped
6 green onions, chopped  (my winter onions are perfect now)
1 large jalepeno or Hungarian wax pepper, seeded and minced
1 1/2 Tbsp extra virgin olive oil
2 Tbsp lime juice
1 tsp sea salt
Freshly group pepper to taste
1/4 c. sweet onion, chopped
Minced fresh garlic to taste
Chopped cilantro
Chopped fresh oregano

Good fresh; or I cook 20 minutes and can.  Process 15 minutes in boiling water bath.

Patty’s Hot spiced Brussels Sprouts　

2lbs Brussels Sprouts 1t cayenne pepper

21/2 cups water 4 heads dill

21/2 cups vinegar 4 garlic cloves (opt)

3T pickling salt 4 heads dill (opt)

2 jalapeno peppers or 1 habanero pepper

Cook whole Brussels sprouts until just tender. Pack in hot sterilized pint jars. Combine water, vinegar, salt, cayenne pepper, hot peppers (left whole but cut top off and take out seeds). Wear gloves when working with hot peppers. Cook vinegar solution for 10 minutes. Remove hot peppers and pour over Brussels sprouts in, leaving a 1/4-inch headspace. Add a clove of garlic, 1 extra dill head, a slice of hot pepper in jar (optional). Adjust sterilized lids and process pints 15 minutes in boiling–water bath canner. Makes about 4 pints