Rhubarb Cobbler

6-8 cups cut rhubarb
1 1/2 cups sugar - sprinkled on top
1 white or lemon cake mix - sprinkled on top
1 cup water - spoon over mixture
1 cube butter - slice on top

bake at 350 for 35 minutes
optional dutch oven with coals on top and bottom for 45-60 minutes.

Spinach Salad and Dressing

Salad
2 bunches spinach or 1 package
1/2 lb bacon cooked and crumbled
1 cup sliced mushrooms
1/2 cup toasted almonds
5 hard boiled eggs, chopped
1 small red onion, chopped
1 can sliced water chestnuts
1 cup bean sprouts

Dressing
1/2 cup sugar
1 pint cottage cheese
1 TB poppy seed
1/2 cup red wine vinegar
1/2 tsp dry mustard
Salt and Pepper to taste
Mix in blender

French Toast Casserole

Cut white bread and create a layer on the bottom of a 9x13 pan.
Cut up and dot chunks of cream cheese on top of this layer. Then sprinkle with cinnamon and sugar. Then do another player or cut bread chunks and cinnamon and sugar. Next cover entire thing with a mixture of 1.5 cups of milk and 9 eggs.
Bake at 350 until cooked.


This picture is after the first layer:

Cream Cheese Wontons

Blend sugar to taste to one block of cream cheese
Put into wonton wrappers
Heat oil on stove to 375 (use a thermometer)

See pictures for help.

Cherry Cobbler

Ingredients:

1/2 cup butter
1 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp cinnamon (opt)
1 tsp vanilla (opt)
1 cup milk

4 cups pitted sour cherries
3/4 cup white sugar
1 Tbs flour

Directions:

Preheat oven to 350 degrees F. Place butter in a 9x13 baking pan and put in oven to melt while oven preheating. Remove as soon as butter melted, about 5 minutes.

In medium bowl, stir together 1 cup flour, 1/2 cups white/brown sugars, baking powder, cinnamon and vanilla. Mix in the milk until well blended. Pour batter into pan over butter. Do not stir.

In medium bowl, mix cherries with remaining 3/4 cup sugar and 1 Tbs flour. Spoon mixture evenly over batter. Do not stir.

Bake 50-60 minutes, until golden brown.

Corn Bread II

1/2 cup corn meal
1 1/2 cup flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp salt
-combine these ingredients in a bowl and stir

-in a separate bowl combine:
2 eggs
1 1/2 cup milk
1/2 cup melted butter
-mix well

-Make a well in the dry ingredients and fold the wet into the dry (use a wire whisk to break lumps).
Bake in an 8x8 pan at 375 degrees for 25-35 minutes until the edges are golden brown and toothpick comes out clean.

--I usually double this recipe. It is great for a few days afterwards heated up with a little butter and honey.

Banana Bread (from Britney Wood)

¼ c. butter

1 c. sugar

2 eggs

1 ½ c. mashed bananas (about 3)

1/3 c. vanilla yogurt (or sour cream)

1 tsp. vanilla

2 c. flour

¾ tsp. baking soda

½ tsp. salt

Preheat oven to 350’

Beat butter and sugar and vanilla until blended.

Add eggs one at a time.

Add remaining wet ingredients until blended.

Add flour mixture just until moist.

Spoon into sprayed bread pan. Bake 1 hour (or 1 hour 10 minutes) or until toothpick comes clean. Cool 10 minutes in pan. Remove and cool on rack.

*NOTE: If your bread pan is a dark non-stick pan, preheat oven at 350’ but turn down to 325 to bake and plan on 1 hr 10 minutes.

Sometimes I sub applesauce for the butter. 

Meatloaf (2 loaves)

Ingredients
2 lbs ground turkey
1 lb ground sausage (jimmy dean reg or sage)
3 eggs
1 cup oatmeal
2 cups bread crumbs or stuffing mix (pep farms)
2 cups cornflakes
2 tsp salt
1 TBSP parsley
1 TBSP basil
1 onion, chopped
2 cans cream of chicken soup
pepper
2 TBSP worcestershire sauce

Directions
Mix above ingredients. Wet hands with water to smooth top of loaves. Bake 350 F for 1.5 hours. You can add a topping to this (bbq sauce, ketchup and brown sugar), but it isn't needed, imo.


from Vonnie Baird

Thai Shrimp Soup (mild)

Ingredients
1 cup uncooked rice (thai recipes usually use white rice, but brown works fine too)
2 TBSP butter
1 lb small raw shrimp, peeled and deveined (or substitute chopped/shredded chicken)
salt and black pepper
1 onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced or cut in strips
1 TBSP fresh ginger, grated (freeze prior then use a microplane grater for ease)
2-3 TBSP red curry paste
2 cans (13.5 oz) unsweetened coconut milk (substitute 1 can light milk for less fat)
4 cups vegetable broth
2 TBSP fresh cilantro, chopped
1 lime, juiced
Sautéed mushrooms (optional)

Directions
Cook rice according to package directions. Melt butter in large pot. Add shrimp and pepper and salt. Cook until done, 2-3 minutes. Remove shrimp from pan and set aside in a large bowl. Add onion, garlic, and red bell pepper to pot. Salt and lightly pepper then cook, stirring occasionally, until tender (4-5 minutes). Add curry paste and ginger and mix in well. Slowly whisk in coconut milk and vegetable broth until well combined. Bring pot to boil then reduce heat to med/low and simmer for 10 minutes. Add cooked rice (keep in mind it'll expand significantly if not eaten right away), shrimp, cilantro and lime juice. Enjoy!

Fish taco topping/dressing

OPTION 1
1 scallion
1 cup honeydew, diced
juice and zest of 1 lime
couple TBSP cilantro, diced
2 tsp olive oil
salt
pepper

OPTION 2
sour cream or plain yogurt
avocado
lime
cilantro
shredded cheese
finely chopped cabbage