Strawberry-Rhubarb Bars

Rhubarb (Strawberry) Pizza Bar

Ingredients:
1 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1 stick oleo (butter)
1 egg
3 cup rhubarb (cut into 1-inch pieces)
1 sm. pkg. wild strawberry jello
1 1/2 cup chopped strawberries

Struesel:
Crumble together 1/4 cup. soften oleo, 1/2 cup. flour and 1 cup sugar.

Directions:
Cream together oleo, sugar, baking powder, and flour. Add egg. Press into 9x13 inch pan. Cover with rhubarb and strawberries. Sprinkle dry jello over top. Top with streusel mixture. Bake at 350 degrees for 50 minutes. Loosen from sides of pan while warm.

Source: Good Cookin' (National Catholic Society of Foresters - Munising, MI - 1978), pg. 126

Rhubarb Pie

Classic Rhubarb Pie

Pie Crust (makes 2)
3 cups flour
1 1/4 cup. crisco (butter flavor)
dash of salt
5 Tbsp. water
1 beaten egg
1 tsp vanilla

Mix and cut crisco into the flour. Mix water, egg and vanilla together and add to flour mixture. Roll out on lightly floured surface. Place pie crust in dish and use a fork to add poke a few holes in crust.
Source: Sally Wellnitz

Rhubarb Pie Filling:
3 cups. rhubarb (2 lbs)
1 1/2 c. sugar
1/2 tsp. salt
4 Tbsp flour
2 eggs, beaten
1 Tbsp. butter

Chop rhubarb into 1/2 inch cubes.

Combine sugar, flour, butter and salt. Add to rhubarb. Add beaten eggs.

Put into 9 inch crust. Cover with top of crust. Spring with cinnamon and sugar. Bake at 425 for 45 minutes.

Source: Holy Family Memorial Cookbook 1999, p. 202

Pecan Cinnamon Muffins

Pecan Cinnamon Muffins

Ingredients:
1 1/2 cups flour, sifted
1/4 cup sugar
1/4 cup brown sugar, packed
2 tsp baking powder
1/2 tsp sald
1/4 tsp cinnamon
1 large egg, slightly beaten
1/2 cup oil (or applesauce)
1/2 cup milk
1/2 cup chopped pecans

Directions
1. Combine flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl.
2. Combine egg, oil, milk in small bowl and blend well.
3. Add to dry ingredients, stirring just enough to moisten. Fold in pecans.
4. Spoon batter into greased muffin pans, filling each 2/3 full.
5. Bake in 350 degree oven for 20 minutes or until golden brown.

Source: Muffin Bible, p. 175

Vege Lovers Pizza

 Vegetable Deluxe Pizza

Ingredients
1 pkg. pizza dough mix
1/2 cup warm water (for dough)
1 cup pizza sauce
3 Tbsp. Italian seasoning
1/2 tsp. garlic salt
1/2 red onion - sliced
1 cup zucchini - sliced
1/2 cup mushrooms - diced
1 red pepper
1 green pepper
1/2 cup broccoli - finely chopped
1/4 cup chopped olives
1 jalapeño - chopped
1/2 cup tomato feta cheese

Directions:
1. Preheat oven to 425 degrees.
2. Prepare pizza dough according to package instructions. Knead dough with extra flour until elastic. Roll out to desired thickness.
3. Spread sauce over pizza dough.
4. Load pizza with veges.
5. Sprinkle with seasoning and garlic salt.
6. Add feta cheese on top
7. Bake for 30 minutes or until browned and thoroughly heated.

Source: Janie Starzewski

Polenta with Grilled Vegetables

Baked Polenta & Grilled Veges

Ingredients
4 cups (1-inch) pieces zucchini (optional)
2 1/2 cups (1-inch) pieces red bell pepper
1 cup (1-inch) pieces red onion
1 tablespoon olive oil
cooking spray
1/3 cup chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon black pepper, divided
2 (16 ounce) tubes polenta, each cut crosswise into 12 slices
1/4 teaspoon salt
1/2 cup crumbled goat cheese or feta cheese
basil sprigs (optional)

Directions
Preheat oven to 475 degrees.
Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 degrees for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.

Source: AllRecipes.com

CALORIES 288 (23% from fat); FAT 7.2g (sat 2.7g, mono 3.2g, poly 0.7g); PROTEIN 8.9g; CARB 45.3g; FIBER 7g; CHOL 13mg; IRON 3.4mg; SODIUM 713mg; CALC 109mg