Rhubarb Custard Pie

Grandma's Rhubarb Custard Pie

Ingredients:
1 unbaked pie shell
2 cups chopped rhubarb
1 1/2 c. sugar
2 eggs
1 Tbsp. flour
1/2 cup milk
1/2 tsp. sat
1 tsp vanilla

Instructions:
Put the cut-up rhubarb in pie shell. Combine remaining ingredients and beat well; pour over rhubarb. Bake at 375 degrees for 50 to 60 minutes.

Source: Ayrshire Recipe Collection, 1985. 

Recipe submitted by: Enola Gerner, Gerner Farms, Whitewater, WI 

Good ol' Lasagna

Cremette Lasagna 

Ingredients
1 (15-16 oz) container ricotta Cheese
1/2 c. Grated Parmesan cheese
2 Eggs
2 (26 oz) jars Pasta sauce combined with 1/2 cup water
1 lb Box Creamette Lasagna uncooked
4 c. Shredded mozzarella cheese
Chopped parsley

Preparation
1. Preheat oven to 350
2. In a bowl, combine Ricotta, Parm cheese and eggs. Mix well

3. On bottom of a 15x9 inch GREASED baking dish, spread 1 C pasta sauce. Top with half each of the cooked lasagna noodles, ricotta cheese mixture, remaining pasta sauce and Mozzarella.

4. Repeat layering

5. Top with parsley & cheese

6. Cover tightly and bake 1 hr or until hot and bubbly.

Let stand covered 15 minutes before serving

Angel Food Cake & Chocolate Cream

Angel Food Cake w/ Chocolate Cream

  

For the chocolate cream:

8 Tbsp confectioners’ sugar

4 Tbsp cocoa powder

2 Tbsp milk

1 cup (250ml) heavy cream

1 pinch cream of tartar

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8 fat slices store-bought angel food cake

1-2 Tbsp confectioners’ sugar, for dusting

To make the chocolate cream, whisk together the confectioners’ sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.

Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners’ sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer to serving plates and top with chocolate cream.

Serves 8.

Source: Grill! 

Tropical Salsa

Tropical Salsa

Ingredients:
1 ripe mango, diced
1 small red onion, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/2 cup fresh pineapple, diced
1/4 cup fresh chopped cilantro (or parsley)
2 or 3 garlic cloves, minced
The juice of 1 lime
A pinch of salt

Gently mix salsa ingredients and place bowl in refrigerator until serving. Place on fish, as pictured above.

Source: foodnetwork.com

Mahi Mahi Marinade

Mahi Mahi Marinade

Ingredients:

1/4 c orange juice

1/4 cup soy sauce

2T olive oil

1T lemon juice

2T chopped fresh parsley

1 clove garlic, minced

1/2 t fresh oregano (I actually used cilantro instead)

1/2 t pepper

Mix marinade and prepare 4 Mahi-Mahi steaks. 

Marinate steaks for 30 minutes. Broil steaks, using marinade to keep moist.

Beet Salad w/ Mixed Greens & Goat Cheese

Beet Salad w/ Mixed Greens & Goat Cheese

Description: Mixed greens with fresh or canned beets, sun-dried cherries, spicy walnut crusted Montchevré goat cheese and topped with a honey balsamic dressing or marinade.

Spicy walnut crusted Montchevré goat cheese: 
3/4 cup brown sugar
2 tablespoons sea salt
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons butter
1/4 cup water
2 cups medium walnut pieces, toasted
To prepare the walnuts: In a bowl, combine brown sugar, salt, paprika and pepper. In a skillet over medium heat, combine butter and water. When butter melts, add the sugar mixture. Bring to a simmer and cook for 5 to 10 minutes, or until thickened, bubbly and darkened, stirring constantly. Watch to prevent burning. Add the walnut pieces. Stir with a wooden spoon until walnuts are evenly coated. Remove nuts to parchment or wax.

Let walnut mixture set until cool or dried. Roll the Montchevré goat cheese until marble sized balls. Cover with spicy walnut mixture.

Source: http://projects.eveningedge.com

Honey Balsamic Marinade:
1/4 cup honey
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon whole grain mustard
1 teaspoon ground cumin
1/2 teaspoon chili powder
freshly ground black pepper
Directions: Whisk ingredients together. Lightly drizzle over salad or use as a marinade for beets or even meat.
Source: http://www.kitchendaily.com

Rhubarb Muffins

Rhubarb Muffins

Ingredients:
2 cups flour
4 tsp. baking powder
1/2 tsp salt
3/4 cup sugar
1 cup milk
100 g (1/2 stick) butter, melted and slightly cooled
1 egg
1-1/2 cup finely chopped rhubarb
2 tbsp raw sugar for sprinkling
1 tbsp ground cinnamon for sprinkling

Directions:
1. Preheat oven to 425 degree.
2. Sift together flour, baking powder and salt. Add sugar and combine.
3. In separate bowl, mix together milk, butter and egg.
4. Add milk mixture to dry ingredients and combine, then stir in rhubarb.
5. Spoon batter into prepared muffin pans.
6. Mix together raw sugar and cinnamon and sprinkle over.
7. Bake for 15 minutes.
8. Refrigerate after completely cool.

Source: Muffin Bible. pg. 194

Chipotle Sweet Potatoes

Chipotle Sweet Potatoes

Ingredients
2 large sweet potatoes (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes
1 cup balsamic vinaigrette, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced fresh cilantro
3 tablespoons honey
1 tsp. chipotle spice

Directions
Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl.
In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Source: Taste of Home website
http://www.tasteofhome.com/Recipes/Chipotle-Sweet-Potatoes

Confetti Couscous Salad

Confetti Couscous Salad

Ingredients:

1 cup reduced-sodium chicken or vege broth

1 cup uncooked couscous

1 can (15 oz.) black beans, rinsed and drained

3/4 cup frozen corn, thawed

1 medium sweet red pepper, chopped

6 green onions, chopped

1/4 cup fresh minced cilantro

Dressing: (optional)

2 Tbsp. plus 1 tsp. olive oil

2 Tbsp. lime juice

1-1/2 tsp red wine vinegar

1/2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. pepper 

Pine nuts, optional

Directions:

1. In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; cover and let stand for 5 to 10 minutes or until broth is absorbed.

2. Fluff couscous with a fork. Stir in beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to cost. Sprinkle pine nuts on top, if desired.

Source: Taste of Home, Healthy Cooking. June/July 2010. pg. 16

Broccoli Fritters

Broccoli Fritters

Ingredients:

1 bunch broccoli, cut into florets

2 eggs, slightly beaten

2 egg whites, slightly beaten

1/3 cup Parmesan cheese

2 Tbsp. all-purpose flour

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. pepper

2 Tbsp. canola oil

Salsa, optional

Directions:

1. Place broccoli in a steamer basket; place in a small saucepan over 1 inc. of water, Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside.

2. In a large bowl, combine the eggs, egg whites, cheese, flour, garlic powder and pepper. Stir in broccoli.

3. Heat 1 Tbsp. oil in a large nonstick skillet over low-medium heat. Drop batter by 2 heaping tbsp. into oil. Press lightly to flatten. 

Cook in batches for 5-10 minutes on each side or until golden brown. Drain on paper towel. Serve with salsa, if desired.

Source: Healthy Cooking, Taste of Home. June/July 2010. pg. 42