Rhubarb Crisp

I had never cooked with rhubarb before and was hesitant to even try. My Mom was 100% anti-rhubarb and could not comprehend why anyone in their right mind would eat it on purpose. I don't know where this disdain for rhubarb came from. Truth is, I have no recollection of her ever having tasted it. Still, my Mom was against rhubarb, and so being the good daughter, I stood my Mom in her refusal to eat it. Then I grew up, hit my rebellious streak and decided to throw caution to the wind and have a taste of my husband's dessert. Apple rhubarb pie! That taste of my husband's dessert amounted to a little less than half of his slice of pie. I had been converted. No disrespect to my dear Mother. And so it is with great delight that I share this recipe with you. Enjoy.

Ingredients:

Crust

1 cup all purpose flour
1/3 cup powdered sugar
1/3 cup cold butter

Filling

1 1/4 cup sugar
1/4 cup all purpose flour
1/2 tsp. salt
2 eggs gently beaten
3 cups chopped fresh rhubarb (you can use frozen and it should be fine)

Topping

3/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/3 cup cold butter

Preheat oven to 350 degrees. In a bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press into a 9 X 9 inch pan or baking dish. Bake at 350 degrees for 15-18 minutes.

Meanwhile, in another bowl combine the ingredients for the filling. Adding the rhubarb last and gently folding it in. Spread over the warm crust and make the topping.

In a small mixing bowl combine the first 3 ingredients for the topping. Then using your pastry blender again, cut in butter until crumbly and sprinkle over the filling. Bake for 45-50 minutes.

Salmon Patties or Cakes

My Mom used to make these. Quick to make and scrumptious! I love this recipe because the mayo keeps them moist. A dry salmon patty is a sad thing to behold. These are fried, so be sure to wear your apron or at least a shirt that you don't mind if grease gets on it. For my family, I typically triple this recipe which usually gives us about 3 each, 18 total.

Ingredients:

(1) 14 3/4 oz. canned salmon (I usually get the smaller size cans of salmon that already have the bones removed. So depending on size, figure 2-3 cans per recipe.)
1/4 cup finely chopped onion (adjust to your own taste or omit altogether)
1/4 cup cornmeal
1/4 cup all purpose flour
1 egg
3 tablespoons mayonnaise

Drain canned salmon and remove bones and junk if necessary. Put into mixing bowl and break apart with your fingers or a fork. I prefer fingers. That way I can feel if there are any bones that may have been missed. Add onion, cornmeal, flour mayo and egg. Stir until well blended. Heat oil in skillet. The oil should be about 1/4 to 1/2 inch deep. I'm guestimating here because I just eyeball it. Form into patties about the size of a small burger and fry till lightly golden. Turn when it has fried enough on one side to hold its shape. Only turn once while frying though. You don't want them too greasy. Set on paper towels to drain and serve with either tartar sauce or ketchup.

Easy BBQ Chicken & Pineapple

First of all I must give credit to my sister in law Maria for this recipe. So thank you Maria! This is JUST as good as it sounds. And the best part? It's eeeeaaaassssy! Gotta love those throw it in a crock pot dinners and forget about it till mealtime. I don't mind cooking dishes that take hours to prepare. In fact, I love it! Unfortunately, time is a luxury that I, like most people, do not have. Which is why this particular recipe is a keeper. I get home from work/errands and whip up some rice, throw some Grands biscuits in the oven, warm up a can of Le Sueur peas and it's a meal! Enjoy!!

Ingredients:

1 1/2 to 2 lbs. of boneless chicken breasts or tenders(does not have to be thawed)
1 bottle of your favorite BBQ sauce
1 small can crushed pineapple with the juice

Put chicken, BBQ sauce and pineapple into your crock pot and set it on low for about 6 hours or until chicken looks done. Mine cooks for about 9 hours because I have to put it on before going to work. Turns out great every time! When chicken is tender, take 2 forks and shred the chicken in the crock pot. Stir and serve over rice. Mmmm Goood!!