Strawberry-Rhubarb Crisp - Rachel Wolfert

*If anyone would like some rhubarb - I've got a lot and would love to give it to you.  You could also get a Rhubarb start for your own garden.   Come get it before I'm gone!

This dessert became an early summer tradition while living in Michigan. We had a huge strawberry patch and a rhubarb plant in the garden. They were both ready to harvest at about the same time. The kids would help pick the strawberries and cut off the rhubarb. Serve this with some good vanilla ice cream. Makes my mouth water just thinking about it!

3 cups sliced rhubarb (6-8 stocks)
3 cups hulled and sliced strawberries
1 cup sugar
1 1/3 cup flour
½ tsp cinnamon
1 cup brown sugar
1 cup oats
¼ tsp ground nutmeg
½ cup butter, melted

1. In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9x13 inch baking dish.

2. In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.

3. Bake at 350 degrees for 35-40 minutes in preheated oven.

Hot and sweet Salsa - Kathy Jano

2 15oz cans diced tomatoes
1 purple onion diced
2 habenero peppers diced
4-6 small jalapeno peppers diced
1/2 c. sugar (but go with your own taste)
1 tsp. Salt

Simmer tomatoes, onion and peppers for a while until peppers and onions are soft. Add in Sugar and Salt to taste.

Makes about 1 quart

Fresh Salsa - Kathy Jano

*Salsa served at the Mission Home Luncheon

4 sm-med. tomatoes diced fine I used on the vine tomatoes
1 med. purple onion diced fine
2 jalapenos diced
1/2 yellow bell pepper diced
1/2 cup diced cilantro
1 t. salt

Mix
Makes about 1 quart

Sweet and Sour Chicken - Tara Giordano

We made this last night and it was so good and fairly easy. I got the recipe from www.mykitchencafe.blogspot.com

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes

***We adapted a bit by using teriyaki sauce instead of soy sauce because we ran out but it was still very good. Also, next time I think I will cut down on the vinegar - maybe just a tad, bake the chicken without the sauce so it's more crunchy, and definitley make a double batch of sauce. Delicious!

Saucy Chicken with Mushrooms - Kathy Jano

3 Chicken Breasts (boneless)
1 Can of Cream of Chicken Soup
1/2 C. Cooking wine
1 Can Mushrooms
2 T Butter (Melted) or Olive Oil
1 t Woschetshire
1 t Rosemary
1/4 t Garlic Powder
I actually didn't put the garlic in because I forgot, but I don't think it was missed.
 
Cook in the crockpot for 4-5 hours on high.

Costa Vida Sweet Pork - Linda Day

1 pork loin ... seasoned to taste. I use Nature Seasons seasoning salt and sprinkle liberally. Same with garlic salt. I then give the pork a little massage to rub the seasonings into the loin. Place in crock-pot and cook on low for 4-5 hrs. Add the sweet sauce and cook for a couple more hours. Then shred the pork.

Sweet Sauce ...
1 (12 oz) can coca-cola (I use diet/decaffeinated to cut sugar and free my conscience)
1 cup ketchup
1/2 - 1 cup br. sugar (I used Splenda br. sugar, and I think 1/4 cup is better to my taste, but used 1/2 cup at the luncheon. It is supposed to be sweet. It is not a barbecue sauce wanna-be.)

Now, serve this with tortillas, cheese, shredded lettuce, ch. onions, ch. tomatoes, black beans - well-drained, corn niblets - also well-drained. You can add olives, etc. if you like.

And then top with this Elixer :

Costa Vida Creamy Tomatillo Dressing ...
1 16 oz jar of mild salsa verde. (This is the green kind in the Mexican food aisle.)
1 cup Hidden Valley Ranch dressing
1/2-1 bunch cilantro
pinch of garlic salt
1/4 tsp (or more) tabasco

Whirl in blender, and refridge for a couple of hours before using to give ingredients a chance to "marry". Better with time, so make the whole recipe even though you only drizzle it over the tacos. Makes a good salad dressing, a good drizzle on nachos, over a bowl of chili, over enchiladas. Or you can just drink it with a straw !

Praline Sweet Potatoes - Michelle Dalton

4 medium sweet potatoes or yams (1-1/2 pounds)
1/2 to 3/4 cup granulated sugar
1/4 cup butter, melted
1/4 teaspoon salt
1/2 cup evaporated milk
2 beaten eggs
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted and cooled slightly
1/4 cup chopped pecans

1. Wash and peel potatoes; cut into quarters. Cook in enough boiling, lightly salted water to cover for 25 to 30 minutes or until tender; drain well.
2. Grease 8x8x2-inch baking dish. In a large mixing bowl, beat sweet potatoes with an electric mixer on low sped until smooth. Beat in the sugar, the 1/4 cup melted butter, and salt until well combined. Add milk and eggs. Beat until just combined. Spread in baking dish.
3. For topping: In a small mixing bowl, combine brown sugar, flour, and 1 tablespoon melted butter. Stir in pecans. Sprinkle topping over the potato mixture. Bake in a 350 degree F oven 30 minutes or until set. Makes 6 servings.