Family Recipe Friday : Stuffed Green Peppers

From my mom's recipe book :


Use those extra peppers from the garden to make this delicious microwave meal.   Serve with a salad and simple dessert.   Peppers can be frozen.

    3 mediums green peppers                                        
    1 pound ground beef                                            
    1 8-ounce can tomato sauce                                     
    1/2 cup uncooked  instant rice                                 
    1 egg, slightly beaten                                         
    1/2 teaspoon oregano                                           
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1/8 teaspoon garlic powder                                     
    1/4 cup ketchup, or tomato sauce         
                      
Cut green peppers in half lengthwise.   Remove seeds and membranes.   Set aside.   Mix ground beef, tomato sauce, rice, egg, oregano,m salt, pepper, and garlic powder.   Spoon into pepper halves.   Place on roasting rack.   Cover loosely with waxed paper.

Microwave at HIGH until green peppers are tender, 12-16 minutes.   Rotate halfway if not using a rotating microwave.   Top each pepper with ketchup during last 2 minutes of cooking.

VARIATION:   Red Gold's Chipotle Beef Stuffed Peppers.   Use 4 medium peppers and prepare as above.  Mix 1 lb. ground beef, 2/3 cup uncooked instant rice, 1 (14.5oz) whole kernel corn, drained, 1 (14.5oz) Red Gold Petite Diced Tomatoes with Chiptotle, drained, 1 egg beaten; 1 cup shredded Monterey Jack Cheese, and spoon into peppers.   Cook according to above directions.   Top each green pepper with remaining 1/2 cup cheese during last 1 minute of cooking or until cheese is melted.

Family Recipe Friday - is an opportunity to share your family recipes with fellow bloggers and foodies alike.  Whether it's an old fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them of Family Recipe Friday.  This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday : Green Pepper Steak

The garden's bounty brings another family recipe from mom's collection:


When the peppers are plentiful in the garden, you make pepper steak.  A good family dish, you can use economy beef, either chuck or round and cook it until tender; then add vegetables.  You can prepare the beef ahead and refrigerate just before adding the vegetables.  Serve with a fruit dessert and breadsticks.

    1 pound beef chuck or round, fat trimmed                       
    1/4 cup soy sauce                                              
    1 clove garlic                                                 
    1/2 teaspoon ground ginger                                     
    1/4 cup salad oil                                              
    1 cup onions,thinly sliced                                     
    1 cup red and green pepper cut into 1-in pieces                
    2 stalks celery, thinly sliced                                 
    1 tablespoon cornstarch                                        
    1 cup water                                                    
    2 tomatoes, cut into wedges (optional)   

    Rice (according to package)                   

With a very sharp knife, cut beef across grain into think strips, 1/8 inch thick.   Combine soy sauce, garlic, ginger.   Add beef.  Toss and set aside while preparing vegetables.  Heat oil in large frying pan or wok.   Add beef and toss over high heat until browned.  Taste meat.   If it is not tender, cover and simmer for 30-to 40 minutes over low heat.  Turn up heat and add vegetables.   Toss until vegetables are crisp, about 10 min.   Mix cornstarch and water.   Add to pan; stir and cook until thickened.   Add tomatoes, if desired and heat through.   Serve over rice if you like or not.

(I don't particular like hot tomatoes and therefore don't add them.   Sliced tomatoes can be served on the side.   Red peppers add color to the pepper steak mix and you can use yellow for even more color.)


Family Recipe Friday - is an opportunity to share your family recipes with fellow bloggers and foodies alike.  Whether it's an old fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them of Family Recipe Friday.  This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday : Sweet & Sour Meatballs

Another recipe from Mom:

Sweet and Sour Meatballs 

After I had eaten sweet and sour meatballs at a Elks style show in the 70s or 80s, I searched for a recipe that called for ingredients that I usually had on hand.   I found this recipe in a  Farm Journal Cookbook.  It became a great recipe for family pitch-ins. I have probably given out this recipe to more people than any recipe that I have.   You can make it ahead of time.  Let meat balls bake or use store-bought meatballs while you fix the unusual sauce--quick and easy .

    3-4 cups bread crumbs                                          
    2 pounds ground beef                                           
    1/2 cup chopped onions                                         
    1/2 teaspoon garlic salt                                       
    1/4 teaspoon pepper                                            
    1 teaspoon salt                                                
    2 eggs slightly beaten     
    Sweet-Sour Sauce for beef     
                                 
Moisten bread crumbs slightly.  Combine with remaining ingredients, except Sweet-Sour Sauce.  Shape in balls the size of walnuts (1 /2"); place in jelly roll pan (15 1/2"x10 1/2"x 1").  (Or brown balls in skillet containing a little hot fat).  Bake in very hot oven (450) 15-18 minutes.

Place balls in Sweet-Sour Sauce for Beef and simmer 10 minutes.  If balls are made ahead, add sauce to them and heat in the overn for 15 minutes. 

 Makes about 36 meat balls, 8-9 servings.

SWEET-SOUR SAUCE FOR BEEF

1 (1lb.12oz.) can tomatoes (about 3 1/2 c.)
1 cup brown sugar, firmly packed
1/4 cup vinegar
1 tsp. grated onion
10 ginersnaps, crushed

Combine all ingredients.  Cook to boiling.  Makes enough sauce for 36 (1 1/2") meat balls.



Family Recipe Friday - is an opportunity to share your family recipes with fellow bloggers and foodies alike.  Whether it's an old fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them of Family Recipe Friday.  This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Grandma's Sugar Cookies

Grandma LeMaster with Rachael, Ally & Ashley, 2010

Several years ago I started baking  and decorating Christmas cookies with my four granddaughters.   We do it on the Sunday before Christmas so their parents could wrap gifts and do some last minute shopping.   It seems it has become a tradition that the four girls don't want to give up.   They enjoy cutting out and decorating the cookies.   As they have gotten older, I've noticed how creative they can be.   Naturally, I wanted a sugar cookie that tastes good and this seems to be the one they like:

Christmas Sugar Cookies  

    1 1/4 cups sugar                                               
    1 cup Crisco Butter Flavored Shortening                        
    2 eggs                                                         
    1/4 cup light corn syrup or                                    
    Pancake syrup                                                  
    1 tablespoon vanilla extract                                   
    3 cups flour                                                   
    3/4 teaspoon baking powder                                     
    1/2 teaspoon baking soda                                       
    1/2 teaspoon salt               

                               

Combine sugar and Butter Flavored Crisco in large bowl.  Beat at medium speed until well blended.  Add eggs, syrup, and vanilla.  Beat until well blended and fluffy.  Add flour, baking powder, soda, and salt to creamed mixture at low speed.  Mix until well blended.  Divide dough into 4 quarters.  TIP:  If dough is too sticky or too soft to roll: wrap each quarter of dough with plastic wrap.  Refrigerate at least 1 hour.  Roll dough on floured pastry cloth or spread 1 tablespoon of flour on large sheet of waxed paper.  Place 1/4 of dough on floured paper.  Flatten slightly with hands.  Turn dough over and cover with another large sheet of waxed paper.  Roll dough to 1/4 inch thickness.   Cut out with floured cutter.  Transfer to ungreased baking sheet.  Place 2 in. apart.  Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.   Bake one baking sheet at a time at 375 for 5-9 minutes, depending on the size of your cookies,  (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes.  DO NOT OVERBAKE.  Cool 2 minutes on baking sheet.  Cool completely, then frost if desires.  Makes 3-4 dozen cookies.

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Thanksgiving Memories and Recipes

[Mom's guest post:]

As I go dig out  my recipes for Thanksgiving, I can't help but remember the dinners my mom would prepare.  I would help her by setting the table with a cloth tablecloth and napkins.   She always made it a special occasion even if it were just the four of us.    Of course we always had the usual turkey and giblet gravy, mashed potatoes, chicken and noodles, green beans, and corn.   Mom also had candied sweet potatoes that she would put marshmallows on the top.   I remember her making the syrup on the stove and making sure she got it just right.  Unfortunately, no one in our family today eats them like we did when I was young. 

She loved to make fan tan rolls from her Parker house roll recipe.   I'd watch her  knead the dough and let it rise on the floor registers.   She would then roll it out and cut it into about 6-8 strips, stack them and then cut into 12 pieces and put them in muffin tins.  There is nothing quite a good as the smell of yeast rolls baking.   Our family would peel of the layers (fan) of the rolls and add butter to each piece and savor the taste.   Of course we didn't worry about calories or cholesterol.

We always had two kinds dressing for Thanksgiving.  Mom would make regular bread dressing for us and oyster dressing for dad.    I always think of him when I make oyster dressing at Thanksgiving.   One year, dad picked out the whole oysters and mom got upset so the next year, she cut them up so he couldn't pick them out.  Mom would always make cranberry salad which I still make today.   I'm the only one who eats but it wouldn't be Thanksgiving without it.   She always had pumpkin pie made from the Carnation recipe and pecan pie.  

Fan Tan Rolls

Bonnie Wright always made these as "fan tan"rolls for Thanksgiving.  We loved to peel away each layer and add lots of butter.

    1 cup milk                                                     
    1 tablespoon salt                                              
    1 cup lukewarm water                                           
    1 package yeast                                                
    6 tablespoons melted vegetable shortening                      
    5 tablespoons sugar                                            
    6 cups flour                         

                          

Scald milk, add sugar and salt; cool to lukewarm.  Dissolve yeast in water and add to lukewarm milk.  Add 3 cups flour and beat until perfectly smooth.  Add melted shortening and remaining flour.  Knead well.  Place in greased bowl.  Cover and set in warm place.  Let rise until double in built, about 1 1/2 hours.  Roll out into rectangle sheet and 1/8 inch thick.  Brush with melted butter and cut into strips 1 1/2 in wide.  Pile 7 strips together and cut into pieces 1 inch wide.  Place inch side up in greased muffin pans.  Cover and let rise about 1 hour.  Bake for 20 minutes at 400 degrees.

Cranberry-Apple Salad

I always make this for Thanksgiving even though I'm the only one who likes cranberries.   It is the recipe that mom used.   Afterwards, I freeze it in individual dishes for a quick dessert.

    2 cups cranberries                                             
    2 oranges, peeled                                              
    2 apples, cored and seeded                                     
    1 cup chopped celery                                           
    1 3-ounce box lemon jello  or cranberry jello                  
    1 cup boiling water                                            
    1 cup sugar                                                    
    1/2 cup walnuts                                                

Chop cranberries, apples and oranges with a food chopper or grinder.  Add sugar, nuts and celery.   Combine jello and hot water and add to fruit mixture.  Chill until set.   (It will be a soft set)

Oyster Dressing

I couldn't find mother's recipe but this is as close as to the one she used.  I usually cut it in half since only my husband and I eat it.

 1 pint oysters, drained; reserve liquid                        
    1 medium onions, chopped                                       
    2 stalks celery, chopped                                       
    6 tablespoons butter                                           
    8 slices stale bread, cubed into 1/2 inch pieces               
    1/2 teaspoon thyme                                             
    1/4 teaspoon sage                                              
    2 tablespoons lemon juice                                      
    Salt and peper                 

                                

Saute onion and celery in butter until soft, about 3-5 minutes.   Add bread cubes and saute until browned, about 7 minutes.   Remove from heat and add herbs and oysters that have been sprinkled with lemon juice.   Fold in gently, adding some of the reserved oyster liquid for a more moist stuffing.  Season to taste with salt and pepper.  

Bake in a greased 1-quart casserole dish at 350 for 25 minutes.   Makes 4 cups.

Family Recipe Friday: Fruit Truck

Today's recipes come from the 1962 cookbook of the Women's Guild of the Salamonia, Indiana United Church of Christ of Christ (Evangelical and Reformed).

FRUIT TRUCK                                          Pearl LeMaster

Wash 1 lb. raisins: Stew in 2 c. water for 15 min.  Add 1 c. cold water, 1/2 c. lard, 2 c. sugar, 1 tsp. cloves, 1 tsp. nutmeg, 1 tsp. cinnamon, 1 tsp. soda, 1/4 c. flour.  Beat mixture, add 1 tsp. vanilla.  This makes a very large and also economical cake.  Bake 30 minutes in moderate oven and cover with caramel icing.

----

Pearl (SMITH) LeMASTER was my paternal grandaunt, the wife of Gerald Walker LeMASTER.  Pearl was born April 23, 1894 in Jay County, Indiana, the daughter of Samuel E. and Mary E. (BIBLER) SMITH.

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Italian Chicken Pasta Toss

Ashley Honeycutt, my niece

Another recipe suggested by mom:

Ashley showed zucchini at the county 4-H fair this year and won a blue ribbon.   Every year I always like to put out zucchini plants are different intervals so I don't have it coming on at the same time.   Of course, I make bread and chocolate cake with them but I started looking for recipes that I could use zucchini in the main course.   I found this recipe in a Pampered Chef cookbook and I try to fix it at least once each season.

Italian Chicken Pasta Toss

    3 cups bow tie pasta                                           
    2 plum tomatoes, seeded and diced                              
    1 small onion, chopped                                         
    1 medium zucchini, sliced                                      
    1 small  yellow pepper or red pepper, cut into thin slices     
    1/2 pound boneless skinless chicken breast halves,cut into 1-inch slices
    2 teaspoons olive oil                                          
    2 larges garlic cloves                                         
    1/2 cup frozen green peas                                      
    1 teaspoon Italian seasoning                                   
    1 teaspoon salt                                                
    1/4 cup Parmesan cheese            

                            

Cook pasta according to package directions; drain and keep warm.   Meanwhile, dice tomatoes and chop onion.   Slice zucchini and cut bell pepper into thin strips and chicken crosswise into 1-inch strips.


Heat oil in stir-fry skillet over medium-high heat until hot.   Press garlic into skillet.   Add chicken; stir fry 5 minutes or until chicken is no longer pink.   Reduce heat to medium.   Add onion, zucchini, bell pepper, peas, seasoning and salt; stir-fry 2 minutes.   Add tomatoes; heat 1-2 minutes, stirring gently until heated through.   Remove from heat.   Stir in warm pasta.   Sprinkle cheese over pasta; serve immediately.



Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Strawberry Lo-Cal Milk Shake

Note: I loved these when I was a kid, never knowing that they were low calorie.  No guarantee, but if grandma says so, it must be true!

Strawberry Lo-Cal Milk Shake

Bonnie Wright  discovered this quick and refreshing strawberry milkshake recipe.   It's low-calorie if you use artificial sweetner.   When the kids were involved in baseball, we would make one before a game to hold them over until after the game when we would have supper.   We enjoy them in the winter as well and if you use frozen strawberries, they are thick.  

This low calorie milkshake is great made with fresh or frozen strawberries.  

    1 cup 2% milk                                                  
    1 cup strawberries                                             
    1 tablespoon artificial sweetener *  
    1 cup crushed ice           

                                   

Put all ingredients blender and blend.   * I use 1/4 cup sugar instead of sweetener.

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Strawberry Dream Pie

This recipe has been a LeMaster family favorite for a number of years:

Everyone looks forward to strawberry season.   While it was a short season this year because of the weather we were still able to enjoy some of our favorite strawberry desserts.   I always make this simple strawberry pie for Jason's birthday.   It was very light and refreshing and it only takes one cup of sliced strawberries.

Strawberry Dream Pie

Makes 8 servings

    1 4-ounce package  vanilla pudding   (not instant)                         
    1 3-ounce package strawberry jello                             
    2 cups water                                                   
    1 teaspoon lemon juice                                         
    1 1/2 cups whipped cream                                       
    1 cup sliced strawberries                                      
    1 baked 9-inch pie shell, cooled *  
                          
Combine pudding mix, gelatin, water and lemon juice in a saucepan.  Cook and stir over medium heat until mixture comes to a boil. Pour into a bowl and chill until thickened.  To hasten chilling, place bowl of pudding mixture in larger bowl of ice and water, then stir until thickened.  Fold in whipped topping, blending well, stir in strawberries.  Pour into pie shell and chill until set, 1-2 hours.  Garnish with additional whipped topping and strawberries. 

*Spray pie pan with vegetable cooking spray for easy serving and clean up before placing pastry in pan.

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Aunt Clara Ellen's Rhubarb Poke Cake

Aunt Clara Ellen (Wright) High

Another contribution from mom's kitchen:


I grow 'red' rhubarb that I originally got a start from a neighbor, John Horn, when we lived on Monroe Street.  I was always looking for different recipes that called for rhubarb.  Keep it  in the refrigerator.  It gets more moist the longer it sits.  I got this recipe from my Aunt Clara Ellen.  I was told she always liked to cook up a dessert, especially homemade ice cream when the family got together.  Makes 12 servings






    1 cup rhubarb                                                  
    1/2 cup shortening                                             
    1 1/2 cups sugar                                               
    2 eggs                                                         
    2 cups flour                                                   
    1 teaspoon baking soda                                         
    1/4 teaspoon salt                                              
    1 cup buttermilk    
                                           
    Decorating icing     
                                          
    1/2 cup brown sugar                                            
    3 tablespoons flour                                            
    1/2 cup sugar                                                  
    1 1/2 cups water                                               
    1 teaspoon vanilla extract                                     
    1-2 tablespoons butter                                         
    1/2 package strawberry jello                                   
    1 8.8-ounce carton cool whip        
                           
Cut rhubarb into small pieces and let stand in 1/2 cup sugar for 30-60 minutes.  Beat shortening, remaining sugar, and eggs until creamy and fluffy.   Add flour, soda, salt.   Mix well.  Mix in buttermilk.  Add rhubarb mixture and pour into a 9x13 inch pan.   Bake 30-45 minutes at 350 degrees.   Cool.   Punch  holes in top of cake.


In a saucepan combine icing ingredients of brown and white sugar, flour, water.  Cook until thick and clear.   Add vanilla, butter and jello.   Pour icing over top of cake.   Cool.


Optional:   Spread a layer of Cool Whip  on top of cake to hide holes.   


Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Orzo with Bacon & Asparagus

Another contribution from mom's kitchen:

Asparagus---Another Spring time treasure

 
We have grown asparagus for several years.   It involves digging a bed and putting in sand,etc.  However, our second bed we did not dig a deep bed and it is doing fine. I do recommend mulching as weeds will take over.   I also recommend you read up on planting in your area.   It is recommend that you not cut until the second year.  Cut the spears with the bud tips are tight.  Store standing up in the refrigerator  in about 1 inch water until ready for use.   I can pick asparagus May-June.    If we have have an abundance, I can it for the winter.   We usually like to eat it grilled with a olive oil and sprinkled with salt and lemon pepper sprinkled with grated parmesan cheese. Of course I'm always trying new ways to fix asparagus and I have included  this one that I'm sure I will make again.

Orzo with Bacon and Asparagus

Makes 3 servings

This skillet dinner has it all--orzo, bacon, and asparagus blended in a quick meal that's ready in 35 minutes.  A tasty dish I discovered when looking for something different that uses asparagus.  It can be served with another meal such as grilled chicken breast.

    6 slices bacon, cut into 1/2 inch pieces                       
    1 14 1/2-ounce can fat-free chicken broth  with 1/3 less sodium
    1 cup (6 1/2 oz) orzo pasta or rosamarina, uncooked            
    8 ounces fresh asparagus spears, trimmed, cut into 1 inch pieces
    1/4 cup sliced roasted red bell peppers (from a jar) or I used fresh
    2 ounces (1/2 cup) Parmesan cheese or Asiago   
               
Cook bacon in large nonstick skillet over medium heat until crisp.   Reserve bacon and 2 tablespoons bacon drippings in skillet.   Add broth; bring to a boil.   Add orzo.   Reduce heat to low; cover and cook 5 minutes.   Add asparagus and peppers; cover and cook an additional 5-10 minutes or until orzo and asparagus are tender, stirring occasionally.   Sprinkle individual servings with cheese.


Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Rhubarb Crumble / Rhubarb Strawberry Freezer-Jam

Gloria LeMaster's rhubarb plants

[Mom shared some more recipes for today's post.]

Spring's Treasure--Rhubarb, the "pie plant".

I always know when Spring has arrived as my patch of rhubarb starts to peak through the soil.   The crop that I have had for over 37 years died last year so I planted a new crop.   I don't think it's the same variety that I had but it seems to be the most popular one in this area---Victoria.   Rhubarb is actually a vegetable that is related to celery but everyone considers it a fruit.   Its tart flavor is usually paired with strawberries but I like to pair it with pineapple when making a pie.   Rhubarb is a natural medicine, low in calories, yet high in calcium and potassium, plus plenty of vitamins , minerals, fiber, etc.   When it is planted, it can not picked until the second year and then is recommended to do so sparingly.  After that it can be harvested as much as you can use.  In the fall, put a side dressing of manure around the rhubarb.  Rhubarb is to be pulled rather than cut.   Remove the leaves and coarse ends.  Store in plastic bags in the refrigerator until ready to use in your favorite recipe or store it in the freezer--just wash and cut it into desired pieces.

RHUBARB CRUMBLE

Makes 6 servings

This recipe came from Karen Sayre, a neighbor.   She gave it to me because we had red rhubarb.   We got the starts from a former neighbor John Horn, who lived across the street from us when we lived at 214 W. Monroe Street.

    1 cup flour                                                    
    3/4 cup uncooked oatmeal                                       
    1 cup brown sugar                                              
    1/2 cup margarine                                              
    1 teaspoon cinnamon                                            
    4 cups rhubarb, cut in small pieces                            
    1 cup sugar                                                    
    2 tablespoons cornstarch                                       
    1 cup water                                                    
    1 teaspoon vanilla extract                                     
    2-3 drops red food coloring                                    
    Cool whip                                               

       

Mix the flour, oatmeal, brown sugar, margarine, and cinnamon until crumbly.   Press half of the mixture into a buttered 9-inch square pan.   Place rhubarb over crumbs.   Cook until sugar, cornstarch, water, and vanilla until thick.  Add 2-3 drops of red food coloring.   Pour over rhubarb and sprinkle with remaining crumb mixture.   Bake at 350 for 1 hour.   (put a cookie sheet under pan in case it bubbles over while baking).   Cool slightly and top with Cool Whip or ice cream.

RHUBARB-STRAWBERRY FREEZER JAM

So easy that even the kids can help make this.

    4-5 cups rhubarb, cut into 1/2 inch pieces                     
    3 cups sugar                                                   
    1 3-ounce box strawberry jello                       

          

Place cut rhubarb in a bowl and sprinkle with saucepan.   Let stand at least 20 minutes or until sugar is dissolved.  Boil mixture about 20 minutes.   Remove from heat and add jello.   (You can add a few drops of red food coloring for more color).   Pour into 4 sterilized half-pint jars.   Keep refrigerated or place in freezer until ready to use.

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Salad Dressing

The following recipes came from mom's kitchen:

French Dressing

I can remember eating a lot of salads when I was growing up.   My dad watched his weight and would often go on a steak and salad diet.   My mother naturally was looking for tasty salad dressing recipes.   This one was simple to make as well as creamy and delicious.  Bonnie kept it made in her refrigerator as well as homemade croutons for a quick salad.  One thing that made it easy was that it could be mixed in the blender.   I later submitted this recipe in the Family Weekly magazine that came with the Anderson newspapers in 1980.   This is definitely not fat-free!

    1 10 3/4-ounce can tomato soup                                 
    1 cup oil                                                    
    1/2 cup brown sugar                                            
    1/3 cup red wine vinegar or white vinegar                      
    1 teaspoon dry mustard                                         
    1 teaspoon garlic powder                                       
    1/2 teaspoon onion salt                                        
    1/2 teaspoon celery salt                                       
    1/4 teaspoon Worcestershire sauces                             
    1/4 teaspoon paprika                                           
    1 cup Miracle Whip salad dressing    
                        

Put all the ingredients EXCEPT the salad dressing in a blender and mix well.  Add the Miracle Whip and blend.

Thousand Island Dressing

Here's another dressing recipe that could be found in our refrigerator.   I now realize that the reason I eat salads more than anything was because I ate them as a child.

    1/2 cup chili sauce                                            
    1/2 cup ketchup                                                
    1 cup miracle whip                                             
    3 tablespoons sweet pickle relish                              
    1 hard boiled egg (run through sieve)                             
    Dash celery salt                                               
    Dash garlic salt                                               
    Dash lemon juice                 

                              

Combine all the ingredients and mix well.   Refrigerate.

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.