Grandmas Scalloped Rhubarb: A throwback recipe (SIDE-DISH)

*This is reposted from my website Preserve Your Tree* 

My grandma used to grow rhubarb in her backyard in Michigan. Along the back fence the beautiful leafy tops and scarlet stalks begged to be made into pies and jams.

I found this recipe in her recipe box, the index card in her handwriting had yellowed and tattered around the edges.

Must have been one she used regularly.

Scalloped Rhubarb

This recipe is fairly easy and straightforward. Because rhubarb is very tart, sugar is a must!

Chop chop, top and bake. Easy peasy.

Ingredients needed:

• 4 cups rhubarb, washed and chopped into bite size pieces
• 1 1/3 cup sugar
• 3 cups dry bread cubes
• butter

directions

• mix together 4 cups chopped rhubarb and 1/2 cup of the sugar. put into a 9×13 casserole dish.
• in a food processor, blend the dried bread cubes with 1/2 cup sugar.
• spread topping evenly over rhubarb in pan
• sprinkle the top with remining 1/3 cup sugar
• place several small pats of butter evenly over top
• lightly sprinkle with water

bake at 350 degrees for 1 hour.

Easy Honey Glazed Vegetables

 

Eat your vegetables so you can grow big and strong...

This is an easy and delicious way to use up those leftover garden veggies (Or storebought...you know the ones you keep meaning to use, but they look at you all pathetic every time you open the fridge).

This recipe has you almost doing a blanch on the vegetables first to tender them up so you arent hovering over the frying pan all night waiting for them to cook down. The longest part is waiting for the water to boil!!

YOUWILL NEED:

4 or 5 Carrots- peeled and quartered

1/2 pound of Asparagus, trimmed and woody ends discarded

2 cups Sugar Snap Peas, washed.

3 TBSP Butter

4 TBSP Honey

1.5 TBSP white Balsamic vinegar

salt and pepper

IN a large pot of salted boiling water, boil carrots 3 minutes.  Then add asparagus and snap peas, boiling for 1 more minute.   Remove from heat and drain well.

IN a large nonstick skillet, melt butter over medium heat. Stir in honey and vinegar until combined well. Add vegetables and season with salt and pepper.  toss and make sure everything is coated well. Let cook about 2 minutes.  Reduce heat to low and let simmer another minute.

Transfer to serving bowl and ENJOY!!

Recipe 41: CAFE RIO RICE (side dish, knock off recipe, rice)

This knock off recipe is the Cafe Rio Rice to go with yesterdays recipe, the Cafe Rio shredded chicken. These are very similar to the food served at Cafe Rio out in Utah. Super delicious, and a MUST EAT AT if you are in the Utah area.

4 cups water

4 tsp chicken bouillon

4 tsp garlic

1/2 bunch cilantro

1 can green chiles

3/4 tsp salt

1 TBSP butter

1/2 onion

2 cups uncooked white rice

in a food processor, blend together cilantro, green chiles, and onion.

Bring water to a boil., add all ingredients.

do a quick stir to make sure everything gets covered well.

Cover and simmer for 30 minutes or so until the rice is tender.

APPLE RECIPE: Chunky harvest Applesauce (Side dish, apples)

Another Apple Recipe for the Month of September!!
So use up those apples!
This is another recipe that really works well with a nice blend of sweet and tart apples.
I like a firmer applesauce, but if you have younger kids, a softer apple, like a golden delicious or macintosh would be perfect.









THE RECIPE

4-5 apples, peeled, cored and chopped.(I use 2 granny smith and 3 sweet apple like crispin or golden delicious)
1/2 cup water
2 TBSP Brown Sugar
2 TBSP White Sugar

In a saucepan combine the water and sugar.  Add apples and toss to coat evenly.
Bring to a rapid boil and let boil for 2 minutes.
Reduce to medium-low heat and let simmer for 10 minutes.  Stir occasionally.

Mash to a desired consistency. I use a potato masher, as I like my applesauce chunkier.
You can use a ricer or a food mill for a finer textured applesauce.

To this add:
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground allspice
1/8 tsp (dash) ground nutmeg
dash of salt.

mix well and let simmer 2 more minutes.
Let rest and thicken up.
Goes great solo, with pork chops, I even used it as a filling for crepes once.

Can be canned:  6lb pressure for 10 minutes.

Recipe 26: TROPICAL FRUIT SALAD (Side Dish./Salad/Fruit Salad/Dessert)

SOURCE:  My mom made this for a cookout once and it was so good I got the recipe. I have made it for Thanksgiving, potlucks, luau's, pool partys, birthdays etc.  It is so good.  It can be a salad. It can be dessert. It can be a side dish. SOOOO GOOOD!!


THE RECIPE:

1 can sweetened condensed milk
20 can Lemon Pie Filling
with a blender beat these two ingredients together until smooth and creamy.
set this aside for a quick minute.
 In a separate bowl:
1 envelope DREAM WHIP, prepared according to directions. (Dream whip is like a cool whip mix that can be found in baking aisle)

Add prepared Dream Whip to the pie filling/Milk mixture.
Gently fold in the following:

20oz can crushed pineapple, drained well
11 oz can mandarin oranges, drained well
1 cup mini marshmallows
1/2 cup shredded coconut

Gently fold all ingredients and refrigerate until ready to serve.

Recipe 21: BEST POTATO SALAD (side dish, picnic foods, potatoes)

This is my moms potato salad recipe. I am generally not a  huge fan of potato salad. Many times it is too mayonnaise-y, or too much celery(blech), or not enough mustard. Potato salad is funny. It has to be just right.  When my mom makes this everybody chows down. It is so good! This uses Miracle Whip instead of mayo, and it makes a huge difference.  I make this for cook outs, pot lucks, picnics, functions, parties...anything. It is just really really good.

 My mom says she just kind of makes it "by sight", but watching her and making it myself, this is the general recipe. You can add or detract according to your taste.

THE RECIPE:

10-12 potatoes; peeled, quartered and boiled until tender

6 hard boiled eggs; peeled and chopped

3 stalks celery, chopped small

1/2 yellow onion, chopped fine

6 sweet gherkin pickles, chopped small

After the potatoes are drained and cooled, cut them into various bite sized pieces and place in a large bowl.

GENTLY mix in chopped eggs, celery, onion and pickles.

In a bowl mix together:

1 1/4 cup Miracle Whip(more or less according to taste)

1 TBSP sugar

3 Medium Squirts Yellow Mustard (you can adjust to taste)

Gently mix this with the potatoes until evenly coated.

Salt and Pepper to taste.

Cover and refrigerate until ready to use.

recipe 20: SUGARED CARROTS (side dish-vegetables)

SOURCE:  I was vacationing with some family and friends at our beach house in the Outer Banks. My friend, Amy, made these carrots as a side dish one night. Everyone raved about how great they were. Not cooked to a mush like most cooked carrots, they have a sweet and buttery sauce that make them delightful. I have made them several times.  You can use Baby Carrots, or can peel and chop regular carrots to make this. Whatever you have available.

THE RECIPE:

Boil 1 cup Carrots until not quite fork tender.

drain.

In a cup mix together:

1/4 cup water

1 tsp cornstarch

set this aside for later.

In a saucepan over medium-high heat:

2 TBSP butter

3 TBSP sugar

stir this well until the butter is melted and sugar is incorporated.

Add the cooked carrots back in and toss so all carrots have a nice glaze.

Cook over medium heat for 5 minutes.

stir in the water/cornstarch mixture and mix well. Cook another 5 minutes until mixture has thickened and carrots are tender.

Recipe 15: RANCH BAKED BEANS (Side Dish)

SOURCE: These Ranch Baked beans are from my Grandma, Hilda Wallace.   She currently lives in Michigan, but was born and raised in Chattanooga TN.  She, like her sisters, has a vast collection of wonderful and decadent recipes, casseroles and southern favorites.   In fact, she makes the best stuffing and Cole Slaw of anyone I know, and these beans are another hit!  Try these at your next cook out or Barbeque Pot Luck.  Obviously these are not vegetarian friendly.

THE RECIPE:  RANCH BEANS

1 LB Hamburger

1 envelope Dry onion soup mix,(MIX with 1/4 cup water)

brown the hamburger and soup mix together. Drain any grease.

Add the following ingredients:

16oz can Pork and beans, undrained

16oz can kidney beans, undrained

16oz can hot chili beans, undrained

1 cup Ketchup

1/4 cup yellow mustard

1/2 tsp vinegar

Mix well and place in a greased baking dish.

Bake at 300 for 40-50 minutes.

When done, sprinkle cheddar cheese on top and let melt.

(when i say sprinkle I mean give it a healthy dusting of cheese)

Vegetarian alternative:  substitute the hamburger with your choice of hamburger substitute and use pinto beans instead of pork and beans.


These beans are actually pretty healthy, very high in fiber and if you use a leaner ground hamburger, you are in business!