Kanimi Crab Dip

I'm on a cooking frenzy for the holiday. Stuck at home in the snow with nothin' better to do. This dip was from a grocery store one year. So good! And so easy. It is one of our new holiday traditions for Christmas Eve and New Year's Eve.

Kanimi, if you don't know, is a fish substitute (pollack) for crab. It is commonly found in regular grocery stores. It comes in different 'cuts' and even 'lobster' flavor. It is much less expensive than crab. They even sell it at Costco.

8 oz. neufchatel cream cheese, at room temperature
1 pound kanimi
1 c. fat free sour cream (or with fat)
1 packet of ranch salad dressing mix

Mix it all with a mixer until well combined. The kanimi will break up in the process. Cover and chill. Good on crackers, etc.

Mango-Topped Cheesecake

Cheesecake has been my fave since I was a kid. We got to choose our birthday cake every year, and after I discovered cheesecake, there was no going back to regular cake. Loving it so much has lead to the search for a truly good recipe. That search ends below.

You can use this recipe for cheesecake by itself for classic version. You can also make lemon curd to top it with instead of mango.

New York’s finest Cheesecake
Adapted from Family Circle

3 – 8 oz. cream cheese (you can sub Neufchatel to save on fat, but it costs in mouth feel)
1 ¼ c. sugar
4 eggs
2 t. vanilla
2 t. lemon juice

Preheat oven to 350. Prepare a crust of your choosing. Beat room-temperature cheese and sugar at medium, scraping a few times, until well blended. Beat in other ingredients. Pour into springform pan or pie plate. Bake 50 min. or until puffed and golden. Transfer to rack and cool. Refrigerate overnight.

The next day:

Mango Curd
Adapted from Aloha World .com

¾ c. sugar
2 T. cornstarch
1 c. pureed mango
¼ c. butter
2 T. lemon juice
6 egg yolks, beaten

whisk together sugar and cornstarch in a sauce pan. Add mango, lemon, and butter. Whisk together and heat on medium. Stir constantly and heat until thickened. Slowly stir about ½ of the hot mix into the egg yolks, whisking like there’s no tomorrow. Then immediately add it all back into the pan, whisking like crazy to evenly mix the yolks in before it goes horribly wrong (just kidding). It should boil quickly. Keep whisking and turn heat down, about 2 minutes. Transfer to top of chilled cheesecake, cover and refrigerate. If there is extra, put in a covered container and refrigerate. The extra can be used like lemon curd.

OMG, it doesn’t get better than this!

The Real Story of Amish Friendship Bread gifting

The Amish Friendship Bread recipe is so bogus. It wouldn't know an Amish person if it met one. But if you ignore the directions and mythology, it makes a good sourdough starter. If you should happen to get one, try these directions instead of the stuff that came with it. Directions for creating your own are easily found on the internet. Please don’t give the goop in bags to unsuspecting civilians!

Refrigerate in covered glass. No metal touches it. For sourdough starter, when starter is needed, add equal parts flour and milk, cover and set out for a day. It should get fluffy if the starter is alive.

For the Friendship type recipes, add 1 cup each: milk, flour, and sugar. Leave out for a day to rise.

For either, wash your original glass container while rising. Cleanliness is critical for a starter. Then take 1 cup and put back into the vessel and refrigerate for the next time. It needs no tending in the fridge. It will wait until you are ready.

Friendship CAKE (make no mistake, it’s not bread!)

Using a mixer, mix with the starter:
3 eggs
½ c. milk
½ t. vanilla
½ c. oil
½ c. apple sauce
1 c. splenda, honey, agave syrup, or sugar
Add this next:
½ t. baking soda
1 ½ t. baking powder
1 c. ww flour (or mix as it pleases you)
1 lg. box instant pudding (vanilla or other flavor that matches your magic)

Your personal magic: Add what pleases you. An over ripe banana, dried fruit, pumpkin, nuts, chocolate chips, and spices as appropriate for what you are aiming for. Basically, just watch that the consistency of the mix is like a thick cake would be. It is pretty much fail proof.

Spray pans. I like bundt pans. Bake at 325 for about an hour. Toothpick test for doneness. Also works great for muffins.

Cheese Ball

My mom used to make this every December. Now, my daughter, who is soooo picky asks for it every year. She must have now idea that it has blue cheese in it.
The tradition continues!

From Betty Crocker

2- 8 oz. Neufchatel cheese
4 oz. crumbled blue cheese
1 c. shredded sharp cheddar
¼ c. minced onion
1T. Worcestershire

Put cheeses into mixer bowl to soften to room temp. When soft, mix on low to combine. Wipe bowl to make sure it is all included. Then beat at medium until fluffy-like. Pat down, cover with wrap, and refrigerate until cold and stiff. Wet your hands. Divide into 2, shape into balls and roll in chopped nuts of your choice. Wrap in plastic wrap and refrigerate again to firm up.

Seven Layer Bars

My mom used to make these bars every Christmas. They disappeared very quickly. You can vary it many ways. It all ends up good!

1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs (leave a cracker pack closed. Beat it with
something to break up crackers. When crushed, measure out the crumbs)
1 cup semisweet chocolate chips (either of the chips can be changed as you prefer)
1 cup butterscotch chips
1 cup chopped pecans (or walnuts)
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut

DIRECTIONS

1. Preheat oven to 350 degrees
2. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
3. Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. Press down on the coconut.
4. Bake until edges are golden brown, about 25 minutes. Let cool.

Super Sized Party Mix - not for the timid!

3 boxes of Chex (the 17 ounce size is what this is based upon) the traditional flavors are wheat, corn, and rice
1 bag pretzel sticks
1 pound butter or margerine
1 big bottle of nuts from Costco (you can use anything you like)
1/2 c. worcestershire sauce
1 T. garlic powder
1 T onion powder

Lightly combine cereal, pretzels, and nuts in a massive bowl or two. Melt butter gently. When melted, add sauce and powders. While one person tosses the cereal with big spoons, another drizzles the mixture slowly over. When evenly coated, fill 2 rimmed baking sheets with mixture. Bake together at 250 for 15 minutes. When the timer goes off, dump each pan back into the really big bowl to toss it again. Then reverse the pans in the oven and bake 15 more minutes. Bake 1 hour total. We like to put half of the mix from each pan in each massive bowl so everything is mixed as well as possible.

This can be personalized many ways. Change the cereals. Add crackers. Spice it up.

Easiest Hershey Kiss Cookies Ever

1 c. peanut butter
1 c. sugar
1 egg
Hershey's Kisses, unwrapped

Mix everything except for the kisses well. If too dry to hold together, add more pb. If too wet, add more sugar. Roll into 1 inch balls. Press a kiss on the top of each. Take care not to push so hard that you break the cookie. Bake at 350, about 10 minutes.

You can use any flavor of Kiss. Some bubble a bit, but hold their shapes.

Yummy!

Fall Harvest Sumpin’

I don’t know what to call this. I really just made it up, which doesn't happen often, and it tasted great. It must be good for you, given the ingredients. Fresh fall veggies have so much flavor. Be sure to test the seasonings. Nothing is worse than bland squash.

1 large spaghetti squash. Trim stem, cut in half the long way, scoop out seeds. Then place cut sides down on a large pan. Place in oven and add water to pan about ¼ to ½ inch deep. Bake at 350 until a fork easily pierces them. Remove and let cool. I flip them over into a new pan without water to cool.

In the meantime,

6 medium tomatoes, chopped (I replaced 2 of the tomatoes with about 25 cherry tomatoes. They have great flavor. I removed the stems and squished them until they popped out of their skins)
1 large onion, chopped
1T. olive oil
seasoning to taste (I use Costco’s salt free seasoning, about 1T., and 1T. dried basil)

Saute the onion first in the oil. When transparent, add tomatoes and seasoning. Reduce heat to med. low and cover to encourage tomatoes to break down some. 5-10 minutes. Uncover for about 5 more to evaporate some juice. Taste to check the seasoning. Let cool.

In a new bowl, mix together:

About 6 oz. chopped feta (or good parmesan would work)
1 egg
1 c. fat free sour cream
1 c. cottage cheese

Now you are ready to assemble. I use my hands to remove the squash flesh. Place in a large bowl. Stir to break up. You may need to drain off excess water at this point. Stir in onion/tomato mixture and about 4 more ounces of feta. Put into a 9x13 baking dish. Pat flat. (I had a left over ½ c. of spaghetti sauce that I sprinkled on top.) Carefully spoon the cheese mixture over the top, spreading lightly. The squash is wet, so be gentle. Lastly, lightly sprinkle the top with some shredded cheddar or other favorite cheese.

Bake at 350 until bubbly around the edges and GBD. I let cool 20 minutes to set up before serving.

HUCKLEBERRY PIE

August is the season for huckleberries. I am from the midwest and grew up picking low bush blueberries. Huckleberries are cherished here in the west. I still think blueberries are unbeatable, at least in my memories. Did you ever read the children's book about Sal, blueberry picking, and the bears? I thought of that whenever out picking with my mom or grandma. Commercially grown blueberries don't compare to wild ones. As you would expect, the pampered, watered kind are bigger, with less flavor. Huckleberries are still gathered here wild. The flavor is unsurpassed. Time for pie! This one is easy (if you use a purchased crust).

Adapted from Betty Crocker

Pastry for 9" two crust pie
1/2 c. sugar (I am diabetic, so I use Splenda)
1/4 c. flour (whole wheat)
1/2 tsp. cinnamon
4 c. fresh huckleberries (I prefer ½ huckleberries, ½ blueberries)
1 tbsp. lemon juice

2 pie crusts. I prefer Marie Callender. As good as most homemade or purchased pies.

You can also use this recipe to make a blueberry pie.

Heat oven to 425 degrees. Prepare pastry. Lay out berries in a large cookie sheet. Use a large flat object to flatten ½ of them to release juice. Stir together sugar, flour and cinnamon; mix with berries and lemon juice in a bowl. Let rest for 15 minutes. Turn into pastry lined pie pan. Cover with top crust, which has slits cut in it; seal edges. You may also do a lattice by cutting the second crust into 7 pieces and weaving on the top. Seal the ends.

My fave tip:
Cut a square of aluminum foil large enough to cover the entire top. Fold onto 1/4s and rip out a hole in the center. Unfold, cover the pie, and lightly wrap at the edge to the pie pan to prevent excessive browning. Remove foil last 15 minutes of baking. Bake a total of 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

Better Butter

We got this recipe from Laurel's Kitchen, over 20 years ago, long before the worries about trans fats. It is fabulously easy, spreads right from the refrigerator, and is all natural. We have a container solely for the storage of our better butter. When the supply gets low, I set it on the counter to soften and then scrape it clean into a small dish to be used soon. Then I wash the container and refill. Chill, and you are done.

1 pound butter
2 cups olive oil (we use the lighter version, flavor wise)
1T milk
salt to taste (varies on whether you use unsalted butter or salted)

Soften butter to room temperature. I measure the olive oil in my blender. Add the butter, milk, and salt. Blend. Start slowly so it doesn't splash. Blend throughly and pour into your container. Make sure it has a tight lid to keep out stray smells/tastes. Chill.

Of course you can divide or multiply the ingredients. We have never had any problem with freshness in the size above. We have 4 people in our family.

Mandarin Cole Slaw

one 16-ounce bag shredded cabbage with carrots
1 cup reduced-calorie mayonnaise (or fat free)
2 tablespoons sugar or agave syrup or Spenda
1/4 teaspoon salt (omit?)
1/4 teaspoon black pepper
1 T white, rice wine, or red wine vinegar
one 11-ounce can mandarin oranges in light syrup

1. Mix in a small bowl: mayonnaise, sugar, salt, pepper and vinegar.
2. Dump cabbage into a large bowl. Add above mixture and gently stir in.
3. Drain mandarin oranges and lightly fold in.
4. Refrigerate 20-30 minutes at least, to let flavors mingle.

You can also add bits of dried pineapple and chow mein noodles or you can add crushed dry ramen noodles. We have also added cooked chicken breast to make a complete meal.

Turkey Patties in Sweet and Sour Sauce

I so looked forward to the occasions when my mom would make this recipe. It was the closest thing we had to Chinese food as a child. I have altered it, especially getting rid of the ground beef. It has a wonderful flavor and texture. The onions soften and mellow with the cooking. It is GBD at its best.

Mix together and let stand 5 min.:
2 c. soft bread crumbs (or 1.5 cups of dried)
¼ c. chopped onion
dash of dried thyme
½ c. water

Add:
20 oz. or so of lean ground turkey (The size the Mr. Turkey, etc., packages come in)

Sweet and sour sauce:
1/2 c. brown sugar (may sub honey or agave syrup)
2 T. flour
½ c. white vinegar
¼ c. water
1 T. (heaping) prepared mustard
Wisk all together.

Shape turkey mix into patties, about 5. Brown in a skillet and turn over. Add 1c. sliced onions on top. Pour sauce over all. I cover some of the time. Cook at a simmer about 35 min.

Best and Easiest Quesadillas Ever

Adapted from Rachel Ray’s cookbook for kids

Using a large cookie sheet type pan, lay out flour tortillas, not over lapping. Top as desired. Some popular combos at my house:

-cheese
-refried beans and cheese
- chicken, beans, and cheese
-anything else that pleases you
-salsa also if desired.

Once your quesadillas have a layer of filling, top with another tortilla.
Bake 5 minutes at 350. They should look melty inside at this point.
Pull out of the oven and top with shredded cheese. You can also add salsa here.
Bake again until the cheese on top is bubbly and the tortillas begin to brown around the edges.
Remove from oven and let set a few minutes. I prefer to cut into wedges with a pizza wheel. It cuts soooo much better after setting a spell.
I top the finished wedges with sour cream, guacamole, and salsa on each piece.

This recipe is easy for kids to do. I just assist with the oven part, adding cheese to the hot pan, and cutting. It is healthier than any fried versions of quesadillas and tastes great. My kids eat one quesadilla each.

Also, make no mistake about it, the adults in my house love these too. You don't have to be a kid just because it was from a cookbook for kids!

Cold Marinated Shrimp

From Mary

2 lbs. cooked med. shrimp, peeled and deveined (Costco has a 2# cooked, tail off shrimp, frozen in a bag)
1 med. red onion cut into rings
2 med. lemons, cut into slices
1 c. pitted ripe olives (1 can)
1/2 c. olive oil
1/3 c. minced fresh parsley (less of dried)
3 T. cider or red wine vinegar (balsamic vinegar has tons of flavor)
3 T. lemon juice
1 garlic clove, minced (or garlic pwd.)
1 bay leaf (or not, if you don’t have one)
1 T. minced fresh basil or 1 t. dried
1 t. salt (omit)
1 t. ground mustard (emergency sub: one big squirt of table mustard)
1/3 t. pepper

Mary said you could use 4 lbs shrimp and not double marinade.
In 3 qt. glass bowl (or gallon zip lock bag), combine shrimp, onion, lemons, olives. In jar with tight fitting lid, combine the remaining ingredients. Shake well Pour over shrimp mixture and stir gently to coat (I put in bag before shrimp and massaged it instead then added shrimp). Cover and refrigerate for 24 hrs., stirring occasionally. Discard bay leaf before serving.

I put whole business in plastic bags and turned once in awhile.

Drain marinade and discard. Serve in a large flat dish, with dipping sauce on the side: mix cocktail sauce and mayo but Mary just uses catsup, horseradish and mayo.

There is a note on my adaptations: There was an increase in flavor with my changes. However, there was a loss in the color of the shrimp. The basamic vinegar darkened the shrimp somewhat. That didn't stop them from being the hit of the party, though. Just be aware.

Earthquake Cake

(I think I got this recipe from Becky)

Preheat oven to 350°F.

Spread 1 cup chopped pecans (you can also use walnuts) on the bottom of a sprayed 13x9 cake pan. On top of nuts, sprinkle 1 cup coconut.

Mix 1 box German chocolate cake mix (you can also use a favorite chocolate cake mix. It will all taste good) according to package directions , then pour the batter over the nuts and coconut mixture, without stirring.

In a microwave, melt one stick of butter and 8 oz. package of cream cheese (I prefer Neufchatel). Watch carefully. You don’t want to burn it. Remove from microwave and stir in one lb. of powdered sugar.

Pour this mixture over the top of the cake batter without stirring. It should be random. Blops, drips, etc. over the top of the batter. You are NOT trying to cover it evenly.

Bake in a preheated 350°F for 35-45 minutes. Use standard ways to test doneness. Poke through chocolate cake areas.

It will become obvious why it is called Earthquake Cake. Is awesome served warm and topped with ice cream.

Grilled Pineapple Skewers / Grilled Tropical Salad

I combined 2 recipes that each called for ½ pineapple. What a dinner it was!!


Grilled Tropical Salad
Adapted from Martha Stewart Living, July? 2008
It called for shrimp and tofu, but lacking that, I subbed chicken. Soak 12 skewers early in the process.

1/2 pineapple
16 oz. cole slaw mix
½ English cuke
¼ c. rice wine vinegar
ginger powder
drizzle of honey or agave syrup
marinated lemon pepper chicken breasts from Costco

Cut off ends of pineapple, cut off peel. Cut lengthwise in half and remove core. Cut lengthwise into spears, about 24. Half will be in each recipe.

Salad: cut English cuke in 1/4s lengthwise, and slice. Mix with coleslaw. Add vinegar, ginger to taste, mix well and refrigerate. Stir again a few times while the rest is being done.

Fire up the grill. When ready, cook ½ of pineapple spears on med. heat until browned. Turn often. 4-5 minutes. At the same time, grill the chicken (to use shrimp or tofu, follow basic grilling techniques for the ingredient). When done, remove both, cut into bite size pieces, and let cool. When cool-ish, stir into coleslaw mixture and refrigerate.

Pineapple Skewers with Coconut
Adapted from Sunset magazine, July 2008

1/2 pineapple
1 c. sugar (I use ½ Splenda)
¾ c. coconut milk, unsweetened
¼ c. unsweetened shredded coconut

Mix ½ c. water with the sugar. Heat to boiling and let boil until thickened and like honey. Remove from heat and wisk in the coconut milk. Meanwhile, bake the coconut to toast it. Watch carefully, as when it starts to brown, it goes fast. Remove and cool.

When the first round is done on the BBQ, take the remaining ½ pineapple. Cut the spears in ½ crossway. Stick on skewers that you have soaked in water. Put the skewers in a large flat dish. Pour the sauce over all. Put the skewers directly onto the BBQ. Save the sauce for dipping. Turn pineapple often, cooking until starting to brown. Remove to a clean plate, sprinkle with coconut, and serve with sauce for dipping. Very messy but tasty.

3 Bean Casserole

My mom used to make her version of this. It is filling and inexpensive. It can be adapted and changed freely. We were vegetarians for years, so my version is meat free.

1 onion
1 large can baked beans (we like Bush’s vegetarian)
1 can kidney beans
1 can lima beans
optional: 1 can black beans, pinto beans, or black eyed peas
BBQ sauce (I prefer Longhorn brand, but it may be local to the NW)
1 c. catsup
2 T. worchestershire sauce (it is hard to find vegetarian, but it can be done, try health food stores)
If you like it sweeter, you may add honey to taste
oil

Chop and sauté the onions in a bit of oil until tender and soft, but not browned. Drain all beans except baked beans. Mix all. Bake in a large baking dish (I prefer a glass bowl), uncovered. Bake at 350 until bubbly and done to your liking. We prefer to make brown rice while it is baking and have it over rice. It can also be eaten by itself. My mom used to add left over ham. I sometimes add smoke flavor, which I think has no meat in it. I have mixed a wide variety of beans, which work fine, but the original combination has a special taste and texture to it.

Lemon Jello Cake

One recipient of this cake said it was better than sex. Need I say more?

1 pkg. lemon, vanilla, or white cake mix
4 eggs
1 small pkg. lemon Jello
1 c. boiling water
1/2 c. oil
2 c. powdered sugar
4 tbsp. lemon juice, separated

Mix water and jello together. Mix well until jello is dissolved. Let cool somewhat. Mix cake mix with alternating eggs, jello, oil, and 2 T. lemon juice. Pour batter in oiled pan and bake at 350 degrees in a 9x13 inch pan or tube pan. Check the cake for doneness in the usual manner for cakes.

While cake is baking, mix remaining lemon juice and sugar.If dry, add more lemon juice until it is fluidy. When cake is done, immediately puncture it repeatedly all over with a fork, pressing fork into cake as deeply as the tines will allow. Then drizzle the glaze mixture over it. Take it sort of slow, and let it sink into the cake. It will all disappear. Let cool.

Maximizing Crock Pot Use

My Basic Crock Pot chili/soup magic. I eat some version of crock pot soup all winter long for lunch at work. When I share it, this chili-like soup always gets requests for the recipe. That is hard, because there is no recipe, only guidelines. I always taste the mixture to make sure it pleases me.

½ - 1 c. brown rice
1 qt. chicken or veggie stock
generous shake of taco seasoning (about 1/3 c., or a packet)
1 regular size can of chopped tomatoes
dried or fresh chopped onion, amount to your preferences. I prefer dried here.

Stir together in crock pot. Cook on high until rice is nearly done, a little whiteness to the look of it, or still a bit hard on the tooth. Add:

1 can beans (black, pinto, lentils, or similar)
1 can corn

Continue cooking till rice is done.

Turn off and add lots of canned veggies. I like green beans, carrots, mixed veggies. I’ve even used canned spinach. It must add a lot of nutrition and blends right in. Usually 3-4 cans. Don’t cook them, just drain and stir them in. They will help cool the chili to stop cooking.

I like mine really thick. These are just guidelines. I throw in whatever leftovers may be appropriate, vary veggies, and change flavors. Enchilada sauce is also good. Refried beans add body and protein. You really can’t go wrong if you properly cook the rice.

THE Sandwiches

These sandwiches were famous in my family. They may seem strange, but they taste great.

There were 5 kids and little money in my family when I was growing up. But every year on our birthdays, we could choose dinner. I think all of us usually chose these sandwiches. With 5 kids I guess we got to have them pretty often.

I tried to google the recipe and couldn’t find anything like it. My mom’s recipe had only the name ‘Sandwiches’. I guess they are memorable enough without a better name. I have reduced the fat content of the recipe.

½ # reduced fat Velveeta (more is even better)
1# reduced fat bologna (I use chicken or turkey)
4 dill pickles
1 small onion (could be bigger if you like more)

½ c. sweet relish
1 c. fat free mayo (could be reduced fat, also)
½ c. catsup
hot dog buns (ww buns are better for you)

Grind solid ingredients in a food grinder. A food processor should work well also. I would guess the shredder blade would work for small amounts. Do the Velveeta first so the other foods can clean up the goo. Stir in the other ingredients. Spread generously on the buns. Close the halves. Wrap each bun separately in wax paper. Fill cookie sheets with a single layer of these. Bake at 275 for 30 minutes or until the cheese is all melty and the bun is a bit crusty. Let cool until you can handle without loss of fingers. The filling can burn your tongue if you are not careful.

War Cake

During WWII, many traditional cooking supplies were in short supply. Eggs, butter, white sugar, among them. My grandmother somehow got this recipe then (there were government programs and fliers that helped people learn new ways to cook for their families). We made it for years after the war. It remained a family staple. The cake is great!

1 ½ c. brown sugar
2 c. water
2 c. raisins
2t. cinnamon
1 t. allspice
½ t. each, cloves and nutmeg
1 t. salt
3 T. shortening (this is the original ingredient. You may substitute another fat)

Boil all ingredients for 5 minutes. Cool. Add 3 c. flour (ww is good) and 2 t. soda. Put in a 9x13 pan. Bake at 325 for 40 minutes.

Grammy's Macaroni and Cheese

My kids love mac and cheese. I hate that they liked the blue boxed orange stuff. So, I used to suffer over making mac and cheese from scratch, making white sauce, etc. Then Grammy made a version that was easy- no sauce to be made. And the kids liked it just as much as from scratch. So no more from scratch!

2 c. elbow mac (I use the high fiber or whole grain)
2 3 c. shredded cheddar (you can mix freely. A little blue cheese adds a sharp flavor, also.)
1-2 c. sour cream (I use fat free)
1-2 c. cottage cheese
1/4 c. minced onion (I use less of dried onion)
1 egg, beaten
salt and pepper to taste (I add no salt, only pepper)

Cook the mac as per package directions. Mix all the others together in a big bowl. Turn in mac. Bake in a 9x13 pan. I top with some shredded cheese and Italian bread crumbs. Bake at 350 until GBD (golden brown delicious)

This recipe is very versatile. You can add, subtract, or change amounts and ingredients.

Rhubarb Tapioca

We had this every spring when I was growing up. Rhubarb was always growing where we lived. Wisconsin, Minnesota, Washington. Just like Mom used to make, and Grandma, too. We lost ours when we moved last year to a new house.
I convinced Mossy to transplant some rhubarb from a friend. Maybe by next year, we'll have our own again. If you see him, ask him about rhubarb tapioca and avacado pits. You win a prize if you get him to tell you the true story!

Rhubarb Tapioca

3 cups fresh rhubarb, chopped into 1/2-inch pieces
1/4 c. quick-cooking tapioca
1/8 teaspoon table salt (omit?)
1 1/8 cups sugar (or Splenda, or ½ and ½ mix)
2 cups water
1 1/2 cups strawberries, sliced (or more!)

1. In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
2. Reduce heat and simmer until rhubarb is tender.
3. Add strawberries. Make sure there are no white specks of tapioca. Simmer, then when all specks are gone, it's done.

Top with whipped cream or eat plain. Ice cream is also great when it is still warm.