Tangy Lemon Bars Crust: 2 cups flour 1 cup butter (2 sticks) Two-thirds cup powdered sugar Crumble together with your hands and press in the bottom of a 9” x 13” cake pan. Bake in a 350° oven for 14 minutes. Filling: 4 eggs 2 cups white sugar 2 tsp. grated lemon peel One-fourth cup […]
Author: Nordic Needle Editor
Rhubarb Slush
Rhubarb Slush 12 cups chopped rhubarb 2 c. sugar 9 c. water 6 oz. frozen lemonade 1 pkg. sugar free raspberry or strawberry Jell-O Bring to a boil the rhubarb, sugar and water. Simmer for one-half hour. Strain the juice into a large bucket with lemonade and Jell-O. Stir to dissolve Jell-O. Freeze. Thaw slightly […]
Rhubarb Torte
Rhubarb Torte Crust: 1 c margarine 2 c flour 2 T sugar One-half tsp. salt One-fourth tsp. almond extract Mix together and pat in a 9” x 13” pan. Bake at 350° for 15 minutes. Filling: 6 egg yolks beaten 2 c sugar 1 c cream 4 T flour 5 c diced rhubarb Mix and […]
Chicken and Veggies
Chicken and Veggies 1 pound skinless, boneless chicken breast meat 6 c of a mixture of your choice of vegetables 2 tbs extra virgin olive oil a little pepper a little Mrs. Dash or your favorite seasoning 1 c chicken broth slices of Farmers (or your choice) of cheese or shredded cheese Cut up one […]
Four Bean Delight
Four Bean Delight one-half pound or approximately 8-10 lean bacon strips, diced 2 medium onions, quartered and sliced one-half cup brown sugar one-half cup vinegar one-half cup ketchup 1 tsp. salt 1 tsp. ground mustard one-half tsp garlic powder 1 16 oz. can baked brown beans, undrained 1 16 oz. can kidney beans, rinsed and […]
Grape Nut Salad
Grape Nut Salad 8 oz. sour cream 8 oz. cream cheese, softened one-eighth cup sugar 8 cups green or red grapes 1 cup cashew nut pieces Mix together the sour cream, cream cheese and sugar until creamy. Pour over the grapes and toss the cashew nut pieces into the mix and stir. That’s it! Some […]