Sour Cream Rhubarb Pie

• One 9-inch pastry shell, unbaked (I recommend 10 inch deep dish)
• 3 cups rhubarb, cut up
• 1 egg, slightly beaten
• One and a half cups sugar
• Dash of salt
• 3 tablespoons tapioca
• 1 cup sour cream

Place rhubarb in pie shell. Blend together the rest of the ingredients and pour over rhubarb. Bake in preheated oven at 450 degrees for 15 minutes. Then reduce heat
to 350 degrees and bake 35 to 45 minutes longer, or until filling has firmed and is lightly brown.

Rhubarb Torte

I use the top of my Wear-Ever roaster as the pan but a big cake pan is what you need.

Crust: 2 cups flour, two-thirds cup powdered sugar, 1 cup butter. Mix well and press in bottom and up edges of pan. Bake for 15 minutes at 350 degrees

5 to 6 cups of rhubarb mixed with 2 cups sugar. Let sit.

Mix together: 5 beaten eggs, one-half cup flour, and one half teaspoon salt. Mix into rhubarb mixture.

Pour into crust and bake at 350 degrees for 30 minutes.

Top with Cool Whip or whipped cream, if desired.

Rhubarb Cream Delight Pie

Crust:

• 1 cup flour
• One-fourth cup sugar
• One-half cup butter
  Mix and pat into 10" pie pan or spring form pan.

Rhubarb layer:

• 3 cups cut up rhubarb
• One-half to three-fourths cup sugar
• 1 tablespoon flour
• Toss together and pour over crust
  Bake at 375 degrees for 15 minutes.

Cream layer:

• 8 to 12 ounces cream cheese
• One-half cup sugar
• 2 eggs
  Beat cream cheese and sugar for 2 minutes. Beat in eggs one at a time. Pour over hot rhubarb. Bake at 350 degrees for 30 minutes or until set.

Topping:

• 8 ounces sour cream (or less)
• 1 teaspoon vanilla
• 2 tablespoons sugar
  Stir together. Spread over hot layer and chill.

This is the beginning of the rhubarb season in the northern U.S. Rhubarb grows in America and Europe, but some of you may not have access to it. I don’t know if the recipe would work with other fresh fruits, so if anyone tries a variation of the recipe, let me know how it works! Rhubarb is quite tart and acidic, so you would probably want to reduce the sugar if you try other fruits. In fact, did you notice that there is sugar in each of the four layers? No wonder it tastes so good.

Buster Bar Dessert

• 1 pound Oreo cookies, crushed (regular or low fat)
• 1 cup margarine or butter, softened
• One half gallon vanilla ice cream (or frozen yogurt)
• One and a half cups Spanish peanuts
• Two-thirds cup chocolate chips
• 2 cups powdered sugar
• 1 teaspoon vanilla
• One and a half cups evaporated milk
• One half cup margarine or butter

Mix crushed cookies and one cup softened margarine or butter. Pat lightly into a 9 by 13 inch pan. Freeze.

Boil chocolate chips, sugar, vanilla, evaporated milk and one half cup margarine or butter for 8 minutes, stirring constantly. Cool.

Spread softened ice cream over crust. Sprinkle peanuts over ice cream. Pour cooled chocolate sauce over peanuts. Freeze.

Creamy Chicken Wild Rice Soup

• 2/3 cup wild rice (rinse six times)
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/2 cup coarsely grated carrots
• 4 slices bacon, diced
• 2 tablespoons butter
• 4-1/2 cups chicken stock or water with dissolved chicken bouillon
• 2 to 3 cups cooked chicken, cubed
• 1 cup heavy cream
• 1 tablespoon flour
• 1 tablespoon butter (room temperature)
• Salt and pepper
• Parsley to garnish

In large saucepan saute rice, onion, celery, carrots and bacon in 2 tablespoons butter until bacon is crisp and vegetables are tender (about 10 minutes). Stir in chicken stock and cooked chicken. Heat to boiling and simmer covered, stirring occasionally, for 40 minutes. Stir in cream. Mix 1 tablespoon soft butter and flour. Whisk into soup to thicken. Cook and stir constantly until soup bubbles and thickens, 3 to 5 minutes. Season to taste. Garnish with parsley. Makes 4-6 servings.