Rhubarb Crisp

Rhubarb Crisp

Mix until crumbly:
1 cup flour
1/2 cup melted butter
3/4 cup oatmeal
1 cup brown sugar

Sauce - cook until clear:
1 cup sugar
2T cornstarch
1 cup water
1 t vanilla

Press half of crumbly mixture into 9" pan. Cover with 4 cups diced rhubarb. Pour on sauce. Put other half of crumbly mixture on.

Bake 30-40 minutes at 375.

Meanie Greenies

1/2 Cup Margarine

3/4 Cup Brown Sugar

2 Eggs

1/2 Teaspoon Vanilla

1 1/2 Cups Flour

1 Teaspoon Cinnamon

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Cup Rolled Oats

1 Cup Grated Zucchini

1/2 Cup Raisins

Shortening or non-stick spray coating

Directions:

1. In medium bowl cream together flour, brown sugar, eggs, and vanilla
2. In a small bowl, stir together flour, cinnamon, baking soda, and salt. Gradually add to margarine mixture, mix with mixer.
3. Stir in oats, zucchini, and raisins. Drop by spoonfuls onto greased cookie sheets.
4. Bake at 350 degrees 10-12 minutes. Remove from oven. Remove cookies from cookies sheet and place on cooling rack.

Makes approximately 2 1/2 dozen cookies. One serving equals one cookie that provides 94 calories, 2 grams protein (7% of calories), 14 grams carbohydrates (59% of calories), 4 grams fat (34% of calories).

Source: Nutra-Ed's Funtastic Recipes via Ann Schnichels

Zucchini Bread

4 Eggs Beaten

1 1/2 Cup Oil

3 Cups Sugar

3 Cups Grated Zucchini

3 Teaspoons Vanilla

1 1/2 Teaspoons Vanilla

1 1/2 Teaspoons Cinnamon

1 Cup Nuts

4 1/2 Cups Flour

1 1/2 Teaspoons soda

1 Teaspoon Baking Powder

Directions:

Preheat oven to 350 degrees. Grease muffin tin or loaf pan. Cream egg, oil, sugar, zucchini, vanilla. Sift dry ingredients well. Add to creamed mixture and mix well. Add nuts. Bake at 350 degrees until springs back. Bake loaves about 1 hour. Make 2 loaves for bake in muffin tins for about 18-20 minutes. Makes about 3 dozen muffins.

Source: Ann Schnichels

Salsa

4 quarts tomatoes
4 medium green peppers
4 medium onions
8 fresh jalapenos
4-8 cloves garlic
1 1/2 cups vinegar
4 t. salt
4 t. sugar
1/2 t. oregano
1/2 t cayene pepper
1/2 t. ground cummin

Chop, simmer 7-9 hours

You can peel the tomatoes or leave them unpeeeled. I peeled mine.

Zucchini Jam

1 Can Crushed Pineapple
6 Cups Ground Zucchini (peel and seeds removed)
6 Cups or less Sugar
1/2 Cup Real Lemon Juice (Bottled)

Boil for 20 minutes. Add 2 boxes apricot (or any flavor) Jello. Bring to a boil and seal in jars.

Jalapeno Pepper Jelly

1 ½ Cups Green Bell Pepper, chopped fine

1 ½ cups 5% white vinegar

6 ½ cups Sugar

*6 to 8 Jalapeno Peppers, minced ( I used 4 to 6 depending on size.)

½ Cup Red Bell Peppers, chopped fine

(Can substitute green bell peppers – red is for color)

1 Pouch Certo (Use only liquid Certo – Sure Jell will NOT work)

In heavy saucepan mix together all ingredients EXCEPT Certo. Bring to a rolling boil and boil 3 minutes, stirring constantly.

Add Certo, bring back to rolling boil and boil 1 minute, stirring constantly.

Immediately pour into clean jars and seal with lids that have been placed in very hot water and are hot, so will seal better.

Some add a bit of green food coloring for color.

*I have NEVER used 8 Jalapeno Peppers – would be too much hot for us. Usually use 4 large ones with seeds, up to 6 small ones.

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