Yet again on a Tuesday and I actually cooked Sunday and there you go.
This week features some of the garden goodies:
Bow Tie Pasta with Broccoli Raab and Onions
Lentils with Swiss Chard
Reuban Casserole
I talk a lot about my veggie garden, but I have some beautiful Butterfly Bushes in my front yard this year.
They even work as advertised – see the butterfly!
And the pansies I planted last Fall are still hanging in there.
From the Recipe “Vault” this week – Rhubarb Kuchen
I just planted my rhubarb this year so I won’t be making this until next year (hopefully!).
Rhubarb Kuchen
1 cup flour
3/4 cup oatmeal
1/2 cup butter
3/4 teaspoon cinnamon
1/4 cup brown sugar
Mix ingredients to form crumbs. Pat 1/2 into a pan. (Oh No! I have no note about what size. I’m thinking 7×11 or 9×13.)
Cover with a mix of – 4 cups sliced rhubarb, 3/4 cup sugar, 1 3 ounce package strawberry jello.
Cover with the remaining crumbs. Bake for 1 hour at 350 degrees.
What’s on your menu?
Sandra
P.S. Enjoy some Ocean Fun at Bry-Back Manor!