Rhubarb-Pioneer Recipes

 In a recent trip to Southern Utah we stopped in a couple of small towns that my Great Grandfather had helped settle in 1851 and 1855.  For a number of years I had wanted to stop and see what there was to learn about him and his life.  Because he was in each place for a short time and then "called" to go to other places to help with settlements the information was less than I had hoped for. It also was not yet the tourist season so some of the museums were not open yet, I will have to go back.  I did learn some details which only added to my admiration of him.  In one of the town visitor information center they had this little cookbook that combined pioneer and modern day recipes and I couldn't resist yet another cookbook.  On the drive home I read a number of the recipes to

"the gourmet guy" as he drove.  We got quite a kick out of the book, it isn't put together like most books, you have to read very carefully through the recipe because the list of ingredients isn't always accurate or doesn't include key things that you will find in the instructions.

I have also been looking for recipes for Rhubarb, my dad always had a plant, as well as many of my other relatives.  I just used to eat it dipped in sugar and don't remember my mom ever doing anything with it otherwise.  We have also had the plant in our various gardens and "the gourmet guy" makes a mean Rhubarb Pie, my mouth waters at the thought of it! This recipe was found in our new little treasure and so we tried it over the weekend.  It is a keeper. 

Rhubarb Crunch

Crunch:

1 c. flour

3/4 c. oatmeal

1/2 c. melted butter (for the age of the recipe it also called for oleo as a substitute)

1 t. cinnamon

Mix until crumble, add half to  9x9 pan and press evenly.

4 c. rhubarb, cut and placed on top of the crust

Filling:

1 c. white sugar

1 c. brown sugar

2 T. cornstarch

1c. water

1 t. vanilla

Add the sugars, vanilla and water and stir together until the sugars are dissolved, add the cornstarch and stir until smooth.  Bring to a boil and stir until it thickens.  Pour over the rhubarb and cover with the remaining crumble mixture.  Bake in a 350 oven for 1 hour.  Serve warm (we added the ice cream, whipped cream could be used as well.)

Parmesan Chicken (new recipe)

I have actually seen this advertised on television and thought it sounded weird! While on Pinterest I saw this recipe over and over as being so amazing so I thought I would give it a shot.


4 chicken breast, boned and skinless
1/2 c. mayonnaise
1/4 c. Parmesan cheese, shredded
4 tsp. seasoned Italian breadcrumbs

Mix mayonnaise and Parmesan cheese together, spread on top of the chicken and sprinkle the breadcrumbs across the top. Bake at 425 for 20 mins.

Much to my surprise it was very good, the mayonnaise and Parm gave it a really good flavor and the chicken was moist. The only thing I will do differently is pound the chicken a little to give a more even baking time. This is a really simple recipe to add to my collection. I believe this is a Best Foods/Hellman's recipe.

Mock Cheesecake

In college my ward community, in the dorm my freshman year, put together a small cookbook. One of the recipes that I learned to love was a mock cheesecake. I have made it a lot over the years and as I pulled it out the other day I discovered that the print is fading so I wanted to get it on here before I loose it.

Because not all of us like the same toppings we just added our favorite to make it our own favorites.

Caramel and Chocolate

Mock Cheesecake

Filling:

1 12 oz. pkg. Cool Whip

1 8 oz. cream cheese

1/2 c. powdered sugar

Mix cream cheese with the Cool Whip and the powdered sugar, until well blended. Poor into a Graham cracker crust.

Graham Cracker Crust:

1 c. graham crackers, crushed

1/3 c. melted butter

1/3 c. sugar

Combine ingredients and form into a 9 inch pie pan. Pour the filling into the crust and chill. Top with your favorite topping.
The most common cherry pie filling.

Deviled Eggs

Even though our kids are all grown up and out of the house and we don't dye Easter Eggs anymore I still crave them. So before going to one of my daughter's for dinner I decided to make them for a treat.

Deviled Eggs

6 hard boiled eggs, shelled and cut in half lengthwise

3 Tbsp. mayonnaise

1/2 tsp. salt

1/2 tsp. dry mustard

1/4. tsp pepper

Cut eggs in half lengthwise, remove the yolk and mix with the ingredients. Place the mixture in the center of the egg and chill.