Recipes

Springtime Recipes

Featured recipes for the month of March 2013

Kale Chips
Corn O'Brien
Secretly Delicious Spinach Pie
Spicy Potato Cake
Rhubarb Bread
Rhubarb Bar Cookies
Rhubarb Cream Pie

Put Kale in your diet, and you’ll add a great source of antioxidants, fiber and more.


Kale Chips

Ingredients:
  • 1 Bunch Kale
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Seasoned Salt

Directions:

1.

Preheat an oven to 350°F (175°C).

2.

Line a non insulated cookie sheet with parchment paper.

3.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.

4.

Wash and thoroughly dry kale with a salad spinner.

5.

Drizzle kale with olive oil and sprinkle with seasoning salt.

6.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Allrecipes.com


Corn O'Brien

Ingredients:
  • 1 10oz pkg frozen corn
  • 1 1/2 C Shredded cabbage
  • 1 C chopped green pepper
  • 1/2 C chopped onion
  • 1 (2oz) jar sliced pimiento, drained
  • 1/3 C red wine vinegar
  • 1/2 Cup oil
  • 1/4 Cup sugar
  • 1 tsp salt
  • 1/4 tsp dill weed
  • 1/4 tsp Tumeric

Directions:

1.

Cook corn according to package directions, till just tender; drain.

2.

Add cabbage, green pepper, onion and pimiento.

3.

Combine remaining ingredients, pour over vegetables, toss gently.

4.

Refrigerate 1-2 hrs before serving.

5.

To serve: Drain and serve in lettuce cups. Serves 8-10

Today's Shopper March 1982


Secretly Delicious Spinach Pie

Ingredients:
  • 5 Jumbo eggs (or 7 large eggs)
  • 2 tablespoons Milk
  • 3 roasted garlic cloves, crushed
  • 1/4 teaspoon lemon pepper
  • 1 dash salt
  • 3 slices cooked bacon, chopped (optional)
  • 1 large flour tortilla
  • 1 1/2 cups any blend shredded cheese
  • 3 cups fresh spinach trimmed and cut into 1 inch pieces

Directions:

1.

Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.

2.

Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.

3.

Sprinkle only 1/2 cup cheese on tortilla.

4.

Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.

5.

Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.

6.

Bake in oven at 365°F for 35 to 45 minutes. Insert fork in center and it should come out clean.

7.

Use sharp knife to cut into pie slices and serve hot.

8.

Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.


Spicy Potato Cake

(What to do with your left over mashed potatoes)


Ingredients:
  • 1 3/4 Cup Sugar
  • 1 Cup cold mashed potatoes
  • 3/4 Cup shortening
  • 1 tsp Cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3 Eggs
  • 1 tsp soda
  • 1 cup Buttermilk or sour milk
  • 2 cups flour
  • 3/4 cup chopped walnuts
  • 2 Tbsp flour

Directions:

1.

Combine first 6 ingredients in large mixing bowl; cream thoroughly ( about 4-5 minutes) Add eggs; mix till well blended.

2.

Combine soda and buttermilk, add alternately with the 2 cups flour to creamed mixture, beginning and ending with flour.

3.

Coat chopped nuts with the 2 tbsp flour.

4.

Stir into batter.

5.

Pour into 13x9 inch baking pan; well greased and lightly floured on the bottom.

6.

Bake in 350 degree oven till tests done with wooden toothpick ( 50-60 minutes).

7.

Cool and frost (optional). Serves 15-18

Today's Shopper Vol. 1 No 5 March 1982


Rhubarb Bread


Ingredients:
  • 1 ½ cups finely chopped rhubarb
  • 1 ½ cups finely chopped pears
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups all-purpose* or whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped nuts

Directions:

1.

Heat oven to 350°F.

2.

Grease bottoms only of 2 loaf pans, 8 ½ X 4 ½ X 2 ½ or 9 X 5 X 3 inches.

3.

Mix rhubarb, pears, sugar, oil, vanilla, and eggs in large bowl.

4.

Stir in remaining ingredients.

5.

Pour into pans.

6.

Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean.

7.

Cool 10 minutes.

8.

Loosen sides of loaves; remove from pans.

9.

Cool completely before slicing.

10.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

 

*If using self-rising flour, omit baking soda, salt, and baking powder

Betty Crocker's 40th Anniversary Edition Cookbook Copyright 1991
by General Mills, Inc.
Minneapolis, Minnesota


Rhubarb Bar Cookies

Ingredients: (Crust)
  • 1/2 C butter or margarine
  • 1 and 1/4 C Flour
  • 1/2 C Oatmeal
  • 1/2 C Brown Sugar
  • 1/4 tsp salt
Ingredients: (Filling)
  • 1 (8oz) pkg cream cheese
  • 3/4 cup Sugar
  • 1 egg
  • 1 and 1/2 cup Rhubarb ( 1/2” pieces)
  • 1/4 tsp cinnamon
  • 1/8 tsp. nutmeg

Directions:

1.

Mix crust ingredients until crumbly.

2.

Pat 1/2 mixture in un-greased 8 inch square Cake pan.

3.

Combine softened cream cheese with remaining ingredients, beat smooth: pour over crust.

4.

Top with remaining crust mixture.

5.

Bake in 350°F oven 40 minutes.

6.

Cut into squares.

7.

Store covered in refrigerator. Makes 3 dozen.

April, 1986 Super Duper Vol. V No.4


Rhubarb Cream Pie

Ingredients:
  • 1 and 1/2 Cups Sugar
  • 1/4 Cup flour
  • 1/2 tsp Nutmeg
  • 3 Eggs, slightly beaten
  • 4 C Rhubarb, cut in 1” slices
  • 1 Tbsp butter or margarine
  • Pastry for double crust 9” pie

Directions:

1.

Combine sugar, flour, nutmeg, and slightly beaten eggs.

2.

Add rhubarb and pour into prepared shell.

3.

Dot with butter.

4.

Cover with top crust.

5.

Flute edges of crust and cut 2 small slits in top crust for steam to escape.

6.

Bake at 400 degrees for 50-60 minutes.

7.

Cool.

April 1983 Vol 2 No. 4 Super Duper Customer Publication


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