1 tablespoons white sugar per egg or less to taste
1 1/2 tablespoons all-purpose flour per egg
3/4 cup milk for each 2 eggs
Pile of cut-up mixed fruit (whatever is in season - berries, white peaches, mango, wild blueberries, banana, etc.) - enough to feed your whole crew
Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or mixed fresh berries or other fruit and yogurt..
1 tablespoon minced dried onions (or fresh if you have them ) MEAT 2 lb tri-tip roast, trimmed
Mix all of the ingredients except for the beef in a large mixing bowl to make the marinade. Place trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours. If in flat dish, turn every few hours Heat grill to high temperature.
Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 5 minutes per side on high heat. Turn grill down to medium and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.
You can add worcestershire sauce, tobasco, and more black pepper to taste if you like things a bit spicier.
4 cups green or red Rhubarb stalks cut into chunks to match 1/2 strawberry
2 Cups Strawberries = cut in halves or quarters
2/3 Cup suger (can reduce if planning to serve over ice cream)
1/3 Cup flour
1/4 cup oats - can add this if you want to - optional
1 stick butter
1/3 Cup brown sugar
1t nutmeg or more to taste
1 Cup chopped Walnut and pecan mixture - or stick to just one type of nut if you like
Preheat oven to 350 deg F
Rinse and chop up rhubarb and strawberries to consistent size
Mix all filling ingredients in a medium bowl, and spoon into a deep pie pan or oven proof bowl suitably sized to hold all ingredients.
Melt the butter in a 4 cup container and then
Mix in the topping ingredients with the butter and finally
dribble topping evenly over filling
Put in oven and cook until bubbly throughout and slightly brown around edges - at least 30 minutes
Thanks Eva for this family favorite. I'm probably the last one who does not already know how to make this incredible treat. Mom says, for those super hot days when you don't want to fire up the oven for very long, precook the prepared mixture in a microwave, then just finish browning in the oven.
Schilling or McCormick pork rub
Slab of pork or beef ribs, with or without bones - I prefer the bones
Jar of Bullseye BBQ sauce or your favorite BBQ sauce - ours is a jar homemade by Maya
Use a sharp knifes trim away any excessive fat from the ribs and then score between ribs- not all the way through
Rub meat all over liberally with the spicy rub ,then wrap tightly in foil.
Let stand as long as possible, hopefully overnight, but if short on time, you can cook immediately.
You can cook this in an outdoor BBQ or in the oven indoors.
Preheat oven to 400, and start ribs while still sealed in foil for 30 minutes.
Turn down the heat to 300, and leave meat in oven 4-5 hours. Longer if temp is longer. Keep foil tightly closed.
Now, carefully open foil, and liberally smear ribs with BBQ sauce. Place back in oven for 5-10 minutes.
Take out of oven and place ribs on heated platter. Serve with corn on the cob and a crisp green salad. Provide lots of napkins.
We got this recipe from Diane's dear friend Ruth, who has a lifetime of experience cooking' ribs. Thanks Ruth!
Ps - we intended to try this first on a hot June day on the outside BBQ, but the temperature suddenly dropped after the grocery shopping was complete, and now therre are 4" of fresh snow on the ground.....in June! so, we cooked inside. Still came out yummy.