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Thursday, June 28, 2012

Rhubarb Strawberry Crumble (from Eva)


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
2T cinnamon
1t nutmeg or more to taste
1 Cup chopped Walnut and pecan mixture - or stick to just one type of nut if you like
2T Flour

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.

Serve over vanilla ice cream or frozen yogurt.

Tuesday, June 5, 2012

BBQ Pork or Beef Ribs

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.

Comments 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 June! so, we cooked inside. Still came out yummy.

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