Rhubarb Strawberry Crunch
Posted by Kelly

Have a great day all!
Makes 1 - 9 x 13 inch pan
Ingredients
3 cups diced rhubarb
1 cup sliced fresh strawberries
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 cup butter
1 cup rolled oats
Directions
1 Mix together 1 cup white sugar and 3 tablespoons flour.
Mix in the strawberries and rhubarb until well mixed.
Place mixture in a 9 x 13 inch baking or casserole pan.
2 Mix together brown sugar, 1 1/2 cups flour, butter or margarine and oats until crumbly.
You may want to use a pastry blender for this.
Crumble on top of rhubarb/strawberry mixture.
3 Bake in a preheated 375 degree F oven (190 degrees C) for 45 minutes.
Yummy!
Makes 1 - 9 x 13 inch pan
Nutrition at a glance
Servings Per Recipe: 18 amount per serving
Calories 263 Protein 3g Total Fat 11g Sodium 110mg Cholesterol 28mg Carbohydrates 39g Fiber 2g

Lavender Tea Bread
Posted by Jeanne

Happy Professional Administrative Day! and a recipe!~
Ingredients:
3/4 cup milk
2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs
Grease a 9x5x3 inch loaf pan.
Preheat oven to 325 degrees.
Heat milk with lavender almost to a boil, then steep until cool.
Mix flour, baking powder and salt together in bowl.
In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy.
Add flour mixture alternately with lavender milk, in three parts.
Mix until batter is just blended, do not overbeat.
Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in centre comes out clean.
Let cool in pan 5 minutes, then remove to a wire rack to cool.
When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners' sugar.
Garnish with sprigs of fresh lavender.

Cheesy Potato Soup
Posted by Sheri

Ingredients
6 medium potatoes, peeled and chopped (6 cups)
2-1/2 cups water
1/2 cup chopped onion
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
1-1/2 cups shredded American cheese (6 ounces)
1 12-ounce can (1-1/2 cups) evaporated milk
Directions
1. In a 3-1/2- or 4-quart crockery cooker combine potatoes, water, onion, bouillon granules, and pepper.
Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting 4 to 4-1/2 hours.
2. Stir cheese and milk into soup.
Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more.
Mash potatoes slightly.
Makes 6 to 8 side-dish servings.
Nutritional facts per serving
calories: 317 , total fat: 14 g , saturated fat: 9 g , cholesterol: 45 mg , sodium: 772 mg , carbohydrate: 35 g ,
fiber: 3 g , protein: 14 g , vitamin A: 10 % , vitamin C: 39 % , calcium: 35 % , iron: 8 %

Inside Outside Chicken
Posted by Starr
I'm running late this recipe Wednesday! Since it's been so warm lately, I thought I'd post a barbecue recipe!

Thaw the chicken (2 1/2 - 3 lb.) and rub it inside and out with the following mixture:
1 T. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground bay leaf
1/4 tsp. ground thyme
1/4 tsp. rubbed sage
1/4 tsp. black pepper
Now for the inside...........
Stuff the cavity lightly with the following:
1 small onion
1 small apple
1 stalk celery & leaves, coarsely chopped
Place on a rack over a shallow pan and put in the grill, preheated to 350 degrees.
Add 1/4" water to the pan so that the first juices to hit won't burn.
The bird should be golden brown and 160 degrees in the thickest part of the thigh in 45-55 minutes.
Take out and let it sit for 10 minutes before carving.
Try not to grab all the delicious, crispy skin for yourself.
Enjoy! *HUGS*