Rhubarb-Raspberry Crunch
Posted by Kelly

Well it's Wednesday again! And it's finally warm!!
Makes 1 - 9x13 inch crisp
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready in: 1 Hour
" Rhubarb summer refresher.
A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust.
Serve warm with vanilla ice cream or pour on some half-and-half. "
Ingredients
1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
1/8 teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, chilled
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking pan.
2. In a large bowl, combine sugar, tapioca, cornstarch and salt.
Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients.
Pour into baking pan.
3. In a medium bowl, mix together brown sugar, flour and oats.
Cut in butter until mixture resembles pea-sized crumbs.
Spread on top of fruit mixture.
4 Bake in preheated oven for 45 minutes, or until rhubarb is tender.
From All Recipes.com

Chicken Stew Mexican Style
Posted by Mai

2 lb. skinless boneless chicken breasts cut into 1 1/2" pieces
4 med. russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chillies
1 (1 1/4 oz) pkg. taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low.
Serve with warm flour tortillas.
I also served corn with this.
It was good mixed in it too.
Good Luck :o) Enjoy!

7-Up Cake
Posted by Jeanne

Ingredients:
3 sticks unsalted butter, softened
3 cups sugar
2 TB lemon extract (or juice)
5 eggs
3 cups flour
1 cup 7-Up
Directions:
Preheat oven to 350 degrees Fahrenheit.
Cream butter and sugar together.
Add eggs one at a time, beating after each one.
Then alternately add flour and 7-Up, a little bit at a time.
Beat in lemon extract.
Bake in a ring-shaped cake pan for 45 minutes to an 1 hour.
Check on it often.