MONDAY MAY 16

MONDAY MAY 16

ALICES RHUBARB COBBLER

4 cups rhubarb diced

1 pkg strawberry jello dry

4 CUPS STRAWBERRIES

1 PKG WHITE CAKE MIX

1 STICK BUTTER

1 CUP HOT WATER

LAYER OF RHUBARB

SPRINKLE DRY JELLO

LAYER OF STRAWBERRIES

ALL IN A GREASED 9X13 PAN

SPRINKLE DRY CAKE MIX OVER TOP

MELT THE BUTTER AND DRIZZLE OVER TOP

POUR HOT WATER ON TOP

BAKE 350 FOR 40-50 MINUTES

INVERT WHEN SERVING

STREUSEL OR CRUMBLE TOPPING FOR RHUBARB COBBLER

3/4 CUP FLOUR OR 1/2 CUP OAT AND 1/4 CUP FLOUR

1/2 CUP PACKED BROWN SUGAR

4 TBP MELTED BUTTER

1/2 TSP CINNAMON

PAULA'S RED POTATO SALAD

6 cups cubed red-skinned potatoes unpeeled (about 1 1/2 pounds)

Salt

3 strips bacon)

1 cup chopped bell pepper (any color or a combination)

1/4 cup minced red onion

1/4 cup sliced scallions or green onions

1/4 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon dijon mustard

1 tablespoon mayonnaise

Pepper

Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.

Meanwhile, cook the bacon in a large skillet until crisp Drain on paper towels and finely chop

In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.

In a small bowl, whisk the olive oil, vinegar mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.

AMISH POTATO SALD

6 MEDIUM SIZE POTATOES CUBED AND COOKED

1 SMALL ONION CHOPPED FINE

1 CUP CELERY CHOPPED

1 TSP CELERY SEED

1 TSP SALT

4 HARD BOILED EGGS CHOPPED

DRESSING:

2 EGGS WELL BEATEN

3/4 CUP SUGAR

1 TBP CORN STARCH

SALT TO TASTE

1/4 - 1/2 CUP VINEGAR TO TASTE

1/2 CUP CREAM

1 TSP MUSTARD

3 TBP SOFTENED BUTTER

1 CUP MAYO

COMBINE ALL BUT BUTTER AND DRESSING

BRING TO BOIL AND ALLOW TO SIMMER

REMOVE FROM HEAT AND ADD BUTTER

ADD SALAD DRESSING

FOLD IN POTATOES

PAULAS CREAMY COLE SLAW

head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated onion

2 tablespoons sugar

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired

SALMON ON THE GRILL

2 LB SALMON FILETS

1 1/2 TBP OLIVE OIL

SALT AND PEPPER

1 LEMON WEDGE

BRUSH GRILL WITH OIL

RUB THIN COAT ON SALMON

GRILL SALMON FLESH SIDE DOWN FOR 5 MINUTES

TURN AND COOK FOR 3-5 MINUTES