FAMOUS LEMON BARS

I got this recipe out of the July 1999 Country Living magazine. I had never found a lemon bar recipe I loved until this one, and after this one, well, I stopped looking. Not too eggy or lemony. My kids request it for 4th of July, but I like to make it for any summer get-together or pot-luck. Last year I tried placing whole, fresh raspberries onto the batter before baking it. That worked. This recipe is plain and simple creamy lemony goodness. MMMMMmmm.

P.S. This recipe is for a 9x9 pan. I always ALWAYS double this recipe and make an extra thick 9x13 pan or a 9x13 pan AND a 9x9 pan. It makes enough.
Well, there's never enough, ha.

Shortbread Crust:
1 1/2 c. flour
3/4 c. butter, softened
1/2 c. powdered sugar
1/4 tsp. salt

Combine flour, sugar and salt. Cut in butter. I do this in my KitchenAid mixer with the wire whisk and it works fine.
Press mixture in an even layer over bottom of pan. Bake at 350 for 15-18 minutes.

Lemon Filling:
4 eggs
1 1/2 c. granulated sugar
1/2 c. flour
1/2 c. fresh squeezed lemon juice (2 large lemons should do it)

Mix ingredients with mixer until well blended and smooth. Pour over crust.

Reduce oven heat to 325. Bake 25-30 minutes longer. Allow to cool 30 minutes. Dust with powdered sugar through a sieve. Cut into squares.

RHUBARB CUSTARD PIE

My mom, Debby Anglesey, made this every summer, or as soon as the rhubarb was ready to pick. She'd give us each a cutting board and knife and set the huge bowl of picked and washed rhubarb in front of us. She'd say, "Ready, set, go" and the race was on to see who could chop the most. I'm surprised we didn't need more Band-Aids. Some rhubarb would go in the freezer, but some would go into this pie. This pie is my birthday cake. I'm a pie girl.

FOR TWO SCRUMPTIOUS SUMMER PIES:

2 single crust unbaked pie shells

3-6 cups chopped rhubarb

3 1/2 c. sugar

6 eggs

1/2 c. flour plus 2 t.

1 1/2 t. vanilla

dash nutmeg

2 c. milk

1 c. (1/2 pint) whipping cream

Beat all but rhubarb together well. Divide rhubarb between 2 pie crusts. Pour egg custard over both evenly. Bake at 400 for 15 minutes, then at 325 for 35-40 minutes more.

Pies are done when they jiggle just a bit in the center.

NOTE: I have made this with half fresh raspberries, and also entirely raspberries. YUM.

Scratch Potato Salad

I LOVE THIS POTATO SALAD. So does my husband, my father-in-law, my dad, my brothers, my brothers-in-law, and everyone who tries it. I think. I'm pretty sure. Make it. Share it. You will be loved.

Scrub 10 lg. potatoes and dice into 1/2-1" pieces. Place in pot. Cover with water and bring to low boil until tender. Do not overcook. Allow to cool.
Boil 10-12 eggs; cool. Peel out of shells.

Remove yolks from eggs. Place yolks in food processor.
Chop egg whites.

In large mixing bowl place:

chopped egg whites
1/2 onion, chopped
6 stalks celery, chopped
3 dill pickles, chopped (may use more or less depending on your liking)
1 can black olives, drained and coarsely chopped

To yolks in food processor add:
1/2 c. real sour cream
1/4 c. cider vinegar OR
juice of 2 lemons
1/4 c. sugar
2 T. mustard
1+ tsp. salt (taste)
pepper

Blend in processor until smooth.

Add cooled potatoes to mixing bowl. Pour dressing over top. Mix gently and thoroughly.

*if making ahead of time, mix in half of dressing to potato mixture, then add other half just before serving.

Homemade Breakfast Sausage

1 lb. ground pork, minimally processed and additive free
1 tsp. sugar OR
1 1/2 T. real maple syrup, OR PANCAKE SYRUP
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. thyme
1/8 tsp. sage
dash paprika

Mix well with spoon or hands and form into patties and fry, or brown and crumble.

Homemade Italian Pork Sausage

1 lb. ground pork, minimally processed, no additives (Tyson, Albertson's)
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. black pepper
1/8 tsp. garlic
big pinch basil, oregano, fennel seeds, paprika
Mix with spoon or hands.

Brown and crumble (for Zuppa Toscana or pasta sauce), or use in meatball recipe, or form into patties and fry.

Zuppa Toscana

This is my version of Olive Garden's best soup (in my humble opinion). I'm making it today for Recipe Club. The theme is Italian. Lucky ladies...

1 32 oz. box Pacific Organic Chicken Broth
4 c. water
2 cloves garlic, minced
3 c. finely diced potatoes
2 green onions, finely chopped
1/2 red bell pepper, finely diced
1-2 c. browned, crumbled italian pork sausage
1 c. cream and /or whole milk
2 T. flour
1 T. salt
1/2 tsp sugar
1/8 tsp. pepper
1-2 c. dark, leafy green (I've used kale and bok choy)

Bring broths, water, and garlic to simmer in large soup pot over HI heat. Add potatoes and green onions. Let simmer for 5 minutes. Add red pepper and sausage. Simmer until potatoes are fork tender. Turn down heat. In a jar or cup with a lid, shake cream and flour until smooth (not too much or cream will turn to butter) or whisk. Swirl into soup and allow to thicken slightly. Season with salt, sugar, and pepper. Slice washed greens crosswise in 1/4" strips. Lay on top of soup and allow to wilt slightly.
Serve with Parmesan cheese and crusty bread.

Bacon Maui

I made these up from the Bacon Wrapped Jalapeno Thingies recipe. The nice thing is you aren't dealing with jalapenos, so no gloves, goggles, etc. (although that is totally worth it). These are SCRUMPTIOUS. And pretty, too. They went so fast, I didn't stop to take a picture. I was eating. There will be a next time. OH yes.

1 red pepper
12 chunks pineapple (drained if canned)
6 slices bacon, cut in half
cream cheese
toothpicks

Heat oven to 375.
Line cookie sheet with foil or parchment.
Remove top and seeds of pepper. Slice pepper vertically into quarters. Cut each quarter slice crosswise into thirds, so you have 12 pieces of pepper.
Spread each piece with a smear of cream cheese, then top with pineapple.
Wrap each with 1 piece of bacon and secure with toothpick.
Place on cookie sheet and place in oven for 20-25 mins, until bacon is crisp.

Serve!

Apple Custard Pie

This delicious pie is deceiving. It looks like Martha Stewart made it. It is so easy: no top crust, only two apples per pie, and a custard that takes you all of five minutes to beat up. It may take you less to EAT up. AND the recipe makes two pies. I have always said, it is just as easy to make two pies as it is to make one, and more worth the efforts. I'm making two for the church Christmas party tomorrow. Jacob said, "I hope I get in line quick enough." Me too.

PIE CRUST for 2 shells (3 cups PIE CRUST MIX)
4 large baking apples, like Granny smith or Jonathan), peeled, cored, and sliced
3 1/2 c. sugar
6 eggs
1/2 c. flour + 2 tsp.
1 1/2 tsp. vanilla
dash nutmeg
2 c. milk
1 c. cream

Roll out bottom crusts for two pies. Place in pie plates and crimp edges. Set aside (do not bake).
Beat sugar and eggs until creamy. Add four, vanilla, nutmeg, milk, and cream. Beat until frothy.
Use 2 apples per pie, arranging slices around pie over crust.

Pour custard mixture gently and evenly over apples in both pie plates.

Bake at 400, 15 mins. Then 325, 40-50 mins., until they jiggle a bit in the center, but are no longer liquid.

Allow to cool and serve with whipped cream.