Ingredients:

1 Dozen Pumpkin Blossoms
3 Eggs
1 dozen Saltine Crackers
Salt
Pepper
1/2  stick of Margarine

Preparation:

Crush crackers  and place in a bowl.   Add salt and pepper to taste.
In a different bowl, scramble eggs.  Dredge pumpkin blossoms gently in egg batter, then into the cracker crumbs.
The flowers are tender, so it is better to set the blossom in the cracker bowl and pat on the crumbs.  Turn over and repeat.
Place directly into a frying pan with margarine.  Cook until slightly brown.
Remove from pan and place on a paper towel to drain.

ALMOND RHUBARB CAKE

Ingredients

• 1 1/2 cups packed brown sugar
• 1/3 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• 2 1/2 cups rhubarb, chopped
• 1/2 cup sliced almonds
• 1/3 cup white sugar
• 1 tablespoon butter, melted
• 1/4 cup sliced almonds

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb. Pour into prepared pans.
3. In a small bowl, combine white sugar and butter or margarine. Sprinkle topping over batter. Put the nuts into the mix but only on top.
4. Bake for 40 to 45 minutes, or until the cake tests done.

NOTE:  NOT bake it in a shiney aluminum baking pan. The rhubarb reacts to the metal and while it doesn’t affect the cake, it does damage the pan with spots where ever the rhubarb touches the pan.

Include its use for: Anemia (it is high in iron and vitamin C),  Antioxidant, Bactericidal (kills bacteria), Bad breath , Blood purifier, Diarrhea (by drinking parsley tea), Digestion (it improves the digestion of proteins and fats),  Fatigue (is high in iron), Hormonal support (in women, parsley improves conditions like delayed menstruation, PMS, and the menopause), Insect bites (rub on to relieve the swelling and itch), Kidneys (is effective for nearly all kidney and urinary complaints except severe kidney inflammation),  Liver congestion: (helps reduce liver congestion, clearing toxins and aiding rejuvenation), Menstrual irregularity and pain, (helps to make the cycles regular), Rheumatism, Stomach problems, Weight loss benefits (from being a diuretic).

Ingredients

• 1/2 cup butter, softened
• 2 tablespoons snipped chives
• 1 small clove garlic, minced
• 1 1/2 teaspoons lemon juice
• Salt and pepper

Directions

1. In a small bowl, cream together the butter, chives, garlic, lemon juice, salt and pepper.
2. Cover the herb butter and store in refrigerator for 3 hours before use.

Ingredients

• 1 (18.25 ounce) package yellow or white cake mix
• 6 cups chopped rhubarb
• 1 cup white sugar
• 3 cups miniature marshmallows

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
2. Spread the chopped rhubarb in an even layer on the bottom of greased 9×13 inch pan.
3. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar. 
4. Prepare cake mix according to package instructions. Pour over rhubarb and marshmallows in pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.

2 cups fresh corn kernels (4 medium ears)

3 medium zucchini, small diced

1 ½ cups small chopped sweet onion

1 Roma tomato, chopped

2 tsp. minced garlic

One quarter lemon

½ tsp. ground coriander

2 – 3 Tbs. fresh mint, chopped

3 Tbs. extra virgin or canola oil

2 Tbs. unsalted butter

Salt

Black pepper

Ground cumin

In a large skillet, melt 1 Tbs. of the butter with the olive oil and sauté onions until tender.  Add garlic and sauté for 1 minute. Add the remaining 1 Tbs. butter, tomatoes and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn and salt. Cook, stirring frequently, 3 to 4 min. Add the cumin and coriander and cook, stirring. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

2-3 cucumbers

1 onion

1 pepper

2-3 large tomatoes

A bottle of Italian dressing

Slice all up on a bowl – pour the bottle of Italian dressing on it and stir.  Refrigerate.

Yummy!

SUMMER SALAD by Judy Lambert

This is a picture of BEET KVASS I just made. It has extraordinary
healing powers. Beets are loaded with nutrition. It’s an excellent
blood tonic, aids digestion, alkalizes the blood, cleanses the liver,
good treatment for kidney stones and it’s used all over Europe in cancer
therapies. Much… more results than what I’ve listed.
2 large or 3 medium organic beets, peeled and coarsely chopped, 1/4 cup whey, 1 T sea salt, filtered water.
Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator. To serve, pour through a strainer.
When… See More… See More most of the liquid has been drunk, you can fill up the container with filtered water and keep it at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.
Note: Do not used grated beets to make this. When grated, beets exude too much juice, resulting in too-rapid fermentation that favors production of alcohol rather than lactic acid. The beets should be coarsely chopped by hand.
To make homemade whey: 1 quart organic plain whole yogurt or kefir.
Line a colander or large strainer with a kitchen towel and set it over a bowl. Place yogurt (or kefir) in the towel lined colander (or strainer), cover with a towel or plate, and leave overnight. The whey will drip into the bowl. The next day, tie up the ends of the towel with… See More … See Morestring and suspend it by tying it to a spoon set across a deep container. Transfer the whey that has already accumulated in the bowl to a jar and refrigerate. Additional whey will drip out of the towel over the next day or two – add this to the jar. Remove the cream cheese from the towel and store in the refrigerator. The whey will keep for many months and the cream cheese will keep for about 2 weeks.

beets\’ recipe by Jeanne Cloud-Nadeau