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.

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

8 ears sweet corn, husked and cleaned

12 cherry tomatoes halved

1 red bell pepper seeded and diced

½ red onion diced

1/3 cup balsamic vinegar*

1 1/2 teaspoons salt

1 tablespoon minced garlic

Ground black pepper to taste           

3 tablespoons extra-virgin olive oil

1/4 cup fresh cilantro thinly sliced**

Put in a large pot enough water to cover the ears of corn and bring to boil.  Place the corn and cook 3 minutes.  Drain and place in cold water for about 4 minutes.  Scrape kernels from the cobs.

Combine balsamic vinegar, salt, garlic, and pepper in a large bowl. Add olive oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve.

*If you like, replace vinegar for 2 tablespoons lemon juice

**You can use 1/4 cup fresh thinly sliced basil instead of cilantro, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor.

Optional:  Add diced avocados just before serving.

Cucumber is low in Saturated Fat, Cholesterol, and Sodium.

The nutritional value of the cucumber makes it ideal for maintaining optimum health and to loose weight.

Cucumber juice is a good diuretic, can provide relief from heartburn, acid stomach, gastritis and even ulcer. When carrot, lettuce and spinach are added, promotes hair growth, strengthens the walls of blood vessels and stabilizes the work of the heart and yields good results at the presence of rheumatic diseases.

Cucumber Carrot Juice

Ingredients:

8 Carrots

2 Cucumbers

Preparation:

Wash and rinse both cucumbers.  Trim the skin off and set them aside. Wash and rinse the carrots. Feed the vegetables into the juicer one by one. Stir to make sure both juices are evenly mixed.

Chocolate Chip Beet Muffins

1 C. whole wheat flour
1 C. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 C. bittersweet chocolate chips

1/2 C. chopped pecans or walnuts

1/4 C. butter
2/3 C. bittersweet chocolate chips

3/4 C. brown sugar
2 eggs, lightly beaten
1 C. beet puree*
2/3 C. buttermilk
1 t. vanilla extract

Preheat oven to 375 degrees.

Grease a 12-cup muffin tin or line it with paper cups; set aside.

In a large bowl, whisk together first 5 ingredients until well combined.  Stir in the half cup chocolate chips and nuts; set aside.

In a small saucepan, melt the other 2/3 cup chocolate chips and butter over very low heat.  Stir to combine and set aside to cool until lukewarm.

In a medium bowl, whisk together eggs, brown sugar, beet puree, buttermilk, vanilla and melted chocolate.

Pour the chocolate mixture into the dry ingredients and stir with a wooden spoon until just combined.  Don’t over mix.

Immediately spoon batter into 12 well-greased or paper-lined muffin cups.  Batter should completely fill the cups.

Place muffin pan in a preheated 375 oven and bake for 18-20 minutes. Muffins are done when they spring back when touched lightly in the center (or when a toothpick inserted in the center of a muffin comes out clean). Don’t over bake!

Cool muffins for 10 minutes in pan then remove them to a wire rack to cool completely.

Enjoy!

*To prepare beets: Cut off the greens leaving about one inch attached. Don’t cut anything off the root end. Gently scrub the beets being careful not to cut the skin. In a medium saucepan, cover beets with water, bring to a gentle boil and cook, covered, 30-45 minutes until tender. Drain and let sit until cool enough to handle. The tops should pull off easily or they can be cut off. The skins will slip right off. Puree beets with a little bit of the cooking liquid in a food processor until they are the consistency of applesauce.