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.

Ingredients:

• 3 Tbs Raspberry jam
• 2 Tbs Olive Oil
• 3 Tbs Red Wine Vinegar
• 1/2 Tsp Dijon Mustard
• Pepper

Directions:

In a container with a tight lid, combine all ingredients and shake well.  Refrigerate for 2 hours or more.

Pour over your favorite salad ingredients like spinach, tomatoes, onions, mushrooms, strawberries, almonds, a chopped hard boiled egg, etc.

3 tablespoons olive oil

 2 red onions, chopped

3 tablespoons butter

3 cloves garlic, minced

5 large vine-ripened tomatoes, cored, peeled and chopped

1 1/2 teaspoons sugar

1 tablespoon tomato paste

1/4 cup packed chopped fresh basil leaves

3 cups chicken broth

1 tablespoon salt

2 teaspoons ground black pepper

3/4 cup heavy cream

Croutons and julienned basil leaves, for garnish

Directions

Heat the olive oil and butter in a large pot over medium-low heat. Stir in onions and sauté until tender (about 10 minutes). Add the garlic and cook for 1 minute. Mix in the tomatoes and chopped basil. Add sugar, tomato paste, salt, and pepper and stir well. Pour in the chicken broth and reduce the heat to low. Continue cooking 20 – 25 minutes (until the tomatoes are very tender).

Transfer soup to a blender and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Serve with julienned basil leaves and/or croutons.

Ingredients:

PREPARATION:

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!