Grandma's Rhubarb Cake

Cream together 1/2 c. butter and 1 1/2 c. brown sugar.
Add 2 eggs. Blend well.
Combine 1 t. baking soda and 1 c. sour cream (or yogurt); add to creamed mixtures alternately with 2 c. flour. Stir in 2 c. chopped rhubarb, 1 t. vanilla and 1/2 c. chopped walnuts.
Pour in 9 by 13 baking pan.
In small bowl combine:
3/4c. sugar
1/4 c. brown sugar
1/2 t. cinnamon
2 T. flour
Cut in 1/4 c. butter with pastry blender till crumbly. Sprinkle over cake batter.
Bake at 350 for 40 minutes.

Enjoy!! This is the cake that I've been bringing to church so regularly lately.

Pickled Mushrooms

A couple notes:

If you are using the 6x version add 3 cups of water to the brine, it got missed in the figuring.

If you are canning these, leave out the oil, and process for 20 minutes.

Mushrooms reduce in size by half, I did 3 produce bags of mushrooms and got 5 quarts canned.

Spicy Shrimp

2 T. vegetable oil
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 tsp. freshly ground pepper
3/4 tsp. course salt
1 tsp. sugar

Heat oil in skillet (we've discovered that cast iron is the best!!) over medium-high until hot. Add garlic; cook, stirring constantly about 2 minutes.
Add shrimp; cook until pink, about 5 minutes. Add pepper, salt and sugar.

Can be garnished with lime wedges.

Served with Hot and Sour Salad and Jasmine Tea Rice.

Jasmine Tea Rice

Bring 2 1/4 cups water to boil. Remove from heat and add 2 jasmine tea bags.
Add 1/2 tsp. salt and 1 1/2 cups basmati (or jasmine) rice; cover and cook until tea has been absorbed and rice is tender, about 15 minutes.

Just a note: because your tea water is already hot you don't need to start the rice on a high heat. It'll cook too fast if you do.

Serve with Spice Shrimp and Hot and Sour Salad.

Hot and Sour Salad

Dressing:
1/4 c. lime juice
2T. rice vinegar
2 tsp. fish sauce
2 tsp. fresh, grated ginger
1 tsp. sugar
1 clove garlic, minced
salt
dash of Tabasco

Salad:
1 small Napa cabbage (also known as Sui Choy)
1/2 red pepper, thinly sliced
1 grapefruit, peeled and segmented
fresh cilantro, to taste

Whisk together the dressing. Toss with salad ingredients.

We had this with Jasmine Tea Rice and Spicy Shrimp. Yum!!

A Week of Packed Lunches 1

Monday:
Veggie soup mix envelope made with added macaroni
Crackers
Peanuts in the shell
Grapes

Tuesday:
Tomato sandwiches made with tomatoes in a container to be added at lunchtime
Apple
Veggie sticks

Wednesday:
Leftover Pizza
Banana

Thursday:
Noodle Soup bowl from store
crackers
Apple
Trail mix, homemade

Friday:
Cucumber Sandwiches with cucumbers in a container to be added at lunchtime
Rice Krispie Squares
Dried fruit

Teriyaki Pepper Stir-fry on Hash Browns (serves 6)

1 kg hashbrowns in a pan sprinkle with seasoned salt, pepper, and garlic powder bake at 400 degrees while you make the stir-fry. Stir a couple times, cook til a little crispy.

Slice:
2 green peppers cut into short strips
1 yellow pepper cut into short strips
5 mushrooms sliced thinly
1 little zucchini cut in half lengthwise then sliced thinly
1/2 onion sliced thinly

Stir fry lightly then add:
1 jar Teriyaki sauce
2- Tbsp. Honey

Serve the stir-fry over the hashbrowns.