Recipes

Recipes-Our family favorites!

Rhubarb Crisp-family favorite
	Topping: Filling: 1 C. flour 4 C. rhubarb ½ C. rolled oats 1C. sugar 1 C. brown sugar ¼ C. flour ½ C. butter, melted ½ t. cinnamon Heat oven to 375°. Need 8x8x2 baking dish. Make filling, combine rhubarb, sugar, flour, cinnamon and ½ C. water. Mix well. Make topping-mix well; stir in butter. Sprinkle topping evenly over filling. Bake uncovered 35 min. or until golden brown. Makes 6-8 servings
Cherry Pie Supreme
	9" unbaked pie shell 1 can (1 lb., 5 oz.) cherry pie filling 4 pkg. (3 oz) soft cream cheese ½ t. vanilla 2 eggs ½ C. sugar Preheat oven to 425°. Spread ½ can of pie filling in bottom of pie shell, set other ½ aside. Bake shell for 15 min., or until crust is golden. Remove from oven. Reduce heat to 350°. Meanwhile in small bowl, beat cheese with sugar, eggs, and vanilla until smooth. Pour mix over hot filling; bake 25 min. or until slightly golden and slightly cracked on outside (filling will be slightly soft in center). Cool completely. Top pie with other ½ of filling. Makes 1 pie. Substitute blueberry filling for cherry filling.
Easy Pepper Beef
	3-4 pounds of round steak, cut into large pieces 1 jar of Pepperoncinis In crock pot, medium setting, add steak and entire jar of pepperoncinis including juices. Cook for 3-4 hours.
Chocolate Tomato Soup Cake-Ann Landers
	1 chocolate cake mix 1 can tomato soup 1 t. baking soda 2 eggs Put the dry cake mix in a large bowl, add the undiluted tomato soup and other ingredients, mix and bake according to cake mix directions. FROSTING: 1 package (8 oz.) cream cheese, softened 1/4 C. butter or margarine 1 t. vanilla extract 4-4-1/2 C. sifted confectioners' sugar (about 1 pound) Beat cream cheese, butter and vanilla in bowl on medium speed. Add sugar gradually, beating until smooth. Frost cake when cool.