Rhubarb Cream Cheese Tarts

Rhubarb Cream Cheese Tarts

18 unbaked Tart Shells

Rhubarb Filling:

3 cups chopped Rhubarb

3/4 cup Sugar

6 Tbsp Water

3 Tbsp Cornstarch

1/4 tsp Cinnamon 

Pinch Salt

Cream Cheese Topping:

8 oz softened Cream Cheese

1/2 cup Sugar

2 Eggs

Combine Rhubarb filling ingredients in a medium saucepan. Heat and stir on medium until boiling and thickened. Divide filling into the tarts; about 2 tbsp in each. 

In a seperate bowl beat the cream cheese and sugar. Add eggs. Beat until smooth. Pour about 2 Tbsp filling on top of the rhubarb filling in each tart shell. Bake @ 350 for 20 minutes until set and edges are golden.

KD Macaroni Salad

Macaroni  Salad

2 boxes Kraft Dinner  

1/2 cup Mayonnaise 

1/4 Ranch Dressing

1/2 cup Red Peppers, diced

1/4 cup Relish

2 Tbsp Pickle Juice 

1 tin Flakes of Ham, mashed

4 Hard boiled Eggs, chopped

1/2 tsp Seasoned Pepper

1/2 tsp Salt

1/4 tsp Paprika 

 Fresh Dill &/or Chives for garnishing(optional)

Optional Add Ins:

 Tomatoes 

Cucumbers

Avocado
Cheese

Prepare Kraft Dinner as directed on box. Cool. Add remaining ingredients and refrigerate until ready to serve.

Big Mac Salad

Big Mac Salad:

6 cups chopped Lettuce

1/2  cup diced Pickles

1/2 cup diced Tomato 

1/4 cup diced Sweet Onion (optional)

1 cup Shredded Cheese

Sesame Seeds for garnish
4 cooked Hamburgers, sliced

Divide salad ingredients between 4 plates. Drizzle with Big Mac Sauce.

Big Mac Sauce:

1/2 cup Mayonnaise 

2 Tbsp Vinegar

2 Tbsp Ketchup

2 Tbsp Relish 

2 tsp Mustard

1/2 tsp Onion Powder

1/4 tsp Paprika

The Big Mac Salad put into a tortilla of your choice also makes a delicious Wrap😋

Cabbage Borscht

Cabbage Borcht

1 cup diced Onions

1 cup diced Celery

1 cup diced Red Peppers (optional)

2 Bags Coleslaw Mix (or 1 small head cabbage, shredded)

4 Large Carrots, shredded

4 Potatoes peeled and cubed (optional)

2 boxes Beef Broth*

2-4 cups Roast Beef, cut into bite sized pieces

2 tsp dry Dill Weed

2 tbsp Beef Bouillon 

2 tbsp dry Parsley Flakes

1 tsp Salt

1/2 tsp Pepper

1 large tin Crushed or Diced Tomatoes

1 tin Tomato Sauce 

1 Tin Tomato Soup

1 cup Cream

Place Onions, Celery, Peppers, Carrots, Coleslaw Mix and cubed potatoes(if so desired) into a large pot. Add Beef Broth. Bring to a boil; then add remaining ingredients except cream. Simmer until veggies are tender. You may need to add a bit of water if your soup is too thick. 

Add cream just before serving.

Soup can be put into jars to seal when hot. I like to put my quart jars into the microwave for 1 minute to ensure that it will seal. 

Do not put cream into jars!

Place jars into the fridge to store after they have cooled off. 

* Chicken broth can be used in place of the Beef Broth followed by switching out the Beef for Chicken as well.

Parmesan Breaded Pork Chops

Parmesan Breaded Pork Chops:

4-6 Boneless Pork Chops

Tenderquick

2 Eggs

1/4 cup milk

Butter, Oil or Bacon fat, for frying

Breading:

1 cup Panko Bread Crumbs

1/4 cup dry Parmesan Cheese

1 tsp Seasoning Salt

1/2 tsp Seasoned Pepper

1/4 tsp Onion  Powder

Use a meat hammer to thin out your pork chops. Lightly sprinkle each side with just a pinch of Tenderquick. Let sit for about 1/2 an hour. Cut each pork chop into 2-3 strips. 

Whisk the eggs and the milk together in a small bowl.

Mix the breading ingredients together in a separate bowl. 

Put a generous amount of butter, oil or bacon fat into a frying pan. Turn the burner on medium heat.

Drench the pork chops with the egg mixture and then dip into the Breading, making sure that both sides are covered evenly.

Place the breaded pork chops into the warm frying pan. Fry each side for about 3 minutes or until golden brown. 

Freezer Veggies

Whenever I have extra onions, peppers or celery I like to chop them up in my food processor. Then I measure them out and package them in snack size ziploc bags. I place all the little bags into a large freezer bag and then they are handy to grab and use for soups or casseroles at a later date.

Sloppy Joe's

Sloppy Joe's:

3 lbs ground beef

1/4 cup dried Minced onion 

1 tsp minced garlic 

1 tin Tomato Soup

1 cup Ketchup

1/4 cup Mustard

1 tsp Soya Sauce

1 tsp Worcestershire

Salt & Pepper to taste

Brown ground beef until no longer pink. Add remaining ingredients. Simmer for at least 15 minutes. Serve on a bun and add your favorite toppings. Leftovers can be frozen for a later date.