Rhubarb Pie

4 c Rhubarb, cut in 1-inch slices
1 2/3 c sugar
1/3 c flour
Dash salt

Combine and let stand for 20 minutes.

Put in crest and dot with 2 T butter. Cover with crust, cut slits, bake 50 minutes at 400.

Dinette Spice Cake

I've been looking for this recipe for 4 years. I thought it was in a cookbook, and maybe it once was. But I finally found it in a pile of miscellaneous recipes. Great easy quick cake...

1 1/2 c flour
1 c sugar
2 t baking powder
1/2 t salt
1/3 c shortening
2/3 c milk
1 t vanilla
1 egg
1 t cinnamon
1/2 t nutmeg
1/4 t cloves

Heat oven to 350. Stir the flour, sugar, baking powder, salt and spices together. Add shortening, milk, and vanilla. Beat 2 minutes at medium speed on mixer. Add egg. Beat 2 more minutes. Pour into greased and floured square pan, 9 x 9. Bake 30 to 35 minutes until toothpick stuck into center comes out clean.

Easy Penuche Icing
1/3 c butter
2/3 c brown sugar (packed)
3 T milk
1 to 1 1/2 c sifted powdered sugar

Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 minutes. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in ice water and stir until thick enough to spread. For 9" square cake.

Lemonade Cake

1 pkg lemon cake mix
1 pkg (4 serving size) lemon flavor instant pudding & pie filling
4 eggs
1 c water
1/4 c oil

Lemon glaze:
6 oz can lemonade concentrate, thawed
2 c powdered sugar

Combind cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend well; then beat at medium speed for 4 minutes. Pour into greased and floured bundt pan (or any shape you want). Bake at 350 for 50-55 minutes until pick comes out clean. Cook in pan 5 minutes, then thoroughly prick with take tester or wooden pick (if baking in a bundt pan, turn it out first). Slowly spoon lemon glaze over until completely absorbed.

Apricot Cream Cheese Delight

1 3 oz pkg apricot gelatin
10 oz can crushed pineapple
1/3 cup sugar
1 small jar strained baby food apricots
4 oz pkg cream cheese (softened)
1 small can evaporated milk

Combine jello and pineapple (including juice). Heat until mixture simmers. Add sugar, apricots and cream cheese, continue heating, stirring occasionally until cheese melts. Remove from heat and whip evaporate milk until stiff peaks form, fold into apricot mixture and pour into 9 x 13 pan. Chill until firm. Top with chopped nuts. Yield 8 servings

Crock Pot Applesauce

8 to 10 large cooking apples, peeled, cored and sliced or cut in chunks
1/2 c water
1 t cinnamon
1/2 to 1 cup sugar

Put all ingredients into Crock Pot. Cover and cook on Low 8 to 10 hours. (High: 3 to 4 horus). Serve warm with or without cream.

Crock Pot Baked Potatoes

No oven to heat up.

Prick potatoes with fork and wrap in foil. Fill the crock pot with 6 to 12 potatoes. Cover and cook on low 8 to 10 hours. (High 2 1/2 to 4). Do not add water.

Crock Pot Corned Beef and Cabbage

3 carrots, cut in 3-inch pieces
3 to 4 pound corned beef brisket
2 to 3 medium onions, quartered
3/4 to 1 1/4 c water
1/2 small head cabbage, cut in wedges

Put all ingredients except cabbage wednes in crock pot in order lested. Cover and cook on low 8 to 10 hours. (High: 5 to 6 hours). Add cabbage wedges to liquid, puching down to misten, turn to high and cook an additional 2 to 3 hours. Note: To prepare more cabbage than crock pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

Crock Pot Hungarian Goulash

2 lbs round steak, cut in 1/2 inch cubes
1 c chopped onion
1 clove garlic, minced
2 T flour
1 t salt
1/2 t pepper
1 1/2 t paprika
1/4 t dried thyme, crushed
1 bay leaf
1 14 1/2 oz can tomatoes
1 c sour cream

Put steak cubes, onion, garlic in Crock pot. Stir in flour and mix to coat steak cutes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8 to 10 hours. Add sour cream 30 minutes before serving and stir in thoroughly. (High: 4 to 5 hours, stirring occasionally). Serve over hot buttered noodles.