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No surprises today….well, we’ll see. At least it’s not a lie!  A few weeks ago I was giving you strawberry and rhubarb recipes. Then it was muffins. Well guess what…it’s a muffin recipe with RHUBARB in the batter! I just have to give you the recipe as I’ve made about four batches of these delicious muffins. Some go in the freezer to be ready when someone calls to ask if I’m busy….meaning is it o.k. to come over for “kaffe chering (to share a cup of coffee). I absolutely know this isn’t the correct spelling but what can you say about a  Slovak who is married to a Swede but not married to their language!   Out of the freezer come rhubarb muffins to share with a friend! Some have gone to family (“These are really good, Mom”). Some have gone to friends, (“These are really good Alice, where did you get the recipe?) Some have asked for the recipe, and some have gone to friends who no longer bake. Surely I’m not patting myself on the back! It’s the recipe that gets all the credit.

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RHUBARB NUT MUFFIN
1-1/2 c. flour
3/4 c. packed brown sugar
1/2 t. each, baking soda and salt
1/3 c. canola or vegetable oil
1 egg, slightly beaten
1/2 c. buttermilk
1 t. vanilla
1 c. finely diced fresh rhubarb (about 1/4 –inch pieces)
1/2 c. chopped walnuts or pecans
Topping:
1/4 c. each packed brown sugar and chopped walnuts or pecans
1/2 t. cinnamon

 In a large bowl, combine first four ingredients; mix well. In another bowl, combine next four ingredients; stir into dry ingredients just until moistened. Fold in rhubarb and nuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 22-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.  Makes 12 muffins.

Enough of rhubarb and muffins… I promise. Let’s do “a little bit of everything” for two today.

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GERMAN STYLE GREEN BEANS
2-3 slices bacon, fried almost crisp
3 T. diced onion
2 T. white or cider vinegart
1 T. sugar
1 – 15 oz. can cut or French style green beans, drained

Remove bacon from skillet onto paper towel saving 1 T. bacon drippings. In a medium saucepan, add the 1 T. drippings, onion and sauté over medium heat, until tender. Combine sugar and vinegar; add to onions; stir well. Add green beans Heat over medium heat until hot. Serve immediately.  Makes 2 servings. Note:  You can substitute 2 packets sugar substitute for sugar.

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PIZZA CASSEROLE
1 c. uncooked medium noodles
1/4  lb. ground beef
3 T. diced onion
1/2 c. thin sliced pepperoni, cutting circles in half
1 – 8 oz. can pizza sauce
2 T. water                              
1/2 c. shredded mozzarella cheese

In a medium saucepan, cook noodles, al’dente, drain and set aside. In a medium/ large skillet, brown ground beef and onion; drain off fat. Stir in noodles and remaining ingredients, except cheese; mix well. Turn into ungreased 1 qt. casserole.  Bake at 350 degrees  for 20 - 25 minutes or until hot and bubbly. Sprinkle with cheese; bake additional five minutes.   Makes two servings. Note: Serve with a lettuce and vegetable salad and some type of bread, roll or perhaps a muffin. Check out the muffin recipes in last week’s column

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LETTUCE IN
CREAM SAUCE
2 T. sugar
1-1/2 T. white or cider vinegar
5 T. half and half
2 c. torn leaf, iceberg or Romaine lettuce
Sunflower seeds, optional

  In a small, deep bowl or jar, combine sugar and vinegar stir or shake to dissolve sugar. Stir in half and half. Put lettuce in a bowl; pour dressing over and gently stir to combine. Sprinkle with sunflower seeds as a garnish if you wish.  Makes 2 servings



Thought for the Day: Picture a little girl or boy kneeling by the side of the bed saying nightly prayers….  “and say hi to our grandfather who art in heaven, too.”     (The Family Circus) 

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