Rhubarb Torte
Blend until crumbly:
l cup flour
Dash of salt
l tablespoon sugar
l/2 cup butter
Place in 7×11 baking pan and bake in 350º oven until just set and slightly brown about 10 minutes.
Combine in saucepan:
l 1/4 cup sugar
3 egg yolks, beaten
2 tablespoons flour
2 1/4 cups rhubarb, chopped finely
1/3 cup cream
Cook rhubarb, sugar, flour, and cream until thick and rhubarb is tender. Stir in beaten egg yolks. Cook until thick. Pour over crust and top with meringue: 3 egg whites beaten until stiff, add 6 tablespoons sugar one at a time and continue beating until stiff, add 1/4 teaspoon cream of tartar. Place on top of rhubarb mixture and bake in oven until set and lightly brown.
Broccoli Salad
l bunch broccoli, separated into florets
2 hard cooked eggs
l cup mayonnaise
l head cauliflower, separated into florets
1/3 cup sugar
2 tablespoons cider vinegar
8 bacon strips, cooked and crumbled
l cup chopped seeded tomatoes
1/2 cup chopped onion
In a large salad bowl, combine broccoli, cauliflower, bacon, tomatoes, onion and eggs; set aside.
In another bowl, combine the mayonnaise, sugar and vinegar. Just before serving, pour dressing over salad and toss to coat. 6-8 servings.
Chicken Bacon Ranch Wrap
l pound boneless chicken breast
3 tablespoons ranch dressing
2 teaspoons canola oil
4 flour tortillas
2 bacon slices, cooked
Fresh spinach or lettuce
l cup shredded cheese
Red onion, sliced (optional)
l tomato, chopped
Black or green olives
Brush chicken with oil, grill or fry 6-8 minutes on each side or until cooked through. Cut chicken into strips or chunks. Place in a bowl. Add cheese, tomatoes and dressing. Mix together. Spoon down center of tortillas. Top with salad greens, onion and olives. Fold sides over and wrap. 4 servings.
