Rhubarb Bread

entry by LuAnn Webster

Here is a recipe for all the rhubarb that is growing now. It is really good. Don't forget to freeze some rhubarb to use during the winter.

1 c. brown sugar
1/2 c. white sugar
2/3 c.veg. oil
2 eggs
1 c.milk
1 tsp salt
1tsp.vanilla
2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups diced fresh rhubarb (could be choped up in the food processor for a finer texture)
1 c. chopped walnuts (optional)
Mix all ingredients together well. Pour into 2 greased 9X5 loaf pans and cook at 350 degrees for about one hour or until cake tester comes out clean.

Hot Fudge Pudding Cake

entry by Martha Tew

1 c. flour
3/4 c. sugar
2 T. Cocoa
1/4 tsp. salt
1/2 c. milk
2 T. oil
2 tsp. baking powder
A friend w/ice cream

Mix all ingredients and pour into an ungreased 9" square pan. Mix 1 c. brown sugar with 1/4 c. cocoa and sprinkle on top. Pour 3/4 c. hot water over all. Bake 45 minutes at 350. call a friend with ice cream to join and eat hot.

Craisin Salad

entry by Danae Romrell
{this is the salad served at May's Enrichment}

· 1 head red leaf lettuce
· 1 head green leaf lettuce
· 1 head iceburg lettuce
· 8 ounces mozzarella cheese, shredded
· 1 6-ounce package Parmesan cheese, shredded
· 1 cup Craisins (dried cranberries)
· 1 pound bacon, cooked and crumbled
· 1/2 cup almonds, sliced
· 6 chicken breast halves, cooked and diced
· 1/2 cup sweet onion, chopped
· 1 cup sugar
· 2 teaspoons dry mustard
· 1/2 cup red wine vinegar
· 1 cup canola oil

Wash lettuces and break into bite-sized pieces in a large bowl. Add cheeses, Craisins, bacon, almonds, and chicken. In a blender, combine onion, sugar, mustard, and red wine vinegar. Blend and slowly add canola oil until well mixed. Pour on salad and toss or serve dressing on the side. Serves 18.