Zelnicky--Czech crackers made with kraut

http://www.food.com/recipe/zelnicky-77314

2 cups sauerkraut, undrained

1⁄2 cup vegetable shortening

1 3⁄4 cups flour


caraway seed (optional)

Directions


Put sauerkraut and its liquid in a large mixing bowl.


Add the shortening and blend well.


Add the flour, mixing carefully with your fingers.


Gather into a ball.


Lightly flour a pastry board and roll out the dough until it is 

1/8-inch thick.


Cut into 2- x 4-inch strips with a sharp knife.


Add caraway seeds if desired.


Place the strips on an ungreased cookie sheet and bake in 

preheated oven until lightly brown.


If the zelnicky get too brown they become bitter.


Remove immediately to a rack and cool.

Serve as snack with beer and cheese or with soup.


OVEN TIPS: If using cushioned baking sheets (double 

sheets), bake at 375 F degrees.


If using regular baking sheets, bake at 350 F degrees. 

Margaret's Spaghetti Sauce Recipe

1 pound Italian sausage
1 pound ground beef

1 large onion chopped
8 garlic cloves, minced
1/2 cup red wine
1 24 ounce can tomato puree
1 14.5 ounce can diced tomatoes
1 tablespoons sugar (can adjust to taste, reduce amount)
1/4 cup fresh parsley, chopped
1 tablespoon oregano
1 tablespoon basil
1/2 teaspoon salt
1/2 teaspoon pepper

Brown the meat. Saute the onions and 1/2 of the garlic until onions are translucent. Set the onions and garlic aside, covered and let steam together. Mix the canned tomatoes and puree with the wine, seasonings, and the rest of the garlic. Add the onions and meat and allow to simmer for 20 minutes or longer.

Molly Goldberg's Potato Latkes

From the Molly Goldberg Jewish Cookbook

Potato Latkes

4 potatoes, peeled, grated, and drained
1 onion, grated
1 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
3 tablespoons potato starch or flour
1/2 teaspoon baking powder
1/2 cup shortening or oil

Mix the potatoes, onion, salt, pepper, egg, potato starch or flour, and baking powder until very smooth.

Heat the shortening or oil in a skillet. Drop the mixture into it by the tablespoonful. Fry until browned on both sides. Drain well.

Serve with applesauce or sour cream.

Cinnamon Rhubarb Bread

http://www.today.com/recipes/cinnamon-rhubarb-bread-t89681

COOK TIME:55 minutes
PREP TIME:20 minutes
SERVINGS:8-10 slices

Everyone raves about this easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by nuggets of tart rhubarb scattered throughout. Chopped pecans add a great little crunch. It's fantastic for breakfast or as an afternoon snack and makes a nice gift, too.

Ingredients

Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup canola oil (I am going to use butter)
1/2 cup buttermilk
1 egg
1/2 teaspoon vanilla extract
2 cups diced rhubarb
1/2 cup chopped pecans

Preparation

Preheat the oven to 350 degrees F. Grease an 8 x 4-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the rhubarb and pecans.

Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.

Cinnamon Rhubarb Muffins

http://www.finecooking.com/recipe/cinnamon-rhubarb-muffins

Ingredients

For the muffins:
9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Preparation

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
• Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
  In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over-mix. Gently stir in the diced rhubarb. The batter will be thick.
  Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
• Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
  Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Make Ahead Tips

The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

Rhubarb Pudding Cake

http://commonsensehome.com/rhubarb-pudding-cake/

Old Fashioned Rhubarb Pudding Cake Recipe

Ingredients
2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Directions

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375 degrees for 45 minutes. Yield: 9 servings.

The sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend. I bake an extra ten minutes.

Flourless Rhubarb-Almond Upside-Down Cake

Makes: 8 servings

Naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.

ingredients

1/4 cup butter
1/4 cup almonds, toasted and finely chopped
2 cups 1/2-inch-thick sliced rhubarb (fresh or frozen, thawed and drained)*
1 cup sugar, divided
1 1/2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon vanilla

directions

Preheat oven to 350 degrees . Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.
In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.

Thoroughly clean and dry beaters (or egg whites won't stiffen up). In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.

Bake for 30 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.

Paul Harvey's Wild Rice Soup

Paul Harvey's Wild Rice Soup

SERVINGS 6

1⁄2 cup wild rice, uncooked
1 minced onion
2 tablespoons butter
2 cups water
2 cubed potatoes
1 bouillon cube (chicken or vegetable)
1 quart milk
1 lb Velveeta cheese, grated
Directions
Prepare wild rice according to directions on package.
Sauté onion in butter until tender.
Add water, potatoes and bouillon.
Cook until potatoes are tender.
Add milk and cheese, stirring occasionally.
When mixture is creamy, add cooked rice.
You can garnish the soup with cooked bacon bits.
You can add mushrooms and/or bell peppers with the onion when cooking.

Paul Harvey's favorite Rhubarb Pie recipe

Paul Harvey Favorite

Perfect Rhubarb Pie Recipe

TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. MAKES: 8 servings
Ingredients
4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg
2 teaspoons cold water
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions
Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Haupia, Hawaiian Luau Dessert

http://www.food.com/recipe/haupia-125832?ftab=reviews#activity-feed

INGREDIENTS
1 (12 ounce) cans coconut milk
4 -6 tablespoons sugar
4 -6 tablespoons cornstarch
3/4 cup water
1/2 teaspoon coconut extract ( vanilla or Coconut rum can be used)
toasted coconut, for topping (optional)

DIRECTIONS
Pour coconut milk into saucepan.
Combine sugar and cornstarch; stir in water and blend well.
Stir sugar mixture into coconut milk; cook and stir over low heat until thickened add coconut extract.
Pour into 8-inch square pan and chill covered until firm.
Cut into 2-inch squares. Garnish with toasted coconut.