Some favorite recipes


Line a 9x13 cake pan with:

5 cups rhubarb
1/2 cup sugar (sprinkled over rhubarb)
1 sm. Strawberry jello (sprinkled over rhubarb)
1 1/c cup miniature marshmallows - over all
1 pkg yellow (lemon) cake mix (dry). Crumble with hands so no lumps. Sprinkle over all other ingredients.
1 cup warm water, poured very slowly over cake mix
1/c cup melted margarine - drizzled over all

Bake at 350 degrees for 40 - 45 minutes.
Serve warm or cold with whipped cream.


Two large avocados
A handful of cilantro
Juice of one lime
One garlic clove (chopped),
Half a small onion
7-8 tomatillos (I core and quarter them)
1 - 2serrano peppers, depending how spicy you like it

You don't have to precook anything, just throw it all in the blender. :)


28 oz. chopped tomatoes (if from can, I prefer the fire-roasted)
4 oz. chopped green chilis (from can or fresh Anaheim)
1 jalapeno or serrano (chopped) - or 2 to taste
Handful of cilantro
4 chopped garlic cloves
2 - 4 chopped green onions (depending on size, taste)
1/2 tsp salt
1 tbs sugar
1 tbs lime juice
1/2 tsp red chili powder (optional)

Combine all in a food processor and blend to desired consistency. Chill overnight. Serve with anything. :)


1 cup softened butter
1 1/2 cups of brown sugar
2 eggs
3 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup flaked coconut
1 1/2 cups fresh diced rhubarb

If you care to frost your cookies, you will need these additional ingredients:
3 oz. softened cream cheese
1 tbs softened butter
1 1/2 cups confectioner's sugar
3 tsp vanilla extract

Preheat oven to 350 degrees.


Here is a link to a fantastic Beef and Pepper stew recipe that I totally enjoy, and make quite often:

Beef and Pepper Stew.


5 pounds potatoes, peeled cooked and mashed
1 3/4 cups onions, finely chopped (red or white)
1 red bell pepper or equivalent amount jalapeno, chopped
6 hard boiled eggs (sliced or chopped)
1 cup sweet relish
1/2 cube margarine
1/2 cup milk
1/2 cup Miracle Whip
2 tbsp. mustard
Salt to taste

Peel and cook potatoes, drain off water.


8 toasted slices of bread
1 1/2 cups milk
1/4 cup butter, cubed
5 beaten eggs
3 cups chopped rhubarb
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup packed brown sugar

Remove bread crusts and cut into 1/2 inch cubes. Place in a greased 1 1/2 quart baking dish.

In a large saucepan, warm milk over medium head until bubbles form around sides of pan, then remove. Stir in butter until melted. Pour over bread and let stand for a quarter hour.


2 eggs
1/4 cup vegetable oil
1 to 4 canned California green chiles, seeded and chopped
1 small can (about 9 oz.) Cream-style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/2 tsp salt
2 tsp baking powder
2 cups (about 8 oz.) Shredded sharp cheddar cheese


8 oz. softened cream cheese
8 oz. sour cream
1 package taco seasoning
1 red pepper - cut very small
3 green onions, finely sliced
1 can small olives
Anything else you want to add (I add diced pepperoncinis, etc.)

Mix in bowl. Spread spoonful or two over a flour tortilla. Roll up tightly and wrap in cling wrap. Refrigerate a few hours, then slice to serve.


For crust:
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup powdered sugar
1 cup flour
1/8 tsp salt

For filling:
1 cup white sugar
1 large eggs
1/3 cup lemon juice (appx. 2 large lemons, squeezed)
1 tbs grated lemon zest
1 tbs flour

Powdered sugar
Lemon zest

Preheat oven to 350 degrees and place rack in center of oven. Grease an 8x8 inch pan.