Colony Newsletter Recipes

 Ingredients: 4 c. chopped rhubarb 1 1/2 c. sugar 1/4 t. salt 2 T. lemon juice 1/2 t. almond extract (optional) 2 c. all-purpose flour 2 T. sugar 1/4 t. salt 1T. baking powder 1/4 c. vegetable shortening or lard 1/4 c. butter 1/2 c. whole milk 1 egg Instructions: In a bowl, combine the first 5 ingredients.  Stir and set aside. In another bowl, combine the flour, sugar, salt, and baking powder.  Stir.   Add shortening and butter to the 2nd bowl, then cut together with a pastry cutter. Beat egg and milk together; pour into flour mixture and stir with a fork until just combined. Pour rhubarb mix into a buttered baking dish Top with pinches of the dough, creating a cobbled texture.   Sprinkle additional sugar over the top. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

 Ingredients: 2 lb carrots, scraped and sliced 1 medium onion, sliced 1 small green pepper, sliced Dressing Ingredients 1 can tomato soup 1 c. sugar 3/4 c. cider or wine vinegar 1 t. prepared mustard 1 t. Worcestershire Sauce 1/2 t. salt 1/4 t. pepper Instructions Cook carrots until crisp-tender.  Do Not Overcook!  Drain well and cool. Combine dressing ingredients; beat until smooth. Separate onion slices and green pepper into rings.  Alternate layers of carrots, pepper rings and onion rings in a bowl. Pour dressing over the vegetables and refrigerate until ready to serve. This salad keeps beautifully for at least two weeks.