You can never tell what important things you might find out at Happy Hour. A few days ago, a neighbor came and said, "I have a question I need to ask." I said, "You have come to the right place!" That was a few days ago, and for the life of me, I do not remember what she asked, but I am sure she was able to get an answer.
Yesterday at happy hour we got stuck on "Rhubarb"; where it grows and the many ways to use it. And then the recipes using it were bandied about followed by pineapple and mandarin orange territory. You can never tell what sorts of tidbits will come in handy and add to your personal book of knowledge.
A while back, Butch came home from happy hour and told me what deer hunters need to know about hunting and preparing the meat without ruining it for human consumption. It is a fact the path to making it tasty is in the very beginning.
It seems more than one kind of recipe is being shared at happy hour.
Rhubarb Pudding
3 C. Rhubarb, Coarsely Chopped
1 C. Sugar
1/4 t Cinnamon
Dabs Of Butter
1 Egg
1 C. Flour
1/2 C. Milk
1 t Baking Powder
1 C. Sugar
A very old family favorite.
Place the first 4 ingredients in an 8" x 8" pan. Mix together the remaining
ingredients and pour evenly over the rhubarb mix. Bake 45 min. at 350 deg.
Cover the first 30 minutes.
Barb B. ~I cut back on the sugar these days and mix some stevia in there.
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