Fresh Rhubarb Pie

This recipe is so simple & freakin' delicious- the perfect mix of the sweetness of sugar & tartness of rhubarb. It's rhubarb season now, in spring and early summer. Serve with cream or ice cream. Yum!

Ingredients:

• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

(stolen from allrecipes.com)

Aunt Irene's Stuffed Cabbage

I asked her for the recipe because I got some cabbage earlier in the week. She wasn't able to post it though, so I said I'd do it for her. :)

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Boil a large head of cabbage until the leaves are soft enough to pull off. (or try microwaving) You'll need to trim down the spines of each leaf so they're flat.

Meat mixture:
1 1/2 lbs. ground beef
1 1/2 lbs. ground pork
1-2 large onions
2-3 cloves garlic crushed/chopped
1 or 2 eggs
1 C rice
salt, pepper, paprika

Mix together meat stuff, roll a heaping tablespoon full in each cabbage leaf. Usually, we do it stovetop, but it takes about 2 hours and invariably burns on the bottom. Last time I did it in the crockpot. I think it turned out well, but it took all day.

Anyway, I usually put in tomato sauce and tomato soup (the soup makes it not so tart)--depending on your size pot, maybe 2 of each. I rinse a can of sauerkraut, and add that somewhere in the middle layer. So once you get the stuffed cabbages rolled up, you set them in the pot of sauce. Probably 2 hours oven/stovetop/6-8hrs. crockpot.