In a rush squares ....

A great recipe for squares when you're in a rush and need something to take to a party.

Almond Butter Squares

1/2 cup (1 stick) butter or margarine

2 cups powdered sugar
1-1/2 cups graham cracker crumbs
1 cup almond butter
1-1/2 cups semi-sweet chocolate chips
1 1/2 cups mini marshmallows
Optional: ½ c chopped maraschinos

Grease a 9x9-inch baking pan. Set aside. In large bowl, melt butter. Add sugar, graham cracker crumbs, and almond butter, marshmallow and cherries if using. Mix well. Press into prepared pan.

Melt chocolate in double-boiler (or microwaveable bowl on high for1-1/2 to 2 min.), stirring consistently. Pour over almond butter mixture in pan.

Refrigerate 1 hour or until set
 
Makes 36 squares.

Mediterranean Greens, etc.

Just a menu tonight - no real cooking involved.

Seasoned chicken kebabs
Stuffed grape leaves
Tabouleh
Caesar salad
Twice-cooked potato wedges with olive oil and seasalt
Tsatsiki

Maybe while we're eating this, we can pretend we see blue skies and summer sunshine instead of the black rainclouds.....

Raspberry Basil Collins Recipe | mostly foodstuffs

Raspberry Basil Collins Recipe mostly foodstuffs

Asian Noodles

I came across this recipe a few days ago and have been waiting for an opportunity to try it. Tonight was the night. Here's the link: http://steamykitchen.com/164-15-minute-asian-noodles.html. It was easy to make, the ingredients were all available locally, and we all - with the exception of Miss C. - enjoyed it. Very tasty!

Asian-inspired Meatballs

1/2 lb ground pork
1/2 cup minced, drained water chestnuts
1/3 cup finely chopped pine nuts
1 carrot, finely chopped
1/3 cup minced green onion
3 Tbs sherry
2 Tbs soya sauce
1 Tbs minced fresh ginger
1 large egg, beaten
1/2 tsp fresh-ground black pepper
1/2 tsp salt
1/3 cup seasoned bread crumbs

In large bowl, mix until well combined. Form into 1-inch meat balls. Place on foil-covered tray and bake at 375 F for 50 minutes.

Serve with Asian noodles (recipe to follow) for a main-course dish, or with dipping sauce for an appetizer.

Dipping Sauce

Rhubarb - the pie fruit

I have access to a very bountiful rhubarb patch, which produces more than I can keep up with. I've been searching for something new to do with it, beyond muffins, cake topping, stewed rhubarb and, of course, rhubarb crisp. Luckily, I came across a great recipe the other day for a rhubarb custard pie. I modified the recipe slightly to suit my tastes and I was really pleased with the outcome. This has to be one of the tastiest desserts I've had in a long while, and I look forward to experimenting by substituting different fruits as the season progresses.

Rhubarb Custard Pie

1 pie shell

1 cup white sugar

¼ tsp salt
3 tbsp white flour
2 tsp vanilla

3 Tbsp cream

2 eggs, beaten

3 cups diced rhubarb (cut ½”)

Topping:

½ butter

½ cup all-purpose flour

½ cup packed brown sugar

½ cup quick-cooking oats

Preheat oven to 375°F. Prepare pie crust and line a 9 inch pie plate with pastry. Prick all over with fork.

In large bowl, combine sugar, salt, 3 tbs flour, cream, and vanilla. Add eggs one at a time, beating well after each addition. Stir in rhubarb. Pour into the prepared pie plate.

In another large bowl, mix flour, brown sugar, and oats. Cut in butter until mixture looks like coarse sand. Spread evenly over top of pie filling.

Bake for 45- 50 minutes. Let cool and serve.