Radio Given Recipes June

June 4  June 11  June 18  June 25

RHUBARB CHEESECAKE BARS  (From 6-4-16 Top of page

2 1/2 cups flour
2 cups quick-cooking or old-fashioned oats
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 tsp. salt
1/2 tsp. baking soda
3 pkgs. (8 ounces each) cream cheese, softened
3 eggs
3/4 cup granulated sugar
1 tsp. vanilla
2 cups chopped fresh rhubarb

Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan. Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly. Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

RHUBARB CUSTARD BARS (6-01-02) 6-4-16


2 cups flour
1/4 cup sugar
1 cup cold margarine

2 cups sugar
7 tbsps. flour
1 cup whipping cream
3 eggs, beaten
5 cups rhubarb fresh or frozen (thawed and drained), finely chopped

2 3 oz. pkgs. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 cup whipping cream, whipped or cool whip

Crust: In bowl combine flour, sugar, and cut in margarine. Until mixture resembles coarse crumbs.
Grease a 9x13 pan and press mixture into bottom. Bake at 350° for 10 minutes.

Filling: In another bowl combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Allow to cool completely.

Topping: In another bowl combine cream cheese, sugar and vanilla. Beat until smooth. Fold in whipping cream or cool whip. Spread over top of cooled bars. Chill and cut into bars. Keep refrigerated.

GOOSEBERRY COBBLER (From 6-11-16 Top of page

1/2 cup butter
1 cup sugar
1/4 cup flour
1 tsp. almond extract
1/2 cup water
4 cup gooseberries


1 cup sugar
1 cup flour
1 tbsp. oil
1 egg

Melt butter in 9x13" baking dish. Combine sugar and flour. Mix almond extract and water and add to sugar mixture; add berries. Pour into pan. For topping: Sift sugar and flour. Mix egg and oil, making crumbly. Put on berry mixture and bake at 375° for 40 minutes.

PEA SALAD 6-18-16 Top of page

2 medium carrots, sliced
16 oz. pkg.frozen peas, thawed
8 oz. sliced water chestnuts
2 green onions ,thickly sliced
1/2 cup shredded part skim mozzarella cheese
1/2 cup ranch dressing
5 strips bacon, cooked and crumbled
1/4 tsp. black pepper

Cook carrots in small amount of water for 7 minutes until cooked tender. Drain and rinse in cold water. Put veggies in bowl and mix. Combine dressing, bacon and pepper. Mix well, pour over salad and toss to coat. May mix dressing the night before. Add cheese. Chill and serve. Do not stir in cheese until ready to serve.

No recipes 6-25-16 Top of page

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