Nancy's Strawberry Rhubarb Pie

When I post a recipe with strawberries and rhubarb, it is tempting to tell you a story that this is is old family recipe, handed down through the generations. But it simply isn't. In fact, it's just a concoction of my own. Sorry the recipe isn't an heirloom, but I hope that it taste is good enough to pass on. :-)

• 1 10oz. package frozen rhubarb, partially thawed
• 1 lb package fresh strawberries, washed trimmed and sliced
• 1 ½ cups sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon salt
• ¼ cup cornstarch
• 1 Tablespoon lemon juice
• 1 egg white
• extra sugar for sprinkling
• 1 package refrigerated pie crust.

1. Place bottom crust in pie tin, dock it, weight it and bake in the oven at 425 degrees for 15 minutes.
2. Remove and let cool for 5 minutes.
3. While the crust is cooling, mix in a large bowl, the rhubarb, sliced strawberries, sugar, cinnamon, salt, cornstarch, and lemon juice.
4. Place mixture in the baked bottom crust.
5. Cut the top crust dough in strips about ¾ in wide.
6. Criss-cross the strips on the top of the pie. Use the extended ends of the strips to seal the top to the bottom.
7. Brush the criss-crossed strips with egg white.
8. Sprinkle the dough strips with two tablespoons of sugar.
9. Bake on a cookie sheet at 425 degrees for 15 minutes.
10. Reduce heat to 375 and bake 45 minutes.
11. Turn off oven and let cool on the rack.
12. Refrigerate.
13. When completely cool, cut and serve.

Nancy's Apricot Stuffed Celery

• 8 oz. cream or neufchatel cheese
• 3 Tablespoons brown sugar
• ¼ teaspoon salt
• 18 dried apricot
• 6 ribs of celery

1. Clean celery under running water and dry. Trim and discard ends. Cut celery into pieces about 3 inches long.
2. Process apricots in the food processor until finely chopped.
3. Using a glass bowl, soften cream cheese in a microwave, 30 seconds at a time on High until softened consistency.
4. Stir into the softened cheese the brown sugar and salt.
5. Add the chopped dried apricots and stir.
6. Fill celery sections and place on plate.
7. Cover and chill until time to serve.

Nancy's Brussel Sprouts

One person thought it looked good and I did actually like it even though no one else in the house liked it, so I will post the recipe.

Nancy’s Brussel Sprouts

• 14 baby brussel sprouts
• ½ teapoon olive oil
• 1 strip of bacon, cooked on a paper towel until crisp in microwave and crumbled
• 1 teaspoon Old Dutch sweet and sour salad dressing
• ¼ teaspoon refrigerated minced garlic (from a jar)
• ¼ teaspoon sesame seeds
• 1 teaspoon parmesan cheese

1. Microwave the brussel sprouts in covered dish for three minutes.
2. Slice the brussel spouts so they are in ribbons or slices.
3. Saute brussel sprouts in the olive oil for about 2 minutes.
4. Add garlic, Old Dutch salad dressing and toss.
5. Remove from the heat.
6. Sprinkle with parmesan cheese, sesame seeds, and crumbled bacon.

Serves 2.