In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
New Cookbook Coming!
We have a new irresistible cookbook underway. It’s going to be a few months yet before it’s ready for you, but since I can hardly wait, here’s a tasty preview.
If it didn’t sound downright cheesy, I’d be tempted to call this a birth announcement.
Name: Fix-It and Enjoy-It Potluck Heaven: 600 Stove-Top and Oven Recipes That Everyone Loves
Publication Date: October, 2011
Size: 284 pages—and coming in paper, comb-bound, and hardcover
Personality: Wowser recipes gathered from great home cooks from across the country. Easy-to-prepare. Spelled out step-by-step instructions, so if you’re new in the kitchen, you won’t be stuck. Each recipe is make-it-again delicious.
Here’s what just happened. One of our staff was testing a Strawberry Rhubarb Pie recipe for the book. She said to me, “It’s one of those mix-the-crust-in-the-pie-plate recipes, and then you pat it in place over the bottom and up the sides. I’ve never made one of them before. I was thinking as I was doing it, ‘This is a lot of crust,’ but I kept going.
“When I pulled the finished pie out of the oven, it was bubbling pink and gorgeous.
“And when I served the pie to friends that night, they loved it. ‘Great crust,’ several told me! And I agree—it’s a flavorful and absolutely perfect platform for this summery fruit-filled pie.”
She brought me a piece. Fabulous.
So go get your rhubarb and strawberries while they’re still in season. Because you want to try this first delight from Fix-It and Enjoy-It Potluck Heaven.
More to come!
Crusty Rhubarb Strawberry Pie
from the forthcoming cookbook, Fix-It and Enjoy-It Potluck Heaven
Makes 8 servings
Prep. Time: 45 minutes
Baking Time: 1 hour
1½ cups flour
1 tsp. salt
1 Tbsp. sugar
½ cup canola oil
2 Tbsp. milk
1 cup sugar
3 Tbsp. clear-jell
.3-oz. pkg. strawberry gelatin
1 cup water
2 cups chopped rhubarb
1 cup sliced strawberries
half a stick (¼ cup) butter, softened to room temperature
¼ cup sugar
½ cup flour
½ cup dry oatmeal, quick or old-fashioned
1. Prepare pastry by mixing flour, salt, sugar, oil, and milk in a 9-inch pie plate. Spread evenly over bottom and sides of plate and then pat down.
2. Prepare filling by mixing, sugar, clear-jell, and gelatin in a medium-sized saucepan. Stir in water.
3. Bring to a boil, stirring continually until mixture becomes red and clear.
4. Stir in rhubarb and sliced strawberries.
5. Spoon into prepared shell.
6. Prepare topping by combining butter, sugar, flour, and oatmeal in a mixing bowl. Cut butter into dry ingredients with a pastry cutter, or with two forks, until crumbly.
7. Sprinkle topping evenly over filling.
8. Bake at 350 degrees for 1 hour.
Serve with a dip of vanilla ice cream if you wish.