Shirley’s Rhubarb Punch
6 cups finely chopped rhubarb
6 cups water
1 can Frozen Lemonade Concentrate, 12 oz
(can use strawberry Daiquiri mix)
1 cup sugar
1 liter Lemon-Lime Carbonated Soda
In large saucepan combine rhubarb, water, lemonade concentrate and sugar. Cover and cook about 20 minutes or until rhubarb is very soft. Strain to remove pulp. Chill liquid (can be made 1-2 days in advance). Just before serving combine rhubarb mixture and Lemon-lime soda. You can pour the rhubarb mixture over an ice ring in a punch bowl and then add the chilled soda.
This recipe was a favorite of Shirley Schneider, a well-loved, hard-working member of the Rochester Branch. We miss you, Shirley!
Texas Sheet Cake
For Frosting: Combine in saucepan:
1/2 lb. butter or oleo, 2 sticks
6 T. milk
4 T. cocoa
1 t. vanilla
1 t. cinnamon
Bring to boil and remove from heat. Add 1 box powdered sugar and 1 c. chopped nuts. Spread frosting on cake soon after taking from oven (no longer than 10 minutes).
For Cake: Combine in saucepan:
1/2 c. butter or oleo, 2 sticks
1 c. water
4 t. cocoa
Bring to boil and remove from heat.
Stir together: Add:
2 cups sugar 1/2 c. sour cream
2 cups flour 2 eggs
1 t. salt 1-1/2 t. cinnamon
2 t. baking soda 1-1/2 t. vanilla
Pour into large mixing bowl and mix well with warm chocolate mixture. Pour into lightly greased cookie sheet or jelly roll pan. Bake at 350 degrees for 20-25 minutes. Spoon frosting on cake soon after taking cake from oven.
Kathleen Smith’s family recipe – Yummy!
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Kathleen’s Great Baked Beans
1 – lb. ground beef, brown & drain well
1 – lb. Bacon, chopped, brown & drain well
1 large onion, chopped, brown
Combine & Add:
1/2 cup catsup
1/2 cup Barbeque Sauce
1 tsp. salt
4 Tbsp. molasses or 2 Tbsp. brown sugar
4 Tbsp. prepared mustard
1 tsp. Chili powder
3/4 tsp. pepper
Add above to meat mixture.
Drain 2 (16 Oz.) cans Kidney beans
Drain 2 (16 oz.) cans Navy Beans
Do not drain but add 2 cans (16 oz.) Pork & Beans
Mix all together and bake at 350 degrees for an hour or until it’s bubbling.