Crust:

• 2 cups flour
• 1 cup butter
• 1 Tbsp sugar

1. Heat oven to 375.  
2. Combine crust ingredients until crumbly.  
3. Press into un-greased 9×13 pan.  
4. Bake 15-20 minutes. 

Filling:

• 2 cups sugar
• 2/3 cup milk
• 1/3  cup orange juice
• 4 cups rhubarb
• 4 Tbsp cornstarch
• 4 egg yolks, beaten

1. In sauce pan, combine sugar, corn starch, rhubarb, milk, and orange juice.  
2. Cook over medium heat until rhubarb is tender and mixture thickened.  Stir constantly! 
3. Remove from heat.  
4. Stir a small amount of mixture  into the beaten egg yolks
5. Add the yolks to rhubarb mixture and return to heat until it boils.  
6. Set aside to cool  

Meringue:

1. Beat the 4 egg whites until frothy 
2. Add 4 Tbsp sugar and 1 tsp vanilla and stir.  

Final Steps:

1. Pour cooled filling into crust and spoon meringue over filling.  
2. Bake at 350 for 12-15 min.

Ingredients:

• 2-3 medium potatoes peeled and diced
• 1 small or 1/2 medium onion diced
• Salt and pepper to taste
• ¼ to ½ t Paprika
• 1 to ½ cups milk or half-and-half for heartier soup

Directions:

• Place diced potatoes and onion in just enough water to cover.  Bring to boil and simmer until potatoes are well cooked.
• Remove from heat and use potato masher to mash potatoes to desired lumpy consistency
• Add salt, pepper, paprika and milk
• Place back on low heat, and heat until just boiling.  Remove and serve

Serve with on your favorite bread or crackers.

Tuna Salad

Ingredients:

• 1 6oz can of tuna, drained.
• 1 small to medium carrot diced
• 1 boiled egg diced
• ¼ to 1/3 cup raisins, light or dark
• 1/8 to ¼ cup sunflower seeds
• 1 to 2 Tbls sweet pickle relish
• 2 – 3 Tbls Miracle Whip or to taste
• ¼ to ½ t of dill or basil or oregano
• Optional 4 -6 diced green olives

Directions:

• Mix all ingredients in mixing bowl
• Eat right then or chill for a couple of hours. (Leftovers will keep several days in the refrigerator.)

Serve with/on your favorite bread or with tomato wedges.