Louise's Favorite Rhubarb Custard Pie

Rhubarb Custard Pie:

ingredients :

Pastry for Double-Crust Pie (Aunt Gabby's Recipe)
1 1/2-2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
Dash salt
4 cups fresh or frozen unsweetened chopped rhubarb
2 slightly beaten eggs
2 tablespoons half-and-half or light cream or milk
1/4 cup Milk

directions:

1. On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim even with rim.
2. In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, nutmeg, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.)
3. In a small bowl, whisk together eggs and cream. Pour over fruit; toss to mix. Transfer to the pasty-lined pie plate.
4. On a lightly floured surface, roll out remaining dough into a 12-inch circle and cut slits for steam to escape, trim top crust to 1/2 inch beyond edge of pie plate; fold extra pastry under bottom pastry and flute edge. If you like, make leaf cutouts from pastry scraps and place on pie; brush top crust with milk.
5. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

MEAT-POTATO-BURGERS

1 pound Hamburger meat 1 Raw white potato 1 Onion 1 t. Salt 2 T Water 1 can Tomatoes (Chopped in juice) or 2 Cups fresh  2 T Fl our Put 1 pound of hamburger meat in a bowl. Peel and chop 1 large white potato (raw). Put in the bowl. Peel and chop 1 small onion. Put in the bowl. Add 1 teaspoon of salt. Mix. Make 6 or 8 patties. Put patties in a frying pan. Brown on both sides.Add Canned tomatoes, cut up, 2 cups with juice. Put in the frying pan. Cover. Cook slowly until done, about 25 minutes. Take patties out of the frying pan. Keep them hot. This recipe makes enough for 6 people. GRAVY FOR THE PATTIES: Mix: 2 tbsp. water with 2 tbsp flourStir until smooth. Add to hot tomato juice in the frying pan. Cook until thick. Stir a few times. Serve the gravy with the patties.

Louise's Iced Coffee

Ingredients

• 1 cup boiling water
• 3 tablespoons Instant Coffee Crystals
• 1/2 cup sugar or to taste
• 2 cups cold water
• 1/2 cup half-and-half, milk or coffee creamer
• Ice cubes
• Whipped cream

Directions

1. POUR boiling water over coffee crystals in glass bowl or pitcher. Add sugar. Stir until completely dissolved. Blend in cold water and half-and-half. Chill until ready to serve.
2. POUR over ice in tall glasses. Top with whipped cream, if desired. Serve immediately.
3. VARIATION
4. BREWED ICED COFFEE: Brew 1/2 cup Roast Coffee in coffeemaker using 1 1/2 cups cold water. Combine hot coffee and sugar in glass bowl or pitcher. Stir until completely dissolved. Blend in 1 1/2 cups cold water and half-and-half. Chill. Serve as directed above.

Almond Joy Low-Fat, sugar-free, high protein Muffins

Ingredients:

1 C Splenda (or sugar)

1.5 C Old fashioned oatmeal

.5 C Oat bran

1 C Coconut flour

.5 C Almond flour (or meal)

.5 C Whole Wheat flour

2 t baking powder

.5 t salt
.5 C unsweetened coconut
.33 C vanilla whey powder
1 t vanilla extract

6 eggs

3 C milk (divided)

1.5 C chocolate chips

.5 C slivered or chopped almonds

Directions:

• 1.       Combine first 12 ingredients in mixing bowl with 2 cups milk.
• 2.       Let mixture rest for .5 to 1 hour.
• 3.       Add remaining cup of milk and mix well.
• 4.       Stir in chips & nuts.
• 5.       Heap into a greased muffin tins and bake @ 350° for 30-35 minutes until plump and slightly browned.
• 6.       Cool, wrap, & refrigerate.
• 7.       Yield: 12 large muffins or 24 small.
• 8.       Muffins are dense and filling!

Scratch Tuna Noodle Casserole

Ingredients:
 1/2 cup butter, divided
 1 (8 ounce) package uncooked medium egg noodles
 1 tablespoon onion flakes
 2 tablespoons Chives
 1 stalk celery, finely chopped
 1 clove garlic, minced
 8 ounces button mushrooms, sliced
 1/4 cup all-purpose flour
 2 cups milk
 salt and pepper to taste
 2 (6 ounce) cans tuna, drained and flaked
 1 cup frozen peas & Carrots, thawed
 3 tablespoons bread crumbs
 2 tablespoons butter, melted

Directions:

1. Preheat oven to 350 degrees F. Spray a medium baking dish with non-stick spray.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente -- drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, chives, celery, and garlic, and cook 5 minutes, until celery is tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 more minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. 
5. Bake 25 - 40 minutes in the preheated oven, or until bubbly and lightly browned.

Homemade, Sugar-free, Almond Joy Creamer by Louise & Mindy

Ingredients:
1 - 12oz. can of evaporated milk
1 C milk (more or less)
1/2 C powdered creamer
6 packets of Splenda 
1 T baking cocoa
.5 t almond extract
1 t coconut extract
1/2 C boiling water

Instructions:

1. In a quart sized jar pour in evaporated milk and both extracts.
2. In a glass bowl mix together creamer, cocoa, and Splenda.  Add boiling water to issolve thoroughly.  Pour into evaporated milk mixture and shake or stir.
3. Add enough regular milk to fill jar.
4. Added to tea or coffee, this is amazingly good and much less expensive than the product pictured!