lebanon

2 1/2 lb Rhubarb 1 1/2 lb Sugar 1/2 c Water 2 ea Orange, rind & juice of 1 servings Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring...

1/4 c Shortening 1 ea Egg 2 tb Sugar 2 c Flour 3 ts Baking powder 1/2 ts Salt 1 c Milk 1 x *topping: 1 x Sugar 1/4 ts Cinnamon 1 x Peaches, fresh 1 servings Sift and mix together the dry ingredients (except the topping ingredients); cut in the shortening and add the egg and milk which have...

***SEE DIRECTIONS*** I love the unique flavor of aged pork sausage. I have even put the 2 pound plastic wrapped bags of store sausage in the refrigerator for about 3 weeks to let them age. This is probably a risky practice but it has worked in a pinch. The risk with any aged sausage is botulism...