3 c. fresh blueberries

2-4 c. chopped rhubarb

1 1/2 c. rolled oats

2/3 c. brown sugar, packed

1/2 c. flour

1/2 c. butter

1/2 c. sugar

2 T. flour

Crust: Combine the dry ingredients. Cut in butter. Reserve 2/3 c. for the topping. Pat the rest on it in a greased 9 x 9x 2 inch pan. Bake at 350 degrees for 15 minutes.

Meanwhile, make the filling. In a large bowl combine blueberries, rhubarb, sugar and 2 T. flour. Toss and coat well. Spoon onto crust. Sprinkle reserved crumbs on top. Bake at 350 degrees for 45 – 50 minutes. Serve warm with whipped cream or ice cream if desired.

1 T. cornstarch

3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ginger

2 c. sliced celery

1 1/2 c. sliced carrots

4 t. canola oil

1 lb. boneless chicken breasts cut into 1/2 inch strips

1/4 c. chopped peanuts

Combine the first five ingredients in a small bowl. Mix until smooth and set aside. In a wok or skillet, stirfry celery and carrots in 2 t. oil until tender. Remove. Add chicken to the wok and stirfry in oil until thoroughly cooked. Return vegetables to the wok. Stir orange juice mixture and add to the wok. Bring to a boil. Cook and stir for 2 minutes or until thickened. Sprinkle with nuts and serve over rice if desired. Makes 4 servings.

1 lb. confectioners sugar

5 T. butter

1/2 c. shortening

1/2 t. salt

1/2 t. vanilla

2 1/2 T. milk powder

1/4 – 1/2 c. water

Add all ingredients together alternating with water. Mix, scrape, mix, scrape. Do not make icing too wet. Whip until fluffy.

This recipe came from Mom in 1980.

1 T. Regular or Quick Cooking Oats (use up to 3 T. if desired)

Soak overnight in 3 T. water

Add 3 T. yogurt

1 t. lemon juice

1 t. honey

1 grated apple

Fold all together. Top with chopped almonds. Makes one serving.

This recipe is from Mom in 1979.

2 lbs. stirfry steak already in strips

2 large green peppers cut into strips

1 onion cut in slices

2 c. water

1/4 c. oil

1/2 t. ginger (or fresh)

1 T. sugar

2 T. corn starch

4 T. soy sauce

Heat oil in wok or skillet. Add meat and cook until done. Add onions and ginger. Cook until done. Add green pepper and cook until tender. Add water. Combine sugar, corn starch and soy sauce in a bowl. Stir well to combine. Add to meat mixture and bring to a boil. Cook several minutes until it forms a thick sauce. Serve over rice with Chinese noodles.