½ cup of shortening or oil
1 ½ cup of sugar
½ teaspoon salt
1 cup of sour milk (buttermilk works but so does whole milk with a tablespoon of vinegar in it)
1 teaspoon of soda (toss it in the milk for a lovely fizz action)
2 cups plus 1Tablespoon of flour
3 cups of rhubarb (or 2 cups of blueberries)
1/3 cup sugar
1/3 cup nuts
1 Tablespoon cinnamon
Beat the shortening, sugar, salt and egg until creamy. Alternate flour and milk until batter is smooth. By hand, fold in the fruit. Spread in a pan that has either been greased and floured OR sprayed with PAM. Sprinkle topping on batter.
Bake in a 350-degree oven for about 45 minutes.
2 cups shredded cheese (I always use a cheddar/jack combination package)
1 6-ounce package of croutons (I always use seasoned croutons)
3 Tablespoons flour
1 teaspoon dried mustard
¼ cup melted butter (the real deal)
3 cups whole milk (it needs whole milk to set up correctly)
Spray a 13x9x2 baking dish with an anti-stick spray. Sprinkle the croutons on the bottom of the dish and spread evenly. Place meat evenly over croutons; place cheese evenly on the meat.
Mix the flour and dry mustard. Sprinkle over the cheese. Drizzle the melted butter over the layers.
Beat eggs and milk until foamy. Pour over everything. Cover and refrigerate overnight.
Bake uncovered at 350 degrees for approximately an hour.