The Infamous Pretzel Recipe

3 bags pretzels
1 bottle Orville Redenbachers popcorn oil (butter flavor)
1&1/2 to 2 tsp garlic powder
1&1/2 to 2 tsp dill weed
1 package Hidden Valley Ranch dressing (original)

Mix it all together in a large container.

Apricot Slush Recipe
1 - 48oz. can Pineapple Juice
1 -48 oz. can Apricot Juice
1 -12 oz. can frozen orange juice
1 -12 oz. can frozen lemonade
2 - 12 oz. cans water
1 pint Apricot Brandy
Freeze overnight, take out 1/2 hour before serving, add 7Up or Squirt.
 

Rhubarb Cobbler Recipe

Filling

• · 2 cups diced fresh rhubarb
• · 2/3 cup sugar
• · 1 tablespoon flour
• · 1 teaspoon cinnamon
• · 1 teaspoon grated orange peel

• · 1 cup all-purpose flour
• · 2 tablespoons sugar
• · 1/2 teaspoon salt
• · 2 teaspoons baking powder
• · 1/4 cup shortening
• · 1 egg, beaten
• · 3 tablespoons milk

Topping: Sift together the flour, sugar, salt, and baking powder; cut in shortening until mixture looks like meal. Mix together beaten egg and milk; stir into flour mixture until dry ingredients are moistened. Drop dough by tablespoons over rhubarb mixture; spread dough together with a spatula.

Bake at 350° for 35 minutes, or until topping is lightly browned and filling is bubbly.

Rhubarb Crisp Recipe

• · 1 cup light brown sugar, firmly packed
• · 1 cup all-purpose flour
• · 3/4 cup quick cooking rolled oats
• · 1/2 cup melted butter
• · 1 teaspoon cinnamon
• · 4 cups sliced rhubarb
• · 1 cup granulated sugar
• · 2 tablespoons cornstarch
• · 1 cup water
• · 1 teaspoon vanilla

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

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