Oh that's good. I am willing to take the risk of a runny or not so tasty combo. I know is always risk in fooling with a recipe, sometimes we are delighted, some times disappointed. I just bought a chunk of land next door to my yard, and in the deal have inherited a giant rhubarb plant that I have been coveting from afar for a few years. I will probably have to try all sorts of rhubarb combos.

Here's our current favorite breakfast smoothie, this will keep you going til lunch or longer: 2 cups spinach 2 oranges frozen pineapple frozen mango 1 large frozen banana a handful of almonds 2 heaping tbls. of flax seeds 2 large scoops greek yogurt a cup or so of unsweetened almond milk, depending on how thick you want it to be.

I'm just the opposite, actually. I really like meat and fruit together. It all began with the old Chicken and Apricot of how-many-years-ago! The combination still works well. Of course, pork with apple sauce has always been a winning combination, but you can use pears, rhubarb, peaches, raspberries or even passionfruit with equal success. I am reminded of my first husband, who was shocked and stunned the first time I served him a hot meat with salad on the side. Hot and cold together? NEVER! According to him. He died a tragic death soon after his 25th birthday, so he wasn't around to be subjected to my later culinary explorations. (I wonder what he'd have said if I'd served him flowers??) I guess, as with all things, it's what you're used to - but the meat/fruit thing really broadens your horizons in such a delicious way! Pork Chops with Rhubarb 500g rhubarb, cut into chunks 4 tablespoons butter 4 large pork chops 2 tablespoons flour salt and pepper 1 tablespoon honey pinch cinnamon 1 tablespoon chopped parsley Boil the rhubarb for 5 minutes, drain. Melt the butter in a frypan. Dip chops in the flour, seasoned with salt and pepper, and fry gently in the butter until cooked through, turning once. Transfer to a serving dish and keep warm. Add the rhubarb to meat juices in the pan, stir in the honey and cinnamon. Cook gently, stirring frequently until rhubarb is tender. Serve pork and rhubarb together, each chop garnished with a little chopped parsley. (According to the sweetness of the rhubarb and your own taste, sweeten the rhubarb with more honey, or use Angelica stems, or sharpen it with a little lemon juice.) Raspberry Chicken 4 boneless skinless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter 1/3 cup chopped onion 1/3 cup raspberry vinegar 1/3 cup cream 1 cup fresh raspberries fresh mint sprigs, for garnish Sprinkle chicken with salt and pepper. Fry 5 minutes on each side in melted butter. Remove chicken, add onion and saute until tender. Replace chicken, add vinegar and cook, covered, 5 minutes. Remove chicken; keep warm. Reduce heat to low, add cream and 3/4 cup of the berries; heat, stirring gently. Spoon sauce over chicken and top with remaining berries. Garnish with mint sprigs. Pork with Brandied Peaches 4 pork loin chops or steaks, excess fat removed flour, seasoned with salt and pepper 1 egg salt and pepper breadcrumbs oil for frying Secure chops in a round shape with toothpicks. Roll in flour, dip in beaten egg and coat with breadcrumbs. Heat oil and fry chops until golden brown, turning occasionally. Serve with Brandied Peaches. Brandied Peaches: 150g can peach halves 1/3 cup brandy 4cm cinnamon stick Place peach syrup in a saucepan with the cinnamon, bring to the boil and simmer gently for 5 minutes. Remove cinnamon, stir in brandy. Add peach halves and heat through gently. Veal With Orange 4 veal steaks, 1cm thick 1 tablespoon butter 1 tablespoon olive oil 2 large oranges 2 tablespoons dry sherry salt and pepper Heat butter and oil and brown veal quickly on each side. Cook for a few minutes, then flame with heated sherry. When flames die down, place steaks on a warm dish. Add the juice of one orange to the pan, boil to reduce a little, season with salt and pepper. Peel and slice remaining orange and add to the dish. Heat through. Serve steaks garnished with orange slices and with sauce poured over. Mango Chicken (1) 1.5kg chicken pieces 1/3 cup oil 1/4 cup soy sauce 2 cloves garlic, crushed salt and pepper 1 cup mango slices Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes. Heavenly Meatballs 250g chuck or blade steak 1 cup canned, drained pineapple pieces 1 large onion, 3/4 cup syrup from pineapple salt and pepper to taste 1 egg 1 dessertspoon cornflour 1/2 cup sugar 1/2 cup vinegar 1 tablespoon sherry 1 tablespoon soy sauce snipped shallot greens Mince the steak and onion together, add salt, sherry and lightly beaten egg, form into balls and coat lightly with cornflour. Fry in deep, hot oil until browned. Pour off oil, add pineapple syrup and simmer for 3 minutes. Stir in pineapple pieces. Mix together cornflour, soy sauce, vinegar, sugar and salt. Stir into pan and simmer, stirring for 2 minutes. Add shallots and simmer another minute. Serve with plain boiled rice.

This is my recipe that I use for chili. I know, in Texas there should be no beans, but I add them anyway and call it: YANKEE CHILI SOUP 1 ½ to 2 pounds ground beef or ground pork or ground veal or a mixture of one, two or all (I like to use about 1 pound of ground beef and 1 pound of ground pork) 1 whole sweet yellow onion coarsely chopped 4 to 6 cloves of garlic finely chopped 2 large cans chopped tomatoes 1 or 2 cans Rotel tomatoes & green chilies 2 cans red kidney beans (drained) 1 large jar of Spicy V-8 juice ¼ cup cumin ¼ cup chili powder 1 whole jalapeno or can use any dried hot pepper 1 teaspoon cayenne pepper, either flakes or ground Freshly ground salt and pepper to taste Olive Oil Heat olive oil in a large pot and put in the yellow onion and cook till tender, then add the garlic and cook for just a few minutes so it wont turn brown and burn. Put this onion-garlic mixture aside into a bowl. Then add the ground beef or ground veal to the pot and brown. After it has browned, add the onion-garlic mixture into the ground beef, stir and then add the remainder of the ingredients. Heat over a medium burner until it is hot and then turn down to medium low or low and continue cooking. The longer it cooks, the more flavor it has. In fact it is best if refrigerated overnight, and then reheated the next day either on the stove or in a crock-pot. Serve with crunchy French bread. This will serve about 8 large bowls of chili. LINDAS BEAN SOUP This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so Ill give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you cant remove what is already there. **-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work) -Bacon cut up (about ½ to 1 pound for a large pot) -Onions & Garlic (chopped) (I use a large onion and a whole head of garlic) -Chicken broth (about 3 32 oz. cans or cartons of broth) -Sausage (4 or 5 links) -Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes -Rotel tomatoes (one or two cans) -Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole) -Beer (one can) -Cilantro (one bunch; the whole bunch including stems) -Fresh Chives and/or green onions (one bunch) -Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs -Cumin (1/4 cup) -Cayenne Pepper (one tablespoon) -Chili Powder (1/4 cup) -Salt & Pepper (freshly ground) to taste -Green Pepper (optional) -Rice (Optional) I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you dont overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean. **When using black beans add 2 to 4 smoked ham hocks for great flavor. Lindas Chuck Roast ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3 to 4 pound chuck roast 3 tablespoons olive oil 6-8 cloves of garlic, finely chopped 1 whole sweet onion 4-6 large carrots diced 3-4 stalks of celery cut into medium dice 3 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 2 cups chopped cabbage 1 head of fennel, chopped 2 plum tomatoes crushed 1 dried bay leaf 2 sprigs fresh thyme 2 springs fresh oregano 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary ½ teaspoon crushed red pepper flakes (optional) ¾ cup dry white wine and/or ½ cup cognac 2 large potatoes, roughly chopped 2-4 cups broth (beef, mushroom, or vegetable or a combination of these) Preheat over to 425 degrees. Combine the flour, salt, and pepper and dredge the roast with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the roast and cook until it is deeply golden on the bottom, about 5 minutes. Turn over and cook until it is deeply golden on the bottom, about 2 more minutes. Transfer the roast to a plate. Add the olive oil and then to a hot pan add the garlic, onion, carrots, celery, leeks, mushrooms, cabbage, fennel, tomatoes, dried bay leaf, fresh thyme, fresh oregano, sage, flat-leaf parsley, rosemary, and cook or wilt down for about 5 minutes. Then add the wine and/or cognac and broth mixture and continue to cook for 5 more minutes. Return the roast to the pan and place the chopped potatoes around the roast. Cover the roast with the herb-broth mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 30 minutes and then turn the oven down to 325 degrees and continue cooking for another 2 hours. Serve with a loaf of hot, crusty French bread. Lindas Osso Buco of Veal ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon paprika 4 veal shanks, tied to secure meat to bone 3 tablespoons olive oil 2 cups chopped high-quality bacon 6-8 cloves of garlic, thinly sliced 1 whole sweet onion 2 large carrots diced 3 stalks of celery cut into medium dice 2 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 1 fennel bulb, roughly chopped (optional) 2 plum tomatoes crushed ½ lemon zest only 1 dried bay leaf 2 sprigs fresh thyme 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary 1 teaspoon dried fennel seeds ½ teaspoon crushed red pepper flakes ¾ cup dry white wine ½ cup cognac 4 cups broth (chicken, veal, mushroom, or vegetable) Preheat over to 425 degrees. Combine the flour, salt, and pepper and lightly dust shanks with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the shanks and cook until they are deeply golden on the bottom, about 5 minutes. Turn over and cook until they are deeply golden on the bottom, about 2 more minutes. Transfer the shanks to a plate. Add the bacon to the pan and cook until it starts to render its fat, about 2 minutes. Add the garlic, onion, carrot, celery, leeks, mushrooms, fennel bulb, tomatoes, lemon zest, dried bay leaf, fresh thyme, sage, flat-leaf parsley, rosemary, and fennel seeds and cook for about 10 minutes. Return the shanks to the pan and add the wine and cognac and broth. Be sure to cover the shanks with the herb mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 20 minutes and then turn the oven down to 325 degrees and continue cooking for another 1 hour and 40 minutes. Serve over risotto or basmatic rice. Also serve a loaf of crusty French bread for dipping. King Ranch Casserole By: Nancy H. Rosenberg Most versions of this popular entree involve Ro-Tel tomatoes and canned soup. So what if its not exactly gourmet fare? Its beloved nonetheless. FYI, no one knows where the name originated, but the dish didnt come from the King Ranch. The famed South Texas spread is known instead for its beef and game dishes. Yield: 10 to 12 servings. 1 (3- to 4-lb.) broiler-fryer, cut up 1 tsp. salt 1 (10 3/4-oz.) can cream of chicken soup 1 (10 3/4-oz.) can cream of mushroom soup 1 (10-oz.) can Ro-Tel Diced Tomatoes and Green Chilies 1 large onion, chopped 1 large green pepper, chopped 1 1/2 tsp. chili powder 12 corn tortillas 2 c. shredded Monterey Jack or "Mexican-style" cheese garlic powder to taste Place chicken pieces in a large Dutch oven, add water to cover and 1 tsp. salt. Simmer, covered, about 1 hour, or until chicken is tender. When cool, remove and bone chicken, reserving broth. Cut or tear meat into small pieces; set aside. In a separate bowl, combine soups with tomatoes, onion, green pepper, and chili powder, and mix well; set aside. Heat reserved chicken broth. Tear tortillas into fourths, dip each piece in warm chicken broth, and place half the tortillas on the bottom of a greased 9 x 13 x 2-inch baking pan or casserole. Continue layering, using half of chicken, half of soup-tomatoes mixture, and half of cheese. Sprinkle with garlic powder, and repeat layers with remaining ingredients. Bake, covered, at 350° for 30 to 40 minutes, or until cheese has melted and sides of casserole are bubbly.