Cabin Potatoes

Not only are cabin potatoes are an awesome choice for cabin meals but also are a hit for any meal where you want comfort, convenience and flavor.  If there happen to be any leftovers they are delicious fried as hashbrowns for breakfast.

Ingredients

Cooked baby potatoes

Bacon bits

Parmesan cheese

Butter

Green Onions

Salt and pepper

Put all ingredients together in pot and shake and enjoy.

 

Rhubarb Barbecue Sauce

2 to 3 stalks of rhubarb, chopped about 2 cups
3/4 cup water

1 onion, finely chopped

2-3 garlic cloves, finely crushed

1 cup ketchup

1/2 cup pure maple or golden syrup

1/2 cup packed brown sugar

1/4 cup apple cider or rice vinegar

1 tbsp. grainy mustard (or dijon if you want Gluten Free)

(original recipe called for worcestershire  sauce but Papa doesn't like worcestershire sauce)

In a small saucepan bring the rhubarb and water to a simmer and cook for 5 - 6 minutes, until the rhubarb is very soft.  Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft, add the garlic, and cook for another minute or two.  Add the remaining ingredients (including rhubarb) and bring to a simmer;  cook for 10 - 15 minutes, until the mixture thickens.  Puree with a hand held immersion blender or cool and puree in a blender or food processor until smooth.

Use as you would any barbecue sauce.

Pulled Pork in a Crock Pot

• 3 tablespoons paprika
• 1 tablespoons salt
• 2 teaspoons black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion, peeled and cut in half
• 3 to 3 ½ pounds pork shoulder, cut in half

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

Rhubarb and Orange Marmalade with Jalapeno

Rhubarb and Orange Marmalade with Jalapeño (optional) (from Kathy)

8 cups rhubarb diced about 1/2 inch

4 cups sugar (I used organic cane sugar, but white sugar would work fine)

3 large navel oranges

1 lemon

4 to 5 jalapeño peppers (or more....I used 4 large) seeds removed and finely diced 

2 or 3 drops red food colouring if your rhubarb is more green than red 

Zest 2 of the oranges and the lemon. Thinly cut the peel off the third orange and cut the peel into small pieces. Cut off the white membrane from the oranges and the lemon and cut out the segments. Try not to get any of the white membrane (it doesn’t get any prettier after it’s cooked!) Combine all the ingredients and let sit at least one hour or refrigerate overnight. Bring to a gentle boil and then turn down to medium and simmer for 45 minutes to one hour or until as thick as you like. 

This will fill about 4 pint sized jars...have a few extra smaller jars just in case