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by Sara Gomach

In the month of May, we can expect to see wonderful meats, cheese, eggs, baked and canned goods and a variety of produce items such as asparagus, arugula, cucumbers, radishes, parsnips, potatoes, spinach, tomatoes, raspberries, strawberries and of course my personal favorite …rhubarb!

Growing up, my grandmother Millie always made the most amazing rhubarb custard pie! I can even remember helping her make it a few times, and of course helping her eat it! It has always brought a smile to my family’s faces over the years, and I hope it does the same for you and your family.

[wpcol_1half id=”” class=”” style=””]Ingredients

Filling:

• 2 C cut rhubarb
• 1 C sugar
• 1 egg beaten
• 3 T flour

Crust:

• 3 C flour
• 1 C lard
• 2 T sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 egg beaten
• ½ cup milk

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Directions

Form the crust on the bottom of a pie pan and fill with rhubarb mixture. Bake at 425 for 10 mins, reduce heat to 350 and bake for an additional 35 mins. Cool, serve and enjoy!

How to Bake an Acorn Squash
Ingredients

A squash – washed well.
For each squash half:
1 tsp. brown sugar 
1 tsp maple syrup
2 tsp. butter/margarine
1/4 tsp. salt
You can try a pinch of cayenne, too, or experiment with your favorite spices.
Directions
1.    Preheat oven to 400 degrees.
2.    Cut squash in half, crosswise or lengthwise, then scrape out seeds.
3.    Put the ingredients above into each squash hollow.
4.    Place in a baking pan. Pour hot water to a depth of 1/4 inch around the squashes. Cover. Hint: Pour the water into the pan when it’s in the oven.
5.    Bake at 400 degrees for 1/2 hour.
6.    Remove the cover and bake additional 1/2 hour.