Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Serves 6

2 pounds fresh rhubarb cut into 1" chunks
3-4 cup sliced strawberries
1/3 - 1/2 cup white sugar
2-3 tablespoons brown sugar
1 cup rolled oats
1 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/4 teaspoon salt
5 tablespoons melted butter

Preheat oven to 375° F.

Combine the rhubarb and strawberries in a 9" square pan. Sprinkle with white
sugar. Mix together remaining ingredients in a medium sized bowl. Distribute
over the top of the fruit and pat firmly into place.

Bake uncovered for 35-40 minutes or until the top is crisp and lightly
browned and the fruit is bubbling around the edges.

Serve hot, warm or at room temperature, plain or a la mode

Shrimp Cakes

1/2 pound Italian seasoned bread crumbs
1-1/4 pounds cooked shrimp, chopped
5 eggs, beaten
1/2 cup chopped fresh parsley
1/2 cup mayonnaise
3 tablespoons dijon mustard
1 teaspoon salt
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon Tabasco sauce

Mix all ingredients to blend thoroughly.

For each cake, shape 1/4 cup of batter into a patty 1 inch thick.

Dip into additional beaten eggs and coat with additional bread crumbs.

Deep fry at 350ºF until golden and crisp, about 3 minutes for each.

Garnish with lemon wedges