Honey Mustard Salmon

 4 Salmon Fillets
1 Tbls. olive oil
1/4 C. honey
2 Tbls. Dijon mustard
1 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. parsley flakes

Preheat oven to 400*.  Add olive oil to the bottom of a glass baking dish, or preline the dish with aluminum foil and spray with cooking spray. Prepare salmon by removing bones, and pat dry. Add honey, mustard, spices and parsley to a small bowl, and whisk until well blended. Place salmon in the dish and brush with honey mustard sauce. Bake for 15-20 minutes or until flesh is opaque and flakes easily.  Allow to rest for 5 minutes 

Angelines Lasagna

16 oz. Lasagna Noodles

2 lbs. ground beef, cooked

15 oz. jar ricotta cheese

2 eggs

2 Tbls. parsley

1 tsp. basil

1 tsp. salt

1 tsp. pepper

2 jars mushroom spaghetti sauce

1 pound mozzarella cheese

1 cup parmesan cheese

In saucepan cook meat and add spaghetti sauce, set aside.  In a bowl mix ricotta with eggs, parsely, basil, salt and pepper. Boil pasta til al dente, run under cold water (leave noodles in water).  place about 1 cup sauce in the bottom of a 9*13 casserole dish, layer the bottom with about 4 noodles, next place a layer of sauce, than add 1/3 of the ricotta cheese in dallops, sprinkle parmesan over that, and than 2 handfuls of mozzarell.  Repeat this process 3 times.  Bake in Preheated 350 degree oven for 45 minutes.

Rhubarb Orange Cherry Jam

 5 Cups diced fresh rhubarb
1 can cherry pie filling
2 cups sugar
1 package orange Jello
1 package gelatin
1/4 tsp. almond extract

Put sugar in stockpot with cut up rhubarb. Let sit one hour.  Turn heat to medium high and add cherry pie filling, and gelatin.  bring to boil and reduce heat to medium, cook for about 10 minutes.  Add in orange Jello and almond extract.  Immediately add to washed jars and put lids on, after cooling keep in refrigerator.  Makes 3 pints.

Rhubarb Shortbread Bars

BASE

1 cup butter
3 cups all-purpose flour
3/4  cup sugar

FILLING

3 large eggs
1 cup white sugar
1/2 cup brown sugar
2 Tbls. cornstarch
1 tsp. lemon extract
1/2 tsp. salt
5 Tbls. flour
3 cups finely diced rhubarb
Powdered Sugar for dusting

Preheat oven to 350°F. In a mixing bowl, combine flour, sugar and butter. Mix until crumbly, then press firmly into the bottom of a greased and parchment lined 9×13″ pan.  Bake for 20 minutes, until the crust is lightly golden.  While baking make the filling.

In a separate bowl with a hand whisk, stir together the filling ingredients (all but rhubarb)  and than fold in the chopped fruit. Pour mixture over the pre-baked shortbread crust. Bake again for 35 minutes. Remove from oven and dust with powdered sugar .  Allow to cool completely before cutting.