Olive and mushroom pasta salad:
I small box elbow macaroni
2 jars kalamata olives, with juice
1 jar marinated mushrooms
and one block, or container of feta cheese.
Just boil pasta, and dump all other ingredients in. You don't even need any dressing for this salad, because you just use all the juices from the canned veggies.
It is great with corn on the cob, and BBQ chicken breast. Just make sure you make enough for chicken salad the next night!
Four cups of rhubarb, chopped set aside in bowl with one cup sugar and 2 tablespoons of flour, let stand about 15 minutes.
Then place rhubarb in greased 10x6 baking dish.
2/3 C. brown sugar
1/2 C. flour
1/2 C. oatmeal
3/4 tsp cinnamon
1/3 C. soft butter
Blend until crumbly and spread over rhubarb.
Bake at 375, for 35 minutes.