Recipes from the Alberta Rally

Rhubarb Platz

Dough:
3 cups flour
1 cup shortening
1 egg
Enough milk to make a soft dough about 6 to 7 Tbsp.

Mix as for pie crust and fit half of it into a small cookie sheet. Push dough up around the edges of the cookie sheet. One dough recipe makes 2 small cookie sheets.

Rhubarb filling:
1 1/2 cup sugar
1/2 cup flour
4 cups chopped rhubarb
1/2 cup melted butter or margarine
2 eggs, beaten
Mix all together and pour into prepared crust. (double for 2 cookie sheets)

Crumb topping: for one cookie sheet
3/4 cup sugar
3/4 cup flour
1/2 tsp. baking powder
2 Tbsp. butter
3-4 Tbsp. cream

Mix first 3 ingredients well, then rub in butter and enough cream to make coarse crumbs. Sprinkle thickly over fruit, and bake in oven at 375 degrees 25-30 minutes or until crumb is nicely browned.

For other fruit such as apples, peel and slice right on to the dough then cover with the crumb topping. Only rhubarb needs to be made into a filling before putting onto the dough. Rhubarb platz can be made just with putting the rhubarb on to the dough, but I prefer the filling.

Here is the salmon recipe as well.

Lemon Grilled Salmon

3/4 tsp. dill weed or 2 tsp. fresh
1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt, optional
1/4 tsp. garlic powder
1 salmon filet (1 1/2 lbs.)
1/4 packed brown sugar
3 Tbsp. chicken broth
3 Tbsp. vegetable oil
3 Tbsp. soya sauce
3 Tbsp. finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. Place in a large resealable plastic bag or shallow glass container. Combine the brown sugar, broth, oil, soy sauce and green onions; pour over the salmon. cover and refrigerate for 1 hour (or longer), turning once. Drain and discard marinade. Place salmon skin side down on grill over medium heat; arrange lemon and onion slices over top. Cover and cook for 15- 20 minutes or until fish flakes easily with a fork. Makes 6 servings.
We do the salmon on the bbq with the lid down.