Fall favorites and Halloween ooooohhhhs, aaaaahhhhs, and eeeeekkkks!!! And goes bump in the Night!!!

This is my favorite time of year, as you all know. When we can all act young and stupid again, all in the sake of the "children". What a crock, and that is meant in the kindest way…..I like acting young and stupid and I don't have small children, I leave that up to my now "grown-up" children…You have heard about the old saying "what goes around, comes around"? I have blessed my Children with a vicious sense of humor and a taste of the macabre. Can you do that? Anyway it sounds good. If you can make those little Halloween visitors, smiling at your door, run away screaming from fright, (No, I am not talking about their Parents), which is very hard "these" days, those kids have experienced more scary things before their teens that I have experienced all of my life. It seems that the "people" in the "business", have really pushed the envelope. I remember when we sent our kids out with the same Clown outfits that my wife sewed up for them for several Halloweens, and a few white sheets thrown in for good luck and that were about it. But, now that is a different story. I walk into a store, like Wal-mart and see walls and walls and shelves full of scary stuff. I sort of feel creepy when I walk through there, but what the heck, isn't that what Halloween is all about now? There is so much to offer, that it is amazing that anyone can make up their minds. That is why you see every year's trends being worn by the kids, like Luke Star walker and Harry Potter and whomever. When I was a kid you just wore anything old and said that you were a hobo, or just a sheet with two holes for eyes. We used to go out alone or with my brothers/sister, no questions about our safety were our parents afraid or neglectful, no they knew we would watch out for each other, plus things were a little different then. We didn't have all of the weirdoes out there trying to take advantage of the kids. I know if anything happened to us kids, my dad would make short work of anyone that hurt us. Basically, back then you took care of things and then asked questions later, a very different era. Halloween parties are so much fun. That is when you could look really stupid and people would say, "oh, it is just Halloween", I had a friend that was the jock of the school. He always wanted to dress up like a girl. Hmmmmm, I never thought anything about that, but it made me laugh, he kept complaining about the different "drafts" he was getting from a much different area. Ha ha ha, what a hoot. I though this would be an appropriate place to give you some easy tips for those ghoulish nights that await you. Booooooooo!

Mummy Dogs


Yield: Makes 8 servings



Ingredients:
1 can (11 ounces) refrigerated breadstick dough (8 breadsticks)
1 pkg (16 ounces) hot dogs
Mustard and poppy seeds
Preparation:
1. Preheat oven to 375°F. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving opening for eyes. Place on ungreased baking sheet.
2. Bake 12 to 15 minutes or until light golden brown.
3. Place dots of mustard and poppy seeds for eyes.

Mini Mummy Dogs: Use 1 package (16 ounces) mini hot dogs instead of regular hot dogs. Cut each breadstick strip into 3 pieces. Cut each piece in half lengthwise. Using 1 strip of dough for each, wrap and bake mini hot dogs as directed above.



Monster Claws

Yield: Makes about 30 strips

Ingredients:
2 Tbls flour
1 Tbls plus 2 teaspoons Cajun seasoning, divided
1 pound boneless skinless chicken breasts cut lengthwise into 3/4-inch strips
1-1/2 cups cornflake crumbs
2 Tbls chopped green onion
3 eggs, lightly beaten
1 red, yellow or orange bell pepper, cut into triangles
Barbecue sauce
Preparation:
1. Preheat oven to 350°F. Lightly grease baking sheets. Place flour and 2 teaspoons Cajun seasoning in large reseal able food storage bag. Add chicken and seal. Shake bag to coat chicken.
2. Combine cornflake crumbs, green onion and remaining 1 tablespoon Cajun seasoning in large shallow bowl; mix well. Place eggs in shallow bowl.
3. Dip each chicken strip into eggs and then into crumb mixture. Place coated chicken strips on prepared baking sheet.
4. Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in center.
5. When chicken is cool enough to handle, make 1/2-inch slit in thinner end.
Place bell pepper triangle into slit to form claw nail. Serve claws with barbecue sauce for dipping.

Spider Web Dip, Spooky Tortilla Chips
Yield: Makes 8 servings (5

Ingredients: Spooky Tortilla Chips (recipe follows)
1 pkg (8 ounces) reduced-fat cream cheese, softened
1 jar (8 ounces) salsa
1/2 cup prepared guacamole
2 Tbls fat-free sour cream
Preparation:
1. Prepare Spooky Tortilla Chips; set aside.
2. Place cream cheese and salsa in blender or food processor; blend until almost smooth.
3. Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2-inch border. Place sour cream in small reseal able food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in spiral shape over guacamole. Run tip of knife through sour cream to make "spider web." Serve with Spooky Tortilla Chips.
Spooky Tortilla Chips


Yield: Makes about 60 chips
Ingredients:
Nonstick cooking spray
2 pkg (12 ounces each) (8-inch) plain or flavored flour tortillas
Salt to taste
Preparation:
1. Preheat oven to 350°F. Spray baking sheet with olive oil nonstick cooking spray.
2. Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes. Discard scraps.
3. Lightly spray tortilla shapes with cooking spray. Place on prepared baking sheet and sprinkle with salt.
4. Bake 5 to 7 minutes or until edges begin to brown. Remove to wire rack to cool.
Eyes of Newt
Yield: Makes 4 dozen pieces

Ingredients:
2 cans (2-1/4 ounces each) sliced ripe olives, divided
¼ cup chopped roasted red pepper, divided
1 pkg (8 ounces) cream cheese, softened
1 clove garlic, minced
8 (6- to 7-inch) flour tortillas
16 slices deli roast beef
Preparation:
1. Reserve 48 olive slices, 48 pieces red pepper and 1 tablespoon cream cheese.
2. Chop remaining olives. Combine remaining cream cheese, olives, red pepper and garlic in small bowl; mix well.
3. Spread about 2 tablespoons cream cheese mixture on each tortilla. Top each tortilla with 2 beef slices, overlapping slightly. Roll up tortillas, jelly-roll fashion. Trim off uneven ends of each tortilla; discard. Slice each tortilla roll into 6 (3/4-inch) pieces.
4. Using reserved cream cheese, attach reserved olives and red pepper to make roll-ups look like eyes.

Sloppy Goblins
Yield: Makes 8 servings

Sloppy Joes take on a new taste and persona with the addition of hot dogs and frightening goblin faces.

Ingredients:
1 Lb 90% lean ground beef
1 cup chopped onion
5 hot dogs cut into 1/2-inch pieces
½ cup ketchup
¼ cup chopped dill pickle
¼ cup honey
¼ cup tomato paste
¼ cup prepared mustard
2 tsp cider vinegar
1 tsp Worcestershire sauce
8 hamburger buns
Green and black olives, banana pepper slices and baby carrots
Preparation:
1. Cook beef and onion in large skillet 6 to 8 minutes over medium heat, stirring to break up meat. Drain fat. Stir in remaining ingredients except buns, olives, pepper slices and carrots. Cook, covered, 5 minutes or until heated through.
2. Spoon meat mixture onto bottoms of buns; cover with tops of buns. Serve with olives, banana pepper slices and carrots. Let each person create "goblin face." Refrigerate any leftovers.

Witches' Brew
Prep Time: 10 minutes
Yield: Makes 4 (6-ounce) servings

Ingredients: 2 cups apple cider 1-1/2 to 2 cups vanilla ice cream
2 Tbls honey ½ tsp ground cinnamon
¼ tsp ground nutmeg Preparation:
1. Process cider, ice cream, honey, cinnamon and nutmeg in food processor or blender until smooth. Pour into glasses and sprinkle with additional nutmeg. Serve immediately. Hint: Reduce the fat in this tasty brew by replacing vanilla ice cream with reduced-fat or fat-free ice cream or frozen yogurt. Serving Suggestion: Add a few drops of desired food coloring to ingredients in food processor to make a scary brew.

Scary Spider web Cupcakes
Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.

Prep Time:20 min
Start to Finish:1 hr 10 min
Makes:24 cupcakes
105 Ratings : 9 Reviews

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker® black decorating gel
48 large black gumdrops

1.
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
2.
Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
3.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.

Scream! Cheese Swirl Brownies

Brownie mix and cream cheese swirl into baked classic flavors with Halloween party colors.

Prep Time:15 min
Start to Finish:2 hr 45 min
Makes:24 brownies

Filling
2 packages (3 oz each) cream cheese, softened
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla
Brownies
1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs

1.
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
2.
In large bowl, stir brownie ingredients until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
3.
Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator.

Comfort Food…Yummmm…On a Cold Day, I can see…No let’s not go there.

My wife is the best, she can throw things together with her eyes closed and it turns out fantastic. We usually call it comfort food. This is the food that we all grew up with and can't seem to get out of our systems. It is a mood, a thought, it is something we can't describe, but it gnaws at us, calling to our stomachs, come out, come out wherever you are. It is all of the best and the worst of our childhood memories when Mom was our comforter, who we could turn to her and she would always put a warm something in front of you and you would eat and eat and eat. Does that ring a bell? Now I know why I look the way I do. Food has always been my comfort, why is that, I guess it's because it make me feel good until the next morning when I step on that darn scale. I picture myself sitting in front of the fireplace with a hot cup/usually bowl of something that make me feel like life is worth living. I am with my Honey and we are together. I would like to take a poll and see what makes you think of when I say comfort food. I know that we all have one or two or thousand and two. Something that reminds us of our youth, what puts a smile on our faces? Something we long for and shouldn't have. Well, I think I have said enough, now it is your time. Well, if there are no takers. I have several which are anything, in the creamy soup family, and anything in the Pasta family. We used to gorge on Hamburger helper stroganoff about 4 boxes at a time…OMG, did I just say that. Meats are usually from the hoof, I am so sick of the stuff that comes back to haunt you like Chicken, which is a necessary evil these days. Fish has to be Halibut and vegetables, well that is my wife's realm She could be very happy, just opening a can of vegetables and munch away as I gag away. As you can tell I am not much of a vegetable eater. Do you blame me? Desserts are everything and more. I am a baker at heart. I love to bake, I don't know, it is just satisfying. My newest success is Biscotti, have you made any yet. It is very easy and it stores well and everyone loves it. I am going to do that for Christmas gifts this year. I can't afford anything else if you know what I mean. Last night my wife made this fantastic Chicken (well) even though it is Chicken it can be good. Well, anyway, we have it with of all things Potato Salad, my wife makes the best, it is my Mom's recipe and we have given it out to our kids, and they will pass it down. There is a secret ingredient that no one can guess, but it is what makes it. We had it with one of my youths favorite Van Camp Beans now before you gag it is "My Favorite" so I have a license here.. We did throw in Ruffles with Ridges. Are you full yet? Well, here is the Chicken Recipe:

Ana's Baked/Fried Chicken

It sounds a little different, but your taste buds will pop and you will end up wanting more and more… Trust me.

1 Tbls Butter or Margarine
2/3 Cup Original Bisquick ® mix
1 ½ tsp Paprika
1 ¼ tsp Salt
¼ tsp Pepper
1 Cut-up whole Chicken (3 to 3 ½ lbs.)

Heat the oven to 425 F. Melt butter in rectangular baking dish, 13/9/2 inches, in oven. Stir together Bisquick, paprika, salt and pepper; coat chicken place skin sides down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is not longer pink when centers of thickest pieces are cut.

My mouths is already starting to water already. See how easy it is.

Quick Macaroni and Cheese

2 quarts water
1 teaspoon salt
2 cups uncooked elbow macaroni (can use regular or rice pasta)
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1/4 cup milk
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper

1 Bring 2 quarts of water with the teaspoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente – cooked through, but still slightly firm. Drain the water from the cooking pan (if you use a colander, return the macaroni to the pan). Lower the heat to low/warm. 2 Add the butter. Stir in to coat the macaroni. When the butter is about half melted, you can stir in the cheese. Add the milk. Stir in until all the butter and cheese is melted and blended well with the milk. Add the chopped ham and a few twists of freshly grated black pepper.

Serve immediately. Serves 3-4 adults or 4-6 kids.

1950's-style Meatloaf Recipe




This meatloaf version became a family favorite in many households in the 1950's. The key is in the onion soup mix and the mixture of ground beef with pork sausage for added flavor and moisture.


1-1/2 pounds ground beef (chuck is best)
1/2 pound ground pork sausage (seasoned or not)
2 eggs, lightly beaten
1 cup fine bread crumbs
1 large clove of garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 tsp dried oregano, crushed
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tbsp Worcestershire sauce
1 package dry Lipton's Onion Soup mix
1/2 cup milk
1 (6-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half (optional)

Preheat oven to 350 degrees.
Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, kosher salt, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste. Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top.

Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve.

Yield: 6 servings

My Favorite, All-Time, "Mystery" Tomato Soup

Let's see, This is a no brainer, I love tomato soup. I looked up a number of recipes and they were fantastic, but nothing that I would call comfort food, not the way I like it. Well here is my own recipe of tomato soup. Are you ready?

1 Can Campbell's tomato soup and equal amount of milk, put both into a pot, heat until very hot. Pour into a bowl, large cup or whatever floats your boat, then take a handful of regular crackers and crunch them up into the palm of your hand and throw, ever so gently, into the soup, take your soup, large spoon, your "blankie" and wearing your PJ's, and sit down on the couch, with a ton of soft pillows, in front of your favorite tear jerker movie, or the fire place and enjoy. Well, that about does it for me. What do you think? I feel comfortable already. Well, I hope you enjoyed this little bit of heaven when it comes to comfort food. I enjoy sharing this with you. I know that we all have comfort food that we like and swear by. I just think it is fun sharing with you! See you next time with my Halloween/Fall favorites ooooohhhh, awwwwwwwe, ecccccck, about.

Paula Deen is My Idol!

Paula Deen

I have watched her on the Food Network Channel ever since she was a little ole thing. It has been fun watching her progress in her life. I do miss the ole Paula. I guess we all have to change with the times. I don't like shows that grow out of them, because the powers, that be, are looking for something new and exciting. Well, Paula as far as I am concerned you will never get old or boring. You have great attitude and you are a very wise business woman. I have several of her recipes that I have made and enjoyed. I think she hits all of the nation's nerve for "comfort food". Everyone longs for the good old days when we didn't care about the health conscience world out there. Paula has tried, but I like the, "stick to the ribs", recipes she is known for. Have you ever seen Paula's Party, it is a hoot. That is when her true colors come out, especially the one on Hot and Spicy with the Firemen. Ha ha ha, I still smile when I think about that one. You can see her every day on the Food Network Channel in your area. Well here are some of her famous recipes. I hope you like them.

Batter-Dipped French Fries

2 pounds russet potatoes

Peanut oil, for frying
Salt and freshly ground black pepper
2 cups all-purpose flour
1 small can evaporated milk

Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F. Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries. Raise temperature of fryer or oil to 360 degrees F. Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned. Yield: 4 servings

Cinnamon Roll Milkshake

4 scoops premium vanilla ice cream

1 package instant pudding, prepared according to directions
1 cup milk
3 heaping spoonfuls caramel ice cream topping
Cinnamon and Sugar, recipe follows
Cream Cheese Icing, recipe follows
Cinnamon stick

In a blender, mix together the ice cream, pudding, milk, and caramel. Add the cinnamon/sugar mixture (leaving a little left over). Blend until combined. Top with a dollop of cream cheese icing, sprinkle with a little cinnamon/sugar over the whole shake. Garnish with a cinnamon stick.

Cinnamon and Sugar:
3 tablespoons sugar
2 teaspoons ground cinnamon
Combine both ingredients in a small bowl.

Cream Cheese Icing:
1 (8-ounce) package cream cheese
1 stick butter
3 3/4 cups powdered sugar
1 teaspoon vanilla extract

Beat together ingredients with an electric mixer until smooth and incorporated. Yield: 2 to 4 servings

Paula's Flyin' Fryin' UFOs
Oil, for deep frying
4 store bought ice cream sandwiches, frozen solid
Batter, recipe follows
Chocolate syrup
Whipped cream
Sprinkles
Chopped nuts
Maraschino cherries

Heat a deep-fryer, or a deep pot no more than half full with oil to 350 degrees F. Dip the ice cream sandwiches in the batter, coating completely. Fry until light golden brown. Put the fried ice cream sandwich on a small plate and garnish with chocolate syrup, whipped cream, sprinkles, nuts and a cherry. Eat immediately!

Batter:
1 cup all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoon granulated sugar
1 egg
1 cup milk

Mix all ingredients in a shallow bowl or pie plate.
Yield: 4 servings

Grandmother Paul's Fried Chicken

Paula's grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. And always use small chickens.

Salt and pepper, for seasoning chicken 1 (2 1/2 pound) chicken, cut into pieces
Peanut oil, for frying
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon black pepper

Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight. Heat peanut oil in a cast iron skillet to 350 degrees F. Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

Yield: 4 servings

I am now back again….and again….and again

Does that sound familiar? Well, it should just look at my last blog... ha ha ha. Oh well, I guess the spirit is willing but the rest of that stuff is not. I guess you have to be in the mood to do this stuff, any thought on that matter? I guess I am now in the mood. I have done so much this past year. We had a family blow out last weekend. My niece Mara had a fantastic after graduation party. Everyone that is anyone was there. We walked into this fairly large rented room, the music was blaring and the people were yelling. The food was spread out all over the place and we ate and ate and ate. I was suffering the next day, but it was all worth it. It seems my family spends most of it’s happy times eating together. We are all good cooks, which makes it almost impossible to stay trim and slim. My wife and I are on the WW diet program again, so far I have lost 30 lbs, and she lost 20. We are really trying except for last weekend. I guess we all have to have a little break once in a while. I guess that call that falling off the wagon. Well, I have bounced back on and am steering it all of the way to my goal a total of 70 lbs. I need to get back into my WW goal weight. I am a life member. My wife also lost about 100 lbs a couple of years ago, and wants to lose that much to have surgery on her knees. That is what the doctor is telling her. So she has to do this now, no more messing around. It is too bad that we have to go that far. Life is too short and we have to get back on the Wagon again. Doesn’t that sound like a line from Sleepless in Seattle? Well, the recipes that I am going to show you today will be excellent for the weight conscious group of us. You can’t believe that great ones they have now. I am sure you will like the appetizers, soup/salads, main course and dessert that I am going to pass onto you today. You will really like them.

Corned Beef and Cabbage with Red Potatoes


Servings: 4

Preparation Time: 25 min

Cooking Time: 55 min

Level of Difficulty: Easy

No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.
· 1 pound lean beef round
· 1/8 tsp table salt, or to taste
· 1/8 tsp black pepper, or to taste
· 1 Tbsp yellow mustard seed
· 1/2 tsp ground cinnamon
· 1/2 tsp ground ginger
· 1/2 tsp ground allspice
· 1/2 tsp black pepper
· 1/2 tsp coriander seed(s)
· 1/2 tsp ground cloves
· 2 piece bay leaf
· 8 small uncooked red potato(es), cut into 2-inch pieces
· 16 baby carrot(s)
· 1 medium head green cabbage, coarsely shredded
Instructions
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water over to cover. Add seasonings and bay leaves, stir to coat meat and set pot over high heat. Bring to a boil. Reduce heat to medium-low, cover and simmer 40 minutes. Add potatoes, carrots and cabbage and return to a boil. Increase heat to medium, partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves. Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.

Chef Tips

We renovated Corned Beef and Cabbage by:

Using lean beef round instead of fattier cuts of meat such as corned beef. Seasoning the beef toadd flavor and help tenderize it (leaner cuts of meat need extra tenderizing since they are missing the natural tenderizer of fat). Adding extra vegetables for a nutrient and fiber boost.




Rhubarb-Strawberry Shortcake

Servings: 4

Preparation Time: 10 min

Cooking Time: 12 min

Level of Difficulty: Easy

Our rhubarb-strawberry sauce makes a delicious dessert on its own or a wonderful topping for toast.
· 1/4 cup sugar
· 1/4 cup water
· 1 cup rhubarb, fresh or frozen, diced
· 2 cups strawberries, trimmed and sliced
· 1 Tbsp fresh lemon juice
· 7 oz angel food cake, four 1 3/4 oz slices
Instructions
· Combine sugar and water in a small pan. Bring to a boil and then boil 3 minutes. Stir in rhubarb and simmer 3 minutes. Stir in strawberries and simmer 1 minute more. Remove from heat; stir in lemon juice. Toast cake slices in a toaster over or under broiler. Serve cake slices topped with rhubarb-strawberry sauce.