Rhubarb Cream Cake

1 white cake mix and indicated oil, eggs, and water
3 c chopped rhubarb
1 c sugar
2 c cream or half and half

Follow cake mix directions and pour into 9x13 pan. Toss sugar with rhubarb and crumble over cake. Pour cream evenly over rhubarb. Bake at 350 until lightly browned--rhubarb mixture will settle to the bottom.

(From my mom, Nancy Fletcher)

Fresh Tomato Soup

1/2 c butter
2 tbs olive oil
1 large onion, sliced
chicken bouillon, basil, garlic powder
2 1/2 pounds fresh, ripe tomatoes, skinned and cut up, or
2 cans (16 oz. each) Italian tomatoes, undrained
3 tbs tomato paste
1/4 c flour
3 3/4 c chicken broth
1 tsp. sugar
1 c whipping cream or half and half

In a large saucepan, heat butter and oil over medium heat. Add sliced onions. Cook, stirring occasionally until onions are soft. Season onions liberally with bouillon, basil, and garlic while cooking. Add tomatoes and tomato paste. Stir, and simmer for 10 minutes. In a small bowl, combine flour and 1/4 c broth until smooth. Stir into tomato mixture and add remaining broth. Reduce heat. Simmer 30 minutes, stirring frequently to prevent scorching. Remove from heat and allow to cool before pureeing in blender. Return pureed soup to the pan, add sugar and cream, and heat through. Season to taste with more herbs and salt, if needed.

From Kris Horn, Amanda Detling, and Joni Rennick

Potato Bread

5/8 c milk
1/4 c warm water
3 c flour
1/3 c mashed potatoes
1 1/2 tsp salt
1 1/2 tbs butter
1 1/2 tbs sugar
1 1/2 tsp yeast

Boil and mash a potato or use a little bit of leftover mashed potatoes. Place all ingredients in bread machine and start dough cycle.

When cycle is finished, shape into loaf on a floured cookie sheet, let rise for a few minutes, lightly cut diagonal lines in the top of the loaf, and bake in the oven until lightly browned. I don't remember at what temperature or how long.

I also tried this recipe using the basic cycle (not baking it separately) and it was fine.