Upjohn Rhubarb Pie

When I married my husband I was first introduced to Rhubarb Pie, how did I ever make it through childhood without eating this before.  It has quickly become one of my favorite desserts.  Kevin's Grandpa Campbell worked for Upjohn, now named Pfizer.  In the old days there was a woman who would make amazing Rhubarb Pie and serve it in the cafeteria there, and everyone referred to it as "Upjohn Rhubarb Pie".  Once she gave Kevin's grandpa the recipe and this is it.  It really is amazing.  I hope you enjoy it as much as we do.

4 cups raw Rhubard chopped into 1 inch pieces

1 1/2 cups Sugar

1 egg beaten

pinch of salt

3 Tbsp. of flour

Mix all ingredients together and pour into a prepared pie pastry shell.  Place things slices of butter in 4-5 places on top of the filling.  Fit the top crust over the filling, the sprinkle with cinnamon and sugar on the top.  Bake at 360 for 1 hour

Tortellini Soup

• Guess what's in my crockpot as I type, this lovely little recipe! I originally found it over at a spoonful.com but have tweaked it to make it my own. My kids love it, especially when I use the celery not the zucchini. It's quick, simple and a healthy recipe! Enjoy.
• 
  
• 1 lb Italian turkey sausage browned
• 1 medium onion, chopped
• 1 small zucchini, diced or 1 cup celery sliced
• 1 medium carrot, peeled and diced
• 5 1/2 cups chicken stock
• 1 teaspoon dried basil (more if fresh)
• 1 bay leaf
• 1 16 oz can diced tomatoes
• 1/2 teaspoon salt
• 8 to 9 ounces fresh or frozen cheese tortellini
• Black pepper, to taste
• Shredded cheese to garnish
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• Brown sausage in pan on stove top. Put sausage, onion, zucchini, carrot, tomatoes, stock, basil, bay leaf  and salt in crock pot. Cook on low for 6-8 hours or on high for 4-6 hours. Add tortellini 30 minutes before serving. Dish up and top with shredded cheese.