* Exported from MasterCook * Raspberry Chicken Wings Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Chicken
Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 c Seedless raspberry jam
1/3 c Balsamic vinegar
3 ts Low-sodium soy sauce
1 1/2 ts Crushed red pepper
1 pk ( 5 lb) frozen chicken wings -- thawed Preheat oven to 400 degrees F. Line a baking sheet with aluminum
foil. In a small saucepan, combine jam, vinegar, soy sauce, and
red pepper over medium heat. Stir until smooth. In a large bowl, toss chicken wings with half of the jam mixture.
Place on the baking sheet and bake 45 to 50 minutes. Brush wings
with remaining jam mixture and bake 8 to 10 minutes, or until
chicken is no longer pink inside and outside is glazed. Serve immediately. This is so easy to put together, throw it in the oven, and you have
some mighty good appetizers or serve as a main dish. Shared with FareShare 6-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rhubarb Cherry Pie Recipe By : Woman's Day Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Cherries Rhubarb
Desserts Volume 2-6 June '99
Pies & Tarts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup sugar
2 tablespoons cornstarch
2 1/4 cups cut up rhubarb or 16 oz. bag
1 21 ounce can cherry pie filling
1/2 teaspoon ground allspice OR cardamom
PASTRY:
2 tablespoons sugar
1/3 cup cold butter or margarine -- 5 T. + 1 tsp.
3 tablespoons cold water
confectioner's sugar -- for garnish Have ready a 10" deep-dish pie plate, ungreased. Mix sugar and cornstarch
in a medium saucepan. Stir in rhubarb, pie filling and allspice. Bring to a
boil over Medium-High heat, stirring constantly. Let boil for 1 minute.
until thickened. Remove from heat and cool until just warm. While filling
cools, process flour, sugar and butter in food processor with on-off turns
until coarse crumbs form. With motor running, add water. Process just until
dough leaves sides of bowl. Or by hand: mix flour and sugar in medium bowl.
With pastry blender or fork, cut in butter until mixture resembles coarse
crumbs. Sprinkle with water, 1 T. at a time, stirring with a fork after
each addition, until mixture clumps together to form a dough. Press dough
into a ball, then flatten into a 1" thick round. If filling is still too
hot, wrap dough and refrigerate. Preheat oven to 450 F. On a lightly floured surface, with a lightly floured rolling pin, roll
dough to a 13" circle. Line a pie plate with dough, letting edges hang over
rim. Spread filling in plate. Fold dough around edges over filling, letting
it form folds naturally. Bake for 10 minutes. Reduce heat to 350 f. and
bake for 35-45 minutes longer, until crust is golden and filling bubbles.
Let cool completely on a wire rack. Before serving, dust crust with
confectioner's sugar. Can bake up to three days ahead Recipe from Woman's Day magazine MC formatting and posted on FareShare 6-99
by bobbi744@acd.net ICQ# 12099532 Per serving; 334 calories, 8 grams fat, 20 mg cholesterol with butter, 0
mg. cholesterol with margarine - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rhubarb Chutney Recipe By : Unknown Source
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Microwave
Rhubarb Volume 2-6 June '99
Pickles/Relish & Chutney Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/3 cup chopped onion
1 clove garlic -- minced
1/4 cup apple juice (for frozen rhubarb use only -- 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once. MC formatting and posted on FareShare 6-99
by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Makes 1 2/3 cups.
* Exported from MasterCook * Rhubarb Cream Pie with Meringue Recipe By : JB
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-6 June '99 Desserts
Pies & Tarts Rhubarb Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 cups rhubarb, -- cut -up
2 cups sugar
6 tablespoons flour
1 Dash salt
3 large egg yolks
3 tablespoons heavy cream
1 1/2 tablespoons butter
Italian Meringue
3 large egg whites
6 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
1 Dash salt In a large casserole dish, place the four cups cut up rhubarb and microwave
until the rhubarb is soft and releases its juice. Mix together the sugar,
flour, and salt and stir into the rhubarb. Return to microwave and cook
until thickened, stirring two or three times (about 7 or 8 minutes,
depending on the power of your microwave.) Beat egg yolks slightly, stir
in heavy cream, add a small amount of thickened rhubarb to the egg mixture,
then mix all together. Return to microwave for about two minutes, or until
the egg has cooked. Stir in the butter and pour into a prebaked 9" pie
shell. Meanwhile: Combine the sugar, water, and cornstarch in a small saucepan,
stirring well; cook over medium heat until transparent and thick. Mix
together the egg whites and salt and beat until foamy. Continue to beat
while pouring the cooked mixture into the egg whites. Continue to beat
until stiff by not dry. Spread meringue over filling, sealing to the edge
of the pie crust. Bake at 425º for 10 minutes, or until lightly browned. Cool pie before serving. Posted on FareShare 6-99 by Jennie <BarFav@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rhubarb Quick Bread Recipe By : Naurine Sloane
Serving Size : 1 Preparation Time :0:00
Categories : Breads - Quick Rhubarb
Nuts Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup brown sugar -- packed
1/2 cup white sugar, can use part -- Sugar-Twin
2/3 cup oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 cups diced rhubarb
1/2 cup chopped nuts
1/2 cup brown sugar -- mixed with --
1 tablespoon margarine Grease and flour 2 loaf pans. Mix together in this order: brown sugar,
white sugar, oil, egg, buttermilk, salt, soda, cinnamon, vanilla and flour.
Mix in 1 1/2 cups diced rhubarb and chopped nuts. Pour into prepared pans.
Top with brown sugar mixed with margarine. Bake at 375 f. for 1 hour. (less
for mini pans.) MC formatting and posted on FareShare 6-99
by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Makes 2 large loaves or 4 mini loaves. Freezes well. Delicious
served warm as top is very crunchy. I have many requests for this recipe
after taking it to pot lucks and work.
* Exported from MasterCook * Roasted Vegetable Salad with Garlic and Rosemary Recipe By : Moosewood Cooks at Home (adapted)
Serving Size : 4 Preparation Time :0:20
Categories : Mushrooms Peppers
Potatoes Salads
Vegetables Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 cups water
6 red potatoes (2-3" in diameter) -- cut into 1" cubes
1 red bell pepper (cut into bite-size pcs)
1 green bell pepper (cut into bite-size pcs)
3 cups mushrooms, cleaned & stemmed -- halved
10 cloves garlic -- minced
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
salt & freshly ground pepper to taste
2 tablespoons wine vinegar or balsamic vinegar ring the water to a rapid boil in a large saucepan. Boil the potato cubes
for 5 minutes. Drain the potatoes thoroughly, and in a bowl, toss the
cooked potatoes with the bell peppers, mushrooms, garlic, olive oil, and
rosemary until the vegetables are well coated with the rosemary and oil.
Spread the vegetables on a broiler pan, sprinkle generously with salt and
pepper, and broil for 10 to 12 minutes until slightly crisped and browned at
the edges. Stir once or twice to ensure even cooking. Return the roasted vegetables to the bowl and toss with the vinegar. Serve hot or at room temperature. Posted on FareShare 6-99 by Lyn Hillman <lynhillman@mindspring.com> - - - - - - - - - - - - - - - - - - NOTES : Per serving: 131 Calories (kcal); 14g Total Fat; (90% calories from
fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates NOTES : If you line the broiler pan with aluminum foil, it will hold all
the savory juices and speed up the cleanup process.
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