Recipes Included On This Page Rhubarb Dump Cake Rhubarb Orange Cream Pie Rigatoni w/Three Cheeses Roast Sticky Chicken Rotini Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rhubarb Dump Cake Recipe By : ALENSKIS XMXX58B Serving Size : 8 Preparation Time :0:00 Categories : Cakes Gelatin Marshmallows Rhubarb Volume 2-5 May '99 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Rhubarb diced 1 cup Sugar 1 package Cake mix white 3 ounces Raspberry gelatin 3 cups Marshmallows -- minature 2 Eggs Water as needed for mix Arrange rhubarb in bottom of 9x13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve warm with whipped cream. Posted on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Hint: 1 lb. rhubarb yields 3 cups sliced fruit. Delicious. The marshmallows have vanished after cooking. * Exported from MasterCook * Rhubarb Orange Cream Pie Recipe By : Janet Geissler's Column, Lansing State Journal Serving Size : 8 Preparation Time :0:00 Categories : Desserts Rhubarb Nuts Volume 2-5 May '99 Pies & Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 inch pie shell -- unbaked 3 eggs -- separated 1 1/4 cups sugar 1/4 cup soft butter or margarine 3 tablespoons frozen orange juice concentrate 1/4 cup flour 1/4 teaspoon salt 2 1/2 cups rhubarb -- in 1/2" pieces 1/3 cup chopped pecans Line a 9" pie pan with pastry. Make High fluted rim. Beat egg whites until stiff. Add 1/4 cup sugar gradually beating well after each addition. Set meringue aside. Add butter and juice concentrate to egg yolks. Beat well. Add remaining 1 cup sugar, flour and salt. beat well. Add rhubarb to yolk mixture. Stir well. Gently fold in meringue. Pour into pastry-lined pan. Sprinkle with nuts. Bake on bottom rack in 375 F. oven for 15 minutes. Reduce heat to 325 F. and bake 45 minutes more. MC formatting and posted on FareShare 5-99 by by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Delicious!! * Exported from MasterCook * Rigatoni w/Three Cheeses Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-5 May '99 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Salt 1 pound Rigatoni 3 1/2 tablespoons Melted sweet butter 1/2 cup Shredded swiss cheese 1/2 cup Shredded fontina 1/2 cup Shredded mozzarella 1 cup Heavy cream 1/2 cup Grated parmigiano cheese 1/2 teaspoon Nutmeg Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until al dente as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Sticky Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Chicken Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp white pepper 1/2 tsp garlic powder 1/2 tsp black pepper 1 large roasting chicken -- as big as you can find 1 cup chopped onion This recipe is a great way to roast a large chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any other way. You need to start this the night before serving. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving. Posted on FareShare 5-99 by AcaGordon <Gordon@gro1.telmex.net.mx> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rotini Salad Recipe By : Joan Michaels, wolcott, CT Serving Size : 1 Preparation Time :0:00 Categories : Salads Volume 2-5 May '99 Eggs Pasta/Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Mayonnaise 1 C Water 1/2 C Vinegar 1 C Sugar 1/2 tsp Celery Salt 1/2 tsp Celery Seed 1 tsp Turmeric 1/4 tsp Pepper 1/2 C Chopped Onion 1/2 C Chopped celery 1 Lb Rotini -- cooked and drained 2 Hardboiled eggs -- chopped Mix mayonnaise with water, vinegar,sugar, and seasonings in electric mixer until well blended. Add onion and celery and blend well by hand. Pour dressing over hot cooked rotini, and add chopped eggs. Refrigerate overnight. Serves 6-8. Posted on FareShare 5-99 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - -