Recipes Included On This Page Roast Chicken with Rub Rotelle With Asparagus and Mushroom Sauce Rum Chocolate Cake (DG) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Roast Chicken with Rub Recipe By : Michael McLaughlin Serving Size : 2 Preparation Time :2:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Roasting chicken (3 1/2-4lb) OR 1 Oven stuffer roaster (4-6lb) 1 Tablespoon Poultry Perfect Rub 2 Tablespoons Corn Oil 1 Onion -- Quartered 2 Cloves Garlic -- Sliced Preheat the oven to 375 degrees F. Wash the chicken thoroughly inside and out. Remove any excess fat and pin feathers. Dry well with paper towels. First, rub the chicken with the corn oil, then rub the spice mixture all over the chicken. Put onion and garlic in cavity. Tuck the wings under and place the chicken in a roasting pan. Roast in the preheated oven, for 1 to 1-1/4 hour(s) for the smaller, roasting chicken or 1-1/2 to 2 hours the larger oven stuffer roaster. Baste the chicken 2 to 3 times during the roasting. If the chicken is stuffed, add 30 minutes to the roasting time. The bird is done when the juices run clear when a thigh is pricked. Remove from the oven and let stand 15 to 20 minutes before craving. Makes 2 to 8 servings, depending on the size of the chicken. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rotelle With Asparagus and Mushroom Sauce Recipe By : http://www.rahul.net/fatfree/recipes/ Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Fresh mushrooms -- trimmed, halved, if large, and sliced 1 Tb White wine 1 Garlic clove -- crushed 12 oz Fresh asparagus -- trimmed and cut into 1/2" diagonals Salt and freshly ground black pepper 2 T Fresh lemon juice 8 oz Rotelle pasta 2 T Minced red bell pepper Combine the mushrooms, wine, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice. Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper. Serves 4. kwvegan vegan http://www.rahul.net/fatfree/recipes/ - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was very good. Tested and MC formatted by bobbi744@acd.net Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer * Exported from MasterCook * Rum Chocolate Cake (DG) Recipe By : Doris Guyer Serving Size : 10 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 1 package Chocolate cake mix 1 package Chocolate Instant Pudding 4 Eggs 1/2 cup Dark Rum 1/2 cup Cold water 1/2 cup Oil 1/2 cup Slivered almonds -- optional FILLING 2 3/4 cups Cold milk 1/4 cup Dark Rum 2 packages Chocolate Instant Pudding 2 packages Envelope Dream Whip Topping Preheat oven to 350F. Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not under bake. cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Filling: Combine milk, rum, pudding mix and topping mix in deep narrow bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls. - - - - - - - - - - - - - - - - - - NOTES : Doris's Thoughts: The filling had to be doubled to make certain there was enough. When doubling make sure to add the rum a little at a time so the filling stays fluffy and firm. You don't want it "runny." The next time I will add a little more oil to the cake mix. It seemed a little dry. But it was good. It disappeared in a hurry! By Doris Guyer (10/19/99) Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer

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