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FareShare Gazette Recipes --May 1999 -- R's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Rhubarb Dump Cake
Rhubarb Orange Cream Pie
Rigatoni w/Three Cheeses
Rotini Salad

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                     *  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
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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
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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>
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                     *  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>
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