Recipes Included On This Page Meringue Rice Pudding Mouth-Watering Baby Back Ribs Mushroom and Cashew Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Meringue Rice Pudding Recipe By :Whisky in the Kitchen by Emanuel & Madeline Greenberg; 1968 Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked rice -- (250 mL) 2 cups boiling water -- (500 mL) 1/2 teaspoon salt -- (2 mL) 3 cups milk -- (750 mL) 1 1/4 cups sugar -- (300 mL) 1/4 cup butter -- (50 mL) 2 tablespoons lemon juice -- (30 mL) 1/2 cup orange juice -- (125 mL) 2 tablespoons hot water -- (30 mL) 2 tablespoons bourbon -- (30 mL) 2 egg whites 2 tablespoons apricot jam -- (30 mL) Cook the rice in boiling water and salt for 5 minutes. Drain thoroughly. Add milk and simmer until the rice is very tender and all the milk is absorbed. Melt the butter and 3/4 cup (175 mL) of sugar over very low heat until the sugar is golden. Add lemon juice, orange juice and 2 tablespoons (30 mL) of hot water. Bring to a boil. Add to the cooked rice and simmer together for 3 minutes. Cool. Preheat oven to 325F (160C). Butter a 1 1/2-quart (1.35 L) baking dish. Stir the bourbon into the cooled rice. Beat the egg whites with 1/3 cup (75 mL) sugar until stiff. Put half the rice into the prepared baking dish. Dot with apricot jam. Spread the remaining rice over the top. Carefully cover with the meringue and sprinkle with the remaining sugar. Bake for 20 minutes or until the meringue is golden brown. May be served warm or chilled. Makes 8 to 10 servings. From Whisky in the Kitchen by Emanuel and Madeline Greenberg; 1968; The New American Library. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 7g Fat (30.7% calories from fat); 3g Protein; 33g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 204mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Mouth-Watering Baby Back Ribs Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slabs ribs -- (2-3) Liquid Smoke Favorite Bar-b-que sauce Parboil the ribs for 30-minutes. I pour Liquid smoke in the water and let that boil with the ribs. Boiling also take a lot of the fat out of them. Place the ribs in a deep baking pan cover both the front and back of the ribs with your favorite sauce (I add a little liquid smoke to the sauce and mix). Cover the ribs with foil and place in the oven for 3 to 3 1/2 hours at 300F. The house will smell great and the ribs will be pulling away from the bone. Transfer the ribs to the grill just before serving. Grill bone side down for no longer than 10 minutes, brush with sauce. This gives the sauce enough time to grill onto the meat. Serve with lots of napkins. The meat should fall from the bone. Contributed to the FareShare Gazette by Sherri in response to a request; 2 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. * Exported from MasterCook * Mushroom and Cashew Pie Recipe By :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine -- (30 mL) 4 ounces cashews, chopped -- (110 g) 8 ounces mushrooms -- (225 g) 1 tablespoon whole wheat flour -- (15 mL) 1/2 pint milk -- (275 mL) 1 tablespoon tamari soy sauce -- (15 mL) Freshly grated nutmeg -- to taste Sea salt -- to taste Freshly ground black pepper -- to taste 1 pie crust (9 inch) -- baked blind Preheat oven to 400F (200C/Gas Mark 6). Melt the butter in a pan and sauté the cashews until just golden. Roughly chop the mushrooms and add; sauté a further 5 to 10 minutes. Whisk the flour into the milk; add to the pan and stir until it thickens. Stir in the tamari and season with a little nutmeg, salt and pepper. Pour into the pre-baked pastry case and bake for 10 to 15 minutes. Allow to set for a few minutes before cutting and serving. From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986. ISBN 0 7225 1224 4. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 13g Fat (57.4% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 422mg Sodium. Exchanges: 1 Grain( Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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