Recipes Included On This Page Rhubarb and Strawberry Roly-Poly Rhubarb Strawberry Crunch Roasted Peppers with Garlic Rubs and Pastes (Cooks Illustrated) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rhubarb and Strawberry Roly-Poly Recipe By : Women of Unifarm Cook Book Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 cup sugar 2 cups rhubarb -- sliced 1/2" thick 1 cup strawberries -- sliced 1/3 cup sugar 1/2 teaspoon cinnamon Butter Biscuit dough Make a syrup of 2 cups of water and 1 cup of sugar dissolved over heat in a 9 x 13-inch pan. Prepare basic biscuit dough and roll out to 10 x 12-inch rectangle. Spread evenly with 2 cups of 1/2-inch slices of rhubarb and 1 cup sliced strawberries. Sprinkle with 1/3 cup sugar and 1/2 teaspoon cinnamon. Dot with butter. Roll up lengthwise and slice into twelve slices 1 inch thick. Place slices in syrup in pan. Bake 20 - 25 minutes at 375F. From the Women of Unifarm Cook Book. MC format by Hallie. Untried. Hallie's note: I think a person could substitute Splenda (sucralose) for the second amount of sugar (1/3 cup). I have never tried to make any sort of syrup using Splenda though. Hallie Contributed to the FareShare Gazette by Hallie; 21 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; trace Fat (0.8% calories from fat); trace Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Rhubarb Strawberry Crunch Recipe By : Roxanne Sheppird Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup packed brown sugar 3/4 cup quick cooking oats 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup butter or margarine 4 cups fresh rhubarb 1 pint fresh strawberries -- halved 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla extract Preheat oven to 350 degrees F. (175 degrees C.). In a bowl combine flour, packed brown sugar, quick-cooking oats, cinnamon, and nutmeg. Cut in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 9-inch round baking pan. Combine chopped rhubarb and strawberries; spoon into baking pan. In a saucepan combine sugar, cornstarch, water, and vanilla. Bring to a boil over medium heat. Cook and stir for 2 minutes. Pour mixture over fruit. Sprinkle fruit with the remaining crumb mixture. Bake at 350 degrees F. (175 degrees C.) for 1 hour. Wonderful when served with vanilla ice cream. Makes 1 9-inch cake. S(MC formatting by): "by "Judy Ryder" on May 13, 1998." NOTES : Bobbie's Note: This had a marvelous flavor. The vanilla, cinnamon and nutmeg deepened the flavor of the fruit. Next time I make this I would put a pie shield under the pan to catch spill over. Contributed to the FareShare Gazette by Bobbie; 26 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 12g Fat (34.8% calories from fat); 3g Protein; 49g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 130mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Roasted Peppers with Garlic Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1 teaspoon bottled minced garlic 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper Peppers: 1 roasted red bell pepper 1 roasted green bell pepper 1 roasted yellow pepper 1/3 cup halved ripe olives -- drained well 2 teaspoons dried leaf basil -- crushed Leaf Lettuce for Garnish To roast peppers, cut in half and seeded, cut away all white membrane. Place cut side down on baking sheet you have sprayed with non-stick spray. Broil 4 to 6 inches from heat of broiler for 5 to 10 minutes until skin has blackened. Wrap peppers in damp paper towels and place in plastic bag. Cool 10 minutes; peel peppers and cut into 1/2-inch-wide strips. In blender, while peppers are in plastic bag, blend dressing ingredients well. Place pepper strips and olives in medium sized bowl, pour dressing over peppers and olives. Let stand 10 minutes before serving. Place lettuce leaves on serving dish. Arrange peppers and olives on lettuce leaves. Pour dressing into a small bowl or gravy like server and pass with the peppers. Yields four 1/2-cup servings. Contributed to the FareShare Gazette by Patty; 29 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 7g Fat (96.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Rubs and Pastes (Cooks Illustrated) Recipe By : Cooks Illustrated Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Rubs and Pastes Cooks Illustrated The Best Recipe: Grilling & Barbecue Rubs (mixtures of dry spices) and pastes (spices and herbs moistened with oil and/or other liquids) are often used to coat foods before grilling. Rubs and pastes encourage the formation of a deeply browned crust filled with complex, concentrated flavors. Bare hands--not brushes--are the best tools for applying rubs and pastes. Use a bit of pressure to make sure the spices actually adhere to the food. Although rubs and pastes can be applied right before cooking, the flavor of the spices penetrates deeper into the food if given some time. Refrigerate rubbed meats for a few hours to allow the flavor to develop. Contributed to the FareShare Gazette by Art; 20 May 2004. 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. Exchanges: .

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