Recipes Included On This Page Oat-Topped Rhubarb Pie Orange and Radish Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Oat-Topped Rhubarb Pie Recipe By : Marion Lipinsky, Winnipeg, Manitoba, Canada Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for single crust 9-inch pie 1 1/2 cups packed brown sugar 1/3 cup water 4 tablespoons quick-cooking tapioca -- plus 1 1/2 teaspoons quick-cooking tapioca 4 1/2 cups rhubarb -- chopped, fresh or frozen, thawed Topping: 1 cup old-fashioned oats 1/2 cup packed brown sugar 1/4 cup cold butter -- or margarine Line a 9-inch pie plate with pastry. Trim pastry to 1/2 inch beyond edge of plate. Flute edges; set aside. In a bowl, toss brown sugar, water, tapioca and rhubarb; let stand for 15 minutes. Pour into crust. For topping, combine oats and brown sugar in a bowl. Cut in butter until crumbly. Sprinkle over filling. Cover edges loosely with foil. Bake at 375 F. for 45 minutes. Remove foil. Bake for 10-15 minutes longer or until browned and bubbly. Cool for 3 hours before cutting. Source : "Taste of Home, April-May 2002, p. 65" S(mastercook formatting by): "Bobbie" Yield : "6 to 8 servings" NOTES : "For many years we had a bountiful rhubarb crop, and this pie was one way I could get my three sons to eat it," recalls Marion. We look forward to this tasty springtime treat." Bobbie's Note: This was delicious. I used 1 cup of brown sugar (sugar ingredient was missing in my recipe. I looked it up and added it later, guessing at the amount of sugar.) and the tapioca in the rhubarb. I also added a few shakes of nutmeg. The rhubarb was plenty sweet and the topping was great! Contributed to the FareShare Gazette by Bobbie; 7 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 8g Fat (18.8% calories from fat); 1g Protein; 75g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Fat; 5 Other Carbohydrates. * Exported from MasterCook * Orange and Radish Salad Recipe By : Tapas; Murdoch Books; 1998 Serving Size : 4 Preparation Time :0:15 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 navel oranges 4 small radishes -- finely sliced 12 Spanish black olives -- pitted and cut into strips **Dressing** 2 tablespoons extra virgin olive oil -- (25 mL) 2 teaspoons lemon juice -- (10 mL) 1 teaspoon orange juice -- (5 mL) 1/4 teaspoon ground cumin -- (1 mL) 1/4 teaspoon caster sugar -- (1 mL) [very fine granulated sugar] Cut the skins from the oranges, removing all the white pith. Using a small sharp knife, cut between the membranes to release the orange segments. Do this over a small bowl to catch any juice. Arrange the segments in a circle in a shallow serving dish. Scatter the radishes over the fruit. Pile about 3/4 of the olive strips in the center of the dish. Drizzle the dressing over the top and scatter the rest of the olives over all. Dressing To make the dressing, place the olive oil, lemon juice, orange juice, cumin and caster sugar into a small bowl; whisk to combine. Serve cold. Prepare this salad about an hour ahead to allow the flavours to develop. Serves 4. Nutrition per serving: Protein - 2g; Fate - 10g; Carbohydrate - 15g; Dietary Fiber - 3.5g; Cholesterol - 0mg; Calories - 160 (660kJ). From Tapas; Murdoch Books; 1998. ISBN 0 86411 882 I. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 7g Fat (45.9% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat.

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