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FareShare Gazette Recipes -- June 2005 - O's

 

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Recipes Included On This Page

Oat-Topped Rhubarb Pie
Orange and Radish Salad

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                       * 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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