Rhubarb Crisp

Posted by: "Colleen Smith" tizzygirl1074@yahoo.com tizzygirl1074

Fri Apr 25, 2008 11:27 am (PDT)

* Exported from MasterCook *

Rhubarb Crisp

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3/4 cup plus 3 tablespoons flour (divided)
1/3 cup packed brown sugar
1 1/4 tablespoons plus 3/4 cup granulated sugar (divided)
1/8 teaspoon ground cinnamon
1/3 cup butter -- ( 2/3 stick) room
temperature
1/2 cup toasted walnuts -- broken into large
pieces (see note)
6 cups rhubarb -- cut into 1/2-inch
pieces

Preheat oven to 400 degrees.

In small bowl, combine 3/4 cup flour, brown sugar and 1 1/4 tablespoons
granulated sugar, and cinnamon. Work in butter until mixture is crumbly. Add
walnut pieces and set aside.

In 10-inch pie plate, toss rhubarb with remaining 3/4 cup sugar and 3
tablespoons flour to coat; spread evenly in pie plate. Scatter walnut
topping over rhubarb, making sure it is all covered. Bake in preheated oven
30 to 35 minutes, or until rhubarb bubbles and topping is crisp and brown.
Makes 6 large servings.

Note: Sprinkle nuts in ungreased heavy skillet. Cook over medium heat about
5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring
constantly until golden brown. Or, toast in microwave: Spread nuts on paper
plate. Cook on high 2 1/2 to 4 minutes, or until heated through, stirring
every 2 minutes.

- - - - - - - - - - - - - - - - - - -

Per serving: 972 Calories (kcal); 63g Total Fat; (55% calories from fat); 7g
Protein; 105g Carbohydrate; 166mg Cholesterol; 682mg Sodium
Food Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 2 Fruit; 12 Fat;
5 Other Carbohydrates

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Southern Peanut Butter Soup with Pepper Jelly

Posted by: "Vicki" vstory@megapathdsl.net vmarie64068

Mon Apr 28, 2008 11:10 am (PDT)

Southern Peanut Butter Soup with Pepper Jelly

2 tablespoons butter
2 tablespoons grated onion
1 celery branch, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
1 cup light cream
2 tablespoons roasted peanuts, chopped
1/2 cup hot pepper jelly

Melt butter in a saucepan over low heat; add onion and celery. Saute
for about 5 minutes. Add flour and mix until well blended. Stir in
chicken broth and allow to simmer for about 30 minutes. Remove from
heat, strain broth. Stir the peanut butter, salt and cream into the
strained broth until well mixed. Serve hot. Garnish each serving with
a teaspoon of chopped peanuts and a dollop of jelly.

Makes 4 servings.

Creamy Lime Colada Pie

Posted by: "Vicki" vstory@megapathdsl.net vmarie64068

Mon Apr 28, 2008 11:11 am (PDT)

Creamy Lime Colada Pie

1 Pillsbury® Pet-Ritz® frozen deep dish pie crust (from 12-oz package)
1 package (3 oz) cream cheese, softened
1 box (4-serving size) coconut cream instant pudding and pie filling mix
2/3 cup milk
1 can (6 oz) frozen limeade concentrate, thawed
Few drops green food color, if desired
1 1/2 cups frozen (thawed) reduced-fat whipped topping
3 tablespoons flaked or shredded coconut, toasted*

Heat oven to 400°F. Bake and cool crust as directed on package for
One-Crust Baked Shell. In medium bowl, beat cream cheese on medium
speed until smooth. Beat in pudding mix until well blended. Gradually
beat in milk. Add limeade concentrate and food color, beating until
slightly thickened. Gently stir in 1 cup of the whipped topping. Pour
into pie shell. Refrigerate at least 5 hours until set then add
coconut to top.

MUSTARD GREEN BEANS & CHERRY TOMATOES

Posted by: "Vicki" vstory@megapathdsl.net vmarie64068

Mon Apr 28, 2008 11:09 am (PDT)

MUSTARD GREEN BEANS & CHERRY TOMATOES
Serves 8

1 1/2 pounds green beans, trimmed & cut into 1-inch pieces
3 tablespoons balsamic vinegar
2 teaspoons sugar
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/4 cup olive oil
1/4 cup finely chopped red onion
1 pint cherry tomatoes, halved
Freshly ground black pepper


Cooking Directions
In a large pot of boiling salted water cook the beans until just
crisp-tender, about 3 minutes.

Drain and place in serving bowl.

In medium bowl, whisk together vinegar, sugar, mustard, salt and oil.

Stir in red onion.

Drizzle dressing over warm beans; top beans with tomatoes and
sprinkle black pepper over all.

Serve warm or at room temperature.

Serving Suggestions
A side dish to show off two garden favorites. Serve with Grilled
Pepper Pork Chops or the classic American Pork Barbecue.

well come!

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