PEAR-RHUBARB COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 pk Frozen rhubarb (10 ounces)
3 Ripe pears, any variety
2 tb — Water
1/4 c Sugar *
2 tb Cornstarch
1/4 ts Cinnamon
1 tb Cinnamon candies (red hots)
1/8 ts Salt
1 1/2 tb Butter or margarine
—–CRUST—–
1 1/4 c Biscuit mix
1 tb Sugar
2 tb Butter — melted
1/2 c Milk

* Note: If rhubarb is unsweetened, increase sugar to
2/3 cup.

FILLING: Thaw package of rhubarb. Wash, core, and
peel pears; cut into 1/2-inch cubes. Add to rhubarb
along with water.

Combine sugar, cornstarch, cinnamon, cinnamon candies
(red hots), and salt. Add to fruit mixture. Pour into
greased 8-inch square baking dish. Dot with butter.
Cover and bake in hot oven (400 F) 10 minutes, or
until bubbling.

CRUST: Combine biscuit mix and sugar; add butter and
milk. Mix with a fork.

Drop by spoonfuls on hot fruit mixture. Sprinkle
additional sugar on top. Continue baking until biscuit
is done, 15 to 20 minutes.

[ FARM JOURNAL’s Complete Pie
Cookbook; 1965 ]
per Fred Peters Submitted
By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY
1995 070254 -0600

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SUPERNATURAL BROWNIES

Recipe By : COOKING LIVE SHOW #CL8787
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (4 sticks) unsalted butter
1 pound bittersweet or semisweet chocolate,
cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour

One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered
and
lined with buttered parchment or foil.

Preheat oven to 350 degrees and set a rack in the middle level.
Prepare the
pan and set aside. Bring a saucepan of water to a boil and turn off
heat.
Combine butter and chocolate in a heatproof bowl and set over pan of
water,
stirring occasionally until melted.

Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and
vanilla. Stir in chocolate and butter mixture, then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 1
hour,
until top has formed a shiny crust and batter is moderately firm.
Cool in
pan on a rack. Wrap pan in plastic wrap and keep at room temperature
or
refrigerated until the next day.

To cut brownies, unmold to a cutting board, remove paper and replace
with
another cutting board. Turn cake right side up and trim away edges.
Cut
brownies into 2-inch squares. Wrap individually in plastic wrap and
place
in layers between parchment or waxed paper in a tin or plastic
container
that has a tight-fitting cover. Store at room temperature or freeze.

Variations: Add 4 cups (1 pound) walnut or pecan pieces to the
batter.

Yield: 50 brownies

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NOTES : (Recipes courtesy of Nick Malgieri

Title: STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
Categories: Chinese, Chicken
Yield: 2 servings

1 lg Chicken breast
8 Dried Nami black mushrooms
2 Green onions
8 Water chestnuts
1 Chinese sausage (opt)

————————-MARINADE————————-
2 tb Dry sherry
1 tb Cornstarch
2 sl Ginger root, minced
1 ts Sesame oil
2 tb Thin soy sauce
2 Cloves garlic, minced
1/2 ts Sugar

Steaming maximizes nutrition and minimizes last minute
preparation.

Preparation: Soak dried mushrooms in hot water for
1/2 hour or until soft. Remove stems; thinly slice
caps. Debone chicken; slice into 1/2″ thick,
quarter-size coins; place pieces in shallow,
heat-proof dish. Add marinade ingredients to chicken;
marinate for at least 30 minutes. Slice water
chestnuts in thin circles. Cut green onions on bias
into 1″ sections.

There are 2 varieties of “Cantonese-style” Chinese
semi-dried sausage available in Chinese markets: duck
liver sweet pork meat. Either will do for this
dish. Cut sausage on bias into 1/8″ thick slices.
Marinade is not used with sausage.

Steaming: Mix sliced mushrooms water chestnuts with
chicken. If desired, add sausage. Steam for 20
minutes. If using deep bowl, stir chicken after 10
minutes to make certain bottom pieces get cooked. Just
before serving, add green onions. Serve immediately,
since cornstarch will become gummy if dish is allowed
to cool.

HINT: If using metal steamer, stretch dish towel under
steamer cover, to prevent build-up of condensed steam
in dish.

—–

Title: Homemade Slice Bake Peanut Butter Cookies
Categories: Cookies, Mixes, Peanut butt
Yield: 4 servings

2 c Vegetable shortening
2 c Granulated sugar
2 c Packed brown sugar
2 c Peanut butter; creamy or
-chunky
2 ts Vanilla extract
4 Eggs
5 c Unbleached flour
4 ts Baking soda

Recipe by: _Make-A-Mix_ by Eliason, Harward Westover
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a large bowl, cream butter or margarine with the granulated and brown
su gars and the peanut butter. Beat in vanilla extract and eggs until light
a nd fluffy. In a large bowl, combine flour and baking soda. Stir flour
mix ture into egg and butter mixture; blend well. Stir in chocolate chips
and
nuts; stir to distribute evenly.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll.
W rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain er with a tight fitting lid, or into a large freezer zip-lock bag,
or wrap
well in a piece of heavy duty aluminum foil. Label with date and
contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of peanut butter cookie dough.
Preheat oven to 350°. Cut the dough into 1″ thick slices; cut each
slic e into quarters and roll each quarter into a ball. Arrange balls on
ungrea sed cookie sheets, placing about 1 1/2″ apart. Flatten the dough
balls
wi th the tines of a fork in the traditional criss-cross pattern. Bake for
a bout 8-10 minutes, or until browned around the edges. Remove from oven
and cool on wire racks. Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

—–

Title: Whoopee Pies
Categories: Cookies
Yield: 4 servings

1 c Butter
2 c Sugar
2 Eggs
2 ts Vanilla
4 c Flour
1 c Cocoa
3 ts Baking soda
1 ts Baking powder
1 ts Salt
2 c Milk

Cream together butter, sugar, eggs and vanilla. In separate bowl mix
flour, baking soda, baking powder and salt. Add milk to creamed mixture
and then add flour mixture to creamed mixture. Drop on ungreased cookie
sheet by teaspoons and bake at 400 degrees for 7 to 8 minutes. Let the
cookies cool, then fill with the following:

FILLING1 1/2 c. shortening 1 1/2 tsp. vanilla 1 1/2 jars marshmallow 1 box
confectioners’ sugar. Cream together until smooth. When cookies are cool,
put 1 1/2 teaspoons of filling between 2 cookies.

—–

Homemade Mounds Bars (1)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz flaked coconut
24 oz semisweet chips

Blend the milk and the vanilla. Add the sugar a little at a time till
smooth. Stir in the coconut. The mixture should be firm. Pat firmly
into a 9×13 pan and chill till firm. Cut into bars and dip into melted
chocolate and let cool on waxed paper for several hours.

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