---------------------------CRUST------------------------- 1 c Flour 5 tb Sugar 1/4 c Butter --------------------------TOPPING------------------------ 2 Eggs 1 1/2 c Sugar 1/4 c Flour 1/4 ts Salt 2 c Rhubarb; fresh, diced Approx. Cook Time: :30 Preheat oven to 350F. Blend crust ingredients. Press into ungreased 9" x 9" pan. Mix topping ingredients and spoon over crust. Bake at 350F for about 30 minutes or till crust is golden brown. Source: Edna Staebler, _More Food that Schmecks_ posted by Anne MacLellan -+- Title: Rhubarb Compote Categories: Oven, Fruit Servings: 4 1 lb Fresh rhubarb; chopped 1/4 c Plain yogurt 1/2 c Light brown sugar 1/4 c Creme fraiche or sour cream 2 tb Fresh ginger; peeled & diced 1. Heat oven to 350 degrees. Combine rhubarb and brown sugar in a baking pan or souffle dish. Cover with foil and bake for 25 minutes, or until rhubarb is soft. 2. Remove pan from oven. Stir in ginger, re-cover the pan and leave at room temperature. 3. When ready to serve, portion into bowls. Mix yogurt and creme fraiche, adding a little brown sugar if you wish. Spoon over compote or pass at the table. Note: This compote also makes an excellent base for ice cream. Chicago Tribune, 8/15/93. Bill Spalding -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... The geographical center of North America is near Rugby, North Dakota. * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00162 Date: 05/18/98 From: DAVE DRUM Time: 06:33am \/To: BARBARA HAZEN (Read 0 times) Subj: Rhubarb Receipes 85 & 86 Title: RHUBARB CHUTNEY Categories: Sauces, Fruits, Madison Yield: 1 servings 1 lb Rhubarb 2 ts Coarsely grated fresh ginger 2 Garlic cloves 1 Jalapeno chile, (or more) - seeds and veins removed 1 ts Paprika 1 tb Black mustard seeds 1/4 c Currants 1 c Light brown sugar 1 1/2 c Light vinegar WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup DEBORAH MADISON -+- CHICKEN SMOTHERED IN RHUBARB 3 1/2 lb. chicken, cut into 10 -serving pieces Essence 1 Tbs flour 1/4 Cup olive oil 1 lb. rhubarb, cut into 1 1/2 -in. pieces 2 med onions, julienned 1 Tbs minced garlic 1 *** bay leaf Fresh thyme sprigs 1 Cup white wine 3 Tbs finely chopped parsley Garnish: 2 Cup cooked white rice, warm 1 Tbs finely chopped parsley In a mixing bowl, toss the chickens with Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice. Yield: 6 servings SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2348 -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... A contented person is one who enjoys the scenery along a detour. * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00163 Date: 05/18/98 From: DAVE DRUM Time: 06:35am \/To: BARBARA HAZEN (Read 0 times) Subj: Rhubarb Receipes 87 & 88 Title: Chilled Rhubarb Soup Categories: Soups Yield: 6 Servings 1 pt Fresh strawberries 3 c Sliced fresh or frozen -rhubarb, 1/2 inch pieces 1 1/4 c Orange juice 1/2 c To 1 c Sugar Sliced oranges Sliced kiwifruit AND/OR additional strawberries, optional In a 3 quart saucepan, bring strawberries, rhubarb and orange juice to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar to taste. In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill. To serve, spoon into soup bowls and if desired, garnish with oranges, kiwi and/or strawberries. Yield: About 1 quart. -+- Title: Rhubarb Chutney #1 Categories: Relishes Servings: 5 6 c Rhubarb, chopped 2 Onions, chopped 2 Garlic cloves, minced 2 Granny Smith Apples 1 Orange, include rind 1/2 c Raisins 1 c Granulated Sugar 1 c Brown Sugar 1 c Cider Vinegar 1 ts Salt 1/2 ts Ginger, ground 1/2 ts Cinnamon, ground 1/4 ts Cloves, ground 1/4 ts Cayenne Pepper 1 Red Pepper Servings: 5 * The apples should be peeled, cored and seeded. The orange should be seeded and finely chopped. The red pepper should be seeded and chopped. In a large kettle or saucepan, combine the rhubard, onion, garlic, apple, orange and raisins. Stir in sugars, vinegar, salt ginger, cinnamon, cloves and cayenne. Bring to a boil, reduce heat and let simmer, partially covered, for 40 - 45 minutes, stirring often, until quite thick. Add red pepper and cook another 15 minutes until sauce has thickened. Remove from heat, ladle into hot sterilized jars and seal. Makes 5 cups. From The Gazette, 91/06/05. -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... Happiness can't buy money. * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00164 Date: 05/18/98 From: DAVE DRUM Time: 06:37am \/To: BARBARA HAZEN (Read 0 times) Subj: Rhubarb Receipes 89 & 90 Rhubarb Chutney #2 www.rodneystrong.com serves 6 1/2 lb rhubarb; trimmed and in 1/2" pieces (2 c) 1/2 md onion; chopped 1/3 c honey 1/4 c golden raisins 1/4 c water 2 jalapeno peppers; seeded and finely chopped 1 T cider vinegar 1 cl garlic, finely chopped 1 pn ground cardamom; or ginger Combine all ingredients in a medium-sized saucepan. Bring to a simmer over medium heat; reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more min. Serve with a roast or a dish such as lamb chops. + Origin: Lost in the SuperMarket -+- Title: Lentils Curried with Rhubarb & Potatoes Categories: Vegetarian Yield: 4 Servings 1 c Dry "orange" lentils 1 Very large sweet potato, Peeled and sliced 1 tb Oil 1 c Rhubarb, diced 2 tb Liquid sweetener 1 tb Curry powder 1 ts Ginger root, grated 1 ts Hot red chili powder x Salt and pepper to taste 1/4 c Shredded coconut Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice. Total Calories Per Serving: 264 Fat: 6 grams -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... The shortest distance between two points is usually under construction. * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00165 Date: 05/18/98 From: DAVE DRUM Time: 06:38am \/To: BARBARA HAZEN (Read 0 times) Subj: Rhubarb Receipes 91 & 92 Title: Rhubarb Chutney #3 Categories: Relishes Servings: 6 4 c Diced fresh or frozen -rhubarb 2 c Diced peeled apples 1 Orange 1 Lemon 2 c Packed brown sugar 1 c Raisins 1 c Currants 1/2 c Diced candied citron 1/2 c Apple juice 1/2 ts Ground nutmeg 1/2 ts Ground allspice 1/2 ts Ground cloves 1/2 ts Ground cinnamon 1/4 ts Salt Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield: About 6 half-pints SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93 -+- RHUBARB AND DRIED CHERRY CHUTNEY 2 lb. fresh rhubarb, both ends - trimmed, peeled and cut - into 1/2 in. pieces 3 Tbs sugar 1/2 cup honey 1/2 cup dried cherries 5 Tbs red wine vinegar 3 Tbs red wine 2 tsp mustard seeds 2 tsp kosher salt 1 pn. each of cinnamon, allspice - cayenne 1/2 cup minced red onion 3/4 cup 1/2-inch slices of celery 2 tsp orange zest 1 Tbs minced jalapeno pepper (no - seeds) 2 tsp lime juice Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for 1/2 hour. In a 10-inch skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy. Stir in the onion and celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender, but still have some texture to it. Add the orange zest and jalapeno pepper, and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let cool. Serve either at room temperature or chilled. Yield: 4 cups MICHAEL ROMANO SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #DJ9269 -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... If you ain't John, I'm GONE!!! Brother Dave Gardner - 1961 * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00166 Date: 05/18/98 From: DAVE DRUM Time: 06:40am \/To: BARBARA HAZEN (Read 0 times) Subj: Rhubarb Receipes 93 & 94 Title: Rhubarb-Onion Relish Categories: Relishes, Vegetables Yield: 6 Cups 2 c Chopped rhubarb 4 md White onions, chopped (2 -cups) 1 c Vinegar 1 1/2 ts Salt 2 c Light brown sugar 1/2 ts Ground cloves 1/2 ts Allspice 1/2 ts Cinnamon Mix together the rhubarb, onions, vinegar, salt, brown sugar, cloves, allspice, and cinnamon ina large heavy-bottomed pot, bring to a boil, and simmer for 45 minutes, until the relish is quite thick. Put the relish into clean jars, cover, and when cool refrigerate. For longer preserving, fill sterilied jars with the hot mixture, leaving 1/4-inch headspace. Put on the lids and tighten, and process in a boiling water canner for 15 minutes. NOTE: Serve this relish cold, rather than at room temperature. It makes an agreeable contrast to a hot meat dish. 1992 CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York MM Format by John Hartman Hartsville, South Carolina 4 April 1997 -+- Title: Mackerel With Rhubarb (Irish) Categories: Irish, Fish Servings: 4 2 lb Mackerel filets 2 oz Margarine 1 Lg. onion, chopped 1/2 lb Rhubarb, chopped Pepper and salt Toasted breadcrumbs 1 lb Rhubarb (for the sauce) 2 T Sugar (for the sauce) Grated lemon rind (for sauce 2 T Water (for the sauce) Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture. Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes. While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked ckerel. -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... There are 3 types of liars. Liars, damned liars & statisticians. Disraeli * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00167 Date: 05/18/98 From: DOROTHY FLATMAN Time: 12:08pm \/To: DONNA SIREN (Read 0 times) Subj: Re: Louisiana Food-and w <<***** On 05-17-98, Donna Siren wrote to Dorothy Flatman: *****>> DS>The address that you have for the Gumbo Shop is correct. DS>Mandina's, which Janice mentioned is also very good. DS>have a good friend who knows a lot about the restaurants in DS>the city, so I e-mailed him and asked him about the type of DS>restaurants that you might like and when I get a response, DS>I'll post his message here. Okay, thanks a lot. I'll be lurking around until June 2 then won't be back on-line until the 25th or 26th. Dorothy Flatman Clackamas, ORegon, USA ~~~ X VbReader V1.4 XWho protects us from our protectors? --- Maximus/2 3.01 * Origin: Dave's Free for All (1:105/86) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00168 Date: 05/18/98 From: DOROTHY FLATMAN Time: 12:28pm \/To: MIKE HILL (Read 0 times) Subj: Wine -=> On 05-06-98 21:43, Mike Hill <=- -=> spoke to All about Coq au Vin a la mode de M <=- MH> If anyone wants my recipe for Elderberry wine, I'd be pleasede to MH> post it. Unless there is an echo specially for this topic. GS> It has been a long standing rule on this echo NOT to discuss the GS> making of wine or brewing of alcoholic beverages. GS> Thanks for asking before you posted your recipe. Unless you can find an echo specific to wine, try an echo called ZYMURGY Ian or Dennis would probably know what's available where you are. Dorothy Flatman Clackamas, ORegon, USA ~~~ X VbReader V1.4 XWho protects us from our protectors? --- Maximus/2 3.01 * Origin: Dave's Free for All (1:105/86) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00169 Date: 05/18/98 From: DOROTHY FLATMAN Time: 12:33pm \/To: ALL (Read 0 times) Subj: CR: Pretzel History MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pretzel History [America] Categories: Information, Quick bread, Typed Yield: 1 Info file