4 : c Rhubarb
1 : /4 c Sugar
6 : tb Flour
1/4 : ts Salt
2 : ts Lemon peel, grated
1/3 : c Honey strained
4 : dr Red food colour (up to 5)
2 : tb Butter
Pastry : Pastry for 2 crust pie
2 : lb Lean spare ribs
1 : cn Condensed beef bouillon
1/2 : c Water
2 : tb Maple syrup
2 : tb Honey
3 : tb Worcestershire sauce
2 : tb Barbecue sauce
1/2 : ts Dry mustard
3 : c Rice, cooked
1/2 : c Raisins
2 : 1/ c Milk
1/2 : c Honey
2 : tb Butter
1 : ts Grated Lemon peel
1 : tb Lemon Juice
3 : c Cooked rice
2 : 1/ c Milk
2 : tb Butter
1/2 : c Raisins (if you wish)
1/2 : c Honey
1 : ts Lemon juice (if you want)
2 : 1/4 lb Small carrots, peeled
4 : tb Olive oil
1 : oz Butter
3 : tb Clear honey
Salt : Salt & pepper
Parsley : Parsley to garnish
-JUDI : -JUDI M. PHELPS
2 : c Whole almonds; with
Skins : Skins
1/4 : c Sugar
1/2 : ts Salt
2 : tb Honey
2 : tb ;water
2 : ts Almond or vegetable oil
0: Combine the marinade ingredients, and the meat
1: Marinate in the fridge overnight
2: Cut the pepper in thin strips and fry in a skillet over medium heat for about 2 minutes
3: Add the marinated steak, and stir-fry until meat is no longer pink
4: Add the marinade juices and 1 cup of water to the skillet and bring to a boil
5: Simmer until the liquid is reduced to about 1/3
6: Arrange steak strips over the basmati, and drizzle the liquid from the frying pan on top
7: Notes: The marinade from this recipe was based on that of a "Healthy Meals in Minutes" Steak Kebab recipe
8: The original had 146 calories and 4 grams of fat per serving
9: Source: Lisa Clarke From Gemini's MASSIVE MealMaster collection at www
10: synapse
11: com/~gemini