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: Cream butter; beat in sugar slowly
1: Add eggs, corn syrup, vanilla and salt
2: Beat well
3: Stir in bourbon
4: Spread broken nuts and chocolate chips over bottom of pie shell
5: Pour other mixed ingredients over nuts and chocolate chips into a 9 5/8" unbacked deep dish pie shell
6: Raise the edge of the crust
7: This will be very full, so handle carefully when putting into the oven
8: Bake on middle rack of top ( large oven) oven at 375 degrees for 40-45 minutes
9: Serve with whipped topping if desired
10: (This is very rich, so small servings are adequate
11: ) Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol
12: com on Mar 25, 1997