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
1/2 : c Honey
2 : tb Butter/margarine
1 : ts Ground cinnamon divided
4 : c Mixed nuts with no peanuts
2 : tb Superfine sugar
3 : c Nuts
2 : tb Margarine
1/2 : ts Cinnamon
1/2 : c Honey
1/2 : ts Grated orange peel
2 : c Peanuts
2 : tb Butter
2 : tb Honey
3 : Eggs
2 : oz (one quarter cup) castor
0: Combine ginger, Sherry, garlic, soy sauce, chili oil, lemon zest, 5-spice powder, cilantro, lemon juice, rice vinegar, and chicken broth in a 2-quart pot
1: Simmer, covered, for 15 minutes
2: Stir in cornstarch mixture
3: Strain soup
4: Heat oil in small skillet over medium-high heat
5: Add mushrooms and saute about 4 minutes, stirring often
6: Add to soup
7: (Soup can be made ahead to this point and refrigerated for 1 day, or frozen up to 3 months
8: ) Before serving, drop Scallop Dumplings into the boiling soup
9: Cook 1 minute
10: Garnish with sliced green onions
11: Adjust seasonings to taste
12: Serve hot
13: {\large Scallop Dumplings} Combine sesame oil, bread, ginger, and scallops in food processor fitted with metal blade
14: Season to taste with salt, if desired
15: Process until just pureed
16: Do not overprocess
17: Dip melon baller into cold water and scoop out about 16 (1-inch) dumplings
18: (Can be made several hours ahead and kept at room temperature
19: ) Makes 16
20: (Note: Not having a melon baller, I just used 2 small spoons to form dumplings
21: ) Recipe By : stssmem@st
22: unocal
23: com (Mary Murphy) Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 20:23:10 -0500 From: kmeade@IDS2
24: IDSONLINE
25: COM (The Meades)