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
0: Heat milk in a saucepan over medium heat or in microwave until hot but not boiling
1: Remove from heat and stir in honey and vanilla
2: Ladle into mugs, sprinkle with cinnamon and serve with a cinnamon-stick stirrer
3: Posted to EAT-L Digest 29 Dec 96 Recipe by: Woman's Day 12-17-96 From: The Taillons <taillon@ACCESS
4: MOUNTAIN
5: NET> Date: Mon, 30 Dec 1996 14:36:50 -0500