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: Heat oven to 400ø
1: Spray bottoms of 6 medium muffin cups, 2 1/2" x 1 1/4" with nonstick cooking spray, or line with paper baking cups
2: Mix wheat bran and boiling water; reserve
3: Beat milk, brown sugar, oil, honey and egg whites in medium bowl
4: Stir in bran mixture and remaining ingredients just until flour is moistened (batter will be lumpy)
5: Divide batter evenly among muffin cups (cups will be about 3/4 full)
6: Sprinkle with sugar if desired
7: Bake about 20 to 25 minutes or until golden brown
8: Immediately remove from pan
9: NUTRITIONAL INFORMATION (1 MUFFIN): Calories 150 Protein 4% Protein, g 3 Vitamin A * Carbohydrate, g 23 Vitamin C * Fat, g 5 Thiamin 8% Unsaturated 4 Riboflavin 8% Saturated 1 Niacin : 6% Dietary Fiber, g 1 Calcium 8% Cholesterol, mg 0 Iron : 6% Sodium, mg 210 Potassium, mg 100 SOURCE: Betty Crocker's New Choices Cookbook From Gemini's MASSIVE MealMaster collection at www
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