Name: Pear-Rhubarb Cobbler
Ingredients: 1 pk Frozen rhubarb (10 ounces); 3 Ripe pears, any variety; 2 tb ;Water; 1/4 c Sugar *; 2 tb Cornstarch; 1/4 ts Cinnamon; 1 tb Cinnamon candies (red hots); 1/8 ts Salt; 1 1/2 tb Butter or margarine; 1 1/4 c Biscuit mix; 1 tb Sugar; 2 tb Butter; melted; 1/2 c Milk; [ FARM JOURNAL's Complete Pie Cookbook; 1965 ]; per Fred Peters Submitted By

Everyone is born a slave of sin. Jesus Christ said, “Most assuredly, I say to you, whoever commits sin is a slave of sin” (John 8:34). We cannot free ourselves from this oppressive master, for no one can live without sinning against God. But the sinless Jesus – not for His own sake, but for others – came from Heaven to deliver His people. Jesus allowed godless men to nail Him to a Roman cross, and three days later rose from the dead so that “we should no longer be slaves of sin” (Romans 6:6). And all those who trust in His work (and not their own) as the way to freedom will find emancipation from sin. “Therefore,” declared Jesus, “if the Son makes you free, you shall be free indeed” (John 8:36).

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Fruits, Desserts	6	Servings

INGREDIENTS

1	pk	Frozen rhubarb (10 ounces)
3		Ripe pears, any variety
2	tb	;Water
1/4	c	Sugar *
2	tb	Cornstarch
1/4	ts	Cinnamon
1	tb	Cinnamon candies (red hots)
1/8	ts	Salt
1 1/2	tb	Butter or margarine
1 1/4	c	Biscuit mix
1	tb	Sugar
2	tb	Butter; melted
1/2	c	Milk
		[ FARM JOURNAL's Complete Pie Cookbook; 1965 ]
		per Fred Peters Submitted By

INSTRUCTIONS

FILLING
CRUST
*  Note:  If rhubarb is unsweetened, increase sugar to 2/3 cup.
FILLING:  Thaw package of rhubarb.  Wash, core, and peel pears; cut into
1/2-inch cubes.  Add to rhubarb along with water.
Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and salt.
Add to fruit mixture.  Pour into greased 8-inch square baking dish. Dot
with butter. Cover and bake in hot oven (400 F) 10 minutes, or until
bubbling.
CRUST:  Combine biscuit mix and sugar; add butter and milk. Mix with a
fork.
Drop by spoonfuls on hot fruit mixture.  Sprinkle additional sugar on top.
Continue baking until biscuit is done, 15 to 20 minutes.
WARING@IMA.INFOMAIL.COM (SAM WARING)  On   11 MAY 1995 070254 -0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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