| 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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