Farsed Fesaunt - Pheasant Or Chicken Stuffed With Spiced. Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 tsp: Basil,
1/2 tsp: Rosemary, crushed fine
1/2 tsp: Thyme,
2/3 tsp: Salt,
2 cup: Oats, uncooked
2/3 cup: Dried apples, cut small
2/3 cup: Figs, cut small
1/2 cup: Beef stock or dry white wine,
1: Pheasant or large roasting chicken, about 5 pounds, or two smaller birds
2 tbsp: Butter,
2 each: Raw apples,
1/2 each: Lemon,
Recipe via Meal-Master (tm) v8.02
Directions:
Title: Rhubarb Crunch
Categories: Desserts, Fruit
Yield: 8 servings
MMMMM---------------------------FRUIT--------------------------------
1 c Sugar
3 c Rhubarb; diced
MMMMM--------------------------TOPPING-------------------------------
1 c Brown sugar
1/2 c Butter; or margarine
1 c Old-fashioned rolled oats
1/2 c Vegetable shortening
1 1/2 c Flour
Combine rhubarb, sugar and flour. Place in a greased 9x13-inch pan.
Combine brown sugar, oats and flour; cut in butter and shortening
until crumbly. Sprinkle over rhubarb mixture. >> Bake at 375 degrees
for 40 minutes.
Serve warm, with ice cream, whipped cream or milk. Formatted by
Elaine Radis BGMB90B; JUNE, 1993
Submitted By BILL SPALDING On 5-21-95
Source from luhu.jp
Categories: Desserts, Fruit
Yield: 8 servings
MMMMM---------------------------FRUIT--------------------------------
1 c Sugar
3 c Rhubarb; diced
MMMMM--------------------------TOPPING-------------------------------
1 c Brown sugar
1/2 c Butter; or margarine
1 c Old-fashioned rolled oats
1/2 c Vegetable shortening
1 1/2 c Flour
Combine rhubarb, sugar and flour. Place in a greased 9x13-inch pan.
Combine brown sugar, oats and flour; cut in butter and shortening
until crumbly. Sprinkle over rhubarb mixture. >> Bake at 375 degrees
for 40 minutes.
Serve warm, with ice cream, whipped cream or milk. Formatted by
Elaine Radis BGMB90B; JUNE, 1993
Submitted By BILL SPALDING On 5-21-95
Source from luhu.jp