Posted by sherry on June 19, 2001 at 19:27:22:
In Reply to: ISO - rhubarb recipes posted by Judy on June 19, 2001 at 15:10:09:
STUFFED ROCK CORNISH HENS W/ RHUBARB SAUCE
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4 (1 lb.) Rock Cornish hens
salad oil
1 c. chopped onion
1 c. chopped celery
1 (6 oz.) pkg. herb seasoned
stuffing mix
1 1/2 tsp. salt
Rhubarb Sauce:
1 1/4 lb. rhubarb, cut up (2
c.)
1/2 c. water
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. sugar
Remove giblets and necks from hens. Rinse and drain
hens well. Tuck neck skin of each hen under wings to secure
it. In skillet over medium heat, in 1/4 cup hot salad oil,
cook onion and celery. Meanwhile, prepare stuffing mix, stir
into onion mixture. Spoon mixture into hens. Tie legs and
tail of each hen together. Brush hens generously with oil;
sprinkle with salt. Place breast side up on rack in open
roasting pan. Roast at 375 degrees for 1 1/4 hours or until a leg can
be easily moved up and down.
Meanwhile, prepare Rhubarb Sauce. In a 2 quart saucepan
over medium heat, heat rhubarb, water, salt and cinnamon to
boiling; cover. Reduce heat to low; cook 5 to 8 minutes or
until rhubarb is tender, stirring often. Stir in sugar. Baste
hens frequently with sauce during last 30 minutes of roasting.
Serve with remaining sauce.
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PORK CHOP-RHUBARB BAKE
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6 pork chops, 3/4 to 1-inch
thick
2 Tbsp. oil
1 tsp. salt
1/8 tsp. pepper
2 c. soft bread cubes
1/3 c. brown sugar
3 Tbsp. flour
1/2 tsp. cinnamon
5 c. rhubarb pieces
Brown chops in oil and drain on paper toweling. Season
with salt and pepper. Stir bread cubes into drippings in
skillet. Mix sugar, flour, cinnamon and stir into rhubarb.
Spread 1/2 bread cubes in 13 x 9-inch baking dish and spoon 1/2
of rhubarb over. Arrange chops on rhubarb and spoon remaining
rhubarb over. Cover tightly with foil and bake at 350 degrees for 50
minutes. Remove foil. Top with remaining bread cubes. Bake
10 minutes longer.