I have to go to work...will try to work on this from there...or when I get home. Nancy

#43 Cabbage #44 Lamb #45 Chili #46 Poultry #47 Rice #48 Onions #49 Fish #50 Mangoes

Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 3, 10 at 19:36 Here we go, this time we are doing PINEAPPLE! Great choice, Dirtgirl. I know I use a lot of pineapple, both fresh and canned in the summer. This Cookalong will run for two weeks and I know there are many good pineapple recipes around. It seems like pineapple goes into so many things. Nancy Here is a link that might be useful: Cookalong #26 --- Peanut Butter! Follow-Up Postings: o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Mon, May 3, 10 at 21:42 Here is a very easy and tasty dish. Simple Thai Shrimp Curry 1 tb. oil 2 tsp. red curry paste 1 can (13 fl oz) coconut milk 1 can (10 oz) pineapple pieces (tidbits) 3 tb fish sauce 2 tb brown sugar 1/2 pound medium shrimp, shelled and deveined 1. Drain pineapple pieces. 2. Heat oil in wok or frypan and cook curry paste for a couple of minutes. 3. Add coconut milk and pineapple and stir well. 4. Stir in sugar and fish sauce. 5. Add shrimp and bring the curry to boil for three minutes or until shrimp are cooked. 6. Serve with basmati rice. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, May 3, 10 at 21:55 All the other Cookalongs Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 3, 10 at 22:07 Pineapple Upside Down Cake Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 1/2 Tbsp Honey 1/2 tsp Dark Rum 1 Cup Packed Light Brown Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1/2 Cup Plus 2 Tbsp Granulated Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350˚F. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, May 3, 10 at 23:06 OMG....I love pineapple! Great choice! This grilled pineapple is out of this world! Seriously. Grilled Pineapple with Rum Dulce de Leche Recipe courtesy Gourmet Magazine 2 (14-ounce) cans sweetened condensed milk 1/3 cup dark rum 1/4 teaspoon vanilla extract 1/2 ripe pineapple, preferably golden Vanilla ice cream, as needed Preheat oven to 425 degrees F. Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely. Add rum and vanilla to milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.) Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges. Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side. Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And a very tasty, fun summer cocktail.... Pineapple Flirtini 1/2oz vodka 1/2oz cointreau or triple sec 1oz pineapple juice 2 pieces fresh pineapple 3oz champagne Muddle pineapple pieces and cointreau in bottom of a mixing glass. Add vodka, juice and ice, stir well Strain into chilled martini glass, top with champagne. Garnish with cherry Linda o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, May 3, 10 at 23:50 That grilled pineapple sounds delicious. Here's an old recipe one of my aunts used to make and always had in the freezer. I dragged it out when our historical society had a Mamie Eisenhower luncheon and it was surprisingly good. After a test run, we used half cherries and half strawberries instead of all cherries and cut the sugar down to two cups. FROZEN FRUIT SALAD (OR DESSERT) " makes 9 quarts 4 (1lb. 4 oz.) cans crushed pineapple 2 (1 lb.) cans sliced peaches 2 cups white seedless grapes, halved 1 1/2 cups maraschino cherries, cut in eighths 1/2 lb. marshmallows, quartered (30) 2 tsp. crystallized ginger, finely chopped 1 envelope unflavored gelatin 1/4 cup cold water 1 cup orange juice 1/4 cup lemon juice 2 1/2 cups sugar 1/2 tsp. salt 2 cups coarsely chopped pecans 2 quarts heavy cream, whipped 3 cups mayonnaise Drain fruit; save 1 1/2 cups pineapple juice. Cut peaches in 1/2 inch cubes. Combine fruits, marshmallows and ginger. Soften gelatin in cold water. Heat pineapple juice to boiling; remove from heat. Add gelatin mixture; stir to dissolve. Add orange and lemon juices; stir to dissolve. Chill. When mixture starts to thicken, add fruit mixture and nuts. Fold in whipped cream and mayo. Spoon into 1 quart cylinder cartons (paper metal or plastic) and freeze at least 48 hours. To serve, remove from freezer and thaw enough to slip out of carton. Cut in 1 inch slices. Serve on a lettuce leaf, garnished with cherries. For dessert, top with whipped cream. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, May 4, 10 at 16:32 Canned pineapple has been around for a long time, as illustrated in this Candlewick Salad from a 1925 Heinz Book of Salads. At the bottom of the recipe, which is sort of obvious from the picture, it says "Will brighten your afternoon bridge party". Photobucket o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, May 4, 10 at 17:28 Dirty Pirate 2 oz Coconut Rum (Parrot bay is preferred) 3 oz Pineapple juice Ice. Mix together and drink. Repeat. And would go well with Ruthanna's salad above LOLOLOLOLOLOL! Mango Tango 2 oz. Three Olives Mango Vodka 1 1â2 oz. coconut rum 2 oz. pineapple juice 1 oz. cranberry juice Mix in a glass filled with ice and garnish with a lemon wedge. The Floridian 3 oz. Three Olives Mango Vodka 2 oz. cranberry juice Splash of Triple Sec Mix in a glass filled with ice and garnish with an orange wedge. *********************************************** Pineapple Bake from The Silver Palate 8 thick slices day-old bread cut into 1" cubes 2 cups drained crushed unsweetened pineapple ½ cup (1 stick) unsalted butter ¾ cup brown sugar packed 4 eggs beaten Preheat oven to 350°F. Grease a 1 ½ qt baking dish. Combine the bread and pineapple and place in the prepared baking dish. Mix the butter, sugar and eggs and pour over the bread mixture. Bake until puffed and golden about 40 minutes. Serve immediately. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by daisyduckworth (My Page) on Tue, May 4, 10 at 19:01 A truly old-fashioned 'recipe', but always a favourite. Frangipani Pie: Have ready one cooked pastry case. Take one tin pineapple pieces or crushed pineapple, toss the contents, with liquid, into a saucepan. Bring to the boil, then quickly stir in some flour or cornflour mixed to a thin paste with juice or water. Cook until thickened. Pour mixture into prepared pastry case, refrigerate. If desired, cover with a meringue and bake until lightly browned. You can use tinned fruit salad instead of pineapple if desired. Hot Ginger Pineapple Sponge 400g can crushed pineapple 125g self raising flour 125g soft margarine 125g castor sugar 2 tablespoons milk 2 teaspoons ground ginger Drain the pineapple, reserving the juice. Beat together all the ingredients, except the pineapple, until smooth. Put the pineapple and some of the pineapple syrup into an ovenproof dish. Spoon over the ginger mixture and bake for about 45 minutes in the oven, preheated to 190°C until cooked. Serve hot with cream or custard made with some of the pineapple syrup instead of milk. Pineapple with Cardamom Syrup 1 medium pineapple, peeled, cored, and sliced into 8 rings 1/2 cup sugar 1/2 cup fresh orange juice 2 teaspoons crushed cardamom seeds vanilla ice cream Preheat the oven to 150°C. Place the pineapple slices on an oven tray and heat them until warm. In a medium saucepan, stir the sugar, orange juice, and cardamom seeds over medium heat until sugar dissolves. Increase the heat slightly and simmer uncovered for 10 minutes or until syrupy. Let cool until warm. Place two pineapple slices on each dessert dish and drizzle with cardamom syrup. Top with one or two scoops of ice cream and pour on a little more syrup. Pass the rest of the syrup at the table. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, May 4, 10 at 20:07 Ruthanna that photo is PRICELESS, lol! Here's a new recipe I am contemplating, from the Food Network's Web site. I am long overdue for coleslaw and I now don't need to bring pineapple to my barbecue since another friend is bringing apple pie. I'm thinking I might use crushed pineapple and double it and leave out the sugar for this recipe. It's very similar to one I make using lime juice. Cole Slaw 2001 Television Food Network, G.P. All rights reserved Prep Time: 30 min Inactive Prep Time: -- Cook Time: -- Level: -- Serves: 6 to 8 servings Ingredients One 3 pound head green cabbage, trimmed, shredded, and chopped 1 medium carrot, grated 1/3 cup minced red onion, soaked in cold water for 5 minutes and drained 1 tablespoon minced flat leaf parsley leaves 1/2 cup prepared mayonnaise 1/2 cup sour cream 3 tablespoons unsweetened pineapple juice 1 tablespoon granulated sugar 1 teaspoon celery seed Kosher salt and freshly ground black pepper, to taste Directions In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day. Or I might just try it for the heck of it. I eat coleslaw almost every week, it is a salad I can make ahead and pack for lunch. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 6, 10 at 19:31 I made my first foray into the pineapple cookalong. I made a coleslaw riff on the recipe above. Except I used about 1/2 cup pineapple and used a lot more veggies in the slaw, including steamed pea pods and green pepper, some cucumber and lots of celery since I didn't have celery seed and a bunch of scallions instead of red onion. I also added 1 tsp. of minced ginger and 1/2 rounded tsp. of corriander, and used about 1/4 cup parsley. I used a couple of shakes of lemon pepper too. It seemed kind of sweet to me so I also added a dash of rice wine vinegar. It's good slaw, the sweet and sour kind, but I don't think I like coleslaw with cream or sour cream or even yogurt dressing. I mean it is good but it just isn't my preferred taste. I like it with either vinegar and oil dressing or mayo-based dressing, with dill. So now I have just enough pineapple to make another of my old standby recipes. Sweet and Sour Tofu and Veggies (use chicken or pork if you don't like tofu) 2 tsp. cornstarch 2/3 cup pinapple chunks with juice 1 TBLSP cider vinegar 1/4 tsp. salt 1/3 TBLSP malt or molasses, or 1 tsp. honey 2 TBLSP soy sauce (I use the low salt kind) 1/4 - 1/2 tsp. ginger (the dried kind) dash pepper 1 med. onion 1 large carrot 1 green pepper 3/4 lb. tofu, cut into 1 inch chunks Disslove the cornstarch in 2 TBLSP water. Add 1/4 cup of pinapple juice (reserve chunks), 1/4 cup water, vinegar, honey, soy sauce, ginger and pepper. Set this aside. Meanwhile, heat some oil in your wok, about 2 TBLSP, or less, depending on your wok and wok skills. Sesame seed oil was recommended, but since I rarely see that, you can use peanut or soybean oil or canola oil if you are allergic to those other oils. Heat on high heat. Add onion and stir fry until transluscent. Add carrot and green pepper and stir fry a little more. Add tofu (can do tofu separately and set aside if you are concerned about the tofu breaking up. I just throw it all together and stir fry and let the chips fall where they may. I am going to use broccoli instead of green pepper, and you can use other vegetables in this, like red peppers, zuchinni or yellow squash, and cauliflower. When vegetables are heated through and almost cooked, reduce heat to med. Add the sauce and the reserved pineapple chunks and cook for about 10 minutes until the sauce is thickened and the flavors blend. Serve over rice. Garnish with toasted ground sesame seeds, chopped nuts or Chinese noodles. Serves 4. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Thu, May 6, 10 at 22:13 This is an old favorite. I made it in a bundt pan with a cream cheese glaze last week for an auction. I think it sold for $40 (!). * Exported from MasterCook * Pineapple Carrot Cake Recipe By :Katie Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon baking powder 3/4 teaspoon salt 1 2/3 cups sugar 1 cup oil 3 eggs 1 1/2 teaspoons vanilla 2 cups shredded carrots 1 cup coconut 1 cup chopped nuts 1 small can crushed pineapple -- drained Mix dry ingredients. Make a well in the center and add in order: sugar, oil, eggs, and vanilla. Beat by hand until smooth (use a good spoon - it's thick). Stir in remaining ingredients. Pour into greased and floured 13"x9" pan and bake @ 350° for 45 minutes. Will sink in the middle. Frost with your favorite buttercream or cream cheese frosting. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 6, 10 at 22:36 Grandma needs new glasses. In the sweet and sour sauce recipe I posted above it should read 1/2 TBLSP malt or molasses, NOT 1/3. I reread it and thought, what the? 1 tsp. IS 1/3 TBLSP. 1/2 TBLSP is 1.5 tsp. I have a 1/2 TBLSP measuring spoon though. Katie I'm so glad you posted that cake recipe. It is one of my favorite cakes but I never make it, I could never finish it before it would go bad on me. I guess I could do cupcakes or something like that and freeze them. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Thu, May 6, 10 at 23:13 Ruthanna, our frozen fruit cocktail salad must be a short-cutted version of that old recipe. They went with the can of fruit cocktail, mayo, whipped cream, cream cheese and mini-marshmallows. It is wonderful and yes, you could eat it for dessert. Beth o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, May 7, 10 at 9:45 I love pineapple, too! My favorite way to eat it, other than just plain, is grilled. As DH is the one to do the grilling, I'll have to ask him what he does, but I think all you need to do is throw it on the grill. It might benefit from a brush of oil, but I don't know if he does that. It's Soooo good grilled. Oh, and it's good on pizza, too. My son's girlfriend made a jalapeno and pineapple pizza as part of a pizza party they threw the other day. It was quite good. I don't know her recipe, though. A lot of good I am, huh? lol Sally o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, May 7, 10 at 10:41 Beth, I've also seen versions of that recipe with lemon Jell-O and Cool Whip. PINEAPPLE-ZUCCHINI BREAD â" makes 2 loaves 1 cup vegetable oil 3 eggs, beaten 2 cups sugar 2 tsp. vanilla extract 2 cups grated zucchini 1 cup drained crushed pineapple 2 tsp. baking soda 3 cups flour 3/4 tsp. salt 1 1/2 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground allspice 1 cup golden raisins 1 cup chopped pecans Preheat the oven to 350 degrees. Combine the oil, eggs, sugar and vanilla in a large bowl and blend well. Add the zucchini and pineapple. Mix the dry ingredients and spices together and add them to the zucchini mixture. Add the raisins and pecans and mix well. Pour the mixture into 2 greased and floured standard loaf pans. Bake for 1 hour, or until bread tests done. Cool in pans for 30 minutes. Turn out on a rack to cool completely. Wrap in plastic wrap and refrigerate for at least 1 day before serving. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 11:49 Time for a new subject... *********** AnnT ************* Please pick the next ingredient. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 17, 10 at 13:19 How about Rhubarb? Ann o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 13:33 Thank You Ann. I'll get the next Cookalong set up. Great choice! Here is a link that might be useful: Cookalong #28--------Rhubarb o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, May 17, 10 at 16:49 Well, I missed this cookalong entirely, although I did eat two Golden Pineapples just fresh, with some yogurt and honey. Does that count at all? Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, May 18, 10 at 9:27 I totally forgot about it. I've had so little time on the forums lately, it just slipped my mind. There's lots of good recipes here, though. Thanks to those of you that posted. Sally o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 9:33 Cutting a pineapple is not easy. How do you open/cut a fresh pineapple? dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, May 18, 10 at 10:23 darch, not hard to do at all. I just cut one up last night. I have a pineapple peeler/corer that I use when it's handy, it's similar to one for apples but last night I didn't feel like looking for it. So I just used a knife, I needed chunks for kabobs anyway. The corer works good if you need whole rings. Twist off the leaves. Cut a slice off the bottom so that the pineapple sets flat and slice down from the top to remove the outside. Lay it down and cut into slices. Finish the slices as preferred and remove the center core. Nancy o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, May 18, 10 at 10:33 I do as Nancy does, I pull off the leaves and then cut a small slice off the bottom. Cut down the sides with a sharp knife to remove the outer peel. After that I usually cut it into quarters and remove the core, leaving me with four pieces which I can then cut into spears or chunks as I need. Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 14:07 Annie & Nancy, As you know, Pineapple meat is the sweetest near the skin and gets more sour near the core. The way it is normal cut really waste a lot of the best part of a pineapple. I will try to do a video later the way I like to cut a pineapple. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, May 18, 10 at 14:53 darch, I had this sinking feeling that your question about doing pineapple was loaded. I hate it when people play games. I'm fine with the way I learned to do them. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 15:53 wizardnm, I find it amazing that we do communicate so differently. All I am doing is trying to be humble, to learn and to pass on and to exchange hopefully useful information here. I am sorry that you feel that I have devious and scheming intentions. I assure you that is not the case. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, May 18, 10 at 17:59 Wow...I missed this thread... I think that I like fresh pineapple....just fresh. We are lucky in that pineapple is one fruit that is very very good canned. I make a cheese and pineapple bake that gets raves...haven't done that in a while...but I love pineapple! in a cake a pie or a shrimp stir fry with pork or as a garnish for a rum drink...chicken salad with chunks of fresh pineapple is beyond yummy! dcarch...do you have a different way of cutting the pineapple than the way they do it in places where pineapple grows? Those little spiral cuts to remove just the row of eyes? And leave the top to use as a handle until you have the outside clean? There are about a bazillion videos on you tube showing how to cut a pineapple... Here's one. Linda C Here is a link that might be useful: cleaning a pineapple. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by shaun (My Page) on Tue, May 18, 10 at 20:46 Oh dear did you see that woman was missing fingers? Wonder if it was from cutting pineapple? o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, May 18, 10 at 20:59 Well, geez, I didn't even have enough patience to WATCH the whole video, if I had to pi&& around that much with a pineapple I'd never eat one! I just hack it up into pieces and call it good and that works for me. That's also why I seldom eat mango, I just can't stand to mess with it very long. Heck, most days I won't even eat grapes and they don't even take preparation. (shrug) I just don't like fruit very much and certainly not enough to really mess with it for very long. I've never noticed any difference in taste between the pineapple closest to the core and that closest to the peel, but this is Michigan and I doubt that any "fresh" pineapple I might get is very fresh at all. I guess I'll stick with canned for most purposes.... Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 22:38 lindac, thanks for showing the video. Thatâs the same idea I cut a pineapple to minimize waste and to take advantage of the tastiest part of the fruit. I will try to make a video when I have some time the next few days. I agree with you pineapple is wonderful for cooking in many recipes. Annie, yes, cutting a mango can be messy. I have also come up with a way to cut a mango which I think is better. I will also make a video to showhow when I have sometime. When I was in Hawaii, they also have a low acid pineapple which is much sweeter and smaller in size. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, May 19, 10 at 9:38 Well, if you could make it not slimy after being cut and put the pit in the center of it and have it still be ripe but not mushy by the time it reaches Northern Michigan, well, I might eat TWO mangoes a year. If it takes less time than that video to prepare it, geesh. But probably only in that lentil dish... Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Wed, May 19, 10 at 14:44 I am curious as to why you would think we didn't know how to cut a pineapple? and why you think you should make a video with all the others that are on You tube? I even have a little doo dad cutter thingey that works well to remove the eyes and save the maximum amount of fruit. Linda c. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Wed, May 19, 10 at 14:52 I find that a sturdy serrated knife works best for me in taking down a pineapple. I use a small, finely serrated knife for mangoes. The serrated blades slice through the stringiness of both fruits nicely. For me. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Wed, May 19, 10 at 20:24 "Posted by annie1992 ------------Well, if you could make it not slimy after being cut and put the pit in the center of it and have it still be ripe but not mushy by the time it reaches Northern Michigan, well, I might eat TWO mangoes a year----------Annie" I have come up with a way to cut and peel a mango without messing up your hands or the mango. ------------------------------ "Posted by lindac --------I am curious as to why you would think we didn't know how to cut a pineapple? " I went back and re-read my posts a few more times; I am not sure why you feel I have said that. "---and why you think you should make a video with all the others that are on You tube? â"" I suppose itâs that same reason why we need the Cooking Forum. What is that you can not find on YouTube and by Googling? You can always find hundreds of recipes and cooking methods of any food by Googling. "I even have a little doo dad cutter thingey that works well to remove the eyes and save the maximum amount of fruit. Linda c." Why donât you share a picture of this doo dad with us? After all, thatâs why I post the question," How do you open/cut a fresh pineapple?" dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, May 20, 10 at 8:54 This guy has a really cool pineapple peeler/ machete thingee. I want one!! Here is a link that might be useful: Pineapple peeler o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, May 20, 10 at 9:31 OK, I posted last night and now it's gone. Sigh. I've tried that technique where you cut the slice off the side of the mango, crosshatch it with a knife and then pop the piece of fruit out backwards so it can be removed from the peel. It doesn't work for me worth a darn, I always cut through the peel or I cut myself, or both. Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Thu, May 20, 10 at 9:37 Hey Annie, I saw your post. It was on the 'you want fries with that' thread. I think.. But I do remember seeing it. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, May 20, 10 at 10:58 I looked at a few videos. Typical time for the pros is under 4 minutes. The guy with the special tools does it in half that time. Videos are a great way to learn that sort of thing. As with other cooking videos, I picked up a couple of points that didn't come across in text based instructions. My pineapple peeling will be less awkward as a result. dcarch, I would like to see videos of your methods if you have time to shoot them. Jim o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Thu, May 20, 10 at 16:44 "Posted by jimster ----- dcarch, I would like to see videos of your methods if you have time to shoot them. Jim" I will try to do it this weekend. dcarch

NOTE: Rhubarb was numbered incorrectly Should Be 28 Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 13:32 This ingredient is perfectly timed. I know I was drooling over the rhubarb pie that Ann posted about on the WFD thread last week. Time to find those rhubarb recipes that get tucked away for most of the year. Thanks Ann! Nancy Follow-Up Postings: o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 13:35 Link to the last cookalong. Here is a link that might be useful: Cookalong # 26 ---------- Pineapple o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, May 17, 10 at 16:15 ALMOND RHUBARB CRISP (Serves 6) 1/3 c. whole natural almonds 1 1/4 lb. fresh rhubarb 1/4 c. water 3/4 c. sugar 1/2 tsp. almond extract 1/2 c. butter or margarine, softened 1/2 c. flour 1/4 tsp. salt Grind almonds in food processor or blender, or chop very finely. Wash and trim rhubarb; cut into 1" pieces. Place in buttered 1 1/2 qt. shallow casserole. Combine water, 1/4 c. of the sugar, and almond extract. Pour over fruit. Cream butter with 1/2 c. sugar, then beat in ground almonds, flour, salt. Sprinkle dough in large pieces over rhubarb. Bake at 375 degrees for 30 min. or till top is getting golden brown--I find it usually takes more than the 30 minutes. Serve warm or cooled. (I serve w/ whipped cream or vanilla ice cream.) Serves 6. Rhubarb Cream Pie 1 unbaked 9 inch pie crust...in a 9 inch pie pan 3 cups of rhubarb cut in 1/2 inch pieces 1 1/2 c. sugar 4 T. flour 3 eggs Add'l 6 T. sugar 1/2 tsp vanilla, pinch of salt, 1/4 tsp. cream of tartar Mix flour and sugar and pour over rhubarb in a large bowl, mix well , separate the eggs and add the yolks to the rhubarb and mix well. Place in pie shell and bake at 375 for 1 hour until center is bubbly and crust is brown. Cool slightly. Beat whites, salt, and cream of tartar until soft peaks form, add the 6 T. of sugar in batches and continue beating until stiff peaks form when you raise the beater. place merangue on pie and bake 5 or 6 minutes at 425 until lightly browned. Rhubarb Cake Ingredients: 1/2 c Butter 1 1/2 c Sugar, brown 1 Egg; beaten 1 ts Vanilla 1/8 ts Salt 1 c Buttermilk 2 c Flour 1 ts Baking soda 3 c Rhubarb; finely sliced 1/2 c Nuts; chopped I omit 1/3 c Sugar, brown 1/3 c Sugar 1/2 ts Cinnamon Procedure: Slice the rhubarb into 1/4" slices. Cream the margarine and 1¼ cups brown sugar; add the egg, vanilla and salt; mix well. Add the buttermilk, flour and soda; mix well. Stir in the rhubarb. Pour the batter into a well-greased "9x13" cake pan. Mix together 1/2 cup nuts, 1/3 cup brown sugar, 1/3 cup white sugar and 1/2 teaspoon cinnamon; distribute this mixture evenly over the unbaked cake batter. Bake for about 45 minutes in a 350 degree oven. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, May 17, 10 at 20:02 Perfect timing! My rhubarb is ready for pickin'! This one is quite good, and a little different than mosr rhubarb desserts I make. Vanilla Pudding With Baked Rhubarb 1 c sugar 1/4 c AP flour 1/2 tsp salt 2 c milk (not skim) 1-1/2 vanilla beans, halved lengthwise 4 large egg yolks, lightly beaten 4 T unsalted butter, cut into small pieces Baked rhubarb (recipe follows) Whisk together sugar, flour and salt in medium bowl, set aside. Pour milk into medium saucepan, scrape in vanilla seeds and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around edges of pan, about 7 minutes. Gradually add milk to flour mixture, whisking constantly. Transfer the milk/flour mixture to saucepan, cook over low heat, whisking constantly, 5 minutes. Put egg yolks in small bowl, whisk in small amount of the hot milk mixture. Add yolk mixture to saucepan. Cook over medium heat, whisking constantly until mixture comes to a boil and thickens, 10-12 minutes. Remove from heat and discard pods. Add butter and whisk until melted. Pass pudding thru a fine sieve into medium bowl, forcing it through holes with a rubber spatula. Cover surface of pudding with plastic wrap to prevent skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes. Spoon pudding into bowls, top with baked rhubarb. Pudding can be refrigerated, covered with plastic for up to 24 hours. Baked Rhubarb Unsalted butter, for dish 1 lb rhubarb stalks cut diagonally into 1 inch pieces 3/4 c sugar 2 T light corn syrup 1/2 vanilla bean, halved lengthwise Preheat oven to 375F butter an 8 inch square baking dish, set aside. Put rhubarb, sugar and corn syrup in medium bowl, scrape in vanilla seeds and add the pods. Toss together. Transfer to buttered dish and bake, tossing gently halfway thru, until tender, about 35 minutes. Discard pods, Let cool slightly. Toss gently before serving. Linda o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by westelle (My Page) on Mon, May 17, 10 at 21:47 This has been a family favorite for over 30 years. It's like a rhubarb custard with crunchy topping: Dutch Rhubarb Dessert Butter for pan 3 cups Rhubarb, cut into 1" pieces 1 cup flour, divided 1/4 cup melted butter 3/4 cup brown sugar 1 cup sugar 2 beaten eggs • Butter 8 X 8 pan. • Spread rhubarb in pan. • Mix 1 cup of the sugar, 1/4 flour and the eggs thoroughly and pour over rhubarb. • Topping: Melt butter, add brown sugar, 3/4 cup flour and pat on top of other mixture. • Bake for 35 minutes at 375º F. I usually substitute Quick Oatmeal for the flour in the topping portion. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, May 18, 10 at 9:59 Link to the other cookalongs. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, May 18, 10 at 10:08 My favourite rhubarb Pie recipe: Rhubarb Pie =========== Source: Madame Benoit Cooks at Home 1978 4 cups rhubarb, cut in to 1/2 inch pieces 2 eggs 1/2 cup white sugar 1/2 cup brown sugar 3 tablespoons flour pinch of salt juice of 1/2 small lemon 1/2 teaspoon vanilla pastry for two crusts 1 tablespoon sugar Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb. Pour into pour in to pie shell. Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar. Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, May 18, 10 at 19:22 I made this on Sunday for DH's birthday. He always requests rhubarb cream pie in lieu of cake... * Exported from MasterCook * Rhubarb Cream Pie Recipe By : Katie Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1/4 cup flour 3/4 teaspoon nutmeg 3 eggs -- slightly beaten 4 cups rhubarb -- cut in 1" pieces 2 tablespoons butter pastry for 9" pie Combine sugar, flour and nutmeg. Beat into eggs. Stir in rhubarb and put in pie crust. Dot with butter. Top with lattice crust, flute edge. Bake in 400F oven for 50-60 minutes. Cool before slicing. ***For a 10" pie I use 1 3/4 c. sugar, 1/3 c. flour, 1 tsp. nutmeg, 4 eggs and 5 c. rhubarb. Source: "Better Homes and Gardens New Cookbook, mid-60's" Yield: "1 9" pie" o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 20, 10 at 15:33 Anyone have any lowfat or "lower fat" ideas for rhubarb. I want to take some to a picnic this weekend. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, May 20, 10 at 15:41 Sure, I just got this recipe, haven't tried it yet, but it looks good. HEALTHIER-RHUBARB-RECIPE FOR LOW-FAT RHUBARB CAKE 2 cups chopped rhubarb 1 egg white 1 tsp. vanilla 1/3 cup apple sauce 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar pinch salt 1 tsp. baking soda 1 tsp. cinnamon or nutmeg 1 cup soured milk or buttermilk 2 cups flour Combine all ingredients, creaming butter and sugars first. Pour into a 13 x 9 baking dish. Sprinkle top with cinnamon and a bit more sugar if you wish. Bake at 350F for 35 - 40 minutes. Or a rhubarb crisp would be lower in fat and calories than pie, and I love it. You'd have to increase the recipe, of course, this is enough for two. Rhubarb Crisp From EatingWell: May/June 2007 2 servings 1 cup thinly sliced rhubarb 1/2 cup chopped peeled apple 3 tablespoons granulated sugar 1 teaspoon instant tapioca 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided 2 tablespoons all-purpose flour 2 tablespoons old-fashioned rolled oats, (not steel-cut or instant) 1 1/2 tablespoons packed dark brown sugar 1 tablespoon finely chopped pecans 1 tablespoon unsalted butter, melted 2 teaspoons pure maple syrup 1/8 teaspoon salt Preheat oven to 350°F. Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups. Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving. Per serving : 259 Calories; 9 g Fat; 4 g Sat; 2 g Mono; 15 mg Cholesterol; 47 g Carbohydrates; 3 g Protein; 3 g Fiber; 153 mg Sodium; 294 mg Potassium Annie o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 20, 10 at 17:13 Thanks Annie!! Normally I would make crisp, but I have this WEIRD thing about eating some foods hot or cold. I like to think of myself as a "not picky" eater, but every once and a while one of my food fetishes crops up. I don't like cold crisp or cold rice. Well, maybe cold rice pudding in a pinch, but not savory rice. Oh, I usually can't abide by cold soups except for gazpacho. Cold beet borscht really does me in in the "open mind" struggle. It's not a taste thing, my food issues seem to be over temp. and texture, because I don't like fresh plums either, but will eat them in crisp or jam and I love prunes. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Fri, May 21, 10 at 8:25 Here's one I make every year: Rhubarb BBQ Sauce 4 cups rhubarb peeled and chopped 1 scant cup of red wine vinegar 2 tbsp. Balsamic vinegar 1 cup dark brown sugar 1½ cups sweet onion, diced Bring ingredients to a boil. Reduce heat; cook 1 hour on low stirring frequently. Cool and puree in blender. Puree may be refrigerated for later completion. Bring to boil over medium heat. Add: 1 heaping tbsp. minced garlic ½ tsp. dry mustard ½ tsp. cinnamon 12 oz. tomato paste 2 tbsp. Worcestershire sauce ½ tsp. salt 3 oz. water 1 tsp. Tabasco Sauce 1 tsp. liquid smoke Bring to boil again then turn off, cool and stir in: ½ cup light brown sugar ½ cup bourbon This freezes well. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by fearlessem (My Page) on Mon, May 24, 10 at 0:03 Ann -- I just have to thank you again for your fabulous rhubarb pie recipe. I have taken to making it with the zest from an orange and juice from half an orange replacing the lemon... Brought it to a party tonight and people's eyes rolled back in their heads when they tasted it. Hands down my favorite pie now, and one of the only pies I ever want more than one piece of... Emily o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Mon, May 24, 10 at 1:08 Emily, I love Ann's recipe, too. I also added the zest from an orange. My friend said it was the best pie she had ever eaten. Pie, not just rhubarb pie. It was her first rhubarb pie ever. o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, May 24, 10 at 10:46 Does anyone know anything about freezing rhubarb? I have been so sick and weak that I haven't had the energy to make anything, especially something like rhubarb jam, which in my case almost always ends up being rhubarb sauce. I am thinking maybe I could at least freeze some for a pie or cobbler later in the season when I get my health back. o RE: Cookalong #28---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 8:45 Oh boy, I messed up the Cookalong number, it should have read #28. Made it hard to find. But here we are and it's time for a new subject... Drum roll...I'm picking a name from those who posted to this thread............. >>>>>>>>>>>> LindaC will you please pick our next Cookalong ingredient to focus on? Now remember, no seafood, fish. poultry or meat, I want everyone to be able to play.... Nancy o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Jun 7, 10 at 11:04 Corn??? Since it's that time! o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 11:47 I love corn, let's give it a try. We did corn a long time ago (Cookalong 12) but we have many new people and I think corn is one of those things that we all love and can always use new ideas for. Thank you, Linda! Here is a link that might be useful: Cookalong #29 Corn!!!! o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by beth4 (My Page) on Mon, Jun 7, 10 at 14:57 Pink, I freeze my rhubarb all of the time. Here in Utah, we've had such a cold, long spring (which I've LOVED), that I just picked my first batch of rhubarb just last Monday, 31 May. So I chuckle that the rest of the cooking forum is moving on to other things, and we're just getting our rhubarb. :) Anyway, just pick your rhubarb. Cut into 1 inch stalks (I find that's the size I use for pies, cobblers, muffins, sauces, etc.), put in freezer bags and freeze. I do nothing else. When I defrost the rhubarb, I then measure it and treat it like it's fresh. And this method works wonderfully for me...and gives me the taste of fresh rhubarb all year long. I love rhubarb sauce or rhubarb pie in the fall and winter! o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Mon, Jun 7, 10 at 15:52 I haven't seen a scrap of rhubarb here this year. I think it has to come from somewhere else with a cooler climate, perhaps the Spanish mainland. But when I do get it these are my favourite recipes: Rhubarb & Orange Compote Ingredients for 2 servings: 2 1/4 cups of rhubarb cut in 1 inch pieces 1 orange 2 teasp grated orange peel, plus a few thin slices for decorating 1/2 cup granulated sugar 1/2 cup water 1) Peel orange and remove all white pith. Section into quarters then slice each quarter crosswise into 6 fan-shaped pieces. 2) Put rhubarb and orange in saucepan with orange pieces, grated orange peel, sugar and water. 3) Cook without lid until mixture is reduced, about 15 minutes. Remove from stove and cool. 4) Refrigerate until icy cold and serve decorated with a few julienne slices of peel. Makes a great breakfast dish, tangy and refreshing. ************************************** Here's the rhubarb pie recipe with my favourite pastry that's irresistible to the last crumb. Rhubarb Pie 5 cups rhubarb cut into 1 to 1 1/2 inch pieces 1 1/2 cups sugar 1/3 cup flour pinch salt 1 teasp grated orange peel 2 TBS butter Combine above ingredients except butter in a bowl and turn with a spoon so all rhubarb is evenly coated. Prepare pastry and line a nine inch pie plate. Fill with rhubarb mixture and dot with the 2 TBS butter. Put on top crust, flute edges and brush top crust with 1 egg yolk combined with 1 teasp water. I also sprinkle all over with a little sugar. Bake 10 minutes at 425F then lower heat to 350 for about 40 minutes more or until top is golden. Here's Nathan's Pastry - sufficient for 1 pie as above size pieplate: Nathan's Never-Fail Pastry: Preheat Oven to 425F (220C): 2 1/2 cups flour 1/2 teasp salt 1 teasp baking powder (not baking soda !) 1/2 pound (227 grams) lard - such as Tenderflake Lard 1 teasp white vinegar 1 egg slightly beaten (see point 3 below) 1) Mix flour, salt and baking powder in large bowl 2) Cut lard into flour with two knives until it's all in small crumbs 3) Beat egg in your measuring cup with a fork, then add vinegar to that and carefully add water until you have 1/2 cup of liquid mixture. 4) Add liquid to flour and mix gently with fork until all is moist. Form it into a ball. 5) Divide into two even balls, sprinkle with flour and wrap in tin foil in two pkgs and put in fridge to cool for at least half an hour if possible. SharonCb o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dgkritch (My Page) on Mon, Jun 7, 10 at 16:55 Yep, exactly what beth4 said! I do the same, but my "chunks" may be closer to 1/2" than 1". It actually cooks a little faster since the cells are already broken. It softens in the freezer, but tastes like fresh! Thanks for asking about lower Cal recipes and thanks to Annie for posting them! I'm NEEDIN' that cake now! The BBQ sauce looks great too, moosemac! Deanna o RE: Cookalong #27---------RHUBARB!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jun 7, 10 at 17:37 Now if I could just find some of the dang stuff! Looked all over for it last weekend. It was 4.00/lb. the first time I saw it at Wegman's, not it's $5. None at the so called "farmers" market, seems they are always sold out when I go, and none at the greengrocer. I've been too sick to get out into the country, but next week I am going strawberry picking so I might try to look for a place along the way to the U-pick farm, which is 45 min. N of me.