Text 2031, 56 rader
Skriven 2010-09-25 17:57:00 av JIM WELLER (1:123/140)
Ärende: heirloom recipes
========================
I came across a collection of old family recipes at ancestry.com
submitted by various genealogy buffs. They are mostly from Canadians
or descendants of Canadians living in the USA. Some are authentic,
passed on through the generations and others are cribbed from modern
published sources, but aroused somebody's childhood memories of a
dish.

Many are from Newfoundland and Irish based, Nova Scotia (Scottish
roots) and Quebec (and therefore French in origin).

Some date all the way back to the 1600's but others are from the
1950's. I was amused to see marshmallow pineapple ambrosia described
as "historical" cause some kid's mother made it in the 50's.

Makes me feel historical. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (AC) Gary Boivin's Rhubarb Squares
Categories: Heirloom, Canadian, Desserts, Fruit
  Servings: 18

      1 C  all-purpose flour
    1/2 C  sifted confectioners' sugar
    1/2 C  butter or margarine,
           softened
      1 C  sugar
    1/4 C  all-purpose flour
    3/4 ts baking powder
      2 lg eggs, beaten
      3 C  diced rhubarb

Combine the 1 cup flour and confectioners' sugar; cut in butter with
pastry blender until mixture resembles coarse meal. Press mixture
evenly into a lightly greased 13 x 9-inch pan. Bake at 350 F for 12
minutes.

Combine sugar, 1/4 cup flour, and baking powder. Add eggs, and mix
well. Stir in rhubarb, and pour over prepared crust. Bake at 325 F
for 45 to 50 minutes. Cool and cut into squares.


  From: Roots.Ancestry.Com              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Like the Gypsy the Ruro-Vampyre has historically faced discrimination

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