Pear-rhubarb cobbler

 
                            PEAR-RHUBARB COBBLER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fruits                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
    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
                         -----CRUST-----
    1 1/4   c            Biscuit mix
    1       tb           Sugar
    2       tb           Butter -- melted
      1/2   c            Milk
 
   *  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.
   
                          [ FARM JOURNAL's Complete Pie
   Cookbook; 1965 ]
                               per Fred Peters Submitted
   By WARING@IMA.INFOMAIL.COM (SAM WARING)  On   11 MAY
   1995 070254 -0600
  
 
 
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