Recipe - Pear-Rhubarb Cobbler

FILLING
1 pack Frozen rhubarb (10 ounces)
3 Ripe pears, any variety
2 tablespoon ;Water
One fourth cup Sugar *
2 tablespoon Cornstarch
One fourth teaspoon Cinnamon
1 tablespoon Cinnamon candies (red hots)
1/8 teaspoon Salt
1 One half tablespoon Butter or margarine

CRUST
1 One fourth cup Biscuit mix
1 tablespoon Sugar
2 tablespoon Butter; melted
One half cup Milk

* Note: If rhubarb is unsweetened, increase sugar to 2/3 cup.

FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into
1/2inch cubes. Add to rhubarb along with water.

Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and salt.
Add to fruit mixture. Pour into greased 8inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini