A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Rhubarb Meringue Dessert
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- #68719
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1 tablespoon sugar
3 eggs, separated
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup half and half
2 1/2 cups cut-up rhubarb
1/3 cup sugar
1 teaspoon vanilla extract
1/4 cup flaked coconut
directions
Preheat oven to 350 degrees F.
Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in an ungreased square pan, 9 x 9 x 2 inches. Bake for 10 minutes.
Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake for 45 minutes.
Beat egg whites in medium bowl with an electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time. Continue beating until stiff and glossy (do not underbeat). Beat in vanilla.
Spread over rhubarb mixture, then sprinkle with coconut. Bake for about 10 minutes or until light brown. Cool for about 30 minutes.
Cut into 3-inch squares.
added by
cookietheresa
nutrition data
492 calories, 21 grams fat, 69 grams carbohydrates, 7 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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