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(filling)
4 cups of fresh cut rhubarb
1 cup of sugar
1/2 cup of water
a couple drops of food coloring
(dough)
one store-bought pie crust [hey, call me lazy. I swear
I'll try making my own next time!]
(top crust)
1/2 cup sugar
1/4 cup flour
1/6 cup (or so) butter or margarine
Cinnamon to taste
Preheat oven to 350*
To make the filling, put the sugar, water, and food color
in a saucepan and bring to a boil, stirring occaisionally. When the
sugar water is boiling, add the cut rhubarb. Cook it for about 20
minutes, stirring occaisionally. It should all be fairly soft by
then, with just a couple mushy pieces here and there. Drain off the
extra liquid in a colander. For the pie crust, unwrap it. Put the
filling in the crust. For the topping, mix the sugar, flour, and
cinnamon together. Use a fork to mash the butter in until it's crumbly,
(make sure to get all the way to the bottom of the bowl.) Spread
mixture evenly on top of the pie.
Bake at 350* for 35-40 minutes, or until top is lightly
browned. Remove and let cool.
4 Chicken Breasts, fresh or frozen.
App. 2 cup lime juice, more if possible--I
used fresh squeezed limes for 2 breasts,
and my fingers gave out at 1 cup.
Pepper, garlic (dehydrated), dill,
onion (dehydrated), and
other seasonings to taste.
Lots of Aluminum Foil
A gas grill--charcoal can be used,
but I'm not sure about times
and temps. Guess you'll have
to guess.
Heat gas grill to medium. To
make the sauce, mix the various seasonings with the lime juice. Cut
generous rectangles of foil, and place 1 chicken breast in the center of
each. Fold the sides up slightly, so as to make a depression in the
middle. Pour 1/4 of the lime juice mixture into each. Wrap
the foil into a packet so that no juice spills out. Wrap each in
a couple more pieces of foil to ensure that the lime juice stays put.
Place the foil packets on the grill and cook for 30-40 minutes. Remove
from heat, but don't turn off the grill. Open the foil packets, and
pour any remaining juice into a container. Place chicken on grill
and braise lightly. If there was juice left over, pour it over the
tops slowly. Remove when outsides are lightly browned. Eat.
2 cans of beer, any type
Barbecue sauce
Seasonings, onion, garlic, dill, etc.
1 whole chicken
Gas grill--see above
Heat gas grill to Medium. Open the first can of beer, and either take a sip (yech.) or pour a little into a medium sized bowl. Prepare the chicken, ie. washing it up, tying the legs, pulling skin around, and getting the neck and stuff out of it's butt. Fun stuff. Make a sauce by mixing about half the other can of beer half and half with barbecue sauce, and add seasonings. Jam the chicken butt first onto the first can of beer. Make sure the neck's pretty closed off. Set the beer with chicken atop on the grill. Baste heavily with the beer/barbecue mixture. Cook for 2-4 hours, depending on the size of the chicken, basting every 10-15 minutes. When the chicken is done, (figure it out yourself) remove from heat, pull the beer out of it's butt, and serve. Enjoy.
Oh, and yes--this is a serious honest to god recipe. It's decidedly nummy too, and the alcahol cooks out, really.
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