Post by chief_cook2 on Mar 20, 2003 19:51:27 GMT -6
1 pkg fresh strawberries (8 oz)
3 stk strawberry rhubarb
1/2 c brown sugar
1/2 c water
2 t lemon juice
1 1/2 c bisquick
1/2 c skim milk
1 pkg cool whip ( 8 oz)
Clean and hull strawberries - Cut into 1/2-inch pieces. Wash
rhubarb - Cut into 1/2 inch pieces. Place slices, water, brown
sugar and lemon juice in a large pan with a tight fitting cover,
heat on medium just until it begins to boil. In the meantime mix
bisquick and milk with a fork until soft dough forms. Gradually
add bisquick dough to the boiling fruit, in the shape of small
balls, Cook on medium for 10 minutes uncovered. Cover and cook
for an additional 10 minutes. Pour into a large serving dish all
at once, cool, cover with cool whip and a few whole strawberries
for added color.
3 stk strawberry rhubarb
1/2 c brown sugar
1/2 c water
2 t lemon juice
1 1/2 c bisquick
1/2 c skim milk
1 pkg cool whip ( 8 oz)
Clean and hull strawberries - Cut into 1/2-inch pieces. Wash
rhubarb - Cut into 1/2 inch pieces. Place slices, water, brown
sugar and lemon juice in a large pan with a tight fitting cover,
heat on medium just until it begins to boil. In the meantime mix
bisquick and milk with a fork until soft dough forms. Gradually
add bisquick dough to the boiling fruit, in the shape of small
balls, Cook on medium for 10 minutes uncovered. Cover and cook
for an additional 10 minutes. Pour into a large serving dish all
at once, cool, cover with cool whip and a few whole strawberries
for added color.