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Rhubarb-Apple Relish (recipe -into 1/4-inch-thick wedges
-follows) Sweet-Potato Fries (opt.,
Sourdough Biscuits (separate Separate recipe)
-recipe) 2 c Fresh spinach leaves, rinsed
3 tb Butter, softened -and stems removed
1 lg Green apple, cored and cut 1 lb Thinly sliced baked ham
1. Several hours or day before serving, prepare Rhubarb-Apple Relish.
About 1 hour before serving, prepare Sourdough Biscuits (sourdough
starter must be prepared at least 3 days in advance).
2. Prepare sauteed apple wedges: In large skillet, melt 1 T butter and
saute apple wedges until tender-crisp and lightly browned on both
sides. Set aside to cool to room temperature.
3. Just before serving, prepare Sweet Potato Fries, if desired. To
assemble sandwiches, split Sourdough Biscuits; spread remaining
butter on both cut sides of split biscuits.
4. Place biscuit bottoms on 4 individual plates. Divide spinach
leaves, ham, and apple wedges onto biscuit bottoms. Divide
Rhubarb-Apple Relish on each sandwich and add biscuit tops. Serve
immediately with Sweet-Potato Fries, if desired.
Rhubarb-Apple Relish: In large skillet, heat 1/2 T vegetable oil. Add
1/2 C coarsely chopped rhubarb and 1/2 C peeled, coarsely chopped
apple; cook until rhubarb is slightly softened. Add 1 T cider vinegar
to skillet and cook until vinegar evaporates. Add 2 T honey and 2 T
prepared brown mustard to skillet; cook relish until bubbly. Spoon
relish into small bowl; cover and refrigerate until cold.
Country Living/May/91 Scanned & edited by Di Pahl & gg
Yields
4 servings
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