|Roman Cookery (None)|
|by Jane Renfrew|
When the Romans invaded Britain in AD43 they introduced many items into the nation's diet which are still in common use today.
1 - 10 of 33 for molded desserts
Result Page: 1
Bring water, apricot ... mixture into a mold prerinsed with cold ... soy yogurt, whipped tofu topping, or natural vanilla or rice dream soybean ice cream.
Add to: Add: Mix and chill 1/2 hour until semi-firm. Fold in: 2 tbsp. low cal orange marmalade Let cool and set 2 hours.
Dissolve 1 (3 ... to smooth out lumps before hand), chopped walnuts, celery, and mayonnaise. Pour in a 5-cup mold or 8-inch square pan. Chill until firm.
Defrost berries, drain ... until double in volume. Whip gelatin, fold cream into gelatin. Add fruit. Pour into mold. Chill until firm. Unmold onto plate.
Pour 1 cup ... Pour into 1-quart mold. Refrigerate 1 ... Repeat, if necessary. Garnish edge of mold with orange sections. Makes 6 servings, 49 calories each.
Mix Jello in hot water, add cold water and chill until thickened. Add Jello slowly to sour cream mixing with electric mixer. After blending until ...
Mix Jello and water; fold in sherbet, Cool Whip, and oranges. Put in large cake pan or angle food cake pan. Refrigerate until set.
In a bowl ... Pour mixture into 8 cup mold. Chill until firm. Unmold onto chilled plate. Garnish with whole strawberries. Delicious as dessert or salad.
Drain mandarin oranges, reserving syrup. Add water to make 1 3/4 cup. Heat 1 cup of the liquid to boiling, add Jello and stir until dissolved. Add ...
Add boiling water ... Spread over Jello mold and sprinkle top with wheat germ or chopped walnuts or use both. Decorate with walnut or cherry. Delicious.
Result Page: 1
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