|The Book of Sauces|
|by C. Herman Senn|
PREFACE Since sauces accompany practically every dish, whether it be savory fish or meat or a sweet, it follows that sauce-making constitutes a mo...
1 - 10 of 37 for peach parfait
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Slice peaches in parfait glasses or a ... Irish rose wine, probably the cheapest brand on the market. Marsala would probably be ok but it's not so sweet.
In 2 quart bowl add hot water to gelatin. Stir until dissolved. Add ice cream in four parts. Mix thoroughly after each part is dissolved. Chill 20 ...
If using fresh peaches, let stand about 15 minutes, after mixing with sugar. Drain peaches (fresh or canned), reserving syrup. Add water to syrup to ...
Prepare one 4-serving ... Alternate the 2 gelatin mixture in parfait glasses, ending with whipped gelatin. Serves 6. Each equals approximately 50 calories.
Combine fruit juices - heat to boiling. Add marshmallows - stir until dissolved. Cool. Add peaches, fold in whipped cream and pour into crust. Freeze ...
Beat cottage cheese ... mixture and peaches in parfait glasses. Start and end with whipped cream mixture and garnish with slivered almonds. Chill. Serves 6.
Dissolve 1 package Jello in 1 cup boiling water. Add cold water. Chill in serving bowl until slightly thickened (will be consistency of unbeaten egg ...
Beat cottage cheese ... sliced peaches in parfait glasses. If desired, ... slivered almonds. Chill thoroughly before serving. 6 servings. (Ken's favorite.)
If peaches are too tart, mix them with a small amount of sugar before adding to the gelatin mixture. Spread oats in shallow baking pan; toast in oven ...
Dissolve Jello in hot water. Break up ice cream with fork and stir in Jello (let chill for 10 minutes). Mix in peaches and flavoring. Pour in pie ...
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