|The Oxford Companion to Italian Food|
|by Gillian Riley|
Universally acclaimed by the critics, and now available for the first time in paperback, here is an inspiring, wide-ranging, AZ guide to one of th...
1 - 7 of 7 for squash jelly
Add no liquids. ... own. Place grated squash in large pan; ... another 6 minutes, stirring frequently. Add Jello. Stir to dissolve; put in jars and freeze.
Add 1 cup water to squash and boil 6 ... lemon juice and pineapple and cook 6 minutes more. Add Jello and cook 6 minutes more. Seal in jelly or pint jars.
Peel and shred zucchini squash. Add water ... and/or put into freezer. This jelly is delicious and a good way to use the extra squash in the summertime.
Drain grated squash thoroughly. Add water ... Add lemon juice, pineapple, and sugar. Add gelatin and boil 2 minutes. Put in jars. Store in refrigerator.
Preheat oven to 375 degrees. Cut squash in half lengthwise. ... 1/2 x 1-inch jelly roll pan; set ... through. Sprinkle spinach with paprika. Serve immediately.
Peel the zucchini ... place in a jelly roll pan. Dry ... when those Jersy tomatoes are in season in the summer, there is nothing better than this salad.
Beat eggs 5 ... onto a greased jelly-roll pan (cookie ... beat until smooth. Unroll cake and spread filling on it. Roll again. Slice "wheels" from the roll.
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