|The New Complete Book of Mexican Cooking|
|by Elizabeth Lambert Ortiz|
With more than three hundred recipes, nearly sixty of which have never been published before, Elisabeth Lambert Ortiz--an expert on Latin America...
Tip: Try glass salad for more results.
1 - 10 of 17 for stained glass salad
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Mix ingredients together, refrigerate.
Stir all ingredients together. Chill before serving.
Mix all together. Serve. Keep in refrigerator.
Dissolve each of the above in 1 1/2 cups water. Pour in separate pans to mold. Bring to boil water, sugar and pineapple juice. Stir in lemon Jello. ...
Dissolve each of the above in 1 cup hot water and add 1/2 cup cold water to each. Let set until firm. Cut into cubes. Then take 1 box lemon Jello ...
Layer in the following order and stir just before serving. Soak bananas in pineapple juice. 1 lg. can pineapple chunks, drained 1 can mandarin ...
Dissolve each in 1 1/2 cups boiling water. All pans the same size. Dissolve 1 package Knox gelatin in 1/4 cup cold water. Add 1 cup heated pineapple ...
Combine all ingredients and chill until ready to serve. Bananas will not turn dark. Place in clear glass bowl for the beauty of the salad.
Drain pineapple, oranges, and strawberries. Mix all ingredients together. Refrigerate at least 6 hours. May be made a day ahead.
Dissolve each Jello separately in 1 1/4 cups hot water. Let Jello stand until firm; chip up. Mix cracker crumbs, sugar, melted butter and vanilla. ...
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