|Please to the Table: The Russian Cookbook|
|by John Welchman|
Discover the entire continent in this classic collection of 400 recipes. Please to the Table is the first book to interpret the joyous cacophony o...
1 - 10 of 211 for strawberry rhubarb pineapple
Mix sugar and rhubarb and allow to ... rolling boil. Add pineapple and simmer 3 ... add Jello and stir until dissolved. Pour into sterilized jars and seal.
Let above stand overnight. On low heat stir until sugar is dissolved. Cook 20 minutes - add strawberry Jello. Pour in glass jars - seal with paraffin.
Boil rhubarb, sugar, and pineapple for 20 minutes, stirring constantly. Remove from heat, add Jello and stir until dissolved. Place into hot jars and seal.
Cook rhubarb, 1/2 cup water and sugar to just tender. Add jello and stir until dissolved. Add pineapple, nuts and celery; let chill until firm.
Mix pineapple and rhubarb in 10 or ... hot, sterilized jars, filling jars to within 1/2 inch of top. Remove air bubbles; seal at once. Yields 12 half pints.
Mix rhubarb, sugar and pineapple, let stand ... heat add Jello mix well and cool. Can be put in jars. Good with chicken, pork, etc. We love it on ice cream.
Cut and wash rhubarb; put into saucepan along with the pineapple and sugar. Let ... stir until dissolved. Put into jars and refrigerate. Makes 2-3 pints.
Boil rhubarb with small amount ... Add sugar and pineapple and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
Put pineapple in bottom of glass dish. Put the rhubarb over the pineapple. ... Bake at 350 degrees for 50 minutes. Great with whipped topping or ice cream.
Cut rhubarb in 1 inch pieces. Boil rhubarb, sugar and pineapple 20 minutes. Add Jello. Put in container. Can or freeze.
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