|Chef Paul Prudhomme's Louisiana Kitchen|
|by Paul Prudhomme|
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous.
Results 11 - 20 of 43 for strawberry rhubarb jelly
Cook rhubarb on low until mushy. Add sugar and bring to boil. Add jello mixes, let cook 10 minutes. Put in jars.
Blend fruit with ... longer. Bring to boil and cook 6 to 7 minutes. Stir in gelatin. Let cool. When cool, remove to jelly jars and freeze. Yield: 3 pints.
Mix together rhubarb, water, and ... stirring often. Cook until tender; remove form heat. Let stand until stops boiling. Mix small package jello. Seal in jars.
Clean rhubarb, cut it ... until tender (about 15 minutes). When boiling stir in Jello. Cook 5 minutes. Put into pint jars. Let cool and cover. Makes 5 pints.
Cook rhubarb, sugar and pineapple for 20 minutes. While still simmering, add jello. Pour into hot sterilized jars and seal with hot seals and rings.
Cook rhubarb and sugar until done. Add Jello. Thoroughly mix. Put in hot jelly jars. Seal with wax.
Add just enough ... (just a little). Cook for 8 minutes, then add strawberry Jello to the cooked rhubarb. Cool and store in the refrigerator. Can be frozen.
Combine rhubarb and sugar. Cook and stir until boiling. Remove from heat. Add strawberry Jello. Pour into jars or glasses.
Cook rhubarb and water slowly. When rhubarb is tender add sugar. Bring to a boil and add Jello. Pour into glass jars and seal with paraffin.
Mix together. Cook rhubarb and sugar over medium heat until tender. Stir in undissolved gelatin. Pour into jelly glasses. Can be put in freezer also.
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