|Sherry (Faber books on wine)|
|by Julian Jeffs|
Tells the history of sherry, stretching from Chaucer's wine of Lepe, through Shakespeare's sherris-sack, to the sherry of today.
Results 51 - 60 of 126 for pineapple jelly
Bring tomatoes to a boil, add sugar. Boil 15 minutes, stirring. Stir in Jello and pineapple. Put in sterilized jar. Seal.
Stir well and ... cheese 1 sm. can crushed pineapple, drained 1/2 c. mayonnaise 1/2 c. canned milk 1 tsp. chopped onion Mix well and refrigerate to set.
In a medium ... cup of the pineapple juice. Stir in ... spoon into a 12 cup mold. (Can use a 13 x 8 inch Pyrex dish.) Chill until firm. 10 to 12 servings.
Use only 2 cups water to large package of Jello. Put it in refrigerator until it is like syrup. Add pineapple and sour cream. Pour in mold.
Cook zucchini for 15 minutes, stir constantly. Add other ingredients. Mix together and bring to a boil. Boil for 6 minutes. Turn off heat, add Jello. ...
Bring zucchini and ... minutes. Add next ingredients. Boil 1 minute (rolling boil). Pour in jars and seals. You can substitute raspberry Jelly, if you wish.
Cook first four ingredients for 15 minutes; add jello. Cool. This can be frozen.
Put on stove ... warm Jello and pineapple, stirring to ... or carrots as desired. Put in mold and cool in refrigerate (at least 4 hours prior to serving).
Dissolve gelatin in ... syrupy. Fold in pineapple chunks, orange segments, ... cream, orange segments and cherries just before serving. Makes 12 servings.
Dissolve gelatin in the hot water. Add cold water. Chill until partially set. Fold in remaining ingredients. Chill until firm.
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