|The New Cranks Recipe Book|
|by Nadine Abensur|
From warm asparagus salad to Homity Pie, from braised celery in cream sauce to chocolate pecan tart, this book draws its inspirations from all cor...
51 - 60 of 126 for pineapple jelly
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.
Dissolve gelatin in ... syrupy. Fold in pineapple chunks, orange segments, ... cream, orange segments and cherries just before serving. Makes 12 servings.
Bring tomatoes to a boil, add sugar. Boil 15 minutes, stirring. Stir in Jello and pineapple. Put in sterilized jar. Seal.
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.
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.
Dissolve gelatin in the hot water. Add cold water. Chill until partially set. Fold in remaining ingredients. Chill until firm.
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. ...
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).
Cook first four ingredients for 15 minutes; add jello. Cool. This can be frozen.
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.
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