|Cost-Effective Recipes for 10 to 100|
|by Donna Foster|
Other Van Nostrand Reinhold Titles of Related Interest Quantity Food Production, Planning, and Management Second Edition By John B.
Results 71 - 80 of 658 for desserts oranges
Combine Jello, both puddings and water; boil until clear. Cool but don't let set in refrigerator. Stir in Cool Whip and mandarin oranges. Chill.
Dissolve Jello in hot water; fold in sherbet. Stir until dissolved. When partially set, fold in oranges. Chill until firm.
Mix crust. Press into 8x8 inch pan or pie tin. Mix gelatin, sugar, and salt thoroughly in small saucepan. Add water and cook on low heat, stirring ...
Dissolve gelatin in cold water. Add boiling water. Add orange juice, lemon juice, and sugar. Chill until thick. Whip cream and fold into above ...
Mix Jello with boiling water, add cold water and thawed orange juice. Add fruits and nuts, pour into large glass dish. Refrigerate until set. Cook ...
Butter 9"x13" cake ... pan. Put mandarin oranges on top of ... in whipping cream. Pour mixture over the other. Let set in refrigerator until ready to use.
Put Jello, tapioca ... cook until pudding is thick. Let set until cool. Add Cool Whip, pineapple and oranges. Mix all together and refrigerate overnight.
Garnish: 11 oz. can mandarin oranges 1/4 lb. green ... well). Serves 8 to 10. (I double the filling recipe for a large springform pan but use only one cake.)
Bring water, tapioca ... pudding to boil. Dissolve the package of orange Jello; let cool. Add the can of mandarin oranges and the Cool Whip. Refrigerate.
Dissolve gelatin in boiling water. Stir in orange sections with syrup. Add sherbet by spoonfuls; stir until melted. Pour into serving bowl. Chill ...
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