- 91. JELLIED FRUIT SALAD
- Mix dry Jello with 2 cups boiling water. Add fruits. Pour into large salad mold and chill. Serves 10.
Ingredients: 4 (jello .. strawberries ...)
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- 92. RHUBARB JELLY
- Combine rhubarb and sugar. Cook and stir until boiling. Remove from heat. Add strawberry Jello. Pour into jars or glasses.
Ingredients: 3 (jello .. rhubarb .. sugar)
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- 93. RHUBARB JELLY
- 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.
Ingredients: 4 (sugar ...)
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- 94. TOMATO ASPIC JELLY SALAD
- Dissolve Jello in hot water; add cold tomato juice, horseradish and Worcestershire sauce. Mold. Serves 8-12.
Ingredients: 5 (jello .. juice .. sauce ...)
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- 95. JELLY BREAD PUDDING
- Preheat oven to 350 degrees. Grease 8" square baking dish. Spread 1 side of each slice of bread with butter. Place 4 slices in 1 layer on bottom of ...
Ingredients: 7 (bread .. cinnamon .. eggs .. milk .. preserves ...)
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- 96. RHUBARB JELLY
- Add just enough water ... 8 minutes, then add strawberry Jello to the cooked rhubarb. Cool and store in the refrigerator. Can be frozen.
Ingredients: 3 (jello .. rhubarb .. sugar)
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- 97. TOMATO JELLY
- Mix tomatoes, sugar and lemon juice. Bring to a boil for 2 minutes. Stir in Jello and put in jars.
Ingredients: 4 (jello .. juice .. sugar .. tomatoes)
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- 98. JELLY COOKIES
- Mix flour and sugar. Add butter and mix until coarse crumbs are formed. Add egg yolks and vanilla and mix with fingers until dough holds together. ...
Ingredients: 6 (flour .. preserves .. sugar .. vanilla .. yolks ...)
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- 99. RHUBARB JELLY
- Cook rhubarb and sugar about 15 minutes. While still hot, stir in strawberry Jello. May be sealed in jars. Keeps well.
Ingredients: 3 (jello .. rhubarb .. sugar)
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- 100. TOMATO JELLY
- Bring first 3 ingredients to a boil. Cook 20 minutes. Remove from heat. Stir Jello until dissolved. Pour into jars. Refrigerate and it will jell.
Ingredients: 4 (juice .. sugar ...)
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