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Mix cornstarch, sugar and salt. Add egg yolk and cream well. Gradually add half and half and mix well. Cook until a thick custard forms ...

Cover corn cobs with 3 ... add water. Add Sure Jell, bring to a boil and add sugar. Boil 3 minutes or until jelly stage. Skim and put in jars.

Pour cider into a large saucepan. Add fruit pectin; mix well and add candies. Place over high heat and stir until mixture comes to hard ...

Wash the corn cobs and ... container. Add the Sure Jel and bring to a ... transparent, coral red jelly with a flavor very much like plum jelly.

Pour juice and Sure Jell on high heat. Bring ... to hard boil. Boil 1 minute. Remove from heat; remove foam. Put in glasses. Seal with paraffin.



Mix first 5 ingredients. Bake in 9 x 13 inch pan or two (9 inch) round pans at 350 degrees for 25 to 30 minutes. Cool slightly. Poke holes ...

Boil broken cobs in water ... 3 cups. Add Sure Jell and bring to a ... Pour into jelly glasses and seal with paraffin. Makes 5 (8 ounce) jars.

Wash and break corn cobs, place into large cooking kettle. Add 2 quarts water and bring to a boil. Reduce heat and boil for 35 minutes. ...

Blend cream cheese and sour cream with low speed of mixer. Stir in remaining ingredients, mixing well. Chill. Serve with crackers or corn ...

Combine: Bring to a boil. At once add 5 1/2 cups sugar, bring to a rolling boil and boil 2 1/2 minutes. Pour into clean jelly jars and ...

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