Drain pineapple, reserving syrup.In medium saucepan, combine cornstarch and ginger.Gradually add pineapple syrup, blending until smooth.Add orange juice and maple syrup.Cook over medium heat about 4 ...
With mixer on slow, blend oil and vinegar.Gradually add sugar; mix until sugar is dissolved.Stir in tomatoes; add remaining ingredients.Store in refrigerator for 24 hours prior to use.Makes 1 quart. ...
Mix and cook 1 to 1 1/2 hours on medium heat, stirring with a wooden spoon occasionally.Can or refrigerate.Yields 5 or 6 pints. ...
Whisk cranberry sauce with sugar, vinegar, ginger, curry powder, Worcestershire sauce, molasses and salt (if use Tabasco sauce).Over moderate heat, stirring often, bring to boil.Simmer until cranber ...
Mix the jello and sugar in boiling water.Grate apples. Grind cranberries.Drain pineapple.Add water to pineapple juice to make 2 cups of liquid.Add above ingredients to jello mixture. Place in mold a ...
Dissolve Jell-O in boiling water.Add cranberry sauce.Stir until dissolved.Add other ingredients.Stir well.Refrigerate. May be used as a dessert, too. ...
Peel and finely chop the tomatoes.Mix with California green chiles, onion, salt, and as many jalapeno chiles as pleases your taste (about 1 jalapeno to each cup of sauce will make it noticeably hot) ...
Blend with mixer or blender at least two full minutes.Put into clean jar and refrigerate prior to use.If this is too thick for you, thin with a little milk or buttermilk.Keeps about a week or two, d ...
Combine ingredients in large pan.Bring to boil and reduce heat.Simmer about 15 to 20 minutes and serve.This is good to make and keep in refrigerator and heat by cups in the microwave. My children lo ...