Dissolve jello in 1 cup hot pineapple juice.Stir often while cooling.Whip jello.Whip the cream and cheese together.Stir in rest of fruit.Pour into pan and freeze. ...
Peel and seed cantaloupes; cut into 1 1/2 x 1/2 x 1/2-inch pieces to make 1 gallon.Dissolve salt in 2 quarts water.Add cantaloupe; let stand 2 hours.Drain and rinse cantaloupe; set aside. ...
Drain canned beets.Discard liquid.If fresh beets are used, cook in boiling water until tender; drain.Cover with cold water. Slip off skins.Cut beets into slices and set aside. ...
Stir sugar into strawberries and blueberries.Set aside 10 minutes; stir occasionally.Stir fruit pectin and water into saucepan.Bring to a boil on high heat, stirring constantly. Boil and stir 1 minu ...
In 4-quart, nonmetal container, combine apricot nectar, lemonade concentrate, tequila, brandy and ice.Cover.Freeze until of slush consistency, about 4 hours, stirring occasionally. ...
In large bowl with spoon, mix yogurt, green onion, oregano leaves, olive or salad oil, white wine vinegar, salt and pepper. Add chicken breast halves; toss to mix well.Let halves stand for 15 minute ...
Cream margarine and sugar.Beat in 1 egg at a time.Add flour.Add syrup.Bake at 350\u00b0 for 35 to 40 minutes.Use 13 x 9-inch pan. ...
Mix first 3 ingredients together.Fold in Cool Whip and chopped pecans.Place into long casserole dish and put in freezer.Remove 20 minutes before serving. ...
Mix all ingredients, except cucumbers, and dissolve.Pour over cold cukes.Keeps all winter in refrigerator.Makes 5 quarts.Keep adding cukes.Keep liquid no longer than 6 months. ...
Soak cucumbers in ice water for 3 hours, then cut into spears. Mix vinegar, sugar and salt (red pepper to taste).Pack spears tightly in jar; boil vinegar, sugar and salt (pepper to taste). Pour over ...