Mix together in a saucepan zucchini, sugar, cornstarch, lemon juice, water and cinnamon; bring to a boil.Cook until zucchini is tender.Pour into baked pie shell. ...
Dissolve jello completely in boiling water.Add ice cubes and stir until jello is thickened, about 2 to 3 minutes.Remove any unmelted ice.Using wire whisk, blend in Cool Whip; then whip until smooth. ...
Peel peaches and slice into bowl.Top peaches with strawberries, blueberries and melon balls.Cover tightly and chill.Just before serving, slice bananas into bowl and pour grape juice over fruit. ...
Drain all fruit. Arrange in alternate layers in large baking dish/casserole. ...
In a large nonstick skillet, saut the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Add tomatoes; heat through. Yield: 4 servings. ...
Drain pineapple, reserving 3/4 cup juice.In a saucepan, combine sugar and cornstarch.Add pineapple juice, orange juice and lemon juice.Cook and stir over medium heat until thickened and bubbly; cook ...
Cream the margarine and sugar. Add eggs (one at a time) and soda in buttermilk. Add flour.Chop and flour dates, nuts and orange slices, cut up.Add to mixture. Cook at 250\u00b0 for 2 3/4 hours.Mix o ...
Combine ingredients.Cover and refrigerate 6 hours.Serve with assorted fresh vegetables.Yield: 2 1/4 cups. ...
Mix 2 whole eggs with milk, sugar and cornstarch.Mix cold and cook until thick (like a pudding).Stir constantly to avoid lumps.Cool. ...
Peel and core apples.Cut into wedges and set aside.In a large skillet, combine sugar, margarine and cinnamon.Add water. Cook and stir over medium heat until water boils and sugar dissolves.Add apple ...