Heat wine to a boil in a
Pour the package of yeast and the sugar into the gallon of fruit juice and mix thoroughly (put the cap on and shake it).
Uncap the bottle, poke one tiny hole in the balloon with a pin, then secure the balloon over the opening of the bottle.
Set aside in a dark place. The balloon will rise over time. Wait until the balloon is deflated once again, this will take weeks.
Siphon into bottles or mason jars (leave the gunk at the bottom of the gallon container) and cap securely until you're ready to drink it.
Pour fruit juice into 5-gallon stone crock.
Add water and sugar (warm water works faster).
Let sit until done working; pour into jugs.
Makes about 3 1/2 gallons.
Combine the condensed milk and evaporated milk.
Add the plain milk.
Stir in the sugar and a pinch of salt.
Mix well to dissolve the sugar.
Add the cut-up or mashed fruit.
Stir well.
Blend together all ingredients.
Pour into 1 gallon freezer. Cover, freeze with ice-salt mixture in proportions recommended for freezer.
When ice cream is frozen, pour off brine.
Remove dasher and pack with ice and salt.
Allow to stand 1 1/2 to 2 hours to ripen.
Combine the sugar, milk, half and half, whipping cream and lemon rind.
Add lemon juice and beat well.
Fold in egg whites. Add food coloring, if desired.
Pour into freezer can of 1 gallon hand or electric freezer.
Let ripen at least 2 hours.
Mix all together except fruit pie filling.
Spread half of mixture in bottom of baking dish.
Spread 1 can fruit pie filling over this.
Spread remainder of mixture over fruit.
Bake at 350\u00b0 until crunchy and brown.
Serve with topping, if preferred. Especially good with cherry pie filling.
f red pepper flakes and 1/4 tsp black pepper. Stir
nd stir all ingredients(except wine) in small heavy sauce pan
Mix instant pie filling with 1 cup fruit juice or 1 can fruit pie filling.
Coat bananas first.
Add rest of drained fruit and refrigerate.
Melt 1 stick oleo in dish.
Mix sugar, flour, baking powder and milk.
Pour over oleo.
Do not stir!
Pour 1 can fruit over ingredients evenly.
Sprinkle cinnamon, if desired.
Do not stir! Cook about 1 hour at 350\u00b0.
Sift together flour, sugar, soda and salt.
Add 1 cup fruit cocktail and juice.
Add beaten eggs.
Mix well and pour into ungreased 9 x 13-inch pan.
Sprinkle on top of raw batter the brown sugar and chopped nuts.
Bake at 350\u00b0 for 40 minutes.
Drain juice from both
cans and save.
Pour pudding mix in a bowl and use
all
of pineapple and about 1/2 fruit cocktail juice to mix with
pudding.
Add all of fruit and toss to coat.
Chill before serving.
Drain mushrooms, measure liquid and add water to make 1 cup. Heat oil in pan, add veal and saute until brown.
Stir in mushroom liquid, soup, 1/2 cup wine, onion and oregano.
Bring to boil. Cover and reduce heat.
Simmer 1 1/2 hours until real tender, stirring occasionally.
Just before serving, add remaining 1/2 cup wine, mushrooms and sour cream.
Serve over hot rice.
Combine the white cake mix, 1 cup blackberry wine, blackberry jelly, canola oil and eggs. Mix on low until well blended. Grease Bundt or tube pan. Bake at 350\u00b0 for 45 to 50 minutes. Remove from oven.
Mix all these ingredients, except fruit.
Add 1 cup fruit cocktail.
Pour into a 9-inch pan.
In small roasting pan, layer bottom with parsley, sage, rosemary, salt, pepper and onion.
Rub rabbit in vegetable oil. Lay on top of seasonings.
Repeat seasonings and onion on top of rabbit.
Cover and bake at 300\u00b0 for 2 hours.
Add 1 cup white wine cover and cook for another hour.
Sift all dry ingredients and add 1 beaten egg; then fold in 1 can fruit cocktail.
Spread into a greased 9 x 13-inch pan and top with 1 cup sifted brown sugar and chopped nuts.
Bake at 350\u00b0 for 30 minutes.
ortions of fish, firmly press 1/4 C of simply potatoes
Cream sugar and cream cheese in mixer.
Blend in Cool Whip until smooth and well blended.
Pour into prepared graham cracker crust (large size).
Chill at least 3 hours.
Top with 1 can fruit filling before serving.