for the glaze, stir sugar, gelatin and 1 tbsp water in
he excess.
Put the gelatin mix in a large bowl
ervings.
Farm Journal's Best Ever Recipes.
whatever. About 2 cups works best and assures a bit of
Drain pineapple.
Heat syrup to a boil; add gelatin and stir until dissolved.
Set aside to cool.
Combine cream cheese, pineapple, pimento, celery and salt.
Blend well.
Fold into cooled gelatin.
Whip cream until stiff and fold into gelatin. Turn mixture into a mold and chill.
Unmold and serve on crisp greens.
(Makes 6 to 8 servings.)
Dissolve gelatin in boiling water and cool.
Add fruits and nuts.
Pour 1/3 mixture into 9 inch x 13 inch glass dish.
Cover remaining mixture and leave at room temperature.
Prepare cheese cake filling according to package directions.
Spoon cheesecake filling over gelatin.
Top with remaining gelatin mixture.\tChill until firm.
Serves 15.
n a small saucepan sprinkle gelatin over cold water and let
Add cinnamon, lemon juice and rind to boiling water and let stand over low heat until ready to use.
Soften gelatin in colde water for five minutes; add to hot mixture and stir well.
Add sherry wine and sugar; strain through cheesecloth.
Pour into a mold (or individual molds) and chill until firm.
Rinse cranberries, place in 2-quart pan with water.
Stir in Splenda Crystal Lite Orange powder, cinnamon, raspberry gelatin and unflavored gelatin if desired.
Bring to a boil (or use crock pot for long simmering) mashing some of the berries with back of spoon.
When thickened, pour into serving dish and refrigerate overnight.
ut hot water.
Sprinkle gelatin over 1/2 cup water
In large bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute.
Add boiling water and stir until gelatin is completely dissolved.
Blend in sour cream and Thousand Island dressing.
Fold in remaining ingredients.
Turn into 6 cup mold or bowl; chill until firm.
Serve with crackers.
owl, combine cold water and gelatin; let stand 5 minutes. Add
Dissolve the gelatin as directed on package.
Add sugar to the hot gelatin mixture.
Add the frozen limeade, diluted to make 1 quart.
Add the frozen lemonade, to make 1 quart.
Add pineapple juice.
Put in freezer and freeze, stirring all along.
Just before serving, add ginger ale and ice cubes if needed.
Serves about 50.
Mix in a saucepan the 1/2 cup sugar, gelatin, lime juice, salt and 1/2 cup water.
Heat until gelatin melts.
Beat egg yolks. Add hot mixture a little at a time so that the mixture doesn't curdle.
Cook over low heat and stir for 2 to 3 minutes.
Remove from heat and add the rind.
Chill until cool but not set.
br>Meanwhile, for the espresso gelatin, combine liqueur, 1 cup water
Prepare the raspberry gelatin according to package directions. Garnish with whole pecans on top.
Refrigerate to set.
Mix the first 7 ingredients together; pour over jelled gelatin.
he pan to support the gelatin layers while they set.
Prepare 3 gelatins following directions on the box (use 3 different bowls). Refrigerate until firm.
When firm, cut them in small squares(bit size) and put them together in a big bowl.
Dissolve unflavored gelatin following pack directions.
Blend unflavored gelatin, sweetened condensed milk and table cream.
Stir in gelatin squares and carefully mix.
Refrigerate until firm.
small bowl dissolve raspberry gelatin in 1 cup boiling water
Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl.
Refrigerate before serving, about 1 hour.