In a large, deep clear bowl, line the bottom with chopped nuts.
Pour 3 jiggers of cordial over nuts.
Cut up angel food cake and fit all around in bowl.
Pour the fruit cocktail with juice all over cake, filling in holes.
Make jello, then pour on top of fruit and cake. Refrigerate 2 hours or until jello hardens. Make vanilla pudding or Birds custard and pour all over.
Add more nuts on top.
Before serving, cover with Cool Whip and decorate with cherries.
Prepare pudding or custard according to directions and
repare custard powder (any custard recipe) or Vallergas has custard powder.
When custard thickens
1/2 packages of custard powder or 2 tablespoons sugar
FOR CUSTARD:
Scald half and half
Arrange jelly rolls in bottom of bowl.
Soak with sherry. Pour fruit cocktail over rolls with 1/2 of juice.
Make custard (directions on box, Publix).
When cool, pour over cocktail.
Top with whipped cream, cherries and almonds.
Oh, it's soo-good.
o cool completely.
For custard, whisk sugar, stevia, egg
ith the baking soda, and custard powder.
Add dry mixture
/3 of the milk custard and strawberry puree over cake
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
killet; set aside.
Add Recipe Ready Chopped Seasoning Blend and
br>In same skillet add Recipe Ready Marsala Blend, and cook
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Preheat oven to 400 degrees F.
Brown beef in large nonstick skillet; drain fat.* Add tomatoes and Recipe Ready Mirepoix and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Stir in parsley and salt.
Turn mixture into 1-1/2 quart casserole dish. Evenly top with mashed potatoes.
Bake 20 minutes or until potatoes are golden and mixture is bubbling.
Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.
Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper.
Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.
Make Grand Marnier Custard Sauce.
For pears: Squeeze
K we have packets of trifle sponges (they come in packs
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen