Put jello in 2 cups boiling water to dissolve.
Add crushed pineapple.
Place in refrigerator until congealed.
Cream the Jell-O and cream cheese together. Heat the Cokes to boiling.
Pour into the creamed mixture gradually.
Grease molds with butter.
Put as many chopped nuts into each mold as you wish. Pour the mixture of Jell-O, cheese and Cokes into the molds.
Let stand 2 hours.
Place in the refrigerator.
Serve as other congealed salads.
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Arrange on plates with the salads and garnish with dill.
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Dissolve Jell-O with boiling water and refrigerate until it is ropey or slightly congealed.
Mix soft cream cheese and half and half together, then add pineapple and nuts.
Stir into Jell-O mixture and return to refrigerator until firmly congealed.
Dissolve the gelatin in boiling water.
Drop frozen berries in hot mixture. When berries are thawed, add pineapple.
Pour 1/2 of the mixture into a pan.
Refrigerate until congealed.
Spread sour cream over top.
Add the other 1/2 of the mixture over top and refrigerate until congealed.
Dissolve gelatin and salt in boiling water; cool.
Puree cucumbers in food processor.
Combine mayonnaise and sour cream; mix well, then stir into gelatin mixture.
Chill until slightly congealed, then fold in cucumbers.
Pour into mold or Pyrex dish, depending on how it is to be served.
Chill in refrigerator until firmly congealed.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Dissolve jello with boiling water, mixing thoroughly.
Add strawberry pie filling.
Mix well.
Let set in refrigerator until congealed.
Then cream the sour cream and cream cheese together. Add the sugar gradually.
Spoon over top of congealed jello mixture.
Garnish with strawberries, if desired.
Mix jello with water.
Add strawberries (juice included), pineapple (juice included) and bananas.
Pour 1/2 of this mixture into long Pyrex dish.
Put in refrigerator until congealed.
When completely congealed, spread sour cream over top and add rest of Jell-O mixture.
Put back in refrigerator and congeal.
Use reserved fruit juice and enough water to make 2 cups of liquid. Heat until boiling. Add gelatin; dissolve and let stand for a few minutes. Add the tray of ice cubes and stir until gelatin mixture is cold. Remove the unmelted ice cubes and add drained blueberries and pineapple.
Refrigerate until congealed. Cream together the sugar, cream cheese and vanilla. Fold in 1/2 pint of sour cream and spread over congealed salad. Sprinkle with nuts and refrigerate until ready to serve.
ites.
To assemble the salads, add the red peppers to
Add the lavender infused vinegar to the mayonnaise, teaspoon by teaspoon until the desired flavour and taste has been achieved.
Serve in a pretty dish with fresh lavender as a garnish.
Great with salmon, most types of fish, seafood, salads and cold roast chicken and hams.
Combine and make jellos in a large bowl. Let cool but not congealed.
Add pineapple, cottage cheese, milk sugar, Miracle Whip and pecans.
Refrigerate until congealed. Serve on lettuce leaf. Enjoy!