toneware, mix together sugar, rice, cherries, almonds, lemon zest and salt
Pack cherries into a hot sterilized jar.
Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat.
Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat.
Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot.
Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
ust translucent, then add the cherries, orange rind, cinnamon stick, sherry
Mix beef cubes and recipe #458575.
Peel and cube
otatoes work wonderfully in this recipe.
House Seasoning:
1
Drain maraschino cherries well and lay on paper towel.\tMix sugar, condensed milk, butter and vanilla.\tKnead thoroughly until like soft dough.
Roll fondant around the cherries until a ball (dust palm of hand with powdered sugar).
Lightly freeze balls as they dip better into the chocolate bark.
Melt chocolate bark in microwave and dip cherries.
Lay on buttered plate to cool.
This recipe can be doubled.
Brine cherries by bringing 6 cups of
ork.
Chill.
Drain cherries letting dry for 1 hour
Drain cherries, reserving 1 cup liquid.
In a large saucepan, combine 3/4 cup of the sugar and the cornstarch.
Stir in reserved cherry liquid.
Cook over medium heat until thickened and bubbly, stirring constantly.
Cook and stir for 2 more minutes.
Remove from heat.
Stir in remaining sugar, margarine and almond extract. Stir in cherries.
Cool slightly.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
he pork loin. Add the cherries to the reserved marinade from
iners.
Thaw the frozen cherries in a bowl and save
Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes.
Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. Seal and flute the edges. Cut slits in the crust to allow steam to escape.
Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender.
ill bubble up).
Add cherries, swirling skillet to coat, and
Put spaghetti in a pot.
Oh, and put in water.
Put tomatoes in it sometimes.
Put sauce in a bowl.
Add cooked meat.
This is how you make the spaghetti!
Pit your cherries and place them in a
Heat the cherries, sugar and water in a
Bring cherries, juice and water to boiling.
Mix sugar, flour and salt.
Add enough sweet cream to make a smooth sauce.
When the cherries come to a boil, pour in thickening and stir until the mixture comes to a boil again.
Ellie is an old high school friend who is now married to my brother.
She thinks she can't cook, but I've never had a bad meal there yet.
The Cherries Jubilee recipe came from the chef at the Officer's Club on Etain Air Force Base in France.