Drain pineapple, mixed fruit and peaches, reserving pineapple juice.
Combine juice, pudding mix and instant breakfast drink; stir well.
Combine fruit and dressing; toss gently.
Chill. Yield: 6 to 8 servings.
Drain pineapple and mixed fruit, reserving pineapple juice. Combine juice, pudding mix and instant drink.
Mix; stir well. Combine with fruit; toss gently.
Chill!
he milk mixture.
orange drink mix.
remaining milk mixture
ave.
I have seen recipes with the veg-all cans
Drain pineapple and mixed fruit.
Combine pudding mix with drained juice.
Add Tang; stir well.
Mix in fruit gently.
Chill. Yields 4 servings.
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
ixture and beat till well mixed.
Stir in almonds and
baking soda, salt, and lemonade drink mix. Stir to blend. Cut
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until
Mix drink mix, sugar and water.
Add pineapple juice, chill. Pour over sherbert and ice in punch bowl.
Add chilled ginger ale. Makes 50 servings.
To prepare:
Combine all ingredients except lemon juice and wine in a sauce pan.
Bring to a boil, stirring occasionally until sugar is dissolved.
Reduce heat and cook uncovered for 10 minutes, stirring occasionally.
Remove from heat and add lemon juice.
Transfer to a glass container and refrigerate for at least 4 hours and up to one week.
When ready to serve:
Strain out lemon peel and sage leaves.
In a glass with ice, combine equal parts drink and wine (or club soda).
Serve with a fresh sage leaf, if desired.
Trim off fat and cut steak into serving size pieces; salt and pepper.
Put steak in baking dish or skillet with lid.
Add catsup, Coca-Cola or other cola drink, onion and bell pepper.
Bake at 350\u00b0 for 1 1/2 hours or until tender.
Sauce may be thickened with flour, if desired.
Mix lemon drink mix, sugar and water; add pineapple juice and chill.
In punch bowl, place lime sherbet; pour mix over sherbet and add chilled ginger ale, 7-Up or Sprite.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
In a saucepan combine sugar.
Melt over medium heat the shortening and 1 cup hot water.
Set aside to cool.
Dissolve yeast in small bowl with 1 cup warm water (not hot).
Beat eggs in a large bowl.
Sift flour with salt mixed in.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Preheat oven to 350 degrees.
Coat 9\"x13\" baking dish with cooking spray.
In a large bowl, whisk together broth and the 2 cans of soup and poultry seasoning if using. Add chicken chunks and mixed veggies, stir thoroughly. Pour into baking dish.
Mix together Bisquick,milk and melted butter, until smooth. Spoon over chicken mixture.
Bake 60 to 65 minutes or until top is golden.
or 15 mins. Serve with mixed greens.
In a large skillet,cook beef over medium heat until no longer pink; drain. Transfer to a 5-quart crockpot.
Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
Cover and cook on LO for 8-10 hours or until heated through.
Brown beef in oil in saucepan over medium-high heat (do in batches if necessary), about 4 minutes per batch.
Add broth, barley, and 5 cups of water to browned beef in saucepan and bring to a boil; cover and simmer for 10 minutes or until barley is tender.
Stir in frozen mixed vegetables and gently heat through, about 5-7 minutes.