Dissolve lemon jello in 1 cup boiling water.
Add 1/4 cup cold water.
Measure 3/4 cup of lemon jello and save.
Add eggnog to rest of lemon jello and pour into mold.
Drain juice from pears and add water to make 3/4 cup.
Dissolve cherry jello in 1 cup boiling water.
Add measured fruit juice and leftover lemon jello to cherry jello.
Chill until thickened.
When lemon jello is firm enough, arrange sliced pears over top.
Then gently spoon thickened cherry jello and chill.
Can border with whipping cream.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
ny yolk mixed into the recipe). Spread and press firmly into
Soften Knox in cold water; set aside.
Drain pears, saving the juice.
Add enough water to pear juice to make 2 cups.
Bring to a boil.
Stir in lemon jello and Knox gelatine; cool.
Drain mandarin oranges, saving a few nice sections for garnish.
Blend eggnog and sour cream.
Stir into jello.
Chill until partly set. Fold in fruit.
Put into a 6 cup mold.
Garnish with kiwi fruit and orange sections on top of jello.
Let butter, eggs and eggnog stand at room temperature 30
oiling.
Stir in raspberry jello until dissolved; chill until partially
Make eggnog creme anglaise: in med saucepan,
Drain oranges, reserving juice.
Add water to juice to make 1-1/4 cups.
Heat until boiling and dissolve Jello.
Add brandy or rum and eggnog.
Chill until slightly thick.
Fold in orange sections and pour into a 3-cup mold.
Chill.
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
1/4 cups of eggnog, then stir this into the
In saucepan, combine pudding mix, lemon jello and 2 cups water. Cook and stir until mixture boils.
Stir in lemon juice; chill until partially set.
Dissolve raspberry jello in 1 cup boiling water.
Cook and stir until dissolved.
Beat in cranberry sauce. Fold in celery and nuts.
Chill until partially set.
Prepare dessert topping according to package directions, adding nutmeg; fold into pudding mixture.
dding half the eggnog. Stir in the remaining eggnog so it forms
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
aucepan with 2 tablespoons of eggnog and melt it over a
then one-third of the eggnog or cream.
Repeat, being
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk
Add 1 1/2 cups eggnog, and beat until blended. Fold