Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate
ith a fork. Add the evaporated milk and the water. Mix again
Boil sugar,salt and corn syrup to 245 degrees.
Stir occasionally.
Add butter and evaporated milk so gradually that the mixture does not stop boiling.
STIR CONSTANTLY!
Cook rapidly to 240 degrees, being careful not to scorch.
Add vanilla and nuts.
Pour into greased pan.
Cool before cutting.
Cut with heavy,sharp knife with saw-life motion.
Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
Sugar and vanilla may be added and whipped in at this stage, if desired.
Dissolve 1 small pkg. cherry jello in 1 cup boiling water.
Add 1 cup cold water and stir well.
Stir in 1/2 cup carnation evaporated milk and pinch of salt.
Let set in refrigerator until slightly thickened.
Fold in 3/4 cup sour cream and 3/4 cup chopped walnuts.
Refrigerate. Let set until firm.
ugar with one (1) can evaporated milk.
Boil 7 to 8
o the heartiness, but original recipe said run through a fine
nd add the flour and milk, alternating between the two. Start
he flour mixture, then the milk and finally the remaining flour
Bring pineapple and sugar to boil.
Add jello and cold water; mix well.
Put in refrigerator.
Let congeal partly.
Add whipped evaporated milk and grated cheese. Pour in bowl.
t water. Add black cherry jello and stir until dissolved. Remove
ust add a bit of evaporated milk.
My problem was always
Dissolve jello in boiling water.
Chill until slightly firm. Whip jello until foamy.
Whip evaporated milk separately just until it foams.
Fold whipped evaporated milk into jello.
Drain pineapple.
Fold into jello.
Grease Bundt pan with thin layer of Crisco.
Pour jello mixture into Bundt pan and chill.
When serving, dip pan in warm water a few seconds, then invert onto platter.
he pan.).
Mix lemon Jello with 2 cups boiling water
Dissolve 1 package strawberry jello in 1 cup boiling water. Add 1/2 cup cold water.
Pour in a 9 x 13-inch pan and chill until firm.
Dissolve next package of strawberry jello in 1 cup boiling water, then add 1/2 cup evaporated milk.
Pour over first layer and chill until firm.
Repeat steps 1 and 2 with remaining jello flavors.
Chill until firm.
Cover with Cool Whip.
Freeze evaporated milk in bowl until ice crystals begin to form in milk.
Whip until stiff.
In medium saucepan, mix together sugar, eggs and pineapple juice.
Bring to a boil.
Boil 2 minutes, then remove from heat.
Add jello.
Stir until jello is dissolved.
Mix in the whipped milk.
Fold in Cool Whip, flaked coconut and chopped pecans.
I have given out this recipe to some friends and family
an use any variety of jello you want and as many
Layer each flavor of jello.
Layers 1, 3, 5 and 7 use 3/4 cup boiling water and 3/4 cup cold water.
Layers 2, 4 and 6 use 1/2 cup boiling water, 1/2 cup cold water and 1/2 cup evaporated milk. Use a 13 x 9-inch pan.
Chill until almost set between each layer, then add the next.
Makes a very showy salad or light dessert.
Chill evaporated milk thoroughly.
Mix jello with boiling water. Add cold water and sugar. Dissolve well.
Using a blender, whip the evaporated milk until frothy. Pour into ice cream freezer along with crushed berries, salt and enough milk to fill freezer. Chill about 1 hour and freeze according to freezer directions.