Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
alf full leaving enough room for the bread to rise.
o the boil then simmer for 10 minutes.
Allow to
Heat oil in a large pan and cook onion until lightly browned.
Add garlic and spices, cook, stirring until fragrant.
Add potatoes, lentils, recipe #363158 and water, bring to a boil then immediately reduce heat and simmer, covered for 20 minutes until potatoes are cooked and sauce is thickened, season with sea salt, to taste.
Serve over basmati rice cooked in chicken broth and garnish with fresh coriander sprigs.
Mix everything together and let blend for an hour or two. Good served in pita pockets with sprouts, chopped onion and tomatoes.
Great for campers.
Dissolve cherry Jell-O in hot water, then add softened gelatin, cranberry sauce, crushed pineapple and nuts.
Allow Jell-O to set in refrigerator for several hours or preferably overnight.
ook over a gentle boil for 90 seconds.
Remove from
Preheat over 425 degrees.
Mix apple slices and flour together, add Splenda and stir until mixed.
Turn in buttered 9 x 11 glass baking dish.
Dot with butter. Remove pastry from refrigerator and let set at room temperature until you can unfold it and lay it flat for cutting in strips.
After cutting in strips, lay over the top of the apples to cover.
Bake in preheated oven about one hour or until juice begins to bubble through slits in crust and crust is brown.
Best served warm.
op of loaf.
Bake for 60 minutes or until desired
he seasoned rice flour, one for the beaten eggs, and the
s not necessary for GF breads. Another option, for breadmakers with a
ot. Do not move it for 3-4 minutes until well
preheat oven to 425 degrees.
prepare pie pan by lightly buttering.
combine sugar, salt, and pie spices in a small bowl.
beat eggs lightly in large bowl.
stir in pumpkin and sugar/spice mix.
slowly stir in evaporated milk blending well.
stir in gluten free flour
Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.
roll the rissotto into walnut sized balls and coat well in the breadcrumbs rolling the breadcrumbs well into the outside.
Heat the oil and deep fry until dark golden brown.
For traditional Arancini cut mozzarella into small cubes and roll the ball with a cube inside.
ake in the preheated oven for 45-50 minutes or until
combine all ingredients together.
shape into a 8 x 4 casserole dish.
cook on 350 for one hour.
br>Let the dough rest for 15 minutes. Sprinkle extra rice
ined cookie sheet.
Bake for 10-15 minutes until just
Put fruit and coconut in a large mixing bowl.
Sprinkle dry Jell-O over fruit and blend.
Add Cool Whip and marshmallows. Stir well.
Cover and refrigerate for at least 1 hour.
Garnish with mint or maraschino cherries.
Serves 10 to 20.
he saucepan and simmer gently for 30 to 45 minutes.