Drain pineapple, saving liquid.
Mash cream cheese with pineapple; soften gelatin with pineapple juice.
Make jello according to directions, using only 3 cups of water.
Mix it all together; add drained grapes.
Put in oiled salad molds and chill overnight.
erry into each shot cup for a classy touch. Then chill
In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Stir jello powder of each color into
ave juice.
Make lemon jello with 2 cups hot water
In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Mix Cool Whip and cottage cheese.
Add drained pineapple.
Stir in dry jello.
Refrigerate.
This makes a delicious salad and will keep for several days.
Mix the cottage cheese and jello together. Put in half the cool whip and mix. Drain the oranges and pineapple. Add to jello mixture. Refrigerate for 1 hour and serve. Add more Cool Whip, if needed.
In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes.
Add the package of jello and boil for one more minute.
Remove from heat and let cool. Store in the refridgerator in an airtight container.
Boil the sugar, syrup, jello and food coloring 1 minute.
Put 3 quarts popcorn in large bowl; do same with other 3 quarts popcorn.
Pour syrup mixture over corn.
Butter hands; make popcorn balls.
Use orange jello and coloring for Halloween, red or green jello and coloring for Christmas.
Mix jello and let it start to \"set.\"
Add marshmallows to pineapple while jello sets, then add the pineapple to the jello and add the bananas.
After the jello has set for a short time, add Topping.
For the dry mix: Combine all
Mix sugar, cornstarch, salt and water.
Bring to boil.
Add strawberry jello.
Boil for a few seconds.
Cool completely. Slice prepared strawberries into baked pie shell.
Pour strawberries into baked pie shell.
Pour cooled jello mixture over top of strawberries.
Chill.
top with whipped topping of your choice.
You can substitute fruit of your choice with the matching flavor of jello.
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
reased loaf pans.
Bake for 50 minutes or until done