Drain orange, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened.
Fold in oranges, reserving a few for garnish. Pour into a serving bowl or individual serving dishes. Chill until set-at least 1 hour. Garnish with reserved mandarin orange sections and mint leaves, if desired.
Drain orange sections, measuring syrup.
Add water to syrup to make 1 cup.
Dissolve gelatin in boiling water.
Add sherbet by spoonfuls, stirring until melted.
Chill until thickened.
Fold oranges, reserving a few for garnish.
Pour into a serving bowl or individual serving dishes.
Chill until set, at least 1 hour. Garnish with reserved mandarin oranges and mint leaves, if desired.
Makes about 5 cups or 8 servings.
Melt the oleo.
Add the sugar.
Pour over the crackers.
Mix and press in big Pyrex pan.
Mix Cool Whip, milk, orange juice, mandarin oranges, crushed pineapple and marshmallows all together. Spread over the cracker crust.
Refrigerate.
Drain oranges, measuring syrup.
Add water to syrup to make 1 cup. Dissolve jello in boiling water.
Add measured liquid.
Add sherbet by spoonfuls, stirring until melted.
Chill until thickened. Fold in oranges, reserving a few for garnish.
Pour into serving bowl or individual serving dishes.
Chill until set; at least one hour.
Garnish with reserved mandarin orange sections and mint leaves, if desired.
Makes about 5 cups or 8 servings.
Dissolve gelatin in 1 cup boiling water.
Drain oranges; save syrup.
Add water to syrup to make 1 cup.
Pour into gelatin; mix and chill until slightly thickened.
blend in sherbet; beat with electric beater until well blended.
Place mandarin oranges into 1-quart mold.
Add gelatin mixture; chill until firm.
Serves 4.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
In square 8x8 dish, combine gelatin and boiling water and stir until gelatin is dissolved.
Add cold water, pineapple and Mandarin oranges.
Chill until almost set.
Combine whipped topping and yogurt. Fold into gelatin mixture.
Chill for at least three hours, cut into 8 equal squares and serve.
Mix these 2 ingredients, store in tightly closed container. This is so nice when served with tea or used in place of plain sugar in dessert recipes.
Sprinkle pancakes or waffles with this sugar and quickly caramelize under broiler before serving.
Stores for months!
To banana cream pudding mix, add crushed pineapple (including juice).
Add Mandarin oranges, drained, marshmallows, lemon juice and bananas.
Blend in Cool Whip.
Chopped nuts or shredded coconut can also be added.
Use a 9 x 13 pan.
Refrigerate until ready to serve.
Pistachio pudding is also good and gives a prettier color to the dessert.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Drain peaches and mandarins in separate bowls; reserve syrups. Process mandarins in a blender until smooth.
Combine mandarin syrup, brown sugar, cornstarch, marmalade and salt, in a saucepan.
Gradually heat, adding reserved peach syrup and pureed mandarins.
Bring mixture to a boil, stirring constantly.
Add peaches; simmer 5 minutes, gently turning peaches several times, add the liqueur.
Serve as a dessert or side dish for pork.
Serve warm or chilled.
Serves 4 to 6.
venly into 4 dessert glasses, and drop a few mandarin orange slices
ugar dissolves. Add half the mandarin slices; simmer for 5 mins
For the mandarin topping, use a sharp knife
Cut or tear cake into small pieces; divide in thirds. Sprinkle strawberry gelatin over one, lime gelatin over one and orange gelatin over one.
Toss each lightly to coat cake with gelatin.
In 10-inch tube pan, put strawberry cake pieces in bottom; spoon strawberries over.
Spread 1/3 of ice cream over. Repeat layers with lime cake pieces, blueberries, ice cream, orange cake pieces, mandarin oranges and ice cream.
Freeze until firm.
Unmold on a chilled dessert plate.
Makes 16 servings.
blueberries, ice cream, orange pieces, mandarin oranges and ice cream.
Mix bean paste and Mandarin Marmalade.
Stir in the liqueur. Fold into whipped topping, chill.
Serve over ice cream or pound cake.
In a large bowl, combine undrained pineapple tidbits, mandarin orange sections (undrained), fruit cocktail (undrained), coconut and lemon juice.
Sprinkle the instant pudding mix over fruits and toss lightly to mix.
Chill.
Just before serving, peel and slice bananas, fold into lemon fruit mixture.
Serve in dessert dishes, top with topping, if desired.
Makes 10 servings.
Dissolve orange Jell-O with the instant pudding in boiling water.
Set jello, but not hard.
Mix in the drained mandarin oranges.
Fold in Cool Whip.
Pour in mold and place in refrigerator until ready to serve.
Can be used as a salad or dessert.