Mix together mayhaw jelly, mayonnaise and mustard until smooth.<
Peel and devein shrimp.
Wrap a half a bacon slice around shrimp and secure with toothpick.
Mix together mayhaw jelly, chili sauce, butter and garlic powder.
Pour sauce over shrimp and marinate in refrigerator overnight.
The next day, place shrimp on broiler rack and broil shrimp for five minutes on each side or until bacon is browned.
Serve warm.
Preheat oven to 350F and line a pie plate with pie crust.
Stir sugar, jelly and butter together over low heat until sugar is dissolved.
Gradually add warm mixture to beaten eggs; add vanilla.
Add chopped pecans and pour into pie shell.
Bake for 30 minutes.
Cool before serving.
Wash chicken pieces and pat dry.
Combine soup, dressing and jelly; mix well.
Heat to melt jelly.
Place chicken pieces in uncovered baking dish; spoon sauce over chicken pieces.
Bake for 1 hour at 375\u00b0.
(The remaining sauce can be kept refrigerated for about 2 weeks.)
Wash mayhaws and cook with water until soft enough to mash; 10 to 15 minutes; strain well.
Measure juice and bring to a boil.
Add 1 cup sugar for each cup juice and cook to 225F or jelly stage.
Pour into hot sterilized jars and seal.
Juice:
Sort and wash berries.
Put in large pot with water. Bring to a boil for 30 minutes.
Strain juice twice.
Wash pepper and cut in half. You may remove seeds, if desired. Put peppers in blender with some vinegar to help liquify. Heat peppers, mayhaw juice, vinegar, and Sure Jell; add sugar and cook until it jells. Pour into 1/2 pint jars and seal while hot.
Measure sugar and set aside.
Stir Sure-Jell in juice and bring to a rolling boil, stirring constantly.
Add sugar and bring to a full rolling boil that cannot be stirred down.
Boil 1 minute. Remove from heat and let set a minute.
Skim and pour into jars and seal.
Be sure to use a deep pot.
Combine berries and water; bring to a boil and simmer, covered, for 10 minutes.
Strain through cloth bag, squeezing out juice to equal 4 cups.
Mix Sure-Jell with juice in 6 to 8-quart saucepan.
Bring quickly to a hard boil, stirring occasionally. Add sugar all at once.
Cook and stir.
When mixture returns to a full, rolling boil, cook and stir 1 minute more.
Remove from heat; skim off foam.
Pour into jars and seal.
Combine part of mayhaw with gelatin.
Warm slowly until gelatin dissolves.
Combine with remaining mayhaw.
In mixer bowl, beat cream cheese until soft.
Add sugar.
Beat until well mixed. Add mayhaw; mix in with cream cheese mixture.
When thoroughly mixed, add whipped topping.
Fold in until well mixed.
Pour in graham cracker crust.
Chill until firm.
Preheat oven to 350F and grease/flour bundt pan.
Mix first four ingredients together in a bowl; add cake mix and continue to beat with electric mixer at medium speed until well blended.
Pour into prepared pan and bake for 40 minutes or until cake tests done.
Let cool for 5 minutes in pan; turn out onto cake plate.
Stir mayhaw juice into powdered sugar and mix well; pour glaze over warm cake.
5 minutes.
Pour into jelly bag (flour sack bag, etc
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
reat as open jar of jelly, using within one month.
I plan on making the jelly with a thermometer in the
Melt butter and sugar together.
Add eggs, flour and milk.
The recipes says 1/2 cup milk, but Grandma added\"OR until of batter consistency\" at the bottom.
Then add vanilla.
Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
Melt the apple jelly.
Pour 3 ounces of jelly over each layer as they are stacked.
Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
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.
Bring first four ingredients, juice, water, lemon juice and commercial jell to a rapid boil.
Add sugar all at once and return to a rapid boil again.
Although most jelly recipes say boil hard for 1 minute, she boils hers 10 minutes.
Stir once or twice during the boiling.
Skim foam off top.
Pour into hot sterilized jars. Seal with paraffin.
eanwhile, for the mixed berry jelly. Blend or process berries until
ake.
3. Prepare the jelly according to the instructions on