Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
aking direction on back of no-cook lasagna box.
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
edium-high heat. Add onion, cook for 2 minutes. Add yellow
ablespoons finely chopped Shallots and cook until lightly browned.
Add
nough to handle.
No burnt crust, no under baked apples and
ugar substitute. Look up no-sugar-needed recipes for those amounts.).
Soften cream cheese by hand or in microwave.
Mix in chili and some chopped jalapeno peppers.
Put grated cheese on top and cook in microwave on Medium until hot all the way through and cheese is melted.
Serve with tortilla chips.
Combine first 5 ingredients in a glass bowl; microwave at High 1 minute.
Add spaghetti and olives; toss well.
Divide evenly among arugula-lined plates.
Yield:
4 appetizer servings (35 calories per serving).
Soak the wooden skewers in cold water for a minumum of 30 minutes.
Set grill for high heat.
In a large bowl mix together softened butter, olive oil, garlic, shallots, chives, paprika, salt and pepper; add in the shrimp; toss to coat.
Thread the shrimp onto skewers.
Lighty oil the grill grate.
Cook shrimp as close to the flame as possible for about 2-3 minutes per side or until the shrimp are opaque in colour.
ade Hidden Valley Ranch dressing, no bottled stuff. If you do
Cook NO YOLKS to package directions Add
If a mix is used, prepare the vanilla pudding or custard.
Slice the bananas and heap in 6 to 8 champagne or other wine glasses.
Spoon the custard over the bananas.
Chill and permit the custard to set.
Mix the topping ingredients together; place a heaping tablespoonful of the topping on each pudding.
Serve.
Grease a 9\" square pan.
With your hands, spread softened cream cheese in pan.
Spread chili on top with hands or spoon.
Sprinkle cheese on top.
Bake at 350 for 25 minutes or until hot.
Can do in microwave in glass square pan.
Cook on high for about 7 minutes.
ell pepper, and garlic.
Cook, stirring often, until the vegetables
Cook NO YOLKS according to package directions,
Combine butter, icing sugar and chocolate chips in a microwavable bowl.
Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut.
Chill.
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Saute first 5 ingredients.
Add rest and cook slowly for 10 minutes.
Serve in fondue pot.
Great over tortilla chips.
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker. Arrange 1/3 of the noodles over the sauce. Combine the cheeses; spoon 1/3 of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 to 5 hours or until noodles are tender.