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.
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.).
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 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.
dd chicken, if using, and cook for 5 minutes.
Set
ausage and onion, and cook until sausage is no longer pink, then
carrot, celery and garlic and cook for 8-10 minutes, until
Cook potatoes just until done.
Remove from heat; drain well and place back on low heat to dry out potatoes before whipping them.
Mash potatoes until smooth.
Mix all ingredients into whipped potatoes.
Place in ovenproof, slightly buttered casserole dish and heat.
Bring water to boil.
Add rice.
Lower heat and cook about 20 minutes or until rice is tender and all water absorbed.
Cool rice completely and then put in fridge until it's cold.
Mix pudding as directed on the package.
Add pudding to cold rice.
Plump the raisins in a little hot water.
Let cool.
Add to rice mixture along with the cinnamon.
Cool until serving time.
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 a fourth of the meat sauce in an ungreased 5-quart slow cooker.
Mix all ingredients together. Store in refrigerator.
Serve 1/2 cup of this mixture over 1 corn tortilla. Cook 3 egg whites and serve over tortillas and beans.
Add 1 or 2 tablespoons fat-free sour cream.