ater. Chill until partially set (jelly should be the consistency of
add to large pot with pineapple juice, pectin and lemon juice
Refrigerate the evaporated milk to make it as cold as possible.
Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
Gradually add the jelly and continue to beat until the mixture is very thick.
Fold in the pineapple pieces.
Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.
00b0F.
Mix sugar and pineapple juice together; set aside.
Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.
Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.
Return chops to skillet; spoon sauce over chops. Reduce heat to low.
Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm.
Stir together water and cornstarch; add to skillet. Cool stirring, until thickened. Spoon sauce over chops.
to 1 tsp of jelly.
May be served as
Put the jelly beans together in a bowl.
Eat! Yum!
Boil pears, pineapple and sugar for 20 minutes.
Remove from heat and add 1 large box of orange jello.
Pour into jelly jars.
mash the luncheon meat very well in a bowl.
put in the cream cheese softened.
mix everything well.
pour onto a platter very nicely.
top with the pineapple jelly.
serve with ritz crackers to dip into.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
>recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
Make up the jelly with one cup of boiling water.
Add remaining ingredients.
Double the recipe if necessary.
Very refreshing.
13 inch pan ready(recipe didn't say to grease
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
he dumpling dough for this recipe.
Preparing the Dumplings and
op with 2 tablespoons of pineapple. Spread a layer of one
Using a large bowl completely dissolve Jello in the boiling water.
Mix in sour cream and whisk until there are no lumps.
Stir in pineapple, carrots, celery and nuts.
Pour into a ring Jello mould.
Place in refrigerator and chill for at least three hours.
When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.
Mix dry ingredients and blend in eggs and oil, stirring well.
Add pineapple and mix thoroughly.
Pour into greased jelly roll pan or large cookie sheet, 12 X 18.
Bake at 350*F for 25 minutes.
Good with Cool Whip or ice cream.
re quite soft. Strain through jelly bag.
Slice vanilla beans