Preheat oven to 350 deg.
In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
Pour over crust; bake 8 minutes.
Spoon raspberry mixture over top.
Chill 4 hours.
Spread with whipped topping.
Garnish as desired.
Refrigerate leftovers.
I use fresh asparagus and put it in a corning ware dish, I add 1/2 a cup of sliced pepperoncini ontop, olive oil, lemon juice and garlic pepper seasoning to taste. Cover with aluminum foil and bake on 350 degrees for 1/2 hour.
Put frozen lemonade and orange juice with ReaLemon juice in punch bowl.
Put in ice cubes or block of ice.
Pour 7-Up over this.
Add lemon, orange or rainbow sherbet on top for added zip.
o lumps.
Add orange juice, realemon juice and another 1 1/2
Combine lemonade mix, sugar and warm water.
Mix until sugar is dissolved.
Add ReaLemon juice, pineapple juice and water.
Pour into plastic containers and freeze.
In pitcher, combine orange juice, ReaLemon juice and sugar; stir until sugar dissolves.
Just before serving, add liquor and carbonated beverage.
Serve over ice.
Makes 7 cups.
Recipe can be doubled.
Dissolve jello in 9 cups boiling water.
Bring sugar and 4 cups of water to a quick boil; add to jello mixture.
Let cool, then add unsweetened pineapple juice and ReaLemon juice.
Freeze in plastic containers or paper milk cartons for several days prior to serving.
Dissolve jello in hot water.
Add sugar.
Stir until dissolved.
Add cold water.
Add pineapple, orange and ReaLemon juice.
Chill overnight or 2 or 3 hours.
Add ginger ale just before serving.
Mix the lime jello and sugar and dissolve with 7 cups of water, then add 6 more cups of water.
After mixing well, add the ReaLemon juice and pineapple juice.
Pour mixture into several containers to freeze solid.
To serve, thaw to slush by adding 2 or 3 bottles of ginger ale.
Dissolve Jell-O in hot water.
Cool to lukewarm.
Add eggs (slightly beaten), oil and 1 cake mix and mix all together well for 2 minutes.
Pour into greased, floured pan (9 x 13-inch) and bake 1/2 hour at 350\u00b0.
Take cake from oven.
Prick holes in top.
Pour mixture of 1/2 cup ReaLemon juice and 2 cups powdered sugar over all.
Mix first 3 ingredients together.
Add nuts.
Fold in large Cool Whip.
Add ReaLemon juice.
Mix and pour into 2 graham cracker crusts.
Chill several hours.
Place pork chops in baking dish.
Salt well.
Top each chop with a lemon slice or 1 teaspoon of ReaLemon juice.
Sprinkle generously with brown sugar.
Pour 1 tablespoon ketchup over each chop.
Cover and bake 1 1/2 hours on 350\u00b0.
Remove skin from chicken breast.
Dip each piece in ReaLemon juice.
Sprinkle with Mrs. Dash.
Dip each piece of chicken in cornflakes.
Place in a pan in oven.
Bake approximately 1 hour at 425\u00b0.
If cornflakes start getting too brown, cover lightly with aluminum foil.
Preheat oven to 350\u00b0.
In medium bowl, beat egg yolks.
Stir in Eagle Brand milk, ReaLemon juice and food coloring.
Pour into prepared pastry shell.
In medium saucepan, combine sugar, cornstarch, water and ReaLemon juice.
Over high heat, bring to a boil.
Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin; stir until dissolved.
Cool to room temperature. Stir in strawberries; turn into prepared pastry shell.
Chill 4 to 6 hours, or until set.
Refrigerate leftovers.
Makes one 9-inch pie.
Preheat oven to 300\u00b0.
Combine crumbs, sugar and margarine. Press on bottom of 9-inch spring-form pan.
In mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand until smooth. Beat in eggs and ReaLemon juice.
Pour into prepared pan.
Bake 55 minutes or until center is set.
Top with sour cream.
Bake 5 minutes longer.
Cool.
Chill.
Top with pie filling.
Beat the first 6 ingredients for 4 minutes.
Bake at 350\u00b0 for 45 to 55 minutes.
Stir together sugar with ReaLemon juice.
Prick top of baked bread with fork and pour lemon juice and sugar mixture over evenly.
Leave in pan for 25 minutes.
Makes two loaves.
Preheat oven to 325\u00b0.
In medium bowl, beat egg yolks with sweetened condensed milk and ReaLemon juice and mix together. Pour into prepared crust.
Bake for 30 minutes.
Cool.
Chill. Spread with Cool Whip.
Refrigerate.
Mix Eagle
Brand
milk\tand ReaLemon juice until thick. Blend in Cool
Whip.
Cut
mandarin orange slices into chunks; mix in with
rest\tof ingredients.
Add pecans if wanted.\tPut in pie shell and chill before serving.
In bowl, beat together eggs, 1/2 cup sugar and ReaLemon juice. In saucepan, combine remaining sugar and cornstarch.
Stir in water.
Cook and stir until thickened.
Remove from heat. Gradually beat in egg mixture.
Over low heat, cook and stir until slightly thickened; remove from heat.
Add vanilla.
Cool.
Fold in whipped cream.
Serve with fresh fruit.
Refrigerate leftovers. Makes about 3 cups.