rap and chill the crust for at least 2 hours, or
o coat chicken pieces. Refrigerate for at least 3 hours, preferably
he sides.
Chill crust for at least 10 minutes (or
he
chicken.
Stir guava jelly with a fork until loose
br>In a bowl mix guava jelly, mango, mint and lemon juice
f the Guava Glaze for brushing the cooked pork. Grill for 4 to
In a large pot, dump guava jelly and chili sauce, and fill chili sauce jar with water and add to the mix. Heat to blend.
Mix beef, rice, egg, water, dash of garlic pepper, bread crumbs in bowl and form meatballs and add to sauce.
Cover and heat on low for 1 1/2 - 2 hours.
Place juice and pectin in a large stainless steal pot and bring to a quick boil.
Add sugar and bring back to a boil and boil hard for 1 minute,, stirring constantly.
Remove from heat, skim, ladle into hot, clean jars and seal.
Process in a boiling water bath for 5 minutes.
Guava juice-wash 2 quarts of guavas, remove blossom end and cut into slices.
Add water to cover, bring to a boil, and boil gently for 15 minutes.
Strain through a jelly bag.
Reheat juice to boiling and pour into clean hot jars.
Seal.
n a saucepan, mix the jelly, soy sauce, brown sugar, vinegar
Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
Strain and cool, then stir in the rum.
Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
Chill until ready to serve.
Garnish with dried coconut.
Put chicken in bowl, layer of onions, layer of chicken, etc. until used up.
Heat the jelly and ketchup until jelly melts; add lemon juice.
Pour over chicken.
Let stand overnight.
Bake skin down 1/2 hour, turn and bake another 1/2 hour.
Sift together the dry ingredients.
Add the margarine to the dry ingredients with a pastry blender.
Add the eggs and the milk. Roll out 3/4 of the dough into a circle.
Save the other part for the top.
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!
Prepare meatballs and begin baking.
Combine chili sauce and jelly in pan.
Heat over medium heat until jelly is melted.
Pour over meatballs and finish baking.
Grease and line jelly roll pan.
Beat eggs until thick. Gradually beat in sugar.
Beat in water and vanilla.
Sift together and beat in all at once the flour, baking powder and salt.
Beat until smooth.
Pour into prepared pan.
Bake at 375\u00b0 for 12 to 15 minutes.
Do not overbake.
Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar.
Quickly and carefully pull off paper.
Spread with lemon filling and roll, beginning at short end.
Wrap in towel and cool.
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
Peel tomatoes.
Mash 3 cups. Follow Sure-Jel recipe for making jelly.
Marinate red cherries in Port wine to cover.
Melt the currant jelly.
Add unflavored gelatin.
Soften in 1/4 cup Port wine. Heat until gelatin is dissolved.
Set remaining wine aside.
Throw in the lemon with a dash of hope.
rolling boil and boil for 1 minute.
Remove from
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.