he crumb mixture into each of the mason jars. About 1
lfway up the sides of a 9\" springform
br>For the glaze, mix guava jelly, apple juice, lemon juice and
uice of 1 lemon over the
chicken.
Stir guava jelly with
ut circles of dough.
In a bowl mix guava jelly, mango, mint
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
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.
side a few tablespoons of the Guava Glaze for brushing the cooked
owl overnight.
Make the jelly in small batches. Place juice
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.
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.
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.
Put approximately 1/2 cup or so of guava paste in a mixing bowl, beat until the color lightens and the texture fluffs/creams up a bit (as opposed to the dense jelly-paste it starts as).
Add in 3-4 ozs. softened cream cheese and a squeeze of lime and beat until smooth.
Dump this mixture in a separate bowl then whip approx 1.5 cups heavy cream in a bowl until light and fluffy.
Fold in the guava-cream cheese mixture, fill a pastry bag and use to decorate cupcakes as desired.
b>guava slices on the bottom of the prepared pie crust, mounding slices of guava
n a saucepan, mix the jelly, soy sauce, brown sugar, vinegar
50\u00b0F Place 1 cup of the sugar in small heavy
Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
Add chicken and seal bag.
Rub bag to evenly coat chicken pieces.
Refrigerate overnight, turning bag once or twice.
Keep refrigerated until prepared.
Grill or broil chicken until done.
Marinade is very sticky so line broiler pan with foil for easier cleanup.
Recipe can be halved but you can still use the whole can of guava nectar.
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.
combine cream and condensed milk.
stir in crushed graham into melted butter then place at the bottom of container.
put in first layer of cream mixture.
place 1 layer of coffee jelly.
apply second layer of cream mixture.
place 1 layer of fruit jelly.
apply third layer of cream mixture.
top with diced peaches.
dd 1/2 cup of water per pound of plums, cinnamon sticks