Cut sausage into appetizer size pieces, about 1/2-inch.
Brown sausage in medium skillet; drain on paper towel.
Drain pineapple; reserve juice.
Combine brown sugar and cornstarch in medium saucepan.
Add soy sauce, vinegar and reserved pineapple juice; stir until well blended.
Cook over medium heat, stirring constantly, until clear and thick.
Add pineapple, green pepper and sausage; heat thoroughly.
rine, 1 1/2 teaspoon cold butter, and half the parsley
Drain salmon and discard bones.
Mash well with a fork and combine with lemon juice, salt and cayenne.
Sprinkle gelatin over cold water to soften.
Put in a pan of boiling water in double boiler and stir until gelatin is dissolved.
Add to salmon mix, then add mayonnaise and whipped cream.
Pour into a 1-quart mold and chill until firm.
Unmold on a cold serving platter and garnish with watercress and deviled eggs.
o platter.
TO MAKE SIMPLE GRAVY: From the bottom of
hold aside the gravy mix, cold water and corn starch until
In a large pitcher add the sugar, and tea bags.
Add the boiling water and let the tea steep for 10 minutes.
Remove the tea bags, and stir the sugar and tea mixture together.
(cold water): Add the 4 cups of cold water and stir, refrigerate until cold. (about 4 Hours).
(ice): Add the ice and stir well. Serve over ice.
Cut the cold butter into small pieces. Set aside.
Put flour in a bowl, and, with a pastry blender, cut the butter into the flour until the mixture is crumb-like.
Add salt and milk, stir well. If dough is too dry, add milk, a little at a time.
Form dough into a ball and cover bowl with plastic wrap. Refrigerate for at least an hour and up to a day.
If you need, you may wrap the whole ball of dough in plastic wrap and freeze for several weeks.
cheese grater, grate the cold butter into the mixture, then
Cook rice in water and salt as directed on package.
Cool.
Mix pudding and cold milk as directed on box.
Add cooled rice and mix well.
Refrigerate until ready to serve.
In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
* Tip for lesser eggs or more eggs per batches.
The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.
nto 1/2 cup of cold water. When the pressure has
esh strainer and rinse under cold running water to remove pea
Soften gelatin in cold water.
Place over boiling water, stirring until dissolved.
Mix into sour cream.
Add dressing mix, Blue cheese and cottage cheese; beat until well blended.
Pour into 3 1/2-cup ring mold or small loaf pan; chill until firm.
Unmold. Garnish with parsley and carrot curls.
Serve with crackers.
o it.
Roll the cold dough out into the pan
up cornmeal into 1 cup (cold) broth.
Add boiling water
reshly ground pepper.
Serve cold in a bowl alongside the
Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
Refrigerate until set, at least 4 hours.
Place ice cream in a cup. Pour cold brew concentrate over ice cream.
Garnish with a cherry. Use a straw for stirring and drinking.
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Fill a tall glass with ice.
Pour milk and chocolate syrup over the ice.
Add cold coffee and stir well until chocolate syrup is dissolved.
Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like.
Diabetics and dieters can substitute sugar-free chocolate syrup.