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Post by Linda on Oct 7, 2002 16:30:39 GMT -6
STRAWBERRY KIWI GELATIN MOLD
1 pt. strawberries 1 lg. pkg. strawberry Gelatin 1 sm. can crushed pineapple, drained 2 kiwi fruit, thinly sliced 3 tbsp. 10x sugar 3 tbsp. sour cream
Prepare Gelatin according to package directions. Pour into 11 x 7 inch pyrex baking dish. Wash strawberries, remove stems, cut in half and float in Gelatin. Refrigerate until set. Combine cream cheese, sour cream, crushed pineapple and 10x sugar and cream well.
Spread over set Gelatin. Place sliced kiwi on top in two rows lengthwise in center of baking dish. Return to refrigerator and let set another 1/2 hour. (To make it low fat and low cal, use sugar free Gelatin and light cream cheese, omit 10x sugar and use pineapple in own juice.)
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Post by Linda on Oct 7, 2002 16:31:09 GMT -6
LEMON GRAPE GELATIN MOLD
2 sm. boxes lemon Gelatin 1/2 c. red grapes, sliced 1/2 c. white grapes, sliced 1 (8 oz.) container Cool Whip 1 (3 oz.) pkg. cream cheese 1/4 c. sugar 2 c. boiling water 2 c. cold water
Dissolve Gelatin in boiling water, then add cold water. Reserve 1/2 cup Gelatin. Pour remainder into 9x13 inch glass baking dish or other container. Chill until just beginning to be firm 1/2 hour to 1 hour. Mix grapes into chilled Gelatin.
Chill until firm, about another hour. Mix reserved Gelatin, Cool Whip, cream cheese and sugar with electric mixer until smooth. Spread over chilled Gelatin. One can substitute the regular Gelatin for the sugar free Gelatin, and the sugar for equal, following the instructions for substituting equal for sugar on the box. My experience has been that the sugar free Gelatin doesn't work quite as well in a mold as regular Gelatin.
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Post by Linda on Oct 7, 2002 16:31:40 GMT -6
BING CHERRY GELATIN MOLD
1 sm. pkg. lemon Gelatin 2 sm. pkg. black cherry Gelatin 8 oz. container sour cream 1 lb. can pitted black cherries
Dissolve lemon Gelatin in 1 cup boiling water. Let cool. Add sour cream, blend well, pour into mold. Dissolve black cherry Gelatin in 2 cups boiling water. Let cool. Drain (save enough juice to make 1 1/2 cups liquid mixed with water). Add liquid to Gelatin and blend. Let cool. Put cherries on top of lemon mixture. Then add liquid over cherries. Refrigerate until set.
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Post by Linda on Oct 7, 2002 16:32:14 GMT -6
RAINBOW RIBBON DESSERT
5 [small] packages (4-serving size) Jell-O brand gelatin, any 5 flavors 6 1/4 cups boiling water, divided 1 cup (1/2 pt.) sour cream or plain vanilla yogart.
Dissolve 1 package gelatin in 1 1/4 cups of the boiling water. Pour 3/4 cup into 9-inch square pan or 6-cup ring mold. Chill until set but not firm, about 15 minutes.
Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of the sour cream and spoon over gelatin in pan. Chill until set but not firm, about 15 minutes.
Repeat with remaining gelatin flavors, chilling dissolved gelatin before measuring. Chill 2 hours.
Cut in squares or rectangles or unmold. Granish with whipped topping, if desired.
Makes about 6 cups or 12 servings.
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Post by Linda on Oct 7, 2002 16:33:08 GMT -6
CHIFFON PIE
3 egg yolks, slightly beaten 1 1/2 cups water 1/2 cup sugar 1 package (3 oz.) Jell-O Lemon, Lime, or Orange Gelatin 3 tablespoons lemon or lime juice 1 1/2 teaspoons grated lemon or lime rind 3 egg whites dash of salt 9-inch crumb crust
Combine egg yolks, 1 cup water, and 1/4 cup sugar in saucepan. Cook over low heat until mixture comes to a boil, stirring constantly.
Remove from heat. Add Jell-O Gelatin and stir until dissolved. Add 1/2 cup water and the lemon juice and rind. Chill until slightly thickened.
Beat egg whites and salt until foamy. Add 1/4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Then beat until mixture will stand in stiff peaks. Beat gelatin mixture slightly. Fold into meringue and again beat mixtures very slightly. Pour into the Crumb Crust. Chill until firm.
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Post by Linda on Sept 22, 2002 16:20:03 GMT -6
1 stick melted butter 1/2 c. milk 2 packs reg. pudding (not instant), any flavor
Boil all the above for 2 minutes, stirring constantly. take off heat and add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut butter or 1 cup coconut, or 1 cup of nuts, or candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate. You can decorate or roll into crushed nuts, coconut, or sprinkles. Keep in airtight containers.
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Post by Linda on Sept 22, 2002 16:19:33 GMT -6
1 box 10x sugar 2 c. coconut 1 stick butter or margarine 1/3 c. white karo syrup 1/2 tsp. salt 1 tsp. vanilla
Mix, chill and shape into balls. For potatoes, roll in cinnamon. For eggs, dip in chocolate and 1/4 teaspoon of paraffin wax.
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Post by Linda on Sept 22, 2002 16:19:09 GMT -6
1 c. butter 1/2 c. sugar 2 yolks 1/2 tsp. vanilla 1/2 tsp. brandy flavoring (optional) 2 c. flour 1 tsp. baking powder 4 tsp. whole cloves Confectioners' sugar
1. Mix first 5 ingredients. Blend flour and baking powder into butter-sugar mixture. 2. Mold moons and crescents, place on greased cookie sheet. Stick 1 whole clove in each cookie. 3. Bake at 350 degrees for 10 to 12 minutes. Stand and let cool 2 minutes. Dust with confectioners' sugar.
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Post by Linda on Sept 22, 2002 16:18:31 GMT -6
6 lg. eggs 2 env. Knox gelatin 3 oz. pkg. fruit flavored gelatin 1 1/2 c. boiling water
To prepare egg shells, use large needle to pierce wide end of egg. Tap needle to make a hole 1/2 inch wide. Stick needle into egg to break yolk. Empty eggs into a bowl. Carefully rinse inside of shells and let dry thoroughly. Combine unflavored and fruit gelatin in a mixing bowl. Add boiling water and dissolve thoroughly. Let cool 10 minutes. Using a measuring cup, carefully pour gelatin mixture into egg shells. Place in egg carton with hole side up. Refrigerate until firm, five hours or overnight. Surprise children by letting them peel the eggs. For easy peeling, dip egg in warm water before peeling.
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Post by Linda on Sept 22, 2002 16:17:58 GMT -6
6 salad plates Ice cream scoop or tablespoon Can opener Small knife Cutting board Small spoon
YOU'LL NEED: 6 lettuce leaves, rinsed with water and drained 1 (16 oz.) carton cottage cheese 2 (16 oz.) cans pear halves, drained 3 slices American cheese, cut in half 6 green olives with pimento, cut in half 3 maraschino cherries, cut in half
Place a lettuce leaf on each plate. Place 1 scoop of cottage cheese on the lettuce leaf for the bunny's head. Next, place 1 whole pear half, cut side down, for the body. On a cutting board, cut a second pear half into 2 pieces; place the pieces above the cottage cheese head to look like ears. Cut each American cheese half into 6 narrow strips for the whiskers, placing 3 on each side of the bunny's head. Place olive halves for the eyes. Use a cherry half for the mouth and a dab of cottage cheese for the tail. Serve the salad first or serve with the meat course. (Makes 6 servings.)
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Post by Linda on Sept 22, 2002 16:17:28 GMT -6
1/4 tsp. food color 3/4 c. boiling water for each color 1 tbsp. vinegar for each color
For each color, measure food color, water and vinegar into bowl about size of a cereal bowl. Mix well with spoon, use separate spoon for each color. To make orange dye: mix equal amounts of red and yellow. To make purple dye, mix blue and red. To make green dye mix blue and yellow.
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Post by Linda on Sept 22, 2002 16:16:59 GMT -6
3 med. y ams, unpeeled Juice of 2 oranges Juice of 1 lemon 1/2 lb. ham or Canadian bacon 1 c. firmly packed brown sugar 1/2 tsp. salt
Preheat oven to 350 degrees. Cook yams in boiling water until tender; peel. Slice 1/2 inch thick. Strain juices. Fry ham over low heat until edges are brown; remove ham. Pour sugar into skillet in which ham was browned; add juices and salt. Cook for 5 minutes. Place half the yams in baking dish; add ham. Cover with remaining yams. Pour sugar mixture over top. Bake for 30 minutes at 350 degrees. Yield: 4 servings.
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Post by Linda on Sept 22, 2002 16:16:20 GMT -6
1 (15 oz.) can crushed pineapple 1/4 c. sugar 1 lg. pkg. lemon Jello 1 1/2 c. cold water Juice of 1 lemon 6 oz. grated mild Cheddar cheese 1/2 c. sliced almonds 1 lg. (about 12 oz.) Cool Whip Yellow food coloring
Combine pineapple and sugar in saucepan and bring to a boil. In bowl, place Jello. Stir in pineapple mixture to dissolve Jello. Add water and lemon juice. Chill to soft set. Add cheese and nuts. Fold in Cool Whip. Add a few drops of yellow food coloring to give salad more color. May be poured into a mold or pretty dish to set.
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Post by Linda on Sept 22, 2002 16:15:46 GMT -6
1 pkg. mini-marshmallows* 1 can pineapple chunks 1 c. chopped walnuts 1 1/2 lbs. sliced seedless grapes (red are prettiest) Make 1 pkg. vanilla pudding and cool whip 1/2 pt. (1 c.) whipping cream - blend with pudding
Mix all together. Chill. (you can use pastel colors).
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Post by Linda on Sept 22, 2002 16:14:46 GMT -6
10 or 12 eggs 1 1/2 c. sugar 1 tsp. salt 1 tsp. vanilla 1 tsp. lemon juice 1 1/2 c. cooked rice 4 c. milk 1/2 c. melted butter
Beat eggs well. Add sugar and beat until creamy. Add vanilla, salt and lemon juice. Beat in cooked rice and melted butter then add and beat in milk. Pour ingredients into greased baking dish and bake 350 degrees for about 1 hour or until firm.
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Post by Linda on Sept 22, 2002 16:14:17 GMT -6
1 sq. unsweetened chocolate 1/4 c. evaporated milk 1/2 tsp. vanilla 1 tsp. artificial liquid sweetener 1 pkg. vanilla or chocolate artificially sweetened pudding powder (or 8 tsp. finely chopped nuts)
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts.
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Post by Linda on Sept 22, 2002 16:13:23 GMT -6
1 box shredded wheat (10 to 12 biscuits) 2 (8 oz.) pkg. chocolate chips 1/2 jar chunky peanut butter
Crush biscuits fairly fine. Melt chocolate chips over hot water until JUST SOFT. Add peanut butter to melted chocolate, thoroughly mix, then add to shredded wheat. Put 1 tablespoon mixture on waxed paper - shape into nest and chill. Fill with jelly beans - makes approximately 18 nests.
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Post by Linda on Sept 22, 2002 16:12:48 GMT -6
12 oz. butterscotch chips 1/2 c. peanut butter 1 c. Spanish peanuts 5 oz. Chinese noodles
Melt butterscotch chips, add peanut butter and blend. Add peanuts and Chinese noodles and blend well. Form into nests on waxed paper and cookie sheet. Cool in refrigerator. Add jelly beans, M & M's or candy of your choice.
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Post by Linda on Sept 22, 2002 16:12:23 GMT -6
These are some of our family's traditional Easter recipes and re-posting of recipes that were recently accidently deleted from the message board.
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Post by Linda on Sept 22, 2002 16:25:46 GMT -6
1 (14 oz.) can Eagle Brand milk 1/4 c. lemon juice 1 (16 oz.) can whole cranberry sauce 1 (20 oz.) can crushed pineapple, drained 1/2 c. chopped pecans 1 (9 oz.) Cool Whip
Blend Eagle Brand and lemon juice. Stir in cranberry sauce, crushed pineapple, pecans and Cool Whip. Freeze mixture. Remove 10 minutes before serving.
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Post by Linda on Sept 22, 2002 16:24:51 GMT -6
1/2 c. butter 1/2 c. sugar 1/2 c. dark molasses 1 egg 2 1/2 c. sifted flour 1/2 tsp. salt 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. ginger 1 tsp. cloves 1 tsp. cinnamon Egg white and sugar
Cream butter and sugar well. Blend in molasses. Add egg, beat well. Blend in sifted dry ingredients. Chill dough overnight. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut out with turkey shaped cutter, dipping cutter in flour before cutting each one. Place turkeys on ungreased cookie sheet and brush with egg white and sprinkle with granulated sugar, bake 8 to 10 minutes at 400 degrees. Remove from cookie sheet while still warm to prevent sticking. Makes 4 to 5 dozen
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Post by Linda on Sept 22, 2002 16:24:13 GMT -6
8 potatoes, boiled and skinned, cooled and grated 1/2 tsp. salt (it depends on the size of potatoes) 1/2 tsp. pepper 1/4 c. melted butter or margarine 3 green onions, cut up 1 can cream of chicken soup or cream of mushroom soup 2 c. grated cheddar cheese 1 1/2 c. sour cream 1/2 c. crushed corn flakes
Melt margarine and add to soup. Blend in sour cream, salt, pepper, onions and 1 1/2 cups of grated cheese. Pour over potatoes put in casserole. Bake uncovered at 350 degrees for 30 minutes. Combine the 1/2 cup cheese with cornflakes and sprinkle over casserole.
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Post by Linda on Sept 22, 2002 16:23:22 GMT -6
1 (3 oz.) pkg. lemon Jello 1 (3 oz.) pkg. raspberry Jello 1 c. boiling water 4 c. fresh cranberries
Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let cool. Pour into mold and chill until firm.
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Post by Linda on Sept 22, 2002 16:22:52 GMT -6
Re-posting of recipes that were recently accidently deleted from the message board.
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Post by Linda on Sept 22, 2002 16:58:19 GMT -6
1 pkg. white cake mix for 2 layer cake 1 (12 oz.) container crushed berry cranberry-strawberry sauce (Ocean Spray)* 2/3 c. milk 3 tbsp. flour 1/2 c. margarine or butter, softened 1/2 c. shortening 3/4 c. sugar 1 1/2 tsp. vanilla extract 1/4 tsp. salt 2 pts. strawberries
About 2 hours before serving or early in day: Preheat oven to 350 degrees. Grease and flour 8 inch round cake pan and 8 inch square baking pan. (If you have a heart shaped baking pans you can use those.) Prepare cake mix as label directs, using egg whites; pour into pans. Blend cranberry sauce into batter. Bake 35 to 40 minutes. Cool as label directs. Prepare frosting: In 1 quart saucepan, mix milk and flour. Over medium heat, cook until mixture boils, stirring constantly; boil 1 minute. Cool slightly. In small bowl, with mixer at low speed, beat margarine, shortening, and sugar until blended. At high speed, beat until light and fluffy. Reduce speed to low; add milk mixture, vanilla, and salt; at high speed, beat until very fluffy. Cut round layer into 2 semi-circles; arrange on plate with square layer to form a heart. Spoon 1/3 frosting into decorating bag with rosette tube. Spread remaining frosting over cake. Cut each berry in half; arrange on cake, leaving 3/4 inch border. Pipe frosting around berries. Makes 16 servings. Each serving, about 385 calories. *Cranberry-raspberry sauce may be substituted.
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Post by Linda on Sept 22, 2002 16:57:12 GMT -6
1 1/2 c. powdered sugar 1 c. margarine or butter, softened 1 egg 1 tsp. vanilla 1/2 tsp. lemon extract 2 1/2 c. flour 1 tsp. baking soda 1 tsp. cream of tartar
Mix powdered sugar, margarine, egg, vanilla and lemon extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into quarters. Roll each quarter 3/16 inch thick on lightly floured cloth covered board (leave remainder in refrigerator). Cut into desired shapes. Sprinkle with granulated sugar (optional). Place on lightly greased cookie sheet (or use parchment paper). Bake until edges are light brown, 7 to 9 minutes. Makes about 5 dozen. Store in airtight container or freeze. For Stained glass cookies: Either divide dough in half, or make 2 batches. Color half with food coloring (or divide further for more colors). Roll first color out 1/8 inch thick, cut into desired shapes, and place on cookie sheet 1 inch apart. Roll next color, cut and place on top of first color. Then bake as above.
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Post by Linda on Sept 22, 2002 16:56:48 GMT -6
1 pkg. white cake mix 3 tbsp. flour 1/2 c. water 1/2 c. cooking oil (Wesson) 1 box strawberry Jello 1/2 pkg. (10 oz.) thawed strawberries 4 eggs
Mix well, pour into large sheet pan. Bake at 350 degrees for 35 to 40 minutes.
ICING 1/2 stick margarine 1 box powdered sugar 1/2 box strawberries
Mix and spread on cooled cake. This is a very moist and delicious cake.
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Post by Linda on Sept 22, 2002 16:56:16 GMT -6
1 c. soft butter 1 1/2 c. all-purpose flour 1 1/2 c. all-purpose flour 1 c. icing sugar 1/3 c. cocoa
Cream butter. Sift together flour, sugar and cocoa. Gradually blend dry ingredients into batter to a soft dough. If dough is too soft, chill 15 minutes. Roll dough part at a time, on a lightly floured board to 1/8 inch thickness. Cut out hearts with a floured 3 inch heart shaped cookie cutter. Place on ungreased cookie sheets. Bake at 300 degrees F for 20-25 minutes. Cool slightly before removing from pan. Pipe decorator frosting on each cookie.
DECORATOR ICING 1 egg white 1 1/2 c. icing sugar
Beat egg white until frothy. Gradually beat in icing sugar. Continue to beat until icing forms stiff peaks. Place frosting in a small pastry bag and decorate heart shaped cookies.
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Post by Linda on Sept 22, 2002 16:55:53 GMT -6
1 (8 oz.) pkg. cream cheese, softened 1 c. melted butter 1 1/2 tsp. vanilla 2 lbs. sifted powdered sugar 1 1/2 c. milk 6 squares (6 oz.) unsweetened chocolate, melted & cooled 3 eggs 2 c. all-purpose flour 1 1/4 tsp. baking soda 1 tsp. salt 1-2 tsp. milk
In a large bowl beat cream cheese, 3/4 cup butter and vanilla. Alternately beat in sugar and 1/4 cup milk. Stir in 4 squares melted chocolate. Save 3 1/2 cups mixture for frosting. Chill. Stir 2 squares melted chocolate into remaining mixture. Beat in 1/4 cup butter and the eggs. In medium bowl combine flour, soda and salt. Beat into chocolate mixture alternately with 1 1/4 cups milk. Turn into 2 greased and floured heart shaped pans or 9" x 1 1/2" round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool in pans 10 minutes. Remove; cool on wire racks. Let frosting stand at room temperature about 15 minutes. (If necessary stir in 1 to 2 teaspoons milk.) Frost cake and cool.
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Post by Linda on Sept 22, 2002 16:55:24 GMT -6
3 egg whites 3 1/2 tbsp. raspberry jello (dry) 3/4 c. sugar Dash of salt 1 tsp. vinegar 6 oz. chocolate chips
Beat egg whites gradually adding jello and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased). Bake in slow oven (250 degrees) for 40-50 minutes.
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