••••GOOD TIP!!
Saturday, December 26, 2015
Friday, December 25, 2015
••••OLD FASHIONED CRANBERRY JELLY••••
(Source: Dorothy Dean & easteuropean.food.com & foodinjars.com & gourmendize.com)
••••OLD FASHIONED CRANBERRY JELLY••••
••••OLD FASHIONED CRANBERRY JELLY••••
•4 cups fresh cranberries
•2 cups water
•2 tablespoons lemon juice
•2 cups sugar
1. Combine cranberries, water and lemon juice in kettle; bring to a boil and continue to boil until skins are broken--about 10 minutes. Remove from heat; force through strainer or food mill. Add sugar to pulp; return to heat; bring to the boiling point, stirring constantly until sugar is dissolved, then boil 3 to 5 minutes, or until mixture sheets from spoon. Skim. Turn into quart mold which has been rinsed in cold water. Chill in refrigerator until firm.
Thursday, December 24, 2015
••••HONEYKIST COOLER••••
(Source: truesourcemovement.com & Dorothy dean & frb.org photo)
••••THIS SOUNDS SO GOOD!!!
••••HONEYKIST COOLER••••
•1/3 cup honey
•2 cups orange juice
•1 pint vanilla ice cream
•2 teaspoons grated orange rind
•6 cups milk
1. Blend honey with orange juice and grated rind. Add cold milk, stirring to blend. Top with vanilla ice cream and garnish with grated orange rind or slice of orange. Serves 6 to 8.
••••PINEAPPLE MARLOW••••
(Source: Dorothy dean & Pinterest photo & yummily photo)
••••LOOKS SO REFRESHING!!
••••PINEAPPLE MARLOW••••
•1 pound marshmallows, cut up
•1 can crushed pineapple, drained
•1/2 pint whipping cream, whipped
•1/2 cup chopped nuts
1. Drain juice from pineapple; add marshmallows to juice and allow to stand for several hours. Whip cream until stiff. Add drain pineapple to cream. Fold in chopped nuts and marshmallow mixture. Chill in refrigerator for several hours or freeze and store up to 6 weeks.
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