SHRIMP MOLD
A great shrimp appetizer! Serve with crackers or toasted French bread.
Provided by B. Gisclair
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h25m
Yield 5
Number Of Ingredients 8
Steps:
- Heat soup in a small saucepan or in a microwave oven.
- In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
- In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
- Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.
Nutrition Facts : Calories 580.8 calories, Carbohydrate 11.4 g, Cholesterol 231.2 mg, Fat 48.8 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 13.2 g, Sodium 924.6 mg, Sugar 5.3 g
CINNAMON PECANS
Put these cinnamon pecans in glass containers (jars), tie a pretty red or green bow around neck of jar with a gift card, and give as gifts for Christmas, or anytime during the holiday season. Don't forget to save some of these delicious treats for yourself and your family.
Provided by Annacia
Categories Lunch/Snacks
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (160 C).
- Combine sugar, cinnamon and salt in small bowl.
- Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
- Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
- Spread pecans in a single layer on a large cookie sheet.
- Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
- Using a spatula, immediately loosen pecans from cookie sheet and let cool.
- Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!
Nutrition Facts : Calories 788.4, Fat 71.3, SaturatedFat 6.1, Sodium 304.8, Carbohydrate 39.8, Fiber 10.2, Sugar 29, Protein 10
RED OR GREEN PEPPER JELLY
I first had this recipe after buying it at our school fundraiser. It was so good that I went through the trouble of finding out who made it and got the recipe. Since then I have made it numerous times and given away lots of little jars at Christmas. It is delicious served with cream cheese and crackers. I am not absolutely sure of the yield, it could be more.
Provided by bert2421
Categories Jellies
Time 35m
Yield 6 small jars
Number Of Ingredients 4
Steps:
- Chop peppers finely (It's faster to use a food blender to do this.) In a large saucepan, combine sugar, red or green peppers and vinegar.
- Stir and bring to a full rolling boil.
- Boil over medium-high heat for 15 minutes, skimming off foam.
- Remove from heat; blend in pectin and stir for 2 minutes.
- Pour into sterilized jars.
- Keep in your refrigerator or freeze when cooled down.
FESTIVE FRUIT GELATIN MOLD
Provided by Trisha Yearwood
Categories dessert
Time 10h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
- Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
- Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
- When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.
PEPPER JELLY
I adapted this pepper jelly from two separate recipes by Liana Krissoff and Elise Bauer. This recipe doesn't use commercial pectin, instead you make a juice out of Granny Smith apples, plums, and cranberries. The apples and cranberries provide the pectin, and the plums give the jelly a nice color. The fruits also give the jelly a great flavor, which I think makes this jelly a bit more special than the usual pepper jelly. This jelly can be made as hot as you like. If you don't want it to be hot at all, just leave out the jalapenos. The amount I have listed here, 1/2 cup of chopped jalapenos, makes a jelly which is mildly hot, by which I mean you will be able to tell that there are jalapenos in it, but I think it would still be edible by most people. It is not the kind of hot that die-hard chile heads seek out. If you would like your pepper jelly to be hotter, you can increase the amount of jalapenos, or you can use a hotter chile, such as a habanero. I prefer to use ripe, red jalapenos for this jelly, but you can usually only find unripe, green jalapenos in the store. It is OK to use green jalapenos if that is all you can find. N.B. jalapenos and other peppers can vary quite a bit in their heat level. I grow my own jalapenos, and they are considerably hotter than those which you can buy at the grocery store. Before you make this jelly, taste one of your jalapenos - taste a piece from the part of the pepper near the seeds. Gauge the heat level and adjust the amount of jalapenos in the recipe according to the heat level you desire in your jelly. You will need to use the cold plate test to check the set of this jelly; I have included the instructions for this below. Cooking time includes processing time.
Provided by xtine
Categories Jellies
Time 2h
Yield 5 half pints
Number Of Ingredients 10
Steps:
- Cut the apples into eighths - do not remove the cores or the seeds, you need these to supply pectin.
- Slice the lemon - the whole lemon, do not discard the rind, pith, or seeds.
- Place the apples, jalapenos, red bell pepper, plums, cranberries, and lemon in a large stock pot with the vinegar and water. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
- Strain the apple mixture through a very fine sieve or a jelly bag. If you want a clear jelly, do not press down on the mixture or squeeze the bag. If you don't mind a cloudy jelly, you can press or squeeze all you like.
- Let the mixture drain for at least 30 minutes or as long as overnight, if you like. After the mixture has finished straining, measure out 6 cups of juice. If you don't have 6 cups of juice, add water to the juice to make 6 cups.
- If you have more than 6 cups of juice, freeze it to use later. Do not try to make more than the amount called for in this recipe, or you may not be able to get the jelly to set.
- Place 3 small saucers in the freezer - you will use these to check the set of the jelly.
- Pour the 6 cups of juice into a preserving pan. If you do not have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly or jam.
- Add 4 1/2 cups sugar and the butter to the juice in the pan (the butter is to reduce foaming). Bring to a boil over high heat, stirring to dissolve the sugar.
- Cook over medium-high heat for 20 minutes.
- After 20 minutes of cooking, check the set (it may take up to 30 minutes of simmering over medium high heat for the jelly to reach the set stage - it depends on what kind of pan you are using and how high of heat you are using).
- Use the cold plate test to check set: take the pot of jelly off the heat (if you don't remove the jelly from the heat while you check the set it could over-cook and become rubbery or hard, if the jelly is indeed already set) .
- Place a drop of the jelly mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jelly with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jelly is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
- When the jelly is set, ladle it into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
Nutrition Facts : Calories 1049.8, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.2, Sodium 22.2, Carbohydrate 261.7, Fiber 15.4, Sugar 239.3, Protein 2.1
LEMON VEGETABLE MOLD
Because of the medication he is taking, my DH cannot eat fruit though he can eat veggies. Please don't ask me to explain. Anyway this recipe is getting lots of use. It is a very pretty molded salad with a bit of history in our family. The first time I made it, I made it a day ahead for a function. I had difficulty unmolding it the next morning, however, so in desperation I held the mold upside down under the hot water faucet. Needless to say, out came the jello right into the sink and sliding toward the garbage disposal. I frantically grabbed at it but it was like grabbing a ghost. It wasn't till my hand followed the salad right into the disposal that I came to my senses. Luckily I had time to make and set another salad! Note that cooking time is actually chilling time. Recipe comes from "The Ham Cookbook."
Provided by Lorraine of AZ
Categories Vegetable
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the jello completely in the boiling water.
- Cool until slightly thickened. Stir in remaining ingredients. Pour into mold and chill four hours or overnight, until set.
- You may add a few radish roses for decoration before the mixture is completely set.
Nutrition Facts : Calories 92.4, Fat 0.1, Sodium 112.3, Carbohydrate 21.8, Fiber 0.6, Sugar 19.8, Protein 2
JELL-O® WITH FRUIT MOLD
Impress your friends with our JELL-O® with Fruit Mold dessert! Prep for this tasty Healthy Living JELL-O® with Fruit Mold dessert takes only 15 minutes.
Provided by My Food and Family
Categories Home
Time 5h45m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Remove 1-1/2 cups of the gelatin; let stand at room temperature.
- Stir fruit into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm. (Gelatin should stick to finger when touched and should mound.)
- Add COOL WHIP to reserved gelatin; stir with whisk until well blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold just before serving.
Nutrition Facts : Calories 35, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.6898 g
PEPPERONCINI
Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!
Provided by Aroostook
Categories Peppers
Time 1h10m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
- Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
- Bring brine mixture to a boil.
- Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
- Pack peppers tightly into clean hot pint jars.
- Cover peppers with brine and lLeave 1/2 inch head space.
- Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
- Leave for at least 4 weeks to"cure" before using.
CREAMY FRUIT MOLD
Because it can be made ahead, a gelatin salad like this one, brimming with fruit and nuts, is so convenient. This salad (another old standby from the cooking show I watched years ago) comes out of the mold easily and looks very attractive when served. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 289 calories, Fat 19g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
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