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Click below to download : Fruit - Easy Watermelon Jelly (Format : PDF)
Fruit - Easy Watermelon Jelly
5 cups watermelon juice5 cups sugar
1/4 cup lemon juice
Bring the juice to a boil; add sugar, a little at a time. Add all the lemon juice. Cook until jelly will sheet off a spoon. Pour into hot, sterilized jars and seal.
Yields: 8 half-pints
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Source: Better Homes and Gardens 1 (8-ounce) bottle Italian salad dressing 2 teaspoons finely shredded lemon peel 1 pound beef flank steak Lemon-pepper seasoning 1/2 pound fresh haricot vert or other young, tender green beans, trimmed 5 cups torn leaf lettuce 3 cups fresh watercress or arugula 1 medium cantaloupe, cut into wedges Teardrop or other cherry tomatoes (optional) Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4 cup of the dressing mixture over meat. Seal bag and marinate in refrigerator for 12 to 24 hours,
Fruit - Melon - Flank Steak Salad With Cantaloupe
Source: Better Homes and Gardens 1 (8-ounce) bottle Italian salad dressing 2 teaspoons finely shredded lemon peel 1 pound beef flank steak Lemon-pepper seasoning 1/2 pound fresh haricot vert or other young, tender green beans, trimmed 5 cups torn leaf lettuce 3 cups fresh watercress or arugula 1 medium cantaloupe, cut into wedges Teardrop or other cherry tomatoes (optional) Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4 cup of the dressing mixture over meat. Seal bag and marinate in refrigerator for 12 to 24 hours,
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1 medium size watermelon, ice cold 1 quart red wine of your choice, or 1 bottle champagne, or 1 pint cognac Cut 3 or 4 plugs (1 1/2 to 2 inches deep) along top of the melon. Pour in the wine, very slowly, until it is all absorbed. Replace plugs and return to refrigerator for at least 1 hour before slicing and serving.
Fruit - Drunken Watermelon
1 medium size watermelon, ice cold 1 quart red wine of your choice, or 1 bottle champagne, or 1 pint cognac Cut 3 or 4 plugs (1 1/2 to 2 inches deep) along top of the melon. Pour in the wine, very slowly, until it is all absorbed. Replace plugs and return to refrigerator for at least 1 hour before slicing and serving.
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- Fruit - Melon - Melon Madness
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