| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Desserts | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Canned jellied cranberry sauce, and few drops red food color. Or |
INSTRUCTIONS
Choose your favorite rennet-custard flavor. Make as package directs, but substitute light cream for milk. Just before serving, top with one of these: Toasted coconut Partially thawed frozen Orange sections or fresh raspberries or Canned apricot nectar strawberries Chopped walnuts Canned pineapple tidbits Chocolate-Almond. Add 1/4 teasp. almond extract to chocolate rennet. Rum-Mocha. Add 1/4 teasp. rum extract and 1 teasp. instant-coffee powder to chocolate rennet. Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour vanilla or lemon rennet-custard dessert over slices. Cranberry or Prune Island. Beat 1 egg white until stiff but not dry. Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon juice, substitute 1/2 cup canned strained prunes (baby pack) for canned jellied cranberry sauce and red food color. Divide meringue among 5 sherbet glasses. Pour on vanilla rennet. Sherry-Maple. Add 1 teasp. sherry extract to maple rennet. Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving dish. Pour on orange rennet.
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