| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Jams, Jellies & s, Sent to tnt |
1 |
Servings |
INGREDIENTS
| 2 |
|
Env unflavored gelatine |
| 1/2 |
c |
Cold water |
| 1 |
c |
Boiling water |
| 2/3 |
c |
Sugar |
| 1 |
pn |
Salt |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Orange juice |
| 2 |
c |
Ontario red wine |
INSTRUCTIONS
Soften gelatine 5 minutes in the cold water. Dissolve in the boiling water.
Add sugar, salt, lemon and orange juice. Stir until sugar is dissolved.
Stir in the wine. Stir until blended. Pour into oiled mold. Refrigerate
overnight or until well set. Unmold to serve.
NOTES : Serve with game or roast turkey or as a dessert with a custard
sauce. Ontario Wines: Ontario is an important producer of Canadian wine.
Although somewhat young, they nevertheless can add new appeal to favorite
old recipes and make ordinary food extraordinary, Beef Bourguignon is an
example. Anyone can enjoy wine cooked dishes, because the alcoholic content
of wine disappears in cooking leaving only the essential flavor to
complement the food. If not specified in a recipe, the choice and quantity
of the wine used should be a matter of personal preference.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 26, 1997
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”