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July 31, 2006
Rhubarb Jello Jelly, Rhubarb Jam, Fruit Slaw
RHUBARB JELLO JELLY
Cook 4 cups cut up rhubarb in ¼ cup water until mushy. Add 4 cups sugar and
boil for 15 minutes, watching carefully. Turn off heat and stir in 1 package
strawberry gelatin. Seal in jars while still piping hot.
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RHUBARB JAM
4 cups rhubarb, chopped
4 cups sugar
1 tall can crushed pineapple
Stir well and let stand 3 to 4 hours. Boil ten minutes and add a box of
favorite flavored gelatin. Stir well. Pour while hot and paraffin while still hot.
Lid and store.
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FRUIT SLAW
Yogurt Dressing (recipe below)
3 cups finely shredded green cabbage
1 cup finely chopped Granny Smith apple
¼ cup dried cranberries or cherries
1 can (8 oz.) crushed pineapple in juice (well drained; reserve juice)
2 tbsp. unsalted sunflower nuts
Yogurt Dressing:
½ cup plain yogurt
2 tbsps. reserved pineapple juice
1 tbsp. honey
1 tsp. Dijon mustard
Mix cabbage, apple, cranberries and pineapple. Stir in yogurt dressing until
mixture is well coated. Sprinkle with sunflower nuts.
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Contributed to our recipe list by Emma.
Posted by Willie Crawford at July 31, 2006 07:26 PM
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