63749 wine jelly appetizer Recipes

jelly beans (can be more or less according to taste), flour, baking powder, salt, unsalted butter, room temperature, granulated sugar, eggs, vanilla, powdered sugar (can be more or less or left out completely)

frozen cooked small meatballs or 3 -5 lbs little smokies sausages, grape jelly, chili sauce (i use heinz ), cayenne pepper (optional)

ground beef, dry breadcrumbs, egg, slightly beaten, parmesan cheese, milk, minced onions, garlic, minced, grape jelly, chili sauce

heinz chili sauce, grape jelly, worcestershire sauce, lemon juice, pre-prepared frozen meatballs

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

banana jelly beans, chocolate pudding jelly beans, crushed pineapple jelly beans, strawberry jam jelly beans, very cherry jelly beans, a &w jelly be ns

appetizer bread, grated cheddar cheese or an italian mix, mayonnaise, italian herb seasoning, green onions, finely chopped, french bread , halved lengthwise or i always use a fresh deli garlic-spread bread instead, parmesan cheese

ground beef, egg, beaten, breadcrumbs, finely chopped, parsley, chopped, onion, chopped, worcestershire sauce, salt and pepper, chili sauce, grape jelly, brown sugar, soy sauce

ground chuck, dry onion soup mix, egg, monosodium glutamate, seasoned bread crumbs, butter or margarine, catsup, drop hot pepper sauce, apple or currant jelly

appetizer drumsticks, makes 16 to 18 appetizers, chicken wings, crushed rich round crackers, sesame seed, toasted, paprika, salt, shortening or 1/3 stick, melted, preheat oven to 375of. cut wings in pieces and use the meatier drumstick piece for appetizers. (use remaining wing pieces for soups.) combine cracker crumbs, sesame seed, paprika, and salt. brush meatier end of drumsticks with melted crisco. roll in cracker mixture. place in large shallow baking pan (don tsp crowd). bake at 375aof for 40 to 45 minutes.

dry mustard, cinnamon, vinegar, apple jelly (or currant jelly)