Marie Josee Recipe Reviewed - Community

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Cathy, I use this dressing a LOT because I can never find a creamy Italian dressing that I like. I think it's perfect the way it is (being Italian), especially if you follow the directions. My mother used to make it this way and I just never watched her close enough. Thanks for sharing! PS--those I haved served it to for dinners absolutely love it!

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Vanilla and Chocolate Delight

Reviewed: Sep. 12, 2006

I absolutely LOVE this recipe, no matter what time of year. When you are stuck for a dessert to bring to a potluck or gathering, try this one--it gets eaten and gets rave reviews. Thanks!

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Wine Jelly

Reviewed: Sep. 12, 2006

This is a perfect jelly! You can also use this to baste poultry before baking--gives it a great tangy taste. I also tried it with CHAMPAGNE and it gives off a wonderful "apple" taste--the color is absolutely fabulous with the champagne. Thanks!

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Pomegranate Jelly

Reviewed: Sep. 12, 2006

I definitely liked the taste, but I had the same problem everyone else had--it doesn't jell, and after thinking about the canning process more closely, the reason is that you need to allow pectin ample time to heat at its boiling point. Tried it a second time, and this is what I suggest.... Use the box of powdered pectin (1.75 ounce) and add the pectin with the juices. Bring to a boil, THEN add the sugar and bring to a second boil for about a minute. This goes hand in hand with the pectin manufacturer's guidelines (who I called).

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