*  Exported from  MasterCook  *
 
                           DE LUXE RENNET CUSTARD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese/Eggs                      Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Canned jellied cranberry
                         -sauce, and few drops red
                         -food color. Or
 
   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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