*  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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