In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Q: Dissolve gelatin with 1/2 cup of cold water.,Heat soup; add gelatine to soup.,Add cream cheese and mayo in blender until smooth.,Stir in onion, celery and shrimp.,______,Stir before serving.

A: Keep in refrigerator overnight.
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Q: Take a deep muffin tin.,In each ring, put 1 teaspoon melted butter.,Add 1 tablespoon of brown sugar to melt.,______,Sift dry ingredients in mixing bowl.,Add liquids; mix until smooth.,Put batter in ring on top of apricots.,Bake for 20 minutes at 375.,Turn upside-down as soon as taken from the oven.

A: Place about 3 stewed dried apricots (depending on size of muffin tin) on the sugar in each ring.
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Q: Preheat oven to 375F Drain peach slices, reserving 1/2 cup syrup. Cut the peach slices crosswise into thirds; set aside. In a large saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to medium. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).,In a small bowl, stir together sugar and cornstarch. Add sugar mixture to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep warm.,In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the dough is moistened. Divide in half. Form each half into a ball.,On a lightly floured surface, flatten one dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond edge of pie plate.,______,Bake for 40 to 45 minutes or until filling is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve warm, or to store, cover and let stand at room temperature for up to 24 hours.

A:
Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch apart on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped pattern. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Fold edge of bottom pastry over edge of strips; seal and crimp edge as desired.
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