Open-Faced Egg and Cheese Sandwiches
1 tb Butter or margarine 2 tb Onion, finely chopped 2 tb Green pepper, finely chopped 6 Eggs; beaten 1/3 c Milk 1/4 ts Salt 1/8 ts Pepper 6 English muffin halves 1 tb Butter or margarine 6 sl American cheese (1 oz. each) -- (pasteurized process) Melt 1 tablespoon fat in a large frypan. Add onion and green pepper. Cook until tender. Mix eggs, milk, salt, and pepper. Pour over onion and green pepper. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. Continue cooking until eggs are set but still moist. Divide into 6 portions. Spread toasted muffin halves with 1 tablespoon butter or margarine. Top muffin halves with egg mixture and a slice of cheese. Broil until cheese is melted and lightly browned, about 5 minutes. NOTE: For this recipe, use only clean eggs with no cracks in shells. [Karen adds: Because of the risk of salmonella poisoning, it's been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.] Calories per sandwich: About 300 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Wine Of Spice and Surprise
2 Bottles red wine 3/4 c Honey 1 ts Ground pepper 1/4 ts Saffron 1/2 ts Pounded mastic (optional) 2 Bay leaves 4 Pitted dates 1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash the dates with your fingers, and add to the wine mixture. Seal and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve in individual glasses, cups, or goblets.
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Whole-Wheat Banana Scones
1 c Self-rising flour 1/2 ts Salt 1 c Whole-wht self-rising flour 2 ts Cold butter, -cut into small pieces 1/2 c Milk (about) Milk to brush on scones 2 tb Honey 2 md Ripe bananas, mashed Butter A bit heavier than traditional scones, because of the whole-wheat flour. Preheat oven to 450F (230C). Lightly grease a large baking sheet. Sift self-rising flour and salt into a large bowl; stir in whole-wheat flour. With your fingers, rub in butter until mixture is crumbly. Make a well in center of mixture. Pour in 1/2 cup milk and the honey and mix well. Add bananas and mix with a fork to form a soft dough. Turn out onto a floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about 3/4-inch thick. Cut in rounds with 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush tops lightly with milk.
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White Sangria Punch (Nonalcoholic)
4 c White grape juice 1 c Pink grapefruit juice 1 tb Lime juice 1 Club soda;bottle, 750 ml -chilled Pink grapefruit slices In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices. MAKES 12 SERVINGS, each 3/4 cup Per sering: 60 calories, negligible protein, no fat, 15 g carbohydrate SOURCE: Canadian Living magazine
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White Grape Swizzle
2 cn Frozen white grape juice -- concentrate 1 cn Pineapple juice (46 oz) 2 cn Lemon-lime soda, chilled Reconstitute the grape juice according to package directions. Mix all the juices together & refrigerate. Add the soda just before serving.
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West Indies Coffee
3 1/2 c Milk 1/4 c Instant coffee 1/4 c Brown sugar 1 ds Salt Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve. Serve in mugs. Makes between 4 and servings.
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Welsh Batch Scone
2 c Self-rising flour 1/4 ts Ground cinnamon 1/4 ts Ground ginger 1/4 ts Ground cloves 1/4 ts Ground mace 1/4 ts Ground coriander 1/2 c Solid vegetable shortening, -cut in chunks 3/4 c Superfine sugar 1/4 c Raisins (plumped) 1/3 c Pitted dates, quartered 1/4 c Milk (about) 1 Egg yolk, beaten 1 tb Packed light brown sugar Butter Rich and spicy, the scone is baked in one piece. Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large bowl. With your fingers, rub in shortening until mixture is crumbly. Add sugar, raisins, and dates; mix well. Turn out onto baking sheet and pat with your hands to make an 8-inch round about 3/4-inch thick. With a sharp knife, score top in 8 wedges. Brush with egg yolk and sprinkle with brown sugar. Bake about 20 minutes or until golden brown. Transfer to wire rac
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Weight Watchers Milkshake
1 c Skim milk 1 3/4 oz Frozen raspberries * 2 tb Ice cream, low fat 2 ts Sweetener * unsweetened. Any other fruit or berry could be used if frozen and not in so large pieces. Put all ingredients in a mixer, you may put away some raspberries for garnishing. Mix until smooth, pour in a large glass and enjoy! This is a Weight Watchers recipe 1 M + 1/2 F + 25 BK Annica Lindgren, F-Intercook
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Wednesday's Frosties (Wendy's Frosties)
1 c Milk 1/2 c Nestle's Quik 3 c Softened ice cream -in fridge 1 hour Put in blender: Then blenderize. From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo
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Watermelon Punch
1 c Sugar 1 c Water 1/2 sm Evenly-shaped watermelon 1/4 c Brandy 1 cn (12 oz) lemon-lime soda Ice cubes 1 ts Shelled pine nuts In a saucepan, bring sugar and water to a boil; cool. Scoop watermelon with a melon baller; discard seeds. Pour sugar syrup over watermelon balls. Scoop remaining watermelon; squeeze in a clean cloth to extract juice. Combine watermelon balls, watermelon juice, and brandy; chill. Cut the upper edge of the watermelon shell in a saw-tooth design and use as a punch bowl. Just before serving, add watermelon mixture, soda, and ice cubes to watermelon shell. Sprinkle with nuts. Makes 10 to 12 servings. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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Watermelon Ice Drink
2 1/2 c Watermelon 1/2 c -Crushed ice --------------------------------FOR GARNISH-------------------------------- Rose geranium leaves; opt Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoons. Nutrients for 1 serving: Calories: 64 Exchange: 1 fruit g mg Carbohydrate: 14 potassium: 232 Protein: 1 sodium: 4 fat: negligible cholestrol: 0 fiber: 2 SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles
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Wassail * Cider
Ingredients5qtapple cider 1 1/4cupbrown sugar 1 1/4cnfrozen lemon juice concentrate (6 oz) 1 1/4cnfrozen orange juice concentrate (6 oz) 7 1/2 wholecloves and allspice 1 1/4tablespoonnutmeg, ground 30each<TD class=ingr
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Wassail
----------------------------------WASSAIL---------------------------------- 1 qt Apple cider 4 ea Cinnamon sticks 1 ea Whole nutmeg 1/2 c Honey 1/4 c Lemon juice 1 ts Lemon peel, grated --------------------------FLOATING CLOVED ORANGES-------------------------- 3 ea Oranges 3 ts Cloves, whole Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2 hour, and the longer, the better. Orange Stars: cut oranges into 1/2"" slices. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star.
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Vietnamese Coffee
Stephen Ceideburg 2 tb Sweetened Condensed Milk 6 oz Strong Black Coffee In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. it takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do. Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee, trying not to disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished. Makes 1 serving. Variation: This coffee may also be served iced. Add ice cubes on top of the sweet milk and proceed as above. From the California Culinary Academy
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Viennese Spiced Coffee
1/3 c Instant coffee 3 tb Sugar 8 Whole cloves 3 Inches stick cinnamon 3 c Water Whipped cream Ground cinnamon Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water. Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.
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Viennese Flavoured Coffee
2/3 c Dry instant coffee, -scant 2/3 c Sugar 3/4 c Dry nondairy creamer 1/2 ts Cinnamon -dash each of ground -allspice, -cloves, & nutmeg. Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water. 20 servings From: Ronda Eikenberry
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Viennese Coffee
1 Makes 1-1/2 Quarts 4 oz Semisweet Chocolate 1 tb Sugar 1/4 c Whipping Cream 4 c Hot Strong Coffee Whipped Cream Grated Orange Peel Melt chocolate in a heavey saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel. From Sheila Buff & Judi Olstein, ""The New Mixer's Guide to Low-Alcohol and Nonalcoholic Drinks."" Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Versoffene Jungfern (Drunk Virgins)
3 c Red wine 3 ts Sugar 1 Piece lemon peel 1/2 Stick cinnamon 1 pn (small) ground cloves From the Ries-Kartaeusertal area. These are essentially Carthusian Dumplings in a red wine sauce. For the dumplings: see Kartauserkloesse (Carthusian Dumplings - recipe separately For the sauce: Add the cinnamon and lemon peel to the red wine, and bring to a boil. Reduce the liquid by keeping it at a light boil for 20 minutes. Then remove the cinnamon and lemon peel. Season to taste with sugar, ground cloves and, if desired, a bit of lemon juice. Pour the sauce over the hot dumplings and serve as dessert. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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Vegetable-Orange Juice Cocktail
46 oz Vegetable juice cocktail 6 oz Orange juice concentrate -- frozen 3/4 c Water 1 ts Basil leaves; crushed 3 dr Hot pepper sauce Mix all ingredients in a 2-quart container. Chill thoroughly. Calories per 3/4 cup serving: About 55 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Vegetable Juice Cocktail
3 Carrots; peeled & chopped 3 Radishes 3 Scallions 1/4 c Celery leaves 1/4 c Watercress 1 Canned beet; diced 1/2 c Beet liquid 1 1/2 c -Ice water 1 ts Salt 1/8 ts Pepper Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve. From: Terri St.Louis
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Vegan ""Eggnog""
20 oz Silken tofu 16 oz Vanilla soymilk 1 tb Vanilla extract 1/4 c Sugar 2 tb Brown sugar 1/4 ts Turmeric 1/2 c Brandy or rum, optional Nutmeg In a blender or food processor, combine all ingredients except nutmeg. Blending thoroughly, stopping occasionally to scrape down the sides. Serve well chilled & dusted with nutmeg. **NOTE: This vegan eggnog is rather suscpetible to the flavour of alcohol, so you amy want to start with smaller amounts if adding alcohol to your nog & add more as necessary.
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Vanilla Almond Coffee
1/3 c Ground coffee 1 ts Vanilla extract 1/2 ts Almond extract 1/4 ts Anise seeds Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. WIth processor runnin, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.
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Valentine Sodas
Ginger ale or carbonated -drink Strawberry ice cream Whipped cream 1 ts Strawberry preserves Pour ginger ale or any clear carbonated drink over strawberry ice cream in tall glass. Top glass with fluffy whipped cream and strawberry preserves. Do not stint on ice cream. Serve with large soda and ice teaspoon.
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Vagabond Gingered Ale
Ingredients3 1/2poundmunton & fison plain dark 1malt extract syrup 2 1/2poundplain dk. dried malt extract 3/4poundcrystal malt 1/2poundchocolate malt 2ozcascade hops (boiling) equal to 10 HBU 1oz
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Undescended Twinkies
6 oz Orange Jell-O; (2 pkgs) 1 c ;Boiling Water 1/2 c Pineapple Juice 1 qt Vanilla Ice Cream; Softened 7 oz 7-Up 8 Twinkies Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve.
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U-238
1 qt Rum 1 qt Vodka 1 qt Strawberry juice 1 qt Orange juice 1 qt Pineapple juice 1 pt Fresh strawberries 1 pt Orange wedges 1 pt Pineapple chunks Mix all ingredients well. Chill. Serve as you would punch. This beverage's motto is: Hiroshima's favorite since '45. Guaranteed to bomb you into the next decade! NOTE: Orange juice & wedges and pineapple juice & chunks can be substituted for your favorite fruit. However, the strawberries & juice is considered MANDATORY! The vodka can also be substituted for your favorite booze, but rum is MANDATORY!
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Tutti-Frutti Punch
16 oz Pkg frozen strawberries,thaw 6 oz Froz pineapple juice,thaw 3 oz Froz apple juice, thaw 3 oz Froz orange juice, thaw 1 1/2 c Water 33 oz Bottle seltzer, chilled Combine first 4 ingredients in container of blender; procees until smooth. Combine strawberry mixture and water in a large pitcher; cover and chill at least 3 hours. To serve, add seltzer to juice mixture and stir gently. Serve punch immediately.
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Turkish Coffee
3/4 c Water 1 tb Sugar 1 tb Pulverized Coffee 1 Cardamon Pod Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamon. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking. From Sheila Buff & Judi Olstien, ""The New Mixer's Guide to Low-Alcohol and Nonalcholic Drinks."" Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Tumbleweed
3/4 oz Kahlua 3/4 oz Dark creme de cacao 3 oz Light cream or milk 2 Scoops vanilla ice cream Preparation : Combine the ingredients and blend until creamy. Pour into stemmed glasses to 1 inch from the top. Top with whipped cream and sprinkle with chocolate shavings.
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Treacle Scones
2 c All-purpose flour 1 1/2 ts Baking powder pn Salt 2 1/2 tb Light molasses 2 tb Butter 1/4 c Milk (about) Butter Molasses is known as treacle in the U.K. These scones are fragrant and chewy; very nice on a cold afternoon. Preheat oven to 400F (205C). Lightly grease a large baking sheet; set aside. Sift flour, baking powder and salt into a large bowl; set aside. In a medium-size saucepan, combine molasses and 2 tablespoons butter; stir over low heat until butter is melted. Make a well in the center of dry ingredients; add molasses mixture and milk and mix with a form to form a soft dough. Turn out onto floured surfaces. Roll out with a floured rolling pan or pat dough with your hands to form a round about 1/2-inch thick. Cut into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet. Bake 10 to 12 minutes or until well risen and golden. Transfer to a
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Tia Maria (Paulette Valois)
26 oz Brandy (el cheapo brand) 1 Vanilla bean 1 1/4 qt Water; boiling 1 1/4 qt Sugar 2 oz Antiqua coffee(Spice Island) Mix coffee and sugar well. Pour in boiling water, mix well, let stand until cool. Add brandy, cut vanilla bean lengthwise and drop into bottle. Let stand 30 days. Make approx 3 1/2 bottles (90 oz)
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Three-Fruit Punch
2 cn Orange juice concentrate; - 6 oz. each, thawed 2 cn Lemon juice concentrate; - 6 oz. each, thawed 6 c Water; cold 46 oz Pineapple juice; chilled, 1 c Sugar 2 cn Ginger ale; 12 oz ea, chilld Combine fruit juice concentrates, water, pineapple juice, and sugar in a punch bowl; mix well. Add ginger ale and ice cubes. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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The Original Irish Coffee
1 c Coffee, fresh brewed 3 x Sugar cubes 3 tb Irish whiskey (1 jigger) Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve.
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The Macombers Citrus Hummer
2 oz Brandy 1 Scoop lemon ice cream 1 Scoop orange sherbet Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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The Governor's Grog
1/2 c Lemon, freshly squeezed - juice and pulp 1/4 c Sugar 1 c Cranberry Juice 1 c Orange Juice 1 c Very Strong Tea (use three - tea bags) Cinnamon Sticks and Orange - Slices, for garnish In a medium saucepan heat juices, sugar and tea together, but do not boil. Pour into glass coffee mugs and garnish each with a cinnamon stick and orange slice. To serve cold, chill well and present in a stemmed goblet or iced tea glass, garnished the same. Makes about 4 cups Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown
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The Bridal Sweet Punch
6 c -Water 10 Tea bags 3 c Sugar 3 c Orange juice 3 c Pineapple juice; unsweetened 1 c Lemon juice, fresh; strained 2 qt Ginger ale ----------------------------------GARNISH---------------------------------- Mint leaves This punch can be made in advance in large quantities. Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves. SERVES: 48 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt
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The ""Secret"" Recipe For Orange Julius
16 oz Orange Juice Ice Water 1 oz Simple or vanilla syrup. 1 ts Instant vanilla pudding mix Put orange juice in blender. Fill with ice to 3/4 full. Add water to just cover ice. Add syrup and ""secret powder"" (i.e. instant vanilla pudding mix; use a good brand). Blend until smooth.
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Thai Tea
8 c Water 6 tb Thai tea Sugar Ice cubes Half and half; -=OR=- - sweetened condensed milk Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste. Created by: Krung Tep Thai, Tarzana, Calif. Karen Mintzias
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Thai Iced Coffee
3/4 c Ground Coffee 2 2/3 c Water Ice Cubes Cardamom 1/2 c Evaporated Milk Sugar To Taste Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with coffee. Into each glass, stir about 2 tablespoons evaporated milk; add a dash of ground cardamom and sweeten to taste with sugar. Typed by Syd Bigger.
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Tea Punch
3 c Tea; strong 1 c Lemon juice 4 c Orange juice 2 c Raspberry syrup; or grenadin 1 c Pineapple, crushed Sugar; to taste 2 qt Club soda; chilled Combine all ingredients except club soda in a punch bowl with a large block of clear ice; allow to chill thoroughly. (If fresh fruit juices are used, they should be strained.) Add club soda just before serving. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Tanglewood Alexander Hummer
1 oz Brown creme de cacao 1 oz Brandy 2 Scoops vanilla ice cream ds Nutmeg Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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Swiss Mocha Mix
1/2 c Instant skim milk powder 2 tb Cocoa 2 tb Instant coffee Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk choice (skim) Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Oct 93
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Sweet Lassi
1 3/4 c Plain yogurt 4 Ice cubes 1 1/4 c Ice cold water 2 ts Lemon juice 2 tb Sugar Ice cubes 1/2 ts Cumin seeds, crushed Lemon slices Fresh mint sprig (opt) In a blender or food processor, blend yogurt, 4 ice cubes and ice cold water 30 seconds. Add lemon juice and sugar and blend mixture again until thoroughly combined. Pour mixture over ice cubes in glasses and sprinkle with crsuhed cumin seeds. Garnish with lemon slices and mint sprig, if desired.
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Sunset
2 ts Grenadine 1/3 c Orange juice; * 1/3 c Pineapple juice; * -Ice cubes Lemon slice; for garnish * approximate amounts, depends on the size of the glass Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the bottom of the glass. Fill glass with ice cubes (important). Pour equal amounts of orange and pineapple juice over the ice cubes. Top with a lemon slice. Add a dash of grenadine on top. Voila! A beautiful sunset! SERVES:1 SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler
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Sunny Milk
1 qt Water, ice cold 1 c Sunflower seeds 1/2 c Ripe banana (opt) 1 tb Sorghum -OR 3 tb Raisins Put all ingredients in a blender, and blend at high speed for 2 minutes. Serve as a drink or over granola. Add banana for a thicker milk. Good on breakfast cereal. VARIATION: soak seeds overnight, then blend.
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Sunny Cooler
1 c Plain yogurt 1/4 c Frozen orange juice concentr 1 tb Sugar Put yogurt, orange juice concentrate, and sugar in a blender. Cover and blend on high speed about two minutes until smooth and frothy. Pour into a tall aglass. Serve immediately. Makes about 1 serving. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc.
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Sunlight Sipper
---------------------------FROM DE BA' MON... AT--------------------------- -------------------------------CHEF FREDDEE'S------------------------------- 1 1/2 c DOLE Pine-Passion Bannana .juice [chilled] 1 tb Peach schnapps 1 tb Light <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR: transpare"
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Strawberry-Grapefruit Drink
1 pk (10 ounces) frozen -Strawberries in syrup, part -Thawed 3 c Chilled grapefruit juice Break up strawberries. Place strawberries and 1 cup grapefruit juice in blender. Cover and blend on high speed about 30 seconds or until smooth. Add remaining grapefruit juice. Cover and blend until mixed. Serve over ice. 4 SERVINGS (ABOUT 3/4 CUP EACH); 155 CALORIES PER SERVING.
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Strawberry-Banana Breakfast Treat
1 c Orange juice 3 tb Nonfat dry milk powder 1/4 Banana; cut into pieces 10 Fresh strawberries; hulled 2 Ice cubes In food processor or blender, combine all ingredients except ice. Cover and blend on high speed. With machine running, drop in ice, one cube at a time. Blend about 10 seconds or until thick and frothy. To serve, pour into glasses. Per serving: About 60 cal, 2 g pro, 13 g car, 0 g fat, 0% cal from fat, 1 mg chol, 19 mg sod. Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias
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Strawberry Yogurt Drink
1 c Sliced strawberries 1/2 c Low-fat yogurt 1/2 Banana 3 Ice cubes Strawberries for garnish Combine the sliced strawberries, yogurt, banana, and ice cubes in a blender. Process until smooth. Pour into glasses and garnish each serving with a strawberry. 1 serving = 79 calories, 1 fruit exchange 2 grams protein, 12 grams carbohydrate, 1 gram fat, 31 mg sodium Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth Rodier March 94.
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Strawberry Shake
1/2 c Strawberries (or more) 2 tb Honey 1 c Cold Milk 1 c Plain Yogurt 2 x Whole Strawberries Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about 2 cups.
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Strawberry Punch 2
3 cn Orange juice concentrate; - 6 oz. each, thawed 3 cn Pink lemonade concentrate; - 6 oz. each, thawed 1 qt Ginger ale; chilled 2 pk Strawberries; frozen w/syrup - 10 oz. each Add cold water to fruit juice concentrate as directed on cans; stir in ginger ale and frozen strawberries. Add ice cubes.
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Strawberry Punch
3 cn Orange juice concentrate; - 6 oz. each, thawed 3 cn Pink lemonade concentrate; - 6 oz. each, thawed 1 qt Ginger ale; chilled 2 pk Strawberries; frozen w/syrup - 10 oz. each Add cold water to fruit juice concentrate as directed on cans; stir in ginger ale and frozen strawberries. Add ice cubes. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Strawberry Lemonade Ala Scott
1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled Ice Garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~--------------------------------------------------------------------- ~--- In blender container, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. Typed for you by Scott Welliver, Episoft Systems and.. Cyberealm BBS Watertown, NY 315-786-1120
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Strawberry Lemonade
1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled Ice Garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~-------------------------------------------------------------------------- In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves.
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Strawberry Frosty
3 oz Strawberry Flavored Gelatin; -1 Package 1 c ;Boiling Water 1 qt Cold Milk 1 qt Strawberry Ice Cream ----------------------------------GARNISH---------------------------------- Fresh Strawberries; -Optional Put the strawberry flavored gelatine and the boiling water into a blender container and blend at low speed until the gelatin is dissolved. Pour 1/2 c of the gelatin mixture into a glass measuring c and set aside. Add half the milk to the remaining mixture in the blender and blend on low speed until mixed. Add half the strawberry ice cream and blend until smooth. Pour into tall glasses. Repeat with the reserved gelatin mixture, milk, and ice cream. Garnish each glass with a fresh strawberry, if desired
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Strawberry Daiquiries
1 cn Small limeaid 1 pk Frozen strawberries 1 qt Seven-up 1 qt Rum Ice Put 1 can Limeade, 1 can (refill limeade can) 7 UP, 1 can Rum, 1 box Strawberries and ice into blender. Blend all ingedients together. Makes one batch. For weaker drinks use only 1/3 can of Limeade, 1/2 can of Rum, 1 can 7UP, 2/3 box of strawberries and lots of ice. Again, blend in blender. Makes 4 drinks. If you'll be making more than one batch, buy 2 limeades, 4 bxs strawberries and lots of ice.
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Strawberry Balm Syrup
2 pt Strawberries 3 c Sugar; approximately 10 Lemon balm sprigs, fresh ---------------------------------VARIATION--------------------------------- -----------------------------LEMON THYME SYRUP----------------------------- 2 pt Raspberries; 4 half pints 3 c Sugar; approximately 10 Thyme sprigs, fresh ""Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too."" To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice. Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan.
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Strawberry Apple Frost
1 c Yogurt, plain 1 c Strawberries; very ripe -reserve 2 whole strawberry 1/3 c Apple juice; no sugar added Artificial sweetener; equal -to 2 tsp 1 ts Sugar 1 ts Vanilla extract 4 -Ice cubes Combine all ingredients except reserved berries in blender container; process until frothy. Divide into 2 stemmed glasses; garnish each serving with a strawberry. Per serving: 134 calories, 4 g. protein, 4 g. fat; 19 g. carbohydrate, 53 g. sodium SERVES: 2 SOURCE: _Weight Watchers 365-Day Menu Cookbook_
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Steaming Hot Holiday Punch
Ingredients3cupapple juice 3cuporange juice 6cupcranberry juice cocktail 3/4cupmaple syrup 2teaspoonpowdered sugar 1 1/2teaspooncinnamon, ground 3/4teaspooncloves, ground
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Spirited Coffee Punch
Stephen Ceideburg 8 c Boiling water 1/3 c Instant coffee granules 1/4 c Granulated sugar 1 c Kahlua or other -coffee-flavored liqueur 2 c 2-percent milk 1 ts Vanilla 1 qt Vanilla ice cream, softened 1 Whipping cream, whipped, -optional Combine water, coffee granules and sugar, stirring until coffee dissolves; chill. Add Kahlua and milk, vanilla and ice cream, stirring until blended. Ladle beverage into cups. Top with whipped cream, if desired. From ""Christmas with Southern Living 1992"". Per 1/2-cup serving: 87 calories (6 percent from protein, 53 percent from carbohydrate, 24 percent from fat, 17 percent from alcohol), 1 gram protein, 12 grams carbohydrate, 2 grams fat, 10 milligrams cholesterol, 28 milligrams sodium. Exchanges: 1/2 bread, 1/2 fat. Makes 14 cups Posted by Stephen Ceideburg
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Spiced Percolator Punch
9 c Unsweetened pineapple Juice 9 c Cranberry juice Cocktail 4 1/2 c Water 1 c Brown sugar. Coffee basket 4 1/2 Teaspoons whole cloves 4 Cinnamon sticks, broken 1/4 Teaspoon salt In a party-size coffee pot (24-30 cups) combine the 9 cups of unsweetened pineapple juice, 9 cups cranberry juice cocktail, 4-1/2 cups water, and 1 cup of brown sugar. In the basket assemble place the cloves, cinnamon sticks, and salt. Assemble, plug in, and perk. Serve piping hot. Makes approxomately 22 servings. SOURCE: SIDETRACKED HOME EXECUTIVES
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Sparkling Red Slush Punch
1 c -Boiling water 2 c Sugar 1 cn Pineapple juice; large can 2 qt Cranberry juice Stir sugar into boiling water. Let cool. Add other liquids and freeze. Remove from freezer 1/2 hour before serving. Scoop out slush into punch bowl. When bowl is 1/2 full, slowly add lemon-lime soda (1 gallon maximum). Slush mixture with back of spoon before serving. This can also be done on a per-serving basis. Put frozen mixture in a glass, and add soda. Stir Contributed by Lawrence and Cindy Kellie Lawrence's mother introduced us to this delicacy. From: Lawrence Kellie
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Sparkling Pineapple Punch
1/2 c Sugar 1/2 c Water 2 Three-inch sticks cinnamon 1/4 c Lime juice 1 cn (46 ounces) pineapple -Juice, chilled 1 Bottle (1 liter) sparkling -water Chilled 1 Bottle (750 milliliters) -sparkling white wine, -chilled *substitute: 1 Bottle (1 liter) ginger ale Heat sugar, water and cinnamon to boiling; reduce heat. Cover and simmer 15 minutes. Cover and refrigerate at least 2 hours or until chilled.Remove cinnamon from syrup. Just before serving, mix syrup with remaining ingredients in punch bowl. 26 SERVINGS (ABOUT 1/2 CUP EACH); 65 CALORIES PER SERVING.
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Sparkling Fall Harvest Punch
2 c Cranberry juice 2 c Apple juice 1 1/2 c Orange juice 2 c Club soda Orange slices for garnish Cranberries for garnish Combine juices in a large bowl or pitcher. Just before serving, add club soda and stir. Garnish with sliced oranges and fresh whole cranberries. 7 1/2 cups 3/4 cup serving 71 calories, 1 fruit exchange protein < 1 g, fat trace, carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg, potassium 146 mg Source: Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990 Shared but not tested by Elizabeth Rodier Oct 93 From: Elizabeth Rodier
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Sparkling Champagne Punch
24 oz Frozen lemonade concentrate -thawed and undiluted 24 oz Pineapple juice concentrate -thawed and undiluted 6 c Water Ice cubes or ice ring 2 33.8 oz bottles ginger ale -chilled 28 oz Tonic water; chilled 1 25.4 oz bottle champagne -chilled Combine first 3 ingredients; chill well. To serve punch, pour juice mixture over ice in a large punch bowl. Gently stir in ginger ale, tonic water, and champagne. Yeild: 7 quarts
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Soy Nog
1 c Peeled & cubed butternut -- squash 2 c Vanilla soy milk 3 tb Brown rice syrup 2 1/2 tb Fruit flavoured lecithin -- granules 1/4 ts Nutmeg 1/4 ts Vanilla extract 4 tb Unsalted mirin, optional Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.
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Southwest Smoothie
1/2 c Banana; Sliced 1/2 c Mango, Papaya, Or Guava; * 2 c Milk 1 tb Honey * Fruit should be of one kind listed and be chopped. ~------------------------------------------------------------------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango.
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Southern Sunshine
------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 2 c Orange juice [chilled] 1/2 c REALEMON lemon juice 1/4 c Sugar 32 oz Lemon-lime soda [chilled] 3/4 c Southern Comfort Ice 1) In a pitcher combine the juices and the sugar and stir until the sugar dissolves... cover and chill... 2) Just before serving, add the soda and the Southern Comfort... Pour over ice and garnish as desired... From the GREAT AMERICAN FAVORITE BRAND NAME COOKBOOK and Fred Goslin on Cyberealm Bbs... in Watertown NY at (315) 785-8098
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Sour Cherry Syrup
2 lb Sugar 2 c -Water; up to 3 cups 1 lb Sour cherries 1/4 ts Vanilla Sharbat-e Albaloo To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice. Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to 30 minutes or until the syrup thickens. Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid. Add the vanilla extract. Bottle. To serve, add water & ice. Dried sour cherries may be used instead of fresh ones. They should be soaked in cold water 6 hours or longer. Will kept at room temperature as long as the bottle is sealed. Refrigerate after opening. Can be used as a topping for ice cream, mousses, bavarians or frozen desserts. MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani
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Sour Beet Juice
1 kg Beetroots, peeled and sliced Place the beetroots in a glass jar and cover with 2 litres of lukewarm (boiled) water. Place a slice of whole meal bread on top to speed up the process of pickling. Tie a piece of gauze on top of jar and leave to stand in a warm place. After 4 to 5 days remove the froth. (Use to make borsch and cold borsch)
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Smooth Slim Rum Eggnog
Ingredients2cupmilk, nonfat 1tablespooncornstarch 1/4teaspoonnutmeg, freshly grated 2eacheggs, large, whites 1/4cupsugar 1/4cuprum Directions:
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Slush
7 c Water 1 3/4 c Sugar 1 c Cold tea 1 cn Orange juice 10 oz 1 cn Lemonade 26 oz Vodka, Gin or Rum Heat the water & sugar until disolved, cool to touch. Add the orange juice and lemonade, vodka,gin or rum. Stir and put in freezer. Let sit overnight then stir again in morning. When ready to serve fill glass 1/2 to 3/4 full and fill up with 7 UP or Gingerale. Very Good.
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Skinny Scones (Hh)
1 1/3 c Wheat flakes (with no sugar -or salt added) 2/3 c Self-rising flour 1/4 c Raisins (plumped) 2 tb Packed brown sugar 1/2 c Nonfat milk 2 tb Margarine, melted, cooled About 45 calories each. Eat fresh from oven and pass up the butter. Preheat oven to 400F (205C). Coat a medium-size baking sheet with nonstick cooking spray; set aside. In a medium-size bowl, combine cereal, flour, raisins and brown sugar. Add milk and melted margarine and mix thoroughly with a wooden spoon. Drop by heaping tablespoonfuls onto baking sheet, spacing about 2 inches apart. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes about 10 scones.
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Silver Clouds
1 qt Vanilla ice cream 1/3 c Amaretto Di Sarino 1/3 c White Cream De Cacao (Arrow) Whipped cream Kalua (small amount) Preparation : Mix ice cream in blender until creamy, slowly add liquor when softened. Pour into glasses and top with whipped cream. Pour a little Kalua on top. Serves 4.
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Shrimp and Lobster Bouillabaisse
1 cn Low-sodium stewed tomatoes 1 c Reduced-sodium chicken broth 1 8-oz. bottle clam juice 3 md Leeks, sliced (one cup) 1/2 c Water 1 ts Cajun seasoning 1 ts Finely shredded orange peel 1 8-oz. fresh or frozen Lobster tail or 6 oz. cooked Lobster, cut into chunks, or One 8 oz. pkg. frozen Lobster-shaped fish pieces, (surimi) thawed 8 oz Fresh or frozen peeled and Deveined shrimp 4 sl French bread, toasted (opt.) Snipped fresh parsley (opt.) In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat cover and simmer for 10 minutes. Meanwhhile, if using lobster tail, thaw lobster, if frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through underside shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to
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Shirley Temple Cocktail
8 oz Club soda (or 7-Up) 1 oz Grenadine syrup 1 sl Orange 1 Red maraschino cherry Mix soda and grenadine syrup. Serve in tall glass with straw, garnished with orange and maraschino (and, unless your heart is made of stone, a little paper parasol as well).
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Shinina
32 oz Plain yogurt Salt to taste In a large pitcher, combine yogurt with 23 oz water and salt to taste. Thin with extra water, if needed. Serve over ice. Per serving: 69 calories, 4 grams protein, 5 grams carbohydrates, 4 grams fat, 2 grams saturated sat, 14 milligrams cholesterol, 52 milligrams sodium.
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Sherbat (Lemon Drink Cooler)
1 c Sugar 1 c Ice, crushed 4 c Water 2 ea Lemons 2 tb Rose water Squeeze juice from the 2 lemons and reserve juice. In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water. When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.
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Sesame Demitasse
Ingredients2cuphot coffee 1 1/2tablespoonhoney 1 1/2tablespoonsugar 1 1/2tablespoonsesame seeds Directions: Combine coffee, honey, sugar and sesame seeds in a sauce pan. Stir until honey and sugar are dissolved; then cover and simmer 2 minutes.Strain into cups.
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Scottish Oaten Bread
2 c All-Purpose Flour 1 c Old-Fashioned Rolled Oats 1/2 c Sugar 2 1/2 ts Baking Powder 1/2 ts Baking Soda 1 ts Salt 1 lg Egg 3 tb Vegetable Oil 1/2 ts Vanilla Extract 1 c Coca-Cola 1 c Prunes * 1/2 c Chopped Walnuts Prune Halves (Optional) * Prunes should be very well drained and coarsely chopped. You may substitute 1/2 cup of dried prunes.
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Scottish Ginger Cake
Ingredients3cupflour, all-purpose 1/2teaspoonsalt 2teaspoonbaking soda 1tablespoonginger, ground 1/3cupgolden raisins 1/3cupmixed candied peel, chopped 1/3cupcrystallized ginger, chopped
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Scottish Brown Ale
4 1/2 lb Light Dry Malt; 2.1 k 8 oz Crystal Malt; 227 grams 2 oz Munich Malt; 57 grams 3 1/2 oz Crushed Chocolate Malt; add -to mash; 99 grams 8 oz Dark brown sugar; 227 g 4 oz 100% Dextrin Powder; 113 g 1/2 ts Gypsum 3/4 ts -Salt 2 oz Bittering hops; Fuggle or -Willamette; 57 grams 1 oz Aromatic hops; Northern -Brewer dry hops ; 28 g -Water to 5 US gallons -or 19 litres water 3/4 c Corn sugar; for primimg 1/2 oz Ale yeast; 14 grams Starting Specific Gravity: 1.047 Final Specific Gravity: 1.015 Alcohol by vol 5% If your recipe contains Munich or Crystal Malt, place the cracked or ground grain in a kitchen pan, cover with water, heat to approximately 150F (66 C), cover & let stand (either on the stove top or in the oven) 45 minutes to 1 hour before you're actually ready to start to work. Place a colander over your boiling kettle (pot) & pour in the grain, letting the
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Sangrita
------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 12 oz Tomato juice 1 1/2 c Orange juice 1/4 c Lime juice 1 tb Onion [FINELY MINCED] 1/4 ts Tobasco sauce Ice cubes 4 sm Celery stalks w/leafy tops 1) In a 1 qt container , combine the juices, onion, salt and tobasco sauce, and cover with a tight fitting lid... Refrigerate for 2 hours for the flavors to blend... 2) Pour into ice filled tumblers... add celery stalk for stirrer... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and, Fred Goslin, on Cyberealm Bbs, in Watertown NY., at (315) 785-8098
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Sangria Serrano
1 lg Bottle Gallo burgundy 1/2 Bottle Light Rum (""small -bottle"") 4 Shots Cointreau 6 Shots Vodka 4 Shots Grand Marnier 1 l Seltzer 1 Pineapple (Sliced) 4 Tart apples (granny -smith) (sliced) 6 Oranges (sliced) 1 qt Applejuice or pineapple -juice 1 qt Orange juice 2 Limes (sliced) Sugar (to taste) Slice fruit and place on bottom of large container/bucket (with attachable lid). Add juice. Add alcohol and sugar. Just before serving add ice and seltzer. Keep refrigerated and covered. Best when made a day or two in advance. Enjoy!
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Sangria Punch
2/3 c Lemon juice 1/3 c Orange juice 1/4 c Sugar 1 Bottle (750 milliliters) dry -Red wine Strain juices. Add sugar, stirring until dissolved. Mix juice mixture and wine. Add ice. Garnish each serving with twist of lemon peel if desired. 8 SERVINGS (ABOUT 1/2 CUP EACH); 95 CALORIES PER SERVING.
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Sangria El Tampa
1 qt Chianti or Burgundy wine 1 c Sugar or EQUAL (tm) 1 qt Orange juice <FRESH>1/2 qt Grapefruit juice <FRESH>1 T Cinnamon <GROUND>1 t Nutmeg <GROUND>1 c Lemon juice 12 oz 7-Up or Sprite 1 qt Water 8 ea Cinnamon sticks Save as much pulp from the fresh squeezed citrus as possible to include in the sangria. Heat the water to a slow boil, add the sugar <IF do using step this not (tm) EQUAL>, melt the sugar in the boiling water, add the fruit juices, remove from the heat, and alow to cool to room temp. Add wine, citrus pulp, spices, and stir. Chill and serve with thin slices of the fruits floating in the bowl.
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Sangria Blush
------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 1 c Orange juice 1/2 c Sugar 1 Bottle (1.5 liters) white Zinfandel wine 1/4 c Lime juice 1 Orange [thinly sliced- -and seeded] 1 Lime [thinly sliced and- -seeded] 20 Ice cubes 1) Combine the orange juice and the sugar in a small pan and cook over med. heat, stirring occasionally, until sugar is dissolved, then pour into 2 qt container with tight fitting lid... 2) Add the fruit wine and lime juice, cover and refrigerate for 2 hours for the flavors to blend... 3) Place ice cubes in a small punch bowl or large pitcher and pour the wine mixture over the ice... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin, on Cyberealm Bbs, in Watertown NY, at (315) 786-1120
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Sangria Blanco
1/4 c Sugar 1/2 c Water 2 ea Stick Cinnamon;Broken In 1/2 1 c Sparkling Water 1 c Apple Juice 1/2 c Orange Juice 25 oz White Wine; Dry, 1 Bottle, * 1 ea Orange; Med, Unpared, ** 1 ea Apple; Unpared, ** 1 ea Banana; Medium 1 x Ice Cubes * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ~------------------------------------------------------------------------- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass.
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Sangria Blanca Ii(White Sangria Ii)
750 ml Dry white wine 1/2 c Apple juice 1 1/2 oz Orange liqueur 2 tb Sugar 1 Orange; thinly sliced 1/2 Lemon; thinly sliced 1 Lime; thinly sliced 1 c Fresh or frozen raspberries* * (optional) Ice cubes Mix wine, apple juice, liqueur, sugar, orange, lemon and lime slices and raspberries in large pitcher. With wooden spoon, press fruit against sides and bottom of pitcher. Add ice cubes and stir to chill.
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Sangria Blanca (White Sangria)
Lemon, small, sliced thin Orange, small, sliced thin 3 tb Sugar Peach, peeled, sliced thin 1/4 c Peach schnaaps 750ml bottle white wine wine should be chilled In a large bowl or pitcher, combine all the ingredients. Stir the sangria until the sugar is dissolved. Chill for 1 hour. Strain the sangria into wine glasses and garnish with several pieces of the fruit.
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Sangria
25 oz Red Wine; Dry, 1 bottle 1/3 c Frozen Lemonade; * 1/2 c Brandy 1/2 c Orange-Flavored Liqueur 1/3 c Orange Juice 1/4 c Lemon Juice 2 c Ginger Ale; Chilled * Use 1/2 of a 6-oz can of concentrate. ~------------------------------------------------------------------------- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired.
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Russian Tea
6 tb Orange-Pekoe tea 4 Whole cloves 1/2 c Sweet cider 1/2 ts Red food coloring 2 qt Boiling water Sugar, honey or strawberry -jam Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam.
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Rum Truffle
1/2 oz Dark rum 1/4 oz Creme de cocoa 1/4 oz Hazelnut liqueur Generous portion of -chocolate ice cream Whipped cream Preparation : Put all ingredients, except whipped cream, in a blender. Whip up. Serve in a brandy snifter with the whipped cream on top.
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Ruby Fruit Punch
1/4 c Sugar 1/2 c Water 1 (4/5 qt.) bottle rose' wine 2 1/2 c Orange juice 1/4 c Lemon juice 1 pk (10 oz.) frozen strawberries 1 (28 oz)bottle carbonated wtr Lime slices In a large saucepan combine sugar and water and heat over moderately high heat tot he boiling point; then reduce heat to low and simmer 5 minutes. Remove from heat and cool. Combine wine, fruit juices, sugar syrup and strawberries. Pour over ice in a punchbowl. Stir in carbonated water when ready to serve. Garnish with lime slices.
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Round Island Hummer
1 oz White creme de cacao 1 oz Creme de almond 2 Scoops vanilla ice cream Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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Rosemary's Root Beer Tonic
3 oz Sassafras Bark, dried 2 oz Sarsaparilla, dried 1 oz Dandelion Root, dried 1 oz Burdock Root, dried 1/2 oz Ground Ginger 1/2 oz Ground Cinnamon 1/4 oz Orange Peel, dried This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of old-fashioned root beer, due to the sassafras. It has a cleansing, revivifying effect from the dandelion, burdock and sarsaparilla. Mix together all ingredients and store in a tightly closed container. In a large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes. Strain and sweeten with honey or stevia (also called ""sweet herb"") if desired. Makes about 4 cups Variation: For iced tea, chill the simmered mixture, then dilute it with 1 quart of sparkling water. Serve over ice with a twist of orange peel. Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown From:
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Rose Wine (Rosatum)
2 Bottles red wine 1/4 c Honey 1/8 ts Rose water 2 Fresh roses (old-fashioned Pink), washed 1) Pour the wine into a punch bowl. Add the honey and rose water and stir gently. 2) Scatter the petals from the two fresh roses over the surface of the wine. 3) Serve into individual glasses, cups, or goblets. NOTE: Rose water should be available at any Greek grocery. Be sure that the fresh rose petals are washed of harmful insecticides.
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Roquefort and Apple Omelet
2 Tart apples, pared, -cut into 1/4-inch slices 3 tb Sweet butter 5 Eggs, lightly beaten 2 tb Water or milk Salt Fresly ground white pepper 1/2 c Crumbled Roquefort cheese -about 3 ounces 1. Saute apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute. Transfer to plate. 2. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese. Fold omelet in half; transfer to warm platter. Garnish with reminaing apple slices.
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Roman Punch
1 qt Lemon Sherbet 1 c Choice Rum 1 Split of Champagne, iced In a chilled bowl, turn out the lemon sherbet. Slowly, mix the rum into it. Now quickly add the champagne which has been chilled, and serve in sherbet glasses. It should be of a mushy texture, to be drunk, not spooned. Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant Posted by: Sandy May 11/93
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1 tb Butter or margarine 2 tb Onion, finely chopped 2 tb Green pepper, finely chopped 6 Eggs; beaten 1/3 c Milk 1/4 ts Salt 1/8 ts Pepper 6 English muffin halves 1 tb Butter or margarine 6 sl American cheese (1 oz. each) -- (pasteurized process) Melt 1 tablespoon fat in a large frypan. Add onion and green pepper. Cook until tender. Mix eggs, milk, salt, and pepper. Pour over onion and green pepper. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. Continue cooking until eggs are set but still moist. Divide into 6 portions. Spread toasted muffin halves with 1 tablespoon butter or margarine. Top muffin halves with egg mixture and a slice of cheese. Broil until cheese is melted and lightly browned, about 5 minutes. NOTE: For this recipe, use only clean eggs with no cracks in shells. [Karen adds: Because of the risk of salmonella poisoning, it's been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.] Calories per sandwich: About 300 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Wine Of Spice and Surprise
2 Bottles red wine 3/4 c Honey 1 ts Ground pepper 1/4 ts Saffron 1/2 ts Pounded mastic (optional) 2 Bay leaves 4 Pitted dates 1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash the dates with your fingers, and add to the wine mixture. Seal and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve in individual glasses, cups, or goblets.
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Whole-Wheat Banana Scones
1 c Self-rising flour 1/2 ts Salt 1 c Whole-wht self-rising flour 2 ts Cold butter, -cut into small pieces 1/2 c Milk (about) Milk to brush on scones 2 tb Honey 2 md Ripe bananas, mashed Butter A bit heavier than traditional scones, because of the whole-wheat flour. Preheat oven to 450F (230C). Lightly grease a large baking sheet. Sift self-rising flour and salt into a large bowl; stir in whole-wheat flour. With your fingers, rub in butter until mixture is crumbly. Make a well in center of mixture. Pour in 1/2 cup milk and the honey and mix well. Add bananas and mix with a fork to form a soft dough. Turn out onto a floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about 3/4-inch thick. Cut in rounds with 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush tops lightly with milk.
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White Sangria Punch (Nonalcoholic)
4 c White grape juice 1 c Pink grapefruit juice 1 tb Lime juice 1 Club soda;bottle, 750 ml -chilled Pink grapefruit slices In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices. MAKES 12 SERVINGS, each 3/4 cup Per sering: 60 calories, negligible protein, no fat, 15 g carbohydrate SOURCE: Canadian Living magazine
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White Grape Swizzle
2 cn Frozen white grape juice -- concentrate 1 cn Pineapple juice (46 oz) 2 cn Lemon-lime soda, chilled Reconstitute the grape juice according to package directions. Mix all the juices together & refrigerate. Add the soda just before serving.
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West Indies Coffee
3 1/2 c Milk 1/4 c Instant coffee 1/4 c Brown sugar 1 ds Salt Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve. Serve in mugs. Makes between 4 and servings.
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Welsh Batch Scone
2 c Self-rising flour 1/4 ts Ground cinnamon 1/4 ts Ground ginger 1/4 ts Ground cloves 1/4 ts Ground mace 1/4 ts Ground coriander 1/2 c Solid vegetable shortening, -cut in chunks 3/4 c Superfine sugar 1/4 c Raisins (plumped) 1/3 c Pitted dates, quartered 1/4 c Milk (about) 1 Egg yolk, beaten 1 tb Packed light brown sugar Butter Rich and spicy, the scone is baked in one piece. Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large bowl. With your fingers, rub in shortening until mixture is crumbly. Add sugar, raisins, and dates; mix well. Turn out onto baking sheet and pat with your hands to make an 8-inch round about 3/4-inch thick. With a sharp knife, score top in 8 wedges. Brush with egg yolk and sprinkle with brown sugar. Bake about 20 minutes or until golden brown. Transfer to wire rac
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Weight Watchers Milkshake
1 c Skim milk 1 3/4 oz Frozen raspberries * 2 tb Ice cream, low fat 2 ts Sweetener * unsweetened. Any other fruit or berry could be used if frozen and not in so large pieces. Put all ingredients in a mixer, you may put away some raspberries for garnishing. Mix until smooth, pour in a large glass and enjoy! This is a Weight Watchers recipe 1 M + 1/2 F + 25 BK Annica Lindgren, F-Intercook
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Wednesday's Frosties (Wendy's Frosties)
1 c Milk 1/2 c Nestle's Quik 3 c Softened ice cream -in fridge 1 hour Put in blender: Then blenderize. From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo
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Watermelon Punch
1 c Sugar 1 c Water 1/2 sm Evenly-shaped watermelon 1/4 c Brandy 1 cn (12 oz) lemon-lime soda Ice cubes 1 ts Shelled pine nuts In a saucepan, bring sugar and water to a boil; cool. Scoop watermelon with a melon baller; discard seeds. Pour sugar syrup over watermelon balls. Scoop remaining watermelon; squeeze in a clean cloth to extract juice. Combine watermelon balls, watermelon juice, and brandy; chill. Cut the upper edge of the watermelon shell in a saw-tooth design and use as a punch bowl. Just before serving, add watermelon mixture, soda, and ice cubes to watermelon shell. Sprinkle with nuts. Makes 10 to 12 servings. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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Watermelon Ice Drink
2 1/2 c Watermelon 1/2 c -Crushed ice --------------------------------FOR GARNISH-------------------------------- Rose geranium leaves; opt Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoons. Nutrients for 1 serving: Calories: 64 Exchange: 1 fruit g mg Carbohydrate: 14 potassium: 232 Protein: 1 sodium: 4 fat: negligible cholestrol: 0 fiber: 2 SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles
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Wassail * Cider
Ingredients5qtapple cider 1 1/4cupbrown sugar 1 1/4cnfrozen lemon juice concentrate (6 oz) 1 1/4cnfrozen orange juice concentrate (6 oz) 7 1/2 wholecloves and allspice 1 1/4tablespoonnutmeg, ground 30each<TD class=ingr
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Wassail
----------------------------------WASSAIL---------------------------------- 1 qt Apple cider 4 ea Cinnamon sticks 1 ea Whole nutmeg 1/2 c Honey 1/4 c Lemon juice 1 ts Lemon peel, grated --------------------------FLOATING CLOVED ORANGES-------------------------- 3 ea Oranges 3 ts Cloves, whole Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2 hour, and the longer, the better. Orange Stars: cut oranges into 1/2"" slices. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star.
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Vietnamese Coffee
Stephen Ceideburg 2 tb Sweetened Condensed Milk 6 oz Strong Black Coffee In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. it takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do. Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee, trying not to disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished. Makes 1 serving. Variation: This coffee may also be served iced. Add ice cubes on top of the sweet milk and proceed as above. From the California Culinary Academy
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Viennese Spiced Coffee
1/3 c Instant coffee 3 tb Sugar 8 Whole cloves 3 Inches stick cinnamon 3 c Water Whipped cream Ground cinnamon Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water. Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.
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Viennese Flavoured Coffee
2/3 c Dry instant coffee, -scant 2/3 c Sugar 3/4 c Dry nondairy creamer 1/2 ts Cinnamon -dash each of ground -allspice, -cloves, & nutmeg. Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water. 20 servings From: Ronda Eikenberry
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Viennese Coffee
1 Makes 1-1/2 Quarts 4 oz Semisweet Chocolate 1 tb Sugar 1/4 c Whipping Cream 4 c Hot Strong Coffee Whipped Cream Grated Orange Peel Melt chocolate in a heavey saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel. From Sheila Buff & Judi Olstein, ""The New Mixer's Guide to Low-Alcohol and Nonalcoholic Drinks."" Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Versoffene Jungfern (Drunk Virgins)
3 c Red wine 3 ts Sugar 1 Piece lemon peel 1/2 Stick cinnamon 1 pn (small) ground cloves From the Ries-Kartaeusertal area. These are essentially Carthusian Dumplings in a red wine sauce. For the dumplings: see Kartauserkloesse (Carthusian Dumplings - recipe separately For the sauce: Add the cinnamon and lemon peel to the red wine, and bring to a boil. Reduce the liquid by keeping it at a light boil for 20 minutes. Then remove the cinnamon and lemon peel. Season to taste with sugar, ground cloves and, if desired, a bit of lemon juice. Pour the sauce over the hot dumplings and serve as dessert. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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Vegetable-Orange Juice Cocktail
46 oz Vegetable juice cocktail 6 oz Orange juice concentrate -- frozen 3/4 c Water 1 ts Basil leaves; crushed 3 dr Hot pepper sauce Mix all ingredients in a 2-quart container. Chill thoroughly. Calories per 3/4 cup serving: About 55 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Vegetable Juice Cocktail
3 Carrots; peeled & chopped 3 Radishes 3 Scallions 1/4 c Celery leaves 1/4 c Watercress 1 Canned beet; diced 1/2 c Beet liquid 1 1/2 c -Ice water 1 ts Salt 1/8 ts Pepper Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve. From: Terri St.Louis
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Vegan ""Eggnog""
20 oz Silken tofu 16 oz Vanilla soymilk 1 tb Vanilla extract 1/4 c Sugar 2 tb Brown sugar 1/4 ts Turmeric 1/2 c Brandy or rum, optional Nutmeg In a blender or food processor, combine all ingredients except nutmeg. Blending thoroughly, stopping occasionally to scrape down the sides. Serve well chilled & dusted with nutmeg. **NOTE: This vegan eggnog is rather suscpetible to the flavour of alcohol, so you amy want to start with smaller amounts if adding alcohol to your nog & add more as necessary.
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Vanilla Almond Coffee
1/3 c Ground coffee 1 ts Vanilla extract 1/2 ts Almond extract 1/4 ts Anise seeds Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. WIth processor runnin, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.
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Valentine Sodas
Ginger ale or carbonated -drink Strawberry ice cream Whipped cream 1 ts Strawberry preserves Pour ginger ale or any clear carbonated drink over strawberry ice cream in tall glass. Top glass with fluffy whipped cream and strawberry preserves. Do not stint on ice cream. Serve with large soda and ice teaspoon.
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Vagabond Gingered Ale
Ingredients3 1/2poundmunton & fison plain dark 1malt extract syrup 2 1/2poundplain dk. dried malt extract 3/4poundcrystal malt 1/2poundchocolate malt 2ozcascade hops (boiling) equal to 10 HBU 1oz
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Undescended Twinkies
6 oz Orange Jell-O; (2 pkgs) 1 c ;Boiling Water 1/2 c Pineapple Juice 1 qt Vanilla Ice Cream; Softened 7 oz 7-Up 8 Twinkies Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve.
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U-238
1 qt Rum 1 qt Vodka 1 qt Strawberry juice 1 qt Orange juice 1 qt Pineapple juice 1 pt Fresh strawberries 1 pt Orange wedges 1 pt Pineapple chunks Mix all ingredients well. Chill. Serve as you would punch. This beverage's motto is: Hiroshima's favorite since '45. Guaranteed to bomb you into the next decade! NOTE: Orange juice & wedges and pineapple juice & chunks can be substituted for your favorite fruit. However, the strawberries & juice is considered MANDATORY! The vodka can also be substituted for your favorite booze, but rum is MANDATORY!
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Tutti-Frutti Punch
16 oz Pkg frozen strawberries,thaw 6 oz Froz pineapple juice,thaw 3 oz Froz apple juice, thaw 3 oz Froz orange juice, thaw 1 1/2 c Water 33 oz Bottle seltzer, chilled Combine first 4 ingredients in container of blender; procees until smooth. Combine strawberry mixture and water in a large pitcher; cover and chill at least 3 hours. To serve, add seltzer to juice mixture and stir gently. Serve punch immediately.
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Turkish Coffee
3/4 c Water 1 tb Sugar 1 tb Pulverized Coffee 1 Cardamon Pod Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamon. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking. From Sheila Buff & Judi Olstien, ""The New Mixer's Guide to Low-Alcohol and Nonalcholic Drinks."" Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Tumbleweed
3/4 oz Kahlua 3/4 oz Dark creme de cacao 3 oz Light cream or milk 2 Scoops vanilla ice cream Preparation : Combine the ingredients and blend until creamy. Pour into stemmed glasses to 1 inch from the top. Top with whipped cream and sprinkle with chocolate shavings.
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Treacle Scones
2 c All-purpose flour 1 1/2 ts Baking powder pn Salt 2 1/2 tb Light molasses 2 tb Butter 1/4 c Milk (about) Butter Molasses is known as treacle in the U.K. These scones are fragrant and chewy; very nice on a cold afternoon. Preheat oven to 400F (205C). Lightly grease a large baking sheet; set aside. Sift flour, baking powder and salt into a large bowl; set aside. In a medium-size saucepan, combine molasses and 2 tablespoons butter; stir over low heat until butter is melted. Make a well in the center of dry ingredients; add molasses mixture and milk and mix with a form to form a soft dough. Turn out onto floured surfaces. Roll out with a floured rolling pan or pat dough with your hands to form a round about 1/2-inch thick. Cut into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet. Bake 10 to 12 minutes or until well risen and golden. Transfer to a
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Tia Maria (Paulette Valois)
26 oz Brandy (el cheapo brand) 1 Vanilla bean 1 1/4 qt Water; boiling 1 1/4 qt Sugar 2 oz Antiqua coffee(Spice Island) Mix coffee and sugar well. Pour in boiling water, mix well, let stand until cool. Add brandy, cut vanilla bean lengthwise and drop into bottle. Let stand 30 days. Make approx 3 1/2 bottles (90 oz)
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Three-Fruit Punch
2 cn Orange juice concentrate; - 6 oz. each, thawed 2 cn Lemon juice concentrate; - 6 oz. each, thawed 6 c Water; cold 46 oz Pineapple juice; chilled, 1 c Sugar 2 cn Ginger ale; 12 oz ea, chilld Combine fruit juice concentrates, water, pineapple juice, and sugar in a punch bowl; mix well. Add ginger ale and ice cubes. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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The Original Irish Coffee
1 c Coffee, fresh brewed 3 x Sugar cubes 3 tb Irish whiskey (1 jigger) Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve.
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The Macombers Citrus Hummer
2 oz Brandy 1 Scoop lemon ice cream 1 Scoop orange sherbet Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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The Governor's Grog
1/2 c Lemon, freshly squeezed - juice and pulp 1/4 c Sugar 1 c Cranberry Juice 1 c Orange Juice 1 c Very Strong Tea (use three - tea bags) Cinnamon Sticks and Orange - Slices, for garnish In a medium saucepan heat juices, sugar and tea together, but do not boil. Pour into glass coffee mugs and garnish each with a cinnamon stick and orange slice. To serve cold, chill well and present in a stemmed goblet or iced tea glass, garnished the same. Makes about 4 cups Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown
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The Bridal Sweet Punch
6 c -Water 10 Tea bags 3 c Sugar 3 c Orange juice 3 c Pineapple juice; unsweetened 1 c Lemon juice, fresh; strained 2 qt Ginger ale ----------------------------------GARNISH---------------------------------- Mint leaves This punch can be made in advance in large quantities. Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves. SERVES: 48 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt
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The ""Secret"" Recipe For Orange Julius
16 oz Orange Juice Ice Water 1 oz Simple or vanilla syrup. 1 ts Instant vanilla pudding mix Put orange juice in blender. Fill with ice to 3/4 full. Add water to just cover ice. Add syrup and ""secret powder"" (i.e. instant vanilla pudding mix; use a good brand). Blend until smooth.
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Thai Tea
8 c Water 6 tb Thai tea Sugar Ice cubes Half and half; -=OR=- - sweetened condensed milk Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste. Created by: Krung Tep Thai, Tarzana, Calif. Karen Mintzias
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Thai Iced Coffee
3/4 c Ground Coffee 2 2/3 c Water Ice Cubes Cardamom 1/2 c Evaporated Milk Sugar To Taste Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with coffee. Into each glass, stir about 2 tablespoons evaporated milk; add a dash of ground cardamom and sweeten to taste with sugar. Typed by Syd Bigger.
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Tea Punch
3 c Tea; strong 1 c Lemon juice 4 c Orange juice 2 c Raspberry syrup; or grenadin 1 c Pineapple, crushed Sugar; to taste 2 qt Club soda; chilled Combine all ingredients except club soda in a punch bowl with a large block of clear ice; allow to chill thoroughly. (If fresh fruit juices are used, they should be strained.) Add club soda just before serving. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Tanglewood Alexander Hummer
1 oz Brown creme de cacao 1 oz Brandy 2 Scoops vanilla ice cream ds Nutmeg Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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Swiss Mocha Mix
1/2 c Instant skim milk powder 2 tb Cocoa 2 tb Instant coffee Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk choice (skim) Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Oct 93
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Sweet Lassi
1 3/4 c Plain yogurt 4 Ice cubes 1 1/4 c Ice cold water 2 ts Lemon juice 2 tb Sugar Ice cubes 1/2 ts Cumin seeds, crushed Lemon slices Fresh mint sprig (opt) In a blender or food processor, blend yogurt, 4 ice cubes and ice cold water 30 seconds. Add lemon juice and sugar and blend mixture again until thoroughly combined. Pour mixture over ice cubes in glasses and sprinkle with crsuhed cumin seeds. Garnish with lemon slices and mint sprig, if desired.
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Sunset
2 ts Grenadine 1/3 c Orange juice; * 1/3 c Pineapple juice; * -Ice cubes Lemon slice; for garnish * approximate amounts, depends on the size of the glass Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the bottom of the glass. Fill glass with ice cubes (important). Pour equal amounts of orange and pineapple juice over the ice cubes. Top with a lemon slice. Add a dash of grenadine on top. Voila! A beautiful sunset! SERVES:1 SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler
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Sunny Milk
1 qt Water, ice cold 1 c Sunflower seeds 1/2 c Ripe banana (opt) 1 tb Sorghum -OR 3 tb Raisins Put all ingredients in a blender, and blend at high speed for 2 minutes. Serve as a drink or over granola. Add banana for a thicker milk. Good on breakfast cereal. VARIATION: soak seeds overnight, then blend.
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Sunny Cooler
1 c Plain yogurt 1/4 c Frozen orange juice concentr 1 tb Sugar Put yogurt, orange juice concentrate, and sugar in a blender. Cover and blend on high speed about two minutes until smooth and frothy. Pour into a tall aglass. Serve immediately. Makes about 1 serving. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc.
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Sunlight Sipper
---------------------------FROM DE BA' MON... AT--------------------------- -------------------------------CHEF FREDDEE'S------------------------------- 1 1/2 c DOLE Pine-Passion Bannana .juice [chilled] 1 tb Peach schnapps 1 tb Light <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR: transpare"
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Strawberry-Grapefruit Drink
1 pk (10 ounces) frozen -Strawberries in syrup, part -Thawed 3 c Chilled grapefruit juice Break up strawberries. Place strawberries and 1 cup grapefruit juice in blender. Cover and blend on high speed about 30 seconds or until smooth. Add remaining grapefruit juice. Cover and blend until mixed. Serve over ice. 4 SERVINGS (ABOUT 3/4 CUP EACH); 155 CALORIES PER SERVING.
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Strawberry-Banana Breakfast Treat
1 c Orange juice 3 tb Nonfat dry milk powder 1/4 Banana; cut into pieces 10 Fresh strawberries; hulled 2 Ice cubes In food processor or blender, combine all ingredients except ice. Cover and blend on high speed. With machine running, drop in ice, one cube at a time. Blend about 10 seconds or until thick and frothy. To serve, pour into glasses. Per serving: About 60 cal, 2 g pro, 13 g car, 0 g fat, 0% cal from fat, 1 mg chol, 19 mg sod. Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias
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Strawberry Yogurt Drink
1 c Sliced strawberries 1/2 c Low-fat yogurt 1/2 Banana 3 Ice cubes Strawberries for garnish Combine the sliced strawberries, yogurt, banana, and ice cubes in a blender. Process until smooth. Pour into glasses and garnish each serving with a strawberry. 1 serving = 79 calories, 1 fruit exchange 2 grams protein, 12 grams carbohydrate, 1 gram fat, 31 mg sodium Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth Rodier March 94.
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Strawberry Shake
1/2 c Strawberries (or more) 2 tb Honey 1 c Cold Milk 1 c Plain Yogurt 2 x Whole Strawberries Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about 2 cups.
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Strawberry Punch 2
3 cn Orange juice concentrate; - 6 oz. each, thawed 3 cn Pink lemonade concentrate; - 6 oz. each, thawed 1 qt Ginger ale; chilled 2 pk Strawberries; frozen w/syrup - 10 oz. each Add cold water to fruit juice concentrate as directed on cans; stir in ginger ale and frozen strawberries. Add ice cubes.
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Strawberry Punch
3 cn Orange juice concentrate; - 6 oz. each, thawed 3 cn Pink lemonade concentrate; - 6 oz. each, thawed 1 qt Ginger ale; chilled 2 pk Strawberries; frozen w/syrup - 10 oz. each Add cold water to fruit juice concentrate as directed on cans; stir in ginger ale and frozen strawberries. Add ice cubes. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Strawberry Lemonade Ala Scott
1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled Ice Garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~--------------------------------------------------------------------- ~--- In blender container, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. Typed for you by Scott Welliver, Episoft Systems and.. Cyberealm BBS Watertown, NY 315-786-1120
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Strawberry Lemonade
1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled Ice Garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~-------------------------------------------------------------------------- In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves.
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Strawberry Frosty
3 oz Strawberry Flavored Gelatin; -1 Package 1 c ;Boiling Water 1 qt Cold Milk 1 qt Strawberry Ice Cream ----------------------------------GARNISH---------------------------------- Fresh Strawberries; -Optional Put the strawberry flavored gelatine and the boiling water into a blender container and blend at low speed until the gelatin is dissolved. Pour 1/2 c of the gelatin mixture into a glass measuring c and set aside. Add half the milk to the remaining mixture in the blender and blend on low speed until mixed. Add half the strawberry ice cream and blend until smooth. Pour into tall glasses. Repeat with the reserved gelatin mixture, milk, and ice cream. Garnish each glass with a fresh strawberry, if desired
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Strawberry Daiquiries
1 cn Small limeaid 1 pk Frozen strawberries 1 qt Seven-up 1 qt Rum Ice Put 1 can Limeade, 1 can (refill limeade can) 7 UP, 1 can Rum, 1 box Strawberries and ice into blender. Blend all ingedients together. Makes one batch. For weaker drinks use only 1/3 can of Limeade, 1/2 can of Rum, 1 can 7UP, 2/3 box of strawberries and lots of ice. Again, blend in blender. Makes 4 drinks. If you'll be making more than one batch, buy 2 limeades, 4 bxs strawberries and lots of ice.
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Strawberry Balm Syrup
2 pt Strawberries 3 c Sugar; approximately 10 Lemon balm sprigs, fresh ---------------------------------VARIATION--------------------------------- -----------------------------LEMON THYME SYRUP----------------------------- 2 pt Raspberries; 4 half pints 3 c Sugar; approximately 10 Thyme sprigs, fresh ""Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too."" To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice. Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan.
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Strawberry Apple Frost
1 c Yogurt, plain 1 c Strawberries; very ripe -reserve 2 whole strawberry 1/3 c Apple juice; no sugar added Artificial sweetener; equal -to 2 tsp 1 ts Sugar 1 ts Vanilla extract 4 -Ice cubes Combine all ingredients except reserved berries in blender container; process until frothy. Divide into 2 stemmed glasses; garnish each serving with a strawberry. Per serving: 134 calories, 4 g. protein, 4 g. fat; 19 g. carbohydrate, 53 g. sodium SERVES: 2 SOURCE: _Weight Watchers 365-Day Menu Cookbook_
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Steaming Hot Holiday Punch
Ingredients3cupapple juice 3cuporange juice 6cupcranberry juice cocktail 3/4cupmaple syrup 2teaspoonpowdered sugar 1 1/2teaspooncinnamon, ground 3/4teaspooncloves, ground
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Spirited Coffee Punch
Stephen Ceideburg 8 c Boiling water 1/3 c Instant coffee granules 1/4 c Granulated sugar 1 c Kahlua or other -coffee-flavored liqueur 2 c 2-percent milk 1 ts Vanilla 1 qt Vanilla ice cream, softened 1 Whipping cream, whipped, -optional Combine water, coffee granules and sugar, stirring until coffee dissolves; chill. Add Kahlua and milk, vanilla and ice cream, stirring until blended. Ladle beverage into cups. Top with whipped cream, if desired. From ""Christmas with Southern Living 1992"". Per 1/2-cup serving: 87 calories (6 percent from protein, 53 percent from carbohydrate, 24 percent from fat, 17 percent from alcohol), 1 gram protein, 12 grams carbohydrate, 2 grams fat, 10 milligrams cholesterol, 28 milligrams sodium. Exchanges: 1/2 bread, 1/2 fat. Makes 14 cups Posted by Stephen Ceideburg
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Spiced Percolator Punch
9 c Unsweetened pineapple Juice 9 c Cranberry juice Cocktail 4 1/2 c Water 1 c Brown sugar. Coffee basket 4 1/2 Teaspoons whole cloves 4 Cinnamon sticks, broken 1/4 Teaspoon salt In a party-size coffee pot (24-30 cups) combine the 9 cups of unsweetened pineapple juice, 9 cups cranberry juice cocktail, 4-1/2 cups water, and 1 cup of brown sugar. In the basket assemble place the cloves, cinnamon sticks, and salt. Assemble, plug in, and perk. Serve piping hot. Makes approxomately 22 servings. SOURCE: SIDETRACKED HOME EXECUTIVES
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Sparkling Red Slush Punch
1 c -Boiling water 2 c Sugar 1 cn Pineapple juice; large can 2 qt Cranberry juice Stir sugar into boiling water. Let cool. Add other liquids and freeze. Remove from freezer 1/2 hour before serving. Scoop out slush into punch bowl. When bowl is 1/2 full, slowly add lemon-lime soda (1 gallon maximum). Slush mixture with back of spoon before serving. This can also be done on a per-serving basis. Put frozen mixture in a glass, and add soda. Stir Contributed by Lawrence and Cindy Kellie Lawrence's mother introduced us to this delicacy. From: Lawrence Kellie
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Sparkling Pineapple Punch
1/2 c Sugar 1/2 c Water 2 Three-inch sticks cinnamon 1/4 c Lime juice 1 cn (46 ounces) pineapple -Juice, chilled 1 Bottle (1 liter) sparkling -water Chilled 1 Bottle (750 milliliters) -sparkling white wine, -chilled *substitute: 1 Bottle (1 liter) ginger ale Heat sugar, water and cinnamon to boiling; reduce heat. Cover and simmer 15 minutes. Cover and refrigerate at least 2 hours or until chilled.Remove cinnamon from syrup. Just before serving, mix syrup with remaining ingredients in punch bowl. 26 SERVINGS (ABOUT 1/2 CUP EACH); 65 CALORIES PER SERVING.
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Sparkling Fall Harvest Punch
2 c Cranberry juice 2 c Apple juice 1 1/2 c Orange juice 2 c Club soda Orange slices for garnish Cranberries for garnish Combine juices in a large bowl or pitcher. Just before serving, add club soda and stir. Garnish with sliced oranges and fresh whole cranberries. 7 1/2 cups 3/4 cup serving 71 calories, 1 fruit exchange protein < 1 g, fat trace, carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg, potassium 146 mg Source: Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990 Shared but not tested by Elizabeth Rodier Oct 93 From: Elizabeth Rodier
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Sparkling Champagne Punch
24 oz Frozen lemonade concentrate -thawed and undiluted 24 oz Pineapple juice concentrate -thawed and undiluted 6 c Water Ice cubes or ice ring 2 33.8 oz bottles ginger ale -chilled 28 oz Tonic water; chilled 1 25.4 oz bottle champagne -chilled Combine first 3 ingredients; chill well. To serve punch, pour juice mixture over ice in a large punch bowl. Gently stir in ginger ale, tonic water, and champagne. Yeild: 7 quarts
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Soy Nog
1 c Peeled & cubed butternut -- squash 2 c Vanilla soy milk 3 tb Brown rice syrup 2 1/2 tb Fruit flavoured lecithin -- granules 1/4 ts Nutmeg 1/4 ts Vanilla extract 4 tb Unsalted mirin, optional Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.
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Southwest Smoothie
1/2 c Banana; Sliced 1/2 c Mango, Papaya, Or Guava; * 2 c Milk 1 tb Honey * Fruit should be of one kind listed and be chopped. ~------------------------------------------------------------------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango.
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Southern Sunshine
------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 2 c Orange juice [chilled] 1/2 c REALEMON lemon juice 1/4 c Sugar 32 oz Lemon-lime soda [chilled] 3/4 c Southern Comfort Ice 1) In a pitcher combine the juices and the sugar and stir until the sugar dissolves... cover and chill... 2) Just before serving, add the soda and the Southern Comfort... Pour over ice and garnish as desired... From the GREAT AMERICAN FAVORITE BRAND NAME COOKBOOK and Fred Goslin on Cyberealm Bbs... in Watertown NY at (315) 785-8098
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Sour Cherry Syrup
2 lb Sugar 2 c -Water; up to 3 cups 1 lb Sour cherries 1/4 ts Vanilla Sharbat-e Albaloo To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice. Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to 30 minutes or until the syrup thickens. Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid. Add the vanilla extract. Bottle. To serve, add water & ice. Dried sour cherries may be used instead of fresh ones. They should be soaked in cold water 6 hours or longer. Will kept at room temperature as long as the bottle is sealed. Refrigerate after opening. Can be used as a topping for ice cream, mousses, bavarians or frozen desserts. MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani
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Sour Beet Juice
1 kg Beetroots, peeled and sliced Place the beetroots in a glass jar and cover with 2 litres of lukewarm (boiled) water. Place a slice of whole meal bread on top to speed up the process of pickling. Tie a piece of gauze on top of jar and leave to stand in a warm place. After 4 to 5 days remove the froth. (Use to make borsch and cold borsch)
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Smooth Slim Rum Eggnog
Ingredients2cupmilk, nonfat 1tablespooncornstarch 1/4teaspoonnutmeg, freshly grated 2eacheggs, large, whites 1/4cupsugar 1/4cuprum Directions:
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Slush
7 c Water 1 3/4 c Sugar 1 c Cold tea 1 cn Orange juice 10 oz 1 cn Lemonade 26 oz Vodka, Gin or Rum Heat the water & sugar until disolved, cool to touch. Add the orange juice and lemonade, vodka,gin or rum. Stir and put in freezer. Let sit overnight then stir again in morning. When ready to serve fill glass 1/2 to 3/4 full and fill up with 7 UP or Gingerale. Very Good.
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Skinny Scones (Hh)
1 1/3 c Wheat flakes (with no sugar -or salt added) 2/3 c Self-rising flour 1/4 c Raisins (plumped) 2 tb Packed brown sugar 1/2 c Nonfat milk 2 tb Margarine, melted, cooled About 45 calories each. Eat fresh from oven and pass up the butter. Preheat oven to 400F (205C). Coat a medium-size baking sheet with nonstick cooking spray; set aside. In a medium-size bowl, combine cereal, flour, raisins and brown sugar. Add milk and melted margarine and mix thoroughly with a wooden spoon. Drop by heaping tablespoonfuls onto baking sheet, spacing about 2 inches apart. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes about 10 scones.
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Silver Clouds
1 qt Vanilla ice cream 1/3 c Amaretto Di Sarino 1/3 c White Cream De Cacao (Arrow) Whipped cream Kalua (small amount) Preparation : Mix ice cream in blender until creamy, slowly add liquor when softened. Pour into glasses and top with whipped cream. Pour a little Kalua on top. Serves 4.
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Shrimp and Lobster Bouillabaisse
1 cn Low-sodium stewed tomatoes 1 c Reduced-sodium chicken broth 1 8-oz. bottle clam juice 3 md Leeks, sliced (one cup) 1/2 c Water 1 ts Cajun seasoning 1 ts Finely shredded orange peel 1 8-oz. fresh or frozen Lobster tail or 6 oz. cooked Lobster, cut into chunks, or One 8 oz. pkg. frozen Lobster-shaped fish pieces, (surimi) thawed 8 oz Fresh or frozen peeled and Deveined shrimp 4 sl French bread, toasted (opt.) Snipped fresh parsley (opt.) In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat cover and simmer for 10 minutes. Meanwhhile, if using lobster tail, thaw lobster, if frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through underside shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to
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Shirley Temple Cocktail
8 oz Club soda (or 7-Up) 1 oz Grenadine syrup 1 sl Orange 1 Red maraschino cherry Mix soda and grenadine syrup. Serve in tall glass with straw, garnished with orange and maraschino (and, unless your heart is made of stone, a little paper parasol as well).
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Shinina
32 oz Plain yogurt Salt to taste In a large pitcher, combine yogurt with 23 oz water and salt to taste. Thin with extra water, if needed. Serve over ice. Per serving: 69 calories, 4 grams protein, 5 grams carbohydrates, 4 grams fat, 2 grams saturated sat, 14 milligrams cholesterol, 52 milligrams sodium.
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Sherbat (Lemon Drink Cooler)
1 c Sugar 1 c Ice, crushed 4 c Water 2 ea Lemons 2 tb Rose water Squeeze juice from the 2 lemons and reserve juice. In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water. When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.
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Sesame Demitasse
Ingredients2cuphot coffee 1 1/2tablespoonhoney 1 1/2tablespoonsugar 1 1/2tablespoonsesame seeds Directions: Combine coffee, honey, sugar and sesame seeds in a sauce pan. Stir until honey and sugar are dissolved; then cover and simmer 2 minutes.Strain into cups.
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Scottish Oaten Bread
2 c All-Purpose Flour 1 c Old-Fashioned Rolled Oats 1/2 c Sugar 2 1/2 ts Baking Powder 1/2 ts Baking Soda 1 ts Salt 1 lg Egg 3 tb Vegetable Oil 1/2 ts Vanilla Extract 1 c Coca-Cola 1 c Prunes * 1/2 c Chopped Walnuts Prune Halves (Optional) * Prunes should be very well drained and coarsely chopped. You may substitute 1/2 cup of dried prunes.
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Scottish Ginger Cake
Ingredients3cupflour, all-purpose 1/2teaspoonsalt 2teaspoonbaking soda 1tablespoonginger, ground 1/3cupgolden raisins 1/3cupmixed candied peel, chopped 1/3cupcrystallized ginger, chopped
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Scottish Brown Ale
4 1/2 lb Light Dry Malt; 2.1 k 8 oz Crystal Malt; 227 grams 2 oz Munich Malt; 57 grams 3 1/2 oz Crushed Chocolate Malt; add -to mash; 99 grams 8 oz Dark brown sugar; 227 g 4 oz 100% Dextrin Powder; 113 g 1/2 ts Gypsum 3/4 ts -Salt 2 oz Bittering hops; Fuggle or -Willamette; 57 grams 1 oz Aromatic hops; Northern -Brewer dry hops ; 28 g -Water to 5 US gallons -or 19 litres water 3/4 c Corn sugar; for primimg 1/2 oz Ale yeast; 14 grams Starting Specific Gravity: 1.047 Final Specific Gravity: 1.015 Alcohol by vol 5% If your recipe contains Munich or Crystal Malt, place the cracked or ground grain in a kitchen pan, cover with water, heat to approximately 150F (66 C), cover & let stand (either on the stove top or in the oven) 45 minutes to 1 hour before you're actually ready to start to work. Place a colander over your boiling kettle (pot) & pour in the grain, letting the
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Sangrita
------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 12 oz Tomato juice 1 1/2 c Orange juice 1/4 c Lime juice 1 tb Onion [FINELY MINCED] 1/4 ts Tobasco sauce Ice cubes 4 sm Celery stalks w/leafy tops 1) In a 1 qt container , combine the juices, onion, salt and tobasco sauce, and cover with a tight fitting lid... Refrigerate for 2 hours for the flavors to blend... 2) Pour into ice filled tumblers... add celery stalk for stirrer... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and, Fred Goslin, on Cyberealm Bbs, in Watertown NY., at (315) 785-8098
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Sangria Serrano
1 lg Bottle Gallo burgundy 1/2 Bottle Light Rum (""small -bottle"") 4 Shots Cointreau 6 Shots Vodka 4 Shots Grand Marnier 1 l Seltzer 1 Pineapple (Sliced) 4 Tart apples (granny -smith) (sliced) 6 Oranges (sliced) 1 qt Applejuice or pineapple -juice 1 qt Orange juice 2 Limes (sliced) Sugar (to taste) Slice fruit and place on bottom of large container/bucket (with attachable lid). Add juice. Add alcohol and sugar. Just before serving add ice and seltzer. Keep refrigerated and covered. Best when made a day or two in advance. Enjoy!
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Sangria Punch
2/3 c Lemon juice 1/3 c Orange juice 1/4 c Sugar 1 Bottle (750 milliliters) dry -Red wine Strain juices. Add sugar, stirring until dissolved. Mix juice mixture and wine. Add ice. Garnish each serving with twist of lemon peel if desired. 8 SERVINGS (ABOUT 1/2 CUP EACH); 95 CALORIES PER SERVING.
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Sangria El Tampa
1 qt Chianti or Burgundy wine 1 c Sugar or EQUAL (tm) 1 qt Orange juice <FRESH>1/2 qt Grapefruit juice <FRESH>1 T Cinnamon <GROUND>1 t Nutmeg <GROUND>1 c Lemon juice 12 oz 7-Up or Sprite 1 qt Water 8 ea Cinnamon sticks Save as much pulp from the fresh squeezed citrus as possible to include in the sangria. Heat the water to a slow boil, add the sugar <IF do using step this not (tm) EQUAL>, melt the sugar in the boiling water, add the fruit juices, remove from the heat, and alow to cool to room temp. Add wine, citrus pulp, spices, and stir. Chill and serve with thin slices of the fruits floating in the bowl.
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Sangria Blush
------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 1 c Orange juice 1/2 c Sugar 1 Bottle (1.5 liters) white Zinfandel wine 1/4 c Lime juice 1 Orange [thinly sliced- -and seeded] 1 Lime [thinly sliced and- -seeded] 20 Ice cubes 1) Combine the orange juice and the sugar in a small pan and cook over med. heat, stirring occasionally, until sugar is dissolved, then pour into 2 qt container with tight fitting lid... 2) Add the fruit wine and lime juice, cover and refrigerate for 2 hours for the flavors to blend... 3) Place ice cubes in a small punch bowl or large pitcher and pour the wine mixture over the ice... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin, on Cyberealm Bbs, in Watertown NY, at (315) 786-1120
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Sangria Blanco
1/4 c Sugar 1/2 c Water 2 ea Stick Cinnamon;Broken In 1/2 1 c Sparkling Water 1 c Apple Juice 1/2 c Orange Juice 25 oz White Wine; Dry, 1 Bottle, * 1 ea Orange; Med, Unpared, ** 1 ea Apple; Unpared, ** 1 ea Banana; Medium 1 x Ice Cubes * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ~------------------------------------------------------------------------- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass.
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Sangria Blanca Ii(White Sangria Ii)
750 ml Dry white wine 1/2 c Apple juice 1 1/2 oz Orange liqueur 2 tb Sugar 1 Orange; thinly sliced 1/2 Lemon; thinly sliced 1 Lime; thinly sliced 1 c Fresh or frozen raspberries* * (optional) Ice cubes Mix wine, apple juice, liqueur, sugar, orange, lemon and lime slices and raspberries in large pitcher. With wooden spoon, press fruit against sides and bottom of pitcher. Add ice cubes and stir to chill.
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Sangria Blanca (White Sangria)
Lemon, small, sliced thin Orange, small, sliced thin 3 tb Sugar Peach, peeled, sliced thin 1/4 c Peach schnaaps 750ml bottle white wine wine should be chilled In a large bowl or pitcher, combine all the ingredients. Stir the sangria until the sugar is dissolved. Chill for 1 hour. Strain the sangria into wine glasses and garnish with several pieces of the fruit.
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Sangria
25 oz Red Wine; Dry, 1 bottle 1/3 c Frozen Lemonade; * 1/2 c Brandy 1/2 c Orange-Flavored Liqueur 1/3 c Orange Juice 1/4 c Lemon Juice 2 c Ginger Ale; Chilled * Use 1/2 of a 6-oz can of concentrate. ~------------------------------------------------------------------------- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired.
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Russian Tea
6 tb Orange-Pekoe tea 4 Whole cloves 1/2 c Sweet cider 1/2 ts Red food coloring 2 qt Boiling water Sugar, honey or strawberry -jam Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam.
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Rum Truffle
1/2 oz Dark rum 1/4 oz Creme de cocoa 1/4 oz Hazelnut liqueur Generous portion of -chocolate ice cream Whipped cream Preparation : Put all ingredients, except whipped cream, in a blender. Whip up. Serve in a brandy snifter with the whipped cream on top.
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Ruby Fruit Punch
1/4 c Sugar 1/2 c Water 1 (4/5 qt.) bottle rose' wine 2 1/2 c Orange juice 1/4 c Lemon juice 1 pk (10 oz.) frozen strawberries 1 (28 oz)bottle carbonated wtr Lime slices In a large saucepan combine sugar and water and heat over moderately high heat tot he boiling point; then reduce heat to low and simmer 5 minutes. Remove from heat and cool. Combine wine, fruit juices, sugar syrup and strawberries. Pour over ice in a punchbowl. Stir in carbonated water when ready to serve. Garnish with lime slices.
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Round Island Hummer
1 oz White creme de cacao 1 oz Creme de almond 2 Scoops vanilla ice cream Preparation : Each ""Hummer"" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!
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Rosemary's Root Beer Tonic
3 oz Sassafras Bark, dried 2 oz Sarsaparilla, dried 1 oz Dandelion Root, dried 1 oz Burdock Root, dried 1/2 oz Ground Ginger 1/2 oz Ground Cinnamon 1/4 oz Orange Peel, dried This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of old-fashioned root beer, due to the sassafras. It has a cleansing, revivifying effect from the dandelion, burdock and sarsaparilla. Mix together all ingredients and store in a tightly closed container. In a large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes. Strain and sweeten with honey or stevia (also called ""sweet herb"") if desired. Makes about 4 cups Variation: For iced tea, chill the simmered mixture, then dilute it with 1 quart of sparkling water. Serve over ice with a twist of orange peel. Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown From:
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Rose Wine (Rosatum)
2 Bottles red wine 1/4 c Honey 1/8 ts Rose water 2 Fresh roses (old-fashioned Pink), washed 1) Pour the wine into a punch bowl. Add the honey and rose water and stir gently. 2) Scatter the petals from the two fresh roses over the surface of the wine. 3) Serve into individual glasses, cups, or goblets. NOTE: Rose water should be available at any Greek grocery. Be sure that the fresh rose petals are washed of harmful insecticides.
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Roquefort and Apple Omelet
2 Tart apples, pared, -cut into 1/4-inch slices 3 tb Sweet butter 5 Eggs, lightly beaten 2 tb Water or milk Salt Fresly ground white pepper 1/2 c Crumbled Roquefort cheese -about 3 ounces 1. Saute apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute. Transfer to plate. 2. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese. Fold omelet in half; transfer to warm platter. Garnish with reminaing apple slices.
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Roman Punch
1 qt Lemon Sherbet 1 c Choice Rum 1 Split of Champagne, iced In a chilled bowl, turn out the lemon sherbet. Slowly, mix the rum into it. Now quickly add the champagne which has been chilled, and serve in sherbet glasses. It should be of a mushy texture, to be drunk, not spooned. Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant Posted by: Sandy May 11/93
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