Mix all ingredients in a very large punchbowl except the gingerale. Add gingerale just before serving time. Add ice cubes to suit. Makes about 20 servings. This recipe is from The Key Lime Cookbook that my Mumsie sent me. Food & Wine RT [*] Category 9, Top

Prepare fish as described above. Cut cleaned carp in portion size pieces. Salt and let stand 30 minutes. Pat dry. Heat butter in a skillet and when hot and bubbling, add fish and brown over moderate heat, turning once or twice. Using a heavy, shallow casserole, add cut up br

* I used Coruba dark rum, from Barbados Mix in the usual way. Recipe by: "C. Baden" <[email protected]>     strongServings: 1/strong  

*INGREDIENT LIST SHOULD READ: 2 (10 oz.) pkg. Green Giant Crinkle Cut Carrots Frozen in Butter Sauce. Cook carrots according to pkg. directions. Slit pouch open and drain butter sauce into med. saucepan. Stir in brown sugar and vermouth. In small bowl, mix cornstarch an

* 2 (10 oz.) pkg. Green Giant Crinkle Cut Carrots Frozen in Butter Sauce. Cook carrots according to pkg. directions. Slit pouch open and drain butter sauce into med. saucepan. Stir in brown sugar and vermouth. In small bowl, mix cornstarch and water until smooth. Blend

This juice requires the use of a juice machine such as the Champion, the Juice Man, Olympic, or the like. The sorrel adds a nice lemony tartness to the drink that helps the celery balance the sweetness of the carrots. For the apple, use no other than the Granny Smith, its so

Brown finely chopped garlic and onion in butter, sizzling hot. Lightly flour catfish, add to pan with mushrooms. Pour in beer and treat fillets with juice of of half a lemon. Add a couple of drops of Worcestershire. Saute over medium heat, turning, until brown on both sides.

2 TB sour cream 1/2 c buttermilk 1 ts garlic minced 1 ts red onion minced 1 TB fresh lime juice 1 ts cayenne : salt : freshly ground black pepper Combine the sour cream, buttermilk, garlic, onion, lime juice, and cayenne. Add salt and pepper to

Combine the shallot, vinegar, salt, and pepper in a nonaluminum saucepan and reduce over medium high heat until almost dry. Add the cream and reduce by one third. Then, whisking constantly, whisk in the pieces of butter a few at a time, adding more as the butter is emulsifie

Bring the vinegar to a boil in a nonaluminum pot. Add the tea bags, cover, and remove from the heat. Let cool. Store in sealed bottled or jars. Use with Ceylon Tea Butter Sauce and Warm Scallop Salad with Lamb s Lettuce. Source: "Cuisine a la Vapeur: The A

The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as the tea is drunk, the sweeter the better. 1. Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5 minutes. Serve hot with sugar cubes. Ser

Combine water, sugar, tea leaves and tea bag in a pan and bring to a boil. Simmer for 1 minute. Add milk, bring to a boil and simmer for 3 5 minutes. Strain into a mug or teapot. Source: Newsletter from The Coffee & Tea Exchange in Chicago, Illinois  

1. Grind cinnamon stick, cardamom, black pepper corns, and cloves to a powder. Stir in ground ginger. 2. Combine water, sugar, tea and 1/4 teaspoon spice mix in a pan and bring to a boil. Simmer for one minute. 3. Add milk, bring to a boil and simmer for 3 5 minute

Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired. Recipe By :     strongServings: 1/strong  

Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired.     strongServings: 1/strong  

Place all in blender or food processor. Process till smooth. Cover and refrigerate overnight. Serve at room temperature with crackers. Yield: about 2 cups spread. Shared by Allison Cozzi     strongServings: 6/strong  

Grate cheese. Put in bowl of mixer with butter and beat until blended. Add brandy and a small amount of water, if necessary, until mixture is creamy and spreadable. Add pepper and pack into well washed container. Makes about 6 ounces of spread, enough to fill one coffee mug.

Dissolve gelatin and sugar in boiling water. Add pineapple juice, concentrates and cold water; mix well. Freeze. Just before serving, add ginger ale and mix well. Yield: 60 (4 oz) servings. Taken from Taste of Home December/January 1996 issue Formatted by Susan Sparks/S

Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while

Sift together flour, baking powder, cream of tartar, salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal. Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread mixture in greased 8 or 9 inch round pan and sprinkle with ch

Mix eggs, water, wine, salt and pepper with fork. Stir in either one of three cheeses (not all). Heat butter in skillet over medium heat until just hot enough to sizzle a drop of water. Pour egg mixture into skillet. As mixture begins to set, gently lift cooked portion with

"CHEESE LATKES WITH CONCORD GRAPE WINE SAUCE" In large bowl of electric mixer beat hoop cheese until smooth. Add eggs, flour, sugar, milk and salt. Blend well. Fold in raisins. In large, heavy, skillet heat 1/4 inch oil over medium heat. Spoon hoop cheese mixture by

Cook and stir onion and garlic in spread in large saucepan on medium high heat until tende. Reduce heat to medium low. Add Velveeta, milk, beer, worchestershire sauce and hot pepper sauce. Cook, stirring constantly, 5 minutes or until velveeta is melted and soup is hot. Pour

Drain cherry liquid; add orange juice to measure 1 1/2 cups. Combine sugar and cornstarch in chafing dish or skillet. Stir in the liquid to make a smooth sauce. Cook until thickened and bubbly, about 1 minute. Add cherries and lemon peel; heat until warm. Heat liqu

Pick plump, shiny, well coloured fruit with green stems, avoiding dark coloured stems. Season is late April to August. DO NOT rince until use. Use cherries as soon as ripe. Wash, stem, and towel dry cherries and place in a jar. Pour sugar over the cherries, followed by the v

Yield: 100 to 125 Rum Balls Thoroughly mix all of the ingredients, except the powdered sugar, together, blending well. Shape into 1 inch balls and roll in the powdered sugar. From A Flyer by The National Red Cherry Institute     st

This is a good sauce for Ice Cream and other cold desserts. Yield: About 1 Quart Combine the sugar and cornstarch. Add to the cold water and heat to thicken. Add the dark sweet cherries and heat but DO NOT boil. Stir in the lemon juice, rum extract and food colorin

Preheat oven to 300 degrees. Toast the chopped walnuts in a baking pan in the oven for 15 minutes. Remove from the oven and set aside. Raise the oven temperature to 350 degrees. Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, com

Pit the cherries and place in a blender; pur&130;e and set aside. Combine the sugar and water; boil for five minutes, then cool. Add the pur&130;ed cherries, tea, orange juice and pineapple juice; chill. Just before serving, pour into a punch bowl and add the ginger ale. Float

In 1 1/2 quart saucepan stir together undrained cherries, water, sugar, tapioca, and cloves. Let stand 5 minutes. Bring to boiling. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in wine. Cover and chill, stirring occasionally. Ma

Make a slash in the rounded side of each chestnut and roast in a pre heated 400 F. oven for 5 minutes. Peel off the shell and inner skin. Peel the carrots, parsnip, onion, and garlic. Finely chop all of the vegetables, including the scallions and celery. Melt the butter in a b

Set oven to 375F, 190C Gas 5. Grease & line a 2lb loaf pan with a long strip of waxed paper. Fry onion & celery in margarine for 7 minutes then add the garlic & coo a further 3 minutes. Remove from heat & add remaining ingredients. Season well with salt & pep

Rim old fashoned glass with lemon and dip edge in powdered sugar. Stir ingredients over ice and strain into prepared glass.     strongServings: 1/strong  

1. Wash chicken and pat dry. Set aside. 2. In a plastic bag combine salt, pepper and flour. Coat each piece of chicken with seasoned flour. 3. In a large, heat resistant, non metallic skillet melt butter on top of a conventional surface unit. 4. Add chicken pieces and brown

: skin : (quartered 1 ds Salt, pepper, thyme : Majoram and paprika 1 Garlic clove chopped 1 Onion; large sliced 2 Leeks sliced 4 Carrots large chunks 1 c Chicken broth 1 TB Cornstarch 8 oz Sour cream 1/2 c Wine; dry white 1

COAT BOTTOM OF OVEN proof dish with a cooking spray (Pam), add the drained canned mushrooms (or fresh ones). Place the chicken on top of mushrooms and sprinkle the dry spaghetti sauce mix evenly over the top of the chicken. Then pour wine over the top of chicken>> wetting

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tom

Coat chicken with four, season with salt and pepper and brown lightly in oil on both sides. Place browned chicken breasts in Dutch oven or casserole. Mix together soup, soy sauce, 2 tb. almonds, mushrooms and beer. Pour over chicken. Bake in preheated 350 F. oven uncovered f

Generously season chicken breasts with salt and pepper. Coat with flour and shake off excess. Heat oil in a wide skillet (at least 10 inch diameter) over moderately high heat for about 1 minute. Add chicken and brown well on one side, get it pretty dark. Flip the chicken ove

Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients sl