ingredients, except lime slices and cherries, in a large bowl. Cover and freeze 8 hours. To serve, place frozen mixture in container of an electric blender; blend mixture until smooth. Garnish with lime slices and cherries, and serve immediately. Yield: 3 cups. Preparat

ingredients, except lime slices and cherries, in a large bowl. Cover and freeze 8 hours. To serve, place frozen mixture in container of an electric blender; blend mixture until smooth. Garnish with lime slices and cherries, and serve immediately. Yield: 3 cups. Preparat

In a heavy saucepan, boil water and sugar until syrup reaches soft ball stage (238 degrees F on a candy thermometer). While syrup is boiling, using an electric mixer, beat egg whites with a pinch of cream of tartar until stiff peaks form. With mixer running, pour hot su

Mix juices in very large container, add pineapple. Cook water and sugar until dissolved add to juice. Stir well and freeze. To serve: thaw to slush consistency, add sherbet and 7 Up and whip. Randy Rigg     strongServings: 3/strong  

Combine sugar, lime juice and water in a bowl. Stir to mix, and then let stand until sugar is almost completely dissolved, about 15 minutes (mixture will be thick) In a blender or food processor, combine the sugar and lime juice with the berries. Blend until smooth, pack int

ingredients, except lime slices and cherries, in a large bowl. Cover and freeze 8 hours. To serve, place frozen mixture in container of an electric blender; blend mixture until smooth. Garnish with lime slices and cherries, and serve immediately. Yield: 3 cups. Preparat

Chop dried fruit. Dissolve yeast in warm water; let stand 10 minutes. In large bowl of elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate, and eggs. Beat 2 minut

Bring 5 cups water and sugar to a boil in a medium saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until sugar dissolves. Remove from heat, and let mixture cool. Combine banana chunks and concentrates in container of an electric blender; cover and process unt

Combine juices in a 1 qt. pitcher; chill. Just before serving, stir in seltzer or mineral water. Serve over ice. Source: Taste of Home mag, June/July 1996     strongServings: 4/strong  

Put GREEN tea bags in 2 c. boiling water, let set and chill. Dissolve 7 c. water and 2 c. sugar together. Mix all ingredients together and put in freezer for 24 hours or longer. Stir before using. Use 1/2 glass slush and 1/2 glass 7UP.     stron

* Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be partially thawed. *** Frozen Orange Juice should be thawed and no water added. Mix all ingredients, then add ice ring and serve. An ice ring is made by adding a small amount of water

* Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be partially thawed. *** Frozen Orange Juice should be thawed and no water added. Should be concentrate form.     strongServings: 12/strong

Combine the chilled ingredients in a punch bowl just before serving. 1/2 cup serving 30 calories, 1 fruit exchange 7 grams carbohydrate, 0 protein, 0 fat, 0 sodium, 85 mg potassium, 0 chol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared

PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium 298mg Potassium In a blender container combineundrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon

Drain pears, aprictos and cherries, reserving syrup. Combine syrups in a saucepan with lemon juice, cinnamon stick, apricot preserves and 2 tb of the rum. Bring to a boil and cook until reduced by half. Remove cinnamon stick and pour over fruits. Refrigerate until about 30 m

Melt chocolate pieces and butter over hot (not boiling) water. Beat eggs until light and fluffy; gradually beat in sugar. Stir in oats, baking powder, salt, vanilla, walnuts and chocolate pieces. Pour batter into greased 8 inch square baking pan. Bake in preheated moder

** The healthiest alternative possible to soda. Pour club soda into a glass and swirl in a T of fruit juice concentrate. Taste and add a bit more concentrate if necessary. Big savings.     strongServings: 1/strong  

Combine the peaches, yogurt, and juice into a blender and blend until smooth. Divide the ginger ale among serving glasses and add a portion of yogurt to each. Watch it foam, and enjoy. Per serving: 178 calories, 1 g fat, 6 g protein, 5 mg cholesterol, 37 g carbohydrates

* I used Stolichnaya 100 proof. Make them in the usual way. Distribute the Screwdriver Jell O (the orange with vodka) into little cups. (I used 20 souffle cups.) Let it set, then distribute the Fuzzy Yellow handle Jell O (the lemon with peach schnapps) on top as a secon

2 cornish game hens, 1/2 d lengthwise, backbones removed 1/4 tsp. dried basil 1/4 tsp. dried oregano 1/4 tsp. salt 1/8 tsp. freshly ground pepper 1 tbsp. butter or margarine 1 tbsp. olive oil 2 shallots, finely chopped 1/2 cup dry white wine 1. Preheat oven to 350o. Sea

From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson. If lemon verbena or lemon balm are unavailable, mint may be substituted. Gently wring the bunches of lemon balm and mint to release the flavor. Place in a large glass pitcher, cover with the juices

Cut orange slices into quarters. Combine with apple, lemon, wine, sugar, and brandy and soda in bowl; mix well. Pour into pitcher to serve. Use inexpensive wine and substitute any fruits available form garden, such as strawberries or peaches. Source: Great Recipes from

To frost glasses: Dip glasses into water, and while still dripping wet, place them in the freezer of the refrigerator. Leave them at least 2 or 3 hours. Sugar Frosted Glasses: (for fruit drinks) Moisten top of glass and rim area with a wedge of lemon, lime or orange. Ju

Place all ingredients into blender with crushed ice. Blend for 1 minute. Makes 4 servings. Source: Adapted from Just For Kids by Jen Bays Avis, R.D. and Kathy F Ward, R.D.; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1996    

Mix all ingredients, except maraschino cherry, with cracked ice in a shaker or blender and serve in a chilled Collins glass. Garnish with cherry. Shared and MM by Judi M. Phelps, Forum Coordinator, alt.creative cook and alt.creative cooking. Internet: jphelps@s

Crush the crystal, chocolate, and black patent malts and add to 1.5 gal of cold water and bring to a boil. Remove grains with strainer when boiling commences. Add the malt extracts and boiling hops and boil for 60 min. Add 1/2 oz of flavor hops 30 min. into the boil. Add fin

Use the unsweetened Kool Aid In a large non metal pitcher, combine envelopes of Kool Aid with sugar and water. Stir until thoroughly mixed and Kool Aid is dissolved. Add ginger ale and serve immediately. Makes about 8 10 servings. Recipe By :   &nbs

Fill a mixing glass with ice. Pour in gin and dry vermouth. Stir (or shake) and strain into a martini glass. Garnish with a pearl onion. As you can see, a Gibson is a martini with a pearl onion instead of an olive. To make a dry or extra dry Gibson, follow the recipes for d

Fill mixing glass with cracked ice. Add Gin and Rose s Lime Juice. Shake and strain into a chilled cocktail glass. Recipe By : Joe Robertson     strongServings: 1/strong  

Place ice in highball glass. Pour gin over ice and fill with tonic. Stir.     strongServings: 1/strong  

Squeeze lime over ice cubes in a tall glass. Add rind. Pour in Gin. Add tonic water and roll with gin. Note: Paulette says to Stir well until well chilled, but I always thought stirring would bruise gin.     strongServings: 1/strong

Crush 2 or three sprigs of mint in the bottom of a small metal bucket like those sold as beer buckets at German festivals. Add the limeade and gin, and stir. Fill the bucket with ice, and pour in club soda until it fills the bucket. Recipe by: Suzanne Leach &nbs

Fill a highball glass with ice. Add gin and lime juice. Fill with club soda and stir. Garnish with a wedge of lime. Recipe By : Joe Robertson     strongServings: 1/strong  

Dissolve powdered suger in water and stir in lemon juice. Add gin and pour onto ice cubes in an old fashoned glass. Stir. Garnish with a twist of orange peel.     strongServings: 1/strong  

Mix base of juices and sugar. Chill. Just before serving add ginger ale and soda. NOTE: Can be spiked with vodka or gin From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl    br

Put ginger and 3 quarts water into a very large kettle and boil for 30 minutes. Add sugar, honey, lemon juice and 17 quarts more water. Strain through a cloth and when it is cold, add essence of lemon and egg. Let stand for 3 4 days before bottling. Many of the recipes

Put the ginger, sugar, tartaric acid and lemon into a bowl and cover with 1 gallon of boiling water. Stir until the sugar has dissolved. Leave for about three or four days, then strain and pour the liquid into sterilised bottles. It will be ready and really delicio

Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover

Add all ingredients together. Steep for 2 weeks. Strain and its ready to serve. This liqueur has a real zing to it and will be enjoyed by a true ginger lover. Makes a unique addition to meat and poultry marinades. Yield: 1 pint plus Container: Quart jar   &n

Chuck all ingredients in large pot EXCEPT for the sugar. Cover, simmer gently for 10 mins, taste. Now add 2 teaspoons of sugar per person (level, NOT heaped). Simmer for 10 mins. Place lemon slices in glass mugs and ladle the concoction into glasses. The lemon must floa