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Scandinavian Egg Coffee
Harriet Stanley
In large coffee pot, bring 4 ½ quarts water to boil. Combine 1 ½ cups coffee (you can use less)
and 1 egg white, reserving shell. Stir the coffee-egg mixture into the boiling water. Return to
boil. Remove from heat and allow to steep for 2 minutes. Pour in just enough cold water to
settle grounds. Strain and serve.
Orange Spice Tea
Joan Nelson
1
2
2
1
cup instant tea
cups sugar
cups Tang
package lemonade mix (unsweetened)
1 ½ teaspoons cinnamon
1 teaspoon ground cloves
Red hots (optional)
Mix all ingredients together. Garnish with red hots, if desired. Store in an airtight container.
To serve, stir 1 tablespoon per 6 oz. glass of hot water. Makes 44 oz. of mix. Makes great
gifts in winter!
Peach Slush
Greta Jacobson
1
2
¼
(6 oz.) can frozen lemonade
pitted, peeled peaches
cup sugar
2 (6 oz.) cans water
crushed ice
Blend in the blender until the consistency of slush.
Irish Cream
Kathryn Stanley
½
½
1
cup sugar
cup whiskey (real smooth/good whiskey)
teaspoon instant coffee
½ teaspoon vanilla
¼ teaspoon almond extract
1 cup light cream
1
teaspoon cocoa
1 cup heavy cream
A food processor works great for this. Mix everything but the cream; slowly add the cream
while the processor is running. This is a very strong recipe. I usually add more cream or less
whiskey. I put this in fancy bottles and give as gifts during the holidays.
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