Steep your tea bags in the 2 cups of hot water for 10 minutes, adding the sugar while hot.Add extracts, lemon juice and cold water.This is your punch base and may be refrigerated for a few days.Add ...
Slice oranges and lemons.Squeeze out juice and pour hot water over them. Add sugar.Let stand until cool.When ready to serve, add ginger ale and pineapple juice.Stir well. ...
Line 13 x 9 x 2-inch pan with aluminum foil.Cover bottom of pan with 1/3 of the crumb mixture.Spread 1/2 of the ice cream over crumbs.Spread 1/2 of the jam over ice cream.Repeat layers, using next 1 ...
Mix sherbet into juice in a large container; pour ginger ale last.Yield:Serves 50 people. ...
Chill juices and ginger ale.Combine in punch bowl.Float spoonful of slightly softened sherbet in punch bowl. ...
Crack the bones.Brown them in a small amount of fat in a large kettle.Add everything else.Bring to a boil and skim off the foam.Simmer, covered, for 3 hours until the broth is reduced by half.Take o ...
In a bowl beat eggs, sugar and oil.Fold in dry ingredients, and nuts.Add kumquats, and pineapple.Pour into greased and floured 10-inch tube pan.Bake 1 hour and 15 minutes in 350\u00b0 oven. Cool; re ...
In a medium saucepan, bring carrots, honey and 1 cup water to a boil.Reduce heat to low; cover with lid slightly ajar and simmer until water is evaporated and carrots are tender, stirring occasional ...
Use proper liquid for frozen juices and jello.Mix well and store in freezer.To serve, thaw until slushy.Add ginger ale before serving.Serves 40-50 people. ...
Combinecoffee,cocoaand sugar.Add boiling water, blendinguntil smooth.Stir in cold water, vanilla and milk. Fold inwhippedcream and ice cream just before serving.\t(A regular punch bowl will hold 1/2 ...