In a large bowl, measure 3 cups of the orange juice, the lemon juice, eggs, sugar, cinnamon, ginger and cloves.Blend with beater.Stir in remaining orange juice.Cover and refrigerate. Just before ser ...
Saute celery and mushrooms in butter until crisp-tender but not browned.Add cabbage; saute for 3 minutes.Dissolve bouillon cubes in water; add to vegetables.Mix well.Add soy sauce, water chestnuts a ...
Boil sugar and 2 quarts water. Add Kool-Aid, pineapple juice, orange and water and frozen lemonade.Add ginger ale before serving. ...
Mix butter and mustard in saucepan.Stir in honey, lemon peel and lemon juice.Heat. Pour over carrots. Sprinkle with parsley.Makes 4 servings. ...
Combine all ingredients except the pineapple juice.Bring to a boil, stirring constantly.Add pineapple juice and return to a boil.Simmer 5 minutes.Makes 3 quarts. ...
Crush crackers and mix with chopped cherries and pecans.Melt Parkay margarine and marshmallows together and pour over cracker mixture.Press well into a greased tube pan. ...
Mix the first 3 ingredients and pour into crust.Refrigerate several hours. ...
Mix milk until well blended with lime juice.Mix in Cool Whip (may add a few drops of green food color) and pour into pie shell. Chill in refrigerator until set. ...
Grind raisins and nuts.Mix with honey and press into sheet 1/2-inch thick.Cover and place weight on top for 24 hours.Cut into bars.Roll in white or colored coconut. ...