Place tea bags in boiling water; remove from heat and allow to steep for 3 to 5 minutes.Discard tea bags.Add sugar; stir.In a 2-quart pitcher, combine tea, juice, lemonade and water.Mix well.Chill a ...
Preheat oven to 300\u00b0.Combine cookie crumbs and margarine; pat firmly on bottom of 9-inch spring-form pan. ...
Cream butter, Crisco shortening and sugar until light and fluffy.Sift together cocoa, cake flour, baking powder and salt. Add in the following alternately:milk, eggs and vanilla.Pour into greased an ...
Mix sugar and cocoa.Add evaporated milk, milk and butter. Mix thoroughly.Pour in pie shells.Bake at 325\u00b0.You must keep a close watch on this pie while baking.Makes 3 pies. ...
Mix all ingredients.Roll out and cut with cookie cutter. Bake on ungreased sheet at 400\u00b0 for 12 to 15 minutes. ...
Mix first 3 ingredients in a 9 x 13-inch glass pan and bake at 400\u00b0 for 8 minutes.Mix next 4 ingredients and spread on cooled crust.Mix last 3 ingredients and let set for 10 minutes.Pour over t ...
In a saucepan bring water to boil.Remove from heat.Add tea bags.Cover and steep for 3 to 5 minutes.Discard tea bags. Stir in pineapple juice, lemon juice, and sugar.Stir until sugar dissolves.Refrig ...
Take a handful of bits of root for every 1/2 gallon of tea. Boil as you would coffee.If you like strong flavor, boil until the water turns darkish red.Sweeten as you like.Serve hot or cold. ...
Drain and dice artichoke hearts; add sour cream, garlic, cheese, salt and pepper. Mix well. Place in a small casserole dish. Bake for 15 to 20 minutes at 325\u00b0. Serve with assorted crackers. ...
Bring water with tea bags to a boil. Pour over sugar and finish filling container with cold water. Stir well. Makes 1 gallon. ...