n a separate bowl mix non-alcoholic beer, egg and oil until
In blender, add all ingredients.
For each single drink: Crush frozen fruits for 20 seconds in a blender.
Add other ingredients and blend for 10 seconds.
Serve immediately.
Empty drink mix into large pitcher.
Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved.
Stir in club soda and fruit.
Serve over ice cubes in tall glasses.
Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
Thaw frozen juices.
Pour into punch bowl; add pop and mix. You may add water, if desired.
It makes the punch a little less tangy.
Slice the oranges and lime.
Add the fruit, the frozen concentrates, and soda.
Mix well. Add ice if desired.
* You may change the flavors of the frozen concentrates to get different results. The tangier the concentrate mix, the tangier the sangria.
* The fruit makes a pretty presentation, but is not really required.
Mix the 7-Up or Sprite and the frozen fruit juice.
Make one mold of ice in star or heart shape.
Decorate with strawberries or cherries, if available.
Combine all ingredients into punch bowl.
Serve with a frozen fruit ring.
Mix to your own taste all ingredients.
You may leave the strawberries frozen and that will keep your punch cold longer. Sherbet should be put in scoops, not whole.
Set the lime aid till slushy.
Set out the ice cream until soft.
Lightly, with a hand mixer mix ice cream and lime aid together.
Pour mixture into crust and freeze.
Set out 5 minutes before slicing.
Decorate with limes and frozen raspberries.
Combine sugar, mint leaves & water in 2-qt casserole.
Cook in microwave at full-power or stove-top till mixture begins to boil (about 2 1/2 - 4 minutes). Stir halfway thru cooking time, then let stand for 5 minutes.
Add frozen raspberries + limeade & stir till raspberries are thawed.
Gradually stir in club soda just b4 serving over ice.
Combine in sifter the flour, baking powder, spices, salt and sugar.
Sift into mixing bowl.
Stir in pecans and fruit.
Combine eggs, eggnog and melted butter or margarine.
Add to dry ingredients, only mixing until ingredients are moistened.
Spoon into a 9 x 5 x 3-inch loaf pan, greased and slightly floured, and bake in a 350\u00b0 oven for about 70 minutes or until done.
Remove from pan and cool on rack.
Glaze.
Heat honey; add non-alcoholic Sauterne and stock.
Boil for 20 minutes, until reduced.
Add soy sauce and cook for 3 minutes. Whisk with 2 tablespoons butter, 1 at a time at room temperature.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
Roll meat cubes in flour and brown on all sides in oil in a large Dutch oven.
Remove meat and set aside.
Add onion, garlic, and celery to oil remaining in the pot and cook until lightly browned.
Add all seasonings to pot.
Return meat to pot and add consomme and non-alcoholic beer.
Cover and bring to a boil. Reduce heat and simmer 60 - 90 minutes or until meat is almost tender.
Add vegetables and simmer on low heat for 30 minutes. Remove bay leaf.
Add salt or pepper to taste.
Thicken with flour, if desired.
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangria is ready to serve.
Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
Transfer the remaining mixture to a large serving bowl.
Add the grape juice, peaches, pears, and the orange and lemon ...
in pitcher, combine sugar and juices, stir until sugar dissolves.
add wine and orange slices, stir to blend.
serve over ice.
Blend.
Add 1 more can of ice.
Blend until smooth.
May also be frozen.