place water, apple juice concentrate, orange juice concentrate, apricot nectar, lemonade concentrate, and brown sugar
Combine the yeast, sugar and juice concentrate in a sterile gallon jug.
Heat juice concentrate, wine and apples to boiling in
Combine frozen lemonade and orange juice concentrate with water; mix well. Just before serving, mix in club soda and white wine. Garnish with orange slices and cherries. This mix freezes well, just take out of freezer a couple of hours before serving. (Can be served over crushed ice or ice cubes.)
Remove skin.
Wash and pat chicken dry.
Brown in large frypan in oil, over moderate heat, about 6 to 8 minutes.
Sprinkle with poultry seasonings as it browns.
Arrange chicken, bone side down, and dribble juice concentrate over it evenly.
Rinse juice can with wine or water and add to sauce.
Cover tightly and bake at 350\u00b0 for 45 minutes.
Prepare jars, lids and bands.
Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.
Cook over high heat, stirring to dissolve sugar.
Bring to a boil and let boil very hard for 1 minute, stirring constantly.
Remove from heat and pour in pectin. Stir and skim for 6 minutes.
Pour into prepared jars leaving a 1/4\" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.
Preheat oven to 350\u00b0.
In a large saucepan, bring apples, raisins and apple juice concentrate to a boil over medium heat. Cook until apples are soft (about 3 to 5 minutes).
Let cool to room temperature.
In another saucepan, boil milk and add vanilla and spices.
Combine milk with cooked apples and fold in egg whites.
Add bread pieces to mixture and fold until mixed evenly.
Preheat oven to 350\u00b0F
In a bowl, mix together the flour, bran, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix together the mashed banana, egg whites, and juice concentrate.
Add the dry mixture to the wet ingredients stirring as little as possible until just combined.
Spoon into greased muffins cups. (This recipe will make 18 standard muffins or 12 jumbo).
Bake for 25 minutes. (30 if making jumbo muffins).
Mix the water and juice concentrate together and pour into a large teapot or 3 quart saucepan.
Add all spices to juice, cover, and bring to a boil for 2 minutes.
Remove from heat but keep the lid on.
Allow to cool for 10-15 minutes.
Strain through cheesecloth or wire mesh strainer into serving container.
This drink keeps well in the refrigerator to be reheated by stove or microwave for single serving or later use.
Dust the chicken in mixture of flour, salt and oregano.
Brown lightly.
One at a time, saute the vegetables.
Place chicken pieces in a casserole dish and place the sauteed vegetables on top.
Add the orange juice and wine.
Cover and bake at 350\u00b0 at least 2 hours, basting occasionally.
Serve with rice prepared as follows:
To cooked rice, add 1 stick margarine, 1/2 cup salted, chopped peanuts, cinnamon and ginger.
ornstarch and blend in orange juice concentrate.
Slowly add 2 cups
Bring apple juice and sugar to a boil in a small saucepan. Boil, uncovered, for 10 minutes.
Add lemon juice and grape juice concentrate. Stir well.
Fill jars or bottles.
To use: Mix 1 cup of concentrate with 2 cups of ginger ale or club soda. Yield is 3 cups -- enough for 4 servings.
Mix strawberries through cornstarch and cook over medium heat, bringing to a boil then reducing heat.
Cook for 5 minutes, stirring to prevent sticking.
Separately combine the softened cream cheese and grape juice concentrate in a food processor.
Pour the cream cheese mixture into an already-baked pie shell.
Top with the cooked strawberry mixture.
Chill before serving.
eat.).
Pour thawed grape juice concentrate into 1-quart bowl.
Thoroughly mix orange juice concentrate with water and powdered pectin in a large pan.
Stir constantly over high heat until bubbles form around edge.
Immediately add sugar and stir well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from the heat.
Skim and pour into sterilized jars. Fill to within 1/2-inch of top.
Put on caps; screw bands firmly tight!
Process in boiling water bath 5 minutes.
Yields 6 (8 ounce) jars.
In a large, nonmetal pitcher, combine orange juice concentrate, water and lemon juice.
Just before serving, slowly add carbonated beverage; stir gently to blend.
Serve over ice in glasses.
Garnish with orange and lime slices.
Place apple juice concentrate in a blender. Use the empty juice can to add 2 cans water to the blender. Add pumpkin puree, apricot preserves, vanilla extract, and cinnamon. Blend on high until smooth, about 10 seconds. Pour into serving mugs and top with whipped cream.
In large pitcher, combine orange juice concentrate, water and lemon juice.
Just before serving, slowly add carbonated beverage; stir gently to blend.
Serve over ice in glasses.
In a 9 in.
microwavable pie plate, soften butter and orange juice concentrate in microwave for 1 minute on 50 percent power.
Stir in sugar.
Cut each biscuit into quarters and drop into orange juice mixture- turn each piece to coat.
Bake at 450 degrees for 10-12 minutes until deep golden brown.
Allow to cool slightly and invert onto serving plate with sides.