Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
Mix all ingredients.
Marinate a leg of lamb or whatever cut of lamb you like for 8 hours in the refrigerator.
Grill as you like.
Mix all ingredients.
Place beef in glass or plastic dish or ziplock bag.
Pour marinade over, flipping to make sure all is covered.
Marinate in refrigerator for 4-12 hours.
Drain Beef and season to taste.
For the Angel Cake:
Preheat
Add the pomegranate juice to a small nonstick saucepan
Mix cornstarch and sugar.
Add pineapple and all of reserved juice except for 1/2 cup.
Cook until smooth and thickened.
Add orange juice.
When cool, spread between layers and top of cake. Frost cake with Seven Minute Icing.
Dissolve sugar in hot tea.
Add orange juice and lemon juice. Chill for 2 hours.
Prior to serving, add 2 quarts of ginger ale. Serve on ice.
Cook raisins, sugar, water and lemon juice together for 20 minutes. Dissolve flour in 3 tablespoons water; add to boiling mixture. Turn heat lower and cook until clear-looking. Have ham cooked and sliced; arrange in dish. Pour sauce over ham and let cook until well heated.
Combine all ingredients with tomato juice; simmer for 10 minutes.
Chill and serve or freeze in one pint plastic freezer containers.
Makes 2 quarts.
Then add the lime juice.
For Coconut sauce:
In medium
ombine the wine or apple juice with the melted butter and
o 3 quarts of water for the pasta. Add 1 tsp
325\u00b0F oven for 35 to 45 minutes
il, water, triple sec, lemon juice, italian spices, garlic clove and
and UNCOVERED in the refrigerator for 6-12 hours or
prouts, sweet soy sauce, lemon juice and water. then pour the
Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.
ou prepare the rest of recipes).
Preheat oven to 350