ry thoroughly with a paper towel.
Rub inside and outside
il in a large skillet on high heat. Add ground beef
at off, then add the tea (in a bag or
r linen tea towel (terry cloth will stick and leave lint on dough
ery cold water; set aside on the counter near your stove
tir - cover with a clean tea towel and leave to steep overnight
Mix flour, eggs, sugar, pumpkin spices and lemon juice. Grease and lightly flour a 15 x 10 x 1-inch jelly roll pan.
Pour mixture into pan.
Sprinkle with nuts.
Bake in a 375\u00b0 oven for 12 to 15 minutes. Loosen edges; turn out on towel.
Starting at narrow end, roll cake in towel.
Cool on wire rack.
ven or wide soup pot on high heat, pour in enough
Make salad and vinaigrette dressing.
In a nonstick pan, heat up a tablespoon of olive oil.
Dry snapper fillets with a tea towel and season with salt and pepper.
Place in the pan skin side down and cook on high heat until crisp, turn the heat down.
Cook until just soft in the center.
Remove and drain on a plate. Leave to rest 5 minutes in a warm place.\tBoil potatoes.\tDrain and toss with butter and parsley.
Mix together sour cream, sugar, lemon juice and salt.
Blend in pineapple, walnuts and cherries.
Mix in banana.
Line 10 (2 1/2-inch) muffin pan wells with paper baking cups.
Spoon mixture into cups and freeze until firm.
Remove papers before serving on lettuce.
Let stand at room temperature for a short while to soften slightly or pour entire mixture into mold and freeze (the night before at least).
In medium saucepan, combine water, cinnamon sticks, cloves and allspice; heat until very hot.
Remove from heat.
Add tea bags; cover.
Steep tea for 5 minutes; remove tea bags, cinnamon sticks and cloves.
Add orange juice, lemon juice and honey; mix well. Heat tea thoroughly.
In small bowl, combine lemon peel and sugar; sprinkle on tea.
Makes six 1-cup servings.
dd the four family size tea bags and remove from heat
Bring 2 quarts cold water just to boiling point.
Remove from heat.
Add tea bags.
Let stand 20 minutes.
Put 1 cup sugar and juice of 1 lemon (strained) into 2-quart pitcher.
Add hot steeped tea.
Mix well.
Fill large glass to top with ice.
Pour on tea.
Boil sugar and water 5 minutes, then pour on tea leaves and lemons.
Let stand 6 hours or overnight.
Strain and put in jar in a cool place.
Use 2 tablespoons in a glass of water.
Boil water and sugar.
Pour water on tea bags in a 1 gallon jar.
Sit mixture in the sun for 1 day or 2 days in a warm kitchen.
Serves 14 to 16.
Prepare jello using speed set according to the recipe on the box BUT DO NOT REFRIGERATE TO SET!
Mix cream cheese, mayonnaise, fruit and nuts.
Add Jello mixture.
Fold in Cool Whip and pour into any shape mold and refrigerate to set.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
Cream together the Crisco and cream cheese. Add sugar, egg and almond extract. Sift flour, salt and soda together. Add to mixture. Chill 1 hour. Roll into 1-inch balls.
Roll in crushed pecans.
Put cherry half in center of ball and press down lightly. Bake on top rack of oven at 350\u00b0 for 10 minutes.
Cookie should be white or light color.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.