Mix all ingredients in a large bowl; store in airtight container.
Use 2 teaspoons of Russian Tea to 1 cup of boiling water.
Use as much Russian Tea as your taste desires.
It can be served cold and can be used with Sweet 'N Low instead of sugar.
Mix thoroughly and store in airtight container.
(Will keep indefinitely.)
Use 2 teaspoons Russian tea to 1 cup boiling water.
May be served hot or chilled.
Mix this well.\tUse 3 teaspoons of Tang and tea mixture with 1 cup boiling water to make 1 cup of Russian tea.
Dilute orange juice as directed on can.
Simmer cloves, cinnamon and sugar for 20 minutes in water.
Mix tea as you would for ice tea.
Add juice and other ingredients.
Serve hot or cold.
Mix ingredients and store in a container.
Add about 3 tablespoons in a cup of boiling water and you have a delicious cup of Russian tea.
Mix together and store in jar.
Use as you would instant coffee, but have Russian Tea instead.
Mix all ingredients.
Store in airtight container.
Use 1 to 1 1/2 teaspoons per cup of hot water (stronger for iced tea).
For the tea:.
Place water in a
ontainer/well the tea bags go in Put tea bags on top
Mix water and teabags in a large pot.
Cover, cook at medium heat.
As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately.
Strain at once, let cool and use as base for pearl tea drinks.
oiling. Add 4 regular size tea bags (or 2 family size
Mix together thoroughly.
Use about 1 teaspoon for each serving or 1/4 cup for a quart.
Good hot or cold.
Cream butter and sugar, add remaining ingredients, except for powdered sugar.
Roll into balls, small, about a\"quarter\" in diameter.
Bake for 5 minutes on 275F, then 20 minutes at 350F degrees.
Roll in powdered sugar while still hot, we usually do 2-3 coatings of sugar.
Put five cups water in large covered Dutch oven.
Tie cloves in small cloth and put in water; bring to a rolling boil; put in tea bags, cover and set off burner for 10 minutes.
Remove tea bags, but leave cloves in water.
Add all the juices plus the water called for in the frozen juices.
Sweeten to taste with sugar or approximately 20 (1 grain) saccharin tablets.
Put back on burner and simmer for 30 to 45 minutes.
Do not boil.
Makes approximately 2 gallons.
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, baking powder, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
repared cookie sheet.
Bake for 10-13 minutes, or until
Bring to a boil and continue to boil for 5 minutes the water, sugar, cloves and cinnamon sticks.
Add tea bags and brew for 10 minutes.
Remove tea bags and add orange juice, pineapple juice and lemon juice.
Better next day after refrigerated.
Simmer tea bags in 2 cups of water for 10 minutes; set aside. Boil sugar, 4 cups water, allspice, cloves and cinnamon for 10 minutes.
Strain, then add tea from part one.
Add 10 cups water, frozen orange juice, pineapple juice and juice from lemons.
Mix and refrigerate.
reduce the heat, and simmer for 25 minutes.
Remove from
Tie the cloves, cinnamon sticks, orange and lemon rinds in a bag.
Bring the 2 quarts of water to a boil.
Remove from heat. Add the bag of spices and the tea bag; steep 10 minutes.
Remove the spices and tea bag.
Add the sugar and remaining juices. Serve hot.
Makes 1/2 gallon.
Great for whatever ails you!!!