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Orange Frappe / Orange Ginger Ale
ORANGE FRAPPE
1 cup instant nonfat dry milk
crystals
2 cups whole milk
1 pint orange sherbet
⅛ teaspoon allspice
3 cups orange juice
1 quart crushed ice
Orange slices and mint, for
garnish
Stir milk crystals into whole milk and
chill. Before serving, add sherbet and alls-
pice and beat or blend in blender until
foamy. Stir in orange juice. Pour over ice
into chilled glasses. Garnish and serve
with straws. Yields 8 servings.
ORANGE GINGER ALE
⅔ cup fresh orange juice
⅓ cup ginger ale
Cracked ice
For each serving, combine orange juice
with ginger ale and pour over cracked ice
in a tall glass. Serve immediately.
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# Orange Frappe
## Ingredients
- 1 cup instant nonfat dry milk crystals
- 2 cups whole milk
- 1 pint orange sherbet
- 1/8 tsp allspice
- 3 cups orange juice
- 1 quart crushed ice
- Orange slices and mint, for garnish
## Instructions
1. Stir milk crystals into whole milk and chill.
2. Before serving, add sherbet and allspice and beat or blend in blender until foamy.
3. Stir in orange juice.
4. Pour over ice into chilled glasses.
5. Garnish and serve with straws.
Yields 8 servings.
# Orange Ginger Ale
## Ingredients
- 2/3 cup fresh orange juice
- 1/3 cup ginger ale
- Cracked ice
## Instructions
1. For each serving, combine orange juice with ginger ale and pour over cracked ice in a tall glass.
2. Serve immediately. -
Fresh Strawberry Pie
Fresh Strawberry Pie
1) Bake pie shell
2) Place fresh strawberries for 1 pkg of frozen berries
3) Add 2/3 cup sugar Prepare & Cool
1/3 c flour before pouring
1/2 pkg strawberry jello over berries
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# Fresh Strawberry Pie
## Ingredients
### Crust
- 1 baked 9" pie shell, cooled
### Filling
- 1 lb (1 quart) fresh strawberries, hulled and halved
*(or 1 package frozen strawberries, thawed and drained)*
### Glaze
- 2/3 cup sugar
- 1/3 cup flour
- 1/2 package strawberry Jello (approximately 1 1/2 Tbsp)
- 1 cup water or reserved strawberry juice (see Editor's Notes)
## Instructions
1. Bake pie shell and cool completely.
2. Arrange fresh strawberries evenly in the cooled pie shell.
3. In a small saucepan, whisk together sugar, flour, and water or juice until smooth.
4. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil — approximately 5 to 8 minutes.
5. Remove from heat and stir in strawberry Jello until fully dissolved.
6. Cool glaze until thickened but still pourable, approximately 20 to 30 minutes.
7. Pour cooled glaze evenly over berries in the pie shell.
8. Refrigerate until fully set, at least 2 hours, before serving.
## Editor's Notes
- **Strawberry quantity** not specified on original card; 1 lb (1 quart) fresh strawberries inferred from standard 9" pie volume and the glaze quantity — 2/3 cup sugar and 1/2 package Jello is calibrated for approximately this amount of fruit. Confirmed by the frozen berry alternate option, which was typically sold in 10 to 16 oz packages.
- **Glaze liquid** entirely absent from original card — cooking the sugar, flour, and Jello with liquid is the implied missing step. 1 cup water is the standard reconstruction; juice drained from thawed frozen berries (if using the alternate) adds flavor. -
Coconut Milk
Coconut milk is often called for in re-
cipes that are tropical in origin. It does not
mean milk from the inside of the coconut,
but rather milk that has had coconut
soaked in it.
Meat from 2 coconuts
2 cups cream
1 cup milk
Dice coconut or cut into small slices
about 1/4-inch thick. Combine cream and
milk and bring to a boil. Place 1 cup diced
coconut in blender with 1/2 cup hot cream-
milk. Cover and turn on high speed for 10
seconds. Pour into bowl. Repeat process
until all coconut meat and cream-milk is
used. Cool. Pour through strainer, press-
ing down on coconut with wooden spoon
to squeeze milk out of coconut.
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# Coconut Milk
Coconut milk is often called for in recipes that are tropical in origin. It does not mean milk from the inside of the coconut, but rather milk that has had coconut soaked in it.
## Ingredients
- Meat from 2 coconuts
- 2 cups cream
- 1 cup milk
## Instructions
1. Dice coconut or cut into small slices about 1/4-inch thick.
2. Combine cream and milk and bring to a boil.
3. Place 1 cup diced coconut in blender with 1/2 cup hot cream-milk.
4. Cover and turn on high speed for 10 seconds.
5. Pour into bowl.
6. Repeat process until all coconut meat and cream-milk is used.
7. Cool.
8. Pour through strainer, pressing down on coconut with wooden spoon to squeeze milk out of coconut. -
Mustard Sauce
MUSTARD SAUCE
1 ounce dry mustard (about 4
tablespoons), 2 teaspoons)
mixed with just enough water to
dissolve
1 ounce monosodium glutamate
(about 2 tablespoons, 2
teaspoons)
1 ounce sesame seeds (4½
tablespoons)
2¼ cups soy sauce
Mix dry mustard, water, MSG, sesame
seeds and soy sauce. Serve as a dipping
sauce with chicken and steak.
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# Mustard Sauce
## Ingredients
- 1 oz dry mustard (about 4 Tbsp, 2 tsp), mixed with just enough water to dissolve
- 1 oz monosodium glutamate (about 2 Tbsp, 2 tsp)
- 1 oz sesame seeds (4 1/2 Tbsp)
- 2 1/4 cups soy sauce
## Instructions
1. Mix dry mustard, water, MSG, sesame seeds, and soy sauce.
2. Serve as a dipping sauce with chicken and steak. -
Fruit Juice Syrup
FRUIT JUICE SYRUP
4 cups berry juice (blackberry, logan, currant,
etc.)
2 cups sugar
1 to 2 cups light corn syrup
Put ingredients together and boil about 3 minutes. The
corn syrup will tend to thicken the juice without making
it intensely sweet. Adding more sugar without the syrup
will tend to make jelly, and if a great deal of sugar is
added to thicken the juice, the mixture will sugar. The
corn syrup prevents this and still makes the mixture a
consistency to pour, but not run too much. Use for hot-
cakes, waffles, ice cream and puddings.
NOTE: If you wish to store for later use, pour hot
syrup into hot, sterilized jars and seal with hot lids and
rings. Do not process as syrup tends to break down.
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# Fruit Juice Syrup
## Ingredients
- 4 cups berry juice (blackberry, logan, currant, etc.)
- 2 cups sugar
- 1 to 2 cups light corn syrup
## Instructions
1. Put ingredients together and boil about 3 minutes.
2. The corn syrup will tend to thicken the juice without making it intensely sweet. Adding more sugar without the syrup will tend to make jelly, and if a great deal of sugar is added to thicken the juice, the mixture will sugar. The corn syrup prevents this and still makes the mixture a consistency to pour, but not run too much.
3. Use for hotcakes, waffles, ice cream and puddings.
4. NOTE: If you wish to store for later use, pour hot syrup into hot, sterilized jars and seal with hot lids and rings. Do not process as syrup tends to break down. -
Rum Syrup
RUM SYRUP
1¼ cups sugar
1 cup water
1 lemon, sliced
½ cup light rum
Combine sugar and water in a heavy
medium-sized saucepan. Bring to bolling,
stirring until sugar is dissolved. Boil, un-
covered, 10 minutes. Remove from heat;
stir in rum. Cool slightly. Proceed as di-
rected. Yields 2½ cups sauce.
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# Rum Syrup
## Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 lemon, sliced
- 1/2 cup light rum
## Instructions
1. Combine sugar and water in a heavy medium-sized saucepan.
2. Bring to boiling, stirring until sugar is dissolved.
3. Boil, uncovered, 10 minutes.
4. Remove from heat; stir in rum.
5. Cool slightly.
6. Proceed as directed.
7. Yields 2 1/2 cups sauce. -
Ginger Sauce
GINGER SAUCE
5 ounces onion, peeled, chopped
fine (1 small onion)
4½ ounces peeled, very finely
chopped fresh gingerroot (a
scant ½ cup)
About 1/5 rind of whole lemon
Dash monosodium glutamate
⅜ cup vinegar
2¼ cups soy sauce
Mix onion, gingerroot, lemon rind,
MSG, vinegar and soy sauce. Serve as
dipping sauce with vegetables and sea-
food.
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# Ginger Sauce
## Ingredients
- 5 oz onion, peeled, chopped fine (1 small onion)
- 4 1/2 oz fresh gingerroot, peeled, very finely chopped (a scant 1/2 cup)
- About 1/5 rind of whole lemon
- Dash monosodium glutamate (MSG)
- 3/8 cup vinegar
- 2 1/4 cups soy sauce
## Instructions
1. Mix onion, gingerroot, lemon rind, MSG, vinegar and soy sauce.
2. Serve as dipping sauce with vegetables and seafood. -
Heat Warmer
HEAT WARMER
1/3 Vodka
1/3 Ginger Wine
1/3 Orange Squash (Not Orange Juice - more like
orange pop)
or
Green ginger wine and Rum mixed.
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# Heat Warmer
## Ingredients
- 1/3 Vodka
- 1/3 Ginger Wine
- 1/3 Orange Squash (Not Orange Juice - more like orange pop)
## Instructions
1. Combine equal parts vodka, ginger wine, and orange squash and mix together.
## Alternative Version
- Green ginger wine and rum mixed. -
Coffee
from the recipe file of Betty J. Reynolds
?? Coffee
1 1/2 C. Cremora
1 1/4 C. sugar
1 C. instant coffee
1 tsp. cinnamon
2 tsp Cup
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# ? ? Coffee
*From the recipe file of Betty J. Reynolds*
## Ingredients
- 1 1/2 cups Cremora
- 1 1/4 cups sugar
- 1 cup instant coffee
- 1 tsp cinnamon
## Instructions
1. Use 2 tsp per cup of hot water. -
Banana Liquor
Banana Liquor
2 cups crystal rock candy
3 cups 100 proof vodka
2 large banannas cut in small pieces
1/2 lemon cut in small pieces (use rhine)
Place in 1/2 gallon jar and permit to set for
2 weeks. Strain and bottle.
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# Banana Liquor
## Ingredients
- 2 cups crystal rock candy
- 3 cups 100 proof vodka
- 2 large bananas, cut in small pieces
- 1/2 lemon, cut in small pieces (use rind)
## Instructions
1. Place all ingredients in a 1/2 gallon jar and permit to set for 2 weeks.
2. Strain and bottle. -
Frozen Daiquiri
Frozen Daiquiri
1 10 oz. package frozen sliced strawberries
1 6 oz can frozen daiquari mix
1 mix can (3/4 C) light rum
3 C ice cubes
Thaw berries enough to cut into blocks. In blender
container place strawberries, frozen mix, and rum. Cover
and blend. While blender is running, add ice cubes, a
few at a time. Blend till ice is melted. Pour into 2
refrig. trays or 1/2 gal plastic container. Cover and
freeze several hours or overnight.
To serve: spoon into cocktail or sherbert glasses. Garnish
with whole fresh strasberries. Store any unused in covered
container in freezer. Makes 5 cups
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# Frozen Daiquiri
## Ingredients
- 1 (10 oz) package frozen sliced strawberries
- 1 (6 oz) can frozen daiquiri mix
- 1 mix can (3/4 cup) light rum
- 3 cups ice cubes
## Instructions
1. Thaw berries enough to cut into blocks.
2. In blender container place strawberries, frozen mix, and rum. Cover and blend.
3. While blender is running, add ice cubes, a few at a time. Blend till ice is melted.
4. Pour into 2 refrigerator trays or 1/2 gallon plastic container. Cover and freeze several hours or overnight.
5. To serve: spoon into cocktail or sherbet glasses. Garnish with whole fresh strawberries.
6. Store any unused in covered container in freezer.
Makes 5 cups -
Hildegards Tea / Hildegards Tea (Powdered Mix)
"Hildegards Tea" Martha
2 cups Tang
1/2 cup Nestea
2 small or 1 large pkg.
Wyler Lemonade
1/2 tsp. cinnamon
1/2 tsp. cloves
optional - 1/2 cup sugar
Shake up - 1 1/2 - more
tsp. to cup of boiling water.
Back:
another recipe.
1 C. Tang
1/2 C. instant tea
1 C. sugar
1 small pkg. lemonade
1/2 tsp nutmeg or cinnamon mix
1 tsp cloves.
mix altogether. makes a
powdered mixture. Store in
a jar or plastic container.
Use 1 to 2 tsp to a cup of
water. Works well for either
hot or cold drinks.
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# "Hildegards Tea"
*From Martha*
## Ingredients
- 2 cups Tang
- 1/2 cup Nestea
- 2 small or 1 large pkg. Wyler Lemonade
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- Optional: 1/2 cup sugar
## Instructions
1. Shake up all ingredients together.
2. Use 1 1/2 or more tsp to a cup of boiling water.
## Another Recipe
### Ingredients
- 1 cup Tang
- 1/2 cup instant tea
- 1 cup sugar
- 1 small pkg. lemonade
- 1/2 tsp nutmeg or cinnamon
- 1 tsp cloves
## Instructions
1. Mix all ingredients together. Makes a powdered mixture.
2. Store in a jar or plastic container.
3. Use 1 to 2 tsp to a cup of water.
4. Works well for either hot or cold drinks.