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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. -
Irish Cream
Irish Cream
1 c half/half.
1 c sweetened
condensed
milk
3 eggs (raw
2 Tabl. Choc.
syrup
1 tsp vanilla
1 c Irish Whiskey
Blend
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# Irish Cream
## Ingredients
- 1 cup half and half
- 1 cup sweetened condensed milk
- 3 eggs (raw)
- 2 Tbsp chocolate syrup
- 1 tsp vanilla
- 1 cup Irish Whiskey
## Instructions
1. Blend all ingredients together. -
Russian Coffee
Russian Coffee
Place 2½ teaspoons of SANKA®
Brand Freeze-Dried 97% Caffein
Free Coffee and 1 tablespoon choc-
olate syrup in large cup. Stir in ¾
cup scalded milk. Stir until dis-
solved. Top with COOL WHIP®
Brand Non-Dairy Whipped
Topping and garnish with
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# Russian Coffee
## Ingredients
- 2 1/2 tsp SANKA Brand Freeze-Dried 97% Caffein Free Coffee
- 1 Tbsp chocolate syrup
- 3/4 cup scalded milk
- COOL WHIP Brand Non-Dairy Whipped Topping (to top)
- Garnish (recipe clipped off — ingredient unknown)
## Instructions
1. Place SANKA and chocolate syrup in a large cup.
2. Stir in 3/4 cup scalded milk.
3. Stir until dissolved.
4. Top with COOL WHIP Brand Non-Dairy Whipped Topping and garnish with [remainder of recipe clipped off]. -
Spiced Mocha Mix
· SPICED MOCHA MIX
1 cup non-dairy creamer
1 cup cocoa mix
2/3 cup instant coffee powder
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Combine non-dairy creamer (dry), cocoa mix (dry)
instant coffee powder, sugar, cinnamon and nutmeg.
Store in glass jar or other air-tight container. Use 2
teaspoons of Mocha Mix per cup of very hot water.
This recipe isn't quite as instant as the Mocha Mix, but
offers another interesting flavor for a special coffee.
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# Spiced Mocha Mix
## Ingredients
- 1 cup non-dairy creamer (dry)
- 1 cup cocoa mix (dry)
- 2/3 cup instant coffee powder
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
## Instructions
1. Combine non-dairy creamer, cocoa mix, instant coffee powder, sugar, cinnamon, and nutmeg.
2. Store in glass jar or other air-tight container.
3. Use 2 teaspoons of Mocha Mix per cup of very hot water. -
Blueberry Liqueur
BLUEBERRY LIQUEUR
4 cups blueberries, fresh or dry
pack frozen
3 cups gin or vodka
1 cup water
½ teaspoon whole cloves
½ teaspoon whole coriander
2 cups sugar
Mash berries in glazed ceramic or glass
container. Add gin or vodka, water, cloves
and coriander. Cover container and let
stand at room temperature for 10 days.
Mixture should be a dark bluish-black col-
or.
Strain mixture through a fine sieve into
another glass or ceramic container. Dis-
card residue. Add sugar and stir until sug-
ar is dissolved. Let stand at room temper-
ature for 24 hours. Pour through a fine
mesh strainer or cheesecloth, bottle and
cap. Yields 1 quart.
Note: To keep sediment out of serving
glasses, pour carefully and slowly from
bottle.
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# Blueberry Liqueur
## Ingredients
- 4 cups blueberries, fresh or dry pack frozen
- 3 cups gin or vodka
- 1 cup water
- 1/2 tsp whole cloves
- 1/2 tsp whole coriander
- 2 cups sugar
## Instructions
1. Mash berries in a glazed ceramic or glass container.
2. Add gin or vodka, water, cloves, and coriander.
3. Cover container and let stand at room temperature for 10 days. Mixture should be a dark bluish-black color.
4. Strain mixture through a fine sieve into another glass or ceramic container. Discard residue.
5. Add sugar and stir until sugar is dissolved.
6. Let stand at room temperature for 24 hours.
7. Pour through a fine mesh strainer or cheesecloth, bottle, and cap. Yields 1 quart.
8. Note: To keep sediment out of serving glasses, pour carefully and slowly from bottle. -
Sun Tea
SUN TEA
1 quart cold water
8 teabags (tabs removed) or about 4 tablespoons
loose tea leaves.
Sunshine
Fill a quart pitcher or container with cold water. Add
teabags (or loose tea). Cover container. Place in hot sun
for at least 2 hours until proper infusion occurs. Remove
teabags, squeezing against side of container (or if using
tea leaves, strain). Pour over ice in glasses. Yields 1
quart. Recipe may be doubled, if desired.
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# Sun Tea
## Ingredients
- 1 quart cold water
- 8 teabags (tabs removed) or about 4 tablespoons loose tea leaves
- Sunshine
## Instructions
1. Fill a quart pitcher or container with cold water.
2. Add teabags (or loose tea).
3. Cover container.
4. Place in hot sun for at least 2 hours until proper infusion occurs.
5. Remove teabags, squeezing against side of container (or if using tea leaves, strain).
6. Pour over ice in glasses.
7. Yields 1 quart. Recipe may be doubled, if desired. -
Layered Vegetable-Cheese Bake
Eggplant, onion, pepper, mushroom, Tomato bake
LAYERED VEGETABLE-
CHEESE BAKE
1 tablespoon
vegetable oil
1 large onion,
coarsely chopped
1 large green
pepper, seeded,
cut into 1-inch
squares
1 small eggplant,
pared, cut into
1-inch cubes
1/2 pound fresh
mushrooms,
sliced.
1 large tomato,
chopped
1 teaspoon salt
3/4 teaspoon dried
leaf thyme
1/8 teaspoon pepper
1 cup packaged
herb seasoned
stuffing mix
2 cups (8 ounces)
shredded Swiss
cheese, divided
In a large skillet, heat oil
over medium heat. Add on-
ion and green pepper;
saute 3 minutes. Add egg-
plant, mushrooms; saute 3
minutes, stirring constant-
ly. Add tomato, salt, thyme
and pepper; cook 1 minute.
Spread stuffing mix over
bottom of buttered 2-quart
casserole. Layer half the
vegetable mixture and 1
cup shredded cheese over
the stuffing mix. Top with
remaining vegetables.
Bake in a 350-degree
oven 30 minutes. Sprinkle
with remaining cheese,
bake, uncovered, 10 min-
utes longer or until cheese
melts. Yields 6 side dish
servings, 4 main dish.
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# Layered Vegetable-Cheese Bake
*Eggplant, Onion, Pepper, Mushroom, Tomato Bake*
## Ingredients
- 1 Tbsp vegetable oil
- 1 large onion, coarsely chopped
- 1 large green pepper, seeded, cut into 1-inch squares
- 1 small eggplant, pared, cut into 1-inch cubes
- 1/2 pound fresh mushrooms, sliced
- 1 large tomato, chopped
- 1 tsp salt
- 3/4 tsp dried leaf thyme
- 1/8 tsp pepper
- 1 cup packaged herb seasoned stuffing mix
- 2 cups (8 ounces) shredded Swiss cheese, divided
## Instructions
1. In a large skillet, heat oil over medium heat. Add onion and green pepper; sauté 3 minutes.
2. Add eggplant and mushrooms; sauté 3 minutes, stirring constantly.
3. Add tomato, salt, thyme, and pepper; cook 1 minute.
4. Spread stuffing mix over the bottom of a buttered 2-quart casserole.
5. Layer half the vegetable mixture and 1 cup shredded cheese over the stuffing mix.
6. Top with remaining vegetables.
7. Bake in a 350-degree oven for 30 minutes.
8. Sprinkle with remaining cheese; bake, uncovered, 10 minutes longer or until cheese melts.
9. Yields 6 side dish servings, 4 main dish. -
Egg and Cheese Sandwiches
Egg and Cheese Sandwiches
1) chopped cooked hard egg, salt mustard salad dressing
2) Chopped ham hard cooked chopped eggs, chopped
green pepper or olive, salt pepper, Salad dres-
3) hard cooked eggs mashed, butter, salt, pepper
lettuce or parsley or other greens chopped, lemon juice
4) Hard cooked egg chopped fine, Chopped pickle
salt, pepper, salad dressing
5) scrambled egg
6) Philadelphia cheese
7) cottage Cheese
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8) grated Cheese salad dressing
9. Cheese (grated) chopped pimento salad dressing
10) Cheese ( " ) " olives " "
11- " ( " ) " nuts " "
12- " ( " ) " pickel " " and
hard boiled chopped egg.
13) egg & catsup, chop hard cooked eggs mixed
with tomato catsup
14) scramble egg & chop small bits of ham or other med
add to eggs. B fry equal parts of onion & green pepper
in butter & fry ground meat untill browned
15) lemon cheese 6 tbsp butter 1 cup sugar 3
egg yolks 1 lemon cream cheese place butter & sug-
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# Egg and Cheese Sandwiches
## Variations
1. Chopped cooked hard egg, salt, mustard, salad dressing
2. Chopped ham, hard cooked chopped eggs, chopped green pepper or olive, salt, pepper, salad dressing
3. Hard cooked eggs mashed, butter, salt, pepper, lettuce or parsley or other greens chopped, lemon juice
4. Hard cooked egg chopped fine, chopped pickle, salt, pepper, salad dressing
5. Scrambled egg
6. Philadelphia cheese
7. Cottage cheese
8. Grated cheese, salad dressing
9. Cheese (grated), chopped pimento, salad dressing
10. Cheese (grated), chopped pimento, olives, salad dressing
11. Cheese (grated), chopped pimento, nuts, salad dressing
12. Cheese (grated), chopped pimento, pickle, salad dressing, and hard boiled chopped egg
13. Egg & catsup: chop hard cooked eggs, mixed with tomato catsup
14. Scramble egg & chop small bits of ham or other meat, add to eggs. Fry equal parts of onion & green pepper in butter & fry ground meat until browned
15. Lemon cheese: 6 Tbsp butter, 1 cup sugar, 3 egg yolks, 1 lemon, cream cheese — plus butter & sugar -
Sweet Sandwiches
pped. Sweet Sandwiches.
1) chopped raisins, salt peanut butter orange juice
2). dried (ground) figs. chopped nuts, strained honey.
lemon juice cooked salad dressing salt.
3) grated cheese, orange marmalade. Cream
or cooked salad dressing.
4) Chopped dates, grated pineapple
5) grated or crushed pineapple peanut butter
salt.
6) mashed.
banana, peanut butter cooked salad
dressing.
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# Sweet Sandwiches
## Variations
1. Chopped raisins, salt, peanut butter, orange juice
2. Ground dried figs, chopped nuts, strained honey, lemon juice, cooked salad dressing, salt
3. Grated cheese, orange marmalade, cream or cooked salad dressing
4. Chopped dates, grated pineapple
5. Grated or crushed pineapple, peanut butter, salt
6. Mashed banana, peanut butter, cooked salad dressing -
Festive Broccoli Casserole
FESTIVE BROCCOLI CASSEROLE
½ cup chopped onion
½ cup chopped celery
2 tablespoons butter
1 (10-ounce) package chopped
broccoli
1 (10½-ounce) can cream of
mushroom soup
1 cup cooked rice
½ cup Cheese Whiz
½ cup grated Cheddar cheese OR
½ can french-fried onion rings
In a 1½-quart casserole, combine cel-
ery, onion, green pepper and butter. Mi-
crowave 3 minutes on high. Add broccoli
and microwave 5 minutes on high, stir-
ring once during cooking. Add rice, soup
and Cheese Whiz. Microwave 8 minutes
on high. Garnish with Cheddar cheese or
with onion rings. Microwave 1 minute on
high or until cheese melts or onion rings
are heated through.
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# Festive Broccoli Casserole
## Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 Tbsp butter
- 1 (10-ounce) package chopped broccoli
- 1 (10 1/2-ounce) can cream of mushroom soup
- 1 cup cooked rice
- 1/2 cup Cheese Whiz
- 1/2 cup grated Cheddar cheese OR 1/2 can french-fried onion rings (for garnish)
## Instructions
1. In a 1 1/2-quart casserole, combine celery, onion, green pepper and butter.
2. Microwave 3 minutes on high.
3. Add broccoli and microwave 5 minutes on high, stirring once during cooking.
4. Add rice, soup and Cheese Whiz.
5. Microwave 8 minutes on high.
6. Garnish with Cheddar cheese or with onion rings.
7. Microwave 1 minute on high or until cheese melts or onion rings are heated through. -
Stuffed Eggplant Moussaka
STUFFED EGGPLANT
MOUSSAKA
1 tablespoon flour
1 small eggplant,
cut in half
lengthwise
1/2 pound ground
beef
1/4 cup finely
chopped onion
3/4 teaspoon salt
1/4 teaspoon garlic
powder
1/8 teaspoon pepper
1/4 cup shredded
Swiss cheese
ite
Wine Sauce:
1 tablespoon butter
or margarine
1 tablespoon flour
1/2 cup milk
2 tablespoons dry
white wine
1/2 teaspoon salt
1/8 teaspoon pepper
Dash nutmeg
To make in a conven-
tional oven: Preheat oven
to 350 degrees. Shake flour
in a 10x16-inch oven bag;
place in a 12x8x2-inch
baking dish. (If you don't
have bag, place eggplant in
dish and cover with foil
before cooking.) Scoop out
pulp, leaving a shell 1/2-
inch thick; dice pulp.
Brown ground beef;
drain fat. Add onion, salt,
garlic, pepper and diced
eggplant. Cover and sim-
mer 15 minutes; stir in
cheese. Make wine sauce.
(See directions below.) Fill
eggplant shells with meat
mixture; place in bag and
spoon sauce over top.
Close bag with twist tie;
make six 1/2-inch slits in
top. Bake 30 minutes or
until eggplant is tender.
Yields 2 servings.
Back:
To make in a microwave
oven: Follow directions
above, except close bag
with rubber band, string or
1/2-inch strip cut from open
end of bag; make six 1/2-
inch slits in top. Cook 4 to
6 minutes, turning dish
once. Yields 2 servings.
To make sauce, melt
butter in saucepan over
low heat or in microwave
oven. Blend in flour; stir in
milk and wine. Heat to
boiling, stirring constantly
until mixture thickens,
about 1 minute. Stir in salt,
pepper and nutmeg. Yields
about 1/2 cup.
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# Stuffed Eggplant Moussaka
*Serves 2*
## Ingredients
### Eggplant and Filling
- 1 small eggplant, cut in half lengthwise
- 1/2 lb ground beef
- 1/4 cup onion, finely chopped
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1/4 cup shredded Swiss cheese
### Wine Sauce
- 1 Tbsp butter or margarine
- 1 Tbsp flour
- 1/2 cup milk
- 2 Tbsp dry white wine
- 1/2 tsp salt
- 1/8 tsp pepper
- Dash nutmeg
### Equipment (Optional)
- 1 Tbsp flour (for oven bag)
- 1 large oven bag (10x16 inch)
---
## Instructions
### Wine Sauce
1. Melt butter in a small saucepan over low heat.
2. Blend in flour and stir until smooth.
3. Add milk and wine; heat to boiling, stirring constantly until mixture thickens — approximately 1 minute.
4. Stir in salt, pepper, and nutmeg.
5. Set aside. Yields approximately 1/2 cup.
### Method 1 — Conventional Oven
1. Preheat oven to 350°F.
2. If using an oven bag, shake 1 Tbsp flour inside the bag and place bag in a 12x8x2 inch baking dish. If not using a bag, place eggplant in the dish and cover with foil before cooking.
3. Cut eggplant in half lengthwise. Scoop out pulp leaving a 1/2 inch thick shell; dice the pulp and set aside.
4. Brown ground beef in a skillet; drain fat.
5. Add onion, salt, garlic powder, pepper, and diced eggplant pulp to the beef.
6. Cover and simmer 15 minutes.
7. Stir in shredded Swiss cheese.
8. Fill eggplant shells with meat mixture.
9. Place filled shells in the oven bag or prepared baking dish.
10. Spoon wine sauce over the top of each filled shell.
11. If using bag, close with twist tie and cut six 1/2 inch slits in the top.
12. Bake at 350°F for 30 minutes or until eggplant shell is tender.
### Method 2 — Microwave
1. Follow all preparation steps above through step 10.
2. Place filled shells in oven bag; close with a rubber band, string, or a 1/2 inch strip cut from the open end of the bag.
3. Cut six 1/2 inch slits in the top of the bag.
4. Cook 4 to 6 minutes, turning dish once halfway through.
5. Check for tenderness; eggplant shell should be fully tender when done.