2 lb Boneless chicken breasts
1 cn Lemonade (6 oz.)
1/3 c Honey
1/2 ts Lemon juice
1 ts Sage, crushed
1/2 ts Dried thyme, crushed
1/2 ts Dry mustard
Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes longer or until done. Yield: 8 servings.
2 Oranges, thinly sliced
1 Lemon, thinly sliced
1 Lime, thinly sliced (opt)
Fresh seasonal fruits, such -as seedless grapes, apple -slices, pear slices 1 ga Dry red or white wine
2 c Grand Marnier
1 1/2 c Brandy
2 bn Long-stemmed lemon verbena
-(mint and lemon balm may -be added) 1 pk Frozen peaches OR
1 pk Frozen blueberries
Club soda or champagne From “The Herb Garden Cookbook” (Gulf, $12.95), by Lucinda Hutson. If lemon verbena or lemon balm are unavailable, mint may be substituted. Place oranges, lemon, lime and other seasonal fruits in a large container. Add wine, orange liqueur, brandy and herbs. Cover and refrigerate at least overnight, or up to three days. Fill a clear glass pitcher with sangria, adding more freshly sliced seasonal fruits, frozen peaches and/or blueberries and fresh long-stemmed herbs. (Soft fruits such as fresh strawberries or sliced kiwi also may be added before serving.) Pour into wine glasses with a splash of club soda or champagne, a tiny cluster of grapes and a fresh herb sprig. Makes about 40 4-oz servings. NOTE: Hutson says that if she uses red wine in this punch, she also adds a long stick of cinnamon.
1/3 c Powdered nondairy creamer
1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies
-(crushed) Blend all ingredients together in mixer. Mix 1 Tblsp with 3/4 cup hot water. Store in airtight jar. 14 servings From: Ronda Eikenberry
—————————–FROM CHEF FREDDY’S—————————– 3/4 c DOLE pineapple juice
Juice cubes Ginger ale 1 ds Ginger [ground]
1) Pour pinapple juice over the juice cubes… and fill with ginger
ale… add the ginger and stirr… garnish as desired… from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786_1120
1 qt -water
2 1/2 c Sugar
3 tb Instant coffee
1 tb Vanilla
2 1/2 c Vodka
Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1/2 ts Chocolate extract
1/2 ts Almond extract
1/4 c Toasted almonds, chopped
Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew (I use in my percolater).
2 tb Instant coffee
4 ts Light-brown sugar
1/3 c Boiling water
1/4 ts Ground cinnamon
3 pn Mixed Spice
2/3 c Cold water
1 1/2 c Chilled milk
1 ts Vanilla extract
5 tb Whipping cream
8 Ice cubes
4 sm Scoops vanilla ice cream
1/2 ts Sweetened cocoa powder
4 Cinnamon sticks (3″)
Lime slices (opt) Grated chocolate (opt) Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed Spice. Add cold water and stir well. Add milk, vanilla and whipping cream. Whisk lightly until evenly combined. Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a scoop of ice cream to each glass and top up with remaining coffee. Sprinkle with unsweetened cocoa powder. Garnish with cinnamon sticks, lime slices and grated chocolate, if desired. Serve at once with long-handled spoons. VARIATION: For a sweeter version, increase brown sugar to taste. If desired, top each with a little whipped cream.
8 c Water
1/2 c Fresh lime juice
2/3 c Fresh lemon juice
1 1/3 c Maple syrup
1/2 tb Freshly grated ginger
1/8 ts Cayenne, optional
Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.
5 qt Vanilla ice cream
1 1/3 c Galeano liqueur
1/3 c White creme de cocoa
Preparation : Mix together in blender. Keep in freezer until ready to serve.
2 1/2 lb Cooked, Cubed Chicken
Water Salt Celery Tops 3 tb Butter
1 md Tart Apple, Peeled And Diced
1 md Thinly Sliced Onion
1 tb Curry Powder, Or More
1/3 c Raisins
1 c Chicken Broth
1/2 c Coca-Cola
3 1/2 tb Flour
1 c Half And Half
1 ts Salt
1/8 ts White Pepper
Hot Cooked Rice Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the apple, onion and curry powder. Saute for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the Half and Half, stirring until smooth. Add the salt and white pepper to the onion apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges. From: “International Cooking with Coca-Cola”, a give away pamphlet from The Coca-Cola Company, 1981.