Fill mixing glass with ice, sake and vermouth, and stir with a bar spoon. Strain into glass, and garnish with pearl onion.     strongServings: 1/strong  

: plain yogurt : icing tubes several : colors : decorations* : serrated knife : grapefruit spoon : blender : straws Preparation : *Marshmallows, silver decors, colored candies, gumdrops, green colored cherries, or pineapple Cut a thin sli

Lemonaide or "Goulade" really packs a punch when you float a frightening , ghostly blue hand in your serving bowl. For an even scarier effect, use red jelly powder to make a blood red hand and tint the lemonade green. If you want, just let the gelatin set in a flat

1. Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl. 2. Pour in the ginger ale. Add ice cubes. Makes 10 1/2 cups.     strongServings: 1/strong  

Combine any 4 of the first 6 ingredients in a tall glass. Fill up with crushed ice. Add sugar and evaporated milk. For a special halo halo use a bana float dish. Top halo halo with 1 scoop ice cream and cherry. *Use ripe, firm fruits. Use macapuno scraper or grater to get sh

Pour vodka and orange juice into a collins glass filled with ice cubes and stir. Float galliano on top by pouring slowly over a teaspoon turned bottom side up. Recipe By : Joe Robertson     strongServings: 1/strong  

Combine rum and banana liqueur. Add pineapple coconut drink and stir to blend. Pour over ice cubes in large or small brandy snifter. Garnish with maraschino cherry and orange slice. Created by: Warehouse, Marina del Rey, Calif. (C) 1992 The Los Angeles Times b

Combine and shake until frost forms on outside of shaker (10 15 shakes). Strain into martini glass. Drop cherry into glass (instead of the customary olive). Serves 1. Per serving: 125 calories, 0 grams fat (0 percent fat from calories), 0 milligrams cholesterol, 0 grams

In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles).     strongServings: 25/strong  

In haying season, farmers used to take their "nooning" (midday dinner) with them, including a jug of Switchel to wash the meal down. Although Switchel was usually straight, farmers have been known to spike it with hard cider, or even brandy which Down easters usd to b

*Separate recipes in this series. To toast hazelnuts: Bake in a 300F. oven, shaking several times, until skins darken, loosen and crack, about 15 minutes. Cool slightly, transfer to a towel. Fold towel to encase, rub vigorously to loosen the skins. Remove and d

In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day. Gently pour the contents through a strainer or sieve, pressing hard on the nuts to release all the flavor. Follow this by 2 strain

In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day. Gently pour the contents through a strainer or sieve, pressing hard on the nuts to release all the flavor. Follow this by 2 strain

Chop the hazlenuts to release the flavor of the nut and add to vodka, vanilla bean, and allspice. Age for 2 weeks, shaking lightly occasionally. Strain and filter until clear. Add sugar syrup, if desired, and age for an additional 3 weeks. Ready to serve. Makes a nice gift a

The naturally tart taste of this tea may be amended by adding honey or other sweetener (rose geranium sugar is especially nice). Mix all the ingredients. Store in a glass jar with a tight fitting lid. Use about a tablespoon per cup and steep for 15 minutes to release th

From: Quaker Oats WholeGrain Cookbook CoffeeCake: For coffee cake, combine all ingredients; mix just until dry ingredients are moistened. For topping, combine all ingredients, mix well, Spread half of batter into greased 8 inch square baking dish; sprinkl

Heath candy bars chopped up with 1/2 cup nuts Mix with fingers until crumbly; flour, sugar and oleo. Take out a cup of the mixed 3 ingredients. Then with the remaining mix add egg, milk, soda and salt. Beat and put in a greased pan. Add the cup of mixture over the top o

Scald all but 1/2 cup milk in top of a large double boiler. Separate eggs. In a large bowl, beat yokes well while adding 1 cup sugar and flour sifted together and 1/2 cup cold milk. Add hot milk slowly to mixture, stirring well. Put back into double boiler and cook until thi

Dissolve in boiling water, the sugar and acids. Grate 4 lemons and use juice from 6 lemons. Add to boiling water. Keep bottled in frig. Mix in a 5 part water to 1 part syrup ratio. Source: Helen Peagram     strongServings: 1/strongb

1/2 c Instant coffee 3/4 c Sugar 1 c Powdered milk 1/2 t Dried orange peel     strongServings: 2/strong  

Pour the schnapps into a lowball glass. Then pour Bailey s right into the middle and then the grenadine (it s just a dash of red color to look like blood). If poured correctly the Bailey s clumps together in the bottom of the glass looking like (you guessed it!) a brain (sor

The juices are extracted from the fruit (by cooking, pressing or equivalent). Use a 30 l (8 ga) container. For every litre (? ga) of (boiling) juice add 1 1/8 lb of sugar while stirring to dissolve the sugar. Stop approx. 10" from the top. Fill a bag (10"*16") mad

Combine the apple juice and cinnamon stick in a saucepan and simmer over low heat for 1 2 min, stirring occasionally. Pour the tea into the saucepan and stir all the ingredients together. Remove the cinnamon stick and pour the tea into a cup. Add sugar and garnish with a sma

Stir the juice into the tea and pour over ice in 2 large glasses. Add carbonated water and garnish with slices of orange. Making Your Own Gourmet Tea Drinks by Mathew Tekulsky ISBN 0 517 70030 1 pg 75 From: Diane Lazarus Date: 05 22 96 (F) Cooking Ä &n

Place the hibiscus flowers or tea bag and cloves at the bottom of a teapot. Heat the water to boiling and pour the water into the teapot. Let the tea steep for 3 5 min; then strain or pour it into a cup. Stir the honey into the tea and garnish with a small slice of lemon pee

Combine ice milk, raw milk, banana, pecans, wheat germ, and protein powder in blender container. Blend until smooth but still thick. Pour into chilled glass. Created by: Follow Your Heart, Canoga Park, California. (C) 1992 The Los Angeles Times  

Fill highball glass with ice cubes. Add whiskey and fill with ginger ale. Stir gently. If you like, add a twist of lemon peel for a garnish. Recipe By : Joe Robertson     strongServings: 1/strong  

Blend and serve. Garnish with sprig af mint     strongServings: 1/strong  

Boil malt, honey, and boiling hops in 1.5 gal of water for 45 min. Then add 3/4 zo of corriander and flavor hops and boil 10 min. Then ass rest of corriander and orange peel and boil 5 min., adding aroma hops during final 1 2 min. NOTES : O.G.:1.055 1.059 F.G.:1.004 1.0

Simmer 3/4 gallon apple juice, spices and ginger (in spice bags), syrup, and lemon juice and zest for 45 mins. Add simmered mix to 4 1/4 gallon. Put cider in carboy. Pitch yeast and top off with more apple juice. Ferment for 34 days. Rack to secondary and top off with more

Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk, beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar, continuing beating until stiff peaks form. Fold whites into yolk beer mixture. Chill. Just before serving, fold in whip

To prepare ice ring, pour 2 1/2 cups of the orange juice into 6 cup ring mold; freeze until firm. To make lime rose, use a very sharp knife and starting at one end of lime, cut a continuous 1 inch wide strip in spiral fashion, taperin to the opposite end to remove. Curl

Mix crumbs with 1 cup of the confectioners sugar, pecans and cocoa and cherries. Stir in rum and corn syrup. (I like to use a fork at this point to help in stirring the mixture) Shape into 1 inch balls. Roll balls on remaining sugar. Store in tightly covered container.

This home brew remains a favourite party drink in a Welsh household for both adults and children. You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid ~ it s more

Mix sugar with 6 cups water; bring to a boil. Boil for 6 minutes; divide into 2 parts. Chop vanilla beans into small pieces; add to 1 part sugar syrup with coffee. Add bourbon to second half; stir well. Combine coffee mixture with bourbon mixture; blend well. Age for 6 weeks

Mix sugar with 6 cups water; bring to a boil. Boil for 6 minutes; divide into 2 parts. Chop vanilla beans into small pieces; add to 1 part sugar syrup with coffee. Add bourbon to second half; stir well. Combine coffee mixture with bourbon mixture; blend well. Age for 6 week

Mix sugar and water and boil till sugar is dissolved into a syrup. Cool completely. Mix 1/2 cup syrup and mix with vodka & extract. Use the other half for another bottle. Store a few days before using. Submitted By SAM WARING <SAM.WARING@382 91 12.IMA.INFOMAIL.COM> On

Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.     strongServings: 1/strong  

SIMPLE SYRUP: Heat water. Place sugar in measuring cup and add enough hot water to make 1 1/2 cups liquid. COLA: Mix ingredients as stated. Pour over ice and serve.     strongServings: 1/strong  

In blender container, combine all ingredients, blend until smooth. Store tightly covered in refrigerator up to one month. Stir before serving * Use only Grade A clean, uncracked eggs. Eagle Brand Quick & Easy Typed by Dale/Gail Shipp   &nbs