6 C. water
1 1/2 C. sugar
2 (12 oz) orange juice concentrate
1 (12 oz) lemonade concentrate
1 (46 oz) can pineapple juice
5 mashed bananas
Heat water and sugar to dissolve. Add remaining ingredients and freeze in ice cream pail. Scoop out 1/2 glass then fill with 7-up. It helps to remove from freezer 45 minutes to 1 hour before serving.
(For Ice Cream)
3/4 C. sugar
1/3 C Hershey's cocoa
1 Tbsp. cornstarch
3/4 C. water
1 Tbsp. butter
1 tsp. vanilla
Boil one minute. Serve warm over ice cream.
11 C. powdered milk
6 oz. coffee mate
1 lb. nestles qucik
1 C. powdered sugar
1 pkg. instant chocolate pudding (reg. size)
Mix the above ingredients very well and store in canister. To serve, put 1/3 cup in mug and add 1 cup boiling water.
pumkin seeds
1 1/2 Tbsp. melted butter or margarine
1 tsp. salt
Wash the pumkin seeds and let dry. Combine each 2 cups of seeds with butter and salt. Spread in the bottom of a shallow pan and roast at 250 for 30-40 minutes, stiring frequently.
Ingredients:
1 C. non fat dry milk
1/2 C. nestly quick chocolate drink powder
3 C. water
1 Tbsp. sugar
1 tsp. banana extract
Preparatioon:
You can change the flavor, by changing the extract. Combine all the ingredients in a blender and mix on low speed for 10-15 seconds or until sugar is dissolved allow foam to settle, then stir before drinking. Best if served cold.
Ingredients:
Hawiian Punch
Ginger Ale (do not use sprite or 7-up)
Preparation:
Mix these in equal parts. Chill both beverages seperately, and combine in serving container when ready to serve.
Makes 2 servings
1 C. fat free vanilla ice cream or fat free vanilla frozen yogurt
3/4 C. low fat (1%) milk
1/4 C. frozen orange juice concentrate
Combine ice cream, milk and orange juice concentrate in food processor or blender; process until smooth. Pour mixture into 2 glasses; garnish as desired. Serve immediately.
4 C. sugar
6 C. chopped rhubarb
2 (3 oz.) boxes strawberry jello
Mix sugar and rhubarb and let stand in fridge overnight. In morning, stir well and add the jello. Bring to full boil and boil 15 minutes. Pour in glasses and seal. Keeps best in fridge.
1 C. flour
1 C. stale beer
1 egg
1 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. sugar
Dry fish thoroughly. Dip fish in batter. Deep fry until golden.
Makes about 2 cups
1 carton (8 oz.) berry flavored yogurt
1 ripe banana, cut into chunks
1/2 C. milk
Place all ingredients in blender. Cover; blend until smooth.
Notes: This is great for a kids party, or even a picnic. Makes 2 1/2 quarts.
Ingredients:
3 C. pineapple juice
2 C. water
2 C. apple juice
1 (6 oz.) can frozen lemonade concentrate, undiluted
1 (6 oz.) can frozen orange juice concentrate, undiluted
2 tsp. lemon instant tea mix
2 C. ginger ale, chilled
Preparation:
Combine first 6 ingredients in a large bowl, and stir well. Cover and chill for at least 2 hours. Stir in ginger ale right before serving.
1 C. flour
1/2 C. salt
2 tsp. cream of tarter
1 C. water
2 Tbsp. oil
1 tsp. food coloring
Cook over medium heat, stirring constantly until it forms a ball. Remove and knead. Store in covered container.
4 C. flour
1 1/2 C. water
1 C. salt
Mix flour and salt well. Add 1 cut water and mix well. Add remaining 1/2 cup water and mix. Kneed on floured board 10 minutes. Form into decorations and bake at 300 until hard. When cooked you may paint them.
1/2 C. peanut butter
1 stick butter
1 C. milk chocolate chips
7 C. Rice Chex
2 C. powdered sugar
Melt peanut butter, butter and chips on very low heat. Add Chex and coat throughly. Put powdered sugar in brown paper bag. Pour mixture in and shake well.
