Monster Media 1994 #1

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MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Aam Lhassi Categories: Beverages, Indian, Vegetarian Yield: 4 servings 1 c Diced fresh mango 1/2 c Orange juice; chilled 3 tb Clear honey 2 c Rich milk; chilled 1 pn Garden rose petals, optional Combine mango, orange juice & sweetener in food processor. Blend for 1 1/2 minutes. Pour milk into processor & process till it has expanded & become frothy. Add the mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if so desired. Serve immediately. From: MARK SATTERLY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond Cooler Categories: Beverages Yield: 4 servings 2 c -Boiling water 3 Almond herbal tea bags 1 pt Lemon sherbet; or orange -sherbet Pour the boiling water over tea bags. Let stand for 5 minutes. Remove tea bags; discard. Chill tea for at least 2 hours. At serving time, spoon sherbet into 4 chilled glasses, pour in chilled tea. MAKES: 4 - 8 oz servings Per serving: 129 cal., 1 g. protein, 30 g. carbo., 1 g. fat, 10 mg. sodium SOURCE: 1986 Best-Recipes Yearbook, Better Homes and Gardens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond Syrup Categories: Beverages, Syrups, Gifts, Jewish, Sephardic Yield: 1 bottle 4 1/2 c -Water 20 oz Almonds, ground 6 c Sugar; up to 7 cups 3 tb Bitter almond extract 2 Oranges; juice of MMMMM------------------ALMOND COOLER, 1 SERVING----------------------- 2 tb Almond syrup 2 tb Yogurt 6 oz -Cold water; 3/4 c To serve, put a few tablespoons in a glass and add cold or sparkling water and ice. Bring water to a boil; add almonds and return to a boil. Remove from heat and allow to cool thoroughly. Squeeze the ground almonds in several layers of rinsed cheesecloth. Pour almond extract into a saucepan; add sugar, bitter almond extract, and orange juice. Stir well and bring to a boil; cook to a thick syrup consistency. Let cool completely. If syrup if not thick enough, boil again for 5 minutes. Pour into sterile bottles, seal and refrigerate. Can be used immediately Serve with ice water or with club soda. FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt and 6 oz (3/4 cup) cold water. MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bicheck Miner MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almondnog Categories: Beverages, Vegan, Vegetarian Yield: 1 servings 2 c Almond milk - (See SOYNOG recipe) 2 Bananas (not over-ripe) 1/4 ts Ground nutmeg -- more if desired 1/2 ts Vanilla extract Blend the above until smooth, then sprinkle a little nutmeg on top. Serve immediately as banana changes flavor when it sits after blending, so don't try to keep in the refrigerator. This comes from Maryln Diamond's book. posted by Ted Wayn Altar in REC.FOOD.VEG MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Angoor ka Sherbet Categories: Beverages, Indian, Fruits Yield: 6 glasses,lg 225 g Grapes, green, seedless 3 tb Castor sugar; finely ground -granulated sugar 1/2 ts -Pepper, ground 1 ts Cumin seeds; roasted & -ground 1/2 ts -Salt 2 ts Lemon juice 3 c -Water, chilled, 750 ml Mint, fresh; few sprigs Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Citrus Refresher Categories: Beverages, Punches Yield: 8 servings 2 c Apple juice 2 c Orange juice 2 c Grapefruit juice 1/2 c Lime juice; freshly squeezed 2 cn Ginger ale; each 12 oz/355 l -Ice cubes "An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start." In large pitcher or punch bowl combine apple, orange, grapefruit and lime juices. Just before serving, pour in ginger ale. Serve over ice cubes in tall glasses. MAKES: 8-10 SERVINGS SOURCE: _The Dave Nichol Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple-Apricot Smoothie Categories: Beverages, Fruits Yield: 2 servings 1 Apple, Golden Delicious -peeled, cored & chopped 1 c Apple juice 4 Apricots, fresh;pitted -skin optional 1 Banana; peeled 3/4 c Yogurt, plain 10 -Ice cubes, up to 12 cubes 1 tb Honey Place all ingredients in a blender and puree until smooth. Serves 2-4 Preparation time: 5 minutes SOURCE: _Apples_ by Robert Berkeley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Autumn Apple Punch Categories: Beverages, Punches Yield: 12 servings 1 1/2 qt Apple juice 2 Cinnamon sticks 8 Whole cloves 1 1/3 c Pineapple juice 1/2 c Lemon juice 2 pt Orange juice 28 oz Ginger ale Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale. From: Terri St.Louis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Avocado Aperitif Categories: Beverages, Vegetables Yield: 4 servings 1 md Avocado 1 lg Cucumber 1 Lemon; juice of 1/2 c Parsley; chopped 2 c -Crushed Ice MMMMM--------------------------GARNISH------------------------------- Lemon slices; -OR- Cucumber peel Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel. SERVES:4 SOURCE:_The Non-Drinker's Drink Book_ by Gail Schioler MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Beer (AKA Jungle Juice) Categories: Beverages, Christmas Yield: 35 glasses 5 Ripe bananas; mashed 5 Oranges; juice from 5 Lemons; juice from 5 c Sugar 7 c -Water Mix together and freeze. Fill large glass 1/3 full (or more) with frozen mixture and add 7-Up, Sprite, Gingerale, etc. Contributed by Lawrence & Cindy Kellie Both Cindy and Lawrence's family has served this for years during the holiday season. From: Lawrence Kellie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blackberry Shrub Categories: Beverages, Fruits Yield: 8 servings 2 qt Ripe berries 2 c Sugar (or more) 2/3 c Lemon juice 1 qt Club soda 1 pt Tart sherbet (opt) Crush berries with sugar, cover and let stand overnight. Press through a cheesecloth lined sieve, extracting as much juice as possible. Mix in lemon juice. Taste for sweetness - if too tart, add sugar, stirring until dissolved. Pour into bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall glass with shrub, add ice, and fill with club soda. OR, pour into punch cups and top each serving with a scoop of tart sherbet. From: Terri St.Louis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blueberry Yogurt Shake Categories: Beverages, Fruits Yield: 4 servings 2 c Yogurt, plain 1/2 c Orange juice -freshly squeezed 1 c Blueberries, fresh; rinsed 1 Banana; very ripe Combine all ingredients in a blender. Blend on medium speed until smooth and frothy. Pour into glasses and serve. SERVES:4 Preparation Time: 3 minutes SOURCE: _Berries_ by Robert Berkeley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cappuccino Shake Categories: Beverages, Diabetic Yield: 1 servings 1 c Skim milk 1 1/2 ts Instant coffee 2 pk Artificial sweetener 2 dr Brandy or rum flavoring 1 ds Cinnamon In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave. Diabetic exchanges: on serving equals 1 skim milk; also 100 calories, 128 mg sodium, 4 mg cholestrol , 15 gm carbohydrate, 9 gm protein, trace fat. Source: "Taste of Home" Dec/Jan 94 From: Janet Mccoy MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caribbean Fruit Shake Categories: Beverages, Vegan, Children, Low Fat Yield: 2 servings 1 Banana; ripe 1/2 c Pineapple juice 1/2 c Orange juice 1 tb Grenadine syrup; optional 1 c -Ice cubes "This delicious drink is great for kids who are lactose intolerant because it tastes very creamy but does not contain milk. Although optional, grenadine syrup (available in the soft drink section of supermarkets) turns the shake a wonderful pink. Peel banana and break into pieces. Place in blender or food processor. Pour in pineapple juice, orange juice and grenadine syrup (if using); blend until smooth, about 30 seconds. Add ice cubes; blend for 1 minutes or until creamy and frothy. SERVES: 2 per serving: about 115 calories 1 g protein trace fat 29 g carbohydrate SOURCE: Bonnie Stern recipe in Canadian Living magazine, August 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chai Kurdi (Kurdish Tea) Categories: Beverages, Sephardic, Jewish, Kurdish Yield: 4 servings 1 tb India tea leaves 1 Cinnamon;stick, 4" 2 c -water, boiling Sugar cubes The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as the tea is drunk, the sweeter the better. 1. Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5 minutes. Serve hot with sugar cubes. Serves 4. "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Sin Categories: Beverages, Children Yield: 2 servings 1 oz Chocolate, unsweetened 1/4 c Sugar 1 ds Vanilla 1 ds Cinnamon, ground 1 pn -Salt 3 c Milk MMMMM--------------------------GARNISH------------------------------- Whipped cream; -OR- Mini marshmallows Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water. Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some marshmallows on top. SERVINGS: 2 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Instant Breakfast Categories: Beverages, Diabetic, Low cal Yield: 1 servings 1 c Skim milk 1 Egg 1/2 sm Banana;or ripe peeled pear 2 ts Chocolate sauce;recipe below 1/2 ts Vanilla MMMMM----------------------CHOCOLATE SAUCE--------------------------- 2 ts Cornstarch 1/2 c Cocoa 2 c -Cold water 8 ts Artificial sweetener granul. 2 ts Vanilla CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener (aspartame is OK) and vanilla and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2 grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange). MOCHA SAUCE Substitute 2 cups strong coffee for water. INSTANT BREAKFAST Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high speed 1 min or until frothy. Makes about 1 1/2 cup. 1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1 protein choice, 2 milk choices 2%, 1 fruit & veg. choice Half serving, 3/4 cup: 2 milk choices, 103 calories Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Oct 93 From: Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coffee Yogurt Shake Categories: Beverages, Low cal, Weight wat Yield: 2 servings 1 c -Mineral water 1/2 c Yogurt, plain 1 ts Instant coffee Artificial sweetener;to -equal 1 tsp sugar 1 ts Sugar 1/8 ts Ground cinnamon 6 -Ice cubes Combine all ingredients except ice cubes in blender container. Process, adding ice cubes 1 at a time, until smooth. Serve immediately. Per serving: 44 calories, 2 g. protein, 2 g. fat, 5 g. carbohydrates, 26 mg sodium SERVINGS: 2 SOURCE: _The Weight Watcher's 365 Day Menu Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cooked Eggnog Categories: Beverages, Christmas Yield: 10 servings 1 qt Non-fat milk 4 Eggs; lightly beaten 1/4 c Powdered sugar 1 ts Vanilla extract Ground nutmeg for garnish In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold. To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink. For a cold variation, pour mixture into blender container and add one cup of crushed ice. Blend until frothy. Makes 10 one cup servings. Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cranberry Lime Nonalcoholic Punch Categories: Beverages, Punches, Christmas Yield: 28 servings 1 Cranberry cocktail bottle; 2 c Frozen limeade concentrate 2 c Pineapple juice 3 Ginger ale bottles; 300 ml 2 Soda water bottles; 750 ml -Ice In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple and ginger ale. Just before serving, add soda water and ice. Makes 28 servings, each 1/2 cup Source: Canadian Living magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cranberry Shrub Categories: Beverages Yield: 8 servings 1 qt Cranberry juice 2 c Sugar 1 Lemon rind, 2/3 c Lemon juice 1 qt Club soda 1 pt Tart sherbet;(opt) Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT aluminum) 10 minutes, stirring now and then. Off heat, mix in lemon juice; cool, pour into a bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall glass with shrub, add ice, and fill with club soda. OR, pour into punch cups and top each serving with a scoop of tart sherbet. From: Terri St.Louis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cranberry Ginger Tea Categories: Beverages, Vegan Yield: 2 servings 2 c -Boiling water 1/2 c Ginger, fresh; thinly sliced 1/2 c Cranberries,fresh; rinsed 1 pn Nutmeg 1/2 c Cranberry juice 2 Mint sprigs In a medium sized bowl, pour boiling water over ginger and cranberries. Cover and let stand 20 minutes. Strain, add nutmeg and cranberry juice and stir. Serve warm or chilled over ice cubes. Garnish with mint. SERVES: 2 Preparation time: 25 minutes SOURCE: _Berries_ by Robert Berkeley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crock-pot Cranberry Categories: Beverages, Crock pot, Christmas Yield: 10 servings 2 c Cranberry juice cocktail 2 qt Apple cider 1/2 c Sugar 1 Orange; studded with Cloves 2 Cinnamon sticks; 3 inch MMMMM--------------------------GARNISH------------------------------- Orange slices; or Cinnamon sticks Combine all ingredients in a crock pot and simmer for several hours. Serve in warmed mugs. SERVINGS: 10 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Currant Syrup Categories: Beverages, Fruits, Syrups, Gifts Yield: 1 bottle 3 lb Currants; white or red 1 lb Raspberries 1 lb Cherries, sour Sugar; see below "This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps to glass and fill with cold water or sparkling water and ice. Mash the fruits together and let them stand in a warm place for a day. Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar. Cool the syrup, then skim it, pour it into bottles and cork them tightly. MAKES: about 7 cups, 1 3/4 litres SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Punch (Bubbly) Categories: Beverages, Punches Yield: 10 servings 2 qt White Grape Juice 2 l Diet 7-Up 1 l Bottle Club Soda Mix ingredients. Serve well chilled. Tastes like champagne!! From: Joan Mershon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eerie Witch's Brew Categories: Beverages, Holiday, Fruits Yield: 1 servings 4 c Cranberry juice cocktail 1 c Chopped candied ginger (1 -jar) 3 md Oranges 1 cn (12-oz) thawed frozen apple -juice concentrate 1 cn (6-oz) thawed frozen -limeade concentrate 2 c Seedless grapes 4 c -Water 2 Bottles (32 oz each) ginger -ale 1 lb Dry ice -up to 2 lbs A smoking cauldron of punch made with grapes and orange peel masquerading as eyeballs and worms. A SERIOUS CAUTION: never touch dry ice; use tongs to handle In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside. With a vegetable peeler, pare peel (colored part only) from oranges; cut peel into thin 2-inch-long worms; or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight. Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups); ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases. Makes 5 quarts; allow about 1-1/2 cups for a serving. From: Earl Shelsby MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Tomato Juice Categories: Beverages, Vegetables, Diabetic, Low cal Yield: 4 servings 6 Tomatoes; ripe & juicy -Salt & freshly ground -pepper (optional) 1 pn Oregano, dried;or fresh -thyme 4 Lemon wedges; small Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl. Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings. Serve cold with a squeeze of lemon juice. Nutrients for 1 cup with 1 teaspoon lemon juice Calories: 26 Exchange: 1 vegetable g mg carbohydrate: 6 potassium: 280 protein: 1 sodium: 38 fat: negligible cholesterol: 0 fiber: 1 SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frozen Christmas Wreath Categories: Beverages, Can living, Christmas Yield: 1 servings -Water;boiled and cooled Fresh or frozen cranberries 1 bn Mint sprigs, fresh 2 Lemons Freeze this floating ring in stage so decoration don't rise to the top and add to a holiday punch bowl. NEVER use real holly; it is poisonous. In a 10 inch ring mold, freeze 1/4 inch water until solid. Pour 1/8" cluster of 3 cranberries around inner edge of mould and freeze till solid. Repeat with second 1/8th inch layer of water and cranberries around outer edge of mould; freeze. Repeat water layer; arrange tiny clusters of mint and single leaves face down among berry clusters to look like holly. Freeze. Using stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin rounds. Pour 1/8 inch water into mould; arrange overlapping lemon slices all around mould. Tuck in mint leaves, face down; freeze. Repeat pouring in water; arrange ring of cranberries against outer edge of mould and freeze. If necessary pour in water to top of mould; freeze. To unmould, dip ring into cold water for 30 seconds; invert on plate and unmould. Slide into punch, rounded side up. MAKES: 1 ring Source: The Merry Christmas Cookbook from Canadian Living magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Garnishes for Drinks Categories: Beverages Yield: 1 servings MMMMM-----------------FOR FRUIT AND MILK DRINKS---------------------- Mint leaves Lemon or lime slices Orange slices Maraschino cherries; on -toothpick Whipped cream Candy canes Pineapple chunks; on -toothpicks with cherries Strawberries, fresh; on -toothpick Chocolate; shavings or curls Coconut; shredded -Ice cubes with frozen fruit -inside or chunks of fruit -dipped in lemon juice & -frozen MMMMM--------------------FOR VEGETABLE DRINKS------------------------- Parsley Watercress Celery; sticks Carrot; sticks or curls Lemon; or lime spirals Scallions Chives; chopped Paprika Pepper; freshly ground Olives, black or green -on toothpicks Radish; spirals MMMMM------------------------FOR COFFEES----------------------------- Cinnamon sticks Whipped cream; topped with -cinnamon or shaved -chocolate MMMMM----------------FROSTING GLASSES (SEE BELOW--------------------- To frost glasses: Dip glasses into water, and while still dripping wet, place them in the freezer of the refrigerator. Leave them at least 2 or 3 hours. Sugar Frosted Glasses: (for fruit drinks) Moisten top of glass and rim area with a wedge of lemon, lime or orange. Just rub it along the glass edge, then dip in superfine sugar & place in freezer for a few hours. Moistener could be grenadine syrup. Salt Frosted Glasses: (for vegetable drinks) Use salt along the rim area. compiled from a variety of sources. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ginger Soft Drink Categories: Beverages, African, Vegan, Moosewood Yield: 3 quarts 6 c -Boiling water 1 c Ginger root;fresh, peeled & -grated 1 c Sugar 2 ts Cloves, whole 4 Cinnamon sticks 1/2 c Lime juice; fresh or lemon -juice 1 c Orange orange 8 c -Cool water "Many variations of homemade ginger beers (soft drinks) are brewed all over subSaharan Africa. Fresh ginger makes a spicy drink, cooling in summer, warming in winter and always refreshing and energizing. Fruit juices other than the citrus called for below, make interesting variations in its flavour. When using other juices, I always add the juice of a couple of lemons or limes. This recipe makes a concentrate that can be diluted with plain or sparkling water." Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless steel). Cover and set aside in a warm place, in the sun if possible , for at least an hour. Strain the liquid through a fine sieve or cloth. Add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large nonreactive container. A glass gallon jar or jug works well. Serve warm, chilled or on ice, either as is or diluted with water or sparkling water. A squeeze of fresh lime juice in each glass of ginger drink is "the cat's meow". MAKES: 3 QUARTS OF CONCENTRATE SOURCE:_Sundays at Moosewood_ by the Moosewood Collective MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grapefruit Carrot Cocktail Categories: Beverages, Fruits, Vegetables, Vegan Yield: 5 cups 3 md Carrots;coarsely chopped & -cooked in a small amt. of -water until tender, drained -& 1/4 cup of cooking liquid -reserved 4 c Grapefruit juice, fresh 1 1/2 tb Grenadine Ginger, ground 1 1/2 c -Crushed ice In a blender, puree the carrots with the reserved liquid for as few seconds. Add the grapefruit juice, grenadine, a pinch of ground ginger and the crushed ice and blend until frothy. Serve immediately. MAKES: 5 CUPS or 1 1/4 LITRES SOURCE: _The Non-Drinkers Drink Book_ by Betty Rollin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grenadine (Pomegranate Syrup) Categories: Beverages, Fruits, Gifts, Syrups Yield: 2 cups 2 Pomegranates, medium-large* 2 1/2 c Sugar 1/2 c ;Water *When choosing pomegranates, reject any with a brownish area on the blossom end; such discoloration indicates the beginning of spoilage and off-flavor. Cut pomegranates open crosswise and pry out the fleshy crimson seeds (the red part is actually the pulpy envelope around a seed), using the tip of a blunt knife. Be careful not to include any fragments of the cottony white pulp in which the seeds are embedded, as it is bitter. You should have about two cups of seeds. Using a food processor or blender, chop the seeds with the sugar and water just long enough to make a rough puree. Don't attempt to make a smooth mixture; it's necessary only to break open the pulpy membranes. Pour the puree into an earthenware or glass bowl; cover it with a cloth. Let stand at room temperature for 3 days, stirring it daily. If the weather is extremely hot, refrigerate the puree after 24 hours. Line a sieve with dampened, very fine nylon net or two layers of dampened fine cheesecloth and set it over a saucepan of stainless-steel or other nonreactive material. Filter the pomegranate syrup into the pot, allowing it to drip without pressing on the pulp. This will take a few hours; you can speed matters up by tying the cheesecloth lining of the sieve into a bag and suspending it above the pot after the initial flow of juice has slowed down. When all the juice has dripped through, discard the seedy pulp. Bring the syrup to a bare simmer (180 F) over medium-low heat, then reduce the heat to very low and scald the syrup, using a candy/jelly thermometer and watching to be sure you keep the temperature below 200 F, for 3 minutes. Skim off any foam, then funnel the syrup into a sterilized, dry bottle. Let the syrup cool, then cap or cork the bottle (use a new cork only) and store it in the refrigerator. To seal the syrup for pantry storage, funnel it into hot, clean half-pint canning jars. Seal with new two-piece canning lids according to manufacturer's directions. Following the method for a boiling-water bath, but keeping the water at simmering temperature (190 F), process the jars for 15 minutes. Cool, label, and store. Yield: About 2 cups. Keeps in either the refrigerator or, after canning, in the pantry for at least a year. The author writes: "Delicate in flavor and ruby-red in color, pomegranate syrup is a supporting player rather than a star. As such, it is much used as a flavor-smoother and sweetener in both alcoholic and non-alcoholic drinks; and it's also a pleasant topping for tart pineapple, peach or nectarine ice cream or sherbet...You might like to taste the real thing: a lot of the 'grenadine' offered nowadays is compounded of sweetening plus anonymous 'fruit' flavors rather than pomegranate juice." From "Fancy Pantry" by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pp. 280-281. ISBN 0-89480-037-X. Posted by Cathy Harned. From: Cathy Harned MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Helen's Lemonade Syrup Categories: Beverages, Original, Syrups Yield: 1 bottle MMMMM----------------------MM BY H PEAGRAM--------------------------- 5 lb Sugar 2 oz Citric acid 1 oz Tartaric acid 6 c -Boiling water 6 Lemons 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Homemade V8 Juice Categories: Beverages, Vegetables Yield: 60 servings 15 lb Fully ripe tomatoes;chopped 2 c Celery;chopped 3 lg Onions; chopped 3 Garlic cloves; -minced/mashed 1/4 c Sugar; or to taste 2 tb -Salt 3/4 ts Pepper 2 ts Prepared horseradish 1/3 c Lemon juice -Worcestershire to taste Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill and freeze. Yield about 6 quarts. Source Sunset 1974 From: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Chocolate Milk Categories: Beverages, Microwave Yield: 1 servings 1 tb Chocolate syrup up to 2 tb -Chocolate syrup 1/2 ts Vanilla extract 3/4 c Milk 1. Combine chocolate syrup and vanilla in a heat-resistant, non-metallic mug or cup. 2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not allow milk to boil. From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Cocoa Mix Categories: Beverages, Mixes Yield: 1 servings 2 c Nonfat dry Milk Powder 3/4 c Sugar 1/2 c Hershey's Cocoa 1/2 c Powdered Nondairy Creamer 1 ds -Salt In large mixing bowl combine all ingredients. Blend well. Store in tightly covered container. Makes 3 3/4 Cups of mix. Combine 1/4 cup mix and 3/4 cup boiling water. Stir. 15 servings. Susan Bauer From: N9662 U1 (Steven) Date: 07-19-93 From: Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Cocoa Ii Categories: Beverages, Microwave Yield: 4 servings 3 tb Unsweetened cocoa 1/4 c Sugar 1/4 c -Cold water 3 c Milk Combine cocoa, sugar and water in a heat-resistant, non- metallic pitcher or in individual serving mugs or cups. Heat, uncovered, in Microwave Oven 2 minutes. Stir in milk and heat, uncovered, in Microwave Oven 4 1/2 to 5 1/2 minutes or until hot. Do not allow milk to boil. From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Cocoa Categories: Beverages, Diabetic, Elizabeth r Yield: 2 servings 1 1/2 tb Cocoa 2 c Skim milk 1 ds -Salt Vanilla; to taste (optional) 1 tb Gran. artificial sweetener Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low heat, stirring constantly until mixture comes to a boil. Remove from heat. Add salt, vanilla, and artificial sweetener. 1 cup serving - 95 calories, 1 skim milk exchange 9.1 gm protein, .9 gm fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of salt), 467.5 mg potassium, .2 gm fiber, 4 mg cholesterol. Source: Am. Diabetes Association Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93 From: Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Mocha Milk Categories: Beverages, Microwave Yield: 1 servings 1 tb Chocolate syrup up to 2 tb -Chocolate syrup 1/2 ts Instant coffee 1/8 ts Ground cinnamon 3/4 c Milk Whipped cream 1. Combine chocolate syrup, instant coffee and cinnamon in a heat-resistant, non-metallic mug or cup. 2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not allow milk to boil. 3. Garnish with a dollop of whipped cream. From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Mulled Cider Categories: Beverages, Microwave Yield: 1 servings 3/4 c Apple cider;or juice 1 Whole clove to 2 -Whole clove 1 1 inch cinnamon stick Whipped cream Nutmeg 1. Combine apple cider, whole cloves and cinnamon in a heat- resistant, non-metallic mug, cup or glass. 2. Heat, uncovered, in Microwave Oven 2 to 3 minutes. 3. Garnish with a dollop of whipped cream and a sprinkling of nutmeg. From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Spiced Drink Categories: Beverages, Microwave Yield: 4 servings 1 qt Milk 1/4 c Molasses 4 (3-inch) cinnamon sticks Whipped cream (sweetened) Nutmeg 1. In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine milk and molasses. Add cinnamon sticks. 2. Heat, uncovered, in Microwave Oven 6 minutes or until hot. Remove cinnamon sticks. 3. Serve in mugs, garnished with whipped cream and a sprinkling of nutmeg. Serves 4 to 6 From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ice Cream Sodas Categories: Beverages, Desserts Yield: 1 servings MMMMM----------------------BLACK-AND-WHITE--------------------------- 2 tb Chocolate syrup Seltzer water 1 Vanilla ice cream;scoop of MMMMM-------------------CANARY ISLAND SPECIAL------------------------ 2 tb Vanilla syrup Seltzer water 1 Chocolate ice cream;scoop of MMMMM-------------------------BLACK COW------------------------------ 1 tb Chocolate syrup Root beer; Coca-cola makes a -Brown Cow 1 Vanilla ice cream; scoop of -hold the whipped cream MMMMM----------------------STRAWBERRY SODA--------------------------- 1/4 c Strawberry syrup Milk; splash of Seltzer water 1 Vanilla ice cream; scoop of -or strawberry ice cream MMMMM--------------------------HOBOKEN------------------------------- 1/2 c Pineapple syrup Milk; splash of Seltzer water 1 Chocolate ice cream; scoop o MMMMM-----------------TOP EACH SODA WITH WHIPPED---------------------- MMMMM---------------------------CREAM-------------------------------- Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water, stirring as you pour, to within 2 inches of the lip of the glass. Add one large scoop of very firm ice cream, trying to get it to straddle the lip of glass, yet still submerged in the seltzer to begin reacting with the bubbles to create a foamy head. Top with whipped cream. SERVES: 1 SOURCE:_Square Meals_ by Jane and Michael Stern MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Iced Coffee Cream Categories: Beverages Yield: 4 servings 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 Milk; chilled 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. From: MICHAEL ORCHEKOWSKI MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Iced Coffee Categories: Beverages Yield: 6 servings 1/4 c Coffee,instant 1/4 c Sugar; or -low calorie sweetener 1 l Milk; cold Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir. Source: Maxwell House & Milk ad MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Indian Style Lemonade Categories: Beverages, Indian, Vegetarian Yield: 8 servings 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. "Vegetarian Times" July, 1993 from: Mark Satterly MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kentucky Derby Categories: Beverages, Herbs Yield: 10 servings 4 Mint sprigs; up to 5 sprigs 1 1/2 c Sugar 2 c -Cold water 3/4 c Lemon juice; fresh if -possible 1 1/2 qt Ginger ale MMMMM--------------------------GARNISH------------------------------- Lemon slices; thin "A mock mint julep drink." Rinse the mint and discard stems. Place the sugar, water, and lemon juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes. Fill a large pitcher with ice cubes and strain the liquid over the ice. Add the ginger ale and lemon slices, and serve. SERVINGS: 10 TALL GLASSES SOURCE: _Drinks Without Liquor_ by Jane Brandt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lamb's Wool Categories: Beverages, English, Holiday Yield: 8 servings 6 Apples, baking; cored 2 tb Sugar, brown; up to 1/2 cup 2 qt Cider, sweet; or hard cider -or a mixture of cider & ale 1/8 ts Nutmeg 1/4 ts Cinnamon 1/4 ts Ginger; ground "The Feast of Epiphany, also called the Feast of Kings, Twelfth Night, or the last day of Christmas originated in Egypt during the course of the third century. Thus it was a more day than Christmas Day itself. Like Christmas, it was apparently established to compete with a pagan festival , in honor of the Egyptian sun god, celebrated at the winter solstice... In England, Twelfth Night was traditionally celebrated with a delicious drink called Lamb's Wool, made of cider or ale, with roasted apples and sugar and spices. It was the custom to bless apple trees by pouring a libation of cider on them." "This Old English and Irish punch which dates from the Middle Ages, probably gets its name from the whiteness of the roasted apples as they float in the cider." Roast the apples in a baking pan at 450F for about an hour, or until they are very soft and begin to burst. (An alternative - and quicker- procedure is to peel and boil the apples until they are very soft and flaky.) You may leave the apples whole, or break them up. In a large saucepan, dissolve the sugar a few tablespoons at a time in the cider or ale , tasting for sweetness. Add the spices. Bring to a boil and simmer for 10 to 15 minutes. Pour the liquid over the apples in a large punch bowl, or serve in a large heat resistant mugs. MAKES: 8 1 cup servings Note: Nuts make a nice accompaniment to Lamb's Wool (they were originally roasted in with the apples.) SOURCE: _A Continual Feast: A Cookbook to celebrate the joys of family and faith throughout the Christian year_ by Evelyn Birge Vitz. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemonade Syrup Categories: Beverages, Syrups Yield: 20 servings 1 1/2 c Sugar 1 c -Water Rind 1 lemon, thin shavings 1 1/2 c Lemon juice Combine sugar, water and lemon rind; bring to boiling and simmer 5 min. Cool, add lemon juice, strain. Yield: enough syrup for 20 servings of lemonade. To make lemonade, dilute as follows: 1 tb lemonade syrup per 1 cup ice water. My note, diet version: Boiled 1/2 tsp orange peel in 1/3 c water in the microwave, added 1/2 cup lemon juice and the equivalent of 1/2 c liquid sugar substitute. Strained into a jar and added 4 cups of water. Source: Nellie Lyle Pattison's Canadian Cookbook ISBN 0-07-551121-5 (1991) Shared by Elizabeth Rodier 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Make-Ahead Lemonade Base and Fruit Variations Categories: Beverages, Fruits Yield: 1 servings For a refreshing glass of Old-fashioned lemonade, in a Tall glass stir together 1/2 Cup of the Make-Ahead Lemonade Base and 1/2 cup Cold water. Add ice cubes And serve. MMMMM-----------------------LEMONADE-BASE---------------------------- 2 1/2 c Water 1 1/4 c Sugar 1/2 ts Finely shredded lemon peel 1 1/4 c Lemon juice For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes. Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base. LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour 1/2 cup carbonated water over the sherbet. Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories) STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each serving, in a blender container combine 1/2 cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar. Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh strawberry half, if desired. Serve immediately. (198 calories) SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mango-Orange Drink Categories: Beverages, Fruits, African, Tanzania Yield: 1 servings 3 c -Water 1/2 c Sugar 1 tb Orange peel; grated 2 c Mango; flesh, mashed 1 c Orange juice, fresh 1/2 c Lemon juice, fresh "As a variation, use papaya instead of mango." Heat the water with the sugar and the orange peel over low heat until the sugar is dissolved. Cool down to room temperature. Add the mango flesh and the orange and lemon juices and mix well. Serve cold. MAKES: ABOUT 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New Recipes_ by Janny Van Der Meer and Beatrice R. Mansur (editors) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Masala Tea Categories: Beverages, Indian Yield: 8 servings 6 c -Cold Water 1/3 c Milk;(or to taste) 1 3" stick Cinnamon 6 Green Cardamoms, whole 4 Cloves, whole 12 Black Peppercorn;(opt) 12 ts Sugar;(or to taste) 6 ts Leaf Tea (heaping) OR -9 tea bags (orange pekoe) Combine water and milk in a deep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately. Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags. Classic Indian Cooking by Julie Sahni uploaded by Diane Lazarus From: Diane Lazarus MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meetha Lhassi Categories: Beverages, Indian Yield: 4 servings 3 c Plain yogurt 2/3 c Sugar 1/2 c -Iced water 8 Ice cubes, partially cracked Add all ingredients to a blender & blend for a couple of minutes. Pour into 4 chilled glasses & serve. From: MARK SATTERLY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Melon Fresco Categories: Beverages, Fruits, Costa rica Yield: 4 servings 1 Canteloupe melon 1/2 c -Cold water 2 tb Lime juice 1 tb Sugar, instant dissolving; -fruit/berry sugar -OR- -icing sugar If using fruits with seeds, remove the seeds first; other fruits may be combined in the blender, poured over ice and enjoyed. Some of the most delicious frescos are made with mulberry, soursop, papaya and starfruit, but they can also be made with peaches or strawberries - or with home grown canteloupe. After pureeing, you can adjust the sweetness to taste. Peel and seed melon, chop coarsely. In blender, puree melon, water, lime juice and sugar until frothy and smooth. Divide among 4 glasses, adding ice if desired. Serve immediately. SERVES: 4 SOURCE: Canadian Living, September 1993. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Limeade Categories: Beverages, Mexican Yield: 5 servings 1 c Lime juice; fresh-squeezed -Water,enough to -make 1/2 gal total MMMMM------------------------SIMPLE SYRUP----------------------------- 2 c Sugar, white 1 c -Water Simple syrup: Combine the sugar and water in a saucepan, and heat until it barely begins to boil. Remove from heat and cool. Combine one cup of syrup and one cup of lime juice in a pitcher. Add enough water to make up a half gallon. Serve over ice. From: Sam Waring MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican-Style Hot Chocolate Categories: Beverages, Low cal, Diabetic, Elizabeth r Yield: 9 servings 2 3/4 c Nonfat dry milk powder 1/2 c Unsweetened cocoa powder 1/2 c Powdered sugar substitute* 1 ts Ground cinnamon *Not aspertame - loses sweetness when heated. For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks. For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup boiling water; stir to mix. Makes 9 servings, each 8 oz. 1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk exchange, 1/2 fat Source: Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not tested by Elizabeth Rodier, Oct. 1993 From: Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mint Syrup Categories: Beverages, Sephardic, Syrups, Herbs, Gifts Yield: 1 bottle 8 c Mint leaves, fresh; chopped 2 1/2 c -Boiling water 8 c Sugar 3 c -Water Green food colouring 3 tb Mint essential oil -or mint extract Place chopped mint leaves in a crock or deep bowl; add boiling water. Place a flat dish over the leaves and weight it down. Allow to stand overnight. Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes. Meanwhile, squeeze the juice from the mint leaves; add mint juice to the syrup, bring to a boil, cook 5 minutes and remove from heat. Discard leaves. Add green food color to make the syrup a bright green. Add the mint oil and stir. Pour into sterile bottles. Refrigerate. Syrup is ready to use. Dilute with cold water or sparkling water. SOURCE: Sabbath chapter in _From My Grandmother's Kitchen: a Sephardic Cookbook_ by Viviane Bichech Miner MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mock Peach Daiquiri Categories: Beverages, Fruits Yield: 2 cups 14 oz Peaches;*drained, reserve -juice 1 tb Lemon juice 6 -Ice cubes 1/3 c Milk, homogenized 1/2 c Peach juice 1/2 ts Rum flavoring Pot peaches, lemon juice, ice cubes, milk, peach juice and rum flavoring into blender. Blend until ice is gone. Serve immediately. NOTE: Fresh peaches may be used. Add 1 tbsp granulated sugar or to taste. MOCK STRAWBERRY DAIQUIRI: Use fresh strawberries instead of peaches. Add 1 tbsp granulated sugar or to taste. MAKES: 2 1/2 cups including foam SOURCE: _Company's Coming: Appetizers_ by Jean Pare MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mock Pink Lady Categories: Beverages Yield: 3 cups 1 1/2 c Milk, homogenized 2 tb Lemon juice 1 tb Grenadine 1 tb Sugar, granulated 6 -Ice cubes Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone. Serve immediately. MAKES: 3 cups including foam SOURCE: _Company's Coming: Appetizers_ by Jean Pare MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mrs. Swindell's Famous Fruited Iced Tea Categories: Beverages Yield: 6 servings 1/2 c Sugar, granulated 1/2 c Bottle spring water 6 English Breakfast tea bags 4 c -Boiling water 1 1/2 c Orange juice; fresh squeezed -from Valencia oranges 3/4 c Pineapple juice "At one time, I intended to teach law, so I went to Boston to get a Master's of Law degree; while there I lived with the Swindells family. Mrs. Swindells made a superb iced tea with a pronounced citrusy flavor. She insisted on using bottle spring water for a clear tasting iced tea, the sweetest and most flavored oranges and English Breakfast Tea." In saucepan, combine sugar and spring water and bring to a boil; continue to boil until liquid is clear, about 5 minutes. Chill thoroughly. Place tea bags in heat-resistant pitcher, add boiling water and let steep for about 5 minutes. Remove and discard tea bags. Let cool and refrigerate until chilled. Add orange juice, lemon juice and pineapple juice and chilled sugar syrup. Refrigerate for a few hours, preferably overnight. Serve over ice in tall glasses. MAKES: 6-8 SERVINGS SOURCE: _The Dave Nichol Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mulled Cider Categories: Beverages, Murray, Christmas Yield: 6 servings 5 c Cider 1/4 c Lemon juice 1/4 c Lightly packed brown sugar 4 Whole cloves 1 1 1/2" piece cinnamon stick 1 1 1/2" piece dry ginger root Freshly grated nutmeg Combine the cider, lemon juice and brown sugar in a stainless steel pot. Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves, cinnamon stick and ginger root together in a piece of cheesecloth. Add the bag of spices to the simmering liquid and heat over low heat for 15 minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in mugs. Yields 6 servings. From the book "Canadian Christmas Cooking" by Rose Murray AR/92 April Roche MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nectar of Nectarines Categories: Beverages, Fruits Yield: 1 servings 3 Nectarines; up to 4 -peeled & sliced, to make 1 -cup slices 1/2 c Orange juice; fresh 1 tb Lemon juice 1 tb Sugar 1 c -Cracked ice Try this also with peaches, blueberries, blackberries, strawberries or raspberries. Place all the ingredients in a blender and blend for 1 minute at medium speed until smooth. SERVING: 1 TALL GLASS SOURCE: _Drinks Without Alcohol_ by Jane Brandt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Fruit Punch Categories: Beverages, Fruits, Punches, Holiday Yield: 50 servings 4 c Tea; cold 4 c Orange juice 4 Lemons; juice of 4 Oranges; thinly sliced 2 c Sugar; to taste 12 c Ginger ale 4 c Soda water; or sparkling war 16 c -Cracked ice 1 bn Mint; fresh Combine tea, juices, orange slices and sugar. Stir until the sugar dissolves. Chill. Add ginger ale and soda just before serving. Garnish with fresh mint. SERVES: about 50 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Lemonade Categories: Beverages, Syrups Yield: 12 servings 1 1/2 c Sugar, granulated 1 1/2 c -Water 1 tb Lemon rind; finely grated 1 1/2 c Lemon juice; 6-7 lemons 1 Lemon; sliced thinly Mint sprigs "This delightful recipe is from _The Anne of Green Gables Cookbook_ by Kate MacDonald." In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml) cold water; stir well. Garnish with lemon slice and sprig of mint. MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green Gables Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Brutus (Orange Julius) Categories: Beverages Yield: 6 servings 6 c Orange juice 1 Envelope Dream Whip Powder 1/2 ts Vanilla 1 pk (3.4 oz)INSTANT -vanilla pudding & -pie filling mix In a blender, puree 3 cups orange juice and all remaining ingredients until smooth. Stir in remaining 3 cups orange juice. Serve over cracked ice. Makes 6 drinks. Gloria Pitzer As published in Glendale Daily News From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Rosemary Syrup Categories: Beverages, Syrups, Gifts, Herbs, Sauces Yield: 1 bottle 3 1/2 c -Water 1/4 c Rosemary, fresh; chopped 15 Juice oranges 5 c Sugar "This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink." (add water or sparkling water to dilute). In a non-aluminium saucepan, bring the water to a boil. Pour over the rosemary and let steep for 1 hour. Strain. Remove the zest from 5 of the oranges and set aside, then squeeze the juice into a large bowl. Set a rack over the bowl and arrange the zests on the rack. Combine the rosemary infusion and the sugar mixture in a saucepan and bring to a boil over high heat, boiling until you have a heavy syrup about 20 minutes. Pour the boiling syrup over the zests and let it drain into the juice. Return the juice mixture to the saucepan. Bring quickly to a boil, remove from the heat, and return to the bowl to cool. Skim, then bottle and store in the refrigerator. MAKES: 9 CUPS SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Papita Lassi (Papaya Lassi) Categories: Beverages, Indian Yield: 6 glasses 1 c Papaya; ripe, diced, mashed -well 1 c Yogurt, plain 2 c -Chilled water 2 tb Lime juice 1 ts -Salt 1/2 ts Pepper Mint; few sprigs -Ice cubes Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold. If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead and flavour with rose water. MAKES: 6 glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peachy Dream Yogurt Shake Categories: Beverages, Fruits Yield: 4 servings 3 Peaches, fresh; peeled & -pitted 1 lg Banana 2 c Milk 1 c Yogurt 1/4 ts Almond extract Blend. SERVES: 4-5 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Phaalse Ka Sharbat (Blackberry Downpour) Categories: Beverages, Indian, Vegan Yield: 4 servings 2 c Blackberries 2 1/2 c -Water Raw sugar; to taste 1 pn Sea salt; small pinch -Crushed ice, to serve Pineapple slices; to garnish Preparation time: 10 minutes plus overnight soaking and 30 minutes chilling time Soak the blackberries in the measured water overnight. Mash the blackberries into the water, then put the mixture through a sieve. Add sugar and salt and mix thoroughly. Refrigerate the mixture for about 30 minutes. Serve in tall glasses, topped with crushed ice and garnished with pineapple. SERVES: 4 SOURCE: _Indian Vegetarian Cooking_ by Michael Pandya MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pineapple Limeade Categories: Beverages, Mexican Yield: 8 servings 1/2 c Sugar 3 c Pineapple Juice 1/2 c Lime Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. From: MICHAEL ORCHEKOWSKI MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pineapple Squash Categories: Beverages, Fruits, African, Tanzanian Yield: 2 quarts Peel & core of 1 pineapple -cut into small pieces 1 qt -Water; approx 4 c Sugar; approx 1/2 c Lemon juice, fresh "This is a good way to use up leftover pineapple skins and cores. Keep the squash refrigerated." Put the pineapple peel and core in a nonreactive saucepan and add enough water to cover them. Bring to a boil, then simmer for 30 minutes. Strain the liquid through a cloth and press the juice out of the peel and core. Measure the mixture, and for each cup (1/4 litre) use 1 cup of sugar. Heat the juice with the sugar over low heat until the sugar is dissolved. Cool the mixture. Add the lemon juice. Pour into clean bottles, cork and store. MAKES: 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New Recipes_ by Jannt Van Der Meer and Beatrice R. Mansure (editors) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pineapple-Apricot Crush Categories: Beverages, Fruits Yield: 4 servings 12 oz Pineapple Juice; Chilled, -1 Can 8 3/4 oz Apricot Halves; Undrained, -1 Can 6 Ice Cubes; Up To 8 Can Be -Used Blend the first two ingredients in a blender container, until the apricots are pureed. Add the ice cubes 1 at a time until you reach a slushy consistency. Before making the drink, check the owners manual about ice cubes. A heavy duty machine will do them just fine. Posted by: Rich Harper From: Better Homes and Gardens Blender Cookbook Copyright 1971 From: Rich Harper MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pink Lavender Lemonade Categories: Beverages, Herbs, Victoria, Fruits Yield: 6 servings 2 1/2 c -Distilled water 1 1/2 c Sugar 6 lg Strawberries; hulled -OR- 1/4 c Pink hibiscus flowers; dried -pesticide free 1/4 c Lavender leaves; chopped -OR 1 tb -dried Lavender flowers 2 1/2 c -Distilled water 2 1/4 c Lemon juice 1/2 c Sugar; optional Fresh lavender flowers -for garnish The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don't think it is necessary to use distilled water in most locations. In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers (or hulled strawberries). Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raspberry Rascal Categories: Beverages, Fruits Yield: 4 servings 1 c Raspberries; fresh or frozen 1 c Pineapple, fresh 2 c -Cold water Honey; to taste Whirl raspberries and pineapple in blender. Add water and honey to taste. Whirl again. Strain. Garnish with tiny piece of pineapple. MAKES: 3-4 SERVINGS recipe may be halved for 2 servings SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raspberry Currant Syrup Categories: Beverages, Syrups, Fruits, Gifts Yield: 1 bottle 1 lb Raspberries; 500 g 1 lb Currants; 500 g 4 lb Sugar, white; 2 kg 4 c -Cold water To serve, add a few tablespoons to cold or sparkling water Put sugar and water in a large pot, bring to a boil and skim it. Add the raspberries and currants and boil gently about twenty minutes. Strain through a sieve, cool and bottle. Keep in a cool place. MAKES: 1 BOTTLE SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Clover Tea Categories: Beverages, Flowers, Herbs, Natural Yield: 2 cups 1 Handful fresh red clover Blossoms, w/a few leaves Lemon Honey Fresh mint leaves (opt'l.) -and/or- Several dandelion leaves ;(opt'l.) Put the blossoms and leaves into a 2-cup earthenware teapot. Fill teapot with boiling water, cover, and infuse for 5 to 10 minutes over very low heat. Set the pot on a trivet over the burner, if necessary, to protect it from breaking. Strain into a hot cup, add a twist of lemon and sweeten with honey. Some fresh mint leaves and/or several dandelion leaves can be used with the clover blossoms. Note: Red clover blossoms may be dried to use for tea. Spread the blossoms out into a single layer on a tray and dry them in the sun. Use less of the dried flowers, 1 to 1 1/2 tsp. to 1 cup of water, to make the tea. Yield: 2 cups. From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 253. ISBN 0-87477-338-5. Posted by Cathy Harned. From: Cathy Harned MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rhubarb Punch Categories: Beverages, Punches Yield: 6 servings 2 lb Rhubarb; chopped 3/4 c Sugar, granulated 1 Orange; juice from 1 Lemon; juice from 3/4 c Soda water First prize Soups & Appetizers Shirley Dobson, Moncton, N.B. "My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink because it is so refreshing." In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. just before serving, add soda water. SERVES: 6 SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rosemary's Root Beer Tonic Categories: Beverages, Natural, Vegetarian Yield: 4 servings 3 oz Sassafras Bark, dried 2 oz Sarsaparilla, dried 1 oz Dandelion Root, dried 1 oz Burdock Root, dried 1/2 oz Ground Ginger 1/2 oz Ground Cinnamon 1/4 oz Orange Peel, dried This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of old-fashioned root beer, due to the sassafras. It has a cleansing, revivifying effect from the dandelion, burdock and sarsaparilla. Mix together all ingredients and store in a tightly closed container. In a large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes. Strain and sweeten with honey or stevia (also called "sweet herb") if desired. Makes about 4 cups Variation: For iced tea, chill the simmered mixture, then dilute it with 1 quart of sparkling water. Serve over ice with a twist of orange peel. Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown From: Bob Emert MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sour Cherry Syrup Categories: Beverages, Persian, Fruits, Syrups, Gifts Yield: 1 bottle 2 lb Sugar 2 c -Water; up to 3 cups 1 lb Sour cherries 1/4 ts Vanilla Sharbat-e Albaloo To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice. Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to 30 minutes or until the syrup thickens. Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid. Add the vanilla extract. Bottle. To serve, add water & ice. Dried sour cherries may be used instead of fresh ones. They should be soaked in cold water 6 hours or longer. Will kept at room temperature as long as the bottle is sealed. Refrigerate after opening. Can be used as a topping for ice cream, mousses, bavarians or frozen desserts. MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Southwest Smoothie Categories: Beverages Yield: 3 servings 1/2 c Banana; sliced 1/2 c Mango, papaya, or guava; * 2 c Milk 1 tb Honey * Fruit should be of one kind listed and be chopped.* Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. From: Marianne Riolo-Minahan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Soynog Categories: Beverages, Holiday, Vegan Yield: 1 servings 1 c Soy milk 1 tb Soy milk powder 1/4 ts Vanilla 1 ts Corn oil --(or canola oil or --flax seed oil) 1 ts Lecithin --(liquid or granules) 1/8 c -to 1/4 c Almonds 1/4 Nutmeg 1 ts Carob powder (optional) 1 pn Tumeric (optional) Grind the almonds first in the blender dry. Add the rest of the ingredients and in a blender until light and fluffy. Can be served cold or hot (do NOT boil!). For variation sprinkle the top with some anise seed and/or coriander, or, orange or lemon rind gratings, or, powdered cardamom. If your soy milk is not very sweet, then add a little honey to the above. If you can't find soy milk powder, then try thickening the soynog with, say, with 1/2 to one fresh banana. If you want that slippery taste of "real" eggnog then just add more oil, but I think is better to simply allow your taste preferences to adapt and come to enjoy this soynog on its own terms :-) posted by Ted Wayn Altar in REC.FOOD.VEG MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sparkling Red Slush Punch Categories: Beverages, Punches, Christmas Yield: 2 gallons 1 c -Boiling water 2 c Sugar 1 cn Pineapple juice; large can 2 qt Cranberry juice Stir sugar into boiling water. Let cool. Add other liquids and freeze. Remove from freezer 1/2 hour before serving. Scoop out slush into punch bowl. When bowl is 1/2 full, slowly add lemon-lime soda (1 gallon maximum). Slush mixture with back of spoon before serving. This can also be done on a per-serving basis. Put frozen mixture in a glass, and add soda. Stir Contributed by Lawrence and Cindy Kellie Lawrence's mother introduced us to this delicacy. From: Lawrence Kellie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sparkling Fall Harvest Punch Categories: Beverages, Diabetic, Punches, Low cal Yield: 10 servings 2 c Cranberry juice 2 c Apple juice 1 1/2 c Orange juice 2 c Club soda Orange slices for garnish Cranberries for garnish Combine juices in a large bowl or pitcher. Just before serving, add club soda and stir. Garnish with sliced oranges and fresh whole cranberries. 7 1/2 cups 3/4 cup serving 71 calories, 1 fruit exchange protein < 1 g, fat trace, carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg, potassium 146 mg Source: Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990 Shared but not tested by Elizabeth Rodier Oct 93 From: Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Strawberry Balm Syrup Categories: Beverages, Syrups, Gifts, Fruits, Herbs Yield: 1 bottle 2 pt Strawberries 3 c Sugar; approximately 10 Lemon balm sprigs, fresh MMMMM-------------------------VARIATION------------------------------ MMMMM---------------------LEMON THYME SYRUP-------------------------- 2 pt Raspberries; 4 half pints 3 c Sugar; approximately 10 Thyme sprigs, fresh "Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too." To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice. Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool. Discard the lemon balm before bottling. Store in the refrigerator. MAKES: 1 TO 2 HALF PINTS SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Strawberry Apple Frost Categories: Beverages, Fruits, Low cal, Weight wat Yield: 2 servings 1 c Yogurt, plain 1 c Strawberries; very ripe -reserve 2 whole strawberry 1/3 c Apple juice; no sugar added Artificial sweetener; equal -to 2 tsp 1 ts Sugar 1 ts Vanilla extract 4 -Ice cubes Combine all ingredients except reserved berries in blender container; process until frothy. Divide into 2 stemmed glasses; garnish each serving with a strawberry. Per serving: 134 calories, 4 g. protein, 4 g. fat; 19 g. carbohydrate, 53 g. sodium SERVES: 2 SOURCE: _Weight Watchers 365-Day Menu Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sunset Categories: Beverages, Fruits Yield: 1 servings 2 ts Grenadine 1/3 c Orange juice; * 1/3 c Pineapple juice; * -Ice cubes Lemon slice; for garnish * approximate amounts, depends on the size of the glass Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the bottom of the glass. Fill glass with ice cubes (important). Pour equal amounts of orange and pineapple juice over the ice cubes. Top with a lemon slice. Add a dash of grenadine on top. Voila! A beautiful sunset! SERVES:1 SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Mocha Mix Categories: Beverages, Diabetic, Low cal, Mixes Yield: 4 servings 1/2 c Instant skim milk powder 2 tb Cocoa 2 tb Instant coffee Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk choice (skim) Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Oct 93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Thai Tea Categories: Beverages, Thai, Karen's Yield: 6 servings 8 c Water 6 tb Thai tea Sugar Ice cubes Half and half; -=OR=- - sweetened condensed milk Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste. Created by: Krung Tep Thai, Tarzana, Calif. Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: The Bridal Sweet Punch Categories: Beverages, Punches Yield: 48 servings 6 c -Water 10 Tea bags 3 c Sugar 3 c Orange juice 3 c Pineapple juice; unsweetened 1 c Lemon juice, fresh; strained 2 qt Ginger ale MMMMM--------------------------GARNISH------------------------------- Mint leaves This punch can be made in advance in large quantities. Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves. SERVES: 48 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: The Governor's Grog Categories: Beverages Yield: 4 servings 1/2 c Lemon, freshly squeezed - juice and pulp 1/4 c Sugar 1 c Cranberry Juice 1 c Orange Juice 1 c Very Strong Tea (use three - tea bags) Cinnamon Sticks and Orange - Slices, for garnish In a medium saucepan heat juices, sugar and tea together, but do not boil. Pour into glass coffee mugs and garnish each with a cinnamon stick and orange slice. To serve cold, chill well and present in a stemmed goblet or iced tea glass, garnished the same. Makes about 4 cups Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Three Fruit Punch Categories: Beverages, Punches Yield: 12 servings 1/3 c Superfine sugar 1 1/2 c Grapefruit juice 1 1/2 c Orange juice 2 qt Apricot or peach nectar 1 1/2 ts Finely grated orange rind 28 oz Club soda 1 Orange, sliced (garnish) Place sugar and grapefruit juice in a large, heavy, NON-aluminum kettle and stir until sugar dissolves. Mix in all but last 2 ingredients. To serve, place a large block of ice in a large punch bowl, then fill. Float orange slices on top and replenish as needed. From: Terri St.Louis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tomato Cocktail Categories: Beverages Yield: 4 servings 1 pt Tomato juice 2 tb Lemon juice 1 tb Sugar 1 tb Minced yellow onion 1 Bay leaf; crumbled 1 pn Pepper Mix all ingredients, cover and chill for 2 hours. Strain and serve. Option: Spicy Cocktail - add 1 t prepared horseradish, 1 crushed clove garlic and 1/2 t Worcestershire sauce. From: Terri St.Louis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tomato Juice Cocktail Categories: Beverages Yield: 10 servings 46 oz Can tomato juice 6 Limes, juiced 2 ts Salt 8 ds Tabasco sauce 2 ts Ground cumin 1 Lime slices for garnish Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka. From: Marianne Riolo-Minahan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Juice Cocktail Categories: Beverages Yield: 4 servings 3 Carrots; peeled & chopped 3 Radishes 3 Scallions 1/4 c Celery leaves 1/4 c Watercress 1 Canned beet; diced 1/2 c Beet liquid 1 1/2 c -Ice water 1 ts Salt 1/8 ts Pepper Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve. From: Terri St.Louis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Violet Syrup Categories: Beverages, Sephardic, Syrups, Flowers, Gifts Yield: 1 bottle 4 c Violets; freshly picked -unsprayed 2 c -Boiling water 6 c Sugar 1 Lemon; juice of 2 c -Water To serve syrups: place several tbsp in tall glasses and fill with sparkling water and ice cubes Select only the freshest and most unblemished violets in your garden. Place violet petal in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours. Line a colander with layers of rinsed cheesecloth and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets. Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with ice water or club soda. VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup. MAKES: 2 QUARTS SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bichech Miner MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wassail Categories: Beverages, Christmas, Crock pot Yield: 4 8-oz cups MMMMM--------------------------WASSAIL------------------------------- 1 qt Apple cider 4 Cinnamon sticks 1 Whole nutmeg 1/2 c Honey 1/4 c Lemon juice 1 ts Lemon peel; grated MMMMM------------------FLOATING CLOVED ORANGES----------------------- 3 Oranges 3 ts Cloves, whole Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2 hour, and the longer, the better. Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com From: Sylvia Steiger MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Watermelon Ice Drink Categories: Beverages, Diabetic, Flowers, Vegan Yield: 2 servings 2 1/2 c Watermelon 1/2 c -Crushed ice MMMMM------------------------FOR GARNISH----------------------------- Rose geranium leaves; opt Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoons. Nutrients for 1 serving: Calories: 64 Exchange: 1 fruit g mg Carbohydrate: 14 potassium: 232 Protein: 1 sodium: 4 fat: negligible cholestrol: 0 fiber: 2 SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wednesday's Frosties (Wendy's Frosties) Categories: Beverages, Children Yield: 6 servings 1 c Milk 1/2 c Nestle's Quik 3 c Softened ice cream -in fridge 1 hour Put in blender: Then blenderize. From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Weight Watchers Milkshake Categories: Beverages, Low cal, Fruits, Weight wat Yield: 1 servings 1 c Skim milk 1 3/4 oz Frozen raspberries * 2 tb Ice cream, low fat 2 ts Sweetener * unsweetened. Any other fruit or berry could be used if frozen and not in so large pieces. Put all ingredients in a mixer, you may put away some raspberries for garnishing. Mix until smooth, pour in a large glass and enjoy! This is a Weight Watchers recipe 1 M + 1/2 F + 25 BK Annica Lindgren, F-Intercook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White Sangria Punch (Nonalcoholic) Categories: Beverages, Punches, Christmas Yield: 12 servings 4 c White grape juice 1 c Pink grapefruit juice 1 tb Lime juice 1 Club soda;bottle, 750 ml -chilled Pink grapefruit slices In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices. MAKES 12 SERVINGS, each 3/4 cup Per serving: 60 calories, negligible protein, no fat, 15 g carbohydrate SOURCE: Canadian Living magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zemi's Ginger Smoothies Categories: Beverages, Vegan, Moosewood, Fruits Yield: 1 servings MMMMM-----------------ORANGE PINEAPPLE SMOOTHIE---------------------- 1/2 c Orange juice 1/4 c Pineapple juice 1/2 Banana 1/4 ts Ginger root;fresh,peeled, -grated, up to 1/2 tsp 1/2 c -Crushed ice;or 2 small ice -cubes MMMMM-------------------APPLE-COCONUT SMOOTHIE------------------------ 1/4 c Apple juice 1 pn Coconut; grated OR_ -1 Tbsp coconut milk * 1/2 Banana 1/4 ts Ginger root;fresh,peeled -grated 1/2 c -Crushed ice;or 2 small ice -Cubes MMMMM------------------ORANGE-PINEAPPLE COCONUT----------------------- MMMMM--------------------------SMOOTHIE------------------------------- 1/4 c Orange juice 1/4 c Pineapple juice 1 tb Coconut milk;* 1/2 Banana 1/4 ts Ginger root;fresh,peeled -grated 1/2 c -Crushed ice or 2 small ice -cubes * Can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different If using fresh coconut, cut coconut meat into 1" pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer. For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinetely, if frozen. "There's a beautiful vegetarian restaurant called Zemi's on the beach in Phillipsburg, St. Maarten.." Blend all ingredients in a blender or food processor until smooth. SERVES:1 SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood Collective MMMMM