Faceromance

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 sering: 60 calories, negligible protein, no fat, 15 g
carbohydrate SOURCE: Canadian Living magazine

1 c Self-rising flour

1/2 ts Salt

1 c Whole-wht self-rising flour

2 ts Cold butter,

-cut into small pieces 1/2 c Milk (about)

Milk to brush on scones 2 tb Honey

2 md Ripe bananas, mashed

Butter A bit heavier than traditional scones, because of the
whole-wheat flour.
Preheat oven to 450F (230C).
Lightly grease a
large baking sheet.
Sift self-rising flour and salt into a large
bowl; stir in whole-wheat flour.
With your fingers, rub in butter
until mixture is crumbly.
Make a well in center of mixture.
Pour in
1/2 cup milk and the honey and mix well.
Add bananas and mix with a
fork to form a soft dough.
Turn out onto a floured surface and
knead lightly.
Roll out with a floured rolling pin or pat dough
with your hands to make a round about 3/4-inch thick.
Cut in rounds
with 2-inch fluted or plain cookie cutter.
Place 1 to 1 1/2 inches
apart on baking sheet; brush tops lightly with milk.
Bake 10 to 12
minutes or until well risen and browned on bottom.
Transfer to a
wire rack and cool 5 minutes.
Split and serve warm with butter.
Makes about 16 scones.

2 Bottles red wine

3/4 c Honey

1 ts Ground pepper

1/4 ts Saffron

1/2 ts Pounded mastic (optional)

2 Bay leaves

4 Pitted dates

1) Pour the wine, honey, pepper, saffron, mastic (optional), and
bay leaves

into a large jar which has a tight fitting lid.
Stir well.
2)
Mash the dates with your fingers, and add to the wine mixture.
Seal
and refrigerate for 1 day.
3) Pour the punch into a punch bowl, and
serve in individual glasses, cups, or goblets.

2 Bottles red wine

3/4 c Honey

1 ts "PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR">

46 oz Vegetable juice cocktail

6 oz Orange juice concentrate

– frozen 3/4 c Water

1 ts Basil leaves; crushed

3 dr Hot pepper sauce

Mix all ingredients in a 2-quart container.
Chill thoroughly.
Calories per 3/4 cup serving: About 55 Source: FOOD — by U.S.
Department of Agriculture Typed for you by Karen Mintzias

3 c Red wine

3 ts Sugar

1 Piece lemon peel

1/2 Stick cinnamon

1 pn (small) ground cloves

From the Ries-Kartaeusertal area.
These are essentially
Carthusian Dumplings in a red wine sauce.
For the dumplings: see
Kartauserkloesse (Carthusian Dumplings - recipe separately For the
sauce: Add the cinnamon and lemon peel to the red wine, and bring
to a boil.
Reduce the liquid by keeping it at a light boil for 20
minutes.
Then remove the cinnamon and lemon peel.
Season to taste
with sugar, ground cloves and, if desired, a bit of lemon juice.
Pour the sauce over the hot dumplings and serve as dessert.
Serves
4.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

1 Makes 1-1/2 Quarts

4 oz Semisweet Chocolate

1 tb Sugar

1/4 c Whipping Cream

4 c Hot Strong Coffee

Whipped Cream Grated Orange Peel Melt chocolate in a heavey
saucepan over low heat.
Stir in sugar and whipping cream.
Beat in
coffee with a whisk, 1/2 cup at a time; continue to beat until
frothy.
Top with whipped cream and sprinkle with orange peel.
From
Sheila Buff & Judi Olstein, “The New Mixer’s Guide to
Low-Alcohol and Nonalcoholic Drinks.” Published By HPBooks, Inc.,
1986, ISBN 0-89586-458-4.

2/3 c Dry instant coffee,

-scant 2/3 c Sugar

3/4 c Dry nondairy creamer

1/2 ts Cinnamon

-dash each of ground -allspice, -cloves, & nutmeg.
Mix all
ingredients & Store in air tight jar.
To make mix 4 tsp with
one cup hot water.
20 servings From: Ronda Eikenberry

1/3 c Instant coffee

3 tb Sugar

8 Whole cloves

3 Inches stick cinnamon

3 c Water

Whipped cream Ground cinnamon Combine 1/3 cup instant coffee, 3
tablespoons sugar, cloves, stick cinnamon, and water.
Cover, bring
to boiling.
Remove from heat and let stand, covered, about 5
minutes to steep.
Strain.
Pour into cups and top each with spoonful
of whipped cream; dash lightly with cinnamon.
Fun to serve with
cinnamon sticks as muddlers.
Makes 4 to 6 servings.

Stephen Ceideburg 2 tb Sweetened Condensed Milk

6 oz Strong Black Coffee

In restaurants and cafe, dark-roast coffee is brewed in an
individual drip pot that sits on top of a glass, slowly dripping
into sweet milk.
it takes a good 10 to 15 minutes for the water to
finish dripping through, and the coffee is sipped at an equally
leisurely pace.
Both the coffee and the pots are available in
Southeast Asian markets, but any type of coffee and any brew-
method that produces a strong, rich-tasting cup will do.
Place the
milk in the bottom of an 8 ounce glass.
Carefully pour in coffee,
trying not to disturb the layer of milk.
Stir milk up from bottom
and sip coffee.
There will probably be some milk left in the bottom
of the glass when you are finished.
Makes 1 serving.
Variation:
This coffee may also be served iced.
Add ice cubes on top of the
sweet milk and proceed as above.
From the California Culinary
Academy’s “Southeast Asian Cooking”, Jay Harlow, published by the
Chevron Chemical Company, 1987.
ISBN 0-89721-098-0.