Club Food

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.

———————————-WASSAIL———————————-
1 qt Apple cider

4 ea Cinnamon sticks

1 ea Whole nutmeg

1/2 c Honey

1/4 c Lemon juice

1 ts Lemon peel, grated

————————–FLOATING CLOVED
ORANGES————————–
3 ea 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.

Makes 24 6 oz servings.

2 1/2 c Watermelon

1/2 c -Crushed ice

——————————–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

1 c Sugar

1 c Water

1/2 sm Evenly-shaped watermelon

1/4 c Brandy

1 cn (12 oz) lemon-lime soda

Ice cubes 1 ts Shelled pine nuts

In a saucepan, bring sugar and water to a boil; cool.
Scoop
watermelon with a melon baller; discard seeds.
Pour sugar syrup
over watermelon balls.
Scoop remaining watermelon; squeeze in a
clean cloth to extract juice.
Combine watermelon balls, watermelon
juice, and brandy; chill.
Cut the upper edge of the watermelon
shell in a saw-tooth design and use as a punch bowl.
Just before
serving, add watermelon mixture, soda, and ice cubes to watermelon
shell.
Sprinkle with nuts.
Makes 10 to 12 servings.
Demonstrated by
EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES – AUGUST
1995 Reprinted with permission from: The Electric Kitchen &
Hawaiian Electric Company, Inc.
[Meal-Master compatible format by
Karen Mintzias]

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

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

2 c Self-rising flour

1/4 ts Ground cinnamon

1/4 ts Ground ginger

1/4 ts Ground cloves

1/4 ts Ground mace

1/4 ts Ground coriander

1/2 c Solid vegetable shortening,

-cut in chunks 3/4 c Superfine sugar

1/4 c Raisins (plumped)

1/3 c Pitted dates, quartered

1/4 c Milk (about)

1 Egg yolk, beaten

1 tb Packed light brown sugar

Butter Rich and spicy, the scone is baked in one piece.
Preheat
oven to 400F (205C).
Grease a large baking sheet; set aside.
Sift
flour, cinnamon, ginger, cloves, mace and coriander unto a large
bowl.
With your fingers, rub in shortening until mixture is
crumbly.
Add sugar, raisins, and dates; mix well.
Turn out onto
baking sheet and pat with your hands to make an 8-inch round about
3/4-inch thick.
With a sharp knife, score top in 8 wedges.
Brush
with egg yolk and sprinkle with brown sugar.
Bake about 20 minutes
or until golden brown.
Transfer to wire rack and cool about 5
minutes.
Serve warm with butter.

3 1/2 c Milk

1/4 c Instant coffee

1/4 c Brown sugar

1 ds Salt

Bring milk just to boiling.
Pour over coffee, brown sugar, and
salt, stirring to dissolve.
Serve in mugs.
Makes between 4 and
servings.

2 cn Frozen white grape juice

– concentrate 1 cn Pineapple juice (46 oz)

2 cn Lemon-lime soda, chilled

Reconstitute the grape juice according to package directions.
Mix all the juices together & refrigerate.
Add the soda just
before serving.

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

2 oz Brandy

1 Scoop lemon ice cream

1 Scoop orange sherbet

Preparation : Each “Hummer” recipe yields 2 servings.
Soften the
ice cream a little before adding to other ingredients.
Blend until
creamy and enjoy.
Mix all ingredients together and have a wonderful
afternoon!

1 c Coffee, fresh brewed

3 x Sugar cubes

3 tb Irish whiskey (1 jigger)

Pour coffee into large mug.
Add sugar and stir to dissolve.
Add
whiskey and stir to combine.
Top with whipped cream and serve.

2 cn Orange juice concentrate;

- 6 oz.
each, thawed 2 cn Lemon juice concentrate;

- 6 oz.
each, thawed 6 c Water; cold

46 oz Pineapple juice; chilled,

1 c Sugar

2 cn Ginger ale; 12 oz ea, chilld

Combine fruit juice concentrates, water, pineapple juice, and
sugar in a punch bowl; mix well.
Add ginger ale and ice cubes.
SOURCE: Southern Living Magazine, June, 1974.
Typed for you by
Nancy Coleman.

26 oz Brandy (el cheapo brand)

1 Vanilla bean

1 1/4 qt Water; boiling

1 1/4 qt Sugar

2 oz Antiqua coffee(Spice Island)

Mix coffee and sugar well.
Pour in boiling water, mix well, let
stand until cool.
Add brandy, cut vanilla bean lengthwise and drop
into bottle.
Let stand 30 days.
Make approx 3 1/2 bottles (90
oz)

2 c All-purpose flour

1 1/2 ts Baking powder

pn Salt 2 1/2 tb Light molasses

2 tb Butter

1/4 c Milk (about)

Butter Molasses is known as treacle in the U.K.
These scones are
fragrant and chewy; very nice on a cold afternoon.
Preheat oven to
400F (205C).
Lightly grease a large baking sheet; set aside.
Sift
flour, baking powder and salt into a large bowl; set aside.
In a
medium-size saucepan, combine molasses and 2 tablespoons butter;
stir over low heat until butter is melted.
Make a well in the
center of dry ingredients; add molasses mixture and milk and mix
with a form to form a soft dough.
Turn out onto floured surfaces.
Roll out with a floured rolling pan or pat dough with your hands to
form a round about 1/2-inch thick.
Cut into rounds with a 2-inch
fluted or plain cookie cutter.
Place 1 to 1 1/2 inches apart on
baking sheet.
Bake 10 to 12 minutes or until

well risen and golden.
Transfer to a wire rack and cool 5
minutes.
Split and serve warm with butter.
Makes 12 to 15
scones.

3/4 oz Kahlua

3/4 oz Dark creme de cacao

3 oz Light cream or milk

2 Scoops vanilla ice cream

Preparation : Combine the ingredients and blend until creamy.
Pour into stemmed glasses to 1 inch from the top.
Top with whipped
cream and sprinkle with chocolate shavings.

3/4 c Water

1 tb Sugar

1 tb Pulverized Coffee

1 Cardamon Pod

Combine water and sugar in an ibrik or small saucepan.
Bring to
a boil; then remove from heat and add coffee and cardamon.
Stir
well and return to heat.
When coffee foams up, remove form heat and
let grounds settle.
Repeat twice more.
Pour into cups; let grounds
settle before drinking.
From Sheila Buff & Judi Olstien, “The
New Mixer’s Guide to Low-Alcohol and Nonalcholic Drinks.” Published
By HPBooks, Inc., 1986, ISBN 0-89586-458-4.

16 oz Pkg frozen strawberries,thaw

6 oz Froz pineapple juice,thaw

3 oz Froz apple juice, thaw

3 oz Froz orange juice, thaw

1 1/2 c Water

33 oz Bottle seltzer, chilled

Combine first 4 ingredients in container of blender; procees
until smooth.
Combine strawberry mixture and water in a large
pitcher; cover and chill at least 3 hours.
To serve, add seltzer to
juice mixture and stir gently.
Serve punch immediately.

1 qt Rum

1 qt Vodka

1 qt Strawberry juice

1 qt Orange juice

1 qt Pineapple juice

1 pt Fresh strawberries

1 pt Orange wedges

1 pt Pineapple chunks

Mix all ingredients well.
Chill.
Serve as you would punch.
This
beverage’s motto is: Hiroshima’s favorite since ’45.
Guaranteed to
bomb you into the next decade! NOTE: Orange juice & wedges and
pineapple juice & chunks can be substituted for your favorite
fruit.
However, the strawberries & juice is considered
MANDATORY! The vodka can also be substituted for your favorite
booze, but rum is MANDATORY!

6 oz Orange Jell-O; (2 pkgs)

1 c ;Boiling Water

1/2 c Pineapple Juice

1 qt Vanilla Ice Cream; Softened

7 oz 7-Up

8 Twinkies

Dissolve Jell-O in boiling water.
Add pineapple juice, ice cream
and 7-Up.
Mix thoroughly (In a blender if necessary to dissolve ice
cream), and pour into a deep pan, approximately 9-inches square.
Chill until mixture begins to set.
Lay Twinkies, flat side down, in
two rows of four across the top of the chilled gelatin.
If the
gelatin is properly chilled, it will resist the Twinkies.
You will
push them in and they will slowly rise.
Remember you don’t want
them buried.
Just semi-decended in the ooze.
Chill until fully set
and serve.