BeveragesLooking at Cooking with Mildred Swift Frost the rims of the glassed by dipping them in lemon or orange juice, then in granulated sugar. For glamor and faster dissolving, pass a pitcher of simple syrup instead of sugar (equal parts of sugar and water, boiled 5 minutes.) Add a long curl of lemon peel (made … Continue reading Tricks Appeal With Iced Tea
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 packages raspberry or strawberry Kool-Aid Prepare according to directions. Add: 1 tall can pineapple juice2 cans apricot nectar1 large frozen lemonade1 large frozen orange juice Makes about 1 1/2 gallon.
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz low-fat plain yogurt 1 banana*14 oz. unsweetened frozen strawberries*1/2 unsweetened orange juice1 cup skim milk1 tsp vanilla extract3 to 4 packets Equal® or Sweet & Low® 8 ounces equals 1 serving. *May substitute 14 ounce can unsweetened pineapple (add fruit and juices) for strawberries and orange … Continue reading Breakfast Shake
Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 46 oz pineapple juice12 oz orange juice (frozen)6 oz lemonade (frozen)6 bananas (in blender)4 to 6 cups sugar and 3 cups water (bring to boil) Mix ingredients thoroughly and freeze. When ready to serve pour 4 big Sprites® over above.
Stella Roberts Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 packages lime Jello®1 package lime Kool-Aid®2 small cans frozen orange juice1 small can frozen lemonade4 pint water1 large can pineapple juice1 quart ginger ale Mix, adding ginger ale just before serving. IN HONOR OF OUR CHILDRENJENNIFER AND VICTORIA AND OUR GRANDCHILDREN JEROD, JEFFREY, JESSICA, AND … Continue reading Lime Punch