Hot Food & Recipes

Servings: 1 Servings
Category: Beverages
Ingredients

• 1 qt 86-proof bourbon
• 9 oz Light rum
• 4 oz Dark Jamaican rum
• 6 oz Apricot flavored brandy
• 12 oz Lemon juice
• 24 oz Orange juice
• 1 qt Strong black tea
• 1/4 c Sugar

Directions
Pour all ingredients over a large block of ice in punch bowl. Stir well to dissolve sugar. Let mixture ripen one hour in refrigerator before serving. Recipe By : Playboy’s Host & Bar Book: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 1 Servings
Category: Beverage
Ingredients

• 1 qt Strong black tea
• 1 qt Rye whiskey
• 1 Bottle red wine
• 1 pt Jamaica rum
• 1/2 pt Dry gin
• 1/2 pt Brandy
• 1 Jigger benedictine
• 1 pt Orange juice
• 1/2 pt Lemon juice

Directions
Here’s a drink taken from The Bartender’s Guide by Patrick Gavin Duffy that I found, er, interesting. More can be found in the Guide. Good Luck Combine all ingredients in a large punch bowl with a block of ice. If found too dry, Sugar Syrup may be added. Decorate with twists of Lemon Peel. This makes a lot. ABOOTCH@SFSUVAX1.SFSU.EDU (BOKUM BOP TILL YOU DROP) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Beverage
Ingredients

• 1 qt Brandy
• 1 qt Rum
• 1 qt Sherry
• 1 qt Vodka
• 2 c Sugar
• 8 Lemons; juice of
• 1 -(up to)
• 2 Bottles sparkling water

Directions
Cool brandy, rum, sherry & vodka and mix. Add sugar & lemon juice & cool for 3-4 hours. Add cold sparkling water just prior to serving. CPT KIRK J. CUNNINGHAM From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 25 Servings
Category: Beverages | Alcohol
Ingredients

• 1 qt Strong black tea
• 1 qt Rye whiskey
• 1 Bottle red wine (26oz)
• 1 pt Jamaica rum
• 1/2 pt Brandy
• 1 Jigger Benedictine
• 1 pt Orange juice
• 1/2 pt Lemon juice

Directions
Combine all the ingredients in a large punch bowl with a block of ice. If found too dry, sugar syrup may be added. Decorate with twists of lemon peel. Makes 25-30 cups.

Servings: 8 Servings
Category: Beverages | Vegan | Vegetarian
Ingredients

• 1 1/2 qt Hot; not boiling, water
• 3 c Rice
• 2 1/4 ts Cinnamon; divided
• 1/2 c Sugar
• 2 c Rice milk

Directions
In large bowl, pour hot water over rice and 2 teaspoon cinnamon. Soak 24 hours, covered. Drain liquid from rice, reserving liquid. In food processor or blender, process rice in two batches with bout 1 cup of soaking liquid per batch until nearly smooth. Return rice to remaining soaking liquid. Strain mixture through several layers of cheesecloth or coffee filters. (This could take as long as an hour.) Add sugar, rice milk and remaining cinnamon to strained liquid. Refrigerate until chilled . Before serving, process or shake to thoroughly blend. Makes 8 servings of about 1 cup each. Helpful Hint: Try making this drink with different varieties of rice. Jasmine rice, for example, creates a different flavor than basmati or other rice. Formatted by Karen Sonnessa Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by “Karen Sonnessa” on May 5, 1998

Servings: 1 Servings
Category: Beverages | Valentines
Ingredients

• 1 ts Creme de menthe; (green)
• Chilled champagne

Directions
1. Pour Creme de Menthe into a champagne flute and then fill with champagne. Recipe by: http://www.sugarplums.com/ezine/romanticfoods.html Posted to recipelu-digest Volume 01 Number 586 by RecipeLu on Jan 23, 1998

Servings: 1 Servings
Category: Beverage
Ingredients

• 1 cn (46-oz) pineapple juice
• 1 cn (46-oz) apricot nectar
• 1 cn (12-oz) frozen orange juice
• 1 cn (12-oz) frozen lemonade
• 1 c Apricot brandy
• 1 c Vodka
• 7-Up

Directions
Combine juices & liquors in a large bowl. Place in freezer. Stir after about 4 hours. Freeze well, about 24 hours. Fill glass about 1/2 to 2/3 full of frozen mixture. Fill with 7-Up & serve. Wonderful summertime drink. MADGE SABA From , the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Recipe
Category: Beverages
Ingredients

• 1 cn 46oz Apricot Nector
• 1 cn Pineapple juice
• 3 6oz.cans frozen limeade
• -concentrate
• 3 Bottles ginger ale,
• -28oz each

Directions
Combine Apricot nector, pineapple juice, and concentrate in punch bowl. Stir in ginger ale. Add ice ring with lime slices etc. NOTES : For adults add Rum From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Beverages
Ingredients

• 1 oz Creme de menthe
• 1 oz Brandy
• 2 Scoops vanilla ice cream

Directions
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! From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Beverage
Ingredients

• 1 ga Apple cider; untreated
• 3 1/4 c Sugar
• 1 Campden tablet
• 1/2 pk All-purpose wine yeast

Directions
Mix all ingredients. Ferment under fermentation lock. Rack when fermentation slows & sediment forms in bottom of jug. Allow fermentation to finish & rock until wine is clear. Age as long as possible. Normally drinkable after 3 months, better after 6 months, outstanding after 12 months. Makes a medium dry wine. For a sweet wine, use 4 cups of sugar. COL R.M. SINGLETARY From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.