|Food Equipment Digest|
|by Lois Snowberger|
This book puts the " yellow pages" for the foodservice industry at your finger tips Well organized charts, lists, and tables with up-to-date infor...
1 - 10 of 213 for allspice tea
In large saucepan, combine juices, tea, sugar, salt ... Stir often. Remove spices. Float oranges and cloves in punch and simmer 20 more minutes. Serve hot.
Combine all ingredients ... 1 well-rounded teaspoon tea. Mix in ... a boil. Add 1/3 cup mix; stir until dissolved. Serve hot or over ice. Makes 3/4 cup.
Tie allspice and cloves in cloth. Place in 4 quarts water; bring to a boil, place tea bags, juice of oranges and lemons, sugar and pineapple juice. Keep warm.
Mix well an store in dry container. Use 2 teaspoons to 1 cup hot water. NOTE: For 1 quart of tea, use 1/3 of the mix to 1 quart of hot water.
Steep tea bags in 2 ... nutmeg, cinnamon and Allspice. Remove tea ... juice, orange juice, cranberry juice. Keep hot in carafe, also very good served cold.
Combine. Store covered. For 1 cup add 2 teaspoons mixture and boiling water to tea cup.
Steep raisins and sugar in tea overnight. Next day ... greased loaf pans at 350 degrees for 1 1/2 hours. Test before removing from oven. Bread freezes well.
Add tea to raisin and ... large bowl; add flour to mixture. Add eggs and mix. Add spices. Grease and flour 2 loaf pans. Bake at 350 degrees for 2 hours.
Put sugar, COLD ... minutes. Put in tea leaves (tied in ... minutes. Strain if desired. You may add lemon slices and cinnamon sticks to each cup when serving.
About 30 minutes ... high heat, heat tea bags, spice bag, ... quart punch bowl. Pour hot mixture over apples. Makes 28 (1/2 cup) servings. 60 calories each.
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