|Cooking with Herbs|
|by Emelie Tolley|
Herb aficionados Emelie Tolley and Chris Mead offer dozens of delicious recipes that make use of the garden's edible bounty.
Results 1 - 10 of 13 for breakfast punch
Result Page: 1
1. Put 3 ice cubes in each glass. 2. Pour the 3 juices into a pitcher. Stir. Add 8 ounce club soda. 3. Pour equal amounts into 4 glasses. Serve.
Blend together in blender lemon juice and bananas. Add pineapple juice and orange juice. Boil together until dissolved water and sugar. Combine all ...
Mix all ingredients in a pitcher. Stir until sugar is dissolved. Serve over ice in tall glasses.
Put 3 ice cubes into one of four 8-ounce glasses. Pour the orange juice, and pineapple juice into a 32-ounce pitcher. Stir. Add cranberry juice and ...
Put croutons on bottom of casserole pan. Cook sausage and crumble over croutons. Pour egg mixture over and let set overnight in refrigerator. Bake at ...
Mix powdered breakfast drink, sugar, water, ... of ginger ale. Yields 20 cups. The kids love this. It can be refrozen even when mixed with the ginger ale.
Put everything into blender. Cover. Blend until smooth.
Combine instant breakfast drink and water, ... before serving, add carbonated beverage. Serve in pitchers over ice cubes, if desired. Yields: 2 gallons.
Combine instant breakfast drink with pineapple ... a 2 quart punch bowl, stirring until completely dissolved. Garnish with mint leaves. Makes 5 1/2 cups.
Makes 2 gallons of punch, light orange color.
Result Page: 1
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