|New England Country Store Cookbook|
|by Peter W. Smith|
The Recipe Resource Guide of outstanding Country Innkeepers & Restaurants Chefs This definitive collection of New England recipes, drollery, and f...
1 - 10 of about 870 for clove lemonade
Wash meat, butterfly ... onion along with cloves inside butterflied loin ... Pour Mike's Hard Lemonade over meat. Add ... occasionally with remaining marinade.
Mix all dry ingredients and store in air tight container. Use 2 level teaspoons. Mix per 6 ounces hot water.
Combine ingredients and store in a tightly covered jar. For one serving, place one rounded teaspoon in a cup. Add boiling water.
Mix thoroughly. Use 2 rounded teaspoonfuls to a cup of boiling water. For large quantities use 1 cup dry mix to 10 cups water.
Mix all ingredients together and put in air tight container. As needed, add 2-3 teaspoons of mixture to each cup/mug of hot water. Stir and serve.
Mix together above ingredients. When needed, mix 2 1/2 heaping teaspoons to every 1 cup of boiling water.
Mix fruit juices. Place over low heat while adding sugar and spices. Add water and tea. Heat well. Crockpot may be used.
Mix together. Use 2 teaspoons per cup (or more depending on taste). Add 1/2 teaspoon ginger for a soothing drink to relieve colds.
Mix all together and store in an airtight container. To serve, place 1 1/2 tablespoons of mix in a cup and add boiling water.
Mix and store in an air-tight container. Use 3 teaspoons of mix for 1 cup of tea. Makes 25 cups. Use in crock pot to serve several.
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