|The Book of Cocktails|
|by Hilaire Walden|
Following the success of the original Book of Cocktails, The Book of Cocktails, Volume 2 is a tantalizing selection of drinks from all over the world.
Results 1 - 10 of 66 for cocktail preparation
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Wash celery. Using a vegetable peeler, peel long, tough strings from outer side of celery (or break celery pieces and peel off strings). Very finely ...
In a large ... 2 packages of cocktail weiners (miniature hot ... or freeze until ready to serve. To serve, heat and place in a chafing dish or serve hot.
This stuff is ... great for Shrimp cocktail, fried shrimp ... a small bowl and refrigerate for at least an hour before serving. Enjoy! "Crazy"Joe Deforge
Mix together mustard ... pot. Place bite- size cocktail weiners or hot dog pieces in mixture. Keep warm. Flavor increases the longer weiners are kept warm.
Arrange lettuce on ... drizzle with Zippy Cocktail Sauce before serving. ... ingredients, stirring until smooth. Cover and chill at least 2 hours. Yield: 1 cup.
Mix Knox Gelatin, ... 1/2 cups fruit cocktail. Chill again ... mounds. Heap into baked pie shell. Decorate with remaining fruit cocktail. Chill 2 to 4 hours.
Cut hot dogs into 1 inch pieces. Melt jelly and mustard over medium heat. Add franks and heat. Keep hot in fondue pot or chafing dish. Serves 8.
Combine all ingredients in a saucepan. Bring to a boil, cooking until sausages are hot. Put in fondue or crock pot (something to keep them warm). ...
Combine mustard and jelly in chafing dish or saucepan over low heat. Add meat and heat through. Serve hot. If in a hurry, you may use straight ...
Combine chili sauce, marmalade, franks and mustard until heated through. Serve in bowl with toothpicks.
Result Page: 1
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