Make Fast – Wait Long Liquor

2 cups sugar (raw sugar is best, white is also fine)
1 liter Vodka (the cheapest available)
2 cups nectar (can use herb extracts, coffee, etc.)

Heat the nectar and sugar until disolved, cool, add the vodka
and store in airtight bottles … and let it sit for a year.

I put a piece of firm fruit in the bottle also. Looks great
and adds to the flavor. I also use jackfruit, lychee, guava
and other tropical fruits growing in my (or neighbors’) yard.
A friend made some with anis seeds and it it golden ambrosia!

If these fruit are not available, get a can of fruit in syrup
and mix the syrup with the vodka, adding some of the fruit.
Jackfruit and lychee are very distinctive and delicious.

(For those who like a sweeter, more syrupy liquor, use a little
less vodka or more sugar. This recipe is a little on the tart
side, but after a year on the shelf, it gets as mellow as
as the best. The sweeter ones are a real treat on vanilla
Tofutti or other VLF ices.

AVIYAL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Vegetarian, mixed
1/2 c Coconut (grated)
2 Green/Red Chillies
2 ts Kozhambhu powder
2 c Yogurt

Boil vegetables for about 5 minutes. Add yogurt and
powder to vegetables. Bring to boil.

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Carrot Vichyssoise

Recipe By : Cooks ‘Round The Globe – The Old Globe Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups chicken broth
6 tablespoons butter
2 cups green onion — without tops, sliced
4 tablespoons flour
4 cups carrot — peeled and sliced
1 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sour cream
— Garnish —
sour cream
chives — chopped

Comment: This recipe is really easy to make and excellent served hot or
cold. Make sure your blender can tolerate hot stuff or use one of those
“one prongers” made by Braum or other manufacturers.

Heat chicken broth; set aside and keep warm.
Melt butter, add onions and saut? 5 minutes; stir in flour.
Gradually add hot broth and bring to a boil. Add carrots, salt, and
pepper; simmer 30 minutes.
Puree in blender and stir in sour cream.
Serve hot or cold; garnish with sour cream and chives.

Note: I had a Japanese roommate that added rice and fukujinzuki
(Japanese pickled veggies) with also was excellent in it.

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Rhubarb Slush

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 C. rhubarb
8 C. water
3 C. sugar
1/2 C. lemon juice

Cook all this together and strain. Then add 1 small package
strawberry Jello and 2 cups vodka. Makes about one 5 quart ice
cream pail. “Freeze.” Scoop into glasses and add 7-Up or Sprite.

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Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

Title: Busy Day Soup
Categories: Soups
Yield: 1 servings

2 lb ground beef
32 oz mixed vegetables
56 oz tomatoes
12 oz tomato sauce
1 onion — chopped
1 c barley
1/2 c sugar
8 c water — more if needed
: salt — to taste
: pepper — to taste

Brown ground beef and onions. Drain. Add rest of
ingredients and cook for at least 1 hour.

MAKES ALOT !!!!!!!!

Recipe By : Senior Girl Scout Troop #120

Date: Wed, 30
Oct 1996 12:18:47 -0500 (

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Title: Shortbread Biscuits
Categories: Cookies
Yield: 40 servings

—–aussie women’s weekly
-best—–
2 Butter
1 c Icing sugar (powdered sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pn Salt

Cream butter and sugar until light and fluffy. Add sifted flour and
cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead

lightly.
Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic
wrap, refrigerate 1 hr or until firm. Cut into 1/4″ slices. Place on oven
trays. Bake 350F, 10-15 mins or until cooked.

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CHEESY SAUSAGE BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild pork sausage
1 md Onion, finely chopped
1 cn 11 oz. Cheddar soup
1/2 c Water
3 c Self rising flour

Crumble sausage into a large skillet; add onion and cook over low heat
until sausage browns. Drain well on paper towel. Combine all ingredients,
stirring until dry ingredients are moistened well. Drop batter by
spoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 425
degrees for 15 minutes or until lightly browned. Randy Rigg

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Title: Cauliflower Ginger Soup
Categories: Appetizers, Soups, Vegetables
Yield: 8 servings

2 1/2 lb Caulflower
6 oz Onion, chopped
1/2 oz Ginger, chopped
2 ts Vegetable oil
1 1/2 pt Vegetable stock
1 1/2 ts Salt
Pepper, to taste

Slice off cauliflower base discard the discoloured outer leaves.
Thinly slice the the remaining leaves break the cauliflower into
florets. Wash drain well.

Heat the oil in a soup pot saute the cauliflower onion over medium
heat, covered, for 10 minutes. Do not allow to brown. Add ginger,
stock, salt pepper. Bring to a boil, cover simmer for 30
minutes. Cool slightly.

blend cooled soup in a blender or food processor until smooth.
Return to pot heat until warmed through. Serve immediately.

Elizabeth Brand, “Vegetables”

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THE GOVERNOR’S GROG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Lemon, freshly squeezed
– juice and pulp
1/4 c Sugar
1 c Cranberry Juice
1 c Orange Juice
1 c Very Strong Tea (use three
– tea bags)
Cinnamon Sticks and Orange
– Slices, for garnish

In a medium saucepan heat juices, sugar and tea
together, but do not boil. Pour into glass coffee mugs
and garnish each with a cinnamon stick and orange
slice. To serve cold, chill well and present in a
stemmed goblet or iced tea glass, garnished the same.

Makes about 4 cups

Source: Yankee Magazine’s Great New England Food
Festival Recipes Shared by: Norman R. Brown

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Title: Nasturtium Grape Salad
Categories: Salads, Appetizers, Vegetables, Flowers
Yield: 4 servings

1 ea Head red lettuce
1 c Seedless grapes
8 ea Nasturtium leaves
16 ea Nasturtium blossoms

——————————TANGY VIAIGRETTE——————————
3 tb Salad oil
1 tb White wine vinegar
1 1/2 ts Dijon mustard
1 pn Black pepper

On each of four plates, arrange 4 or 5 red lettuce leaves, 1/4 cup of
grapes, 2 nasturtium leaves 4 nasturtium blossoms.

VINAIGRETTE: Whisk together all the ingredients in a small bowl.
Drizzle the dressing equally over each salad. Serve immediately.

“Vegetarian Gourmet” Summer, 1994

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