Orange Cinnamon Coffee

    1/4 c  Ground coffee
      1 tb Grated orange peel
    1/2 ts Vanilla extract
  1 1/2    Cinnamon sticks

Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce


Yield: 1 Servings

Orange Champagne Cocktail

      1    4/5qt bottle champagne chill
      1    28 oz bottle ginger ale
      2 c  Orange juice, chilled
           Frozen Strawberries

Combine champagne, ginger ale, and orange juice. Float strawberries on top.


Yield: 1 Servings

Orange Cafe Au Lait Mix

    1/2 c  Powdered Nondairy Creamer
    1/2 c  Sugar
    1/4 c  Instant Coffee; dry
      1 ts Dried Orange Peel
    1/4 ts Ground Cinnamon

Place all ingredients in blender or food rpocessor. Cover and blend on high speed 30 seconds, stopping blender after 15 seconds to stir, or process 5 to 10 seconds, until well mixed. Store in tightly covered container at room temperature up to 6 months. For each serving, place 2 teaspoons mix in cup. Fill with 2/3 cup boinling water. About 1 cup mix (24 ).

Nutrition Information per serving: Calories 30, Protein 0g, Carbohydrates 5g, Fat 1g, Cholesterol 0mg, Sodium 5mg, Potassium, 35mg.
Yield: 1 Servings

Orange Brutus (Orange Julius)

      6 c  Orange juice
      1    Envelope Dream Whip Powder
    1/2 ts Vanilla
      1 pk (3.4 oz)INSTANT
           -vanilla pudding &
           -pie filling mix

In a blender, puree 3 cups orange juice and all remaining ingredients until smooth. Stir in remaining 3 cups orange juice. Serve over cracked ice. Makes 6 drinks.


Yield: 6 Servings

Orange & Grand Marnier Parfait

    1/2 c  Grand Marnier
      4 oz Sponge cake; diced
    1/3 c  Water
      3    Oranges; zested & sectioned
           - with the membranes removed
    1/2 c  Sugar
      8    Egg yolks
      1 c  Grand Marnier
      8    Egg whites
    1/2 c  Sugar
  1 1/4 c  Heavy cream; whipped

In a small bowl place the 1/2 cup of Grand Marnier and the pieces of the sponge cake. Let the cake sit for 10 minutes, or until all of the liquid is absorbed. In a small saucepan place the water and bring it to a boil. Add the orange zest and blanch it for 3 minutes. Drain off the water and add the orange zest to the soaked cake. Mix it together well and set it aside. In a medium bowl place the first 1/2 cup of sugar, egg yolks, and the 1 cup Grand Marnier. Whip the ingredients together for 4 to 6 minutes, or until the mixture becomes light and creamy. In another medium bowl, place the egg whites and the second 1/2 cup of sugar. Whip the ingredients together for 4 to 6 minutes, or until stiff peaks are formed. Gently fold the egg white mixture into the egg yolk mixuture. Gently fold in the soaked cake with the orange zest, then the whipped cream. Pour the mixture into a large serving bowl and freeze it for 1 hour. Garnish the parfait with the orange sections.


Yield: 8 Servings

Orange & Coffee Bean Cordial

      1    Orange, extra large
     44    Coffee beans
     44    Sugar cubes
      1    Vanilla bean (1 inch)
      1 pt Cognac*

Wash orange and make as many small slits in it as possible.Stick a coffee bean in each slit and place the rest of the beans in the jar. Add the sugar cubes and the orange. Pour in cognac and add vanilla bean. Let the drink mature for 1 1/2 to 2 months. Strain, squeezing juice from orange, and filter. Ready to serve. *Vodka or rum may also be used.


Yield: 1 Servings

Only Two/ Solo Dos

      2    Parts Scotch Whisky
      1    Part Pisco
      1    Part Campari Red Bitter
      3 ds Strega Yellow Liqueur

IN A MIXING GLASS WITH 4-5 ICE CUBES POUR: 2 PARTS SCOTCH WHISKY (YES, USE THAT GOOD JOHNNY WALKER RED, DON'T BE SHY!) PLUS ONE PART PISCO (EITHER THE PERUVIAN OR THE CHILEAN PISCO WILL DO!) AND ONE PART CAMPARI RED BITTER. COMPLETE WITH 3 DASHES OF STREGA YELLOW LIQUER, STIR AND SERVE IN A TALL MARTINI-TYPE GLASS. SPRINKLE WITH ORANGE PEEL JUICE AND CHEERS. BUT REMEMBER: ONLY TWO GLASSES, 'CAUSE THREE IS NOT ENOUGH !


Yield: 1 Servings

One Gallon Punch

--TEA--
      4 ts Tea; heaping
      4 c  -Water

--SUGAR SYRUP--
      2 c  Sugar
      1 c  Water

--REMAINING INGREDIENTS--
      1 c  Lemon juice
      1    Bottle Ocean Spray cranberry
           -juice
      1 sm Can pineapple juice

Make a quart of hot tea. Make sugar syrup by combining sugar and water; bring to a boil and boil 5 mins. Add the tea, let cool a little. Add lemon juice, cranberry juice, and pineapple juice. Let stand until cool enough to put in frig. I put 2 trays of ice cubes in a gallon jug and then pour in the punch, add enough water to fill.


Yield: 1 Servings

Old-Time Ladies Auxiliary Coffee

      1 c  Regular grind coffee
      1    Egg, lightly beaten
      1    Egg shell, crushed
           Few grains of salt
      8 c  Cold water

Mix the coffee, beaten egg, crushed egg shell and salt. Wet with cold water and wring out a cloth bag large enough to permit the coffee to swell until double in bulk. Place the coffee inside the bag and tie shut. Bring the 8 cups of water to a full boil and pop in the bag of coffee. Let simmer 10 minutes, pushing the bag up and down several times. Remove the bag and serve the coffee at once. Makes 12 excellent cups.


Yield: 12 Servings

Old-Fashioned Root Beer

      2 oz Root-beer concentrate
      8 c  Sugar
     10 qt Water; plus 1 cup
    1/4 oz Yeast

Recipe by: Time-Life - Bevereges Mix 1/4 Ounce of Yeast With 1 cup tepid water and let stand 10 minutes. Add the root-beer concentrate to the sugar, mix well and dissolve in 10 quarts of tepid water. Add the yeast mixture, stir well and bottle the root-beer immediately, fastening the caps securely. Set in a warm, draft-free place for 3 - 4 days until the root neer become effervescent. Serve chilled. Makes about 10 quarts.


Yield: 1 Servings

Old-Fashioned Ginger Beer

           --For The Starter--
    1/2 oz Yeast
      2 ts Sugar
           --To Feed The "Plant"--
      7 ts Ground Ginger
      7 ts Sugar
           --To Flavour--
  1 1/2 lb Sugar
           Juice Of 2 Lemons

Mix starter ingredients with 3/4 pint of warm water in a glass jar. Stir, cover and leave in a warm place for 24 hours. This is your starter "plant". Feed the "plant" with 1 teaspoon each of ground ginger and sugar each day. After 7 days strain through a fine sieve. Dissolve the sugar in 2 pints of water. Add the lemon juice and the liquid from the "plant". Dilute with 5 pints of water, mix well and store in corked bottles for at least 7 days. Use strong bottles as pressure may build up which will cause thin bottles to explode. For the same reason use corked bottles rather than those with a more secure closure that will not 'give' under pressure. Ross requested a recipe for ginger beer. This is a recipe that I have often used and it produces a really old-fashioned drink. It is quite a long process but well worth the effort. The amount of sugar in the final stage can be varied according to taste. Please excuse the use of Imperial measures - I am only a poor ignorant pom.


Yield: 1 Servings

Old Virginia Wassail -Fggt98b

      2 ea Quarts sweet apple cider
      2 c  Orange juice
      1 c  Lemon juice
      4 c  Pineapple juice
      1 x  Sugar to taste
      1 ea Stick of cinnamon
      1 ea Teaspoon whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and sugar in stainless steel percolator. Place cinnamon and cloves in percolator basket; perk 18 to 20 minutes. YIELD: Serves 30 when using 4-ounce cups of Old Virginia Wassail.


Yield: 30 Servings

Cold Gazpacho

      1 ea Green pepper, diced
      4 ea Tomatoes, diced
      1 ea Onion, diced
      3 ea Garlic cloves, minced
      3 c  Water
    1/4 c  Wine
      3 ts Lemon juice
      1 ea Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. Serves 4


Yield: 4 Servings

Root Beer

      5 qt Water
    1/2 oz Burdock root, dried
    1/2 oz Sarsaparilla root, dried
    1/2 oz Spikenard root, dried
    1/8 ts Yeast, granulated
    1/4 oz Hops
    1/2 oz Yellow dock root, dried
    1/2 oz Sassafras root, dried
  1 1/2 c  Sugar

Simmer herbs in water for 30 minutes. Add sugar, stir to dissolve, and strain into a crock. Cool to lukewarm, add yeast, and stir well. Cover crock and leave to ferment for about an hour. Bottle as described in Soft Drink Tips and store in a cool place. Makes about one gallon. *** Notes included with the recipe: "Root beer extracts, usually in an amount suitable for five gallons of beverage, are available from Hires, Schilling, and other herb and spice purveyors. These yield a drink that's very close in flavor to commercial root beers. Making your own infusions, however, allows for experimentation and a distinctive 'house' brew. Ours is less sweet than most."


Yield: 24 Servings

Spiced hot chocolate

    1/2 c  Sugar
      3 oz Unsweetened chocolate
      1 ts Ground cinnamon
    1/4 ts Salt
    1/4 ts Ground nutmeg
  1 1/2 c  Water
      4 c  Milk
      6    Cinnamon stick stirrers

In a saucepan, combine sugar, cinnamon, nutmeg and salt. Stir in water and add chocolate. Stir over medium heat until chocolate is melted. Bring to a boil, reduce heat, and simmer for about 3 minutes, stirring constantly. Add milk and heat through. Serve with a cinnamon stick stirrer in each cup. Serves 6


Yield: 6 Servings

White fuzzy navel

      3 ea LARGE ORANGES
      2 c  VANILLA ICE CREAM
    1/2 c  PEACHES
      4 ea ICE CUBES
      1 ea FRESH MINT

CUT ORANGES BY REMOVING THE TOP 1/4 OF THE ORANGE FROM THE BLOSSOM END. WITH A SPOON SCOOP OUT PULP AND JUICE. SCRAPE SHELLS CLEAN: CHILL IN REFRIGERATER. IN A BLENDER, COMBINE PULP AND JUICE OF TWO (2) ORANGES WITH ICE CREAM, PEACHES AND ICE CUBES. BLEND UNTIL SMOOTH. TO SERVE, POUR INTO CHILLED ORANGE SHELLS. GARNISH WITH MINT AND SERVE WITH SHORT STRAWS. MAKES 2 1/2 CUPS.


Yield: 3 Servings

Leslie's mock libation

      1 c  FRESH ORANGE JUICE
      2 ea ORANGE SEGMENTS
      1 tb PLAIN YOGURT
    1/2 ts DRY ORANGE FLAVORED GELATIN
      3 ea ORANGE OR GRAPEFRUIT SEGMENT
      1 ea FRESH MINT
      1 ea PREPARED GLASS

CHILL TALL GLASS IN FREEZER (10 TO 12 OZ GLASS). TURN CHILLED GLASS UPSIDE DOWN ON A SMALL AMOUNT OF ORANGE GELATIN. RETURN TO FREEZER. IN A BLENDER, COMBINE ALL INGREDIENTS, EXCEPT FOR GARNISH. BLEND UNTIL SMOOTH. POUR INTO PREPARED GLASS. GARNISH WITH 3 ORANGE SEGMENTS THREADED ON LONG WOODEN SKEWER. TOP WITH MINT. MAKES 1 SERVING - ABOUT 9 oz.


Yield: 1 Servings

Citrus berry slush

      1 pt FRESH STRAWBERRIES
      2 c  VANILLA ICE CREAM
      1 ea GRATED PEEL OF 1 LEMON
    1/2 c  FRESH LEMON JUICE
    1/2 c  FRESH ORANGE JUICE
    1/2 c  SUGAR
      1 c  CRUSHED ICE
      1 ea LEMON PEEL FOR GARNISH

RESERVE 4 STRAWBERRIES FOR GARNISH. HULL, SLICE AND PUREE REMAINING BERRIES IN BLENDER TO YIELD 1 CUP. IN THE BLENDER, COMBINE 1 CUP STRAWBERRY PUREE AND REMAINING INGREDIENTS EXCEPT LEMON AND STRAWBERRY GARNISH. BLEND UNTIL SMOOTH. MAKES 4 CUPS. GARNISH WITH LEMON PEEL AND WHOLE STRAWBERRY. USE A SHARP KNIFE OR ZESTER TO CUT A 10" STRIP OF LEMON PEEL FOR GARNISH.


Yield: 4 Servings

Irish coffee (chef's)

      2 oz Kahlua or coffee liqueur
      2 oz Irish Whiskey
      4 c  Hot coffee
    1/4 c  Whipping cream, whipped

Pour one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to each cup. Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping tablespoonsful of whipped cream on top of each. Serve HOT. Serves 4


Yield: 4 Servings

Peach smoothie

      2 c  Sliced peaches
      3 tb Lemon juice
      1 tb Rum
      1 c  Chopped ice

Place all ingredients in blender and whirl for about 20 seconds. Serve immediately. Serves 2


Yield: 2 Servings