Summer Sippers (10) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1. OLD FASIONED LEMONADE
Boil 2 cups GRANULATED SUGAR and 1 cup WATER in small saucepan 5
minutes, stirring occasionally. Remove from heat and stir in 1 cup
FRESHLY SQEEZED LEMON JUICE. Cool, then pour into jar and
refrigerate. To serve, stir in 2 TABLESPOONS syrup mix to 3/4 cup
WATER. Add ice.
Makes 20 servings.
2. PINEAPPLE-MELON SLUSH
Whirl one 16 oz can FROZEN PINEAPPLE and one medium size CANTALOPE
in blender or food processor until smooth.
3. ORANGE-VANILLA SHAKE
Whirl 4 peeled and cut-up ORANGES and 1 pint of VANILLA ICE MILK in
blender or food processor until smooth.
4. FRUIT FIZZ
Mix 2 cups APRICOT NECTAR, 2 cups PINEAPPLE JUICE and 1 cup ORANGE
JUICE in a large pitcher. Chill well. Just before serving, add 1 1/2
cups icy cold GINGER ALE.
5. GAZPACHO COCKTAIL
Cut 1 medium size peeled CUCUMBER in small chunks. Whirl in
blender with 1/3 cup freshly squeezed LEMON or LIME JUICE, 1 teaspoon
RED-WINE VINEGAR, 1 teaspoon HOT-PEPPER SAUCE and freshly ground
BLACK PEPPER to taste. Pour 4 cups 8-VEGETABLE JUICE into a large
pitcher. Add the cucumber puree and mix well.
6. BLUEBERRY BOG SPARKLER
Mix 3 cups BLUEBERRY-CRANBERRY DRINK with 2 cups prepared
LEMONADE in a large pitcher. Chill well. Just before
serving, stir in 1 1/2 cups icy cold GINGER ALE.
7. GINGER-LIME COOLER
Pour 4 1/2 cups GINGER BEER and 6 cups CLEAR LEMON-
LIME SODA into a large pitcher. Add 2 bags frozen
MELON BALLS.
8. FROSTED COFFEE
Whirl 4 cups of STRONG BLACK COFFEE and 2 pints
VANILLA, COFFEE, or CHOCOLATE ICE CREAM in the
blender. May take 3 batches as this should be
fluffy.
9. DOUBLE ORANGE COOLER
Mix 6 cups ORANGE JUICE, 5 cups CLUB SODA and 2 1/2
cups milk in a pitcher. Pour into tall glasses and
top with a scoop or ORANGE SHERBET.
10. CRANBERRY SANGRIA
In a large pitcher or punch bowl, mix 7 cups CRANBERRY
JUICE COCKTAIL, 5 small PEACHES or NECTARINES cut in
chunks, 1 sliced LEMON, 4 cups ICE CUBES and 5 cups
CLUB SODA.
Title: SUMMER SOUP
Categories: Soups, Vegetarian
Yield: 2 Servings
375 ml Vegetable stock
175 g Potatoes
1/2 lg Onion
1 Leeks
5 ml Olive oil
25 g Basil leaves
50 g Water cress
Ground black pepper
Clean the potato and cut into chunks Peel and chop the onion Rinse and
slice the leeks chop the basil leaves 1 Cmbneth stock, potatoes and
onions in a large saucepan. 2 Cook until the potatoes are tender
(about 20 minutes) 3 Heat oil in a nonstckfrin pn and saute leeks for
10 minutes
until almost tender. 4 Add the basil and watercressan cokfor a
further 5 minutes. Ad lak eppersou i ablndr 7 Return to the pan and
heat gently, then serve
Per Serving
137 calories 5.1g protein 24.9g carbohydrates
Carbohydrate breakdwon
6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre
Source from luhu.jp
Boil 2 cups GRANULATED SUGAR and 1 cup WATER in small saucepan 5
minutes, stirring occasionally. Remove from heat and stir in 1 cup
FRESHLY SQEEZED LEMON JUICE. Cool, then pour into jar and
refrigerate. To serve, stir in 2 TABLESPOONS syrup mix to 3/4 cup
WATER. Add ice.
Makes 20 servings.
2. PINEAPPLE-MELON SLUSH
Whirl one 16 oz can FROZEN PINEAPPLE and one medium size CANTALOPE
in blender or food processor until smooth.
3. ORANGE-VANILLA SHAKE
Whirl 4 peeled and cut-up ORANGES and 1 pint of VANILLA ICE MILK in
blender or food processor until smooth.
4. FRUIT FIZZ
Mix 2 cups APRICOT NECTAR, 2 cups PINEAPPLE JUICE and 1 cup ORANGE
JUICE in a large pitcher. Chill well. Just before serving, add 1 1/2
cups icy cold GINGER ALE.
5. GAZPACHO COCKTAIL
Cut 1 medium size peeled CUCUMBER in small chunks. Whirl in
blender with 1/3 cup freshly squeezed LEMON or LIME JUICE, 1 teaspoon
RED-WINE VINEGAR, 1 teaspoon HOT-PEPPER SAUCE and freshly ground
BLACK PEPPER to taste. Pour 4 cups 8-VEGETABLE JUICE into a large
pitcher. Add the cucumber puree and mix well.
6. BLUEBERRY BOG SPARKLER
Mix 3 cups BLUEBERRY-CRANBERRY DRINK with 2 cups prepared
LEMONADE in a large pitcher. Chill well. Just before
serving, stir in 1 1/2 cups icy cold GINGER ALE.
7. GINGER-LIME COOLER
Pour 4 1/2 cups GINGER BEER and 6 cups CLEAR LEMON-
LIME SODA into a large pitcher. Add 2 bags frozen
MELON BALLS.
8. FROSTED COFFEE
Whirl 4 cups of STRONG BLACK COFFEE and 2 pints
VANILLA, COFFEE, or CHOCOLATE ICE CREAM in the
blender. May take 3 batches as this should be
fluffy.
9. DOUBLE ORANGE COOLER
Mix 6 cups ORANGE JUICE, 5 cups CLUB SODA and 2 1/2
cups milk in a pitcher. Pour into tall glasses and
top with a scoop or ORANGE SHERBET.
10. CRANBERRY SANGRIA
In a large pitcher or punch bowl, mix 7 cups CRANBERRY
JUICE COCKTAIL, 5 small PEACHES or NECTARINES cut in
chunks, 1 sliced LEMON, 4 cups ICE CUBES and 5 cups
CLUB SODA.
Title: SUMMER SOUP
Categories: Soups, Vegetarian
Yield: 2 Servings
375 ml Vegetable stock
175 g Potatoes
1/2 lg Onion
1 Leeks
5 ml Olive oil
25 g Basil leaves
50 g Water cress
Ground black pepper
Clean the potato and cut into chunks Peel and chop the onion Rinse and
slice the leeks chop the basil leaves 1 Cmbneth stock, potatoes and
onions in a large saucepan. 2 Cook until the potatoes are tender
(about 20 minutes) 3 Heat oil in a nonstckfrin pn and saute leeks for
10 minutes
until almost tender. 4 Add the basil and watercressan cokfor a
further 5 minutes. Ad lak eppersou i ablndr 7 Return to the pan and
heat gently, then serve
Per Serving
137 calories 5.1g protein 24.9g carbohydrates
Carbohydrate breakdwon
6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre
Source from luhu.jp