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August 9, 2010

Three Recipes to Maintain Your Cool

Filed under: Authors, Cooking, MHS press — Alison Aten @ 10:06 am

Beer Margarita at Hell's Kitchen

Beer Margarita

3/4 cup frozen limeade
3/4 cup Summit Extra Pale Ale
3/4 cup tequila
Fresh lime wedges

Place limeade, ale, and tequila in a blender and top with ice cubes. Blend well and pour mixture into 4 margarita glasses. Garnish with lime wedges.

From Damn Good Food: 157 Recipes from Hell’s Kitchen by Mitch Omer and Ann Bauer

Hibiscus-Pineapple Iced Tea

3 bags hibiscus tea
Ice cubes
6 cups pineapple juice, fresh if possible, divided
Fresh pineapple wedges, strawberries, or mint for garnish

To prepare tea, bring 3 cups water to boil. Pour over tea bags and brew until very red in color. Cool to room temperature. Just before serving, place ice cubes in 6 tall glasses. Pour 1 cup pineapple juice into each glass. Very slowly add 1/2 cup tea to each glass, tilting the glass to minimize blending tea with pineapple juice so that there are layers of color. Garnish with fresh pineapple, strawberries, or mint. Serve immediately.

From Come One, Come All: Easy Entertaining with Seasonal Menus  by Lee Svitak Dean

7-Up Party Punch

1 pint lemon or orange sherbet
6 (8-ounce) bottles of 7-Up

Put sherbet in a large punch bowl. Pour the 7-Up over it and stir gently.

From Potluck Paradise: Favorite Fare from Church & Community Cookbooks by Rae Katherine Eighmey and Debbie Miller

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