Singapore Sling Slush

Ingredients

  • 12 oz. gin
  • ½ cup cherry brandy
  • ½ cup grenadine
  • ½ cup lemon juice
  • 1 small can frozen lemonade
  • 4 cups water
  • 6 oz. cherry juice (reserve cherries for garnish)
  • 1 – 19 oz can pineapple juice

Directions

  1. Combine all ingredients in a 4 litre ice cream pain and set in deep freeze overnight. Stir several times while freezing. Fill glass ¾ full and then add sprite or seven-up.

Sauteed Apples

Yield

2 cups

Ingredients

  • ¼ cup butter
  • 4 large tar apples, peeled, cored and sliced ¼ inch
  • 2 tsp cornstarch
  • ½ cup cold water
  • ½ cup brown sugar
  • ½ tsp ground cinnamon

Directions

  1. In a large skillet or saucepan, melt butter over medium heat, add apples. Cook, stirring constantly until apples are almost tender, about 6 to 7 minutes.
  2. Dissolve cornstarch in water, add to skillet. Stior in brown sugar and cinnamon. Boil for 2 min.
  3. Remove from heat and serve warm

Russian Tea

Ingredients

  • 2 cup tang
  • 1 ½ cup sugar
  • 1 cup lemon flavoured instant tea
  • 1 tsp cinnamon
  • ½ tsp cloves

Directions

  1. Combine. Add 2 tsp. to 1 cup of boiling water for tangy hot drink

Rhubarb Slush

Brenda Cox

Ingredients

  • 2 cup sugar
  • 8 cups water
  • 3 cups diced rhubarb
  • 1 pkg frozen strawberries
  • ½ cup lemon juice
  • 26 oz. alcohol
  • small strawberry jello

Directions

  1. Boil 20 minutes. Put through colander. Save liquid Put pulp through blender. Blend to liquid and add to liquid. Add 26 oz. alcohol and one small strawberry jello. Mix and freeze. Serve with soda water