STRAWBERRY PUNCH (non-alcohol)
3 cans (6 oz.) orange juice concentrate, thawed.
3 cans (6 oz.) pink lemonade concentrate, thawed.
4 to 5 cups of water
2 liters ginger ale, chilled.
2 packages (10 oz.) frozen Strawberries (sliced)
Crushed ice (3 or 4 cups) or an ice ring
In a large bowl make up all 6 cans concentrates and the water. When combined add the strawberries and mix to combine. Add the ginger ale and crushed ice or ice ring and serve. Serves 20 to 30.
My file source unknown
CLASSIC BRUSSEL SPROUTS
Eileen talks about making ornaments for the holidays.
GINGERBREAD MEN ORNAMENT COOKIES
1 box gingerbread cookie mix1 small box raisins1 small pkg. red hots1 plastic drinking straw1 can clear acrylic varnish
Eileen talks about Hanukkah and Potato Pancakes
CLASSIC POTATO LATKES
2 pounds russet potatoes1 onion2 eggs, lightly beaten2 tablespoons flourSalt and freshly ground pepper to tasteVegetable oil for fryingSour cream and applesauce for topping
Eileen gives tips on Thanksgiving appetizers and decorations.
Eileen's featured recipes this week are crumb cakes.
GRAHAM CRACKER APPLE CRUMB CAKE
1 pkg. yellow cake mix1 1/3 cup water1/3 cup butter or margarine, softened4 eggs3/4 cup graham cracker crumbs1 1/2 teaspoon cinnamon2 1/2 cup pared, chopped apples1/2 cup brown sugar
2 tablespoons butter
2 tablespoons flour
Eileen talks about bean soup.
GARBANZO BEAN SOUP
1 large can garbanzo beans drained and rinsed
1 sweet potato or acorn squash peeled and cubed
1/2 teaspoon cinnamon
1 tablespoon cumin
2 chopped tomatoes
1 onion, chopped
1/4 teaspoon cayenne pepper
2 cups shredded carrots
5 cups chicken or vegetable broth2 cups fresh spinach, shredded
1 teaspoon salt
3/4 teaspoon pepper
Eileen talks about alfredo sauce.
FETTUCCINE ALFREDO (dairy)
12 ounces uncooked fettuccine pasta
6 tablespoons butter
2/3 cup whipping cream
1/2 teaspoon salt
white pepper to taste
ground nutmeg to taste
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)