Greatest Recipes

2 lb Boneless chicken breasts

1 cn Lemonade (6 oz.)

1/3 c Honey

1/2 ts Lemon juice

1 ts Sage, crushed

1/2 ts Dried thyme, crushed

1/2 ts Dry mustard

Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes longer or until done. Yield: 8 servings.

2 Oranges, thinly sliced

1 Lemon, thinly sliced

1 Lime, thinly sliced (opt)

Fresh seasonal fruits, such -as seedless grapes, apple -slices, pear slices 1 ga Dry red or white wine

2 c Grand Marnier

1 1/2 c Brandy

2 bn Long-stemmed lemon verbena

-(mint and lemon balm may -be added) 1 pk Frozen peaches OR

1 pk Frozen blueberries

Club soda or champagne From “The Herb Garden Cookbook” (Gulf, $12.95), by Lucinda Hutson. If lemon verbena or lemon balm are unavailable, mint may be substituted. Place oranges, lemon, lime and other seasonal fruits in a large container. Add wine, orange liqueur, brandy and herbs. Cover and refrigerate at least overnight, or up to three days. Fill a clear glass pitcher with sangria, adding more freshly sliced seasonal fruits, frozen peaches and/or blueberries and fresh long-stemmed herbs. (Soft fruits such as fresh strawberries or sliced kiwi also may be added before serving.) Pour into wine glasses with a splash of club soda or champagne, a tiny cluster of grapes and a fresh herb sprig. Makes about 40 4-oz servings. NOTE: Hutson says that if she uses red wine in this punch, she also adds a long stick of cinnamon.

1/3 c Powdered nondairy creamer

1/3 c Sugar

1/4 Dry instant coffee

1 Or 2 orange hard candies

-(crushed) Blend all ingredients together in mixer. Mix 1 Tblsp with 3/4 cup hot water. Store in airtight jar. 14 servings From: Ronda Eikenberry

—————————–FROM CHEF FREDDY’S—————————– 3/4 c DOLE pineapple juice

Juice cubes Ginger ale 1 ds Ginger [ground]

1) Pour pinapple juice over the juice cubes… and fill with ginger

ale… add the ginger and stirr… garnish as desired… from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786_1120

1 qt -water

2 1/2 c Sugar

3 tb Instant coffee

1 tb Vanilla

2 1/2 c Vodka

Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.

1/3 c Ground coffee

1/4 ts Freshly ground nutmeg

1/2 ts Chocolate extract

1/2 ts Almond extract

1/4 c Toasted almonds, chopped

Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew (I use in my percolater).