Greatest Recipes

2 tb Instant coffee

4 ts Light-brown sugar

1/3 c Boiling water

1/4 ts Ground cinnamon

3 pn Mixed Spice

2/3 c Cold water

1 1/2 c Chilled milk

1 ts Vanilla extract

5 tb Whipping cream

8 Ice cubes

4 sm Scoops vanilla ice cream

1/2 ts Sweetened cocoa powder

4 Cinnamon sticks (3″)

Lime slices (opt) Grated chocolate (opt) Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed Spice. Add cold water and stir well. Add milk, vanilla and whipping cream. Whisk lightly until evenly combined. Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a scoop of ice cream to each glass and top up with remaining coffee. Sprinkle with unsweetened cocoa powder. Garnish with cinnamon sticks, lime slices and grated chocolate, if desired. Serve at once with long-handled spoons. VARIATION: For a sweeter version, increase brown sugar to taste. If desired, top each with a little whipped cream.

8 c Water

1/2 c Fresh lime juice

2/3 c Fresh lemon juice

1 1/3 c Maple syrup

1/2 tb Freshly grated ginger

1/8 ts Cayenne, optional

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

5 qt Vanilla ice cream

1 1/3 c Galeano liqueur

1/3 c White creme de cocoa

Preparation : Mix together in blender. Keep in freezer until ready to serve.

2 1/2 lb Cooked, Cubed Chicken

Water Salt Celery Tops 3 tb Butter

1 md Tart Apple, Peeled And Diced

1 md Thinly Sliced Onion

1 tb Curry Powder, Or More

1/3 c Raisins

1 c Chicken Broth

1/2 c Coca-Cola

3 1/2 tb Flour

1 c Half And Half

1 ts Salt

1/8 ts White Pepper

Hot Cooked Rice Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the apple, onion and curry powder. Saute for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the Half and Half, stirring until smooth. Add the salt and white pepper to the onion apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges. From: “International Cooking with Coca-Cola”, a give away pamphlet from The Coca-Cola Company, 1981.

2 c Hot Strong Coffee

2 c Hot Traditional Cocoa

Whipped Cream Granted Orange Peel Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel. From Sheila Buff & Judi Olstein, “The New Mixer’s Guide to Low-Alcohol & Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.

1 qt Non-fat milk

4 Eggs, lightly beaten

1/4 c Powdered sugar

1 ts Vanilla extract

Ground nutmeg for garnish In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold. To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink. For a cold variation, pour mixture into blender container and add one cup of crushed ice. Blend until frothy. Makes 10 one cup servings.