Ingredients:
t
1/2 oz. Irish Whiskey Hot Black Coffee sugar Whipped Cream
Into
a stemmed glass or cup rimmed with sugar.
Instructions:
pour Irish hiky. Fill to within 1/2 inch of top with coffee. Cover surface to brim with chilled whipped cream.
Notes:
Whata treat for those cold w1uer days. A scial friend gave mea set of coffee cups to use for Insh Coffee. “1698-08
Servings Yield:
Ingredients:
Put lump of sugar into Irish coffee cup and
Instructions:
fill 2/3 with boiling water. Add 2 oz. Light or Dark Rum. Stir and decorate with a slice of lemon. Sprinkle nutmeg on top (optional). Gin, vodka, or whiskey may be used in place of rum, depending on taste. Great for fending off colds and the flu!!!
Notes:
Only our grandparents knew how great it was to fight the flu! My fondest memories are of Ma Ma and her Mogen David Wine under the sink for medicinal purposes only.
Servings Yield:
Ingredients:
1 bottle cranberry juice cocktail
1 can pineapple juice
Instructions:
Mix and serve over ice. 1 (12-oz.) can orange Juice, undiluted
Notes:
Tbsp. is a punch recipe that has been around forever because you can mix and match it to your liking. For those great parties at school thisisgood; for those parties at home you may add liquorof yourchoice. 1 Tbsp. brown sugar water or apple cider 2 Tbsp. rum 1 tsp. butter Place brownsugar in large mug, then fill 3/_. full with water orcider. Heat in microwave until very hot. Add rum and butter. Stir well and serve. Tbsp. is a recipe given to me by my son’s good friend. It is a treat and one we really enjoy.
Servings Yield:
Serve over ice
Ingredients:
1 (6-oz.) can lime juice concentrate
4 to
5 oz. vodka
20 fresh mint leaves
4 cups ice cubes
Instructions:
Add all ingredients in blender and process until smooth. Serve in tall glasses with a garnish of kiwi slices or mint leaves. Yields 4-6 servings.
Notes:
A very special lady in Alice, Texas gave me this recipe which I love! I served this to as a brunch recipe to several different groups of ladies.
Servings Yield:
Serve in tall glasses with a garnish of kiwi slices or mint leaves
Ingredients:
6 oz. frozen lemonade, defrosted slightly
6 oz. frozen pineapple concentrate
2 cups chilled club soda
1/2 cup gin
4 cup ice cubes
Instructions:
Place 1/2 ingredients at a time in blender. Mixture may be frozen defrost I hour at room temperature. Return to blender and process again. Serve.
Notes:
Servings Yield:
Ingredients:
2 cups white wine, chilled;., cup sugar
1 can frozen concentrdted pineapple juke, unthawt-d
10 ke cubt-s, coarsely broken Pinapple spears
Instructions:
Combine wine, sugar and pineapple juice in blender. Add ice cubes and whirl at top speed till ice is crushed. Spoon into glasses. Serve with short straws and garnish with pineapple spears.
Notes:
Servings Yield:
Serve with short straws and garnish with pineapple spears
Ingredients:
1/2 cup flour, all-purpose
1 1-;., oz. envelope taco seasoning
3 lbs. chicken breasts (sliced) or chicken tenders
6 T.. butter or margarine 1 cup corn chips, crushed
Instructions:
Combine flour and taco seasoning mix in plastic bag. Mix about3-pieces of chicken at a time in bag with seasonings. Melt butter or margarine in large glass pan. Place chicken in pan to coat with butter, roll in corn chips and return to buttered pan. Bake at 3500 for 40 minutes. Makes about 32 pieces of chicken.
Notes:
These are delicious as an appetizer but I used this recipe with chicken sandwiches in box lunches when I owned the Deli. It was a favorite and often requested item on the catering menu. You asked for it, so here it is. Enjoy!
Servings Yield:
Makes about 32 pieces of chicken
Ingredients:
I large can whole Jalapeños
{they work better than fresh ones) 1/2 pound hamburger
1/.acup minced onion 1 tsp. salt ½ tsp. pepper
1/.atsp. powdered sage 2 cups cooked rice 11/.acup canned tomatoes
11/.t tsp. meat sauce
Instructions:
Cut tops from the jalapei”ios and remove seeds and fibrous portions. Cover with boiling, salted water and simmer for 5 minutes. In the meantime, brown hamburger and minced onion until meat changes color. Add remaining ingredients. stuff the pepper cases with meat mixture; top with bread crumbs and melted butter. Bake at 375° for 40 minutes or until tender and brown on top.
Notes:
These are a great spicy appetizer and a true South Texas tradition, but you may also want to try my stuffed mushrooms in the Vegetables and Side Dishes Section. Don’t worry about these being too hot or spicy, because after baking, the full bodied flavor mixes with the other ingredients to satisfy most palates. 40
Servings Yield:
Ingredients:
2 package crescent rolls 1 cup mayonnaise
1 (8-oz.) package cream cheese 1 envelope original Ranch dingmix ½ bunch broccoli, finely cut
½ head cauUnowcr, finely cul
½ green bell pepper, finely cul l large carrot, shredded
l (8-01.) shredded mozzarella cheese
Instructions:
Press rolls into a 15 X 10″ ungreased baking sheet (jelly roll pan). Bake 10-15 minutes at 375°, until golden brown. Cool cornpletely. Mix mayo, cream cheese and dressing mixture. Mix 213of the veggies and cheese with the cream cheese mixture; spread over crust. Then. sprinkle the remaining ½ over the top. Cut into squares.
Notes:
These were so standard fare at my Deli that they appeared at many parties and receptions. We usually did cut broccoli heads and shredded canots for our topping. Recipe Favorites ages Charlotte, Sanford, Susan, Scott and Michele taken in the early l 960s in Georgetown. Texas Children are the sum of what parents contribute to their lives. Richard L. Straus
Servings Yield:
Ingredients:
WINGS
60 chicken wlng.1 (12-oz.) chill sauce (10-oz.) grape Jelly
2 Tbsp. lemon Juice
½ tsp. garlic powder
1 (16-oz.) can sweet & sour sauce 1 (71/1 -o-.t.) jar baby food peaches ;., tsp. ginger
Instructions:
Melt ingredients in pan. Add chicken. Bake at 3500 for1 1/2 to2 hours.
Notes:
Servings Yield: