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BUTTER DIPS BISCUITS FULL RECIPES

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BUTTER DIPS RECIPE ¼ cup butter or margarine 1¼ cups all-purpose flour* 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon salt ⅔ cup milk METHOD OF PREPARATION Heat oven to 450?. In square pan, 9x9×2 inches, melt butter in oven. Remove pan from ouem Measure flour, sugar, baking powder are bowl. Add milk; stir just until dough Turn dough onto well-floured cloth-coveraboard.  Roll dough around to coat with flour.  Knead lightly about 10 times. Roll into 8-inch square.  With floured knife, cut cough in half, then cut each half into nine 4-inch strips.  Dip each strip into melted butter, coating both sides; arrange strips close together in 2 rows in pan.  Bake 15 to 20 minutes or until golden brown. 18 STICKS, Do not use quick-mixing flour in this recipe. If using selfrising flour, omit baking powder and salt.

SOUTHERN BISCUITS FULL RECIPE AND HOW TO PREPARE STEP BY STEP

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SOUTHERN BISCUITS RECIPE 2 cups all-purpose flour* 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon salt ½ teaspoon soda ⅓ cup shortening ⅔ cup buttermilk INSTRUCTIONS OF HOW TO PREPARE Heat oven to 450°.  Measure flour, sugar, baking powder, salt and soda into bowl.  Cut in shortening thoroughly, until mixture looks like meal.  Stir in almost all the buttermilk.  If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough Round up dough on lighty floured cloth-covered board. Knead lightly 20 to 25 times, about ½ minute.  Roll a little less than ½ inch thick.  Cut with floured biscuit cutter.  Place on ungreased baking sheet.  Bake 10 to 12 minutes or until golden brown. ABOUT 2 DOZEN 1¾ - INCH BISCUITS. If using self-rising flour, omit baking powder and salt.

BAKING POWDER BISCUITS AND THEIR FULL RECIPES

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BAKING POWDER BISCUITS RECIPE 2 cups all-purpose flour* 3 teaspoons baking powder 1 teaspoon salt ¼  cup shortening ¾  cup milk METHOD OF PREPARATION Heat oven to 450?.  Measure flour, baking powder and salt into bowl.  Cut in shortening thoroughly, until mixture looks like meal.  Stir in almost all the milk.  If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough. (Too much milk makes dough sticky, not enough makes biscuits dry.) Round up dough on lightly floured cloth-covered board.  Knead lightly 20 to 25 times, about ½ minute.  Roll ½  inch thick. Cut with floured biscuitcutter. Place on ungreased baking sheet.  Bake 10 to 12 minutes or until golden brown. ABOUT SIXTEEN 1¾-INCH BISCUITS. If using self-rising flour, omit baking powder and salt. VARIATIONS = Bacon Biscuits:  Stir in ⅓ cup crumbled crisply fried bacon with the milk. Buttermilk Biscuits: Substitute buttermilk for the milk; decrease baking powder to 2 teaspoons and add ¼ te

SPARKLING CRANBERRY PUNCH FULL RECIPE AND HOW TO PREPARE

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SPARKLING CRANBERRY PUNCH RECIPE 2 quarts cranberry cocktail, chilled 1  can (6 ounces) frozen pink lemonade concentrate, thawed 1 quart sparkling Water, chilled METHOD OF PREPARATION In large punch bowl, combine cranberry cocktail and lemonade concentrate.  Stir in sparkling water.  Serve immediately. 25 SERVINGS (about ½ cup each).

TAHITIAN PUNCH FULL RECIPE

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TAHITIAN PUNCH RECIPE 1 can (46 ounces) pineapple juice, chilled  1 can (46 ounces) orange-grapefruit juice, chilled 2 quarts carbonated lemon-lime beverage, chilled 1 pint lemon or lime sherbet METHOD OF PREPARATION In large punch bowl,  stir together juices and carbonated beverage.  Spoon sherbet into bowl. Serve immediately. 38 SERVINGS (about ½ cup each).

ROSE PUNCH FULL RECIPES EASY TO PREPARE

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ROSE PUNCH A colorful wine punch-pictured  RECIPE 2  bottles (4/5 quart each) rose, chilled ½ cup grenadine syrup ½ cup lemon juice 1 quart ginger ale, chilled METHOD OF PREPARATION In large punch bowl, combine wine,  grenadine,syrup and lemon juice. Stir in  ginger ale. Serve immediately. 22 SERVINGS (about ½ cup each). VARIATION  •  Creamy  Rose  punch. Spoon 1 pint raspberry sherbet into punch.   Do not use ice

IMPRESS YOUR FAMILY & GUESTS WITH THESE PUNCHES AND FRUIT DRINKS

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PUNCHES AND FRUIT DRINKS Heat got everyone down? Cool things off with a frosty fruit drink. Be sure to chill the glasses while you measure and stir; pour the makings over ice and garnish with a citrus slice. Watch the troops revive! And for parties, weddings, banquets-pick a punch. They're here, too. CRANBERRY-APPLE PUNCH Below we show this punch partied up with a festive fruited ice ring. RECIPE 3 quarts water 2 cups sugar 2 cups strong tea 2 cans (6 ounces each) frozen lemonade concentrate, thawed 2 quarts cranberry cocktail 1 quart apple juice 2 cups orange juice METHOD OF PREPARATION Heat water and sugar to boiling,  Stirring constantly until sugar is dissolved.Cool. Prepare tea as directed on tea post , using 3 teaspoons loose tea or 3 teabags and 2 cups boiling water. Cool. Chill all ingredients. Just before serving, stir together in large punch bowl. 60 SERVINGS (about ½ cup each).

SPOON-UP EGGNOG & HOT CHOCOLATE MILK FULL RECIPES EASY TO MAKE AT HOME

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HOT CHOCOLATE MILK Heat 1 quart chocolate-flavored milk over medium low heat until small bubbles form around edge of pan. Beat with rotary beater until foamy. Serve immediately. 6 SERVINGS (⅔ cup each). SPOON-UP EGGNOG Can eggnog be elegant? Just try this one and see.   RECIPE 4  eggs, separated ½ cup sugar ⅛  teaspoon salt ½ cup golden rum or, if desired, 1 to 2 tablespoons rum flavoring 2 cups whipping cream, whipped INSTRUCTIONS ON HOW TO MAKE SPOON-UP EGGNOG Beat egg whites until stiff  Beat egg yolks, sugar and salt until very thick and lemon colored; stir in rum. Fold egg yolk mixture into whipped cream.   Fold egg whites into egg yolk-cream mixture.  Chill thoroughly. Serve in cups, with spoons. If desired, sprinkle with nutmeg. 12 SERVINGS (about ½ cup each).

BEST MOCHA COOLER MAKE IT AT HOME HERE IS THE FULL RECIPE

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MOCHA COOLER  RECIPE 1 cup Strong Coffee, chilled 1 pint chocolate ice cream 1 teaspoon vanilla  ½ teaspoon cinnamon ¼ teaspoon salt INSTRUCTIONS ON HOW TO MAKE MOCHA COOLER Pour coffee into blender.  Spoon in ice cream, vanilla, cinnamon and salt.  Blend 10 to 15 seconds. (Or, beat all ingredients with rotary beater.)  Serve immediately over ice cubes in tall glasses. 3 OR 4 SERVINGS.

LEARN HOW TO MAKE -BUTTERMILK SHAKE THE EASY WAY WITH FULL RECIPE

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ORANGE-BUTTERMILK SHAKE 1 cup buttermilk 1 scoop vanilla ice cream (about ½ cup) ½ cup orange juice 2 tablespoons brown sugar Measure all ingredients into blender;  mix on high speed until smooth Or, beat all ingredients with rotary beater.) 2 SERVINGS (about ¾ cup each).

LEARN EASIEST WAY TO MAKE ICE-CREAM SODAS WITH FULL RECIPE

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ICE-CREAM SODAS For each soda,  place 2 to 3 tablespoons any flavor syrup.              (or ice-cream topping) or ¼ cup crushed fruit with 1 teaspoon sugar in tall glass.  Fill glass ½ full with chilled sparkling water.  Add 1 scoop of your favorite ice cream;  stir vigorously, scraping syrup from side and bottom of glass.  Fill glass with sparkling water.

LEARN HOW TO MAKE MILK SHAKES EASY WAY WITH FULL RECIPES

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MILKSHAKES  NB: refer to flavored milk for this  recipe For each serving, measure ¾ cup milk and ingredients for any Flavored Milk (above) into blender;  add 1 scoop of your favorite ice cream.  Blend until smooth. (Or, beat all ingredients with rotary beater.)

LEARN HOW TO MAKE DAIRY DRINKS WITH FULL RECIPES

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DAIRY DRINKS Drinks you never outgrow! A Suzy-special for somebody small. A build-you-up for a tired man. A happy-after-school for a boy and his gang.You can say a lot with a milk drink-a lot of good nutrition, a lot of goodwill. Do say it often with great drinks like these. FLAVORED MILKS For each serving, add one of the following to an 8-ounce glass of milk and stir thoroughly. Serve immediately. CACTUS JUICE: 2 drops red or yellow food color. CREAMY CARAMEL: 2 tablespoons caramel syrup. CHERRY CHERRY: 1 maraschino cherry and 2 table spoons maraschino cherry juice. Choc-O-Nut: 1 tablespoon chocolate syrup and 1 tablespoon chunky peanut butter. Fudgy CHOCOLATE: 1 to 2 tablespoons chocolate syrup, cocoa mix or ice-cream topping. HONEYSUCKLE NECTAR: 1 tablespoon honey and 1 tablespoon grape juice, orange juice, lemonade or limeade concentrate. MONKEY JUICE: ½ banana, mashed. WOODSMAN'S SPECIAL: 2 tablespoons maple sprinkle with cinnamon

COLOMBIAN CHOCOLATE RECIPE AND STEP BY STEP METHOD OF PREPARATION

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COLOMBIAN CHOCOLATE 1 package (6 ounces) semisweet chocolate pieces  1 cup Strong Coffee  1 teaspoon cinnamon Pinch salt 6 cups milk ½ teaspoon vanilla In large saucepan, heat hocolate pieces, coffee, cinnamon and salt over medium heat,  Stirring until chocolate is melted and mixture is smooth.  Add milk; heat through, stirring occasionally, but do not boil.  Stir in vanilla. Just before serving, beat with rotary beater until foamy. 10 SERVINGS (about ⅔ cup each).

MEXICAN CHOCOLATE DRINK

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MEXICAN CHOCOLATE 3 ounces unsweetened chocolate ½  cup sugar 3 tablespoons instant coffee 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon salt 1½ cups water 4 cups milk   Whipped cream In large saucepan, heat chocolate, sugar, coffee, spices, salt and water over low heat, • Stirring until mixture is smooth.  •Heat to boiling; reduce heat and simmer 4 minutes, stirring constantly.   •Stir in milk; heat. Beat with rotary beater until foamy.  •Top with whipped cream. 8 SERVINGS  (about ⅔ cup each).

FRENCH CHOCOLATE DRINK

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FRENCH CHOCOLATE Easy to make follow instructions below Prepare the chocolate mixture ahead of time. And serve in your best china cups for a note, of elegance on a special day.  ⅓ cup semisweet chocolate pieces ¼ cup light corn syrup 3 tablespoons water ½ teaspoon vanilla 1 cup chilled whipping cream 4 cups milk 1. Heat chocolate pieces, corn syrup and water over low heat,  2. Stirring until chocolate is melted and mixture is smooth.  3. Stir in vanilla.  4. Chill. In chilled bowl.  Beat cream until stiff, adding chiled chocolate gradually.  Continue beating until mixture mounds when dropped from a spoon. Refrigerate. Just before serving, heat milk through but do not boil.  Fill cups ½ full with whipped cream mixture.  Fill cups with milk; blend. 8 SERVINGS.

CHOCOLATE DRINKS

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Chocolate Drinks and Cocoa Who's for chocolate?  Families,  that's who! Cocoa at breakfast shared with the children, hot chocolate  after skating or skiing. And a rich, stimulating brew of chocolate-full, strong, bitter-is beginning to be understood as an adult beverage, too. HOT CHOCOLATE HOT CHOCOLATE RECIPE 2 ounces unsweetened chocolate 1 cup water  Pinch salt  ¼ cup sugar 3 cups milk In large saucepan, heat chocolate and water, stirring until chocolate is melted and mixture is smooth.  Stir in salt and sugar. Heat to boiling; reduce heat and simmer 4 minutes, stirring mixture constantly. Stir in milk; cover and heat through but do boil. Just before serving, beat with rotary untilfoamy. 6 SERVINGS (⅔ cup each).

TEA RECIPES AND THEIR METHODS OF PREPARATION

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TEA RECIPES AND METHODS OF PREPARATION Whether you use loose tes or teabags, the method of preparation is the same:  Start with a spotlessly clean teapot made of glass,china or earthenware. Add rapidly boiling water; allow to stand a few minutes and pour out. . Heat cold water to a full rolling boil. . Add tea or teabags to the warm pot, allowing 1 teaspoon of loose tea or I teabag for each cup of tea desired.Pour boiling water over the tea           (¾ cup for each cup of tea); let steep 3 to 5 minutes to bring out the full flavor. Stir the tea once to ensure uniform strength. Strain the tea or remove teabags. If desired, serve with sugar and milk or lemon. " Do not judge the strength of tea by its color; you must taste it. Instant tea, a concentrate, should be prepared according to the directions on the jar. ICED TEA Follow directions for preparation of tea (above) except-double the amount of tea. Strain tea over ice in pitcher or into ice-filled glasses. Note: Tea t

DIFFIRENT TYPES OF TEA TO MAKE FOR YOUR FAMILY OR GUESTS WETHER IN A HURRY OR AT YOUR OWN PACE

Tea Would it surprise you to know that tea is the world's favorite beverage? It shouldn't. Even in your own countries , iced tea and hot tea have become round-the year, round-the-clock refreshers. And afternoon tea, once associated with silver tes services and starched maids, has now beccar a friendly customa. Types of Tea As you learned in your schoolbooks, there are literally hundreds of varieties of tea. The quality varies according to the soil, climate and altitude inwhich it is grown and the age and size of the leaves when they are picked The tea you buy is a delicate blend of some 20 to 30 varieties, carefully selected by expert teatasters to maintain the bigh quality of color, flavor, aroma or body of each brand. Despite all these varieties, tea can be classified into three broad types: black, oolong or green. " Black tea undergoes a special processing treat ment in which the leaves are allowed to oxidize Black tea This turns the leaves black and produces a rich bre