Browse Items (2 total)

• 
  Textcategory:Dessertdecade:1950s...5 more

  Frozen Cocktail Mixture

  Frozen Cocktail Mixture
  Juice of 3 oranges and 3 lemons
  2 mashed bananas
  Boil together 3 cups sugar and
  3 cups water. Pour over fruit
  mixture and freeze.
  Put in cocktails dishes or fruit
  cups and pour gingerale or 7 Up
  over it to serve.
  
  Card 1 Back: blank
  
  ---
  
  # Frozen Cocktail Mixture
  
  ## Ingredients
  - Juice of 3 oranges
  - Juice of 3 lemons
  - 2 mashed bananas
  - 3 cups sugar
  - 3 cups water
  - Ginger ale or 7 Up (to serve)
  
  ## Instructions
  1. Combine juice of 3 oranges and 3 lemons with 2 mashed bananas in a bowl.
  2. Boil together 3 cups sugar and 3 cups water to make a simple syrup.
  3. Pour the hot syrup over the fruit mixture.
  4. Freeze until solid.
  5. To serve, place scoops into cocktail dishes or fruit cups and pour ginger ale or 7 Up over the top.
• 
  Textcategory:Dessertdecade:1970s...4 more

  Microwave Lemon Marmalade

  Marmalade
  Microwave Jam from Alan Holcombe
  
  Any citrus or combination of citrus can be
  substituted for the lemons. Cooking time
  may vary according to type of fruit.
  3 large lemons (500 gr) about 18 oz.
  1½ c water
  3 C sugar
  Quarter lemons; discard seeds Chop lemon
  in processor or blender & place in deep dish
  with water. Cook on high 10 minutes or till
  rind is tender. Stir in sugar. Cook on
  high 18 min or until jells when tested on
  cold saucer. Stir occasionally while cooking.
  over
  
  Back:
  Stand 5 min before pouring into
  sterile jars. Seal when cold.
  Makes about 2 cups
  ——————————————
  Alan peels lemons with potato peeler
  & discards white pith
  
  ---
  
  # Microwave Lemon Marmalade
  
  *From Alan Holcombe*
  
  > Any citrus or combination of citrus can be substituted for the lemons. Cooking time may vary according to type of fruit.
  
  ## Ingredients
  
  - 3 large lemons (500 g / about 18 oz)
  - 1 1/2 cups water
  - 3 cups sugar
  
  ## Instructions
  
  1. Quarter lemons and discard seeds. Chop lemon in processor or blender.
  2. Place chopped lemon in a deep dish with water.
  3. Cook on high for 10 minutes, or until rind is tender.
  4. Stir in sugar.
  5. Cook on high for 18 minutes, or until mixture jells when tested on a cold saucer. Stir occasionally while cooking.
  6. Stand 5 minutes before pouring into sterile jars.
  7. Seal when cold.
  
  > Makes about 2 cups.
  
  > Note: Alan peels lemons with a potato peeler and discards white pith.