Here is a recipe I have had since the 70's and it is very good. 1 large 36oz can unsweetened pineapple juice 1 12 oz can frozen orange juice concentrate 1 12 oz can frozen lemonade concentrate 1/2 cup sugar 6 cups water 2 quarts ginger ale or one bottle of champagne dissolve 1/2 cup sugar in 6 cups of water. Add orange juice and lemonade concentrate and amount of water called for on each can. usually 3 cans each add pineapple juice. Pour into containers and freeze. I use old 1/2 gallon milk cartons. This makes 1 and 1/2 gallons mix. When ready to serve, thaw until slushy add the ginger ale or champagne. This can be done in a punch bowl or in a pitcher. I usually use half mixture and half ginger ale when serving if making in a pitcher. Sometimes I make it up and just let it completely thaw in fridge and mix it half and half with ginger ale in a glass for one serving at a time. I have mixed it up and just used it, didn't freeze. Pretty versatile stuff.

Below is not T&T, but it sounds interesting and gets good ratings from the testers. It makes 4 servings which sounds just perfect for your Donvier: PEACHES AND CREAM ICE CREAM INGREDIENTS 1 cup cool water 3/4 cup superfine sugar (if you don�t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery) 4 ripe peaches, peeled and cut into 1/2-inch chunks 3 tablespoons peach schnapps, brandy, or orange flavored liqueur 1/4 cup heavy cream 3/4 cup plus 2 tablespoons plain Greek yogurt (preferably full-fat) 2 tablespoons chopped toasted hazelnuts (optional) INSTRUCTIONS Bring the water and the sugar to a boil in a saucepan, stirring occasionally. Simmer until the mixture forms a clear syrup. Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool. Using a slotted spoon, transfer half the fruit to a small bowl and set aside. Pour the remaining peaches and all of the syrup into a blender or food processor and blend along with the cream and the yogurt to the desired consistency. If using an ice-cream maker, pour the mixture into the machine and follow the manufacturer�s instructions. If not using an ice-cream maker, pour the mixture into a large shallow container, such as a metal baking pan, and place in the freezer. Whisk the mixture every 30 minutes. Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. Enjoy immediately or transfer to a container and freeze a little longer if you�re the sort who likes a slightly firmer texture. Regardless, you may wish to remove the ice cream from the freezer about 10 or so minutes prior to serving to soften it slightly. Here is a link that might be useful: Peaches and Cream Ice Cream

I was not a picky eater as a child, but now I am. I don't like certain textures, things like Jello will make me fight to swallow instead of gag. Neither of my kids were very picky, but Ashley liked (and still likes) more sweet stuff and processed food than her sister. She'd do things like sit down with a can of cream of mushroom soup and eat it right out of the can. She still prefers white bread and would be as happy living on fast food as she would be with filet. My granddaughter first ate everything, then became very picky, now she's becoming more adventurous again. I told her to try new things, if she didn't like it she could spit it out, she didn't even have to swallow. That got a lot of new foods into her mouth and she liked some of them. She just wanted to know that she had the option, I guess. She is also funny about texture, even when she was a baby things like pudding and mashed potatoes would make her gag. She still won't eat mashed potatoes. My grandson is an eating machine. He'll eat anything except green beans, he hates those. His problem is that he will eat until he gets sick, if it's one of his favorites. So what to feed picky eaters? I'd start with what they like, and try to branch out. He likes chicken? How about some BBQ sauce? I ground Doritos in the food processor and made chicken nuggets, those Doritos became seasoned bread crumbs. He likes pasta? What does he like on it? If it's plain, could you get away with some cheese? That cheese could eventually include some seasonings, maybe some bacon. I never met a kid who didn't like bacon, for some reason. Many kids like things they can dunk. My granddaughter still won't dunk a french fry in catsup, she hates sauces. My grandson dunks everything in catsup, BBQ sauce or ranch dressing. I think it depends on the child. I wouldn't fight over it, but if you can ease some new things into his diet, he might not even notice. Or, you might get lucky like I did on Halloween. I made some butternut squash bread, which both the grandkids love. There was some squash left over. Amanda came in, added some butter and brown sugar and heated it in the microwave, then ate a bowl of it. Bud suspiciously eyed what was left and asked me what it was. I told him that it was so good that his mother didn't share it, she was being selfish. He took me very seriously and quietly finished off the bowl, then told his mother that he'd eaten the rest of "her" squash. She told him that was OK, she'd make more for HERSELF tomorrow. He promptly announced that he'd eat that too, LOL. Sometimes a kid just wants to be obnoxious. (grin) Annie

Here's a recipe which I have worked up for my dehydrator; it makes terrific jerky. Please note that it is used to dry and flavor the beef, and it is NOT cured; that is, I don't know if it will be safe to store this stuff at room temperature or not. I keep the product in the freezer anyway. I've never used an oven to dry the stuff, although I suppose you could if it came down to a low temp. At any rate, this recipe is a good starting point: Guinness Beef Jerky Marinade (This amount of marinade is sufficient for about 5 to 6 pounds of beef, which I find fill my eight dehydrator trays fairly full.) 6 lbs lean beef, sliced thinly--see Note 1 2 bottles (12-14 oz each) Guinness Stout 2 tablespoons kosher salt 2 tablespoons garlic powder 2-4 tablespoons hot stuff (see Notes 2 and 3) optional: liquid smoke, 1 to 2 tbsp In a large bowl pour stout and add salt, whisking to dissolve salt and decarbonate the stout. Add the garlic powder and hot stuff and mix well. Put the beef strips in the marinade by handfuls, swirling around to make sure all surfaces have come in contact with the marinade. Place the beef in a nonreactive container (a stainless stockpot works fine, pour the remaining marinade over the beef and refrigerate for at least an hour (more is better, mixing the beef strips every so often in the pot) Place the strips flat on the trays and dry until done. Note 1: I like to use round roast because it's very lean; eye of round is very easy to slice across the grain, and that yields a less stringy product. Don't use a fatty cut because it won't dry as thoroughly and won't have the storage properties of a leaner cut. Note 2: I have used chipotle powder with good results; 4 tablespoons in this recipe makes a quite hot product, and 2 tbsp makes a pleasantly zingy one. If you want something quite mild, use sweet paprika which would make a product not at all hot but with pleasant flavor. Note 3: The last batch I made, I used a can of chipotle peppers in adobo sauce instead of the tablespoons of hot stuff, blended in the blender until smooth, then I added the other ingredients and blended until mixed. Worked great, although next time I will cut back a little on the salt. I prefer to dry it fairly dry and store it in several small (1 qt) ziploc bags in the freezer, transferring one bag at a time to the fridge from which I take a piece or two at a time to snack on. None of it has ever gone bad storing it that way.