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The Kitchen Table

I'll share my recipes, if you'll share yours - July 9, 2010

16 years ago

Home-made beverages!

I've made this many times. The store bought stuff just cannot compare! This is wonderful!

Homemade Tomato Juice

Very ripe tomatoes

Pickling salt

White sugar

Lemon juice

Clean and wash very ripe tomatoes, cut in quarters. Put into large kettle and add enough water to come to just below the top of tomatoes. Bring to a boil and let boil about 1 minute.

Put through a cone shaped sieve, using the accompanying pestle. Put juice back in kettle and bring to a boil.

Immediately fill sterilized quart sealers with boiling juice. Add 1 teaspoon pickling salt, 1 teaspoon sugar, and 1 tablespoon lemon juice to each jar. Seal jars and shake to dissolve sugar and salt.

Chill and enjoy.

Compost the tomato pulp.

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Comments (4)

patti43
16 years ago
Here's a couple.

BAILEY'S BANANA COLADA

2 bananas, broken into chunks
6 oz. banana liquer
6 oz. Bailey's Irish cream
6 oz. coconut cream (at room temperature)
6 c. crushed ice

In a blender combine bananas and banana liquer; blend until smooth. Add Bailey's, coconut cream and ice and blend until smooth.

NEED A NAME FOR THIS DRINK

1 lb. ripe watermelon
2 c. unsweetened pineapple juice
1 bunch mint
4 oz. vodka

Remove seeds from melon, chunk and freeze. Blend with pineapple juice, mint and vodka until smooth. Pour into tall glasses and serve.
nodakgal
16 years ago
Apricot Slush
1 qt pineapple juice
1 qt.apricot juice
12 oz frozen lemonade
12 oz frozen orange juie
1 pint apricot brandy
1 cup vodka
Mix and freeze in ice cream pail. To serve fill glass 1/2 to 3/4 full then add 7-Up or Squirt to fill the glass.

Hot Chocolate Mix
6 1/2 cups powdered milk
1 (5oz) pkg non instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup non dairy creamer
1/2 cup powdered sugar
1/2 cup unsweetened cocoa
Mix all ingredients together. To serve mix about 1/3 cup mix in 1 cup boiling water.
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Greek Salad with Chicken and Lemon-Mint Vinaigrette One-half medium red onion, thinly sliced (about 1 cup) 1-1/2 lb. chicken tenders Kosher salt and freshly ground black pepper 1/3 cup plus 2 tsp. extra-virgin olive oil 1/3 cup chopped fresh mint 2 Tbs. fresh lemon juice 1 medium clove garlic, minced 1/2 tsp. finely grated lemon zest 12 oz. feta, cut into 1/2-inch cubes (2-3/4 cups) 2 cups cherry tomatoes, washed and halved 1 large cucumber, peeled, seeded, and cut into 1/2-inch chunks 2/3 cup pitted Kalamata olives, halved Put the sliced onion in a small bowl and add enough cold water to cover. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing. In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl. Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.
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luckygardnr
Original Author
16 years ago
Patti43, how about YUM?
glenda_al
16 years ago
THINK this can qualify in the beverage class :o)

BLOODY BITES

1 pint cherry tomatoes
2 tablespoons hot pepper sauce (e.g. TabascoÂ)
1 cup pepper flavored vodka **I use just regular vodka
2 tablespoons lemon pepper
2 tablespoons celery salt

--------------------------------------------------------------------------------

DIRECTIONS:
Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

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