ORANGE FREEZE

2 scoops orange sherbet
1 oz. vodka
1 oz. orange juiceCrushed ice

Combine in blender.

SEA BREEZE

1 1/2 oz. vodka
4 oz. cranberry juice
1 oz. grapefruit juice

Mix together. Pour into high ball glaze over ice cubes. Garnish with lime wedge. Mother of Virginia Hanson

KAHLUA

1 qt. water
1/4 c. instant coffee
2 c. sugar
1 tbsp. vanilla
1 c. brandy
1 1/2 c. 100 proof vodka

Simmer 1 hour. Let cool a little. Add vanilla, brandy and vodka. Sister of DeeAnna Bakken

KAHLUA CAKE

1 pkg. yellow cake mix
1 sm. pkg. chocolate instant pudding
1 c. of oil
1/4 c. kahlua
1/4 c. vodka
3/4 c. water
4 eggs

Mix all together and bake for 50 minutes at 350 degrees. Use a bundt pan. Cool for thirty minutes and remove from pan and glaze with powdered sugar.

KAHLUA CAKE

1 sm. pkg. instant chocolate pudding
1 Duncan Hines chocolate cake mix
4 eggs
1 c. oil
1/4 c. vodka
1/4 c. kahlua
1/2 tsp. cinnamon
3/4 c. water

Combine all ingredients in large bowl. Mix 5 minutes. Pour into greased and floured bundt pan. Remove from pan after 10 minutes and frost with canned sour cream or vanilla frosting mixed with a few teaspoons of kahula. Bake at 350 degrees for 50 minutes. Delicious!

SPIKED PUNCH

1 lg. can apricot nectar1 sm. can pineapple juice
1 qt. Canfield's orange pop
1 lg. can of orange Hi-C
1/2 gal. orange sherbetVodka

Mix all ingredients together in large punch bowl (except ice cream.) Then drop spoonful of ice cream on top of mixture so that it just floats on top.

Tips For Gravies (2)

* To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.

* Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.

* While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Tips For Gravies (1)

* Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.

* Fry the ground masala in reduced flame, so that it retains its colour and taste.

* Little plain sugar or caramelised sugar added to the gravy makes it tasty.

* When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.

Tips On Frying (3)

* Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

* Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

* Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

* When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

Tips On Frying (2)

* If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

* Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

* Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.

* To make pooris more crispy add a little rice flour to the wheat flour while kneading.

Tips On Frying (1)

* Heat the oil thoroughly before adding seasonings or vegetables.

* Fry the seasonings until they change color, to get full flavour of seasonings.

* If masala sticks to the pan that shows quantity of fat included is not enough.

* Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

* When coconut is used in grinding masala, do not fry for a longer time.

Tips On Cutting & Peeling (3)

* Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

* Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

* Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

* Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Tips On Cutting & Peeling (2)

* To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

* Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.

* Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

* After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

* Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

Tips On Cutting & Peeling (1)

* Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

* Peel vegetables as thinly as possible to preserve the minerals and vitamins.

* Soak potatoes and eggplant after cutting, to avoid discoloration.

* If you boil vegetables in water, do not throw the water, keep it to make gravies.

BARS MADE WITH TOMATO SOUP

1 can tomato soup
1/2 soup can water
1/2 c. oil
1 c. sugar
1 c. raisins
2 c. flour
2 tsp. allspice
2 tsp. cinnamon
1 tsp. baking soda

Mix all ingredients together. Spread into a greased 9 x 13 inch pan. Bake in 350 degree oven for 20 to 25 minutes or until toothpick is clean. Frost with plain white frosting while warm. I use canned cream cheese frosting.

CREAMY TOMATO SOUP

2 tbsp. reduced-calorie margarine
1 lg. onion, peeled and thinly sliced
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 (28 oz.) can peeled Italian plum tomatoes
3 c. chicken broth
1 sm. boiling potato, peeled and thinly sliced
2 tbsp. chopped fresh basil leaves or 2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk

Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.

HAMBURGER SOUP

1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf

Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.

LENTIL BARLEY SOUP

1/4 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
6 c. water
3/4 c. lentils

Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add:

1 qt. tomatoes.

1/2 tsp. garlic salt

2 tsp. salt

1/4 tsp. pepper

3/4 c. barley or brown rice

1/2 tsp. rosemary

Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more.

Serves 6.

CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE

2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli

Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

Serves 6.

BLACK BEAN SOUP

3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion, chopped
1 clove garlic, crushed
2 green peppers, chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar

Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.

SHALLOTS AND TARRAGON SOUP

5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leavesSalt and pepper
4 egg yolks
1 c. heavy cream
Chopped chives
Paprika

1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half.

2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika.

Serves 6.

HAMBURGER VEGETABLE SOUP

1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf

Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.

MINESTRONE

1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese

Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

GERMAN SAUSAGE CHOWDER

1 lb. (8 links) fully cooked bratwurst or knackwurst * cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shreddedSnipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings.

* Polish sausage may also be used