840095800 Ev00 2/20/02 9:43 AM Page 11
Berry Twist
1 lemon, peeled
1⁄2 cup blackberries
1⁄2 cup blueberries
3 scoops raspberry sherbet
Juice lemon, blackberries and blueberries. Place lemon, blackberry and blueberry juice and remaining ingredient into a blender. Blend until smooth.
Lemonade Syrup
6 lemons, peeled
11⁄2 cups sugar
Juice lemons. Stir in sugar until dissolved. To serve combine 1⁄4 cup syrup with 3⁄4 cup water. Makes 2 cups syrup.
Vegetable Cocktail
8 medium tomatoes
1 lemon, peeled
1 stalk celery
1 medium carrot
1 slice of onion
1 teaspoon Worcestershire
1⁄2 teaspoon salt
Process fruit and vegetables. Stir in seasonings. Makes 3 cups.
Hot Veggie Delight
2 broccoli flowerets with stalk
1⁄4 green pepper
1 carrot
1 celery stalk
1 tomato
Tabasco sauce to taste
Juice broccoli and green pepper first, then carrot, celery and tomato. Add Tabasco sauce.
Rainbow Freeze
1⁄4 fresh pineapple, peeled
1⁄2 cup strawberries
3 scoops raspberry sherbet
Juice pineapple and strawberries. Place pineapple and strawberry juice and remaining ingredient into a blender. Blend until smooth.
Orange Twist
1⁄4 fresh pineapple, peeled
1⁄2 cup blackberries
3 scoops orange sherbet
Juice pineapple and blackberries. Place pineapple and blackberry juice and remaining ingredient into a blender. Blend until smooth.
Not Drinks
Strawberry Jelly
4cups strawberry juice (approximately 3 quarts berries)
6cups granulated sugar
1bottle liquid pectin
Process strawberries in juice extractor. Combine juice and sugar in 4 quart utensil. Place on high heat and, stirring constantly, bring to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil; boil for 1 minute. Remove from heat, skim off foam quickly. Ladle syrup into hot, sterilized jars. Cover at once with 1⁄8 inch layer hot paraffin. Makes 8 to 9 eight- ounce jars of jelly.
Green Pepper Relish
8 green peppers, seeded
3 medium onions, peeled
1⁄2 cup sugar
1 teaspoon salt
11⁄2 cups white vinegar
1⁄2 teaspoon celery salt
Process peppers and onions in juice extractor. Combine juices and pulps in saucepan. Bring to boiling point. Drain. Add remaining ingredients; mix. Bring to a boil and cook 10 minutes. Pack jars and seal. Makes 3 pints.
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