Archive for the ‘Recipes’ Category
Southern Lemon Mint Tea
Lipton tea bags & Water
Sweet & Low
Herb: Peppermint (Boil with Tea bags & strain)
(Add a few fresh sprigs of peppermint with Ice)
Lipton tea bags & water
Sweet & Low
Herbs: Peppermint, Catnip, & Pineapple Sage
(Boil with Tea bags & strain…Good with or without Ice)
Choice of Dressing
Purple-leaf, Sweet, & Persian Anise Basil,
Garlic Chives, Flat Parsley
(Mix All Ingredients & Bon Appetite!)
Boneless/Skinless Chicken Breast
Salt & Pepper, Diced Garlic
Extra Virgin Olive Oil
Rosemary, Sweet Marjoram, Garlic Chives,
Persian Anise & Sweet Basil, Bronze Fennel,
Dill, Bergaten Sage
(Sautee herbs in oil before cooking the chicken)
3 cups of mashed Figs
3 cups of Sugar **(or substitute 72 packets of Equal)
2 (3 oz.) packages of Strawberry Jell-O
(may substitute Sugar Free Jell-O)
Combine figs, sugar, & Jell-O. Let stand for 30
Minutes to blend flavors and allow liquid to form.
Bring it to a boiling point. Stir the mixture for 7
Minutes and then pour it into a sterilized container
and seal. Fig Jam is great as a breakfast spread.
Try it on biscuits or toast.
2 quarts of washed & steamed figs
1 ½ cups of sugar (or 36 packets of Equal)
Put figs in a cooking pot. Layer the top of
figs with sugar. Put stove on medium low
heat so the sugar will melt and juice will
start to form. Next turn the stove to medium
and cook down and allow the mixture to thicken.
Put the fig preserves in a sterilized jars
and seal. The fig preserves are wonderful
on bagels, biscuits, and other types of bread.