Extreme Cuisine

2 Eggs

1/2 c Sugar

4 c Evaporated milk

1 tb Instant coffee powder

- (or more as desired) 1/2 c Coffee liqueur

Beat eggs and sugar in large mixing bowl until well blended. Scald evaporated milk and coffee powder over medium heat until bubbles appear around edge.
Gradually stir about 2 cups hot evaporated milk mixture into egg mixture.
Blend egg mixture into remaining hot milk mixture.
Cook, stirring, over low heat until mixture thickens slightly.
Remove from heat.
Refrigerate until well chilled.
Stir in coffee liqueur.
Pour into ice cream freezer container.
Churn and freeze according to manufacturer’s directions. Makes 2 quarts

4 c Unsweetened apple juice

3 c Unsweetened pineapple juice

2 c Cranberry juice cocktail

1/4 ts Ground nutmeg

1 Cinnamon stick

3 Whole cloves

Lemon slices Combine all the ingredients in a large kettle and simmer for 10 minutes.
Serve hot.
1/2 cup serving - 65 calories, 1 fruit exchange 16 grams carbohydrate, 0

protein, 0 fat, 3 mg sodium, 128 mg potassium, 0 chol.
Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93

1 c Sugar; Granulated

1 c Brown Sugar; Dark, Packed

1 c Mr.
Pibb

1 c Marshmallows; Miniature

Pecan Halves; * * Use 2 to 3 cups of pecan halves. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook sugars and Mr.
Pibb in a saucepan over low heat, stirring constantly, then gradually birng to the soft ball stage (240 degrees F on candy thermometer).
Remove mixture from heat; stir in marshmallows and pecans.
Mix vigorously until marshmallows dissolve.
Quickly drop by tablespoon on wax paper to cool.
Makes 2 dozen pralines.
NOTE: If Mr Pibb is not available in your area, use Dr.
Pepper.

Yield: 10 servings of 6 ounces each.

1/2 Shot Tequila

1/2 Shot Vodka

1/2 Shot Gin

1/2 Shot Rum

3 Shots Coca Cola

1/2 To 1 shot Sour Mix (or Tom

-Collins Mix or Whiskey Sour -Mix) SOURCE: Natl Cooking Echo 18 Jun 90 Contributed to the echo by: Sallie Austin Put all in a glass and stir and watch out.
Not my idea of a way to consume alcohol (I would prefer too much wine or champagne ), but I believe this was the recipe.
Does taste close to iced tea though…
–Michelle M.
Bass My boyfriend is a “working manager” of a bar here…
i.e., he bartends.
He said to add these to the preceding ingredients: 1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or

Cointreau I only tried one of these…
I agree with Michelle…
at least with wine or champagne it requires a few hours of sipping before you pass out, instead of a few minutes .
BTW- I just asked Jim if he was sure that both 151 and regular rum were used, and why…
he said “to hurt people”.
Good enough reason for

1 Cantaloupe, honeydew or

-Crenshaw melon - or a -combination - peeled, -seeded, cut into large -chunks and chilled 1/2 c Ice water

1/4 c Tightly packed mint leaves

8 Ice cubes

2 T Freshly squeezed lime juice

1/8 t Fine sea salt (opt)

From “May All Be Fed.” Put all the ingredients in a blender and blend until smooth.
Serve immediately, as the cooler will separate upon standing.
Makes about 3 1/2 cups.

Lemon juice Sugar 3/4 c Galliano liqueur divided

6 c Hot coffee; divided

2 tb Chocolate syrup; divided

1/2 c Whipping cream; whipped

6 Cinnamon sticks; 4 1/2″

Rinse glass with hot water dry.
Dip rim of glass in lemon juice, then in sugar, making a 1/4 inch band of sugar around top of glass.
Rotate glass over flame of an Irish coffee burner or alcohol burner until sugar crystallizes on glass.
Pour 2 tb Galliano in glass.
Rotate over flame until liqueur ignites.
Fill with coffee to 1/2 inch from top of glass stir in 1 ts chocolate syrup.
Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick.
Repeat procedure for each serving.
Yeild: 6 servings.

Ginger ale or carbonated -drink Strawberry ice cream Whipped cream 1 ts Strawberry preserves

Pour ginger ale or any clear carbonated drink over strawberry ice cream in tall glass.
Top glass with fluffy whipped cream and strawberry preserves.
Do not stint on ice cream.
Serve with large soda and ice teaspoon.

2 1/2 c Watermelon

1/2 c -Crushed ice

——————————–FOR GARNISH——————————–
Rose geranium leaves opt Seed, and coarsely chop the watermelon in a bowl, and save all the juices.
Drop into a blender with crushed ice.
Blend until crushed. Pour into 2 tall glasses.
Garnish with rose geranium leaves, if you wish and serve immediately with long spoons.
Nutrients for 1 serving: Calories: 64 Exchange: 1 fruit g mg Carbohydrate: 14 potassium: 232 Protein: 1 sodium: 4 fat: negligible cholestrol: 0 fiber: 2

SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles

3/4 c Sugar

12 Eggs, separated

1 pt Bourbon

2 c Heavy cream

Slowly add the sugar to the egg yolks and beat until very stiff and white.
Beat the egg whites until stiff.
Stir the bourbon into yolk mixture.
Mix in whites and the cream with a wire whisk.
Chill until served.
This is better on the second day.
You can add a sprinkle of nutmeg to each serving.

1/2 c Sugar

3 c Pineapple Juice

1/2 c Lime Juice

1 qt Sparkling Water; Chilled

Mix all ingredients except sparkling water; refrigerate until chilled.
Just before serving, stir in sparkling water.
Serve over ice.
Garnish with lime slices, if desired.
From: MICHAEL ORCHEKOWSKI

1 oz Triple Sec

1 oz Brown creme de cacao

2 Scoops vanilla ice cream

Preparation : Each “Hummer” recipe yields 2 servings.
Soften the ice cream a little before adding to other ingredients.
Blend until creamy and enjoy.
Mix all ingredients together and have a wonderful afternoon!

2 c Milk

1/2 c Heavy cream

6 c Louisiana coffee w/chicory

1.
Combine milk and cream in saucepan bring just to a boil (bubbles will

form around edge of pan), then remove from heat.
2.
Pour small amount of coffee in each coffee cup.

3.
Pour remaining coffee and hot milk mixture together until cups are 3/4

full.
NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.

20 oz Unsweetened pineapple chunks

1 c Buttermilk

2 ts Vanilla extract

2 ts Liquid sweetener

Mint Leaves–Optional Drain pineapple, reserving 1/2 cup juice. Freeze pineapple chunks.
Place juice, buttermilk, vanilla, sweetener and frozen pineapple into a blender container.
Blend until smooth.
Pour into glasses and garnish with mint if desired. DIABETIC EXCHANGES: One serving = 1/2 skim milk, 1/2 fruit also, 74 calories, 52 mg sodium, 2mg cholesterol, 16gm carbohydrate, 2 gm protein and 1gm fat.
Lifted from Aug/Sep 93 Taste of Home magazine

1/4 c Coffee; instant, regular or

1/4 c Sugar or low calorie sweeten

1 l Milk; cold

Dissolve instant coffee and sugar in hot water.
Stir in 1 litre of cold milk and and add ice.
For mocha flavour, use chocolate milk and reduce the sugar to taste.
For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water.
Add 1 cup of cold milk and stir.

1/2 c Mango pulp, canned

1 c Water

Put the mango pulp and the water into a juice container.
Cover and shake.

3 Carrots; peeled &amp chopped

3 Radishes

3 Scallions

1/4 c Celery leaves

1/4 c Watercress

1 Canned beet diced

1/2 c Beet liquid

1 1/2 c -Ice water

1 ts Salt

1/8 ts Pepper

Puree all ingredients in a blender.
Cover and refrigerate for one hour, strain, mix in salt & pepper and serve.
From: Terri St.Louis

Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless steel).

Cover and set aside in a warm place, in the sun if possible, for at least an hour.

Strain the liquid through a fine sieve or cloth.
Add the juices and water.
Set aside in a warm place for another hour or so.

Gently strain the liquid again, taking care not to disturb the sediment at the bottom.
Store in the refrigerator in a large nonreactive container.
A glass gallon jar or jug works well.

Serve warm, chilled or on ice, either as is or diluted with water or sparkling water.
A squeeze of fresh lime juice in each glass of ginger drink is “the cat’s meow”.

MAKES: 3 QUARTS OF CONCENTRATE

24 oz Frozen lemonade concentrate

-thawed and undiluted 24 oz Pineapple juice concentrate

-thawed and undiluted 6 c Water

Ice cubes or ice ring 2 33.8 oz bottles ginger ale

-chilled 28 oz Tonic water chilled

1 25.4 oz bottle champagne

-chilled Combine first 3 ingredients; chill well.
To serve punch, pour juice mixture over ice in a large punch bowl.
Gently stir in ginger ale, tonic water, and champagne.
Yeild: 7 quarts