Foods Recipes

2/3 c Light rum

1/4 c Fresh lime juice

1/4 c Superfine sugar

4 Passion fruit or guavas

- or 2 mangoes, papayas - or pepinos 2 c Crushed ice

Lime or kiwi; sliced, - for garnish Put rum, lime juice and sugar into blender or food processor. If using passion fruit, cut in half, scoop out pulp and add to blender. If using guavas, peel, chop and add to blender. If using mangoes, papayas or pepinos, cut in half and scoop flesh (not seeds) into blender. Puree until smooth. (Strain out seeds if using passion fruits.) Add ice to puree. Process until smooth. Taste for sweetness. Pour into glasses and garnish with lime or kiwi. Adapted from a recipe developed by Frieda's Finest, a specialty foods purveyor. From the Chicago Tribune 7/8/93.

-----------------------------------CRUST----------------------------------- 3/4 c Margarine

3/4 c Brown sugar

3 c Flour

1 c Almonds; finely chopped

1/4 c Coconut Rum

--------------------------------CHEESE LAYER-------------------------------- 24 oz Cream cheese; softened

1/2 c Sugar

1/4 c Coconut Rum

2 cn Crushed pineapple; drain,

-large cans 1 c Coconut

1 c Almonds; chopped

3 ea Eggs

Cream margarine, sugar and coconut rum, beat in flour until blended. Stir in nuts. Pat into 10x15" pan. Bake at 350~ for 10 minutes. Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut. Sprinkle over all. Bake at 350~ for 20 minutes. Cool. Cut into bars.

1/2 c Sugar

3 tb Cornstarch

1/4 ts Salt

3 c Milk

1/2 c Dry white wine

3 Egg yolks,beaten

3 tb Butter or

-margarine,softened 1 tb Vanilla

2 1/2 oz Whole blanched almonds

2 pk Ladyfingers(3oz)

1/2 c Red raspberry preserves

1 pk Frozen red

-raspberries(12oz) 1 c Chilled whipping cream

2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland

1 c Sugar

4 ea Cinnamon Sticks

3 Lemon Slices

2 c Pineapple Juice

2 c Orange juice

6 c Claret Wine

1/2 c Lemon Juice

1 c Dry Sherry

Boil first three ingredients with 1/2 cup of water for 5 minutes. Remove lemon slices, any seeds, and cinnamon sticks. Heat the remaining ingredients until very warm. Do not boil! Combine with the syrup and serve very warm.

2 ts Black tea leaves*

1 1/2 c Vodka

1/2 c Sugar syrup (see recipe)

Steep the tea leaves in vodka for 24 hours - NOT longer as a bitter taste will occur. Strain and add sugar syrup. Age for 2 weeks. *Your favorite tea may be used for the flavor you desire and spices can be added as well. Yield: 1 pint Container: Quart jar