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T R Y S O M E T H I N G N E W !
StartSampling (www.startsampling.com) wants to make it easier than ever
for you to plan some new and exciting meals, appetizers and desserts for
entertaining or any occasion.
With this in mind, weve assembled the mouthwatering StartSampling
Recipes Cookbook that contains some favorite recipes from members
and StartSampling employees. We hope youll enjoy them in good health
and that youll enjoy a holiday season filled with peace and good cheer.
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T R Y S O M E T H I N G N E W !
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T R Y S O M E T H I N G N E W !
T R Y S O M E T H I N G N E W !
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Tex-Mex Appetizer Tart
Baked Spinach Artichoke Dip
Crab Rangoon
Cheesecake Hors doeuvres
Holiday (or any day) Chili Dip
Tex Bean Dip
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Heat oven to 375 . Remove crust from pouch. Place crust on ungreased cookie
sheet; press out fold lines. In medium bowl, combine cheese, roasted bell peppers,
mayonnaise and chiles; mix well. Spread over crust to within one inch of edges.
Fold crust edges over filling to form one-inch border; flute. Bake at 375 for 25
to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand
ten minutes. Cut into wedges. Serve warm, topped with salsa.
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1 Pillsbury refrigerated pie crust
(from 15 oz. package)
6 oz. (1 1/2 cups) shredded Colby-
Monterey Jack cheese blend
1/2 cup roasted red bell peppers
(from 7.25 oz. jar), drained, chopped
1/4 cup mayonnaise
1 (4.5 oz.) can chopped green chiles
1/4 cup chopped fresh cilantro
or parsley
Old El Paso Salsa
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Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and
peppers. Spoon mixture into a 1-quart casserole dish. Sprinkle with Monterey
Jack cheese. Cover and bake for 15-20 minutes or until cheese is melted. Serve
warm.
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1 quart casserole dish
Preheated 350 F. oven
1 cup mayonnaise
1 cup grated Parmesan Cheese
1 14 oz. can artichoke hearts, chopped
1 10 oz. package frozen chopped
spinach, thawed and squeezed to drain
1/2 cup chopped red peppers
1/4 cup shredded Monterey Jack cheese
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In a bowl soften cream cheese, add green onion, crab and garlic powder. Blend
together. On a cutting board lay out wonton wrappers. Put one spoon full of
mixture in center of wrapper. Wet edges of one half of wrapper then fold in half
sealing the edges. Drop into hot oil and fry until golden brown. Drain on paper
towels. This makes quite a few wontons and is great for a party.
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1 pkg wonton wrappers
1 pkg cream cheese
1 bunch green onions, chopped
1 small pkg imitation crab, chopped
1 tbls. garlic powder or more to taste
1 bowl water
Deep fryer or pan of oil 1-2 inches deep
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Preheat oven to 350. Grease 9x13 pan. Beat cream cheese until fluffy, add
sugar, lemon juice and vanilla. Mix well. Unroll 1 pkg crescent rolls and cover
bottom of pan. Do not separate, pinch together any perforations that pull apart.
Spread cream cheese mixture over crescent rolls. Top with remaining can of
crescent rolls. Bake for 20 mins or until golden brown. Allow to cool, refrigerate
3 hrs or over night before cutting into small finger size servings.
2 cans refrigerated crescent rolls
2 8 oz. pkgs cream cheese softened
1 cup sugar
1 tsp lemon juice
1 tsp vanilla
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Heat chili, bring to a boil. Add remaining ingredients and cook and
stir until well blended. Serve hot with tortilla chips. Serves 6-8.
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1 can of chili without beans (16 oz.)
1 can of diced green chilis (4 oz.)
1 (8 oz.) package of cream cheese
(softened)
1/2 tsp. chili powder (more is optional)
1 can of sliced black olives (small can)
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Heat two cans of Tex Chili Beans in a big pot with sauce, Mexican V elveeta cheese and
Philadelphia cream cheese. Let simmer. In a frying pan, cook your hamburger with the
sliced onions and jalapenos (optional). Be sure you know the crowd that you are feeding
and how hot they like their mix. Once everything is brown in the frying pan, drain it and
add it to the big pot. Let it simmer about a half hour then remove it from the stove. You
can make some cornbread or baked potatoes with this mixture to make a great meal
or just use it as a plain old dip. We love it with the cornbread and potatoes and there is
always plenty to reheat for the next day.
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2 cans of Tex Chili Beans
1 to 1 1/2 pounds of hamburger
1-16 oz. pkg. Mexican Velveeta Cheese
1-16 oz. pkg. Philadelphia Cream Cheese
2 cans of hot tomato sauce
1 j ar of picante sauce
1 j ar of sliced j alapenos
1 onion
T R Y S O M E T H I N G N E W !
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Spinach Rice Salad
Old Settler's Baked Beans
Corn Casserole
Cheesy Baked Pineapple
Wild Rice
Strawberry Salad
Banana Salad
Pink Salad
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Cook rice and let cool slightly. Mix dressing, soy, sugar and add to rice. Refrigerate
rice. Before serving, toss rice with rest of ingredients and toss with a little more
dressing.
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1 cup white rice
1/2 cup Good Seasons salad dressing
1 tbls. soy sauce
1/2 tsp. sugar
1/2 cup chopped celery
1/2 cup chopped green onions
1/3 cup crumbled bacon
2 cups fresh baby spinach
(chopped fine)
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Pour into large baking dish. Bake for one hour at 350.
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Brown together and drain:
1/2 lb. bacon
1/2 lb. ground beef
1 large onion, chopped
In a large pot, combine above
ingredients with:
15 oz. can kidney beans
15 oz. can butter beans
15 oz. can pork and beans
15 oz. can chili hot beans
1/2 cup brown sugar
1 tbsp. mustard
1/4 cup ketchup
1/4 cup BBQ sauce
1/4 cup molasses
1/2 tsp. chili powder
1/2 tsp. pepper
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Toss together right before serving.
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1 cup vegetable oil (or olive oil)
1/2 cup red wine vinegar
(or balsamic vinegar)
2 cloves minced garlic
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 large head romaine
1 head Boston lettuce
1 pint strawberries
1 cup grated Monterey Jack or
cheddar cheese or mix
1/2 cup chopped toasted walnuts
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Melt butter in 9 x 13 baking dish. Mix remaining ingredients and pour into
baking dish. Bake at 350 for 45 minutes.
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1/2 stick margarine
2 cans creamed corn
1 can regular corn, drained
8 oz. sour cream
1 onion, chopped fine
2 tsp. jalapenos (optional), chopped fine
1 box Jiffy corn bread mix
1 egg
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Preheat oven to 350. Coat a 9x13-inch baking dish with nonstick cooking spray.
Place the pineapple in the dish. In a medium bowl, combine the cheese, sugar,
and flour. Sprinkle the cheese mixture evenly over the pineapple. In the same
bowl, combine the crushed crackers and butter; mix well. Sprinkle the cracker
mixture over the casserole and bake for 25 to 30 minutes, or until heated through
and the topping is golden.
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9x13-inch baking dish
Medium bowl
Preheated 350F oven
Serves 9 to 12
2 cans (20 ounces each)
pineapple chunks, drained
2 cups (8 oz.) shredded sharp
Cheddar cheese
1/2 cup sugar
3 tbls. all-purpose flour
2 cups coarsely crushed
butter-flavored crackers
1/2 cup (1 stick) butter, melted
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Bring 6 cups of water to a boil with bullion cubes. Wash rice, and simmer covered
for 50-60 minutes. Saute onions (chopped fine) and sliced mushrooms in
margarine until tender (should be opaque). Fluff cooked rice with fork, then
simmer an additional 5 minutes. Drain excess liquid. Add sauteed onions and
mushrooms to rice and mix well.
`... ...
2 cups wild rice
(washed-long or short grain)
4 chicken bullion cubes
2 cups of fresh, sliced mushrooms
1 1/2 sticks of margarine
2 medium yellow onions chopped fine
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Mix all ingredients together and chill!
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1 tub of cool whip (any variety)
1 can of cherry pie filling
1 can of pineapple tidbits, drained
1 can of Eagle brand sweetened
condensed milk
1/2 cup pecans, chopped (optional)
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Cook sugar, vinegar and eggs together on stove till THICK then put pan in
fridge to cool. Once cooled, mix with cool whip to make a stiff fluff.
Layer fluff, nuts and bananas. My kids love it, and it is very quick to make,
also great to take as a side dish, never any leftovers....
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Cool whip (one lg. container)
2 eggs
2 tbls. vinegar
Nuts
Bananas
1 cup sugar
T R Y S O M E T H I N G N E W !
"!#$ &'()*+
Wine Barbecued Beef Sandwiches
Thai Noodle Stir-Fry
Favorite Meatloaf
Quick Beef & Corn Tacos
Quick Cioppino
Chicken Broccoli Florentine
Souper Stronganoff
Chicken Tetrazzini
Chicken Rice Bake
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Combine roast beef, barbecue sauce and cooking wine. Cook over medium heat
15 minutes, stirring occasionally. Serve in buns. 6 servings.
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1 pound thinly sliced cooked roast beef, cut into strips
1 (18 oz.) bottle barbecue sauce
1/2 cup Holland House Vermouth cooking wine
6 sandwich buns
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Cook noodles according to package directions, omitting salt; drain. Blend 1/4 cup lite
teriyaki sauce, vinegar and 2 tbls. water, set aside. Marinate beef in mixture of cornstarch
and 2 tsp. lite teriyaki sauce in small bowl 30 minutes. Stir-fry beef and garlic in 1 tbls.
oil in hot wok or large skillet over high heat 1 minute, remove. Heat remaining oil in
same pan. Add peas and red pepper; stir-fry 1 minute. Add noodles; stir-fry until hot.
Add beef and vinegar mixture; toss together to coat with sauce. Remove from heat; add
peanuts and cilantro, tossing to combine.
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4 oz. fine egg noodles
1/4 cup plus 2 tsp. Kikkoman Lite
Teriyaki marinade & sauce
1 tsp. vinegar
1/2 pound boneless tender beef,
cut into thin strips
2 tsp. cornstarch
1 clove garlic, minced
2 tbls. vegetable oil, divided
4 oz. snow peas, julienned
1 red bell pepper, julienned
2 tbls. minced unsalted roasted peanuts
1 tbls. minced cilantro
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Preheat oven to 350F. Mix all ingredients. Put into a meat loaf pan and bake
covered (tinfoil) for 1 hour at 350F. After one hour, take tinfoil off pan and
bake uncovered for another 10 to 15 minutes.
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2 lbs. ground beef (lean)
1 pkg. dry onion soup mix
1 cup rolled cracker crumbs
4 eggs (unbeaten)
1/2 cup milk
1/2 cup ketchup
2 tsp. Worcestershire sauce
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Brown ground beef; drain. Stir in remaining ingredients; bring to a boil. Simmer
5 minutes. Spoon mixture into taco shells. 4-6 servings.
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1 lb. ground beef
1 (1 1/4 oz.) package taco seasoning mix
1/2 cup Holland House Vermouth cooking wine
1 (11 oz.) can whole kernel corn, undrained
10 taco shells, heated
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Heat oven to 350. Heat oil in large skillet over medium heat. Add mushrooms and
onion; cook until softened, about 5 minutes. Add butter to skillet; cook until melted.
Stir in flour; cook 1 minute. Gradually stir in hot broth, stirring constantly until smooth.
Heat to boil. Stir in hot half-and-half and sherry. Add chicken, salt, and pepper. Cook,
stirring frequently, over low heat, 10 minutes. Arrange 1/2 of the noodles on bottom of
greased 2 1/2 quart casserole dish. Cover with 1/2 of the chicken mixture. Repeat layers.
Sprinkle with cheese. Bake until heated through, 10-12 minutes. Let stand 5-10 minutes
before serving.
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3 tbsp. extra-virgin olive oil
8 oz. mushrooms, thinly sliced
1 small onion, minced
3 tbsp. butter
2 tbsp. flour
16 oz. can chicken broth, heated until very hot
1 cup half-and-half, heated until very hot
3 tbsp. dry sherry
4 cups chicken, cooked, cubed
3/4 tsp. salt
1/2 tsp. pepper
16 ounces egg noodles cooked
according to package directions
1/2 cup grated Parmesan cheese
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Cut round steak into thin strips and pound with 1/2 cup flour. Brown meat in
butter. Add onions and garlic & brown lightly, stir in soup. Cover and cook one
hour or until meat is tender. Blend in sour cream. Cook five minutes. Serve
over noodles.
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3 lbs. round steak
1/2 cup flour
1/2 cup margarine
1 cup chopped onion
2 cloves garlic
2 cans Campbells consumme beef
2 cups sour cream
5-6 cups cooked noodles
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Chop the stewed tomatoes, dump with juice and broth into medium sauce
pan on low-medium heat. Add shallot and/or onion, cocktail sauce, Tabasco
sauce, bayleaf and white wine, simmer for 20-30 minutes, (stir OFTEN), add
frozen OR fresh seafood, simmer 5-10 minutes on medium heat until seafood
is done. (Depending on altitude, I live at 5300 ft). Serve with Pepperidge Farms
garlic toast (Done on a griddle of course) and green salad.
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2 10 oz. cans of Italian stewed tomatoes
10 oz. of either fish/shrimp broth
OR vegetable
2 lbs. of either shrimp or scallops,
or your favorite seafood
1/2 to 1 whole bay leaf
1 minced shallot OR small onion
1/2 cup Crosse & Blackwell
cocktail sauce
1/2 cup white wine (optional)
3-5 shakes of Tabasco sauce
(or to taste)
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Cook garlic in margarine two minutes, stirring. Stir in soup, milk and cheese.
Heat to boiling. Add chicken, cook five minutes over low heat, toss with noodles.
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1 tbls. margarine
1 clove minced garlic
1 can broccoli cheese soup
1 cup milk
1/4 cup Parmesan cheese
1-1/2 cooked chicken strips
8 oz. dry fettucine
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Heat oven to 375. Use an ungreased 13 x 9 pan. Mix allset chicken on mix
sprinkle with butter. Bake one hour.
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1-1/4 cup rice
2 tbls. chopped onion
1/2 tsp. salt
1 stalk celery chopped
2 cups water
1 can cream of chicken soup
2-1/2 to 3 lbs. frying chicken cut
2 tbls. melted butter
Topping:
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. poultry seasoning
T R Y S O M E T H I N G N E W !
"#$$#%&$
Bananas Foster Tart
Snickers Salad
Simple "Cheesecake"
No-Bake Pumpkin Cream Pie
Texas Sheet Cake
Frosted Banana Bars
Bread Pudding
Sugar Cookies
Dump Cake
Chocolate Covered Peanuts
Texas Sheet Cake - Icing
Chocolate Dream Pie
Everybodys Cobbler
Nanaimo Bars
Georgia Alice's Great Pound Cake
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Heat oven to 450. Prepare pie crust as directed on package for one crust baked shell using 9-inch
tart pan with removable bottom or 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light
golden brown. Cool 5 minutes. In small bowl, combine bananas and rum; toss to coat. Sprinkle
orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel; sprinkle
with pecans. In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook
and stir over medium-heat for 2 to 3 minutes or until mixture is thickened and deep golden brown,
stirring constantly. Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas
and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator.
* To substitute for rum, combine 1/2 tsp. rum extract with 4 tsp. water.
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1 Pillsbury refrigerated pie crust
(from 15-oz. pkg.)
2 medium bananas
cut into 1/4 inch thick slices
4 1/2 tsp. light rum*
2 tsp. grated orange peel
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup butter or margarine
1/2 tsp. vanilla
Haagen-Dazs vanilla ice cream, if desired
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Coat a 9x13 baking dish with non-fat cooking spray. Preheat oven to 350F. In a large
bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg; stir until smooth. Fold
in peaches, apples and bread cubes until bread is well coated. Pour into baking dish.
Dot top with 6 tbls. of butter. Bake in preheated oven for 1 hour until set. To make
whiskey sauce, in a medium saucepan, over medium heat, combine whiskey, 1 pound
butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth.
Remove from heat, cool till warm and serve over warm pudding.
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3 eggs, beaten
1 cup white sugar
2 1/2 cups whole milk
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 fresh peaches, peeled, pitted and sliced
4 apples (granny smith is fine), peeled,
cored and sliced
6 cups day-old bread, cut into cubes
6 tbls. butter, cut into pieces
Whiskey Sauce:
1 cup whiskey
1 pound butter
2 cups white sugar
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Preheat oven to 375. Dump the crushed pineapple into a 13 x 9 cake pan
(spread evenly). Dump the pie filling on top of pineapple (spread evenly). Sprinkle
cake mix evenly over the pie filling. Pour melted butter over the cake mix. Mix
the oatmeal and brown sugar together, then sprinkle over the melted butter.
Bake for approximately 55-60 minutes or until firm, then enjoy.
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1 can crushed pineapple
1 can pie filling (any flavor)
lemon is my family's favorite
1 box of cake mix
1 cup melted butter
3/4 cup oatmeal
3/4 cup brown sugar
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Preheat oven to 350. Mix all ingredients together and roll out on floured surface.
Use your favorite cookie cutters. Bake for 8-12 minutes just until they start
to turn light brown around the edges. Frost with powdered sugar mixed with
water and any food coloring. Put sprinkles on top as desired.
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1 cup butter softened
1/2 cup sugar
2 cups flour
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Mix all the ingredients together and chill for at least an hour.
Makes a big batch!!!
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1 package of instant vanilla pudding
1 cup of milk
1-12 oz container of whipped topping
6 apples
6 Snickers bars
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Beat: sugar, creamed cheese, butter, vanilla and pumpkin pie spice with electric
mixer 1-2 minutes, until fluffy. Add pumpkin until blended. Spoon into pie crust.
Chill about 6 hours or overnight. Serve with whipped cream as desired.
Tip: 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ginger, and 1/8 tsp. cloves can
be substituted for pumpkin pie spice.
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1 1/2 cups Domino confectioners sugar
1 (8 oz.) package cream cheese,
softened
4 tablespoon (1/2 stick) butter, softened
1 tablespoon vanilla
1/2 tsp. pumpkin pie spice
1 (16 oz.) can pumpkin
1 (9-inch) prepared
graham-cracker crust
1 cup heavy cream, whipped (optional)
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Mix first three ingrediants. Pour into graham cracker crust. Top with pie filling.
Chill for at least one hour before serving.
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1-8 oz. softened package of
cream cheese
1 med. tub of cool whip
1 tbsp. vanilla flavoring
1 can any flavor of pie filling
1 graham cracker crust
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In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine
the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased
15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25 minutes or until bars test done.
Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add
confectioners sugar and vanilla; beat well. Spread over bars.
'.|.. l..... l.
1/2 cup butter or margarine, softened
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas
(about 3 medium)
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
Pinch salt
Frosting:
1/2 cup butter or margarine, softened
1 package 8 oz. cream cheese, softened
4 cups confectioners sugar
2 tsp. vanilla extract
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Combine sugar and flour in bowl. In saucepan, combine margarine, cocoa,
shortening and water and bring to a rapid boil. Then add sugar and flour. Mix
well. Add all other ingredients and mix well again. Pour into well-greased and
floured, large shallow pan (I use a 9X13). Bake at 400 for 30 minutes.
'... 5|..| C.|.
2 cups flour
2 cups sugar
1 stick margarine
1/2 cup shortening
4 tbls. cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
continued>
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Boil margarine, cocoa and milk until thick. Add all other ingredients and mix
well. Put on cake while both are still hot.
'... 5|..| C.|. ...,
1 stick margarine
4 tbls. cocoa
6 tbls. milk
1 box powdered sugar
1 tsp. vanilla
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Heat oven to 450. Prepare pie crust as directed on package for one-crust baked shell
using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool
completely. In medium saucepan, combine sugar, cornstarch and salt; mix well. Gradually
stir in milk. Add chocolate chips and egg yolks. Cook over medium heat until mixture
is thickened, stirring constantly. Remove from heat; stir in cream cheese, beating until
smooth. Cover surface with plastic wrap. Refrigerate until just cool, about one hour. In
large bowl, beat whipping cream and vanilla until soft peaks form. Reserve one cup
whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture.
Spoon evenly into cooled baked shell. Spoon or pipe reserved whipped cream over filling.
Refrigerate 6 to 8 hours or overnight. Store in refrigerator.
C|.....|. i... ..
1 Pillsbury refrigerated pie crust
(from 15-oz. package)
1/2 cup sugar
1/4 cornstarch
1/8 tsp. salt
1 cup milk
1 (6-oz.) pkg. (1 cup) semi-sweet
chocolate chips
2 egg yolks, slightly beaten
1 (3-oz.) pkg. cream cheese, cubed, softened
1-1/2 cups whipping cream
1 tsp. vanilla
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Melt together in microwave the two packages of chips. Add dry roasted
peanuts, stir to mix well. Drop by tsp. onto waxed paper. Allow
to cool and harden. Store in airtight container.
C|.....|. C.... ....|
1-12 oz. package semi-sweet chocolate chips
1-12 oz. package butterscotch chips
1 large jar dry roasted peanuts
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Empty the 2 cans of pie filling into a 9 x 13 pan. Spread the dry, yellow cake
mix over the filling. Drizzle the melted butter over the mix. Bake at 350 for
about 1 hour. Enjoy!
c.,|.., C.||..
2 cans pie filling (use your imagination!)
1 yellow cake mix
2 cups melted butter
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To make crust: In a 3 qt pan, combine 6 tbls. butter, 1/4 cup sugar, and cocoa.
Stir over low heat until the butter melts. Take it off of heat and add egg, beat
in. Stir in cracker crumbs, coconut and nuts. Press mixture into bottom of
8" square pan. Bake at 350 for approx. 20 min. Cool. To make filling: In a
bowl, beat 1/2 cup butter with the remainder of the sugar, milk and vanilla until
fluffy. Spread over the crust. In a double boiler combine 2 tbls. butter and
chocolate and stir until melted. Spread this over the filling. Cover and chill for
about an hour or up to 2 days. Cut into 25 squares and enjoy!
^...... l.
1 cup (1/2 lb) butter or margarine
2 1/4 cup powdered sugar
1/4 cup unsweetened cocoa
1 large egg
1 3/4 cup graham cracker crumbs
1 cup sweetened flaked dried coconut
1/2 cup chopped pecans or walnuts
2 tbls. milk
1 tbls. vanilla
3 oz. unsweetened chocolate
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Cream the butter and sugar together. While beating sugar/butter mixture,
add eggs one at a time. Add vanilla. Alternate adding flour and whipping
cream until all are added. Pour batter into a greased, floured tube or
bundt pan. Place in cold oven set for 300. Cook for 1 hour and 25
minutes. Remove from oven and cool in pan for 25 minutes before
removing.
:..,.. u.... :..| .... C.|.
2 sticks of softened butter
3 cups sugar
6 whole eggs
1 tsp. vanilla
3 cups flour
1/2 pint of whipping cream
T R Y S O M E T H I N G N E W !
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Spiced Cranberry Tea Punch
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Bring 6 cups cold water to boiling; remove from heat. Add tea bags and let steep
3-5 minutes. Discard tea bags. Stir in remaining 2 cups cold water, white grape
juice, cranberry juice cocktail, sugar, and cinnamon. Bring to boiling; reduce
heat. Simmer uncovered for 15 minutes. Pour into pitcher and add lemon slices.
Cover and refrigerate 4 hours before drinking.
5.... C..|., '.. ...|
6 cups cold water
4 tea bags
2 cups water
2 cups white grape juice
2 cups cranberry juice cocktail
1/2 cup sugar
1/2 tsp. cinnamon
1 lemon, sliced
T R Y S O M E T H I N G N E W !
The ingredients, nutritional value and/or statements in any of the recipes are not intended as medical advice.
Recipes posted are for informational, educational, and / or entertainment purposes only. We cannot guarantee
that favorable results will be obtained from their use, and, therefore, that you conduct appropriate tests under
your own operating conditions prior to adoption. The recipes are intended for use by persons having appropriate
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warranties, with respects to these recipes.