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Ivey’s Hot Holiday Herb Tea

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Welcome family and friends to your home with this holiday herb tea.

1 box Celestial Seasonings no caffeine country peach passion tea
1 qt water
3-4 lemons
Sucanat to taste

In a large pot, bring water to a boil. Add all tea bags to water and let steep about 20 minutes. Add enough water to make a gallon of tea. Squeeze juice of lemons into tea and add sucanat to taste, (add more lemon juice for a more tart and delicious flavor and/or more water if it is too strong for your taste).

Variations: add 1/2 gallon of apple juice or white grape/peach juice in place of 1/2 gallon water. Serve on a buffet with cinnamon sticks and sliced lemons as garnish.

Servings: 1-1 1/2 gallons

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Ivey’s Hot Holiday Herb Tea

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Sesame Balls

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Craving a nutritious and quickly made snack? This is a great recipe for the beginning cook.

3/4 C smooth peanut butter

1/2 C honey
1/2 C sesame seeds
1 Tbsp hot water
chopped nuts (optional)

Mix all the ingredients, Using two teaspoons as scoops, make one inch balls and roll in sesame seeds or chopped nuts until covered. Store in airtight container in refrigerator.

Servings: 10 (2 balls each)

Submitted by Charrie Shockey

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Sesame Balls

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Potato Soup

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Potato aficionados will go crazy over this recipe that serves a crew.

1/2 gal water

8-10 med potatoes, chopped fine
1/2 tsp Cayenne pepper
1/2 tsp salt
1/4 tsp thyme
1/2 tsp sage
1/2 C canned milk
4 tsp flour
1/4 stick butter

Boil water in large kettle and add potatoes, cooking until tender. Add onions, Cayenne peppers, salt, thyme, and sage. In a small pan mix canned milk and water.  Stir and blend in flour. Cook over low heat and stir constantly until mixture thickens. Add butter and cook 10 minutes longer. Add this mixture to potatoes and cook for additional 10 minutes.

Servings: 6-8

Submitted by Pearl Otis

Recipes are freely shared by members and friends of AnswersForMe © 2010. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Potato Soup

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Mr. Knowles’ Scrumptious Squash and Green Tomatoes

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Green tomatoes add delicious variety to this summer squash recipe.

2 Tbsp olive oil
4 medium yellow squash
2 small green tomatoes, sliced
1/2 medium onion, chopped
Water
Salt or McKay’s No MSG Chicken-Style Seasoning to taste.

Place a small amount of olive oil in a cast-iron skillet. Heat and add 1/2 the squash, searing. Add rest of squash, green tomatoes, and onion, stirring constantly. Reduce to low heat, add a little water, over and steam until desired tenderness. Season to taste.

Servings: 6-8

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Mr. Knowles’ Scrumptious Squash and Green Tomatoes

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Scotch-A-Roo Bars

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A hit with the kids-even the older ones!

6 C Rice Krispies cereal
1 C granulated sugar
1 C light corn syrup
1 C peanut butter (creamy or chunky)
1 C semisweet chocolate chips
1 C butterscotch chips

In a large bowl, measure Rice Krispies. Set aside.

In a medium saucepan over medium-high heat, combine sugar and corn syrup. Bring to a boil. Boil for exactly one minute. Remove from heat and add peanut butter. Stir until well blended. Pour over Rice Krispies and stir until cereal is well coated. Spread evenly into 9″ x 13″ greased cake pan.

Measure chocolate chips and butterscotch chips into a small glass bowl. Put in microwave for 1 to 1 1/2 minutes on high. Remove and stir well. Spread over Rice Krispies mixture. Cut into 25 pieces.

Servings: 25 bars

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Scotch-A-Roo Bars

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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