Water Punch – Donna Siddoway
Ingredients:
- 5 qts water
- 2 c.
Instructions:
sugar, 2 T. lemon extract, 1 T. citric acid powder, sliced lemons/limes on top.
Russian Tea – Donna Siddoway
Ingredients:
- 2 c.
Instructions:
Tang, 3 oz powdered lemonade mix, 1 1/3 c. sugar, 1 t. cinnamon, 1/2 t. ground cloves. Mix, store airtight, serve hot.
Orange Julius – Angie Christensen
Ingredients:
- 6 oz frozen orange juice
- 1 c.
Instructions:
milk, 1 c. water, 2 t. vanilla, 1/4 c. sugar, 10 ice cubes. Blend 30 sec.
Slush – Donna Siddoway
Ingredients:
- 6 oz frozen juice
- 3 c.
Instructions:
sugar, 8 c. warm water. Freeze. Add 7-Up when serving.
Fresh Lemonade – Donna Siddoway
Ingredients:
- 1 c.
Instructions:
lemon juice, 3/4 c. sugar, 4 c. water. Stir in pitcher, serve with ice.
Reception Punch – Donna Siddoway
Ingredients:
- 6 oz limeade
- 3 c.
Instructions:
sugar, 11 c. water. Heat to dissolve sugar, freeze. Add 2-liter 7-Up before serving.
Sherbet Punch – Angie Christensen
Ingredients:
- Pineapple sherbet
- bananas
- berries
- 7-Up.
Instructions:
Melt sherbet, beat with fruit, refreeze, serve with soda.
Choc Chip Cheese Ball – Donna Siddoway
Ingredients:
- 1 pkg cream cheese
- 1/2 c.
Instructions:
butter, 3/4 c. powdered sugar, 1/4 t. vanilla, 2 T. brown sugar, 3/4 c. choc. chips, 3/4 c. nuts. Mix and chill. Shape and roll in nuts. Serve with crackers.
Jell-O Squares – Donna Siddoway
Ingredients:
- 3 c.
Instructions:
water, 1/2 c. sugar, 2 lg pkg Jell-O, 1 pkg Kool-Aid. Boil, cool 15 mins, refrigerate.
Play Dough – Donna Siddoway
Ingredients:
- 4 c.
Instructions:
flour, 1 c. salt, 2 T. melted shortening, 2 heaping t. alum, 2 c. warm water. Mix well.
Mother's Chili Sauce – Donna Siddoway
Ingredients:
- 4 doz tomatoes
- 1 doz onions
- spices (cloves
- allspice
- cinnamon
- pepper
- cayenne)
- 1/2 c.
Instructions:
salt, 1 c. sugar, 3 c. vinegar, optional bell peppers. Boil 3 hrs. Bottle & seal.
Hand Soap – Grandma Siddoway
Ingredients:
- Mix: 2 c.
Instructions:
hot water, 1/2 t. borax. Heat: 1 2/3 c. glycerin, 1 oz beeswax, 1 1/4 c. stearic acid. Add: 1 T. ammonia, then water & borax mixture. Beat until fluffy.
Venison Jerky – Donna Siddoway
Ingredients:
- 3 lbs venison
- salt
- onion & garlic powder
- pepper
- Worcestershire
- soy sauce.
Instructions:
Marinate overnight. Dry in oven/sun/dehydrator at 200°F for 4–6 hrs.
Jerky – Quin Siddoway
Ingredients:
- 2 lbs meat
- 1/4 c.
Instructions:
soy sauce, 1 T. Worcestershire, pepper, garlic powder, onion salt, liquid smoke, seasoning salt. Marinate overnight. Dry until done.