Saturday, June 28, 2014

Twilight Cocktail


Use a large Mixing glass with Lump Ice.
1 jigger Bourbon.
½ pony Italian Vermouth.
Juice of whole Lime.
Shake well; strain into a Champagne glass; fill with Seltzer and serve.


Use a large Mixing glass; fill with Lump Ice.
One jigger Bourbon Whiskey.
½ pony Italian Vermouth.
½ pony Pineapple Syrup.
½ pony Lemon Juice.
Shake well; strain into Stem glass and serve.

GIN SOUR—Country Club Style

Use a large Mixing glass.
Fill with Lump Ice.
½ Lime Juice.
½ Orange Juice.
2 dashes Pineapple Juice.
½ pony Rock Candy Syrup.
1 jigger Old Tom Gin.
Shake well; strain into Cocktail glass and serve.

Thursday, June 19, 2014


8 to 10 medium apples (Gala or Winesap are good*)
One cup of sugar,
One-half teaspoon of nutmeg,
One-half teaspoon of cinnamon
One teaspoon of vanilla.

Wash apples and then cut in pieces and place in a saucepan and add three cups of water.
Cook until soft.  If you want a smooth applesauce, then rub through a fine sieve. I prefer to leave it 'lumpy'.  Add sugar, nutmeg, cinnamon and vanilla.  Bring to a boil and remove from heat.  Once mixture is cooled, pour into jars and store in refrigerator.

*If red apples are used, this makes a most delicious pink-looking sauce. No need to peel apples.

Saturday, June 14, 2014

Italian Bean Soup


  • 1 can Kidney beans
  • 1 can Navy or Lima beans
  • 2 cups vegetable broth
  • ¼ cup oil
  • ¼ onion
  • 1 clove of garlic
  • 1 sprig of parsley
  • 1 piece of celery
  • 1 can chopped tomatoes
  • 1/4 tsp salt 
  • 1/4 tsp pepper
Chop fine the onion, garlic, parsley and celery.  Heat oil over medium heat, add vegetables, and sprinkle with salt and pepper. When the vegetables are a delicate brown add two cups of the broth and the beans. Let all come to a boil. Simmer 15 to 20 minutes and serve.