1. Cookie

    Athenian Salad

    Divide 6 cups each bite-size pieces romaine and head lettuce, 16 radishes, sliced, 2 cucumbers, sliced, and 8 scallions, cut up, between 2 large plastic bags. Add 1/4 cup plus 2 tbsp oil and vinegar salad dressing and 18 Greek or ripe olives to each bag. Close bags and shake until ingredients...
  2. E

    Best Iced Tea

    1 gal hot tap water 7 bags Red Rose brand tea 3 bags earl gray tea Place tea bags in pitcher add water and leave on counter for 8 hours (overnight). Remove tea bags and chill tea . Make sure that tea container is airtight. I'm not sure why but Red Rose make fabulous iced tea - I go out of my...
  3. E

    Granité Tea

    2 gal water 2 Tbsp thyme - 6 bags ice tea - 6 lemons - juiced 4 lb sugar =Boil 1., add tea bags & steep 5 minutes (longer will make tea bitter). Strain, add sugar and lemon, stir to dissolve. Freeze, stirring several times during freezing.
  4. Chef

    Tea Concentrates

    12 tea bags 4 cups boiling water For each tea concentrate, steep 12 tea bags in 4 cups of boiling water. Squeeze tea bags to retain all of the liquid. Cool concentrate in the refrigerator at least 3 hours and up to 2 weeks.
  5. Chef

    Hot Tea

    2 (1-ounce) each tea bags 2 1/2 gallons cold water Servings: 50 1. Place tea bags in a stainless steel, enamel, or earthenware container. 2. Bring water to a boil, pour over tea. Steep for 3 minutes. Remove bags. Yield: 2 1/2 gallons Notes: If bulk tea is used, tie loosely in a bag. The...
  6. Cookie

    Make Your Freezer Your Friend!

    Many standard recipes can be doubled or tripled and frozen in meal-sized airtight containers or resealable freezer bags that can be quickly defrosted on nights when time is tight.