1 c Jose' Cuervo Gold Tequila

1/4 c Triple Sec

1 t Sugar

1 small can limeade

1 egg white


Mix in blender. Slowly add ice to desired consistency. Wet glass rim with lemon juice and salt before serving. Hint: Prepare the second batch before you start to drink the first batch :-)


Cream of Broccoli Soup (Liz Hill)

1 bunch brocolli (about 1 lb)

1 med. potato, pared

1 med. onion, chopped (about 1/2 cup)

1 clove garlic, chopped

2 T butter

3/4 t curry powder

1 c (13 3/4 ounce) chicken broth

1 c water

1/2 t salt

1/2 c half & half

  1. Trim brocolli, pare stems. Separate flowerettes, cut stems into 1/2" slices. Cut potatoes into 1/2" cubes.
  2. Saute onion and garlic in butter in a kettle until tender (about 3 minutes)
  3. Add curry, broth, water, salt to kettel. Bring to a boil; add brocolli and potato. Return to a boil; lower heat; cover. Simmer 20 mins. or until brocolli and potato are tender.
  4. Puree' mixture--part at a time. Reheat; stir in half½ heat until piping hot.
  5. Garnish with sour cream; serve with cheese straws.

T.Z.'s Pumpkin Bread

2 3/4 c flour

2 1/4 c sugar

1 1/8 t salt

1 1/8 t cinnamon

1 1/8 t nutmeg

1/4 t allspice

3/4 c oil

1/2 c water

1 sm can pumpkin

3 eggs

1/2 c walnuts (optional)


Fill 2 1-lb coffee cans two-thirds full and put the rest in a third can. Bake for 75 minutes at 365F. (Shortening and flour before filling--use plenty)

Hot Buttered Rum

1 c butter (softened)

1 c packed brown sugar

1/2 c sifted powdered sugar

1 t ground nutmeg

1 t ground cinnamon

1 pint softened vanilla ice cream




In a small mixer bowl beat together softened butter, brown sugar, powdered sugar, nutmeg and cinnamon until well combined. Beat in the softened ice cream. Turn mixture into a 4 cup freezer container. Seal and freeze (mixture will not freeze solid). Makes about 4 cups of mix.


To serve, spoon about 1/3 cup of the ice cream mixture into a mug; add 1 jigger of rum and 1/2 cup of boiling water. Stir well.