Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess. Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat; remove browned pieces. Repeat with remaining rabbit. Remove all but 2 tablespoons fat. Cook and stir […]

Here are the two English language recipes that were on the Malt Flour package from the Korean market. The stuff is distributed by Hanmi, Inc and packed in the USA, so it may be widely available in oriental markets. I havent tried these, but they looked interesting. Put malt flour into luke warm water and […]

In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine […]

ICING 2 Egg Whites; Large 1 c Sugar 1 tb ;Water 2 tb Maraschino Cherry Juice 1 tb Light Corn Syrup 1/4 ts Cream Of Tartar 10 Maraschino Cherries; Chopped Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour […]

Preparation : Put all ingredients, except whipped cream, in a blender. Whip up. Serve in a brandy snifter with the whipped cream on top.

Mix all ingredients, except nutmeg, in a blender at high speed until frothy. Pour into a glass and sprinkle with ground nutmeg.

In large pitcher mix 6 cups orange juice, 5 cups club soda and 2 1/2 cups milk. Pour into tall glasses and top with scoops of orange sherbet.

Scald the blossoms in the boiling water & let stand overnight. The next morning, strain, add the pulp & juice of 6 oranges, the juice of 4 lemons, the yeast & the sugar. Let ferment for 4 days, then strain & bottle. Serve in small glasses at room temperature.

Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55 minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bit- tering hops. Boil […]

Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees. Mash-out for 10 minutes at 168 degrees. Sparge. Bring to boil and add Northern Brewer hops. Boil 60 minutes. At last minute toss in Hallertauer. Cool. Pitch yeast. Judges said it was perhaps a tad thin compared to Anchor but otherwise […]