I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 25, 2016

Sweet Tea

4 regular tea bags (Luzianne is the best for iced tea)
1/2 to 1 cup sugar
1 quart boiling water
1 quart cold water
 
Bring 1 quart water to boil.  Remove from heat.  Add tea bags and steep for 10 to 15 minutes.  Put sugar in pitcher.  Pour in hot tea and stir well.  Then add cold water.  Don't bother to save any that is left over as it gets too sweet in the refrigerator.

Jim Pennington, who helped edit this book, added this recipe.  I guess he had seen too many references to "sweet tea."  I added two tea bags to his recipe as sweet tea also needs to be strong tea.  Use less tea and less sugar if you don't like it this strong or this sweet.  It is best poured warm over a glass full of ice cubes which dilutes the tea a little.  I like to add some fresh mint to the tea before pouring in the boiling water.  Just throw it away with the tea bags when it's time to finish the tea.
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