 583 -- TIPSY  BALLS



 1 (15 oz.) pkg. vanilla wafers
1 c. powdered sugar
2 c. chopped nuts
2 tsp. white Karo
4 jiggers whiskey

 Roll vanilla wafers until finely powdered.  Mix all ingredients except Karo and whiskey.  Mix whiskey and Karo together until well blended.  Add to other ingredients and mix thoroughly.  Shape into balls and roll in powdered sugar.  

------------------------

 951 -- PECAN  BALL  COOKIES



 1 1/4 c. unsifted flour
1/4 c. sugar
1/4 tsp. salt
1/2 c. (1 stick) butter
2 tbsp. whiskey, gin or vodka
3/4 c. ground pecans

 Preheat oven to 350 degrees.  Combine sugar, flour and salt in a bowl.  Cut butter into flour mixture with a pastry blender.  Add liquor and nuts; mix thoroughly.  Shape into balls about 1 inch in diameter and place on ungreased cookie sheet.  Bake for 20 minutes.  Makes about 2 dozen.  Note:  If pecans are dry and mixture is too dry to form into balls.  Add a drop or two more of liquor.  

------------------------

 1181 -- FAYE'S  BOURBON  BALLS



 1 c. vanilla wafers, finely chopped
1 c. powdered sugar
1 1/2 c. nuts, finely chopped (pecans
   & walnuts)
2 tsp. cocoa
2 tsp. light corn syrup
1/4 c. Bourbon, dark rum or whiskey
1/4 c. powdered sugar

 Combine crushed wafers, 1 cup powdered sugar, chopped nuts and cocoa.  Add bourbon and corn syrup; mix well.  With dampened hands, shape into 1 inch balls.  Roll in powdered sugar.  Pack loosely in tin, separating layers with wax paper.  Cover tightly.  Makes about 4 dozen.  May also be stored in freezer.  

------------------------

 47425 -- IRISH  CREAM



 1 1/2 c. whipping cream
2 tsp. Hershey's chocolate syrup
3 eggs
1 c. whiskey, to taste
1 can Borden's sweetened condensed
   milk
1 tsp. vanilla
1/4 tsp. coconut extract

 Blend well in blender.  Refrigerate.  Let age 2 or more days.  

------------------------

 47430 -- SLUSH



 7 c. boiling water
1 c. sugar
1 sm. can lime concentrate
2 sm. cans lemonade concentrate
1 sm. can orange juice concentrate
2 c. strong tea (use 4 tea bags)
3 c. whiskey (or whole fifth)

 Mix all ingredients in large bowl.  Put bowl in freezer.  Freeze for 24 hours.  Fill glass 3/4 full of mix and 1/4 with 7-Up.  Provide a stir stick and enjoy!  Preparation time: 15 minutes.  Serves: 15 to 20.  

------------------------

 47438 -- NANCY'S  EGG  NOG



 1 doz. egg, separated
1 1/2 c. sugar
1 qt. heavy cream, whipped
1 pt. whiskey

 Beat 1 dozen egg yolks with all the sugar until creamy.  Slowly add the whiskey and 1 quart whipped cream.  Beat egg whites.  Fold egg whites into mixture.  

------------------------

 47449 -- HOMEMADE  IRISH  CREAM  LIQUEUR



  1 3/4 c. liquor (Irish whiskey,
   brandy, rum, Scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed
   milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffee
   cream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract

 In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth.  Serve over ice, if desired.  Store tightly covered in refrigerator up to 1 month.  Stir before using.  

------------------------

 47463 -- FROZEN  WHISKEY  SOURS



 2 tea bags
1 c. boiling water
1 c. sugar
3 1/2 c. water
1 (6 oz.) can thawed orange juice
1/2 c. whiskey
1/2 of a 6 oz. can lemonade, thawed

 Brew tea bags in boiling water 3-4 minutes.  Take out tea bags.  Stir in sugar.  Add remaining ingredients, stir until completely dissolved, then freeze.  

------------------------

 47524 -- WHISKEY  SOUR  PUNCH



 1 (6 oz.) can frozen orange juice
1 (6 oz.) can lemonade
1 tbsp. Angostura Bitters
2 tbsp. sugar
2 (32 oz.) bottles club soda
1-2 pkg. whiskey sour mix
Maraschino cherries
Orange slices
Ice ring
1-2 c. whiskey

 Mix together orange juice, lemonade, bitters, sugar, soda and whiskey sour mix.  Pour in punch bowl.  Add ice ring.  Add orange slices, cherries and whiskey to taste.  Double or triple for large group.  Excellent for showers and parties.  This can be made the day before and stored in gallon bottles in refrigerator.  Garnish with orange slices and cherries when used.  

------------------------

 47569 -- THE  BOLO  PUNCH



 2 ripe pineapples, diced
8 tsp. sugar
1 qt. whiskey (bourbon)
2 qt. champagne

 NIGHT BEFORE:  Dice 2 ripe pineapples over which spread sugar.  Add bourbon, cover well and refrigerate.  NEXT MORNING:  Pour into punch bowl over 2 large lumps of ice.  Stir well.  Pour in 2 bottles champagne and stir again.  Serve in goblets with bits of pineapple and long-handled fork or spoon.  Eat the fruit and drink the juice.  Great before brunch.  Serves 12-14.  

------------------------

 47599 -- IRISH  COFFEE



 24 oz. hot coffee
4 tsp. sugar
1 c. heavy cream, whipped
4 jiggers Irish whiskey
4 jiggers Kahlua
Cocoa

 Fill mug 3/4 full with coffee.  Add 1 teaspoon sugar for each mug.  Pour 1 jigger whiskey and 1 jigger Kahlua into the coffee.  Top with whipped cream.  Sprinkle with cocoa.  Serves 4.  Home Medical Equipment 

------------------------

 47672 -- WHISKEY  CAKE



 1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
5 eggs
1/2 c. milk
1/2 c. whiskey
3/4 c. oil

 Mix together and add 1 cup each of chocolate bits, butterscotch bits and nuts.  Bake approximately 350 degrees for 45 minutes to 1 hour.  Use tube pan.  

------------------------

 47834 -- WHISKEY  CAKE



 1 box white cake mix
1 sm. pkg. instant vanilla pudding mix
2 tbsp. whiskey
4 eggs
1 c. milk
1/2 c. oil
1 c. chopped walnuts
2 tsp. flour

 Combine first 6 ingredients and beat well.  Toss flour with nuts to coat, fold into first mixture.  Pour batter into greased and floured 10 inch tube pan.  Bake at 325 degrees for 1 hour. --GLAZE:--

1/4 lb. butter
3/4 c. sugar
1/2 c. whiskey

 Melt together in a saucepan and pour over cake.  

------------------------

 48386 -- WHISKEY  POUND  CAKE



 1 Duncan Hines Yellow cake mix
1 Royal instant vanilla pudding
4 eggs
1/2 c. Mazola oil
3/4 c. water

 Mix 2 to 3 minutes.  Use tube pan well greased.  Bake at 325 degrees for about 55 minutes. --GLAZE ICING:--

1/2 c. whiskey
1/4 c. butter
2/3 c. sugar

 Bring to boil and remove cake from pan.  Pour hot glaze over hot cake.  Extra liquid will be absorbed by cake.  

------------------------

 50352 -- PRUNE  MUI



 8 (12 oz.) pkg. pitted prunes
1 lg. pkg. lemon peel, cut up
2 lg. pkg. Li Hing Mui
1 lb. brown sugar
3 tbsp. Hawaiian salt
3 tbsp. whiskey (optional)
2-3 Star Anise
1 1/2 c. lemon juice

 Cut up lemon peel.  Mix all ingredients and soak for 3 days, stirring once a day.  No need to refrigerate.  

------------------------

 50368 -- CHOCOLATE - CREAM  LIQUEUR



 2 c. light cream
1 (14 oz.) can sweetened condensed
   milk
2 tsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/3 c. rum
2 tbsp. chocolate syrup
1 tbsp. vanilla

 In a saucepan combine cream milk and coffee.  Cook and stir over medium heat until coffee is dissolved.  Gradually stir about half the milk mixture into beaten egg yolk; return to saucepan.  Bring mixture to a boil.  Cook and stir for 2 minutes.  Remove from heat.  Add whiskey, rum, chocolate syrup and vanilla.  Stir until well combined.  Let cool to room temperature.  Transfer to a container with a tight fitting lid.  Chill at least 4 hours before serving.  Store in the refrigerator for up to 2 months.  

------------------------

 51158 -- LONG  ISLAND  ICE  TEA



 1 Big Gulp cup

 2 oz. vodka
2 oz. gin
4 oz. triple sec
4 oz. whiskey sour
4 oz. Coke

 Fill remainder of cup with ice until full.  Squeeze of lime.  

------------------------

 51168 -- HOMEMADE  IRISH  CREAM



 4 eggs
1-1 1/2 c. whiskey or brandy
1 can sweetened condensed milk
1 tbsp. chocolate syrup
1 tsp. vanilla
1 1/2 tsp. almond extract

 Mix all above ingredients in a blender for 2 minutes on medium speed.  Store in the refrigerator.  

------------------------

 51318 -- RAMOS'  ORIGINAL  GIN  FIZZ



 1 heaping tbsp. powdered sugar
1/2 tsp. lime juice
1/2 tsp. lemon juice
2, 3, or 4 drops orange flower water
White of 1 egg
1 whiskey glass of sweet gin
2 whiskey glasses of cream
2 whiskey glasses of seltzer water
1/2 glass crushed ice

 Shake well and strain.  Drink freely.  

------------------------

 51338 -- FROZEN  WHISKEY  PUNCH



 1 c. water
1/2 c. sugar

 Heat until sugar dissolves.  Add: 1 sm. can frozen orange juice

 Dissolve.  Remove from heat and add: 1 lg. can pineapple juice
2 liter 7-Up
1 sm. bottle cherries and juice (or
   more, if you wish)
1/2 to one fifth of whiskey (to taste)

 Put in freezer and stir at intervals while freezing (about 3 times).  Should not freeze too hard, but depends on amount of whiskey used.  Should be mushy when served, so may need some thawing.  Most everybody loves it!  

------------------------

 51638 -- BAILEYS  IRISH  CREAM



 1 can Eagle brand condensed milk
4 eggs
2 tbsp. Hershey chocolate syrup
2 tsp. vanilla
1/2 tsp. coconut extract
1 c. whiskey

 Mix together in blender.  Serve over ice.  

------------------------

 51639 -- BAILEYS  (TASTES  LIKE  BAILEYS  IRISH  CREME)



 4 eggs
1 c. whiskey
2 tbsp. instant coffee
2 tbsp. chocolate syrup
2 tbsp. vanilla
2 tbsp. sugar
1 (14 oz.) can sweetened condensed
   milk
1 c. whipping cream

 Beat eggs in mixer bowl.  Add whiskey, coffee, chocolate syrup, vanilla, sugar, and condensed milk, mix well.  Add whipping cream, mix well.  Pour into pitcher.  Keep refrigerated.  

------------------------

 51674 -- KAHLUA  IRISH  COFFEE



 1 oz. Kahlua
1 oz. Irish whiskey
Hot coffee
Whipped cream

 Add Kahlua and Irish whiskey to coffee and top with whipped cream.  

------------------------

 51675 -- KATHY'S  BAILEY'S



 3 eggs
1 can sweetened condensed milk
1 1/4 c. Irish whiskey
1 tsp. honey
2 tsp. instant coffee
1 1/2 tbsp. Hershey's chocolate syrup
1 tsp. vanilla
1 c. heavy cream

 Beat eggs thoroughly; add everything but heavy cream.  Beat for one minute at high speed.  Add the cream and beat for one more minute.  Store for one day in refrigerator, then stir or shake well before drinking.  Makes a nice holiday gift.  Have to keep it refrigerated.  For up to one month.  

------------------------

 52068 -- IRISH  CREAM  (LIKE  BAILEYS)



 1 c. Irish whiskey (may substitute)
10 oz. whipping cream
3 eggs
1/4 to 1/2 tsp. coconut extract
1 1/2 tbsp. Nestles quick
1 can Eagle Brand

 Put in blender on High for only 1 minute.  Refrigerate.  Shake before using.  

------------------------

 52106 -- 15  FIVE  OUNCE  DRINKS



 Juice of six lemons
1 fifth of whiskey
2 oz. Curacao
1 oz. brandy
1 qt. of prechilled 7 Up

 Serve in punch bowl with chunk of ice.  Decorate with lemon slices and fruit.  

------------------------

 52129 -- WHISKEY  SLUSH



 12 oz. frozen O.J.
12 oz. frozen lemonade
6 c. H20
2 c. strong tea (4 tea bags)
2 c. sugar
1 1/2 c. whiskey

 Mix and store in freezer.  Spoon into glass and pour 7 UP over it.  

------------------------

 52422 -- IRISH  EYES



 1 shot Irish whiskey
1 shot creme de menthe - green
1 shot heavy cream

 Combine with ice in shaker.  Shake and strain and serve straight up.  Top with cherry.  

------------------------

 52622 -- DIANE'S  IRISH  CREME



 1 can Eagle Brand (sweet) condensed
   milk
1/2 pt. whip cream
10 oz. scotch or any good whiskey
1 1/2 tsp. instant coffee

 Stir until blended.  

------------------------

 52652 -- IRISH  CREAM  LIQUEUR



 1 3/4 c. favorite liquor (whiskey,
   brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can sweetened condensed
   milk (not evaporated)
1 c. (1/2 pt.) whipping or light cream
4 eggs
2 tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

 In blender container, combine all ingredients; blend until smooth.  Serve over ice if desired.  Store tightly covered in refrigerator up to one month.  Stir before serving.  

------------------------

 52684 -- ICE  CREAM  PUNCH



 3 sm. cans lemonade
1 lg. can O.J.
1 (46 oz.) pineapple juice
3 qt. ginger ale
1 qt. vanilla ice cream
1/4-1/2 bottle whiskey

 Serves 31.  

------------------------

 52841 -- DAD'S  WHISKEY  SOURS



 1 (12 oz.) can frozen lemonade (do Not
   add water)
12 oz. whiskey
12 oz. club soda
Sliced oranges and lemons
Maraschino cherries

 It's hard to believe this simple one-to-one-to-one recipe makes such a fine drink, but my Dad's something special.  Mix frozen lemonade with whiskey, then add club soda.  use the lemonade can to measure a can of whiskey and a can club soda just as you would if you were adding cans of water to make normal lemonade.  Add the fruit and lots of ice.  

------------------------

 52909 -- WHISKEY  SOUR  FREEZE



 1 (12 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 (12 oz.) can water
1 (12 oz.) can blended whiskey or
   bourbon
Gingerale or seven-up

 Blend orange juice, lemonade, water and whiskey in electric blender.  Pour into a container and freeze.  To serve, spoon some of the frozen mixture into an old-fashioned glass.  Add a generous splash of gingerale.  Let sit a minute until gingerale seeps through the frozen mixture.  Makes enough for several drinks.  

------------------------

 53144 -- J  J'S  IRISH  CREAM  LIQUEUR



 1 3/4 c. Irish whiskey
1 (14 oz.) can evaporated milk
1 pt. whipping cream
4 eggs
2 tbsp. chocolate syrup
1 tsp. vanilla
1 tsp. almond extract
2 tsp. instant coffee

 Whip eggs and add cream, evaporated milk, chocolate syrup and instant coffee.  Cook over low heat for 10 minutes (do not allow to boil).  Remove from heat and add whiskey, vanilla and almond extract.  Refrigerate.  Will keep 2 weeks.  

------------------------

 53270 -- MAUDE  KELLY'S  PUNCH



 6 oz. orange juice
6 oz. lemonade
6 oz. lemon juice
3 qts. 7-Up
1/5 Southern Comfort or 1 qt. whiskey

 

------------------------

 53292 -- IRISH  COFFEE



 2-3 c. strong coffee
4 tsp. sugar
6 oz. Irish whiskey
Sweet whip cream

 Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir.  Add 1 1/2 ounces Irish whiskey in each cup.  Stir.  Top with whip cream.   

------------------------

 53301 -- FROZEN  (WHISKEY)  SOUR  SLUSH



 2 (6 oz.) cans frozen orange juice
2 (6 oz.) cans frozen lemonade
4 tea bags
1 1/2 c. sugar
9 c. boiling water
Fifth of whiskey (optional)

 Mix 2 cups boiling water and 4 tea bags.  Mix 7 cups boiling water and sugar.  Add juices to the tea mixture.  Add sugar water to the tea mixture.  Add whiskey, if desired.  Freeze, stirring occasionally until slushy.  With whiskey, just freeze 24 hours.  

------------------------

 53304 -- W.'S  IRISH  CREME     



 4 eggs
8 oz. whiskey
1 tbsp. chocolate syrup
1 tsp. vanilla
1/2 tsp. coconut extract
1 can condensed milk

 Put all in blender and blend well.  Store in refrigerator.    

------------------------

 53351 -- JEAN'S  WHISKEY  FERTILIZER



 1 c. Karo syrup
1 c. whiskey
1 c. Johnson's baby shampoo
12 pkgs. Knox gelatin
12 tea bags
1 tsp. ammonia
1 c. Rapid Grow fertilizer

 Dissolve gelatin in whiskey, mix all ingredients together.  Put in a 5 quart container and add water to fill the container.  The tea bags will break apart and dissolve.   It does not need to be stored in the refrigerator.  Add a tablespoon to a gallon of water and mix.  Water plants every other time with this solution.  

------------------------

 53444 -- WHISKEY  PUNCH



 2 (750 ml.) whiskey
Juice of 6 lemons (6 oz.)
1 (18 oz.) can pineapple juice
Juice of 8 oranges
2 bottles ginger ale
Sugar to taste

 Combine whiskey, lemon juice, pineapple juice and orange juice over block of ice in punch bowl.  Add 2 bottles ginger ale, sugar to taste.  Decorate with orange, lemon and pineapple slices or other fruits.  

------------------------

 53661 -- CRANBERRY  SLUSH



 4 bags green tea
2 c. boiling water
7 c. warm water
2 c. sugar
1 (12 oz.) lemonade
1 (12 oz.) cranberry juice
2 c. brandy, whiskey or Southern
   Comfort

 Serve with 7-Up.  

------------------------

 53776 -- CHERRY  WHISKEY



 1 bottle 74 port
2 bottles sloe gin or cherry whiskey
   syrup
2 bottles club soda
1 qt. alcohol

 In large glass container, pour in syrup, add club soda and port.  Let sit 1/2 hour, then add alcohol.  Griffiss AFB 

------------------------

 53825 -- IRISH  MIST



 1 3/4 c. liquor (Irish Whiskey,
   brandy, rum, bourbon, Scotch or rye)
1 (14 oz.) can Eagle Brand sweetened
   condensed milk
1 c. light cream
4 eggs, only clean, uncracked eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

 Combine all ingredients in blender, blend until smooth.  Serve over ice if desired.  Store tightly covered in refrigerator up to one month.  Stir or shake before serving.   

------------------------

 54033 -- WASSAIL



 2 (32 oz.) jars low-calorie cranberry
   juice cocktail
2 c. water
1 (6 oz.) can frozen pineapple-orange
   or orange juice concentrate, thawed
12 inches stick cinnamon
3 whole cloves
1/2 c. whiskey or bourbon (optional)
Orange slices
Stick cinnamon

 In large kettle, combine first 5 ingredients.  Bring to boil; reduce heat.  Cover and simmer for 10 minutes.  Remove cinnamon and cloves.  Stir in whiskey, if desired.  Serve warm with orange slices and cinnamon stick.  Makes 20 servings.  

------------------------

 54515 -- WHISKEY  SOUR  PUNCH



 3 (12 oz.) cans frozen lemonade
   concentrate, thawed & not mixed
5 c. orange juice
2 fifths whiskey
2 qts. soda
4 trays ice cubes

 Makes 44 (4 oz.) servings.  

------------------------

 54545 -- RUBY  RED  PUNCH



 2 c. cream sherry
2 c. whiskey
1 c. grenadine
1 c. lemon juice
Lots of ice

 Combine in punch bowl.  

------------------------

 54582 -- OPEN  HOUSE  PUNCH



 2 1/2 c. whiskey
2 1/4 qt. 7-Up
1 can orange juice, frozen (6 oz.)
1 can pineapple juice, frozen (6 oz.)
2 cans frozen lemonade (6 oz. each)

  Chill ingredients.  Mix in punch bowl, adding 7-Up last.  Add drops of red food coloring as desired (optional).  Stir.  Add ice, orange and lemon slices.  Serves 25. 

------------------------

 54714 -- COCOA  NUT  BALLS



 2 tbsp. cocoa
1 c. powdered sugar
1/4 c. Bourbon whiskey, brandy or any
   substitute
2 tbsp. light corn syrup
2 1/2 c. crushed vanilla wafers
1 c. broken pecans



------------------------

 55116 -- COOL  ALCOHOL  SUMMER  DRINK



 3 tsp. instant tea
1 (12 oz.) can frozen Awake
1 (12 oz.) can frozen lemonade
1 1/2 c. sugar
1 c. water
2 c. whiskey

  Mix all together well in large bowl.  Freeze in quart containers.  When needed scoop out slush into glass, then fill up glass with 7-Up.  Very tasty. 

------------------------

 55335 -- SUMMER  CRANBERRY  SLUSH



 64 oz. cranberry juice
2 (28 oz.) ginger ale
2 (12 oz.) cans concentrated frozen
   lemonade
3 c. whiskey

  Mix all together and freeze.  Make ahead 2 days. 

------------------------

 55582 -- APRICOT  SLUSH



 2 c. sugar
4 c. boiling water
6 tea bags
12 oz. frozen orange juice
12 oz. frozen lemonade
1 c. whiskey
1 c. apricot brandy
7 c. water

  Dissolve sugar in 4 cups boiling water.  Steep the tea bags in the water and sugar mixture until it becomes lukewarm.  Combine the remaining ingredients with tea mixture.  Freeze. 

------------------------

 55602 -- LYNCHBERG  LEMONAIDE



 1 shot bourbon
1 shot Triple Sec
1 shot bottled whiskey sour mixer
7-UP
2 cherries

  Mix in tall glass:  bourbon, Triple Sec, whiskey sour mixer, 2 cherries.  Fill glass with 7-UP.  Good summertime drink.

------------------------

 55746 -- BOURBON  SLUSH



 1 (16 oz.) can frozen lemonade
1 (16 oz.) can orange juice
2 c. strong tea
6 1/2 c. water
2 c. bourbon
1 c. sugar
1 c. whiskey

  Mix all ingredients in a 6-quart container and freeze.  Make this 24 hours in advance before using.  Scoop out and serve with 7-UP or alone.  Use both spoon and straw. 

------------------------

 55884 -- COFFEE  VARIATIONS



  Preparation time:  5 minutes.  Yields:  1 glass each. --BRANDIED CAPPUCCINO:--

1 1/2 tbsp. brandy
1/2 c. strong hot coffee
1/2 c. hot milk
1 tbsp. sweetened whipped cream

 1.  Pour brandy into tall mug.  Fill with coffee and milk.  Top with cream. --CAFFE BORGIA:--

Twist orange rind
1/4 c. hot chocolate
1/4 c. strong hot coffee
Whipped cream
Chocolate curls

 1.  In mug place rind, hot chocolate and coffee.  Top with cream and chocolate curls. --IRISH COFFEE:--

1 sugar cube
2 tbsp. Irish whiskey
1/2 c. strong hot coffee
1 heaping tbsp. whipped cream

 1.  Into warmed mug, place sugar cube, whiskey and coffee.  Top with cream. --CAFE LIEGEOIS:--

1 scoop vanilla or coffee ice cream
1/2 c. strong hot coffee
Honey-sweetened whipped cream
Grated milk chocolate

 1.  In tall mug, place coffee and ice cream.  Top with cream and grated chocolate.  

------------------------

 56313 -- CREOLE  EGG  NOG



 12 eggs
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg

  Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time.  Break eggs and separate.  Beat egg yolks, slowly add 1 cup sugar.  Beat until sugar is dissolved and the mixture smooth.  Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time.  Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve. 

------------------------

 56428 -- BRANDY  CITRUS  SLUSH



 7 c. water
2 c. sugar (boil 3-4 minutes, let
   cool)
2 c. boiled water with 4 green or
   regular tea bags, cooled
1 (12 oz.) can frozen orange juice
   concentrate
1 (12 oz.) can frozen lemonade
   concentrate
1-2 c. brandy (may use amaretto,
   vodka, whiskey, Southern Comfort)



------------------------

