4 c White grape juice

1 c Pink grapefruit juice

1 tb Lime juice

1 Club soda;bottle, 750 ml

-chilled Pink grapefruit slices In large pitcher, combine grape,
grapefruit and lime juices; refrigerate.
Just before serving, add
soda water and grapefruit slices.
MAKES 12 SERVINGS, each 3/4 cup
Per sering: 60 calories, negligible protein, no fat, 15 g
carbohydrate SOURCE: Canadian Living magazine

1 c Self-rising flour

1/2 ts Salt

1 c Whole-wht self-rising flour

2 ts Cold butter,

-cut into small pieces 1/2 c Milk (about)

Milk to brush on scones 2 tb Honey

2 md Ripe bananas, mashed

Butter A bit heavier than traditional scones, because of the
whole-wheat flour.
Preheat oven to 450F (230C).
Lightly grease a
large baking sheet.
Sift self-rising flour and salt into a large
bowl; stir in whole-wheat flour.
With your fingers, rub in butter
until mixture is crumbly.
Make a well in center of mixture.
Pour in
1/2 cup milk and the honey and mix well.
Add bananas and mix with a
fork to form a soft dough.
Turn out onto a floured surface and
knead lightly.
Roll out with a floured rolling pin or pat dough
with your hands to make a round about 3/4-inch thick.
Cut in rounds
with 2-inch fluted or plain cookie cutter.
Place 1 to 1 1/2 inches
apart on baking sheet; brush tops lightly with milk.
Bake 10 to 12
minutes or until well risen and browned on bottom.
Transfer to a
wire rack and cool 5 minutes.
Split and serve warm with butter.
Makes about 16 scones.

2 Bottles red wine

3/4 c Honey

1 ts Ground pepper

1/4 ts Saffron

1/2 ts Pounded mastic (optional)

2 Bay leaves

4 Pitted dates

1) Pour the wine, honey, pepper, saffron, mastic (optional), and
bay leaves

into a large jar which has a tight fitting lid.
Stir well.
2)
Mash the dates with your fingers, and add to the wine mixture.
Seal
and refrigerate for 1 day.
3) Pour the punch into a punch bowl, and
serve in individual glasses, cups, or goblets.

2 Bottles red wine

3/4 c Honey

1 ts "PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR">

46 oz Vegetable juice cocktail

6 oz Orange juice concentrate

– frozen 3/4 c Water

1 ts Basil leaves; crushed

3 dr Hot pepper sauce

Mix all ingredients in a 2-quart container.
Chill thoroughly.
Calories per 3/4 cup serving: About 55 Source: FOOD — by U.S.
Department of Agriculture Typed for you by Karen Mintzias