1 – Boil 6 cups water and 2 cups sugar
2 – Boil 2 cups water and add 2 tea bags
3 – In a 1-gallon container combine:
4 – Add the results of steps 1 and 2 to #3 and mix well
5 – Freeze for at least 12 hours, stirring occasionally.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
