Central High School
Recipe Share
RECIPE SHARE
Since we found out at our 30th Class Reunion that so many of you are such awesome cooks, we thought we'd have a page where we can share our favorite recipes! We want to make a Class of 79 Cookbook! All classmates who submit a recipe gets their cookbook for free!
Please email them to destep99@shentel.net and I will put them on here. If you have a story to go along with the recipe, please share that as well to be included with your recipe.
one 3-pound boneless pork loin roast
grated zest of one large orange
1/2 cup fresh orange juice
grated zest of one lime
1/2 cup fresh lime juice
1/4 cup dark rum
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 cup extra-virgin olive oil
2 scallions, white and green parts, finely chopped
4 garlic cloves, finely chopped
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
Whisk the orange zest and juice, lime zest and juice, rum, salt, and pepper in a medium bowl. Gradually whisk in the oil. Stir in the scallions, garlic, cumin, oregano, and bay leaves. This is the marinade.
Place the roast in a 1-gallon resealable plastic bag and add the marinade. Close the bag and refrigerate up to 8 hours.
About an hour and a half before the meal, build a charcoal fire and let it burn until the coals are almost completely covered with white ash.
Drain the pork and discard the marinade. Lightly oil the grill grate. Place 1 cup of water in a drip-pan (I use a clean can that originally contained tomatoes or some other fruit or vegetable) and place it in the coals. Place the grill grate over the can and place the pork roast on the grill. Cover the grill. Grill about 1 hour--or until an instant-read thermometer inserted in the center reads 150 degrees. Remove the roast to a serving platter. Let stand for 10 minutes, then slice.
Place chicken breasts on a 14-inch square of heavy-duty aluminum foil Mix a can of cream of mushroom soup (undiluted) with 2/3 cup uncooked rice. Spoon over chicken. Sprinkle with paprika. Seal the foil package and place on grill 5 inches above coals. Grill about 40 minutes, turning once.
Submitted by Vickie Hullihen Phillips
1/3 cup extra-virgin olive oil
3 tsp. chopped fresh thyme leaves (lemon thyme)
2 garlic cloves, chopped
2 pounds yukon gold potatoes, scrubbed but unpeeled, cut into 2-inch chunks
salt to taste
grated zest of 1 large lemon
freshly ground black pepper to taste
Heat the oil, 2 teaspoons of the thyme, and the garlic in a small saucepan over low heat until tiny bubbles surround the garlic, about 5 minutes. Remove from the heat and set aside.
In a large saucepan, place 1/2 inch of water and bring to a boil. Place a collapsible steamer in the pot, add the potatoes, and season with salt. Cover tightly and steam the potatoes until they are almost tender, about 15 minutes. Transfer the potatoes to a medium bowl. Add 3 Tbsp. of the garlic oil (above) and mix well to lightly coat the potatoes.
Build a charcoal fire in an outdoor grill and let it burn until the coals are almost completely covered with white ash.
Lightly oil the grill grate. Spread the potatoes on the rack and cover. Cook, turning occasionally, until the skins are golden brown, about 5 minutes. Transfer the potatoes to a serving bowl and drizzle with the remaining garlic oil, including the garlic and thyme in the saucepan. Add the lemon zest, sprinkle with the remaining 1 tsp. of thyme, and season with salt and pepper. Serve hot.
--makes about 5 servings
1 can black beans
1 can shoepeg corn
1 can yellow corn
1 can black eyed peas
1 container pico d gallo
1 bottle zesty italian dressing
open beans, corn(s), peas and rinse. add pico d gallo. add italian salad dressing. refrigerate for at least 2 hours ( i do mine the day ahead to really let the flavor soak thru). serve with scoops or tortilla chips and enjoy.
BLT Bites
20 cherry tomatoes 1/3 c. chopped green onions
½ lb. bacon, cooked and crumbled 3 Tbsp. grated Parmesan cheese
½ c. mayonnaise or salad dressing 2 Tbsp. snipped fresh parsley
Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert tomatoes on a paper towel to drain. In small bowl combine remaining ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.
If time permits, make the stuffing a day ahead for the flavors to mix. You may want to double the recipe, they go fast!
The filling is also good on crackers.
Submitted by Vickie Hullihen Phillips
BACON-SCALLOP BITES
1 lb. bacon (thin works best) - each slice cut in half
1 bag of frozen scallops *
(no seasoning is neccessary unless you care to use a touch of Old Bay on the scallops before wrapping)
I use a small amount of olive oil in iron frying pan and get the pan hot (about med.). Wrap each scallop with 1/2 slice of bacon and secure with a toothpick and fry them until done. Drain them on paper towels. Usually takes about 30 minutes from start to finish. Serve immediately on a pretty platter!
*You can substitute the scallops with chicken livers if you prefer. Warning: This is not a low-fat appetizer - but very tasty!!!
Submitted by Dawn Stalbird Estep
1 lb. sausage, browned and drained (Jimmy Dean or Bob Evans Sage)
1 1/2 tsp. crushed red peppers
1 large diced white onion
1/2 lb. smoked bacon, browned and crumbled
2 garlic cloves, minced
4 c. water
3 2/3 c. chicken broth
1 cup heavy cream
1 lb. sliced Russet potatoes, or about 3 large potatoes
2 large cups of kale or spinach
Put all ingredients except sausage, bacon, kale and cream in a pot. Cook over medium heat until potatoes are tender.
Add sausage and bacon. Simmer 10 minutes.
Add kale and cream, heat through.
Submitted by Vickie Hullihen Phillips
Cowboy Soup
SERVES 4 -6 (change servings and units)
Ingredients·
2 (14 1/2 ounce) cans chicken broth
1 (16 ounce) bag frozen corn kernels
3 small potatoes, peeled and cut into 1/2 inch pieces
1 red bell pepper, diced
1 medium onion, diced
1 celery rib, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1/2 cup heavy cream
8 slices bacon, crisp-cooked and crumbled
Directions
1. Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander into slow cooker. Cover; cook on low 7-8 hours.
2. Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on high, uncovered, until hot. Adjust seasonings, if desired. Garnish with bacon.
Here's another recipe to share on the class site. This is healthy and good!
Roasted Zucchini
1 lb. small zucchini
2 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. Italian seasoning
1/2 tsp. dried, crushed red pepper
Preheat oven to 450F. Cut zucchini lengthwise into quarters; cut each piece in half crosswise.
Toss zucchini with oil and remaining ingredients; arrange zucchini in a single layer on a baking sheet.
Bake 15 minutes or until golden brown and tender, turning once after 7 minutes.
Submitted by: Vickie Hullihen Phillips
Zucchini Casserole
Brown meat in large skillet and drain. Slice zucchini, if large enough quarter it and add to meat.
* depending on wheather you grow it or get it from the store.*
Add tomatoes, tomato sauce, rice, and dill ( add water to cover, if needed). Simmer until rice and zucchini are tender.
My sister Karen Krueger put together.
Submitted by Theresa Tucker Proctor
Sweet Potato Casserole
1 Cup Sugar
4 Cup mashed sweet potatoes
½ Cup Milk
1 stick Oleo, melted
1 tsp Vanilla
2 eggs, slightly beaten
½ tsp. salt
Blend all of these together and place in casserole.
Topping:
½ cup Oleo
1/3 cup Flour
1 Cup Brown Sugar
1 Cup Chopped Pecans
Mix these ingredients and sprinkle over top of sweet potato mixture. Bake at 350 for 30 minutes.
Submitted by Jania Jones Fravel
Crock Pot Macaroni and Cheese
2 Tbsp. Spray shortening ( I use PAM)
1 (8 oz) container of elbow macaroni , cooked according to package directions
1 (12 oz) Evaporated milk
1&1/2 cup Milk
1 tsp salt
2 eggs
2 Cup shredded sharp cheese
2 Cup shredded Colby and Monterey Jack cheese
¼ cup melted margarine
1 Cup shredded Medium sharp cheese
1/8 tsp paprika ( if desired )
Grease crock pot with shortening. Drain cooked macaroni well. Combine with evaporated milk, milk, eggs, shredded cheeses ( first 4 cups listed ) , margarine, salt and pepper in large bowl. Mix well, Spoon into greased crock pot. Top with 1 cup shredded medium sharp cheese and sprinkle with paprika ( if desired).
Cook on low for 3 – 4 hours.
Submitted by Jania Jones Fravel
Holiday Meat Balls
1 lb ground beef ( I actually use ground venison) deer balls ( ha ha )
½ cup fine bread crumbs
1/3 cup dry minced onion
¼ cup milk
1 egg, beaten
1 tsp parsley flakes
1 tsp salt
½ tsp Worcestershire sauce
1/8 tsp pepper
Combine ingredients and form into balls about ½ inch in diameter. Bake in 350 degree oven for 10-15 minutes. DRAIN WELL on paper towels. ( I usually do mine two times)
Combine in medium saucepan:
1 12 oz bottle of Chilli Sauce
1 12 oz jar of Grape Jelly
Heat until jelly dissolves.
Combine sauce with meatballs in crock pot on low until heated thru.
Makes about 50 bitesize meatballs.
Submitted by Jania Jones Fravel
Cheese Ball
2-8 oz pkgs cream cheese, softened
1and ½ cup Cracker Barrel Sharp Cheese
1 sm onion, chopped fine
2 Tbsp. Worcestershire Sauce
1and ½ tsp minced garlic or garlic powder
1 tsp lemon juice
Mix above ingredients. Chill for 1 hour. Shape into ball.
Roll into either chopped nuts or parsley flakes. ( I prefer parsley flakes )
Submitted by Jania Jones Fravel
2 lbs squash
1 onion
1 tbp butter or margarine
2 eggs, beaten
1 cup grated cheese (I used mild cheddar)
cracker crumbs
salt and pepper to taste
1 can cream of mushroom soup (I used cream of chicken for Saturday...both are good)
Cook squash until tender then drain and mash. Cook until tender onions, salt, pepper and butter. Mix together eggs and mushroom soup then add squash, onions, and grated cheese. Sprinkle with cracker crumbs and bake at 350 degrees for 45 minutes.
I doubled the recipe for Saturday which fits in a 9X11 pan.
3 lb boneless chicken breasts (or tenders)
1 c white wine
1/4 c olive oil
2 lemons -- juiced
sprigs fresh thyme and rosemary
2 cloves garlic -- crushed
salt and pepper
If using whole breasts, cut into strips. Mix all ingredients in a plastic bag and refrigerate for eight hours.
Drain marinade from chicken, strain, and cook over medium heat until reduced by half.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook chicken strips on both sides until done. Deglaze pan with additional wine and add to reduced marinade. Serve chicken drizzled with sauce.
This recipe is filling and simple to make.
Wet Burritos
1 c. sour cream 1 can refried beans
1 c. mushroom soup, undiluted 8 tortillas
1 ½ lbs. hamburger with onion 4 c. shredded cheddar cheese
1 pkg. taco seasoning
Brown hamburger and onion together. Mix together sour cream and mushroom soup. Pour ½ c. of mixture in bottom of 9x13 baking pan. Mix taco seasoning and beans with hamburger mixture. Divide meat between 8 tortillas; add a sprinkle of cheese. Roll up and place in pan, seam side down. Cover with rest of sour cream mixture and cheese. Bake 350ºF for 30 minutes. Serve with lettuce, tomato and salsa.
Submitted by Vickie Hullihen Phillips
Here is some thing I like to do for all kinds of meats. Its simple yet delicious. After rinsing meats pat dry with a paper towel. Then sprinkle liberally with Onion Powder,Garlic Powder,Rosemary, Salt and Pepper. UMM-UMM! Who needs all that garbage you by in the stores? The simplest things are usually the best. How about a Roasted Tomato? Wash, remove the stem and leaves (ONLY). Turn the Tomato upside down so the stem area is on the bottom. Quarter the tomato however, do not go all the way through. Just till you get to the stem area. Then gently open the tomato till it looks like a flower. Then sprinkle liberally with Basil, Oregano and Fresh Parmesan Cheese. Roast till tender or the cheese is melted. This one's a real treat for the taste buds. Roasted Onions! I prefer the big Texas Sweet onions about the size of a small Cantaloupe for these. But any sweet onion will do. Peel the sucka'. Slice the bottom and top off. Quarter or even 1/8 the onion just like the tomato's but not all the way through. leave about a 1/4" at the bottom all the way around. One of the slicers they use to make Blooming Onions is good for this. Now this is the tricky part. Drop the onion from about one foot high onto a table. Making sure you dropped it on the side you didn't cut!!! This will release the layers of the onion so it opens up like a flower (soaking it in ice water for about an hour helps here to) just don't open it to much. You just want it to kinda' POP open. Then season with Garlic Powder, Black Pepper and Worcestershire Sauce. Keep sprinkling with Worcestershire as you grill, broil or bake. The heat will make the onion open up even more as you cook it. I usually grill steaks and these two veggies together along with a baked potato or corn on the cob. Enjoy!
Submitted by Scott Flis
DESSERTS
Butternut Squash Bake
1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 can (5 ounces) evaporated milk
1 teaspon vanilla extract
2 cups mashed cooked butternut squash
TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter or margarine, melted
In a mixing bow, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11-in, x 7-in, x 2-in baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the overn for 5-10 minutes or until bubbly. Yield: 6-8 servings.
Submitted by Carolyn Heishman Miller
Apple Raisin Quick Bread *
1 ¼ c. vegetable oil 1 ½ tsp. salt
4 eggs 1 ½ tsp. baking soda
4 tsp. vanilla extract 1 tsp. ground cloves
3. c. all-purpose flour ½ tsp. baking powder
2 ½ c. sugar 3 c. diced, peeled tart apples
2 tsp. ground cinnamon 2/3 c. raisins
½ c. chopped nuts (optional)
Beat oil, eggs and vanilla. Combine flour, sugar, salt, cinnamon, baking soda, cloves and baking powder; beat into egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5x3-inch loaf pans. Bake @ 325F for 60-70 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire racks.
* This is a very thick batter. Do not use a hand mixer.
Submitted by Vickie Hullihen Phillips
Cottage Pudding
Double for 2 pans
Sift flour with baking powder, cream shorting and add sugar, salt & egg well beaten. Then add milk and flour alternately. Add one cup of fruit. Pour into greased pan and bake at (375 - 400 degrees) for 35 to 45 minutes.
P.S. I like more fruit so I add another 1 1/2 cup. I also take 1 to 1 1/2 cups of fruit put in sauce pan to cook and pour over piece of pudding.
My mom Catherine Tucker brought this from Missouri.
Submitted by Theresa Tucker Proctor
Better Than Pumpkin Pie
Mix all together as listed:
1 29 oz. can pumpkin 1 Tbsp. vanilla
1 c. sugar 12 oz. can evaporated milk
1 c. brown sugar, packed 2 tsp. cinnamon
3 eggs, beaten 1 tsp. allspice
Additional ingredient required:
1 box yellow cake mix
½ c. butter
¾ c. walnuts
Mix well together first 8 ingredients, pour into 9x13 inch pan. Sprinkle dry cake mix on top and pat down.
Melt 1/2 cup butter, drizzle over the cake mix. Sprinkle with 3/4 cup walnuts.
Bake at 350F for 45 minutes.
Submitted by Vickie Hullihen Phillips
Mint Cookie Candies
12 oz. white candy coating, coarsely chopped
6 tsp. shortening, divided
¼ tsp. green food coloring
4 mint cream-filled chocolate sandwich cookies, crushed
2 pkgs. (4.67 oz. each) mint
In microwave safe bowl, melt candy coating and 4 tsp. shortening; stir until smooth. Stir in food coloring. Pour evenly into bonbon-sized muffin cup liners. Sprinkle with cookie crumbs.
In microwave safe bowl, melt mint candies and remaining shortening; stir until smooth. Pour over cookie crumbs. Let stand until set.
Bonbon cups give you exactly 4 dozen cookies.
Submitted by Vickie Hullihen Phillips
Cream Cheese Bars
2-lg (8 oz) Cream Cheese , softened
2- lg pkgs Crescent Rolls
1- C Sugar
1- tsp vanilla
1 – egg, separated
½ cup crushed pecans
¼ cup sugar
Preheat oven to 350. Grease 9x13 pan. Spread 1 pkg of crescent dough on bottom of pan. Keep ends even – work in and seal seams. Mix cream cheese, vanilla, egg yolk( reserve white) , and 1 Cup sugar until creamy. Spread over dough. Spread other pkg of crescent dough on top of cheese mixture. Beat egg whites until foamy. Brush dough with beaten egg whites, sprinkle the ¼ cup sugar and ¼ cup of pecans on top. Bake for 30 minutes. Cool, chill before cutting. YUMMY
Submitted by Jania Jones Fravel
Heavenly Frosted Salad
1- (15 ¼ oz ) can crushed pineapple
1- (3 oz) pkg lemon jello
1-(3 oz) pkg. lime jello
2 Cup boiling water
1 C chopped Pecans
2 bananas, peeled and chpped
Drain Pineapple, reserving ½ cup of juice. Combine gelatin in large mixing bowl. Add 2 cups boiling water. Stir until dissolved. Stir in 1 and ½ cups cold water. Add chopped bananas , drained, crushed pineapple and pecans. Pour into 13x9x2 in dish. Chill until firm.
2 Tbsp. all purpose flour
¾ cup sugar
1 egg, well beaten
1 (1.5 oz ) envelope of whipped topping mix
1 ( 8 oz) pg cream cheese, softened
Reserved ½ cup of pineapple juice.
Combine flour and sugar in medium non stick saucepan. Mix well. Stir in beaten egg, reserved ½ cup pineapple juice. Cook over medium heat , stirring constantly until mixture is smooth and thickened. Cool. Prepare whipped topping mix according to package directions. Add cream cheese and beat until smooth. Fold in cooked mixture. Spread over firm gelatin mixture. Chill.Yields 15 servings. This is nice to serve at Christmas time because of the color.
Submitted by Jania Jones Fravel
PINEAPPLE UPSIDE DOWN CAKE
1 Box Yellow Cake Mix
1 cup Pineapple Juice
1/4 Cup of Vegetable Oil
2 or 3 Eggs
Fresh Pineapple chunks and slices
Icing or whipped topping
Grease and flour 2 cake pans. Mix well, all the above ingredients except the fresh pineapple and icing. Bake in 350 oven for 20 - 22 minutes. Once cakes have cooled, frost with icing or whipped topping. Add pineapple chunks on the bottom cake. Carefully put the other cake on top and add the pineapple slices and serve immediately. A great dessert for a warm summer day!
Submitted by Tom Haun
PUMPKIN CREME BRULEE
This is one of the easiest and most delicious creme brulee recipes I have ever followed. A great fall dessert! You may never serve pumpkin pie again!
SERVES 6
- 1 1/4 cups whipping cream
- 1/2 vanilla bean, split or 1 teaspoon vanilla extract
- 5 egg yolks
- 6 tablespoons sugar
- 1 teaspoon grated nutmeg
- 1/2 cup solid pack pumpkin
- 2 tablespoons orange liqueur
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 350°F.
- Bring the cream to boil in heavy saucepan.
- Remove from heat.
- Add the vanilla bean.
- Let stand 20 minutes, then discard the vanilla bean.
- Alternatively, add the vanilla extract to the whipping cream and set aside.
- Whisk together the yolks, 6 tablespoons sugar and nutmeg.
- Add the pumpkin and orange liqueur and mix until smooth.
- Whisk in the cream mixture.
- Divide custard among 6 1/2 cup ramekins.
- Arrange ramekins in heavy large baking pan.
- Add enough hot water to pan to come halfway up the sides of ramekins.
- Bake until sides are set but centers move slightly when shaken, about 20 minutes.
- Remove from water bath and cool.
- Refrigerate one hour.
- Preheat broiler.
- Sift brown sugar and cinnamon into a small bowl.
- Sprinkle over custards.
- Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.
- Serve immediately.
Cream 1 cup of sugar and 1/2 cup of butter.
Add 1 cup flour, 1 tsp. baking powder, pinch of salt, and 2 eggs. (Batter should be very thick.)
Place the batter in a 9" springform pan (or a lightly greased round cake pan). Cover the top of the batter with the fruit of your choice: sliced peaches, blueberries, sliced apples, pitted Italian plum halves, etc. Sprinkle a little sugar, cinnamon, and lemon juice over the top of the fruit. (Use a heavy hand with the sugar if the fruit is tart.) Bake at 350 degrees for one hour.
1 and 3/4 cups all-purpose flour
1/4 c. sugar
2 and 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. chilled butter, cut into pieces
6 Tbsp. half-and-half or table cream
1 large egg, beaten
1/2 c. cranberries, fresh or frozen
Blend flour, sugar, baking powder, and salt. Cut in the butter until mixture is crumbly. Add the beaten egg and cream. Stir gently just to maisten. Add the cranberries (slightly chopped) and the white chocolate chips. Stir the dough just enough to form a ball. Turn out onto lightly floured board. Knead for 2 minutes. Pat into a round, about 1/2-inch thick. Cut into wedges and transfer to a lightly greased baking sheet. Bake at 400 degrees for 15 minutes or until golden brown. When cool, lightly dust with powdered sugar. (These scones are great served with a cup of peppermint tea.)
Prep: 10 min., Cook: 11 min., Stand: 45 min., Chill: 2 hrs.
Fold whipped topping gently into cooled chocolate mixture until blended. Spoon evenly into 8 stemmed glasses; cover and chill 2 hours. Top each serving with 2 tablespoons Raspberry Sauce, and garnish, if desired.
FROZEN ICE CREAM PUDDING PIE
Ok here goes. You will need 1/2 gallon of ice cream, 4 graham cracker pie crusts, 2 boxes instant pudding, 1 bottle of good wine (optional). Cut the ice cream box in half, and put each half in a different bowl. Let ice cream sit for about 1/2 hour or until it is creamy. Open wine, pour into glass and enjoy!!! Add 1 box of instant pudding to each bowl and stir until smooth. Stop and taste that wine again! Then pour contents of each bowl into pie crusts. Put half of each bowl in each pie crust. Freeze pies and when frozen, cut, top with any kind of syrup and enjoy. FYI You can cut this recipe into half if 4 pies are too much. These also can be frozen for months. You can choose your flavor ice cream and your flavor pudding. My favorite is pistachio with a black graham cracker crust!!! Don't forget to finish that bottle of wine!!
Submitted by Wendy Bailey
Creamy Orange Salad (An easy to make, light dessert)
1 pkg. (6 oz.) orange gelatin
2 c. boiling water
2 pkgs. (3 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 carton (8 oz.) frozen Cool Whip topping, thawed
Maraschino cherry, fresh mint stem and mandarin oranges, optional
In a bowl dissolve gelatin in water. In a mixing bowl beat cream cheese until fluffy. Gradually blend in the hot gelatin mixture, beating on low speed until smooth. Stir in the milk; fold in whipped topping. Transfer to a 2½ quart serving bowl. Refrigerate for 4 hours or until firm. If desired, garnish with a flower made of cherry, mint and oranges. 10-12 servings.
Submitted by Vickie Hullihen Phillips
Pumpkin-Swirl Cheesecake
Submitted by Dawn Stalbird Estep
DRINKS
- 1 stick unsalted butter, softened
- 2 cups light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- Pinch ground cloves
- Pinch salt
- Bottle dark rum
- Boiling water
Directions
Enjoy!
Submitted by Terrell Munson