Mississippi State University Hosts State's Oldest AQHA Show
Mississippi State University Hosts State's Oldest AQHA Show
Mississippi State University Hosts State's Oldest AQHA Show
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April 15, 2012 MISSISSIPPI MARKET BULLETIN Page 29<br />
<strong>Mississippi</strong> Farmers Market Cookbook<br />
NAME<br />
ADDRESS<br />
CITY<br />
FRESH NOT FROZEN<br />
$15.00<br />
Mail attached form along with check or<br />
money order payable to MDAC.<br />
<strong>Mississippi</strong> Farmers Market Cookbook<br />
C/O: Marketing Division<br />
P. O. Box 1609 • Jackson, MS 39215-1609<br />
STATE ZIP<br />
Phone# Email<br />
Number of cookbooks......................... x ($15.00) =<br />
Shipping/handling per cookbook....... x ($2.50) =<br />
Total amount enclosed.....................................................$<br />
M I S S I S S I P P I<br />
M A R K E T B U L L E T I N<br />
In-<strong>State</strong> Out-of-<strong>State</strong><br />
$10.00 per year $15.00 per year<br />
(24 issues) (24 issues)<br />
S u b s c r i b e , R e n e w a n d P l a c e A d s<br />
w w w. m s m a r k e t b u l l e t i n . o r g<br />
From Our Kitchen To Yours<br />
*************************************************<br />
GREEN JASMINE-MINT<br />
ICED TEA WITH LEMON<br />
1/4 cup loose green jasmine tea or 12 green jasmine tea bags<br />
1/2 cup fresh mint leaves, plus more whole sprigs for garnish<br />
4 cups simmering water<br />
1/2 cup lemon juice<br />
1/3 cup honey<br />
4 cups cold water<br />
Steep loose tea (or tea bags) and mint leaves in simmering (not boiling) water for 2 to 3<br />
minutes. Strain the tea (or remove tea bags and mint leaves) and pour into a large pitcher.<br />
Stir in lemon juice and honey until the honey is dissolved. Add cold water. Refrigerate until<br />
chilled, about 2 hours. Serve over ice with mint sprigs if desired.<br />
HIBISCUS-POMEGRANATE ICED TEA<br />
1/4 cup loose hibiscus tea, or 12 herbal tea bags containing hibiscus<br />
4 cups boiling water<br />
1 cup pomegranate juice or nectar<br />
4 cups cold water<br />
Lemon wedges for garnish<br />
Steep loose tea (or tea bags) in boiling water for 3 to 5 minutes. Strain the tea (or remove<br />
tea bags) and pour into a large pitcher. Stir in pomegranate juice and cold water. Refrigerate<br />
until chilled, about 2 hours. Serve over ice with lemon wedges.<br />
ORANGE-EARL GREY ICED TEA<br />
1/4 cup loose Earl Grey tea or 12 Earl Grey tea bags<br />
Peel of 1 orange plus orange wedges for garnish<br />
4 cups boiling water<br />
3/4 cup orange juice<br />
1/4 cup sugar<br />
4 cups cold water<br />
Steep loose tea (or tea bags) and orange peel in boiling water for 3 to 5 minutes. Strain the<br />
tea (or remove the tea bags and orange peel) and pour into a large pitcher. Stir in orange<br />
juice and sugar until the sugar is dissolved. Add cold water. Refrigerate until chilled, about<br />
2 hours. Serve over ice with orange wedges.<br />
4 lemon zinger tea bags<br />
4 cups boiling water<br />
2 cups chilled apple cider, or apple juice<br />
LEMON ZINGER CIDER<br />
Place tea bags in a heat-proof pitcher, add boiling water and let steep for 20 minutes.<br />
Remove the tea bags; add apple cider or apple juice. Serve over ice.<br />
Source: eatingwell.com<br />
Healthy & Delicious Iced Tea Ideas…
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