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Advertising fail. Crochet is not the same as knits

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Pasta Pǎté

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When anticipating drinking a powerful drink such as the Barbary Coast, the wise host will plan on substantial nourishment, such as the Pasta Pǎté, below, let both hose and guests be shanghaied to South Seas reveries before the party gets underway. Find this content useful? Share it with your friends!

HOT CIDER RUM PUNCH Ingredients • 2 cups light rum • 4 cups apple cider • 1 ¼ cups cranberry juice • 1 ¼ cups orange juice • 2 cinnamon sticks • 6 whole cloves • 1 orange studded with cloves for optional garnish Instructions Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat. Stir to combine, then lower heat and bring to a simmer. Simmer gently for 5 minutes. Remove from heat. Serve hot or warm keeping in a slow cooker to keep hot if necessary. Can be made in advance and refrigerated, then rewarmed before serving. Makes about 8 servings. Note: For a non-alcoholic version substitute an additional cup each cranberry and orange juice for the rum. For a cold version: chill and mix with 1 quart of ginger ale
Booze newspaper & magazine clippings recipe The Thorncliff recipe collection unknown source

Hot Cider Rum Punch

Beth

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