3 can (12 oz ea) frozen limeade
3 liter bottles 7-up soft drink(+/-)
12 oz vodka (+/-)
1 green food coloring (opt)
Directions
Mix the limeade, 1 liter of the 7-Up and the vodka together, mixing
well. (Vodka and 7-Up may be adjusted to taste, but the overall
mixture should look 'slushy' as opposed to 'watery'.) Add green food
coloring if desired. Pour the loose slush into a container, cover,
and place in freezer (an old 1 gallon plastic ice cream bucket works
wonderfully for this). This mixture can be stored in the freezer for
many months.
To serve, use an ice cream scoop and fill cocktail glass halfway full
with frozen slush. Fill the glass the rest of the way full with 7-Up
soft drink (from the remaining liter bottles); stir. The result
should be a light green 'slush' drink that tastes quite a bit like a
Margarita. Refreshing on a warm day, and good to just have on hand
for last minute company.
Servings: 1 gallon
Bull Frogs (Slush) Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written recipes as an idea can be traced way back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these old records were just primitive hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by the Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and afters, something we still use today. Aspicius also informs us how the ancient chefs made use of a good variety of spices and herbs, including some that we all recognise such as bay, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the East, including spices like coriander, parsley, and basil. These new foods and spices created a torrent in manuscripts on cooking, many of which are now in private cookery archives. Over the succeeding few centuries, the upper-class families of the West strove to lay on the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookery publications were starting to become popular as a result of increased literacy, people having increased leisure time and a general increase in wealth. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Bull Frogs (Slush) recipe.
