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 cooking instructions as a concept can be observed back into distant history, at least as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of stone tablets in ancient Sumerian describing 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 wonderful. As we move into Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the chefs of Roman times used a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. Moving on, there were some interesting books from the 14th Century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is popular today, but instead descriptions of the types of food eaten by the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. These new herbs and spices created an eruption in recipe manuscripts, many of which are now in private collections. By the advent of the 1900s, cookery publications were greatly in demand due to higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Bull Frogs (Slush) recipe.
