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4 Tea bags
1 1/2 quarts Cold water
1/2 cup sugar (use more or less depending on how sweet you like your tea)
1 lemon, sliced

Place the tea bags in a two quart clear glass container.  Add 1 1/2 quarts of cold water.  Cover.  Let
stand in full sun for about 3 hours or until desired strength.  Remove tea bags and put the lemon slices and sugar into the tea.  Serve over ice or refrigerate.

24        Chicken wings — sectioned
2         Cloves garlic — minced
1 tablespoon Ketchup
1/2  cup  Honey
1/2  cup  Soy sauce
1/2  cup  Dijon mustard
1    tablespoon Vegetable oil

Combine all ingredients in a bowl and let marinate for about 30 minutes.  Arrange the wings in a pan & bake at 400 degrees F for 10-12 minutes - flip and bake until brown.

The summer party season is well under way!  Why not try out some new cocktail recipes at your next gathering.  But don’t forget to be responsible!  Continue reading for some great recipes including Black Russians, Martinis, Screwdrivers and more…

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5 pound Roasting chicken
Salt, to taste
Pepper, to taste
Paprika, to taste
5 Garlic cloves, minced
1/4 pound Sweet butter
1/2 cup Chicken broth

Season the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity of the chicken and spread the remaining garlic on the outside of the bird. Place the bird in the slow cooker and place a few pats of butter on its breast. Add the remaining ingredients and cook on low for 6 to 8 hours. Serve the garlic butter sauce overe the chicken.  Serve with fresh vegetables and white rice.

18 ounces        Boneless Chicken Breast halves, cut into 1/2″ pieces.
3  tablespoons   Soy Sauce
1  tablespoon    Dry Sherry
1 Medium Onion — cut into wedges
Medium green/sweet and red peppers
1 1/2  cups          Sliced fresh Mushrooms
1      tablespoon    Cooking Oil
1      teaspoon      Grated Ginger root
8      ounces        Can Bamboo Shoots, drained
1/4  cup           Chicken Broth
1      teaspoon      Cornstarch

Put the cut up chicken in a bowl.  Stir in the soy sauce and sherry. Let stand for about 30 minutes. Coat a cold wok or large skillet with non-stick spray; preheat over medium-high heat. Add onion, stir-fry
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok.
Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; pou into the wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot.