Whiskey Slushes

3 cups Bourbon whiskey

1 ½ cups sugar

12 oz. frozen orange juice

12 oz. frozen lemonade

5 cups water

Directions:  Combine all ingredients.  Mix well and place in the freezer overnight.  

To serve, add two tablespoons of this mixture to a glass. Add 7-Up, ginger ale, squire 

or your choice of soda.  To make them stronger, add more mixture.

Comment:  The only time we can drink early in the day at Grandma & Grandpa 

Romer’s house is when we celebrate the holiday with a Whiskey Slush.  Merry 

Christmas!

Tom & Jerry Mixture

3 eggs      6 oz. powdered sugar

6 drops vanilla      dash nutmeg

pinch of baking soda      Rum

Whiskey      boiling water

Directions:  Separate eggs into whites and yolks.  Beat egg whites and sugar until 

very stiff.  Beat egg yolks stiff.   Fold the yolks into the egg whites.  Add vanilla, 

baking soda.  

Place 1 jigger each rum and whiskey in a coffee cup.  Add 2 T. of mixture.  Then, 

add boiling water slowly and dash of nutmeg.

Comment:  The adult temptation at all of Grandma Bendele’s Christmas gatherings.

Sneaky Pete

Fifth of Gin

2 large cans frozen orange juice

2 large cans frozen lemonade

2 cups cranberry juice

1 cup powdered sugar

Two-liter bottle 7-Up

Directions:  Combine all ingredients in a large container.  Freeze partially.  Thaw 

and serve.

Comment:

Grits

2 lbs. sausage (sausage made from 9 lbs. smoked

pork hocks, 3 lbs. pork roast, 1 large onion, 1 tsp. 

salt)

2 cups pinhead oats

Directions:  First make the sausage.  Brown the meats, finely chopped onion and salt 

together.  Drain, but save the broth/grease.  

Grind together the meats/onion mixture.  Cook the pinhead oats in the broth.  

Mix together to cooked oats and ground meats into a meat loaf.  Chill until firm.  

Slice.  Brown in skillet.  Serve with maple syrup.

Comment:  This sounds nasty.  However, it tastes great!  This is Grandma Ida 

Romer’s recipe for homemade grits.

Nectarine Sauce

2 T. olive oil      ¼ onion, finely chopped

1 nectarine, chopped (substitute peach or mango)

2 T. Dalmatia fig spread      1 cup white wine

1 tsp. garlic      1 T. lemon juice

½ green pepper, finely chopped

Pepper

Directions:  Put the olive oil in a saucepan and heat.  Add onion and saute until just 

brown.  Add crushed garlic and saute for a minute.  Add white wine, lemon juice, 

green pepper, and nectarine.  Add pepper to taste.  

On medium heat, simmer to reduce mixture by half.  Add fig spread and let the entire 

mixture simmer a couple of minutes to allow the fig spread to blend in.  Serve over 

grilled beef or venison.

Comment:  An Eric favorite on beef or venison steaks.