- 4 cups cold water
- 3 cups water
- 2 family-size tea bags
- 1/2 cup fresh mint leaves loosely packed)
- 1/4 cup sugar
- 1 cup spiced dark rum
- 1 (6-oz.) can frozen lemonade concentrate, thawed
- Garnish: fresh citrus slices
Preparation
- Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
- Remove and discard tea bags and mint. Stir in sugar until dissolved.
- Pour tea into a 3-qt. container, and stir in 4 cups cold water, rum, and lemonade concentrate. Serve over ice.
- Garnish, if desired.
Makes 9 cups
- 3-4 lbs. boneless/skinless thighs and breasts
- 1 large onion, thinly sliced
- 2 large red or green bell peppers, sliced
- 3 cloves garlic, crushed
- 1/2 teaspoon each basil and oregano
- 1 (6 oz.) can tomato paste
- 1/2 Tablespoon Mrs Dash Garlic and Herb seasoning
- 1 Tablespoon Chili Powder
- fresh mushrooms, sliced
- 2 bay leaves
- 1 Fire Roasted Diced tomatoes
- 1 (4 oz) can Diced Green Chiles
- salt and pepper to taste
- 2 cups burgundy wine
- Parmesan cheese, for sprinkling before serving
Directions
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours.
Serve over rice or pasta, with a salad on the side.
