Leconte Sunrise Recipes
LE CONTE SUNRISE SMOOTHIE
This is a breakfast drink that was served in Gatlinburg, TN at The Burning Bush Restaurant, back in the early 1980's. It was so popular that they had it printed on recipe cards and displayed in baskets at the hostess station, to save the waitresses' time, when asked for the recipe. My family loves it!
Provided by Lakegal
Categories Smoothies
Time 5m
Yield 8 ounces, 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and blend until frothy.
- Serve immediately.
- Preparation time does not include time for freezing fruits.
Nutrition Facts : Calories 141.9, Fat 0.5, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 35.2, Fiber 2.4, Sugar 26.4, Protein 1.5
LECONTE SUNRISE
Steps:
- In a blender, combine ingredients. Blend until frothy & serve immediately Posted to FOODWINE Digest 20 Dec 96 Recipe by: Burning Bush Restaurant From: Randell & Sherry Blair Date: Sat, 21 Dec 1996 17:33:36 -0500
Nutrition Facts : Calories 77 calories, Fat 0.255 g, Carbohydrate 18.9644 g, Cholesterol 0 mg, Fiber 0.835999993681908 g, Protein 0.7228 g, SaturatedFat 0.0323 g, ServingSize 1 1 Serving (166g), Sodium 3.52 mg, Sugar 18.1284000063181 g, TransFat 0.12542 g
LECONTE SUNRISE
From the Burning Bush Restaurant.
Provided by Vicki Butts (lazyme)
Categories Fruit Breakfast
Time 5m
Number Of Ingredients 5
Steps:
- 1. In a blender, combine ingredients.
- 2. Blend until frothy & serve immediately.
CALIFORNIA SUNSET
This is the perfect summer evening cocktail; nice and cool, but not too sweet. For those of you who cannot stand dry vermouth, trust me. Neither did I until my husband made a mistake. Please be sitting down when you drink this, eh? Preferably facing west!
Provided by Kris Swiggum
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 12
Steps:
- Place ice cubes into a highball glass or hurricane glass. Gently pour in the dark rum, light rum, coconut rum, grenadine, orange juice, pineapple juice, lemon juice, and vermouth one after another in order to create a layered effect in the glass. Garnish with a maraschino cherry, lemon slice, and orange slice.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 14.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 15.2 mg, Sugar 6.9 g
DEEP-FRIED MUSHROOMS
Number Of Ingredients 14
Steps:
- Wash and clean mushrooms. Cut large ones in half. dip in flour, eggs, and bread crumbs. deep-fry in oil. Serve with mustard dip. Mustard Dip For Vegetables and Fried Mushrooms: Combine all ingredients. Sprinkle paprika on top. Serve with raw vegetables. delicious with fried mushrooms. Fun Fact: Mushrooms are grown commercially in nearly every state in the nation, however Pennsylvania accounts for roughly 55% of total U.S. production. As a matter of fact, Kennett Square, Pennsylvania, is known as the Mushroom Capital of the World.
Nutrition Facts : Nutritional Facts Serves
LECONTE SUNRISE JUICE
Number Of Ingredients 5
Steps:
- Blend all ingredients in food processor; place in freezer until almost completely frozen. Re-blend and serve.
Nutrition Facts : Nutritional Facts Serves
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