The Richmond Register

November 14, 2012

Drinks to warm the heart on cold winter nights

Table Talk

Arritta Morris
Register Correspondent

RICHMOND — If any of you were members of the Berea Band Boosters during the 1970s or ’80s, you will remember a member named Auldon Parker.

Auldon was such a delight to all of us who worked the many cold ball games with him in the concession stands. I will always admire him for how well organized was.

He would always make a spice tea for us to sell as well as drink during those really cold nights. The concession stands then had no heat.

He called his tea concoction, Auldon’s Spice Tea. He has since passed on but left his recipe for all of us hot-tea drinkers to enjoy.

I keep a large jar made up so I can again have memories of those days in the concession stands at the Berea Ball Park.

Auldon’s Spice Tea mix

1/2 of a large container of lemonade mix    

2 1/2 cups of sugar

2 cups of Tang drink mix

2 tsp cinnamon

1/2 cup of instant tea mix

Small amount of ground ginger (about a 1/4 tsp)

Mix ingredients and keep in a tight lid container.

When ready to use, mix 2 to 3 heaping teaspoons in a cup and pour boiling water over.

Note: for the diabetic, one can reduce the sugar by using sugar substitute.

Another great recipe from the days at the concession stand was hot cocoa mix. This makes a hug batch of cocoa mix. When the weather turns cold, this mix should last you for a spell.

Hot cocoa bulk mix

1 (8 qt) box of powdered milk

1 (16 ounce) container of non dairy Powdered coffee creamer (the powdered type)

16 oz of powdered sugar

1 (2 li) box of     Quip chocolate milk mix

Mix all ingredients and store in an air tight container.

Use about 1/3 cup of mix to 1 cup of hot water.

For all my diabetic friends that drop in for my table talk I have a smaller recipe:

Sugar-free hot cocoa mix

3 1/2 cups fat-free dry milk powder

Sugar substitute equal to 2 cups of sugar

1 cup fat-free powdered nondairy creamer

1/2 cup unsweetened cocoa powder

Mix all ingredients and store in a tightly covered container

To make one serving, spoon 1/3 cup cocoa mix in mug. Pour in 3/4 cup of boiling water and stir.

Total fat 0    ; total carbohydrates 15g; protein-8g; sodium-124mi

Super coffee delight

1 cup hot decaffeinated coffee

1 tablespoon sugar-free caramel syrup

1 tablespoon thawed reduced-fat frozen whipped topping

Pour coffee and syrup in a large mug and stir. Top with whipped topping

Total fat-0; total carbohydrate-13g; protein-0; sodium-41g

I wanted to tell you a big mistake I made not reading a recipe one year. Jeannette Stephens who lives in western Kentucky gave me a recipe for a cure for arthritis. The recipe stated with calling a box of white raisins to be soaked in vodka.

I let this set over night, and over one weekend I ate the whole box. I did not read all of the recipe.

You were suppose to soak for three days and eat only three a day. I know one thing; I had no arthritis pain all weekend. Moral to this story is: Always read and understand a recipe before using.

Looks like the time for me to leave the table and let you go on your way.

There are lots of things coming up in the next few weeks, so we all will be very busy. I will ask you to stop by next week as I have some holiday hints I hope you can use.

Thanks for going to the polls and voting. I worked the polls this yea,r and it made my day to see new voters come and use their freedom to vote that many veterans risked their lives for for us to do.

Arritta Morris is a graduate of Eastern Kentucky University with a degree in nutrition and a master’s degree in counseling. She is certified as a food-service specialist by the School Nutrition Association.