A Year-Round Guide to Franklin and Nantahala

1 teaspoon whole cloves 1-inch stick of cinnamon 6 cups cold water 6 tea bags ¾ cup orange juice 2 tablespoons lemon juice ¾ cup sugar Add spices to water

Madison County Championship Rodeo

1 teaspoon whole cloves 1-inch stick of cinnamon 6 cups cold water 6 tea bags ¾ cup orange juice 2 tablespoons lemon juice ¾ cup sugar Add spices to water

Rosemary and Goat Cheese Strata

1 teaspoon whole cloves 1-inch stick of cinnamon 6 cups cold water 6 tea bags ¾ cup orange juice 2 tablespoons lemon juice ¾ cup sugar Add spices to water

Hot Spiced Tea

1 teaspoon whole cloves
1-inch stick of cinnamon
6 cups cold water
6 tea bags
¾ cup orange juice
2 tablespoons lemon juice
¾ cup sugar

Add spices to water and bring to a rolling boil. Add tea bags, cover and steep for 5 minutes. Strain into a heated teapot or carafe. Heat juices and sugar to boiling. Add to hot tea. Yields 6-8 servings.

Let Us Keep the Feast cookbookOrder a copy
To purchase Let Us Keep the Feast II, call St. Luke’s Episcopal Church at (828) 254-2133 or email stlukeschurch@charter.net.

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This story was published on Oct 01, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.