Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

4 sprigs mint 8-12 whole cloves 3 quarts water 1 family-size tea bag 2 cups brown sugar, firmly packed 1 cup lemon juice 1 (12-ounce) can frozen orange juice, undiluted

Food

Rosemary and Goat Cheese Strata

4 sprigs mint 8-12 whole cloves 3 quarts water 1 family-size tea bag 2 cups brown sugar, firmly packed 1 cup lemon juice 1 (12-ounce) can frozen orange juice, undiluted

Community Cookbook Series

Salem-College-Style Iced Tea

A glass of this refreshing iced tea from the With Heart & Hand cookbook provides a cool treat on hot summer days.

by

4 sprigs mint
8-12 whole cloves
3 quarts water
1 family-size tea bag
2 cups brown sugar, firmly packed
1 cup lemon juice
1 (12-ounce) can frozen orange juice, undiluted
1 (46-ounce) can pineapple juice

Place mint, cloves, and water in a 1½-gallon kettle, and bring to a boil. Reduce heat, and simmer 15 minutes. Turn off heat. Add tea, and steep 15 minutes. Strain mixture, and discard solids. Add sugar, and stir to dissolve. Add juices. Cover and refrigerate for 24 hours before serving to blend flavors. Serve over ice, and garnish with fresh mint. Do not use a strong mint like peppermint or wintergreen. The ideal mint is julep mint.

To order a copy of Heart & Hand, contact Home Moravian Church at (336) 722-6171.

print it

This story was published on Jun 15, 2011

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.