Spiced mix is my cup of tea

Dear Heloise: A few years ago, I cut out a recipe for spiced tea — it had all kinds of goodies. I went to the store to buy everything I needed, but I lost the recipe at the store.

If you could reprint it, I would appreciate it very much. — Sylvia, Roswell, N.M.

Yes, it would, and it's been a while since this was printed.

First: Wrap six (about 2-inch-long) cinnamon sticks, 1 teaspoon whole cloves and a whole nutmeg in double thickness of cheesecloth. Now, give it a good whack or two using a meat mallet or hammer to crush the contents.

Second: Combine the crushed spices with 2 cups tea leaves, 2 tablespoons grated orange peel and 2 tablespoons grated lemon peel. Mix well and keep in a jar with a tightfitting lid.

Third: When you're ready for a cup of this delicious tea, you'll need to "warm up" the teapot by rinsing it with boiling water, then pour out the water. Next, spoon in a teaspoon of the mixture for each cup you want to make, and also add the appropriate amount of boiling water. Let the tea stand for two to five minutes, then strain it into teacups. Yummy! This recipe and oodles of other tea, coffee and cocoa recipes that are money-saving as well as delicious are in my pamphlet Heloise's Flavored Coffees and Teas.

To receive a copy, send $3 and a self-addressed, stamped (63 cents), long envelope to: Heloise/Coffees and Teas, P.O. Box 795001, San Antonio, TX 78279-5001. — Heloise

Dear Readers: Here's a "bit" of information for you tea lovers — did you know that tea bags were first introduced more than 100 years ago?

Considering that Americans drink billions of cups of tea a year, that's a lot of tea bags! — Heloise

Dear Heloise: When you purchase your turkey, ask if the turkey has a leg clamp, and if it does, have the butcher cut the turkey in half. This can be done to fresh or frozen turkeys. Also ask the butcher to put some plastic between the halves, and when you get home, separate them. Freeze the second half to enjoy later. When you roast the turkey, place it on foil, cut side down. You get to enjoy fresh-roasted turkey twice for the same price and half the roasting time. This way, you can purchase a larger turkey that gives a better yield of meat per pound. — Elizabeth, via e-mail

Dear Heloise: I find that when I'm in a hurry to make hamburgers with ground beef, I just add a little chunky salsa — I use mild. Salsa has everything you need: tomatoes, onions, peppers, etc. — Kim Corcoran, via e-mail

---

© King Features Syndicate Inc.