CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages, Crocker |
1 |
Servings |
INGREDIENTS
|
|
See Below |
12 |
|
23 2 cups 4 quarts 25 46 , 23 2 cups 4 quarts 25 46 4 cups |
INSTRUCTIONS
Measure regular-grind coffee into a clean cloth sack; fill only half
full to allow for expansion of coffee and free circulation of water.
(Soak and rinse sack thoroughly before using.) Tie sack, allowing
sufficient length of cord for fastening to handle of kettle. Heat
measured amount of cold water to full rolling boil; reduce heat. Tie
sack to handle; submerge in water. Keep kettle over low heat. Brew,
pushing sack up and down frequently for proper extraction, 6 to 8
minutes. When coffee is done, remove sack, permitting all extract to
drain into kettle. QUANTITY COFFEE CHART Servings (2/3 cup
Ground People each) Coffee Water 8 quarts Note: For 25
people, based on half the people using cream and sugar, you will need
1 1/2 cups cream (1 tb per cup) and 1/2 cup or 25 cubes sugar (1 ts
per cup). Source: Betty Crocker's Cookbook, 6th Edition From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”