1/2 lb Bing Cherries

1/2 lb Granulated sugar

2 c Vodka

Pick plump, shiny, well-coloured fruit with green stems, avoiding dark coloured stems.
Season is late April to August.
DO NOT rince until use.
Use cherries as soon as ripe.
Wash, stem, and towel dry cherries and place in a jar.
Pour sugar over the cherries, followed by the vodka.
DO NOT mix them.
Cover with lid and store on a shelf for 3 months without disturbing, then strain. Liqueur is ready to serve.
Recipe can be varied with extracts (chocolate, mint, orange, etc).
Add approximately 1 teaspoon of extract to finished liqueur and let sit for another few weeks. Experiment with small portions of flavorings to find your desired taste.
Container: Wide mouth quart jar.

2 qt Wine, red, dry

2 qt Muscatel

1 pt Vemrouth, sweet

2 tb Angostura bitters

2 c Raisins

1 ea Orange peel

12 ea Cardoman pod; crushed

10 ea Cloves, whole

1 ea Ginger; 2″

1 ea Cinnamon stick

1 1/2 c Aquavit

1 1/2 c Sugar, granulated

2 c Almonds; blanched, peeled

Combine wine, muscatel, vermouth, bitters, raisins, orange peel, cardamoms, cloves, ginger and cinnamon.
Cover and let stand 12 hours minimum.
Shortly before serving, add aquavit and sugar.
Stir well and bring to full boil over high heat.
Remove at once from heat, stir in almonds and serve hot in mugs.
In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.

2 qt Water

3 1/2 c Water

1 cn Minced clams,drained(8oz)

1 T Salt

1 pk Linguine or spaghetti(8oz)

2 T Butter or margarine

2 T Snipped parsley

3 Cloves garlic,finely chopped

1 1/2 t Dried basil leaves

1/4 t Dried thyme leaves

1 ds Ground pepper

1/2 c Whipping cream

1/4 c Dry white wine

1/4 c Grated Parmesan cheese

2 T Butter or margarine,softened

1/4 t Salt

Heat 2 quarts plus 3 1/2 cups water, reserved clam liquor and 1 tablespoon salt to boiling in large kettle or Dutch oven.
Add linguine gradually.
Boil uncovered, stirring occasionally, JUST until tender, 8 to 10 minutes; drain.
While linguine is cooking, prepare sauce.
Melt 2 tablespoons butter in 2-quart saucepan.
Stir in parsley, garlic, basil, thyme pepper and clams.

Cook and stir over low heat until clams are heated through.
Heat cream and wine to boiling in 1 1/2-quart saucepan over low heat, stirring constantly.
Boil and stir 1 minute; pour over clam mixture.
Transfer hot linguine to warm platter.
Pour sauce over linguine.
Toss until linguine and sauce with remaining ingredients until well mixed.