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tightly and refrigerate. Do not store for more than 24 Hours.
- The flavour, colour and consistency of freshly juiced fruits will be different from canned juices.
- Substitute fruit or vegetable juices for stock or water in cooking.
- Some pulp remaining in juice is normal. It increases the juice’s flavour and nutritive value.
- Potato juice can be used in place of cornstarch or flour as a thickening for gravies and soups.
- Vegetable juice mixed with carrot juice will produce a sweeter vegetable flavour.
- Freeze vegetable pulp for use in making soups.
Recipes
"Tip Top tomato Juice" (4 portions)
Rinse 12 ripe tomatos and remove the seeds. Insert these together with 2 heads og celery into the
juice seperator
Let the juice boil for 15 minuttes with 1/2 a cup of water added.
"Orange/tomato Tang" (4 portions)
Mix 1 1/2 cup of pure tomatojuice with 1 cup of fresh orange juice, 1 tsp. Lemon juice and a pinch of
salt.
"Garden Medley" (1 portion)
mix 1/2 cup carrot juice
2 tps. Green pepper juice
2 tps. Celery juice
"Fruit Zinger"
1/2 cup Applejuice
1/2 cup peach juice
1/2 cup Apricot juice
1/2 cup Nettet melon juice
"Melon Sling"
1/2 cup nettet melon juice
1/2 cup honey melon juice
1/2 cup water melon juice
1/2 cup apple juice
"Double vision"
1/2 cup Carrot juice
1/2 cup Spinach juice
2 tps. Cucumber juice
"Fruit Smoother"
1/3 cup Apricot juice
1/3 cup Peach juice
1/3 cup Strawberry
12
"Veggie Punch"
1/2 cup Carrot juice
1/2 cup Unboiled tomato juice
1/2 cup Radish juice
1/2 cup Celery juice
"Mixed greens"
1 cup of carrot juice
1/2 cup celery juice
1 ts. Spinach juice
2 tps cabbage juice
1 ts. Romani salat juice
"Citrus salad"
2/3 cup ananas juice
1/3 cup orange juice
2 tsp. Carrot juice
Poor over crushed ice
"Enegizer"
1/2 cup carrot juice
1/2 cup ananas juice
"Carrot/Cabbage"
1/2 cup cabbage juice
1/2 cup carrot juice
IM HA-3168 23/05/02 12:44 Side 12