5 bags tea (steep in 1 cup water then strain until clear)
3 to 5 gallons water
5 tbl. yeast
5 tsp nutrient
Directions
Grind strawberries and limes, add sugar and let stand 24 to 36 hours. Strain then add rest of ingredients. Run water through pulp and add to above. Add enough water to fill 5 gallon container. Cover loosely protecting from insects and stir daily for 1 week. Skim off any foam or solids daily before stirring. Let stand another 2 to 4 weeks, then siphon and strain into another container. When siphoning, do not siphon sludge from bottom of container. Let stand again and repeat siphoning process 2 to 4 times until wine is clear. Bottle and let stand for at least 3 months for best flavor. This wine may be used immediately when bottle,
2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
3 c. shredded Cheddar cheese
Directions
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
