issue no. 23
home page



Zest at the Food & Drink Festival
A new recipe for Manchester Tart
Drink Follow up AMP
Dye-ing Out?
Dusty’s Story



Thirty Bob a week
S’not a bad age for a hankie!!
Christmas-time was magical
Where’s the Shield?
The twelve days of turkey
The Five of us
Anyone For A Quickie?
Smelly Bugs!
Tripe Colony


Who would you like to hear from?


a selection of your letters


To Victor the Spoils


Marian’s tips
Puzzle Page
Make your own Irish Cream
Ribbons and Holes
Vivid Christmas memories


The Re-union


email: maggi@hys.org.uk

One for the Adults
Make your own Irish Cream
I tin condensed milk
1/2 cup whisky
2 eggs
I teaspoon instant coffee dissolved in 1 tablespoon hot water
1/2 pint milk

Put all ingredients in a blender until smooth, Put in a bottle. (a litre is best because this almost fills it.)

Place in a refrigerator for 24 hours to rest.
Keep refrigerated. Enjoy.
Stella

I haven’t tried this myshelf hic yet but I’ve been told hic itsh verry nice hic! Ed.