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12 oz. frozen O.J.
12 oz. frozen lemonade
6 c. H20
2 c. strong tea (4 tea bags)
2 c. sugar
1 1/2 c. whiskey

Mix and store in freezer. Spoon into glass and pour 7 UP over it.

1 pkg. whole graham crackers
2 pkgs. instant French vanilla pudding
3 c. milk
9 oz. Cool Whip
Betty Crocker chocolate frosting

Line 9×13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker. Then the other half of mixture, then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at least 10 hours. Cut into squares to eat.

1/4 c. vegetable oil
2 cloves garlic, cut into halves
2 lbs. pork tenderloins
1/4 c. prepared mustard
4 tomatoes, chopped
1 sm. onion, chopped (1/4 c.)
1/4 c. carrots, chopped
1/4 c. celery, chopped
Juice of 1 lime (1/4 c.)
1/4 c. Tequila
1 bay leaf
1 tbsp. chili powder
1 tsp. salt
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1/4 tsp. pepper
1/4 c. snipped parsley

Heat oil and garlic in 10 inch skillet until hot. Coat pork with mustard. Cook pork over medium heat until brown. Remove garlic. Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley. Serves 6.