CHICKEN FRY ICED TEA
5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water
Blend until sugar melts; let steep. Use 10 gallon conta
iner and add large block of ice
and 7 1/2 to 8 gallons cold water. Then pour the stro
ng tea solution into it slowly. Stir
well. Triple this recipe should serve 500.
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