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 container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.