Beverages

Banana Milk Shake
(Low-Cal)
1 large ripe banana
1 tablespoon sugar
1/2 cup crushed ice
1/2 teaspoon vanilla extract
1/3 cup dry milk

Slice banana into blender container; add sugar. Beat until smooth. Pour in 1/2 cup cold water; add ice, vanilla and dry milk. Beat until smooth and fluffy. Pour into 2 chilled glasses. Yield: 2 servings.

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Bailey's Irish Cream
1 pint whipping cream
1 can sweetened condensed milk
1 cup brandy (whiskey or Scotch)
1/2 cup rum
3 eggs
1 teaspoon vanilla or almond extract
1-1/2 tablespoons chocolate syrup

Place all ingredients in a blender and blend for 30 seconds.
Please note: Please be aware of the problems with raw eggs and salmonella in the American poultry industry. Use caution when making this recipe.

Breakfast Diet Drink

(Low-Cal)
2-1/2 cups nonfat dry milk
1/2 cup Vitamin A and C Mineral fortified malted milk powder
1/4 cup corn oil

Mix dry milk and malted milk. Add corn oil; work together until well
mixed. Add 4 cups ice water. Process in blender until smooth.
Refrigerate. Shake well before using.

Harvest Punch
1/4 cup sugar
1/4 cup water
6 whole cloves
1 stick cinnamon
1 quart orange juice
2 cups sweet cider or apple juice
1 orange, cut into slices and studded with whole cloves (garnish)

In small saucepan combine water, sugar, cloves and cinnamon stick;
simmer 5 minutes over low heat. Strain into punch bowl. Stir in
chilled orange juice and cider. Chill. Garnish with clove studded
orange slices. Serve over ice if desired. Makes 12 servings, 1/2 cup
each. Note: Recipe may be doubled or tripled.

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Pumpkin Smoothie
1 (15 ounce) can pumpkin, chilled
1 (12-ounce) can evaporated milk (1-1/2 cups) chilled
1/2 large banana, sliced (1/2-cup) optional
Orange slices (optional)
1 cup orange juice, chilled
1/2 cup packed brown sugar
Ice cubes, optional
Ground nutmeg or cinnamon (optional)

In blender container, combine pumpkin, evaporated milk, orange juice,
banana and sugar. Cover and blend until smooth. Serve over ice cubes;
sprinkle with nutmeg or cinnamon and garnish with orange slices. Serves 6.

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Frosty Party Punch
1/2 cup sugar
1/2 cup lemon juice
1 cup orange juice
2 cups cranberry juice
1 gallon raspberry Kool-Aid
1 quart 7-up or ginger ale
1 pint raspberry sherbet

Strain fruit juices. Combine first 4 ingredients into large bowl. Stir until sugar dissolves. Mix in the gallon of Kool-Aid; refrigerate. When ready to serve, add 7-up or gingerale; float the sherbet in the punch. Yield: 1-1/2 gallons (35 to 40 servings).
Note: You can substitute the flavors of Kool-Aid and sherbets for other flavors.

Instant Hot Chocolate Mix
10 cups Instant dried milk
5 cups Sugar
2 cups cocoa

Mix all together. Store in dry place. Put about 3 tablespoons to a cup
of hot water.

Mulled Wine (Gluhwein)

1 bottle red wine
1/4 pint water
1/2 pound sugar
2 cloves
1 inch of cinnamon stick
lemon peel

Boil all the ingredients, except wine, and reduce the quantity by half.
Strain, add to the wine, and bring almost to a boiling point. Serve hot.

Orange Smoother
6 ounce orange juice
1 cup milk
1 cup water
¼ cup sugar
½ teaspoon vanilla
10 ice cubes

Mix in blender and refrigerate.

Peach Blossom Shake – Thanks Wendy!

1 large ripe peach
1/2 tsp. lemon juice
1/3 cup vanilla ice cream
1/2 cup milk
1/2 tsp. honey
Dash of nutmeg
Measure all ingredients into blender except ice cream. Blend well. Add
ice cream. Blend again. Sprinkle nutmeg. Serve in tall slim glass. Makes
1 shake.

Hot Buttered Cranberry Punch
1 (1 pound) can jellied cranberry sauce
1/3 cup (firmly packed) light brown sugar
¼ teaspoon cinnamon
¼ teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups water
2 cups unsweetened pineapple juice
Butter

Crush cranberry sauce in saucepan with fork; mix in sugar, cinnamon, allspice, cloves, nutmeg and salt. Add water gradually, beating until smooth with rotary beater. Stir in pineapple juice. Heat to boiling point, then simmer for 5 minutes. Pour into punch cups; float a pat of butter in each cup. Yield: 6 cups.

Eggnog Punch
6 eggs
1/2 cup sugar
1-1/2 teaspoon nutmeg
3 cups half and half
3 cups heavy cream
3-1/2 teaspoon vanilla
7 small bottles Seven-Up
1/2 gallon vanilla ice cream
1/2 cup chopped maraschino cherries

Combine eggs, sugar, and nutmeg in large bowl. Beat until light. Stir in half-and-half, vanilla, and cream. Pour into punch bowl. Add seven-up slowly; mix gently. Spoon ice cream into punch; sprinkle cherries over top. Serve immediately. Yield: 32 servings.

Strawberry Punch

3 (6-ounce) cans frozen lemonade (diluted according to directions)

2 to 3 packages frozen strawberries

1 quart ginger ale

In a large bowl dilute lemonade according to directions on can.

Stir in the strawberries. Add the ginger ale slowly before serving.

Grapefruit Spritzer

1 can (6-ounces) frozen concentrated grapefruit juice, thawed

2-1/2 to 3-cups chilled club soda

Pour grapefruit juice into a pitcher and

Gradually add chilled club soda; mix well. Serves: 4.

Friendship Tea

1 (1-pound) jar Tang

1 package lemonade mix

3/4 cup instant tea

2 cup sugar

1 teaspoon ground cloves

2 teaspoon ground cinnamon

Mix all ingredients well. Place in jar; cover tightly. Place 2-teaspoons in cup of boiling water to serve. Yield: 30 servings.

Famous Coffee Punch

1/2 gallon vanilla ice cream

1 cup instant coffee

1/2 cup cocoa

1-1/2 cups sugar

1 cup boiling water

1 teaspoon vanilla

3 quarts milk

1 quart whipping cream, whipped

3 cups cold water

In a large serving bowl combine coffee granules, cocoa, and sugar. Add the boiling water and blend mixture until smooth. Stir in cold water, vanilla and milk. Just before serving, gently fold in whipped cream and softened ice cream. Yields: 40 cups.

Strawberry Daiquiri

4 to 5 cups fresh or frozen strawberries

1 cup powdered sugar

1 (6-ounce) can lemonade

1 (6-ounce) can limeade

1 to 2 cups rum

1 quart 7-Up

Mix all of the ingredients in the blender and freeze. Serve as a slush.

Sunrise Shake

1 cup fresh strawberries or other fresh fruit

1/2 cup orange juice

1/2 cup dry powdered milk

1/4 teaspoon vanilla

Ice cubes

1 whole strawberry, optional

Fresh mint, optional

Place strawberries, orange juice, powdered milk and vanilla in blender. Add about 5 ice cubes. Blend until all ingredients are thoroughly mixed. If you desire a thinner drink then you can add more ice cubes. Serve in a 10-ounce glass. Garnish with a whole strawberry and a few mint leaves, if desired.

Brandy Slush

2 cups sugar

4 packets tea bags (I use Lipton)

12 ounces lemonade, frozen

12 ounces orange juice, frozen

2 cups brandy

7 cups water, boiling

2 cups water boiling

Boil 7-cups water in a large saucepan. After full boil add the sugar. Stir until sugar is dissolved. In another saucepan boil the 2-cups water, immerse 4 tea bags. Remove from heat and let cool. Squeeze out the tea bags to add extra flavor. Pour tea into large container (ice cream buckets works great!) and then stir in water and sugar mixture. Stir in remaining ingredients. Mix well. Freeze overnight. Stir in the morning, and let freeze another 8 to 10 hours. Serve with lemon-lime soda or lemonade. Serves: 25 at approximately 79 calories.

Slush

6 cups water

4 cups sugar

6 bananas

12 ounce can frozen orange juice

46 ounce can pineapple juice

In a large saucepan heat but do not boil the water and sugar until sugar dissolves. Remove from heat and cool. In blender combine bananas, frozen orange juice and pineapple juice and blend. Combine the fruit and syrup mixture (water and sugar) together and mix well. Freeze in ice cream pails. Serve with 7-up or carbonated water. Makes two ice cream pails.

Orange Slush

9 cups water

1-1/2 cups sugar

2 large cans Five Alive

3 cups Vodka

In large saucepan boil the water and sugar. Remove from heat and add the Five Alive. Put in container and refrigerate until it is chilled real well. Remove from refrigerator and add 3-cups vodka. Freeze for at least 24 to 36 hours, stirring occasionally. Stir and fill glasses about 2/3's full with slush and top with Sprite.

Fruit Punch

2 (46-ounce) cans pineapple juice

2 (6-ounce) cans frozen limeade

2 quart ginger ale

2 quart lime sherbet

1 bottle green maraschino cherries

Chill pineapple juice. Prepare limeade according to package directions;

mix with pineapple juice. Add sugar, if desired. Add ginger ale; spoon sherbet into punch. Garnish with cherries.

Death by Chocolate Thanks Joyce!

1 (18.25 ounce) box chocolate cake mix

1/2 cup coffee liqueur (Kahlua)

2 (16-ounce) containers whipped topping

2 (6 serving size) packages instant chocolate pudding

8 cups milk

6 (1.4 ounce) butter toffee candy bars, crushed toasted slivered almonds

Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1-inch cubes and set aside.

Mix the pudding mixes with the milk until thick. In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding,1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving. Makes 1 large punch bowl. Rich and yummy!

Banana Slush Punch

1/2 cup sugar

1 large can orange juice

1 small can lemonade

3 to 4 bananas

1/2 can pineapple juice

3 cups water

7-up

Place all of the ingredients into a blender and blend well. Pour into a large container and add 3-cups water, 1/2 can pineapple juice. Place lid on container and freeze. Scoop into glasses and add 7-up. (Use an ice cream bucket to freeze. Works great!)

Slush Punch

8 cups boiling water

12 ounce frozen lemonade

1 cup sugar

2 cup blackberry or apricot brandy

12 ounce frozen orange juice concentrate

7-Up or lemon sour

In a saucepan, combine water and sugar, heat until sugar is dissolved. Remove from heat and cool. Add the remaining ingredients. Mix well. Pour the mixture into a large container or ice cream bucket. Freeze in for 24 hours. Serve 1/2 glass of slush with 1/2 glass of 7-Up or lemon sour. Can be kept frozen for months.

Party Punch

1 (6-ounce) can frozen orange juice concentrate

1 (6-ounce) can frozen lemonade concentrate

3 liters lemon-lime flavored carbonated beverage

1 quart raspberry sherbet

In a large punch bowl combine orange juice concentrate, lemonade concentrate, and lemon-lime soda. Stir gently to mix. Just before serving slide in the sherbet. Makes 24 servings

Hot Mulled Cider

4 quarts apple cider

1 cup firmly-packed brown sugar

9 whole cloves

9 whole allspice

4 cinnamon sticks, broken into 1-inch pieces

2 lemons, thinly sliced

Tie cloves, allspice and cinnamon in a cheesecloth bag; place in a large saucepan with cider and sugar; simmer for 5 minutes. Just before serving remove spice bag. Serve in mugs, and float a lemon slice in each. Serves: 16.

Spiced Peach Punch

1 (46-ounce) can peach nectar

1 (20-ounce) can orange juice

1/2 cup firmly packed brown sugar

3 (3-inch) pieces stick cinnamon, broken

1/2 teaspoon whole cloves

2 tablespoons bottled lime juice

In a saucepan, combine the peach nectar, orange juice, and brown sugar. Stir to mix well. Tie the cinnamon and cloves in a small cheesecloth bag; drop into saucepan. Heat slowly, stirring constantly, until the sugar dissolves; simmer for 10 minutes. Stir in lime juice. Ladle into mugs. Garnish each with thin strips of orange rind threaded onto cinnamon sticks, if desired. Serve warm. Serves: 12.

This light wine punch with pieces of fruit shows off best in a clear glass bowl. A large fish bowl is ideal for serving this clear White Wine Punch with colorful fruits. Add a string of shiny balls around rim and drop in some colored glass floats. Have all ingredients well chilled when preparing this punch

White Wine Punch

2 bottles (4/5 quart each) dry white wine

2 quarts apple juice

6 tablespoons lemon juice

1 small can (14-ounce) pineapple chunks

1 jar (8-ounce) maraschino cherries

1 small bunch grapes

Chunk of ice

In your punch bowl or fish bowl, combine wine, apple juice, and lemon juice. Drain pineapple chunks and maraschino cherries; drop into the punch along with grapes. Add a chunk of ice to keep the punch chilled. Serve some fruit in each cup. Makes about 25 six-ounce servings.

Southern Coffee Punch

2 quarts strong cold coffee

1 pint cold milk

2 teaspoons vanilla

1/2 cup sugar

1 quart vanilla ice cream

Nutmeg, to taste

In a large punch bowl combine the coffee, milk, vanilla and sugar. Stir the mixture until the sugar is dissolved. Chill thoroughly. When ready to serve; add scoops of ice cream. Sprinkle lightly with nutmeg if using. Yields: 20 servings.

Warm-Up Eggnog

6 eggs, separated

1 cup sugar

1 pint whipping cream

1-1/2 cup bourbon

1/4 cup dark heavy rum (opt.)

1/2 tablespoon nutmeg

Beat egg whites until stiff, but not dry; fold in 1/2 of the sugar. Beat cream until stiff, adding remaining sugar gradually. Beat egg yolks until thick and lemon colored; fold into cream slowly. Fold in 1/2 of the bourbon; fold in egg whites, folding in remaining bourbon with egg whites. Fold in rum, if desired. Sprinkle with nutmeg; serve in chilled punch cups. Yields: 16 cups.

Green Sherbet Punch

2 (46-ounce) cans pineapple juice

2 (6-ounce) cans frozen limeade

2 quart ginger ale

2 quart lime sherbet

1 bottle green maraschino cherries

Chill pineapple juice. Prepare limeade according to package directions; mix with pineapple juice. Add sugar, if desired. Add ginger ale; spoon sherbet into punch. Garnish with cherries.

Champagne and Strawberries

1 pint fresh strawberries, washed and hulled

1 bottle champagne or sparkling Burgundy

Divide the strawberries among champagne glasses.

Pour chilled champagne over the berries. Serve cold.

By Jingo! Juice

4 tablespoons blackberry jelly

2 large oranges

1 pint ginger ale

Ice cubes

Squeeze the juice of 1 orange. Wash and cut the second orange into slices. Don’t peel. In a large container, mix together with the jelly. Add the ginger ale and ice cubes. Mix well and serve at once. If you are going to delay serving, leave out the ice cubes and ginger ale until the last minute.

Easy Punch

1 package cherry Kool-Aid

1 package strawberry Kool-Aid

3 quarts water

2 cups sugar

1 can frozen orange juice

1 can frozen lemonade

1 quart ginger ale

Dissolve the Kool-Aids and sugar n the water. Add the frozen juices and stir until dissolved. Add the ginger-ale just before serving. Makes: 1-1/2 gallons

Spicy Tomato Cocktail

1 cucumber, peeled and grated

6 cups canned tomato juice

3 green onions (scallions), chopped

2 tablespoons lemon juice

Dash of Tabasco sauce

1 teaspoon Worcestershire sauce

1 tablespoon prepared horseradish

In a container, add the cucumber to the tomato juice with the remaining ingredients. Cover and refrigerate for 2 hours or overnight. Strain before serving. Serves 8 (1-cup per serving) at 38 calories. Exchange Values= 2 vegetable exchanges

Lemon Tea

6 quarts water

4 quart size tea bags

1 cup sugar

2 (12-ounce) cans frozen lemonade concentrate, thawed and undiluted

Fresh mint leaves, optional

Lemon slices, optional

In a saucepan bring the water to a boil. Add the tea bags. Remove from heat; cover and let stand for 20 minutes. Add the sugar and lemonade concentrate. Stir until dissolved. Add the mint leaves if desired. Serve over ice and garnish with lemon slices, if desired. Yields approximately 7 quarts.

Hot Chocolate Mix

4 to 6 cups powdered milk

2 cups coffee creamer

3 cups Nestles Quik

1 cup powdered sugar

In a container with a lid combine the dry ingredients. Mix well. Cover and store in an airtight container. To serve mix 4 teaspoons of mix per cup of hot water.

Strawberry Smoothie

20 strawberries

2 cup water

1 cup milk

2 tablespoon sugar

6 ice

2 egg

Place in blender and blend until thick. Serves: 2.

NOTE: Please be aware of the problems with raw eggs and salmonella in the American poultry industry. Use caution when making this recipe.

Banana Flip

1 very ripe banana, mashed

1 teaspoon honey

5 teaspoons orange juice

2/3 cup lowfat milk

1 scoop ice cream

In a mixing bowl combine the banana and honey. Mix well. Add the orange juice and milk. Beat for 2 minutes. Pour the mixture into a glass and put a scoop of ice cream on top. Serves: 1.

Easy Punch 2

3 cans concentrated lemonade

1 (46-ounce) can pineapple juice

2 cans concentrated orange juice

Ginger ale,

In a large punch bowl combine all of the ingredients. Add water according to can directions. Add ginger ale as you desire to keep it bubbly. Serves: 50.

Hot Buttered Rum Mix

2 sticks butter

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 cup powdered sugar

1/2 teaspoon allspice

2 cups vanilla ice cream

Cream together the butter, nutmeg, cinnamon, powdered sugar and allspice. Bring ice cream to room temperature. Blend with butter mixture and freeze.

For 1 serving, mix 1 short tablespoon mix with 1 jigger of rum and 1/2 cup hot water.

Holiday Cider

1 medium-size orange

1-1/2 teaspoons whole cloves

1 gallon apple cider

3/4 cup red cinnamon candies

2 (3-inch) sticks cinnamon

Slice the orange into 6 wedges; stud the wedges with cloves. Set aside. Combine cider and candies in a Dutch oven over medium heat; stir and cook until candies are dissolved and mixture is thoroughly heated. Pour the cider mixture into a heat-proof punch bowl. Add clove-studded orange wedges and cinnamon sticks. Serve hot. Yield: 1 gallon.

The tea will blend with the apple juice for a wonderful thirst quencher.

Dapple Apple Flip

6 regular-size tea bags

3 cups boiling water

1 quart apple juice

2 tablespoons lemon juice

Sugar

Ice cubes

Place the tea bags in a tea pot; pour the boiling water over the tea bags. Brew for 3 to 5 minutes. Pour into a large pitcher and let stand at room temperature to cool. Add the apple juice and lemon juice; sweeten with sugar to taste. Pour over ice cubes in tall glasses. Garnish with a lemon wedge if desired. Makes: 8 servings.

Hot Apple Cider Punch

1 gallon apple cider

2 teaspoons whole cloves

2 teaspoons whole allspice

2 (3-inch) cinnamon sticks

2/3 cup sugar

2 oranges, studded with cloves

In a large saucepan combine the apple cider, allspice, cinnamon, and sugar. Stir and heat to boiling. Cover and reduce heat to simmer. Simmer for 20 minutes. Remove from heat and strain the punch. Pour the punch into a large punch bowl. Float the oranges in the punch bowl. Serves: 32 at approximately 1/2-cup each.

Mock Orange Julius

1 (6-ounce) can unsweetened orange juice concentrate, thawed

1-1/3 cups skim milk

3 tablespoons granulated sugar

2 tablespoons nonfat dry milk powder

1 teaspoon vanilla

8 ice cubes

Place all of the ingredients into a blender container. Blend at low speed for 1 minute. Then blend on high speed for 1 minute. The mixture will become frothy and ice will be chopped. Serve immediately. Makes: 3 servings at 188 calories per serving.

Mexican Coffee

1 ounce Kahlua

1/2 ounce Tequila

Hot coffee

Whipped cream

Add Kahlua and Tequila to hot coffee. Top with the whipped cream and dust with cocoa powder.

Mexican Coffee 2

1 quart milk

1 teaspoon cinnamon

1 teaspoon vanilla

2/3 cup hot cocoa mix

1/3 cup instant coffee

8 cup boiling water

In a small saucepan mix ingredients and heat to hot but not boiling. Serve in individual mugs with whipped cream and a cinnamon stick, if desired. Makes 3 quarts.

Margaritas

1/2 large can lemonade

1/3 large can limeade

2 shots Triple Sec

4 shots Tequilla

Fill the blender with ice. Add all of the ingredients and blend well. Serve immediately.

Optional: Salt the rims of glasses prior to serving.

Banana Smoothy

1-1/2 cup milk

1 large banana

1 tablespoon honey

1/4 teaspoon vanilla

Combine all of the above ingredients into a blender and mix well. Drink.

St. Patrick's Punch

1 pint milk

1 pint lime sherbet

Few drops of green food coloring

1 quart carbonated grapefruit beverage

In a large punch bowl mix together milk and sherbet until sherbet is soft. Stir in the food coloring. Slowly pour carbonated beverage down the side of bowl and stir carefully. Garnish with mint or green cherries. Yield: 12 servings.

Mulled Cranberry Cider

8 cups (2 quarts) cranberry juice cocktail

3 cups frozen unsweetened red raspberries, thawed and slightly mashed

6 cinnamon sticks, each 3-inches long

1-1/2 teaspoons whole cloves

1 vanilla bean, split

4 cups (1 quart) apple cider, at room temperature

In a large saucepan, bring the cranberry juice, raspberries, cinnamon sticks, cloves, and vanilla bean to a boil over high heat. Lower the heat and simmer, uncovered, for 15 minutes.

Strain through a tea strainer or a sieve lined with 100% cotton cheesecloth into a large heatproof pitcher. Carefully pour in cider. Stir gently. Makes twelve 8-ounce servings.

Banana Cocoa

3 tablespoons unsweetened cocoa

2 tablespoons sugar

3 cups milk

1 cup mashed ripe banana

In a small saucepan combine the cocoa and sugar. Stir in milk and bananas. Place over medium heat stirring constantly until mixture comes to a boil. Serve garnished with sliced bananas. Serves: 4.

Lemon-Banana Shake

1 pint vanilla ice cream, softened

1 can (6-ounces) frozen concentrated lemonade, thawed

1 cup bananas, mashed

3 cups milk

1 pint vanilla ice cream

In a large mixing bowl beat the soft ice cream. While beating the ice cream, gradually add lemonade; blend in the bananas. Gradually add the milk until well blended. Pour into large glasses and top with scoops of ice cream. Grab the straws and enjoy! Yields: approximately 6-cups.

Peanut Butter Milk Shake

1 pint vanilla ice cream, softened

1/2 cup creamy peanut butter

1-1/2 teaspoons vanilla

2 cups milk

In a large mixing bowl combine the ice cream, peanut butter and milk. Gradually add the milk and mix well. Serve immediately. Yields: 4 to 5 servings.

Apricot Cooler

1 can (6-ounces) frozen lemonade concentrate, thawed

1 (12-ounce) can apricot nectar, chilled

1 (12-ounce) can unsweetened pineapple juice, chilled

2 bottles (7-ounces) each ginger ale, chilled

Combine all of the ingredients in a large container and mix well. When ready to serve, pour over ice cubes. Best served immediately. Serves: about 12.

Old-Fashioned Orangeade

1 cup sugar

1 cup water

Peel of 1 orange, cut into strips and the bitter white part removed

Peel of 1 lemon, cut into strips and the bitter white part removed

1/4 cup fresh or bottled lemon juice

2 cups fresh, frozen or canned orange juice

3 cups ice water

In a small saucepan gently boil the sugar, 1-cup water, lemon and orange peels for 8 to 10 minutes or until the sugar dissolves and the mixture is syrupy. Remove the peels and cool syrup to room temperature. Pour the syrup into a large pitcher and add the remaining ingredients. Mix well. Add plenty of ice cubes and stir to chill. Serve over ice in tall glasses. Makes: 6 to 8 servings.

Sunshine Wedding Punch

3 cans (6-ounce) frozen orange juice concentrate

1 (6-ounce) can frozen grapefruit juice concentrate

1 quart ginger ale

2 limes or oranges, thinly sliced

In a large punch bowl, prepare the juices according to package instructions. Mix well. When ready to serve, add the ginger ale and ice. Float lime or orange slices in punch. Yields: approximately 30 (1/2-cup) servings.

I made this punch recipe for my daughters Barbie party yesterday and it was wonderful. I doubled the recipe and had the same great flavor. You can change the flavor of sherbet to match the color of your party. Enjoy!

Wedding Punch

2-1/2 cups pineapple juice, chilled

1 pint lime or raspberry sherbet, softened

1 pint vanilla ice cream, softened

1 (12-ounce) bottle 7-Up, chilled

In a large punch bowl, combine the pineapple juice, sherbet and 1/2 of ice cream smooth. Mix well. Add the 7-Up or ginger ale. Spoon the remaining ice cream into the punch. Serve at once. Yield: 14 (1/2 cup) servings.

Spiced Tea

2/3 cup instant tea

2 cups sugar

2 (3-ounce) packages instant lemonade

1 (8-ounce) jar Tang

2 teaspoons cinnamon

2 teaspoons ground cloves

Combine all of the ingredients in a jar with a lid. Cover and shake to mix well. Store. To use: Use 2 teaspoons of mix per cup, add water.

Blueberry Fruit Whirl Smoothie

2-1/2 cups frozen blueberries

1 container (8-ounces) low-fat vanilla yogurt

1/2 cup orange juice

1/2 cup milk

1 teaspoon vanilla

1 banana

Combine all of the ingredients in an electric blender. Blend until smooth. Serve at once. Serves: 4.

Vanilla Almond Coffee

1/3 cup ground coffee

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon anise seeds

Place coffee and anise seeds in food processor or blender. With it running, add extracts. Stop and scrape the sides, process for an additional 10. Store in the refrigerator. Makes eight 6-ounce servings when brewed.

Cranberry Fizz

1/4 cup sugar

2 cans ginger ale, chilled

2 cup cranberry juice cocktail

1/2 cup grapefruit juice

1/2 cup orange juice

In non-metal container, combine juices and sugar. Mix well. Refrigerate until chilled. To serve, pour 3/4-cup juice mixture into champagne glass; fill with ginger ale. Garnish each glass with an orange wheel. Serves: 6 to 8.

Apricot & Orange Punch

1 (6-ounce) can frozen orange juice

1 (46-ounce) can apricot nectar

3 quarts (96-ounce) 7-Up

In a large punch bowl, combine the orange juice and nectar. Blend well. Gently add 7-Up. For extra zing, float one quart orange sherbet, in scoops, on top of punch. Serves approx. 35.

Spiced Tea 2

3 quarts water

1 teaspoon whole cloves

1 stick cinnamon

1/2 teaspoon whole allspice

6 tea bags

2 cups sugar

1 can frozen orange juice

1 can frozen lemonade

In a large saucepan boil 1 quart of water with the cloves, cinnamon, and allspice. Boil for 5 minutes. Remove from heat and add the tea bags. Cover; let cool completely. Add two quarts water, sugar, orange juice and lemonade. Stir to mix well. Makes: 3 quarts.

Café Cappuccino

1/2 cup instant coffee granules

3/4 cup sugar

1/2 teaspoon dried orange peal, crushed

1 cup instant nonfat dry milk powder

Boiling water

Orange slices, optional

Combine the first 4 ingredients in a container with a lid. Mix well. Cover and store. When ready to serve, for each serving, place 2-1/2 to 3 tablespoons minx in a cup. Add 1-cup boiling water; stir well. Serve with orange slices if desired. Yields: approximately 10 servings.

Banana Berry Smoothie

1-1/2 cups milk

2 cups strawberries, frozen

2 ripe bananas, cut up

2 (8-ounce) containers vanilla or strawberry yogurt

Combine all of the ingredients into a blender container and blend until desired consistency. Makes: 48 ounces.

Punch

1 can Frozen Lemonade

1 quart water

2 cans Hawaiian Punch

1 can Frozen Pineapple Juice

2 large bottles Ginger ale

1 can Frozen Orange Juice

Combine all of the ingredients together except Ginger ale and Hawaiian Punch. Pour the trays Hawaiian Punch into ice cube trays to make cubes. Add the Ginger ale and ice cubes just before serving. Serves approximately 20 people.

Easy Punch 3

12 ounce can frozen lemonade

12 ounce can frozen orange juice

1/2 cup sugar

18 ounce water

46 ounce pineapple juice

In a large container combine all of the ingredients and mix well.

Cover and freeze. When you are ready to serve, break the mixture into slush into a large punch boil and pour ginger ale over all.

Summer Refresher

1 cup vanilla nonfat yogurt

1 cup orange juice

1/2 banana

Handful of mixed berries or peach slices

4-6 ice cubes

Combine all of the ingredients into a blender container.

Blend until creamy. Pour into chilled glasses, and enjoy!

This is a recipe your kids will really enjoy!

Pink Moo

1 quart milk

1/2 cup bottled raspberry syrup

Red food coloring

In a medium-sized saucepan combine the milk and syrup. Tint the mixture rosy-pink with the food coloring. Heat on low; stirring constantly, just until tiny bubbles form around the edge of the pan. Pour into mugs or cups and top with whipped cream if desired. Makes: 4 servings.

Fruit Slush

1 (46-ounce) can fruit juicy red Hawaiian punch

1-1/2 cups orange juice

1/4 cup lemon juice

1 (10-ounce) package frozen strawberries, thawed

2 (12-ounce) cans lemon-lime carbonated beverage

In a large container, combine all of the ingredients and mix well. Cover and place in the freezer until firm. Remove the mixture 1 hour prior to serving. Your mixture should be slushy. Yields: 3 quarts.

Fruit Punch 2

4 large cans frozen orange juice

4 large cans frozen lemon juice

4 large cans pineapple juice

3-1/2 gallons sherbet (orange or pineapple)

4 quarts ginger ale

3/4 (5 pound) bag sugar

1/2 quart hot water

In a large container or punch bowl dissolve the sugar in water. Add the juices. Mix well. Add the sherbet and ginger ale. Makes 5 gallons. Serves 150 people.

American Summer Punch

1 can frozen Minute Maid fruit punch

1 can frozen Minute Maid lemon-limeade or 1/2 can lemonade and 1/2 can limeade

2 cans water (can use carbonated water)

1 liter 7-Up

In a large punch bowl combine all of the ingredients together. Mix well. Serves 13 (6 ounce) servings.

Pina Colada Shake

1/2 banana, frozen

1/4 cup pineapple, cut into chunks

1/2 teaspoon coconut flakes

Milk, to taste

Combine all of the ingredients in a blender container.

Process until thick and creamy. Serves: 2.

Cool off on a hot day with Old-fashioned Lemonade. It has stood the test of time as a thirst quencher. This is different from most lemonades because you slice the lemons thin, add sugar and press out the juices. If you grow mint in your garden, stick perky, big sprigs in every glass —looks cool, smells cool and tastes cool.

Old-fashioned Lemonade

4 lemons

3/4 cups sugar

1 quart water

1 tray ice cubes

Wash the lemons. Cut the lemons into thin slices; remove the seeds. Place the lemon slices in a large bowl. Cover lemon with sugar. Let stand for 10 minutes. Press firmly with a potato masher to extract the juice. Add the water; continue to press fruit with masher until liquid is well flavored. Add the ice cubes. Taste the lemonade for sweetness when it's chilled. If you desire, add more sugar and stir to dissolve. Pour over two ice cubes in tall glasses; add lemon slices to each glass. Makes about 7 servings.

Variations

Lemon/Limeade:

Use 2 limes and 2 lemons. Increase sugar to 1 cup. Prepare according to directions for Old-fashioned Lemonade.

Lemon/Orangeade:

Use 2 oranges and 3 lemons. Decrease sugar to 1/2-cup. Prepare according to directions for Old-fashioned Lemonade.

Perculator Punch

2-1/4 cups pineapple juice

1-3/4 cups water

2 cups cranberry juice

1 teaspoon whole cloves

1/2 teaspoon whole allspice

3 sticks cinnamon, broken

1/4 teaspoon salt

1/2 cup brown sugar

In a large container mix the juices and water. Place in bottom of a percolator. Add the remaining ingredients in the percolator basket. Perk as you would coffee and serve. You can double recipe. Yields: 6 cups

Fluffy Mocha-Cream

1 tablespoon instant coffee

1/4 cup hot water

1-3/4 cups cold water

1 pint chocolate ice cream

1/8 teaspoon almond extract

1/2 cup heavy cream, whipped

Nutmeg

In a bowl dissolve the instant coffee in hot water; add the cold water. Cover and refrigerate. When ready to serve add the ice cream and stir till nearly melted. In another bowl fold the almond extract into the whipped cream. Float on top of mocha beverage. Sprinkle with nutmeg. Makes 1 quart.

Orange Milk Shake

1 cup Orange juice

1/4 teaspoon Vanilla extract

1/4 cup Instant non-fat dry milk

1 cup Water

Combine all of the ingredients in a blender container.

Blend for 30 to 45 seconds. Serve.

Tomato-Yogurt Shake

1 cup plain low or non-fat yogurt

1 cup tomato juice

1 teaspoon lemon juice

1/4 teaspoon fresh ginger, grated

Combine all of the ingredients in a blender container.

Blend for 30 to 45 seconds. Serve.

Awesome Iced Tea

8 of your favorite brand tea bags

1 cup sugar

1 gallon water

1 small can concentrated lemonade

Place tea bags in a saucepan. Add only enough water to cover the bags. Bring to a boil. Remove from heat and drain tea bags and add sugar. Add to water. Stir in lemonade and chill. If you like your tea stronger, let the tea bags stand for a time in the refrigerator.

Party Punch 2

2-1/2 pounds sugar

6 quarts water

1 (46-ounce) can pineapple juice

3 cups lemon juice

2 (46-ounce) cans orange juice

3 quarts ginger ale

In a large container or punch bowl combine all of the ingredients except for the ginger ale. Mix well. Just before serving add the ginger ale and ice. Serves: 50.

Fresh Strawberry Milkshake

1-1/2 cups strawberries

1 cup milk

1 cup vanilla ice cream

1 tablespoon honey

1 teaspoon lemon juice

Combine all ingredients in container of electric blender; process until smooth. Yield: about 3-1/2 cups.

Mango Frappe

1-1/2 cups ripe mango, chopped

1 cup milk

2 tablespoons sugar

1 tablespoon lime juice

1/4 teaspoon vanilla extract

4 to 6 ice cubes

Place the chopped mango in the freezer for 30 minutes. Combine mango, milk, sugar, juice, and vanilla in a blender container. Process until smooth. Add the ice cubes; process until smooth. Serve immediately. Yield: 3-1/2 cups

Cinnamon Punch

1 cup sugar

1/2 cup red hots (cinnamon candies)

2 cups water

2 large cans sweetened pineapple juice

1 cup lemon juice

1 large bottle ginger ale

In a saucepan combine the first 3 ingredients and stir to melt. Add the remaining ingredients . Stir to mix well. Heat through. You can serve this hot or cold. If you would like a deeper color of red add food coloring. Yields: 5 quarts.

Chocolate Coffee Punch

1/2 cup instant coffee

2 cups sugar

3 quarts hot water

2 quarts whole milk

1 tablespoon vanilla

1 can Hershey chocolate syrup

1 gallon vanilla ice cream

In a bowl combine the coffee, sugar, and hot water. Mix well and let

cool. Add the milk, vanilla and chocolate syrup. Mix well. Serve out of punch bowl and add scoops of ice cream before serving. Makes 8 quarts.

Strawberry Yogurt Shake

1/2 cup unsweetened pineapple juice

3/4 cup plain low fat yogurt

1-1/2 cups frozen, unsweetened strawberries

1 teaspoon granulated sugar

Add the ingredients, in the order listed, to a blender container.

Puree at medium speed, until thick and smooth. Makes two 1-1/2 cup servings. Nutritional Analysis Per Serving: Calories, 136; Fiber, 2.6 g; Cholesterol, 4 mg; Sodium, 63 mg. Percent calories from: Protein, 15%; Carbohydrate, 76%; Fat, 9%.

Instant Hot Cocoa (Dry Mix)
7 cups instant non-fat dry milk
1 pound confectioners' sugar
2 cups Hershey's cocoa powder, sifted
2 cups powdered non-dairy creamer
2 cups miniature marshmallows
1 cup mini chocolate chips

Stir together the dry milk, confectioners' sugar, cocoa powder, creamer, marshmallows and chocolate chips. Store in a covered container on the pantry shelf.

To make a serving of Hot Cocoa:
Stir together 1/3-cup of prepared mix and 3/4-cup boiling water in a large mug or cup until well blended and chips begin to melt. Makes 42 servings.

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Apple Pie Smoothie
1 cup low fat vanilla frozen yogurt
1/2 cup unsweetened applesauce
1 teaspoon fresh lemon juice
1/4 teaspoon ground cinnamon
Dash ground nutmeg
2 ice cubes

Combine all of the ingredients in a blender container; process until
smooth and creamy. To serve, pour into 2 tall glasses. Serves: 2.

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Yogurt Shake
1 cup Plain low or non-fat yogurt
3/4 cup Fresh or frozen fruit
1 tablespoon Fruit juice concentrate

Combine all of the ingredients in a blender container.
Blend for 30 to 45 seconds. Serve.

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Tropical Refresher
1 can (8-ounce) unsweetened pineapple, drained
1 cup plain low or non-fat yogurt
1 Banana

Combine all of the ingredients in a blender container.
Blend for 30 to 45 seconds. Serve.

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Iced Cafe Au Lait

1 cup coffee, brewed

1 cup skim milk, chilled

1 tablespoon nondairy whipped topping

Pinch of ground cinnamon

1/2 teaspoon vanilla

Combine the vanilla and milk with the coffee. Pour the mixture over ice, and top with whipped topping and a pinch of ground cinnamon. Serves 2.

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Holiday Hot Chocolate Mix

1 (25-ounce) package instant non-fat dry milk

1 (1-pound) box powdered sugar

1 (6-ounce) package instant chocolate drink powder

1 (6-ounce) jar non-dairy coffee creamer

Combine all of the ingredients in a large bowl and mix well. Store in a tightly sealed container. When serving add the desired amount of mix to a cup and add water. Stir to mix and serve.

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This recipe is not intended for the use of minors. Please use caution and do not drink and drive.

Hot Spiked Cider

5-1/3 cups water

4 orange spice tea bags

2/3 cup light brown sugar

2-2/3 cups apple cider

2 cups light rum

10-1/2 cinnamon sticks

1 tablespoon plus 1 teaspoon butter

Pour the water into a large saucepan and bring to a boil. Remove from heat and add the orange spice tea bags. Cover and let steep for 5 minutes. Remove the tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming, do not boil. Ladle the hot cider into 6 mugs and drop 1/2-teaspoon butter into each. Garnish with a cinnamon "swizzle" stick. Serves: 8

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Golden Wassail

4 cup unsweetened pineapple juice

1 (12-ounce) can apricot nectar

4 cups apple cider

1 cup orange juice

1/4 teaspoon whole cardamom seeds, crushed

2 (3-inch) sticks cinnamon

1 teaspoon whole cloves

1/4 teaspoon salt

Pour the juices into a 20-cup electric percolator. Place the remaining ingredients in the basket. Allow to go through the perk cycle; serve hot.

Yield: Twenty 1/2-cup servings.

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Mulled Cider

4 cups apple juice

1 cup orange juice

1/2 cup pineapple juice

1/4 cup lemon juice

1/4 cup packed brown sugar

1 stick cinnamon

1 teaspoon whole allspice

2 teaspoon crystallized ginger pieces

In a saucepan bring the cider and the remaining ingredients to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Remove the spices and remove from heat. Best served hot.

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This recipe is not intended for the use of minors. Please use caution and do not drink and drive.

Kahlua & Eggnog

1-1/2 ounce Kahlua

1 cup prepared eggnog

Mix well over ice. Serve.

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Kahlua Smoothie

1 pint vanilla ice cream

1/3 cup creme de cacao

1/3 cup Kahlua

Combine all of the ingredients in a blender container and process until smooth. Serve.

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Steaming Hot Holiday Punch

3 cups Apple juice

3 cups Orange juice

6 cups Cranberry juice cocktail

3/4 cup Maple syrup

2 teaspoon powdered sugar

1-1/2 teaspoon ground cinnamon

3/4 teaspoon ground cloves

3/4 teaspoon ground nutmeg

Cinnamon sticks, optional

Combine all of the ingredients in a very large saucepan, except for the cinnamon sticks. Bring the mixture to a boil. Turn to simmer for a few minutes. You can put the ingredients in a crock pot after it has boiled and keep warm over low heat. Garnish with cinnamon sticks to use as stirrers in steaming hot mugs of punch.

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Orange Tea

1 cup Tang

1 cup sugar

1/2 teaspoon cinnamon

1 (13-ounce) package lemonade mix

1/4 cup instant tea powder

Combine all of the ingredients together, Store in air tight container.

To make 1-cup of beverage, mix approximately 1/4-cup of the prepared

mix in 1-cup of hot or cold water, stir.

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Fruit Smoothies

1 banana

1 cup partially frozen strawberries or raspberries

1 teaspoon sugar or white clover honey

1 cup milk, whole or skim

Blend the milk and the raspberries/strawberries until well mixed (do not totally liquefied the fruit- chunks are good). Blend in the banana. Add the honey/sugar while mixing. Makes a large serving for one adult or two kids...enjoy.

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Cranberry Punch

3 ounce cherry gelatin

1 cup water, boiling

6 ounce can frozen lemonade

3 cups cold water

1 quart cranberry juice, chilled

2 trays of ice cubes

1 pint ginger ale, chilled

Fruit flavored sherbet, optional

Dissolve the gelatin in boiling water. Stir in the lemonade. Add the cold water and cranberry juice. Pour in a large punch bowl with ice cubes or in molded ring. Pour in the ginger ale just before serving. Add balls of sherbet if desired. Makes about 25 servings.

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Orange Smoothies

1 (6-ounce) can of frozen juice

1 cup milk

1 teaspoon vanilla

1/2 cup sugar

10 or 12 ice cubes

Combine all of the ingredients in a blender container.

Cover and blend until smooth (about 30 seconds).

Serve at once. Makes about 4 servings.

Peaches and Dreams

10-ounces of apple cider

3 to 5 slices of peach

4 large strawberries

1 banana

1/8 teaspoon cinnamon

Combine all of the ingredients in a blender container and

process until smooth. Serves 2 at 160 calories and .5 gm fat

Pali Punch

2 cans guava juice

1-1/2 cup unsweetened pineapple juice

1 cup fresh orange juice

3/4 cup fresh lemon juice

1/4 cup sugar

1 tablespoon grenadine syrup

1 bottle ginger ale, chilled

Fresh fruit for garnish

Combine all of the ingredients in a large punch bowl.

Stir until the sugar dissolves.

Grapefruit Tea

1 quart boiling water

3 regular-size tea bags

2 regular-size mint tea bags

3/4 cup sugar

1/2 cup lemon juice

3/4 cup grapefruit juice

1 quart cold water

In a large pitcher pour the boiling water over the tea bags; cover and steep for 5 minutes. Remove the tea bags, squeezing gently. Add the sugar and remaining ingredients. Mix well. Serve over ice. Yield: 2 quarts.

Strawberry Coolers

2-1/2 cups fresh strawberries, sliced

1-1/2 cups water

1/4 cup sugar

1 teaspoon grated lemon rind

2 tablespoons lemon juice

1/2 cup ginger ale

Fresh strawberries, for garnish

Place the strawberries in a blender container; process for 30 seconds. Add the water and the next 3 ingredients; blend until smooth. Stir in the ginger ale. Serve over crushed ice. Garnish, if desired. Yield: 4 cups.

This recipe is not intended for the use of minors. Please use caution and don't drink and drive.

Citrus Spritzers

2 (750-milliliter) bottles white wine, chilled

1 (2-liter) bottle lemon-lime carbonated beverage, chilled

1/2 cup lemon juice

In a large punch bowl combine all of the ingredients,

stir to mix well. Serve immediately. Yield: 4 quarts.

Fresh Vegetable Cocktail

3 cups unsweetened pineapple juice, chilled

1 medium carrot, sliced

1-1/2 stalks celery, sliced

1/3 cucumber, peeled and sliced

2 slices lemon Fresh mint (optional)

Combine all of the ingredients except mint in blender container.

Process until smooth; chill. Garnish with fresh mint, if desired.

Yield: 6 servings (approximately 70 calories per 2/3-cup serving).

Fruit Juice Cooler

1 (12-ounce) can peach nectar

1 cup orange juice

1/4 cup grapefruit juice

2 tablespoons lemon juice

1 (12-ounce) can ginger ale, chilled

Combine first 4 ingredients in a large pitcher; refrigerate.

Just before serving, pour into a large punch bowl. Add the

ginger ale. Serve over ice. Yield: 4-1/2 cups.

Snugglers

6 ounce package chocolate chips

2-1/2 cups milk

Dash of salt

3/4 cup water

1 cup whipping cream

2 tablespoons peppermint

In a saucepan or double boiler melt the chips in water

over low heat, stirring constantly. Slowly add the milk,

cream and salt. Heat through. Add the peppermint just

before serving. Serves 6.

Banana Milk Shake 2

4 ripe bananas

3 cups cold milk

1/2 cup ice cream

2 teaspoons vanilla

Peel the bananas and break into pieces, place in a blender container.

Beat until smooth. Add the milk, cream, and vanilla. Continue to beat

until well mixed. Serves: 4.

Coffee Shake

4 cups of coffee

1-1/2 cup ice cream

Nutmeg

8 whole allspice

Pour the coffee over the ice cream. Beat lightly until foamy.

Pour into glasses and sprinkle with nutmeg. Serves: 6.

Pina Colada (Non-Alcoholic)

4 ounce can coconut cream

4 ounce can pineapple juice

Ice cubes

In a blender, combine the coconut cream, pineapple juice and ice.

Blend until you achieve the consistency desired. Serve chilled with

pieces of pineapples and cherries.

Strawberry-Grapefruit Cooler

1 cup whole fresh strawberries

1 cup unsweetened pink grapefruit juice

3 tablespoons sugar

10 ice cubes

Combine the first 3 ingredients in a container of an electric blender;

cover and process until smooth. With blender running, add the ice

cubes, 1 cube at a time, process until smooth. Serve immediately.

Yield: 3 cups

Banana Crunchy

1 cup skim milk

1 banana

2 tablespoons honey

3/4 cup ice

1/2 cup granola

Combine all of the ingredients in a blender container;

pulse for 20 seconds or until smooth.

Virgin Strawberry Daiquiri

3 ounces frozen strawberries in syrup

1 ounce fresh lime juice

1 teaspoon sugar

Cracked ice

1 strawberry

1 orange slice

Cocktail glass, chilled

Fill a mixing glass with cracked ice. Add the lime juice,

frozen strawberries, and sugar. Shake and strain into a

chilled cocktail glass. Garnish with the strawberry and orange slice.

Mango-Papaya Smoothie

1 mango (about 1-1/2 pounds), peeled, pitted, and chopped coarse

1 papaya, peeled, seeded, and chopped coarse

2 cups plain yogurt

2 tablespoons fresh Lime Juice plus 4 Lime slices for garnish

3 tablespoons honey, or to taste

1/4 teaspoon almond extract

Blend the mango, papaya, yogurt, lime juice, honey, almond extract and 1-cup ice cubes in in a blender container in batches until the mixture is smooth. Blend in another 1/2-cup ice cubes if desired to thin the smoothie mixture to desired consistency. Divide the mixture among 4 chilled large glasses and garnish each smoothie with a lime slice. Serves 4

Ginger Tea with Black Tea

2 cups water

1 tablespoon ginger root, thinly sliced

4 teaspoons sugar (or honey)

5 teaspoons black tea leaves (or 4 tea bags)

2 cups milk

Bring the water to a boil. Add the ginger and sugar. Simmer for

10 minutes, or longer for more flavor. Add the black tea and

simmer for 3 to 5 minutes. Strain out the ginger and tea. Add

the milk and heat until very hot but do not boil.

Pineapple-Strawberry Punch

2 packages (10-ounces each) frozen, sweetened sliced strawberries, thawed

1 can (46-ounces) pineapple juice, chilled

4 cups lemon-lime soda, chilled

Puree the strawberries in a blender container or food processor. Pour the strawberries into a large punch bowl. Add the pineapple juice and soda. Stir to mix. Serve immediately. Makes 3-quarts.

Orange Sherbet Float

4 quarts orange sherbet

8 quarts chilled ginger ale

1 quart chilled fresh orange juice (8 to 10 oranges)

Turn orange sherbet into large punch bowl. If the sherbet is very hard, let stand in cartons at room temperature to soften somewhat. Add the orange juice and ginger ale. Stir to blend. No ice is required. Makes about 75 servings.

Rainbow Punch

1 (46-ounce) can unsweetened pineapple

juice, chilled

1 (46-ounce) can orange juice, chilled

1 pint lime sherbet

1 pint orange sherbet

1 pint raspberry sherbet

1 (32-ounce) bottle ginger ale, chilled

Combine all of the juices in a large punch bowl. Add scoops of sherbet. Pour ginger ale over sherbet. Makes 25 servings (approximately 6 ounces each).

Orange/Strawberry Drink

1 cup unsweetened orange juice

2 ice cubes crushed

2 strawberries

Combine all of the ingredients in a blender container and blend until smooth.

Orange-Banana Flip

2 large oranges, peeled, sectioned, and seeded

1 large banana, peeled and sliced

1 cup cold milk

1/4 cup sugar

1/8 teaspoon salt

5 to 6 ice cubes

Combine all ingredients in a blender container;

process until smooth. Yield: 1 quart.

This recipe is not intended for the use of minors. Please use caution when consuming this recipe and do not drink and drive.

Wine Cooler

2 (25.4-ounce) bottles dry white wine

1-1/2 cups sugar

1/2 cup brandy

1/2 cup lemon juice

1 (25.4-ounce) bottle champagne, chilled

In a large bowl combine the dry white wine and sugar, stirring until sugar dissolves. Stir in the brandy and lemon juice. Mix well. Cover and let stand overnight at room temperature. Pour mixture into a large ice-filled punch bowl. Add the champagne, stirring slightly. Yield: approximately 11-cups.

Banana Slush

4 cups sugar

7 cups water

Juice of 6 oranges

Juice of 6 lemons

1 (46-ounce) can pineapple juice

4 cups crushed pineapple

6 large bananas, mashed

3 large bottles lemon-lime carbonated beverage

In a large container dissolve the sugar in the water. Add the remaining ingredients except for the beverage. Freeze. Thaw for 2 to 3 hours before serving time. Mix with a potato masher; add the beverage. Serve thick. Yield: 75 to 100 servings.

Punch 2

2 packages black cherry Kool-Aid

2 packages lemon lime Kool-Aid

4 cups sugar

1 (6 ounce) frozen lemonade

Water

1 (46 ounce) can pineapple juice

Mix with water to make about 3 gallons, or to suit your taste.

Fruit Shake

1/2 cup non-fat milk liquid

2 tablespoons instant non-fat milk powder

2 ripe bananas, pears or peaches, cut up

1/4 teaspoons cinnamon

1 tablespoons apple juice concentrate

Combine all of the ingredients in a blender container.

Blend for 30 to 45 seconds. Serve.

Maple Coffee

2 cups half-and-half

3/4 to 1 cup Maple syrup

3 cups strong brewed coffee

In a medium sized saucepan heat the half-and-half and maple syrup over medium heat until thoroughly heated. (Do not boil.) Stir in the coffee.

Lemon-Berry Freeze

2 cups cold lemonade

1 cup whole frozen strawberries

Add lemonade to blender and process on Liquefy.

With blender running, remove filler-cap and drop in berries one at a time.

Raspberry-Lemonade Floats

1-1/2 cups raspberry-cranberry juice

1/3 cup (half of a 6-ounce can) thawed frozen lemonade concentrate

Ice cubes

2 cups Seltzer or Club soda

1 pint raspberry sherbet or nonfat vanilla frozen yogurt

Fresh raspberries for garnish

In a pitcher, combine the juice and lemonade concentrate. Place ice in 4 tall glasses. Divide the juice mixture evenly among the glasses. Pour in the seltzer. Top each serving with a scoop or two of sherbet. Garnish with fresh raspberries. Serve right away with straws and long-handled spoons. Serves 4.

Spring Cooler

1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted

1 (12-ounce) can frozen unsweetened apple juice concentrate, thawed and

undiluted

1 (33.8-ounce) bottle Club Soda, chilled

Combine all ingredients, and serve over ice.

Creamy Orange Drink

1/2 cup frozen orange juice, concentrated

3/4 cup water

3/4 cup milk

1/3 cup sugar

3/4 teaspoon vanilla

9 broken ice cubes

Combine all of the ingredients in a blender container and blend well.

Serves: 4.

Banana Breakfast Shake

1 cup non fat milk

1 peeled and sliced medium banana, frozen

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Ground cinnamon

In blender container, combine all ingredients except for the cinnamon. Blend until smooth, approximately 20 seconds. Pour into glasses and garnish with a sprinkle of ground cinnamon.

This recipe is not intended for the use of minors.

Please use caution and do not drink and drive.

Brandy Slush 2

9 cups water

1 cup sugar

4 black tea bags

1 (12-ounce) can frozen orange juice

1 (12-ounce) can frozen lemonade

1-3/4 cups brandy (1 pint)

Bring the water, sugar and tea bags to a boil.

Remove from heat and allow to cool.

Add the orange juice, lemonade and brandy.

Freeze in a 5 quart ice cream bucket.

Scoop some of the mixture in a glass and fill

with 7-up or Ginger Ale.

This recipe is not intended for the use of minors.

Please use caution and do not drink and drive.

Strawberry Daiquiri 2

5 ounces frozen strawberries in syrup, slightly thawed

3 ounces Rum

3 ounces lime juice

2 ounce Strawberry Schnapps

2 cups ice

Combine all of the ingredients in a blender container

and liquefy for 30 seconds or until smooth.

Spicy Brewed Tea

1 cup instant tea

2 cup sugar

2 packages powdered lemonade mix

2 cup powdered orange-flavored breakfast drink (Tang)

2 teaspoons cinnamon

1 teaspoon cloves, crushed

Combine all of the above ingredients and keep in an airtight container. To use: add two or three teaspoons of the mixture to a cup of hot water.

Coffee and Cream

1 cup strong cold coffee

6 ounces nonfat coffee yogurt

2 tablespoons sugar

Combine all of the ingredients in a blender

container. Pulse for 20 seconds or until smooth.

Tea Punch

1/2 cup instant tea

2 quarts of water

1 (6-ounce) can frozen lemonade, limeade, pineapple juice concentrate

1 pint cranberry juice cocktail

In a large punch bowl, combine the instant tea, water, and juices.

Just before serving, add the ice. Makes more than 1 gallon, or 25 servings.