Beverages
- 7 c. Water
- 5 ripe Bananas
- 1 can(6 oz) Orange Juice concentrate (frozen)
- 1 l Ginger Ale
- 3-1/2 c. Sugar
- 1 can (46 oz ) Pineapple Juice
- 1 can (6 oz) Lemonade concentrate ( frozen)
Preparation:
Boile water und sugar for 5 minutes. Cool down.
Makes about 5 quarts.
Ingredients:
- 4 cup sugar
- 6 water
- 5 bananas (mashed)
- 1 (12 oz.)can frozen lemonade
- 2 (12 oz.)can frozen orange juice
- 1 (46 0z.)can pineapple juice
- 4 bottles ginger ale
Preparation:
Mix sugar and water; boil 3 minutes. Mix bananas and combine with the syrup (sugar-water mixture) Freeze in plastic containers. Set out 1 hour before serving. Add ginger ale. Can make frozen base at least 2-3 days ahead. Serves 20.
- 3 qts. water
- 2 qts. skim milk
- 2 c. sugar
- 1 sm. can Hersheys Syrup
- 1/2 c. instant coffee
- 1 gal. vanilla ice cream
- 1/2 t. salt
Preparation:
Bring 1 qt. water to boil. Quickly stir in coffee, sugar salt and syrup. Remove from heat and add the remaining water. Cool completly. At this point the " base" can be chilled up to 1 week or frozen 2-3 months. When ready to serve, thaw and add skim milk. Cut up chunks of ice cream and float in punch bowl.
This punch is always a big hit at parties and social functions.
Ingredients:
- ¼ cup instant coffee
- 1 cup sugar
- ½ cup boiling water
- ½ gal. milk 1 qt. chocolate ice cream
- 1 qt. vanilla ice cream
Preparation:
Disolve instant coffee and sugar in boiling water. Pour in a punch bowl. Add milk; stir. Float scoopfuls of ice cream on top. Mix slightly.
Ingredients:
- 1 can pineapple juice
- 1 (48 oz.) jar cranberry juice
- 4 (12 oz. cans ginger ale
- ¼ cup sugar (opt.)
Preparation:
Mix sugar and fruit juice. Cill until ready to serve. Add ginger ale before serving.
Ingredients:
- 2cups chilled cranberry juice cocktail
- 2 cups chilled apple juice
- 2 sm. ripe bananas,(peeled and cut up)
- ½ cup sugar
- 4 tbsp. chilled wipping cream
- 1 tbsp. frsh lemon juice
- 8 ice cubes
Preparation:
In a blender combine 1 cup cranberry juice, 1 cup apple juice, 1 banana, ¼ cup sugar and 2 tablespoons lemon juice. Process until smooth. Add 4 ice cubes and process until frothy. Divide among 3 glasses. Repeat with remaining ingredients.
Serve immediately.
12 pasteurized shell eggs
1 lb. confectioners’ sugar
½ teaspoon salt
¼ cup vanilla
4 cups evaporated milk
2 cups heavy cream
570 kcal. per cup
Serving size: 1 cup
Ingredients:
- 1 (6 oz.) frozen orange juice concentrate
- 1 (6 oz.0 can lemonade juice concentrate
- 1 qt. apple juice
- 2 qt. ginger ale
- 1 pt. lemon or orange sherbert
Preparation:
Mix in punch bowl: scoop sherbert into punch and watch it foam.
Ingredients:
- 2 cups water
- 15 tea bags (small)
- ¼ cup mint leaves or ¼ tsp. dried mint tea leaves
- 2 cups sugar
- 8 tbsp. lemon juice concentrate twist of lime
- 1 (12 oz.) can frozen orange juice concentrate
- Additional water
Preparation:
Bring 2 cups water to a boil. Remove from heat. Add tea bags and mint leaves. Cover and steep for 6 minutes. Discard tea bags. Combine tea mixture, lemon juice, lime, orange juice concentrate and enough water to make 1 gallon of liquid. Stir well. Let set in the refrigerator overnight to enhance the flavor.
Ingredients:
- 1 qt. unsweetened apple juice
- 3 cups unsweetened pineapple juice
- 2 cups cranberry juice cocktail
- ¼ tsp. ground nutmeg
- 1 cinnamon stick
- 3 whole cloves
- Lemon slices
Preparation:
Combine all ingredients in a large kettle. Simmer 10 minutes. Serve hot! Makes 18½ cup servings.
