Beverages and Miscellaneous
Spiced tea
Rebecca Lynn Nichols
46 ounces red fruit punch
46 ounces pineapple juice
1 quart cranberry juice cocktail
12 ounces undiluted frozen orange juice
Instead of ice cubes, which would dilute the punch, freeze the syrup from the canned peaches, pineapples, and pears in plastic tumblers or bowls. Put the above ingredients into a punch bowl, add the frozen syrup and one quart of ginger ale.
As the punch bowl empties, add some more red punch and ginger ale. Frozen mixed flavored drink mix can also be used to keep the punch from diluting.
Spiced tea
Rebecca Lynn Nichols
1 small jar Tang
1 package lemonade mix
1 1/2 cups sugar
1/2 cup brown sugar
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 cup instant tea
Stir the ingredients until they are thoroughly mixed. Use a large crock or mixing bowl to blend this in. Use two heaping teaspoons per cup and add the boiling water, stirring it well. It can be made with cold water in a glass and add ice cubes and stir it well. If stronger tea is desired, use more mix per cup or glass.
Editor s note: Tang has changed since this recipe was originated. It s now sweetened, so you may want to use less sugar, maybe far less. I suggest leaving out the sugar and sweetening to taste, if needed.
Hot mulled cider
Judy Morgan Penrod
1/2 cup brown sugar
1/4 teaspoon salt
1 gallon cider
Tie in a cheesecloth:
1 teaspoon whole cloves
1 teaspoon whole allspice
3 inches stick cinnamon
dash of nutmeg
Slowly boil it, then let it simmer for twenty minutes. Delicious!
Sparkling punch
Louemma Russell Smith
4 quarts orange ice
2 quarts white grape juice
2 quarts sparkling water
1 quart lemon juice
Pour it over a block of ice in a punch bowl, but do not add all the lemon juice at one time; add it gradually as the orange ice melts. Serves 110-120.
Sunshine brunch punch
Louemma Russell Smith
2 quarts orange-pineapple juice
28 ounces chilled ginger ale or lemon-lime carbonated drink
1 pint lemon or pineapple sherbet
Combine the juice in a punch bowl and top it with scoops of sherbet. Garnish it with mint leaves, if desired. Makes twenty six half cup servings.
Ginger ale punch
Louemma Russell Smith
1 1/2 quarts pineapple juice
1 1/2 pints orange juice
2 quarts ginger ale
mint leaves
Pour the mixture of fruit juice over a large block of ice in a punch bowl and add ginger ale poured from bottles. Decorate it with slices of fruit and mint leaves. Makes about 60-70 drinks.
Hummers
Julius Karas
3/4 cup Kahlua
1/2 cup light rum
1/4 cup cr me de cacao
1/2 gallon vanilla ice cream
Blend it until it s smooth. Serve it as an after dinner dessert drink.
Orange Julius
Julius Karas
3 ounces frozen orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup powdered sugar
1/2 teaspoon vanilla
5-6 ice cubes
Combine all the ingredients in a blender. Cover and blend until it s smooth. Serve it immediately.
Hot spiced wine
Terri Russell Rosene
1 large bottle red wine
1 cup white syrup
1 cup apple juice
2 whole quartered oranges
2 whole quartered apples
4 cinnamon sticks
1/8 cup cloves in mesh sack
dash of ground cinnamon
Heat to simmering in a large pot or crock pot. Serve warm.
Frozen strawberry daiquiri
Dean Bell
6 ounces rum
6 ounces frozen lemonade
12 ounces sweetened frozen strawberries
Blend until smooth. Drop a tray of ice cubes in it.
Open house punch
Dean Bell
fifth Southern Comfort
3 quarts 7-Up
6 ounces fresh lemon juice
6 ounces frozen orange juice
6 ounces frozen lemonade
Chill the ingredients. Mix them in a punch bowl, adding the 7-Up last. Add drops of red food coloring if desired. Add orange and lemon slices.
Hot punch
Bernice Lenon Nichols
1 bottle cranberry juice
1/4 cup lemon juice
1/2 cup sugar
1/2 cup white syrup
1 cup orange juice
Tie 1/4 teaspoon of cloves and 1/4 teaspoon of cinnamon in a cloth bag and bring it all to almost boiling. Remove the cinnamon and cloves and add one can or bottle of cherry soda. Serve while very warm.
Cranberry punch
Sherry Smith Alstat
8 cups low-calorie cranberry juice cocktail
3 cups unsweetened pineapple juice
4 cups diet lemon-lime soda
Combine the cranberry and pineapple juices. Chill it and stir in the soda. Add ice cubes.
Ambrosia apricot punch
Sherry Smith Alstat
1 can sweetened condensed milk
48 ounces chilled apricot nectar
32 ounces chilled club soda
1/4 cup honey
vanilla ice cream
mint leaves (optional)
In a medium punch bowl, combine the sweetened condensed milk and honey. Slowly stir in the apricot nectar. Just before serving, add club soda and scoops of ice cream. If desired, garnish with mint leaves. Refrigerate any leftovers. Makes 3 quarts.
Christmas punch for Santa
Sunni Rae Thrasher
2/3 cup orange-flavored powdered breakfast drink
1/2 cup sugar
3 cups water
2 cups pineapple or cranberry juice
1/4 teaspoon almond extract
1 quart ginger ale
Mix the powdered breakfast drink, sugar, water, cranberry or pineapple juice, and almond extract and place it into ice cube trays. Freeze it until it s mushy. Add the ginger ale just before serving. The fruit juice mixture may be frozen ahead of time and thawed to a mushy state. Makes twenty cupfuls.
Zippy punch
Marie Lenon Kelley
46 ounces red punch
46 ounces pineapple juice
1 quart cranberry juice cocktail
12 ounces undiluted frozen orange juice
Instead of ice cubes which would dilute the punch, freeze syrup from canned peaches, pineapple, and pears in plastic tumblers or bowls. Put the above ingredients into a punch bowl and add the frozen syrup and one quart of ginger ale. Powdered drink mix can also be used to keep the punch from diluting.
Homemade liquid soap
Gayle Barnes Walker
Shred a bar of soap or leftover slivers. Place it in a large bowl or eight cup measure. Add three cups of water and microwave it at high for 5-6 minutes or until it's dissolved, stirring every two minutes. The mixture thickens as it cools. Fill dispensers after it cools.
Use a 3 1/2 ounce bar or the equivalent.