EASTER EGGNOG

we all think of Christmas when we hear Eggnog, but check this springtime Eggnog with a twist...yum

EASTER EGGNOG WITH A TWIST
1 quart prepared eggnog
2 10 oz packages of frozen raspberries or strawberries with syrup

flower garnish

1 6 oz can of frozen orange juice concentrate thawed

combine eggnog and orange juice concentrate in mixing bowl until frothy.  Place semi thawed fruit in bottom of punch bowl or pitcher, add eggnog mixture, stir and serve in punch glasses, float a small flower on top for garnish.
YIELDS:12

EASTER TREATS

for some reason these little guys always remind me of Easter...maybe its the ham??? In the early thirties, biscuit mix and cellophane set the "modern" pace.

PIGS IN BLANKETS

2 4 oz can of  Vienna sausages
2 cups of Biscuit mix
prepare dough for "rolled biscuits " as directed on package, but roll 1.4 inch thick. Cut in 2 1/2 inch squares. Place a tiny sausage in the center of square diagonally, overlap two opposite corners and pinch to seal, leaving the tips of sausage showing. Place on ungreased baking sheet, brush with melted butter and bake at 450 for 7 minutes or until blankets are done. Serve hot  with prepared mustard if you choose.

RHUBARB COBBLECAKE
 a homey dessert of orange biscuits on spice sparked fruit to serve with cream....mmmm

1 1/3 cup sugar
2 tbs cornstarch
1/4 tsp ground cloves
1/2 cup  fresh squeezed orange juice
1/2 cup butter
1 1/2 pound rhubarb cut in 1/2 inch pieces about 5 cups
2 cups sifted flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 tbs orange zest
combine sugar cornstarch and cloves in large saucepan; stir in orange juice. Heat slowly, stirring until sugar dissolves. Stir in 2 tbs of the butter and rhubarb, heat to boiling. spoon into 8 cup baking dish,
COBBLE
sift flour, baking powder and the remaining sugar and salt into large bowl, cut in butter, mix until blended with flour ( sugar cookie dough appearance) spread onto rhubarb mixture. Bake at 425 for 25 minutes.

FROSTED RIBBON LOAF

this recipe combines both the traditional ham and boiled eggs in one dish to create a colorful refreshing alternative for Easter Brunch.

One loaf of unsliced white bread
softened butter
2-3 cups chopped parsley or chives

Ham filling
1 cup ground cooked ham
1/3 cup finely chopped celery
2 tbs drained pickle relish
1/2 tsp horseradish
1/4 cup mayonnaise
mix all ingredients together in bowl set aside.

Egg filling
4 hard boiled eggs chopped
1/3 cup chopped green stuffed olives
2 tbs finely chopped green onions
2 tsp prepared mustard
1/4 cup mayonnaise
mix all ingredients in separate bowl and set aside

Frosting
4 (3oz) packages cream cheese softened
1/3 cup milk
at serving mix together till fluffy

slice the bread lengthwise into 3 layers, trim crusts from each layer, butter each layer, place bottom layer on aluminum foil ( enough to wrap entire loaf)spread all ham mixture on this layer butter side up, place second layer of bread butter side up on top and spread egg mixture on this layer, place third layer of bread on top of this, wrap with foil and chill. At serving time frost with cream cheese and sprinkle lavishly with chopped parsley or chives. Makes 10 slices.

DO AHEAD=HAPPY HOLIDAY PARTY

Creating a Holiday party that looks catered without having a catering crew in the kitchen (not to mention the expense) might seem like quite a trick. But with these make ahead recipes, it's no trick at all. Even the busiest homemaker* can prepare these festive refreshments in advance so she* can serve her guests graciously.
*homemaker a term used in the 50s and 60s to describe the female mother wife figure in the home that spent most of her time in the home, creating a warm loving beautiful place to come to for her family and her guests. Key element is she did not work outside of the home, homemaking was a career.
*she this position, was primarily dominated by the female population in the 50s and 60s! I would love that job!

GLORIOUS PUNCH
SHERBET RING
1 pint raspberry sherbet
1 pint lemon sherbet
mint leaves
2 cups cran-apple juice chilled
using a small ice cream scoop, form 4 scoops of raspberry and lemon sherbet. Arrange alernately in small circular mold and freeze. Remove from freezer and pour juice over sherbet and freeze again.

PUNCH
1 46 oz pineapple juice
2  6 oz can frozen lemonade concentrate
4 cups cran-apple juice
1 8 oz maraschino cherries
2 oranges sliced
1 qt ginger ale or sparkling water
in a punch bowl combine pineapple juice, lemonade, cranapple juice, cherries with syrup, and orange slices. Chill. Just before serving add gingerale or sparkling water and float the SHERBET RING on top.


CHAFING DISH MEATBALLS
1 pound ground beef
2 tbs minced onion
2 tabs minces green pepper
1/4 cup corn meal
1 tsp chili powder
1 1/2 tsp dry mustard
1 tsp salt
1/4 tsp Ac'cent
1/4 tsp pepper
1/2 cup milk
1 egg beaten
1/2 cup flour
1/4 cup butter
1  8oz can tomato sauce
dash Tobasco
dash Season salt
combine meat, onion, pepper, corn meal, seasonings, milk and egg, in large bowl. Form into 30 small meatballs. Roll in flour, then in large heavy skillet brown in melted butter. Mix tomato sauce and tabasco and season salt, pour over meatballs. Cover and simmer 45 minutes. When done remove from skillet and arrange in CHAFING DISH, with toothpicks inserted into each one.
TO DO AHEAD SHAPE AND BROWN MEATBALLS REFRIGERATE OR FREEZE.

PARTY FLAIR

Between now and New Years there will be parties, and where there's a party there will be food with a holiday flair! Simple fruit punch looks especially pretty when each serving is topped with a scoop of sherbet in a contrasting color. For example, make berry red punch topped with lime sherbet. Serve with dainty sandwiches or cookies.

Holiday Punch
1 qt cranberry or loganberry juice
1 qt pineapple juice
1 qt ginger ale or sparkling water, chilled
1 qt lime sherbet
mix berry and pineappple juice and chill very well.When ready to serve, add ginger ale, or sparkling water. Fill chilled glasses about 2/3 full. Top each with a small scoop of sherbet. May be served in a punch bowl and topped with scoops of sherbet.
YIELD: 16

HOT BUTTERED CRANBERRY PUNCH
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 qt cranberry juice cocktail
1 pint pineapple juice
butter
In saucepan, combine sugar, water, spices and salt; bring to a boil.Add fruit juices and heat to boiling. Serve steaming hot, dotted with butter.
YIELD: 16

HARVEST FRUIT BOWL

Fall is in the air and here is a punch with the subtle golden fruit flavor of apricots...the easy way!

HARVEST FRUIT BOWL

2 bottles of Apricot Sour Mix
4 cups tea
1 liter of gingerale
1 (16oz) apricot halves
3 golden delicious apple wedges

pour apricot sour mix, tea and gingerale over ice in punch bowl. Add apricots with syrup, stir, float apple wedges.

PINEAPPLE DRINKS

here's a couple of summer sizzlers...

PINEAPPLE SHRUB
1 6-1/2 oz can crushed pineapple
1 tbs lemon juice
1 cup apricot nectar
1 cup cracked ice
combine all ingredients in glass container of blender. Cover and blend until smooth. serve in tall glass
YIELDS: 2 servings

PINEAPPLE SODA
forget about the root beer, pineapple is tops
1 6 1/2 oz can of crushed pineapple
1 pint vanilla ice cream
1  12 oz bottle club soda
spoon crushed pineapple into 4 tall glasses, add scoop of ice cream and then fill with soda. Garnish wish cherries if desired. Serve immediately.
YIELDS:4 servings

SUMMER SODAS AND SUPER SHAKES

WOW, I really have never used PET Evaporated milk in anything except for Pumpkin Pie and to be honest I can never remember if it is Evaporated or Condensed milk. Any way, here are some super surprising recipes for your summer sipping days.
All of these recipes include one of the following sauce recipes so take your pick mix and match and have a taste explosion.

CHOCOLATE/PEANUT BUTTER SAUCE
1 pkg of Jello instant chocolate Pudding
2/3 cup light or Dark Karo syrup
1cup PET evaporated Milk
1 tsp vanilla
1/2 peanut butter

in a 1 quart bowl mix pudding and karo syrup until smooth, gradually stir in PET milk, and vanilla. Let stand to thicken.10 minutes.mix the peanut butter with the pudding.

BUTTERSCOTCH SAUCE

1 pkg butterscotch Jello instant pudding mix
2/3 cup light or dark Karo syrup
1/4 cup PET evaporated milk
in  a 1 quart bowl mix pudding mix and karo syrup, gradually stir in PET MILK, let stand for 10 minutes to thicken.

ORANGE SAUCE
1 pkg Jello vanilla instant pudding
2/3 cup light karo syrup
1/4 cup undiluted frozen orange juice concentrate
2/3 cup PET evaporated milk
in 1 quart bowl mix pudding and karo syrup add orange juice concentrate. Gardually stir in PET MILK. Let stand to thincken 10 minutes.

TROPICAL PINEAPPLE SAUCE
1 pkg Jello Vanilla Instant pudding mix
2/3 cup light Karo syrup
1/2 cup of PET evaporated MILK
3 tbs of Undiluted Frozen Pineapple Juice cconcentrate
1/2 cup canned, drained, crushed pineapple.
let satnd to thicken 10 minutes.
*these recipes make 2 cups of sauce*

SUPER SHAKE
Pick your favorite flavor of above sauces, and ice cream flavor combination
1 cup PET evaporated MILK
2/3 cup water
1 pint softened ice cream
2/3 cup Ice Cream Sauce
put into 2 1/2 quart bowl PET MILK , water, and ice ream add sauce. Beat with rotary beater until just mixed. Pour into 4 tall glasses.
*suggessted combinations
chocolate with chocolate sauce, raspberry ice cream with orange sauce, chocolate ice cream with orange sauce. strawberry ice cream with pineapple sauce. You be the designer.

SUMMER SODA
2/3 cup PET evaporated MILK
1 1/2 cup ice cream
1/2 cup Ice cream sauce
2 -7oz bottle of carbonated beverage.
put into 2 1/2 quart bowl, PET MILK, ice cream and sauce of your choice, mix until will mixed. Stir in soda, pour over 2 scoops of ice cream.
*suggested combinations
orange sauce with pineapple shrebet ginger ale or orange soda, tropical pineapple sauce with strawberry ice cream and lemon soda., the varieties are endless...please send me your idea for a combination of ice cream and sauce.
Personally I think the Chocolate peanut butter with vanilla for a shake, or the Butterscotch with vanilla would be divine, but hey I've always been a vanilla kind of person...and always willing to try a new taste...maybe something with cardomom.

CARIBBEAN COOLER

put a punch into big group sessions! Preparing party beverages and food for a big group is easier when you're aware of some basic rules
start with a colorful prepared punch. Simply adding two or three ingredients you'll have a special party punch that takes only minutes to prepare. 
Count on 8 ounces per person, double the amount if the party extends into the evening. 
to keep punch from diluting prepare ice cubes with one of the juices in your punch.
sandwiches are easy to plan.
on the average one loaf of bread will make 22 tea sized sandwiches.
a 9x13 inch cake will yield  30 small servings, or if you prefer... Petit Fours!

CARIBBEAN COOLER
1  46 ounce can Hawaiian punch chilled.

1  6 ounce can frozen lemonade concentrated, thawed
1 cup apricot nectar

ice cubes
lemon slices
In punch bowl combine Hawaiian punch, lemonade and apricot nectar, stir well add ice. Garnish with lemon slices.
YIELD: 14 (4) ounce servings
SPIRITED VERSION: add 1 1/4 cups rum.

DRINKS FOR EVERYONE!

If you've ever given a party, or simply asked friends in for the evening you know there are times you would like to serve something special to drink...but what? Here's a refreshing solution: Mock versions of classic drinks....from the Non drinkers Drink Book. Mix these up for any occasion, they are bound to lift some spirits...!

HERB-CREAM TOMATO JUICE (bloody mary)
1 1/2 cups canned tomatoes
1/2 cup heavy cream
dash salt
dash pepper
1 teaspoon dried basil leaves
ice cubes
water cress
Strain tomaotes through a sieve into a cocoktail shaker. Add cream, salt, pepper, basil and several ice cubes Shake vigorously. Strain. Serve in juice glasses (4-6 ounces) Garnish with water cress.
Serves 3
may add a skewered lime slice and a small cherry tomatoe.

LEMONESCENCE ( old fashioned)
1/4 tespoon dried tarragon leaves
1/4 cup hot water
1/3 cup peach nectar
1/3 cup pineapple juice
ice cubes
simmer tarragon in water for 2-3 minutes . Cool. Strain. Mix liquid with juices. Pour over ice cubes in a tall glass. fill with bitter lemon. Stir briefly.
Serves 1


LIME DAIQUIRI

4 tbs thawed frozen limeade concentrate
1 cup crushed ice
3 drops mint extract
maraschino cherry
blend limeade , ice and mint extract in blender for a few seconds on high speed. blend until fine "snow" is formed. Serve in cocktail glasses short staw. Garnish with a maraschino cherry.
serves 1
http://thecinderellaproject.blogspot.com/

SOPRANO PUNCH

named so for it's high "C" content!

6 cups unsweetned grapefruit juice
1 cup water
1 cup sugar
1/4 cup lime juice
1 tsp allspice
1/2 tsp nutmeg
8 pineapple spears
48 whole cloves
8 lime peel twists

In a large sauce pan over low heat, slowly warm 6 cups usweetened grapefruit juice,sugar, lime, allspice and nutmeg. simmer for 3 minutes. Cool, pour carefully into six  8 oz glasses. Garnish each with a clove studded pineapple spear. skewered onto a long wooden pick, and a lime twist. * may also cool and pour into ice filled punch bowl when ready to serve
 Check out this High C tenor....http://youtu.be/5ZCuRyWllaQ

TOAST THE NEWLYWEDS

with sparkling punch as they cut the first slice of wedding cake. Here are three resfreshing fruit punches that we highly recommend. These recipes can be doubled or tripled if the reception is large. In estimating the amount you'll need, plan on 2 1/2 servings (3 ounce) per person.

Priscilla and the King

RECEPTION PUNCH
2 cups orange juice
2 cups grapefruit juice
2 cups pineapple juice
1 6 ounce frozen lemonade concentrate
3 1/2  cups cold water
2  tall bottles of ginger ale (chilled)
Ice  block
combine orange, grapefruit, and pineapple juice. (You may use fresh, canned or frozen juices)
Stir in lemonade concentrate and water. Chill. At serving time pour over ice in punchbowl. Gradually add ginger ale.  Yields: 60 servings

FROSTY FRUIT PUNCH


1 quart pineapple juice
1 quart orange juice
1 quart apple juice
2 tall bottles ginger ale
2 quarts lemon lime or orange sherbet.
chill juice and ginger ale. At serving time, pour into punch bowl,stir, add sherbet by spoonfuls.NO ICE NEEDED!   Yields: 50 servings

GOLDEN GLOW PUNCH
1 package tangerine soft drink powder
1 cup sugar
2 quarts water
1  6-ounce can frozen leonade concentrate.
1  6-ounce grozen orange juice concentrate
1 No. 2 can pineapple juice
1 tall bottle ginger ale
Ice block
Dissolve soft drink powder and sugar in water. Stir in undiluted fruit juice concentrates and pineapple juice. Chill. At serving time. pour over ice in punch bowl. slowly add ginger ale. Yields: 50 servingshttp://dreamlifeincity.blogspot.com/

GRADUATION CALLS FOR CELEBRATION

Whether or not it's graduation from grade school, high school, college or medical school, it's a special time for those who have completed this stage of their life. Because of the importance of this day, a celebration party is in order.


PINK PROMENADE PUNCH
1 quart Hawaiian Punch concentrate
2 quarts of cold water
2 tall bottles club soda
1 tall bottle sparkling grapefruit drink
Ice block

combine punch concentrate and water, chill. At serving time pour over ice block and add club soda and grapefruit drink.
serves 50

MOST LIKELY TO SUCCEED SHERBET PUNCH
3 tall bottles lemon-lime carbonated beverage chilled
4 quarts lemon, lime or orange sherbet softened.
At serving time, pour lemon lime beverage into punch bowl.
Gradually stir in 3 quarts softened sherbet. Top with remaining sherbet in small spoonfuls.
Do not add ice.
Stir punch frequently during serving period to keep it from separating.
Serves 50

recipe number 50

Party Punch
4 quarts water
3 cups sugar
6 ounces lemon juice
1 quart apple juice
1 pint orange juice
1 pint  strong black tea
bring water and sugar to boiling. Combine with remaining ingredients and chill before serving.
Yield: 40

recipe number 47

Pink Promenade Punch
1 quart Hawaiian punch concentrate
2 quarts cold water
2  2 liter bottles of club soda
1  2 liter bottle of sparkling grapefruit drink
ice block
combine punch concentrate and water; chill. Just before serving pour over ice in punch bowl. Add club soda and grapefruit drink.
Yield:50

recipe number 42

Cranberry Twist
1 (3 oz) envelope presweetened lemonade mix
1 quart cranberry juice
1 lemon sliced
In large pitcher, prepare lemonade mix according to directions. Stir in the cranberry juice. Garnish with lemon slices.
Yield: 16 punch cup servings

recipe number 41

Lime Fizz
1 envelope presweetened lime instant soft drink mix
2 quarts gingerale
1 (3 oz) pkg of lime flavored gelatin
1 lime, sliced
maraschino cherries
In large pitcher prepare lime soft drink mix according to pkg directions substituting gingerale for water. Empty gelatin onto wax paper. Moisten rims of glasses; dip into dry gelatin to form frosted edge.  Pour lime Fizz over ice; garnish with lime slice and maraschino cherry.

recipe number 40

Grape Grog
1 (1-lb 4 oz) can of pineapple spears
1 envelope presweetened grape instant soft-drink mix
1  pint unsweetened pineapple juice
Drain pineapple spears; separate on baking sheet. Place in freezer 1 hour or until frozen.
In large pitcher, prepare instant soft-drink mix. Stir in the pineapple juice. Pour into mugs over ice insert 2 frozen pineapple spears.
Yields:8

recipe number 31

Frosty Golden Punch
2- 20 ounce cans crushed pineapple in pineapple juice
2 - 6-ounce cans frozen lemonade concentrate, undiluted
1/4 cup sugar
1 28 ounce bottle club soda
1 tray ice cubes
In blender, blend pineapple with it's juice one can at a time until thick mixture
combine blended pineapple and remaining ingredients in punch bowl, add ice.
Yields: 20 1/2 cups servings

recipe number 30

Heart and Flowers Punch
1 cup fresh lemon juice
1 1/2 cups fresh orange juice
1 cup pineapple juice
1 cup sugar
2 cups boiling water
9 tea bags (black) and 6 cups of cold water or gingerale.
Combine fruit juices and sugar. Pour boiling water over tea, steep 5 minutes, stir, strain, and cool.  Combine juices and tea.  Just before serving, blend with the cold water or chilled gingerale. Pour over ice mold or ice block in punch bowl.

recipe number 28

Topaz Punch
1 quart orange juice
1 cup lemon juice
2 bottles white grape juice
12 ice cubes
3/4 cup maraschino cherries
2 pints lemon sherbet
Chill the orange and lemon juices. just before serving mix them with the white grape juice in punch bowl, add a dozen ice cubes and the maraschino cherries. serve each glass with a scoop of lemon sherbet.
Yield: 15 servings