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

FRUIT JUICY HAWAIIAN PUNCH!

here are a few punches packed with fresh fruit!
ISLAND PUNCH
1 can tropical fruit punch
6 (7 oz each) cans of gingerale
whole fresh strawberries for garnish
combine tropical fruit punch and gingerale. refrigerate for at least two hours. At serving time garnish with strawberries.
YIELDS: 24 servings

EMERALD PUNCH
1 can (6oz) frozen lemonade concentrate
1 can (6oz)frozen limeade concentrate
1 can (1 lb 4 oz) unsweetened grapefruit juice
1 can (1lb 4 oz) pineapple juice
2 bottle (20 oz each) gingerale
fresh mint leaves for garnish
blend frozen concentrates and fruit juices and refrigerate. At serving time stir in ginger ale. Pour over ice cubes in pitcher and garnish with mint.
YIELDS: 27 SERVINGS

FELICITATIONS BOWL
heres a punch with south of the border holiday spirit!
1 carton Holland House Instant whiskey sour mix (8 envelopes)
1 carton Holland House Instant Daiquiri Mix (8 envelopes)
1 quart water
1 fifth rum
1 can (20oz) pineapple chunks
1 package (10oz) frozen strawberries
2 bottles (28 oz each) lemon soda, chilled
1 seedless orange, cut into half slices
Dissolve both mixes in water in a punch bowl,stir in rum; chill. Just before serving, add ice, pineapple chunks with syrup, frozen strawberries and soda; stir lightly. Garnish with orange slices.
YIELDS: 25 servings.

WAIKIKI PINEAPPLE PUNCH
*Dole Unsweetened Pineapple Juice is a good source of vitamin C and contains Vitamins B1 and A. No sweetening is added . Chill and Shake well before serving.
1 can Dole unsweetened Pineapple juice (46 oz)
1 1/2 cups apricot nectar (12oz)
1 quart ginger ale
chill all ingredients. Pour over ice adding gingerale just before serving
YIELDS:20 servings

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

A CHRISTENING, A WEDDING, A DISCOTHEQUE!

truely from somewhere out of the 60's...This one is a must for this summer.
After the ride everyone's thirsty, so it's orange juice for the kids and California Bowle for the adults. The Bowle, by the way , is a marvelous punch for any occasion that calls for punch..a christening, a wedding or a discotheque!
CALIFORNIA BOWLE
1 (1 lb) can sliced peaches
1 (1 lb) can apricot halves
1 1/2 cups fresh strawberries sliced or 1 (12oz) pkg frozen strawberries, drained
1/2 cup brandy
2 bottle domestic champagne (dry) chilled.
drain a 1-lb can of sliced peaches and a 1-lb can of apricot halves; *save the liquid*. Place fruit in a large bowl with 1 1/2 cups of sliced fresh strawberries and 1/2 cup brandy. Add enough champagne to cover fruit. Let marinade 2 hours stirring occasionally. Just before serving add rest of champagne and reserved juices. Serve immediately in chilled glasses adding sugar if necessary.
YIELDS: 6

CITRUS SPARKLER
1 12 oz can frozen orange juice concentrate
2 tbs lime juice
4 teaspoons flavoring
1 32 oz bottle chilled lemon-lime carbonated beverage
2 limes, sliced
ice
about 10 minutes before serving:
In chilled large pitcher, stir until well mixed undiluted orange juice concentrate, 2 1/2 juice-cans cold water, lime juice and rum flavoring. Add carbonated beverage and lime slices. To serve, stir punch well; pour over ice in cups.
YIELDS: 18

ORANGE ALMOND BOWL

The punch recipes that follow each make approximately a gallon of potable, enough for eight bibulous guests at three rounds apiece.

Orange Almond Bowl
18 oz blended whiskey
12 oz Danish aquavit
1 quart  plus 8 oz orange juice
8 oz sweet vermouth
1 teaspoon orange bitters
peel of 2 large California oranges
6 ozs slivered almonds
2 tbs melted butter
salt
1 qt plus 1 pint quinine water
preheat oven at 375. Place almonds in shallow pan or pie plate. Pour butter over almonds mixing well. Place pan in oven and bake until almonds are medium brown, stirring once during baking. Avoid scorching. Sprinkle with salt. Chill almonds and all other ingredients. Pour whiskey,aquavit,orange juice, vermouth and bitters over large block of ice in punch bowl. let mixture ripen 1 hour. Cut orange peel into narrow strips about 2 inches long. Pour quinine water into bowl. Stir. Float orange peel and almonds on punch.
YIELDS: 1 gallon

GIN CASANOVA PUNCH

1 quart gin
16 ozs Casanova liqueur
16 oz dry vermouth
1 quart unsweetened grapefruit juice
1/3 cup sugar
1 quart club soda
2 lemons
2 bunches mint
chill all ingredients.pour gin, Casanova liqueur, vermouth and grapefruit juice over large block of ice in punch bowl. Add sugar and stir well. Let mixture ripen 1 hour. Just before serving add club soda to bowl.Stir. Cut lemons into thin slices. Float lemon slices and mint on punch. If mint stems are very long, cut off and discard bottom ends


BARBADOS BOWL
1 fifth light rum
8 ozs 151 proof rum
8 medium bananas
1 quart plus 12 oz pineapple juice
18 ozs (3 cans ) frozen concentrated limeade
12 oz can mango nectar
2 limes
chill all ingredients except bananas, cut 6 bananas into thin slices and place in electric blender with limeade. pour rums, pineapple juice, into punchbowl, add banana mixture, slice limes thin and remaining bananas into chunks. Float on top.

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 45

Paris Punch
2 medium size cucumbers
3/4 cup lemon juice
1 cup orange juice
1 cup maraschino liqueur chilled
1 cup Cointreau, chilled
2 cups brandy, chilled
orange, lemon and pineapple slices
Confectioners sugar
3 bottles champagne
remove cucumber rind in long strips. Put rind, fruit juices, maraschino, cointreau, brandy and fruit in large punch bowl. Stir in sugar to taste. Add ice block. Just before serving add champagne.
Yield: 30

recipe number 27

Watermelon Punch with Vodkabobs
1 large watermelon
3 quarts of canned punch with good variety of fruit jucies
1 quart of vodka
1 quart of naturally carbonated soda water
1 tray of ice cubes
assorted fresh fruit; peaches, necatrines, apples, tangerines pieces, cherries, berries, small wedges of limes
Chill watermelon at least overnight.
with orange stick mark scalloped edge on watermelon. Cut with sharp knife deeply into watermelon along scallopmarks and remove top of watermelon. Carefully cut meat of melon into large pieces. Mix  punch and vodka and pour into hollowed out melon. On skewer stick place medium size pieces of fruit including melon arrange according to color for granish.  Add ice and soda water and serve

recipe number 4

Delicious Punch:

makes 10  6 oz servings

the juice of 2 cans of frozen strawberries
*or you can add the strawberries with juice after blending contents of can in blender*

1 pint pineapple juice

1/2 cup lemon juice

1 quart water

mix all ingredients together, pour over ice cubes or block in large punch bowl