IT'S SOOOOO HOT OUT!!!!

With temperature soaring into the 100's for days now this drink sounds soooo good! I think blended would be best. What do you think?

APRICOT COLLINS

1 cup vodka or gin
1/2 cup apricot liqueur
28 0unce bottle of club soda
ice

in glass pitcher mix vodka/gin and apricot liqueur, chill. Pour 2 ounces of mixture into each of 6 (15 ounce) cooler glasses fill with ice top off with club soda.
To make 24 servings allow 1 quart vodka or gin and 1 (4/5) bottle of apricot liqueur.
http://www.food.com/recipe/apricot-liqueur-101353

ITS Q-ING TIME

I have had bloggers block, and haven't blogged in about one month, but since I don't have that many readers, and no one has even noticed that I've been gone, I am just going to go on as if nothing has happened...and give you this great recipe for your first bar-b-q party!

GLAZED SPARERIBS

2 envelopes Holland House Instant Mai Tai mix
1 (1-lb) can of jellied cranberry sauce
1 tbs soy sauce
1 tsp dry mustard
4 lbs spareribs
combine Mai Tai mix, cranberry sauce, soy sauce and mustard in sauce pan, heat until cranberry sauce melts. Place spare ribs in shallow roasting pan and bake in preheated 350 degree oven for 1 hour, turning once.  Pour off fat . Brush ribs with Mai Tai glaze. Bake again for 30 minutes, basting twice with remaining glaze. No one probably even notices that this recipe does not call for barbecue, but who does ribs without the Q?

PINA COLADA COOLER PUNCH
2 bottle Pina Colada Mix
1 (46oz) can of pineapple juice
1 fifth fruit flavored brandy (De Kuyper Blackberry or other flavor)
1 (10 oz) pkg frozen raspberries
in punch bowl, pour Pina Colada mix, juice, and brandy over ice, add frozen raspberries.
YIELDS:25 servings

START CHILLIN THOSE TALL GLASSES

THE FROST IS ON THE GLASS
I have to admit I have been putting off publishing these next three recipes as this particular magazine cut out is in extremely small print and I knew I would have to use a magnifier to see it. But it will be well worth the wait!  An excellent choice of fruit combinations and one power house coffee drink! In any case all call for TALL CHILLED GLASSES!

RASPBERRY FRUIT PUNCH
3 envelopes raspberry flavor drink powder (kool aid)
3 envelopes of grape flavor drink mix
2 1/4 cup sugar
6 quarts water
3- 6 oz cans of frozen pineapple-orange juice (do not reconstitute)
1/2 tsp almond extract
1 1/2 tsp red food color
12- 7 oz lemon lime carbonated beverage
mix drink powders and sugar in large bowl. Add water gradually, stirring until dissolved. Add pineapple-orange juice concentarate, food color and extract. Stir well and chill. Before serving pour into the chilled lemon lime beverage and mix.
YIELDS: 8 quarts punch

LEMON-CRANBERRY NECTAR
1 cup chilled cranberry juice cocktail
3/4 cup apricot nectar
3/4 cup water
1 -6oz can frozen lemonade concentrate (do not reconstitute)
Mix cranberry, apricot and water.Stir in frozen lemonade concentrate until melted. Pour into tall glasses. Garnish with fresh toothpick impaled strawberries.
YIELDS:4 servings

DOUBLE COFFEE COOLER
1 cup chocolate flavor nonfat dry milk
2 tsps instant coffee
1 tsp cinnamon
1/4 tsp nutmeg
2 cups cold water
2 ripe bananas
1 cup cream
4 tsps vanilla
*frozen coffee ice cubes
Blend together ALL ingredients. Chill. Pour over frozen coffee ice cubes in tall chilled glasses. Garnish with chocolate shavings.
*frozen coffee ice cubes. blend thoroughly 1 1/2 cup chocolate flavored non fat dry milk,1 tbs instant coffee, 2 1/4 cups water, pour into ice cube trays. Freeze.
YIELDS: 4 servings

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.

FRUIT WITH A PUNCH!

A fruit goblet can give a summer drink a tropical air and a dash of fun. These fruit and drink combinations are surprisingly refreshing and when the drink is done there's fruit to eat as well.When shopping choose extra  large sized fruits, especially the lemons and limes. Remember these drinks take extra time to prepare, best for small groups of two to four!

PINEAPPLE JULEP FOR TWO
1 pineapple cored
1 cup cracked ice
3-4 sprigs mint
1/2 tsp refined sugar
3 ounces of whiskey
pineapple juice
fill cored pineapple with ice, crush mint leaf, in a small glass with sugar, add whiskey, Strain over ice in pineapple shell. Add pineapple juice to fill. serve with two straws and a pineapple stick for garnish.
YIELD: 1 drink for two

FROZEN LIME DAIQUIRI (in the most literal sense)
1 extra  large lime
1 1/2 ounce light rum
2 teaspoons superfine sugar
cut off top of lime. Insert fork and twist to juice pulp. Stir lime juice, rum and sugar together. Cut thin piece from bottom of lime outer peel so lime can be set level. Pour mixture into lime shell. Place cocktail straw in lime Freeze 2-3 hours Just before serving stir to a slush.
YIELD:  1 drink


HONEYDEW COLLINS
1 honeydew melon, chilled
2 ounces vodka
1/2 cup water
3 tsp sugar
juice of 2 small lemons
1 cup cracked ice
divide melon in half, making scalloped edges, Scoop out pith and seed. In separte mixing bowl add vodka to lemon juice,water and sugar, stir to dissolve. Add cracked ice. Pour mixture into melon halves. Serve with a straw and spoon.
YIELD: 2 drinks

OLD FASHIONED ORANGE
1 navel orange chilled
2 dashes Agostura bitter
1/4 tsp sugar
1 1/2 ounces whiskey
1/4 cup cracked ice
Cut off top of orange.Remove sections and pulp, reserving juice. In a blender, whirl orange sections , orange juice, bitters, sugar, and whiskey until orange sections are well shredded. Add cracked ice. Cut a thin piece from the bottom of the orange outer shell so that the orange can be set level. Pour drink into orange shell. Serve with straw.
YIELD: 1 drink

COCONUT RUM
1 coconut
3/4 cup pineapple juice
1  1/4 ounces light rum
1 cup cracked ice
with an ice pick, puncture eyes at top of coconut. Drain milk; measure 1/4 cup into blender. Saw off top of coconut . In a blender, whirl coconut milk, pineapple juice, rum and cracked ice for 10 seconds. Pour into coconut shell. Serve with a straw
YIELD: 1 drink

GRAPEFRUIT SMASH
1 grapefruit, chilled
1/2 cup cracked ice
3 ounces gin
cut grapefruit in half. Remove section and pulp, reserving juice. Remove membranes around grapefruit sections. In a blender whirl grapefruit section, juice, cracked ice and gin until slushy. Mound into grapefruit shells. Serve with straws.
YIELD; 2 drinks

LEMON SOUR
1 lemon chilled.
1 ounce apricot liqueur
1/4 cup cracked ice
cut off top of lemon. Remove sections and pulp; reserving juice, In blender whirl lemon juice, apricot liqueur and ice together until slushy
cut thin piece from bottom of out peel of lemon so that lemon can sit level. pour drink into lemon shell. Serve with straw.
YIELD: 1 drink

CANTALOUPE TODDY
1 small cantaloupe chilled
1 cup crakced ice
1 1/2 ounces whiskey sour
3/4 cup reconstituted frozen lemonade.
Cut top from cantaloupe, making a scalloped edge, scoop out seed and pith, mound ice into cantaloupe hollow. Combine whiskey and lemonade, pour into contaloupe halves. Serve with a straw and spoon.
YIELD: 1 drink

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

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.

GOOD OLE SOUTHERN HOSPITALITY

My Dad was from Georgia and although I never got the chance to go there or meet his family, I always imagined them drinking cool drinks on the porch fanning themselves in the middle of a hot Georgia day, and the drink that come to mind is of course the "Mint Julep"

here is the recipe along with a few others that fit the bill.

MINT JULEP
1 teaspoon sugar syrup
2 jiggers Bourbon
crushed ice
sprig of mint
In a chilled 12 ounce glass place one teaspoon sugar syrup and a few tender mint leaves. Fill with dry crushed ice add 2 jiggers Bourbon garnish with a big sprig of mint, serve with a straw.

PEACH DELIGHT
4 fresh peaches
6 teaspoons of sugar
4 ounces of rum
1 bottle of Rose' wine
peel peaches and place in shallow bowl. Dissolve sugar in rum and pour over peaches. Let steep for 4 hours in refrigerator. Pour into glass pitcher and add a bottle of cold rose wine, serve in large goblets with peach and horn spoon in each.

BANANA DAQUIRI
3 inch portion of ripe banana
1/2 ounce fresh lime juice
1- 1/4 ounce rum
1/2  ounce of Cointreau liqueur
place in blender with 2- 1/2 ounce of cracked ice for 30 seconds. Serve in cocktail goblet. Garnish with banana slice.

RASPBERRY RUM FLOAT
1 ounce fresh orange juice
1 ounce  fresh lime juice
1- 1/2 ounce rum
1 heaping tsp of sugar.
place in blender with 3 ounces of cracked ice for 30 seconds. Serve in tall glass or cup .Float for fresh raspberries on top. Garnish with lime slice if desired. For special occasions serv in scooped out coconut with straw.

HIT THE BEACH

with this 110 calorie drink packed with vitamin C....


WAIKIKI PINEAPPLE PUNCH


1 can unsweetened Pineapple juice (46 oz)
1  1/2 cups apricot nectar (12 oz)
1 quart gingerale
chill all ingredients. Pour over ice adding ginger ale just before serving 20 servings of 1/2 cup each.
Chill and shake before serving (we put it all in a blender and made smoothies)
we sipped on these after a day on the beach, sculpting sand mermaids!

I SCREAM YOU SCREAM WE ALL SCREAM FOR ICE CREAM

JAMAICAN JAVA PUNCH

6 tablespoons of freeze-dried or instant coffee
4 cups cold water
2 pints chocolate ice cream
1 container of frozen whipped topping,thawed
grated semisweet chocolate
dissolve coffee in water in a large bowl. Very slowly beat in ice cream a few tablespoons at a time. Add whipped topping. Pour into tall mugs or glasses, sprinkle with semisweet chocolate
Yeilds 4 servings



STRAWBERRY FLOAT PUNCH
1 quart strawberry ice cream
2 pints of fresh strawberries washed and halved
2 cups miniature marshmallows
1 -6 ounce can of pink lemonade concentrate
1 -6 ounce can of Hawaiian punch concentrate
1 1/2 quarts of water
the peel of one lemon cut into thin strips
the day before prepare floating ice cream ring in 8 inch round layer cake pan. fill with ice cream
smooth off top. Freeze until hard and firm. Unmold on cutting board, quickly cut a 3 inch circle out in middle and place half of the strawberries and the marshmallow on top and  return to freezer.
pour lemonade concentrate, Hawaiian punch concentrate and water into punch bowl. just before serving float ice cream mold on top and add lemon strips and remainder of strawberries to float.

check out this creative blog...love it!

SUMMERTIME BLUES

Start singing a happier tune with these BLUE recipes!
PHI BETA BLUEBERRY

 1 Fifth vodka
16 ounces Metaxa
16 ounces of bottled blueberry syrup
12 ounces lemon juice
2 lemons
2 quarts club soda
1 pint cultivated blueberries
Chill all ingredients. Pour vodka,Metexa,blueberry syrup and lemon juice over large block of ice in punchbowl. Let mixture ripen 1 hour before serving. Pour club soda into punch bowl and stir. Cut lemon slices into thin slices and float lemon and blueberries on top of punch.

CHAMPAGNE BLUES

4 fifths of champagne

1 fifth blue curacao

8 ounce lemon juice

peel of 2 lemons

chill all ingredients. 

Cut lemon peel into strips 1 1/2 to 2 inches long and 1/4 wide

pour curacao and lemon juice into glass punch bowl, Stir well.

Add champagne

and stir slightly

float lemon peel,yellow side up

in punch bowl

DO NOT USE ICE IN PUNCH

instead surround bowl with cracked ice

GRAPE STING
for one serving
1 1/2 ounce concord grape juice
2  1/2 ounce lime juice
1/2 tsp sugar
1 egg white unbeaten
1 1/4 tsp cocunut extract
1-inch thick slice of ripe banana
1  1/2 rye whiskey
1 each of pineapple pear, maraschino cherry
pour all ingredients except garnishes, into blender, whirl together until smooth and frothy. pour into glass garnish and enjoy!

SUMMER SPIRIT PUNCH

A LOVELY PLUM PUNCH
2 jars of plum jelly
2 cups boiling water
2 cans frozen orange juice concentrate undiluted
1/2 cup lemon juice
6 bottle of lemon lime soda (7 ounces each)
2 cups smirnoff Vodka

Beat 2 jars of plum jelly until smooth. Gradually beat 2 cups boiling water into jelly until smooth. Blend in orange juice concentrate, chill mixture until cold. Combine jelly mixture and lemon juice over ice cubes in a punch bowl. Slowly add 6 bottle of soda and 2 cups of Vodka.
Yields 25 servings


RASPBERRY COOLER

click on pic for a raspberry surprise

1 pint raspberry sherbet
1 cup vodka
1 quart ginger ale

Scoop 1 pint sherbet into a punch bowl. Pour over 1 cup ginger ale and 1 cup vodka.
Yields 12 servings

TEA FRUIT PUNCH
4 cups double strength orange pekoe or English Breakfast tea
2 cups sweet sherry
1 cup fresh lemon juice
2 cups rum
1/2 cup lime juice cordial
sugar to taste
1 orange sliced very thin
ice
mix together tea, sherry, lemon juice, rum and lime cordial. Add sugar to tea before cooling. Add 3 cups of ice and allow to stand until ice is melted. Stir well and strain into a bowl. Float orange slices on top. Serve very cold....add extra ice if needed
Yields 24 servings

recipe number 13

Fruit Sarasoda
2  6 ounce cans of orange juice concentrate
 2 cups fresh berries. (blueberries, raspberries, or cut up strawberries)
1 pint lemon sherbet.
reconstitute orange juice according to can directions. In each of single tall glasses place a generous spoonful of fruit. Fill glasses about 3/4 full of orange juice.  Add a scoop of sherbet for each glass, then spoon remaining fruit on top
Yield: 6 tall glass servings or 12 short punch glass servings.
*if you are going for a certain color remember your color wheel. Orange+blue+yellow=brown
Orange+ red+yellow =orange

recipe number 12

Southern Punch
1 small jar maraschino cherries
fresh mint leaves
2  - 6 ounce cans frozen orange juice concentrate
1 - 6 ounce can frozen grapefruit juice concentrate
1 - 28 ounce bottle of gingerale.
*Decorate ice cubes first.  Pour water into ice cube trays about 1/4 inc. Let the cubes freeze. when this is frozen lace whole or halved marashino cherries ( save juice) and mint leaf on the cubes. Add a small amount of water and freeze to anchor the fruit When this is frozen add more water to fill to normal size ice cube.*
Reconstitute orange juice with  2 cans of water of each can. Reconstitute grapefruit juice with 3 cans forevery can. and pour andverything into a large bowl. Add 1/4 cup of the maraschino juice you saved. Mix well.
Add ginger ale and decorated ice cubes just before serving.
Yeild: 24  1/2 cup serving

recipe number 11

Sparkling Lemon-Apricot Punch
3 envelopes lemon-favored iced tea mix
3 cups water
1 - 12 ounce can apricot nectar
1 - 12 ounce bottle club soda
ice cubes
Combine ice tea mix, and water, mix thoroughly. stir in apricot nectar.  Chill. Just before serving add club soda and ice.
Serves:8 increase ingredients by 3 fold for a punch

recipe number 6

Slush
4 cups sugar
6 cups water
1 46 ounce can pineapple juice
2 12 ounce cans frozen orange juice
1 12 ounce can frozen lemonade concentrate/5 bananas, mashed/6 two liter bottles gingerale
combine sugar and water into saucepan, bring to boil. Remove from heat, chill. Mix with pineapple juice,orange juice and bananas. Pour into five 1 quart containers: quick freeze. At serving time pour gingerale into glasses (1/2 full) /spoon in frozen mixture/serve with spoons and straws.  Yeilds 30-35 servings