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DRINKS

ORANGE ICE

Make syrup of sugar and water
Boil 15 minutes and add orange juice, lemon juice,orange rind, and lemon rind
Freeze and serve in glasses
This will serve 12 persons

7-UP PUNCH

Pour 7-up over sherbet about 5 minutes before serving

THIS WAS SUBMITTED BY GLENNA HAMM--B.G.OHIO

OREO COOKIE SHAKES

  • 3 cups vanilla ice cream
  • 1 1/2 cups whole milk
  • 8 Oreo cookies

Combine the ice cream and milk in a blender and mix on low speed until smooth
Stir with a spoon,
if necessary,
to mix
Break Oreo cookies while adding them to the blender
Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake,
but a few larger pieces remain
Stir with a spoon if necessary to help combine cookies
Pour shake into two 12-ounce glasses
Makes 2 shakes

MINTED CAFE' MOCHA

Place mint leaves and syrup in 20 oz. mug
Heat milk in microwavable measuring cup in microwave on High 1 minute or just until hot
Pour milk and coffee at same time into mug
Top with whipped milk
Sprinkle with baking cocoa and garnish with mint leaves if desired
Makes 1 serving

CARRIBEAN TEA MIX

In a food processor,
combine all ingredients.
Process until well blended.
Store in an airtight container.
Yield: about 3 cups tea mix.
Serve: Stir 2 level tablespoons tea mix into 6 ounces hot water.

  • 4 cups water
  • 2 cups sugar
  • 2 cups fresh lemon juice
  • 1 quart carbonated mineral water

In a large saucepan,
bring sugar and 2 cups water to a boil.
Boil uncovered five minutes;
remove from heat and cool.
Mix lemon juice and 2 cups water.
Add to syrup;
mix well.
Chill until ready to serve.
To serve,
combine equal amounts of lemon syrup and mineral water.

RASPBERRY HOT COCOA MIX

  • 2 cup powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup non-dairy creamer powder
  • 3 pkg unsweetened raspberry Kool-Aid
  • 5 1/2 cup instant dry milk powder

Sift together the powdered sugar, cocoa powder, non-dairy creamer, and Kool-Aid into a large bowl.
Stir in the milk powder.
Store tightly sealed. To serve,
put 3 Tbsp into a cup and add hot water.
Stir.
Yield: about 9 cups.
(48 servings)

SPARKLING CRANBERRY PUNCH

  • 2 liters lemon-lime soda, chilled
  • 1-1/2 c white grape juice, chilled
  • 1 48-oz bottle cranberry apple juice drink, chilled

Combine all ingredients.
Serve immediately,
over ice.
This light, refreshing drink is a great alternative to traditional iced tea or lemonade on a picnic.
It's also perfect for brunch or lunch, or on a reception table.
Makes 1 gallon.

BANANA-BERRY SHAKE

  • 1 large banana, peeled and cut in 1/2-inch slices
  • 1 tsp. lemon juice
  • 1-1/2 cups strawberry frozen yogurt
  • 1 cup frozen strawberries (unsweetened)
  • 1 cup skim milk
  • 1 tsp. vanilla

Toss banana slices with lemon juice.
Place on a baking sheet.
Cover;
place in freezer 1 hour.
Combine all ingredients in a food processor or blender.
Process until smooth,
scraping sides several times.

SPICED TEA

  • 1/2 cup tea leaves (Earl Grey or similar)
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tbsp. whole cloves
  • 1 qt. water
  • 3 oranges
  • 3 lemons
  • 3 cup sugar
  • 1 gallon water

Cut a large square of cheesecloth.
Wrap tea, nutmeg, cinnamon, and cloves in cheesecloth;
tie tightly with string.
Place in a large saucepan in 1 quart boiling water.
Boil 5 minutes.
Steep overnight.
Add sugar and juice of oranges and lemons.
Mix well;
then mix into gallon of water.

LEMON SPARKLE

  • 1 lemon,peeled & quartered
  • 1 tbsp. sugar
  • Carbonated water

In a tall 12-oz. glass,
squeeze lemon quarters.
Mix with sugar.
Fill glass with cracked ice cubes,
the fill with carbonated water.
Stir.
Garnish with sliced fresh fruit.

FRUIT MEDLEY PUNCH

  • 6 oz. frozen pineapple-orange-banana juice
  • 6 oz. frozen lemonade
  • 1/4 cup sugar
  • 6 oz. water
  • 20 oz. ginger ale
  • Orange slices for garnish

Combine juices in large container.
Add sugar and water.
Stir.
Just before serving,
add ginger ale.
Pour over ice cubes and garnish with orange slices

PINEAPPLE LIME FIZZ

  • 1 tbsp. sugar
  • 1/2 cup pineapple juice
  • juice of 1/2 lime
  • 1/2 cup tonic water
  • Crushed ice

Mix sugar,pineapple juice and lime juice.
Add tonic water just before serving.
Fill a tall glass with crushed ice.
Pour juices over crushed ice.

                                                                                                   

Email: cdazzle@webtv.net