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Hot Chocolate Mix

4 (1 qt) envelopes instant non-fat dry milk
1 (16 oz.) can chocolate Quik
1 (6 oz.) jar non-dairy creamer
1 cup mini marshmallows

Combine all ingredients except marshmallows and store in a plastic container. To serve, put 3 heaping Tablespoons in a cup. Fill with hot milk or boiling water. Top with marshmallows.

Angel Frost Punch

Makes 14 servings

2 (10 oz)pkgs. frozen strawberries
2 (6 oz.) cans pink lemonade
2 cups water
1 qt. vanilla ice cream
2 (7 oz.) bottles lemon-lime drink

Be sure all ingredients are cold before starting. In blender combine 1 pkg. strawberries & 1 can lemonade, 1 cup water, half of the ice cream; blend until thick. Pour into punch bowl. Repeat with remaining lemonade, water, strawberries & ice cream. Carefully pour in lemon-lime beverage down side of punch bowl. Gently stir to mix.

Creamy Mint Punch

1½ cups water
1 (10-oz) jar mint-flavored apple jelly
3 cups unsweetened pineapple juice
1 (14-oz) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
¾ cup ReaLemon® Lemon Juice from Concentrate
2 (32-oz) bottles ginger ale or lemon-lime carbonated beverage, chilled
1 quart lemon or lime sherbet

In saucepan, combine water and jelly; cook and stir until jelly melts. Cool. In large punch bowl, combine jelly mixture with remaining ingredients except sherbet; mix well.

Scoop sherbet on top of punch; serve immediately (stirring occasionally to keep mixture blended). Refrigerate leftovers.