Cantaloupe Cooler
2 cantaloupes, about 2 pounds each
2 cups orange juice
Cut the cantaloupes into wedges. Cut the peel away from the flesh and cut the melons into chunks. Put the melon chunks in a blender with the orange juice, in batches if necessary, and blend until smooth.
Tamara Beard
Cranberry-Raspberry Sippers
2 cups low-calorie cranberry juice 1 cup ice cubes
cocktail, chilled Mint sprigs (optional)
1 cup frozen loose-pack raspberries
In a blender container combine juice cocktail and berries. Cover; blend till almost smooth. Sieve mixture; return to blender. Discard seeds. Add ice cubes. Cover; blend till smooth. Garnish with mint. Serves 5.
Tamara Beard
Peach Melon Cooler
1 cup fresh or frozen sliced peaches Ice cubes
1 cup cubed cantaloupe, chilled 3 strawberries (optional)
1 12-ounce can diet lemon-lime soda
In a blender container combine peaches and cantaloupe. Cover; blend till smooth. Add some of the lemon-lime beverage, if necessary, to blend. After blending, stir in remaining lemon-lime beverage. Pour over ice cubes in tall glasses. Garnish with strawberries. Makes 3 servings.
Tamara Beard
Frappe
3 quarts any flavor sherbet 6 (20 ounce) bottles 7-UP or lemon-lime pop
Spoon sherbet into large bowl. Add enough pop to make the sherbet slushy. Serve in glass cups. Makes 20 to 25 cups.
Dawn Oswald
Orange Julius
1/3 cup frozen orange juice concentrate 5 or 6 ice cubes
1/2 cup milk 1/2 cup water
1/4 cup sugar 1/2 teaspoon vanilla
Combine all ingredients in the blender container. Cover and blend until smooth; about 30 seconds. Serve immediately.
Teri Kennedy
Fruit Shake
2 bananas strawberry yogurt drink*
2 small limes or 1/2 a lemon ice
Squeeze limes or lemon. Place bananas, lime/lemon juice in a blender. Fill the about 1/4 full with strawberry yogurt drink and then fill with ice until about 3/4 full. Blend until smooth.
If you do not have strawberry yogurt drink you can substitute with milk and sugar (to taste).
You can experiment with fruits like banana/pineapple/lime or banana/coconut/lime etc...
“In Thailand I have found Dannoe to be the best” Anita Hummel
Shrimp Tomato Drink
1 quart good tomato juice or V-8 juice juice of 1 lemon (about 1/4 cup)
2 cans broken shrimp 1 tablespoon horse radish
1 bunch celery hearts (4 or 5 middle 7 ounce bottle catsup
stalks; about 2 cups)
2 bottles Nalley or Del Monte
cocktail sauce
Pour juice off shrimp and pick over for shells. Chop the celery very fine. Squeeze juice of 1 lemon. Add these ingredients along with the cocktail sauce, horseradish, and catsup to the tomato juice and stir well. Chill. Makes 1 1/2 gallons for a small crowd. Serves 24
Dawn Oswald
Dave Phelps’ Famous Fruit Drink Recipes
syrup; Boil 1 kilogram of sugar in one gallon of water.
ice; It is easiest to use crushed ice to make fruit drinks, however, regular size ice cubes may also be used. Most maids should know where to purchase the crushed ice.
#1. Frozen Banana Drink ( very similar to a banana milk shake)
2 cups sliced frozen bananas 1/2 teaspoon vanilla
milk, enough to create milk shake small amount of syrup if needed
consistency when blended
Blend above ingredients for a refreshing and delicious drink.
**It is ideal to freeze bananas which have become a little too ripe to use fresh.
#2.Pina Colada
3 cups crushed ice 1/2 cup syrup
2 cups fresh, sliced pineapple 1 5.6-fluid ounce can coconut milk
1/2 cup pineapple juice
Blend above ingredients.
*** Variation : Add one or two sliced frozen bananas.
#3. Papaya and Lime
3 cups crushed ice 1/4 to 1/2 cup lime juice
2 cups sliced ripe papaya 1 1/2 cups syrup
Blend above ingredients.
*** Variation : Substitute fresh orange juice for the syrup but add a little syrup if a sweeter taste is desired.
#4. Strawberries and Fresh Bananas
2 cups crushed ice 2 fresh bananas
1 cup sliced, fresh strawberries 1 cup syrup
Blend above ingredients.
#5. Strawberries and Frozen Bananas
2 cups sliced frozen bananas milk, enough to make milk shake consistency
2 cups sliced, fresh strawberries 1 teaspoon vanilla
Blend above ingredients.
hints; 1. Adjust the amounts of the above ingredients to suit individual tastes.
2. The level of the liquid should be a little lower in the blender than the level of the ice. Therefore, you may need to make minor adjustments depending on the size of your individual blenders.
David Phelps
Bee’s 5 Three’s Slush
Boil and dissolve;
2 cups sugar and 4 cups water
Add juice of ;
3 oranges and 3 lemons
Add;
3 mashed bananas and 1 small can crushed pineapple
Freeze to slush. Serve with gingerale or 7-UP.
Teri Kennedy
Slush
2 cups sugar 1 small can orange juice concentrate
3 cups water 3 bananas (optional) or strawberries
1 pint (2 cups) pineapple juice Serve with Sprite or Club Soda
Boil together sugar and water. Blend together fruits and fruit juices and mix with sugar water. Freeze. Serve with Soda.
*Probably best to triple recipe Terri Peterson
Watermelon Cooler
4 pounds watermelon * 8 tablespoons basic syrup or
1 1/2 pints water 4 tablespoons castor sugar
Peel water melon and cut into small pieces. Put half into blender with half of the water and blend until smooth. Repeat with remaining watermelon and water.
Add syrup or sugar and blend until dissolved. Divide between 4 glasses. Squeeze 1 lime into each glass and fill to the brim with crushed ice.
* Basic Syrup; Heat 1 cup sugar in 3 cups water, stir until sugar is dissolved.
Tina Ith
Primary Punch
1 small can orange juice 1 cup sugar
1 small can lemonade 1 teaspoon vanilla
9 cups water 1 teaspoon almond extract
Mix as written.
Dawn Oswald
Punch
1 can apple juice 2 cans ginger ale
1/2 can pineapple juice 1 large bottle of Sprite
Makes about 10 large glasses.
Janice White
Punch
1 small bottle white grape juice 1 small can lemonade
1 medium sized bottle ginger ale 1 lemonade can of water
Makes enough for about 6 people.
Janice White
1 12-ounce can orange juice 1 teaspoon vanilla
1 12-ounce can lemonade 1 teaspoon almond flavoring
Add enough water to make 1 gallon. Add 1 quart 7-UP at time of serving.
Janice White
Raspberry Reception Punch
1 10-ounce package frozen 6 cups cold water
raspberries, thawed 1 24-ounce bottle white grape juice
1 12-ounce can frozen pink 2 16-ounce bottles lemon-lime carbonated
lemonade concentrate, thawed beverage, chilled
In blender container or food processor blend berries till smooth; if desired, sieve to remove seeds. Combine raspberry puree, lemonade concentrate, and water; chill. At serving time, place raspberry mixture in large punch bowl; blend well. Stir in chilled grape juice. Slowly pour carbonated beverage down the side of bowl; stir gently. Place ice ring in center, if desired. Makes 32 (1/2-cup) servings.
Tamara Beard
Frozen Party Punch
6 cups water 1/2 cup lemon juice
4 cups sugar 5 bananas
1 46-ounce can pineapple juice 2 liters 7-UP
2 1/2 cups orange juice
Boil 3 cups water with sugar until dissolved. Add remaining water. Blend 1/2 cup orange juice in blender with bananas. Add lemon juice and mix all together. Freeze until firm. When ready to serve, slightly defrost mixture and add 7-UP until it is a slush. Makes about 4 quarts.
Ann Hartman
Mulled Cranberry Drink
6 cups cranberry juice 1 1/2 teaspoons ground cinnamon
3 cups apple juice 3/4 teaspoon ground cloves
3 cups orange juice 3/4 teaspoon ground nutmeg
3/4 cup maple syrup 12 (6-inch) cinnamon sticks (optional)
Combine all ingredients except cinnamon sticks in a Dutch oven; bring mixture to a boil. Serve hot with 6-inch cinnamon sticks.
Tamara Beard
Cranberry Wassail
Tie in a cheese cloth;
2 tablespoons whole cloves 6 sticks cinnamon
1 tablespoon allspice
Simmer with;
4 cups water 1 cup brown sugar
Remove spices and add;
1/2 teaspoon salt 1 quart cranberry juice
2 large cans pineapple juice
Heat and serve.
Teri Kennedy
Christmas Punch
2 cups pineapple juice 4 quarts water or 3 quarts water and
2 cups cranberry juice 1 quart 7-UP
2 packages strawberry Kool-aid 1/4 cup orange juice concentrate
2 cups sugar (if using unsweetened
Kool-aid)
Mix all together and chill. Makes 20 cups.
Dawn Oswald
Christmas “T” Punch
1 small can frozen orange juice 4 cups sugar
4 tablespoons lemon juice 9 cups hot water
Stir until sugar is dissolved. Add food coloring; Freeze. Crush and add 3 quarts of 7-UP.
Serves 25.
Tamara Beard
7-UP Candy Cane Surprise
2 10-ounce jars strawberry jelly 4 pints peppermint stick ice cream, softened
2 7-ounce bottles 7-UP, heated 12 7-ounce bottles 7-UP, chilled to boiling
Beat jelly until smooth. Gradually beat in boiling 7-UP, mixing until smooth. Chill. Just before serving, spoon 3 pints of ice cream into a punch bowl. Gradually add chilled jelly mixture, stirring lightly. Slowly pour in chilled 7-UP. Float scoopfuls of remaining ice cream on top. Makes about 4 1/2 quarts or 45 (4-ounce) servings.
“ I’ve used this recipe since 1962” Loretta Wolff
Extra Rich Eggnog Base
5 eggs 1 can evaporated milk
1/3 cup sugar 1 can sweetened condensed milk
1/4 teaspoon salt 1 cup whipping cream
1 teaspoon vanilla, or to taste
Put all ingredients in blender for 1 minute. Add 1 teaspoon of nutmeg and continue mixing for 15 seconds. Place in refrigerator to ripen for 24 hours for the best flavor. When ready to serve, mix equal parts of whole milk and eggnog base. If it is still too rich add more milk until it suits your taste.
“If you plan to live a long time I suggest using this recipe sparingly. It could tend to clog your arteries if consumed in large quantities. But what a way to go! Consider yourself warned!”
Barbara Anderson
1 6-ounce package chocolate chips 1 teaspoon cinnamon
1/2 cup sugar 1 pint whipping cream
1/4 cup water small candy canes
Melt first 3 ingredients, let cool. Whip cream. Add cinnamon to chocolate mixture. Fold in cream. Spoon over hot milk and stir with candy cane. This will stay fresh for about a week in the refrigerator.
“Sometimes I omit the cinnamon and use mint chocolate chips. Tastes great! A nice snack for Christmas carolers!” Christine Gygi
Spiced Cocoa Mix
2 cups sugar 1 tablespoons grated orange peel
1 cup Dutch processed cocoa 1 tablespoon cinnamon
1 cup non-fat dry milk powder 3/4 teaspoons cloves
In a large bowl stir together all ingredients. Makes about 4 cups of mix. Store in a tightly covered container. Will keep at least 4 months. To serve use 1 to 2 tablespoon mix per cup of hot milk or water. Makes about 64 servings.
Barbara Anderson
Hot Chocolate Mix
20 quart box Carnation Powdered Milk 2 pound box U&I powdered sugar
16 ounce jar non-dairy creamer 2 pound can Nestle’s Quick (4 cups)
Mix together and store in a closed container. Pour 1/3 to 1/4 cup into a mug and add hot water.
Janice White
Instant Hot Chocolate Mix
8 quart box powdered milk 1 - 16 ounce jar Creamora
1 pound box Nestle’s Quick 2/3 cup powdered sugar
Mix 1/3 cup to 1 cup of “hot” water.
Peggy Allen
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