Recipe: Beverages Part 2

8-1-99 - Beverages Part 2Debbie.D.,.AL (6:02:39 PM) :

ORANGE JUBILEE

1 (6-oz.) can frozen orange juice concentrate
2 cups milk
1 tsp. vanilla extract
1/2 cup sugar
12 ice cubes

Combine all ingredients in blender or food processor and process on high speed until well blended. Serve immediately. Makes 5 servings. (This is similar to Orange Julius drinks--remember them?)

Debbie.D.,.AL (6:04:59 PM) :

ORANGE PUNCH

1 gallon water
2 small pkgs. orange Kool-Aid
1 (12 oz.) can frozen orange juice concentrate or 1 qt. pineapple juice
2 cups sugar
1 qt. ginger ale
1/2 gallon orange sherbet

Mix the first four ingredients together in a large punch bowl until sugar is dissolved. Add the ginger ale just before serving. Dip the orange sherbet on top of the punch immediately. Refreshing and pretty.

Fran,.ME (6:07:41 PM) :

Strawberry Slush

1 cup ice cubes
2 cups strawberries, hulled
1/3 cup frozen lemonade concentrate

Crush ice cubes. Place lemonade concentrate, berries and crushed ice in blender. Process on low speed until ice begins to blend into mixture. Increase this to his and process till smooth. Garnish if desired and serve immediately.

Debbie.D.,.AL (6:09:46 PM) :

STRAWBERRY PUNCH--Ideal for a little girl's birthday party!

16 oz. crushed frozen strawberries
3/4 cup sugar
1/2 gallon strawberry ice cream, softened
1 gallon milk, cold, cold
1/2 tsp. almond extract
Few drops of red food coloring to make it pink

Mix the strawberries and sugar in a large punch bowl. Add the ice cream and stir well. Add the milk, almond extract, and the red food coloring and mix well. Serve immediately. Yield: 1 1/2 gallons.

Debbie.D.,.AL (6:18:17 PM) :

SUMMER SHOWER PUNCH

1 qt. vanilla ice cream
3 cups pineapple juice
1/2 cup orange juice
1 T. lemon juice
1/2 cup sugar
5 cups milk

Blend everything but milk in a mixing bowl. Add milk and serve immediately.

Debbie.D.,.AL (6:59:55 PM) :

CHOCOLATE SHAKE

2 cups milk
3 T. chocolate syrup
3 T. sugar
1/2 tsp. vanilla extract
2 scoops vanilla ice cream

Combine all ingredients in blender/food processor and process until smooth and frothy. Serve immediately. Yield: 2-3 servings.

Debbie.D.,.AL (7:03:40 PM) :

STRAWBERRY SHAKE

2 cups milk
1/2 to 1 cup frozen strawberries
2 T. sugar
2 drops red food coloring
1/2 tsp. vanilla extract
2 scoops ice cream

Combine all ingredients in blender/food processor and process until frothy.
Yield: 3-4 servings.

Debbie.D.,.AL (7:06:01 PM) :

THICK PUDDING SHAKE

3 cups milk
1 (3 1/2 oz.) pkg. instant pudding
chocolate or vanilla
2 scoops ice cream

Put all ingredients into a blender/food processor in the order listed. Process until smooth and thick. Yield: 3-4 servings.

MED/TN (7:20:00 PM) :

Fruit Tea (Punch)

7 tea bags
2 cups sugar
2 (6 oz.) cans frozen orange juice concentrate
2 (6oz.) cans frozen lemonade concentrate
Enough water to finish 1 gallon
Sprigs of fresh mint

Brew tea. Mix other ingredients. (You may add other juices such as apricot, pear, peach, pineapple. Cut down on the amount of sugar when you add sweetened juices.) Yield: 1 gal.

Extra juices added will make over one gal. To serve as a punch, add ginger ale into punch bowl. Make ice ring from extra fruit juice mixture.

MED/TN (7:21:25 PM) :

Citrus Cooler

3/4 cup sugar
1 1/4 cups water
3 cups pineapple juice
3 cups orange juice
3/4 cup lemon juice
1 (33.8 oz) bottle ginger ale, chilled
OR lemon-lime soda
Assorted cut fruit (optional)

Combine sugar and water in saucepan: bringing to boil, stirring until sugar dissolves. Pour sugar mixture into a 4 1/2 qt freezer container. Stir in fruit juices: freeze until firm.

Remove from freezer several hours before serving (mixture should be slushy). Stir in ginger ale or soda. Garnish with fruit. YIELD: 3 qts.

MED/TN (7:22:51 PM) :

Cherry-Orange Fizz

3 cups orange juice
1/2 cup maraschino cherry juice
1 tablespoon lemon juice
1 tablespoon lime juice
1 (12 oz.) bottle ginger ale
1 tray frozen orange juice cubes
Maraschino cherries and orange slices for garnish
Fresh mint

Mix first 4 ingredients in large pitcher. Chill Add orange cubes and ginger ale before serving. Float cherries and orange slices. Add fresh mint to each glass as garnish. Serves 6

Debbie.D.,.AL (7:46:36 PM) :

DELICIOUS FRUIT PUNCH

1 qt. canned peaches with juice
1 banana
3 lemons
1 lemon rind, grated
1 1/2 cups sugar
1 46-oz. can pineapple juice
1 12-oz. can frozen orange juice concentrate
Water

Mix peaches in blender/food processor. Juice lemons and grate rind of one lemon. In a large container combine all ingredients and add enough water to make 2 gallons. Mix well. Chill and serve.

MED/TN (7:55:47 PM) :

Frozen Virgin Strawberry Daiquiris

1 (6 oz.) can frozen limeade concentrate
l cup water
1/4 cup powdered sugar
1 cup sliced strawberries (Or banana, peach, or pineapple)
Lime slices
Maraschino cherries

Combine first 4 ingredients. in bowl. Cover and freeze. To serve place frozen mixture in container of blender and blend until smooth. Garnish and serve. YIELD: 3 cups. * a 1/2 tsp. of rum extract may be added for flavor Susan,IL (8:13:19 PM) :

Chocolate Milkshakes
Recipe By : Susan Wilson
Serving Size : 2

3/4 cup milk
1/4 cup chocolate syrup
3 scoops vanilla ice cream

Place mil and syrup in blender container. Cover and blend on high 2 seconds. Add ice cream. Cover and blend on low speed until smooth, about 5 seconds longer.
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NOTES : CHERRY MILK SHAKES: Substitute cherry ice-cream topping for chocolate syrup.
CHOCOLATE MALTS: Add 1 Tablespoon instant malted milk powder with the syrup.
PINEAPPLE MILK SHAKES: Substitute pineapple ice cream topping for syrup.Susan,IL (8:15:08 PM) :

Wassail
Recipe By : Susan Wilson
Serving Size : 32

1 gallon apple cider
2 teaspoons whole cloves
2 teaspoons whole allspice
2 sticks cinnamon -- 3 inches
2/3 cup sugar
2 oranges -- studded with cloves

Heat cider, cloves, allspice, cinnamon and sugar to boiling; reduce heat. Cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float oranges in the bowl.