Beverages

Santa's Punch

1  (2-liter)  7-up
1  (46 oz.)  can pineapple juice, chilled
1  (12 oz.)  can frozen orange juice concentrate, thawed and undiluted
1/2  to  1  tsp.  peppermint extract
marshino cherries
Fill 2 ice cube trays with 7-up, reserving the rest.   Place a cherry in each ice cube section.  Freeze.
To serve, combine pineapple juice, orange juice and peppermint extract. Slowly pour in remaining  7-up.  Add  cherry filled ice cubes.  Yield:  15 cubs.

                                                                               Shirley McGee

Fruit Tea

7  small tea bags  (use amount of water you usually do to make iced tea)
2 c.  sugar
2   small cans frozen orange juice, thawed
2   small cans frozen lemonade, thawed
Add enough water to make one gallon, serve over ice.   Delicious

                                                                              Evelyn Parks

Tea Punch

1  qt.  boiling water
5  tea bags
1 1/2  c.  sugar
2  (6 oz.)  can frozen lemonade
1  (12 oz.)  frozen orange juice
1  qt.  gingerale
In gallon container, pour boiling water over tea bags.   Cover and steep 5 minutes.  Add sugar and stir.  Ad lemonade and orange juice and mix.  When ready to serve, add gingerale and water to make one gallon.

                                                                              Linda Nichols

Spiced Tea

1  gallon water
4  tea bags
1  small can frozen orange juice
1  small can frozen lemonade
1  tsp.  whole cloves
2  sticks cinnamon
1  c. sugar
Bring water to a boil.  Let tea bags steep 5-6 minutes.  Add rest of ingredients.  Serve hot.

                                                                                 Bettie Williams

Russian Tea

2  c.  Tang
1 1/3  c.  instant tea
1  tsp.  cinnamon
1/2  tsp.  cloves
1  pkg.  Twist lemonade
Mix together and store in glass container.  Place 2 teaspoons to 1 cup boiling water.

                                                                               Inez Giles

Perculator Punch

3  c.  unsweetened pineapple juice
3  c. cranberry juice cocktail
1 1/2  c.  water
1/3  c.  brown sugar
2  lemon slices
1  stick cinnamon
1 1/2  tsp.  whole cloves
Combine first 3 ingredients into the bottom of a perculator.  Place the remaining ingredients in the basket with a filter.  Perkand serve hot.  Makes 7-9 cups.

                                                                               Shirley McGee

Punch

1  qt.  pineapple juice
2/3  qt.  orange juice
1  c.  lemon juice
1 1/2  qts.  warm water  -  1 c.  sugar
4  medium mashed bananas
Freeze until icey;  chop and add 2 qts.

                                                                               Carolyn Conner

Boiled Custard

1  qt. milk
3  t.  flour
4  egg yolks
1  c.  sugar
Make this in an eight cup microwave measuring cup.   Add half sugar to the milk and scald 5 minutes on full power over high.  Add flour mixed well with remaining sugar.  Cook 1 minute longer.  Stir.  Cook 1 minute more.  Beat egg yolks well.  (With the mixer or blender).  Add one cup of the hot milk mixture to the eggs.  Mix well.  Return to milk mixture.   Cook to desired thickness,  stirring every 30 seconds.

                                                                                Barbara Dawson

Church Punch

3  c.  sugar
2  c.  hot water
1  c.  cold water
Juice of 12 lemons  (or about 1/2 bottle of Realemon-medium size bottle)
1  can apple juice  (64 oz.)
1  can pineapple juice  (64 0z.)
1  can orange juice  (64 oz.)
Dissolve sugar in hot water.  Add remaining ingredients.  Will need a very large container.  Serve chilled over ice.   Delicious!

                                                                               Carolyn Crowell