2 qt White Grape Juice
2 Sml Bottles Diet 7-Up
1 Sml Bottle Club Soda

Mix ingredients. Serve well chilled. Tastes like champagne!!

4 c Cranberry juice cocktail
1 c Chopped candied ginger (1 - jar)
3 md Oranges
1 cn (12-oz) thawed frozen apple juice concentrate
1 cn (6-oz) thawed frozen limeade concentrate
2 c Seedless grapes
4 c Water
2 Bottles (32 oz each) ginger ale
1 lb Dry ice - up to 2 lbs

A smoking cauldron of punch made with grapes and orange peel masquerading as eyeballs and worms.

A SERIOUS CAUTION: never touch dry ice; use tongs to handle

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside.

With a vegetable peeler, pare peel (colored part only) from oranges; cut peel into thin 2-inch-long worms; or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups); ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases.

Makes 5 quarts; allow about 1-1/2 cups for a serving.

6 Tomatoes; ripe & juicy
Salt & freshly ground
pepper (optional)
1 pn Oregano, dried; or fresh
thyme
4 Lemon wedges; small

Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl. Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings. Serve cold with a squeeze of lemon juice.

Water; boiled and cooled
Fresh or frozen cranberries
1 bn Mint sprigs, fresh
2 Lemons

Freeze this floating ring in stage so decoration don't rise to the top and add to a holiday punch bowl. NEVER use real holly; it is poisonous.

In a 10 inch ring mold, freeze 1/4 inch water until solid. Pour 1/8" cluster of 3 cranberries around inner edge of mould and freeze till solid. Repeat with second 1/8th inch layer of water and cranberries around outer edge of mould; freeze. Repeat water layer; arrange tiny clusters of mint and single leaves face down among berry clusters to look like holly. Freeze.

Using stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin rounds. Pour 1/8 inch water into mould; arrange overlapping lemon slices all around mould. Tuck in mint leaves, face down; freeze. Repeat pouring in water; arrange ring of cranberries against outer edge of mould and freeze. If necessary pour in water to top of mould; freeze.

To unmould, dip ring into cold water for 30 seconds; invert on plate and unmould. Slide into punch, rounded side up.

FOR FRUIT AND MILK DRINKS:
Mint leaves
Lemon or lime slices
Orange slices
Maraschino cherries; on toothpick
Whipped cream
Candy canes
Pineapple chunks; on toothpicks with cherries
Strawberries, fresh; on toothpick
Chocolate; shavings or curls
Coconut; shredded
Ice cubes with frozen fruit inside or chunks of fruit dipped in lemon juice & frozen

FOR VEGETABLE DRINKS:
Parsley
Watercress
Celery; sticks
Carrot; sticks or curls
Lemon; or lime spirals
Scallions
Chives; chopped
Paprika
Pepper; freshly ground
Olives, black or green on toothpicks
Radish; spirals

FOR COFFEES:
Cinnamon sticks
Whipped cream; topped with cinnamon or shaved chocolate

FROSTING GLASSES:
To frost glasses:
Dip glasses into water, and while still dripping wet, place them in the freezer of the refrigerator. Leave them at least 2 or 3 hours.

Sugar Frosted Glasses: (for fruit drinks)
Moisten top of glass and rim area with a wedge of lemon, lime or orange. Just rub it along the glass edge, then dip in superfine sugar & place in freezer for a few hours. Moistener could be grenadine syrup.

Salt Frosted Glasses: (for vegetable drinks) Use salt along the rim area.

6 c Boiling water
1 c Ginger root;fresh, peeled & grated
1 c Sugar
2 ts Cloves, whole
4 Cinnamon sticks
1/2 c Lime juice; fresh or lemon juice
1 c Orange orange
8 c Cool water

"Many variations of homemade ginger beers (soft drinks) are brewed all over subSaharan Africa. Fresh ginger makes a spicy drink, cooling in summer, warming in winter and always refreshing and energizing. Fruit juices other than the citrus called for below, make interesting variations in its flavour. When using other juices, I always add the juice of a couple of lemons or limes.

This recipe makes a concentrate that can be diluted with plain or sparkling water."

Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless steel). Cover and set aside in a warm place, in the sun if possible, for at least an hour.

Strain the liquid through a fine sieve or cloth. Add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large nonreactive container. A glass gallon jar or jug works well.

Serve warm, chilled or on ice, either as is or diluted with water or sparkling water. A squeeze of fresh lime juice in each glass of ginger drink is "the cat's meow".

3 md Carrots;coarsely chopped & cooked in a small amt. of water until tender, drained & 1/4 cup of cooking liquid reserved

4 c Grapefruit juice, fresh
1 1/2 tb Grenadine
Ginger, ground
1 1/2 c -Crushed ice

In a blender, puree the carrots with the reserved liquid for as few seconds. Add the grapefruit juice, grenadine, a pinch of ground ginger and the crushed ice and blend until frothy. Serve immediately.

2 Pomegranates, medium-large*
2 1/2 c Sugar
1/2 c Water

When choosing pomegranates, reject any with a brownish area on the blossom end; such discoloration indicates the beginning of spoilage and off-flavor.

Cut pomegranates open crosswise and pry out the fleshy crimson seeds (the red part is actually the pulpy envelope around a seed), using the tip of a blunt knife. Be careful not to include any fragments of the cottony white pulp in which the seeds are embedded, as it is bitter. You should have about two cups of seeds.

Using a food processor or blender, chop the seeds with the sugar and water just long enough to make a rough puree. Don't attempt to make a smooth mixture; it's necessary only to break open the pulpy membranes.

Pour the puree into an earthenware or glass bowl; cover it with a cloth. Let stand at room temperature for 3 days, stirring it daily. If the weather is extremely hot, refrigerate the puree after 24 hours.

Line a sieve with dampened, very fine nylon net or two layers of dampened fine cheesecloth and set it over a saucepan of stainless-steel or other nonreactive material. Filter the pomegranate syrup into the pot, allowing it to drip without pressing on the pulp. This will take a few hours; you can speed matters up by tying the cheesecloth lining of the sieve into a bag and suspending it above the pot after the initial flow of juice has slowed down. When all the juice has dripped through, discard the seedy pulp.

Bring the syrup to a bare simmer (180 F) over medium-low heat, then reduce the heat to very low and scald the syrup, using a candy/jelly thermometer and watching to be sure you keep the temperature below 200 F, for 3 minutes.

Skim off any foam, then funnel the syrup into a sterilized, dry bottle. Let the syrup cool, then cap or cork the bottle (use a new cork only) and store it in the refrigerator.

To seal the syrup for pantry storage, funnel it into hot, clean half-pint canning jars. Seal with new two-piece canning lids according to manufacturer's directions. Following the method for a boiling-water bath, but keeping the water at simmering temperature (190 F), process the jars for 15 minutes. Cool, label, and store.

Yield: About 2 cups. Keeps in either the refrigerator or, after canning, in the pantry for at least a year.

The author writes: "Delicate in flavor and ruby-red in color, pomegranate syrup is a supporting player rather than a star. As such, it is much used as a flavor-smoother and sweetener in both alcoholic and non-alcoholic drinks; and it's also a pleasant topping for tart pineapple, peach or nectarine ice cream or sherbet. You might like to taste the real thing: a lot of the 'grenadine' offered nowadays is compounded of sweetening plus anonymous 'fruit' flavors rather than pomegranate juice."

5 lb Sugar
2 oz Citric acid
1 oz Tartaric acid
6 c Boiling water
6 Lemons

Dissolve in boiling water, the sugar and acids. Grate 4 lemons and use juice from 6 lemons. Add to boiling water. Keep bottled in frig. Mix in a 5 part water to 1 part syrup ratio.

15 lb Fully ripe tomatoes;chopped
2 c Celery;chopped
3 lg Onions; chopped
3 Garlic cloves; minced/mashed
1/4 c Sugar; or to taste
2 tb Salt
3/4 ts Pepper
2 ts Prepared horseradish
1/3 c Lemon juice
Worcestershire to taste

Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes.

In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp.

Add seasonings and bring to just under boiling if canning, or chill and freeze. Yield about 6 quarts.

1 tb Chocolate syrup up to
2 tb Chocolate syrup
1/2 ts Vanilla extract
3/4 c Milk

1. Combine chocolate syrup and vanilla in a heat-resistant, non-metallic mug or cup.

2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not allow milk to boil.

2 c Nonfat dry Milk Powder
3/4 c Sugar
1/2 c Hershey's Cocoa
1/2 c Powdered Nondairy Creamer
1 ds Salt

In large mixing bowl combine all ingredients. Blend well. Store in tightly covered container. Makes 3 3/4 Cups of mix.

Combine 1/4 cup mix and 3/4 cup boiling water. Stir. 15 servings.

3 tb Unsweetened cocoa
1/4 c Sugar
1/4 c Cold water
3 c Milk

Combine cocoa, sugar and water in a heat-resistant, non- metallic pitcher or in individual serving mugs or cups. Heat, uncovered, in Microwave Oven 2 minutes. Stir in milk and heat, uncovered, in Microwave Oven 4 1/2 to 5 1/2 minutes or until hot. Do not allow milk to boil.

1 1/2 tb Cocoa
2 c Skim milk
1 ds Salt
Vanilla; to taste (optional)
1 tb Gran. artificial sweetener

Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low heat, stirring constantly until mixture comes to a boil.

Remove from heat. Add salt, vanilla, and artificial sweetener.

1 tb Chocolate syrup up to 2 tb Chocolate syrup
1/2 ts Instant coffee
1/8 ts Ground cinnamon
3/4 c Milk
Whipped cream

1. Combine chocolate syrup, instant coffee and cinnamon in a heat-resistant, non-metallic mug or cup.

2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not allow milk to boil.

3. Garnish with a dollop of whipped cream.

3/4 c Apple cider;or juice
1 Whole clove to
2 Whole clove
1 1 inch cinnamon stick
Whipped cream
Nutmeg

1. Combine apple cider, whole cloves and cinnamon in a heat resistant, non-metallic mug, cup or glass.

2. Heat, uncovered, in Microwave Oven 2 to 3 minutes.

3. Garnish with a dollop of whipped cream and a sprinkling of nutmeg.

1 qt Milk
1/4 c Molasses
4 (3-inch) cinnamon sticks
Whipped cream (sweetened)
Nutmeg

1. In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine milk and molasses. Add cinnamon sticks.

2. Heat, uncovered, in Microwave Oven 6 minutes or until hot. Remove cinnamon sticks.

3. Serve in mugs, garnished with whipped cream and a sprinkling of nutmeg.

BLACK-AND-WHITE
2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream; scoop of

CANARY ISLAND SPECIAL
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream; scoop of

BLACK COW
1 tb Chocolate syrup
Root beer; Coca-cola makes a Brown Cow
1 Vanilla ice cream; scoop of
hold the whipped cream

STRAWBERRY SODA
1/4 c Strawberry syrup
Milk; splash of
Seltzer water
1 Scoop of Vanilla or strawberry ice cream

HOBOKEN
1/2 c Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop of

TOP EACH SODA WITH WHIPPED CREAM
Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water, stirring as you pour, to within 2 inches of the lip of the glass. Add one large scoop of very firm ice cream, trying to get it to straddle the lip of glass, yet still submerged in the seltzer to begin reacting with the bubbles to create a foamy head. Top with whipped cream.

2 tb Instant coffee
4 ts Light-brown sugar
1/3 c Boiling water
1/4 ts Ground cinnamon
3 pn Mixed Spice
2/3 c Cold water
1 1/2 c Milk; chilled
1 ts Vanilla extract
5 tb Whipping cream
8 Ice cubes
4 sm Scoops vanilla ice cream
1/2 ts Sweetened cocoa powder
4 Cinnamon sticks (3")
Lime slices (opt)
Grated chocolate (opt)

Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed Spice.

Add cold water and stir well. Add milk, vanilla and whipping cream. Whisk lightly until evenly combined.

Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a scoop of ice cream to each glass and top up with remaining coffee. Sprinkle with unsweetened cocoa powder. Garnish with cinnamon sticks, lime slices and grated chocolate, if desired. Serve at once with long-handled spoons.

VARIATION: For a sweeter version, increase brown sugar to taste. If desired, top each with a little whipped cream.

1/4 c Coffee,instant
1/4 c Sugar; or low calorie sweetener
1 l Milk; cold

Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.

8 c Water
1/2 c Fresh lime juice
2/3 c Fresh lemon juice
1 1/3 c Maple syrup
1/2 tb Freshly grated ginger
1/8 ts Cayenne, optional

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

4 Mint sprigs; up to 5 sprigs
1 1/2 c Sugar
2 c Cold water
3/4 c Lemon juice; fresh if possible
1 1/2 qt Ginger ale

GARNISH: Lemon slices; thin

Rinse the mint and discard stems. Place the sugar, water, and lemon juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes.

Fill a large pitcher with ice cubes and strain the liquid over the ice. Add the ginger ale and lemon slices, and serve.

6 Apples, baking; cored
2 tb Sugar, brown; up to 1/2 cup
2 qt Cider, sweet; or hard cider or a mixture of cider & ale
1/8 ts Nutmeg
1/4 ts Cinnamon
1/4 ts Ginger; ground

"The Feast of Epiphany, also called the Feast of Kings, Twelfth Night, or the last day of Christmas originated in Egypt during the course of the third century. Thus it was a more day than Christmas Day itself. Like Christmas, it was apparently established to compete with a pagan festival , in honor of the Egyptian sun god, celebrated at the winter solstice... In England, Twelfth Night was traditionally celebrated with a delicious drink called Lamb's Wool, made of cider or ale, with roasted apples and sugar and spices. It was the custom to bless apple trees by pouring a libation of cider on them."

"This Old English and Irish punch which dates from the Middle Ages, probably gets its name from the whiteness of the roasted apples as they float in the cider."

Roast the apples in a baking pan at 450F for about an hour, or until they are very soft and begin to burst. (An alternative - and quicker procedure is to peel and boil the apples until they are very soft and flaky.) You may leave the apples whole, or break them up.

In a large saucepan, dissolve the sugar a few tablespoons at a time in the cider or ale , tasting for sweetness. Add the spices. Bring to a boil and simmer for 10 to 15 minutes. Pour the liquid over the apples in a large punch bowl, or serve in a large heat resistant mugs.

Note: Nuts make a nice accompaniment to Lamb's Wool (they were originally roasted in with the apples.)

1 1/2 c Sugar
1 c Water
Rind 1 lemon, thin shavings
1 1/2 c Lemon juice

Combine sugar, water and lemon rind; bring to boiling and simmer 5 min. Cool, add lemon juice, strain. Yield: enough syrup for 20 servings of lemonade.

To make lemonade, dilute as follows:
1 tb lemonade syrup per 1 cup ice water.