Contributor: Lois Beddes
2002 Cowley Cookbook
Boil for three minutes; 16 cups sugar and 16 cups water. Cool and add:
20 bananas, crushed
4 large (32 oz.) cans pineapple juice
1 pint lemon juice
Mix this together with sugar water and put back in juice cans and freeze.
Need two cases of large bottles 7-UP.
To make, let cans of juice thaw slightly and put in punch bowl. Add 2 large bottles of 7-UP to 1 can mix.
Printable Version
Showing posts with label beverages. Show all posts
Showing posts with label beverages. Show all posts
Monday, September 2, 2013
No-Egg Eggnog
Contributor: Marguerite Strom
2002 Cowley Cookbook
1 package French vanilla instant pudding (small)
2 cups milk
1/4 tsp salt
1 tsp vanilla
Combine in blender and blend well. Place in large container. Add 3 cups milk; fold in 1 cup whipping cream, whipped.
Add dash of nutmeg, cinnamon and cloves. Cook before serving. Keep refrigerated.
Printable Version
2002 Cowley Cookbook
1 package French vanilla instant pudding (small)
2 cups milk
1/4 tsp salt
1 tsp vanilla
Combine in blender and blend well. Place in large container. Add 3 cups milk; fold in 1 cup whipping cream, whipped.
Add dash of nutmeg, cinnamon and cloves. Cook before serving. Keep refrigerated.
Printable Version
Hot Chocolate Mix
Contributor: Lois Beddes
2002 Cowley Cookbook
2 cups instant milk (dry)
1/4 cup cocoa powder
apx 1/4 tsp salt
1 cup powdered sugar, sugar or equivalent in sugar substitute
1/3 cup Coffee Mate (for richer mix)
Mix dry ingredients together. Makes about 20 servings.
Printable Version
2002 Cowley Cookbook
2 cups instant milk (dry)
1/4 cup cocoa powder
apx 1/4 tsp salt
1 cup powdered sugar, sugar or equivalent in sugar substitute
1/3 cup Coffee Mate (for richer mix)
Mix dry ingredients together. Makes about 20 servings.
Printable Version
V8 Tomato Juice
Contributor: Lois Beddes
2002 Cowley Cookbook
4 T chopped carrots
4 T chopped onion
4 T chopped green pepper
6 T chopped celery
2 T chopped parsley (or 1 T dry)
4 T chopped lettuce
4 T chopped cabbage
2 quarts chopped tomatoes
Cook vegetables, vegetables, except tomatoes, until tender. Add tomatoes and cook for a few minutes longer, then strain.
Add:
1 tsp salt
1 tsp lemon juice
1 tsp Accent
Printable Version
2002 Cowley Cookbook
4 T chopped carrots
4 T chopped onion
4 T chopped green pepper
6 T chopped celery
2 T chopped parsley (or 1 T dry)
4 T chopped lettuce
4 T chopped cabbage
2 quarts chopped tomatoes
Cook vegetables, vegetables, except tomatoes, until tender. Add tomatoes and cook for a few minutes longer, then strain.
Add:
1 tsp salt
1 tsp lemon juice
1 tsp Accent
Printable Version
Pinto Bean Punch
Contributor: Lois Beddes
2002 Cowley Cookbook
3 1/2 cups strained bean juice
2 cups orange juice
2 cups pineapple juice
3 cups hot water
2 small packages lime jello
1 quart 7-UP or Sprite
Dissolve jello in hot water. Add juices and chill. Add 7-UP last.
Printable Version
2002 Cowley Cookbook
3 1/2 cups strained bean juice
2 cups orange juice
2 cups pineapple juice
3 cups hot water
2 small packages lime jello
1 quart 7-UP or Sprite
Dissolve jello in hot water. Add juices and chill. Add 7-UP last.
Printable Version
Homemade Grape Juice
Contributor: Lois Beddes
2002 Cowley Cookbook
Wash and remove stems from grapes. Put 1 cup grapes (Concord) in 1 quart jar. Add 1/2 to 1 cup sugar. Fill jar with boiling water. Process in water bath for 10 minutes. (Bring jars to boil and keep boiling for 10 minutes.)
Printable Version
2002 Cowley Cookbook
Wash and remove stems from grapes. Put 1 cup grapes (Concord) in 1 quart jar. Add 1/2 to 1 cup sugar. Fill jar with boiling water. Process in water bath for 10 minutes. (Bring jars to boil and keep boiling for 10 minutes.)
Printable Version
Apple Juice
Contributor: Lois Beddes
2002 Cowley Cookbook
8 tsp cream of tartar, dissolved in 5 quarts boiling water. Pour over 4 quarts washed crab apples. let stand 24 hours.
Strain, but do not squeeze. Just pour in a strainer or net and let set until stops dripping.
Add 3/4 to 1 cup sugar (depends on how sweet you like it.)
Add juice - seal and process for 10 minutes in boiling water bath.
Printable Version
2002 Cowley Cookbook
8 tsp cream of tartar, dissolved in 5 quarts boiling water. Pour over 4 quarts washed crab apples. let stand 24 hours.
Strain, but do not squeeze. Just pour in a strainer or net and let set until stops dripping.
Add 3/4 to 1 cup sugar (depends on how sweet you like it.)
Add juice - seal and process for 10 minutes in boiling water bath.
Printable Version
Orange Julius
Contributor: Lois Beddes
2002 Cowley Cookbook
6 oz can frozen orange juice
1 cup water
1 cup milk
1 tsp vanilla
10-12 ice cubes
Put all in blender and blend for a few seconds until smooth.
Printable Version
2002 Cowley Cookbook
6 oz can frozen orange juice
1 cup water
1 cup milk
1 tsp vanilla
10-12 ice cubes
Put all in blender and blend for a few seconds until smooth.
Printable Version
Seminary Slush
Contributor: Pat Davis
2002 Cowley Cookbook
1 package kiwi lime Kool Aid
1 package lemon lime Kool Aid
1 package lemonade Kool Aid
3 cups sugar
1 can pineapple juice
Add about 2 quarts water. Mix well and freeze. Serve with 7-UP.
Printable Version
2002 Cowley Cookbook
1 package kiwi lime Kool Aid
1 package lemon lime Kool Aid
1 package lemonade Kool Aid
3 cups sugar
1 can pineapple juice
Add about 2 quarts water. Mix well and freeze. Serve with 7-UP.
Printable Version
Hot Cocoa Mix
Contributor: Beth Sibbett
2002 Cowley Cookbook
1 cup powdered sugar
1/4 tsp salt
1/2 cup unsweetened cocoa powder
2 3/4 cups instant nonfat milk powder
1/2 cup non-dairy creamer (powder)
1 cup miniature marshmallows, if desired
In s a sifter, combine powdered sugar, cocoa powder, non-dairy creamer powder and salt. Sift in a large bowl. Stir in milk powder and marshmallows, if desired. Pour into a 4 cup container with a tight-fitting lid. Seal container, label with date and contents; store in a cool, dry place. Use within 6 months.
Stir 3-4 tablespoons of mix into one cup hot water to make one serving.
Printable Version
2002 Cowley Cookbook
1 cup powdered sugar
1/4 tsp salt
1/2 cup unsweetened cocoa powder
2 3/4 cups instant nonfat milk powder
1/2 cup non-dairy creamer (powder)
1 cup miniature marshmallows, if desired
In s a sifter, combine powdered sugar, cocoa powder, non-dairy creamer powder and salt. Sift in a large bowl. Stir in milk powder and marshmallows, if desired. Pour into a 4 cup container with a tight-fitting lid. Seal container, label with date and contents; store in a cool, dry place. Use within 6 months.
Stir 3-4 tablespoons of mix into one cup hot water to make one serving.
Printable Version
Banana Slush
Contributor: Lori Ann Sibbett
2002 Cowley Cookbook
4 cups sugar
6 cups water
2 (46 oz) cans pineapple juice
12 oz frozen lemonade
12 oz frozen orange juice
1 (46 oz) can apricot nectar
12 ripe bananas, mashed
7-UP
Heat sugar and water just to boiling. Stir to dissolve sugar. Cool. add juices and mashed bananas. Place in freezer at bedtime; by morning, it will be getting slushy. Stir every hour or so during the day as it freezes. (This will make it frees so the slush can be spooned rather than a solid mass.)
To serve, fill glasses or punch cups half full of frozen mixture. Finish filling with 7-UP. Makes about 2 gallons.
Printable Version
2002 Cowley Cookbook
4 cups sugar
6 cups water
2 (46 oz) cans pineapple juice
12 oz frozen lemonade
12 oz frozen orange juice
1 (46 oz) can apricot nectar
12 ripe bananas, mashed
7-UP
Heat sugar and water just to boiling. Stir to dissolve sugar. Cool. add juices and mashed bananas. Place in freezer at bedtime; by morning, it will be getting slushy. Stir every hour or so during the day as it freezes. (This will make it frees so the slush can be spooned rather than a solid mass.)
To serve, fill glasses or punch cups half full of frozen mixture. Finish filling with 7-UP. Makes about 2 gallons.
Printable Version
Orange Julius
Jackie McNiven
2002 Cowley Cookbook
1/3 cup frozen orange juice concentrate
1/4 cup sugar
1/2 cup milk
1/2 tsp vanilla
1/2 cup water
12-14 ice cubes
Crush ice cubes. Measure all ingredients into blender. Whirl until smooth. Serves 1 person. (Half of a 6 oz. can orange juice is just about right.
Printable Version
2002 Cowley Cookbook
1/3 cup frozen orange juice concentrate
1/4 cup sugar
1/2 cup milk
1/2 tsp vanilla
1/2 cup water
12-14 ice cubes
Crush ice cubes. Measure all ingredients into blender. Whirl until smooth. Serves 1 person. (Half of a 6 oz. can orange juice is just about right.
Printable Version
Lexi's Reception Punch
Contributor: Lexi Sanders
2002 Cowley Cookbook
3 cups sugar
5 quarts water
Mix to dissolve. Add:
1 T lemon extract
1 T citric acid
juice of 1 lemon
Printable Version
2002 Cowley Cookbook
3 cups sugar
5 quarts water
Mix to dissolve. Add:
1 T lemon extract
1 T citric acid
juice of 1 lemon
Printable Version
Friday, September 16, 2011
Party Punch
Contributor: Ann Bridges
CC Original
2 cups sugar
2 packages Kool-Aid
1 quart water
Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired. Mix together and bring to boil. Cool. add the following:
12 oz. frozen lemonade
2 quarts water
46 oz. pineapple juice
Add 2 quarts 7-UP at serving time. Makes 2 gallons, serves 50.
Printable Version
CC Original
2 cups sugar
2 packages Kool-Aid
1 quart water
Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired. Mix together and bring to boil. Cool. add the following:
12 oz. frozen lemonade
2 quarts water
46 oz. pineapple juice
Add 2 quarts 7-UP at serving time. Makes 2 gallons, serves 50.
Printable Version
Slush
Contributor: Peggy Rasmussen
CC Original
"Start this early in the morning and stir frequently until too thick to stir. Great for summer weddings."
1 large can pineapple juice
1 large can grapefruit juice
1 large can frozen lemonade
3 packages Kool-Aid
4 cups sugar dissolved in 1 cup water
Make in an ice cream bucket. Add water to top of bucket. Serve with 7-UP.
Printable Version
CC Original
"Start this early in the morning and stir frequently until too thick to stir. Great for summer weddings."
1 large can pineapple juice
1 large can grapefruit juice
1 large can frozen lemonade
3 packages Kool-Aid
4 cups sugar dissolved in 1 cup water
Make in an ice cream bucket. Add water to top of bucket. Serve with 7-UP.
Printable Version
Orange Julius
Contributor: Wilma Fisher
CC Original
3 oz. frozen orange juice
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes
Mix in blender. Cover and blend until smooth, about 30 minutes.
Printable Version
CC Original
3 oz. frozen orange juice
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes
Mix in blender. Cover and blend until smooth, about 30 minutes.
Printable Version
Citric Acid Punch
Contributor: Mable Cox
CC Original
5 lb sugar
14 oz. unsweetened pineapple juice
14 oz orange juice
4 oz. citric acid
Put sugar in large container in a little water to dissolve. Add juices and ice. Dissolve acid in water and add. Takes only a few minutes.
Printable Version
CC Original
5 lb sugar
14 oz. unsweetened pineapple juice
14 oz orange juice
4 oz. citric acid
Put sugar in large container in a little water to dissolve. Add juices and ice. Dissolve acid in water and add. Takes only a few minutes.
Printable Version
Hot Chocolate Mix
Contributor: Peggy Rasmussen
CC Original
8-10 cups dry milk
1 lb. Quik
6 oz. coffee creamer
3/4 cup sugar
Mix dry ingredients. Add 2 heaping teaspoons to hot water to serve. Great for camping trips.
Printable Version
CC Original
8-10 cups dry milk
1 lb. Quik
6 oz. coffee creamer
3/4 cup sugar
Mix dry ingredients. Add 2 heaping teaspoons to hot water to serve. Great for camping trips.
Printable Version
Rosy Punch
Contributor: Ruth Eyre
CC Original
Combine and cook to tender (about 10 minutes), then strain:
2 cups 1/2" sliced rhubarb
1 cup sugar
1 cup water
Add:
1/2 cup unsweetened pineapple juice
1/4 cup lemon juice
Chill. When ready to serve, add two 7 oz. bottles 7-UP. Chill to last minute. Serve over crushed ice. 6 servings.
Printable Version
CC Original
Combine and cook to tender (about 10 minutes), then strain:
2 cups 1/2" sliced rhubarb
1 cup sugar
1 cup water
Add:
1/2 cup unsweetened pineapple juice
1/4 cup lemon juice
Chill. When ready to serve, add two 7 oz. bottles 7-UP. Chill to last minute. Serve over crushed ice. 6 servings.
Printable Version
Orange Punch
Contributor: Mable Cox
CC Original
6 oz frozen orange juice
6 oz frozen lemon juice
12 cups cold water
1 1/2 cups sugar
1 tsp vanilla
1 tsp almond extract
Mix together and serve cold or hot.
Printable Version
CC Original
6 oz frozen orange juice
6 oz frozen lemon juice
12 cups cold water
1 1/2 cups sugar
1 tsp vanilla
1 tsp almond extract
Mix together and serve cold or hot.
Printable Version
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