Browse Items (51 total)
Sort by:
-
Ginger Ale Punch
2 qt ginger ale
1c. strong tea .
2 cinnamon sticks
1 c. sugar
3/4 c. orange juice
1/3 c. lemon juice
Booze to taste
make tea w/ cinnam
boil for while
pour over
sugar
add juices,
Booze & ale
at end
can refrigg own.
night w/o ginger
ale.
Card 1 Back:
Mrs. Barb Washburn
[REDACTED] Madison, Wis.
---
# Ginger Ale Punch
*Recipe from the kitchen of Mrs. Barb Washburn*
## Ingredients
- 2 qt ginger ale
- 1 cup strong tea
- 2 cinnamon sticks
- 1 cup sugar
- 3/4 cup orange juice
- 1/3 cup lemon juice
- Booze to taste
## Instructions
1. Make tea with cinnamon sticks; boil briefly.
2. Pour hot tea over sugar and stir to dissolve.
3. Add juices and booze.
4. Add ginger ale at the end.
5. Can refrigerate on its own overnight without the ginger ale (add ginger ale just before serving). -
Hot Red Wine
Card 1 Front:
Hot Red Wine 4-6 servings
1 btle Red wine - dry (1qt)
Put in pot add 1 btle water (1qt)
2 oranges - sliced
8 Cloves
2 sticks cinnamon
1 lemon sliced - or juice
3/4-1 c. sugar
Steam for 40-1 hr. Don't boil !! Serve warm
Card 1 Back: blank
---
# Hot Red Wine
*Makes 4–6 servings*
## Ingredients
- 1 bottle dry red wine (1 qt)
- 1 bottle water (1 qt)
- 2 oranges, sliced
- 8 cloves
- 2 sticks cinnamon
- 1 lemon, sliced — or juice only
- 3/4–1 cup sugar
## Instructions
1. Put wine in pot; add water.
2. Add oranges, cloves, cinnamon, lemon (sliced or juiced), and sugar.
3. Steam for 40 minutes to 1 hour. Do not boil.
4. Serve warm. -
Cocoa Mix to Use with Water
Card 1 Front:
Cocoa Mix to use with Water
1 lb. Quick - more
8 qt. dry Milk
7 oz. Creamora - less
1/2 c. pwd. sugar
4 teaspoons per cup.
Card 1 Back: blank
---
# Cocoa Mix to Use with Water
## Ingredients
- 1 lb. Quick (Nestlé Quik) (more, to taste)
- 8 qt. dry milk
- 7 oz. Creamora (non-dairy creamer powder) (less, to taste)
- 1/2 cup powdered sugar
## Instructions
1. Combine all ingredients and mix well.
2. Use 4 teaspoons of mix per cup of hot water. -
Punch Recipe
Punch Recipe
3 c. water
2 c. cranberry juice
1 can (6oz) frozen Orange juice
concentrate, thawed
1 can frozen lemonade concentrate
thawed
1/2 c. sugar
1 1/2 litre 7 up - chilled or ice
Mix 1st 5 ingredients until
sugar is dissolved, chill
(or use ice)
Add 7-Up just before serving
Yields 24 servings (3 qts)
Card 1 Back:
---
# Punch Recipe
*Yields 24 servings (3 qts)*
## Ingredients
- 3 c. water
- 2 c. cranberry juice
- 1 can (6 oz) frozen orange juice concentrate, thawed
- 1 can frozen lemonade concentrate, thawed
- 1/2 c. sugar
- 1 1/2 litre 7-Up, chilled or ice
## Instructions
1. Mix the first 5 ingredients until sugar is dissolved.
2. Chill (or use ice).
3. Add 7-Up just before serving. -
Russian Tea
Card 1 Front:
Russian Tea
1 c. Inst tea
1 - 18oz jar Tang minus
1/2 c.
1 pkg. Wylero lemonade
mix (1qt size) or
1/2 c + 1 1/2 T. Kool-aid
lemonade mix
(1/2 of 2 qt size)
1 t ground clove
1 t " cinnamon
3/4 c. sugar
Use 2 heaping teaspoons
per cup, more for
mug - adjust to
taste!
Card 1 Back:
Recipe for tea mix!
CP Rail
Shipping to, from,
or thru Canada use,
---
# Russian Tea
## Ingredients
- 1 cup instant tea
- 1 (18 oz) jar Tang, minus 1/2 cup
- 1 pkg. Wyler's lemonade mix (1 qt size) — **or** — 1/2 cup + 1 1/2 Tbsp Kool-Aid lemonade mix (half of 2 qt size)
- 1 tsp ground clove
- 1 tsp ground cinnamon
- 3/4 cup sugar
## Instructions
1. Combine all ingredients and mix well.
2. Use 2 heaping teaspoons per cup of hot water; use more for a mug. Adjust to taste. -
Noel Bowl
Card 1 Front:
NOEL BOWL BON APPETIT 11-90
4 cups water 2 cups sugar
12 whole cloves 4 cinnamon sticks
4 allspice berries 2 TB chopped fresh ginger
8 cups apple cider 3 cups fresh lemon juice
Rum (optional) (from about 9 lemons)
Combine first six (going across) ingredients
in heavy large saucepan over medium heat. Bring
to boil, stirring to dissolve sugar. Boil 10
minutes. Remove syrup from heat. Cover and
let stand 1 hour.
Strain sugar syrup into large bowl. Stir in
apple cider, orange and lemon juices.Chill
Card 1 Back:
punch or warm in heavy large pot over medium
heat. Transfer to large bowl. Serve.
Can be prepared 2 days ahead. Cover and re-
frigerate.
Yield: 10 servings.
---
# Noel Bowl
*Bon Appétit, November 1990*
*Yields 10 servings*
## Ingredients
- 4 cups water
- 2 cups sugar
- 12 whole cloves
- 4 cinnamon sticks
- 4 allspice berries
- 2 Tbsp chopped fresh ginger
- 8 cups apple cider
- 3 cups fresh lemon juice (from about 9 lemons)
- 2 cups fresh orange juice (from about 6 oranges)
- Rum (optional)
## Instructions
1. Combine the first six ingredients (going across: water, sugar, whole cloves, cinnamon sticks, allspice berries, and chopped fresh ginger) in a heavy large saucepan over medium heat.
2. Bring to a boil, stirring to dissolve the sugar. Boil 10 minutes.
3. Remove syrup from heat. Cover and let stand 1 hour.
4. Strain sugar syrup into a large bowl. Stir in apple cider, orange and lemon juices. Chill punch, or warm in a heavy large pot over medium heat.
5. Transfer to a large bowl. Serve.
6. Can be prepared 2 days ahead. Cover and refrigerate.
## Editor's Notes
- **"Orange and lemon juices"** referenced in instructions but only lemon juice (3 cups) appears in the ingredient list. Orange juice quantity absent from card; 2 cups fresh orange juice (approximately 6 oranges) inferred from recipe volume and citrus balance. The original Bon Appétit November 1990 source likely specified this quantity but it was not captured on the card. -
Spice Punch
Spice Punch
MCP
10 qts water 2 cans lemon
juice
6 cups sugar 2 cans orange
2 cinnamon sticks juice
2 tsp cloves
Sew cinnamon & cloves in bag
& put in water & put on stove &
bring to boil - Boil 5 to 10 min
take off stove + add lemon
and orange juice.
Card 1 Back: blank
---
# Spice Punch
## Ingredients
- 10 qts water
- 6 cups sugar
- 2 cinnamon sticks
- 2 tsp cloves
- 2 cans lemon juice
- 2 cans orange juice
## Instructions
1. Sew cinnamon and cloves into a cloth bag.
2. Put the bag in the water and place on the stove.
3. Bring to a boil.
4. Boil 5 to 10 minutes.
5. Take off stove and add lemon juice and orange juice. -
Cocoa 1-Minute
(Cocoa 1-minute)
1/2 c. sugar
1/2 t. cocoa
1 pinch salt
1/4 c. hot water
2 c. milk
1 Mix sugar, cocoa, and salt in
top of double boiler.
2 Add water to cocoa mixture; boil
for 1 minutes, stirring over
Back:
3. Add milk to coca mixture; place over
hot water, cover. Heat to serving temper-
ature.
---
# Cocoa 1-Minute
## Ingredients
- 1/2 c. sugar
- 1/2 tsp cocoa
- 1 pinch salt
- 1/4 c. hot water
- 2 c. milk
## Instructions
1. Mix sugar, cocoa, and salt in top of double boiler.
2. Add water to cocoa mixture; boil for 1 minute, stirring.
3. Add milk to cocoa mixture; place over hot water, cover. Heat to serving temperature. -
Instant Hot Chocolate Mix
INSTANT HOT CHOCOLATE MIX
1- 8 qt of dry milk
1- 11 oz jar of coffee mate
1- 32 oz can of quik
1 - cup powdered sugar
Mix will and store
Back: blank
---
# Instant Hot Chocolate Mix
*Yield: approximately 35 to 36 cups of mix*
## Ingredients
- 1 box (8 qt) dry powdered milk
- 1 jar (11 oz) Coffee Mate creamer
- 1 can (32 oz) Nestle Quik chocolate mix
- 1 cup powdered sugar
## Instructions
1. Combine all ingredients in a very large bowl and mix thoroughly until evenly blended.
2. Store in an airtight container.
### To Serve
Add 3 Tbsp mix to 1 cup hot water and stir until fully dissolved. Adjust to taste. -
Cocoa
Cocoa
1½ T. sugar.
1½ T. cocoa
pinch salt
¼ c. hot water
2 c. milk
2 servings
1. Mix sugar, cocoa, and salt in
top of double boiler.
2. Add water to cocoa mixture ½.
Back:
Min., stirring
3. Add milk to cocoa mixture,
place over hot water, cover.
Heat to serving temperture
---
# Cocoa
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp sugar
- 1 1/2 Tbsp cocoa
- Pinch of salt
- 1/4 cup hot water
- 2 cups milk
## Instructions
1. Mix sugar, cocoa, and salt in top of double boiler.
2. Add hot water to cocoa mixture; stir for a few minutes, stirring.
3. Add milk to cocoa mixture; place over hot water, cover.
4. Heat to serving temperature. -
Orange Punch
Orange Punch
8 Pky. Orange Cool aid
12 qt Water
8 cups sugar
4 large can Pineapple juice
8-12 oz cans frozen lemonade
8 small cans Orange juice frozen
6 qts Water
6 qts. 7 up or Gingerale
Back: blank
---
# Orange Punch
*Yield: approximately 43 quarts; serves approximately 100*
## Ingredients
- 8 pkg. Orange Kool-Aid
- 12 qt water
- 8 cups sugar
- 4 large cans pineapple juice
- 8 (12 oz) cans frozen lemonade
- 8 small cans frozen orange juice
- 6 qt water
- 6 qt 7-Up or ginger ale
## Instructions
1. Combine all ingredients and mix well until sugar and frozen concentrates are fully dissolved.
2. Serve chilled or over ice. -
Punch
Punch
1 qt Sherbet
1 qt Vanilla ice Cream
1 large pineapple juice
2 Freska's
Back: blank
---
# Punch
## Ingredients
- 1 qt sherbet
- 1 qt vanilla ice cream
- 1 large pineapple juice
- 2 Fresca's
## Instructions
1. Combine all ingredients and serve as punch.