HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 102Garden Cocktail
10 to 20 quart ripe tomatoes
8 large carrots
4 large green peppers
1 large bunch celery plus leaves
1 or 2 tbsp. salt
Cut all ingredients in small pieces, boil until well cook-
ed, put through sieve. Bottle and put in freezer.
Mr. M. Gibson
Lucan
Double Lime Punch
1 cup ('/z pint) lime sherbet
1 can (6 oz.) frozen limeade concentrate
2 bottles (7 oz. each) gingerale
2 cups water
Makes 10 servings.
Punch
1 can frozen orange juice (made up as directed)
1/2 tin pineapple and grapefruit
1 tin pineapple and orange
1 bottle gingerale
Mrs. Doreen Shantz
R.R. 1 Tavistock
Candy Cane Punch
1/4 c. lemon juice
1 6-ounce can frozen orange juice concentrate
1/4 c. sugar
1 egg white (optional)
6 hard peppermint candies
4 peppermint candy canes
Gingerale
Put all ingredients except candy canes and gingerale
into blender container, cover and process at
LIQUEFY until candies are liquefied. Divide evenly
between four tall glasses, fill with gingerale. Stir gent-
ly to mix. Serve with peppermint candy canes as
stirrers. Yield 4 servings.
Maxine Luther
Kitchener
Fruit Punch
1 large can pineapple juice
1 large can orange and ,grapefruit juice
1 large tin frozen lemondade
Mix as directed on can. Mix all together and add ice
cubes. Can add vodka or gin to this recipe.
Carrie Russell
Exeter, Ont.
Fruit Ice Block For Punch
Use a round pan about 7 or 8 inches in diameter and
about 3 inches deep. Place pineapple rings in bottom,
fill centres with maraschino cherries, Mix pineapple
juice with water about half and half, and fill pan.
Freeze. Remove ice block when ready to serve; place
in punch bowl and add punch. The mixture may be
similarly frozen in a ring jello mould, if desired.
Carol Carter
Lucan, Ont.
Bahama Mama
4 shots coconut rum
6 shots orange juice
4 shots light rum
Add to crushed ice in blender and blend for 2 minutes,
Yieldn4 servings.
Mrs. Mae Dallier
Kitchener
Cranberry Fruit Punch
4 c. cranberry cocktail 3/4 c. lemon juice
2 c. orange juice(frozen) 1/2 c. • sugar to taste
1 c, pineapple juice 3 c. water
Combine ingredients and put in a punch bowl. Add ice
cubes and cherries. Stir well and serve. 20 servings.
Carrie Russell
Exeter, Ont.
Party Punch
8 cups sugar
8 cups water •
Boil these 2 ingredients for 5 min. and chill.
Add 2- 48'oz,. cans orange juice or 2-12 oz. cans frozen
orange juice.
4 cups. lemon juice
4 cups pineapple juice
61/2 quarts water.
Chill. Before serving add: 2- 6 oz. jars maraschino
cherries and juice
4 bottles ginger ale. Makes 5 gal.
Mrs. Nola Lewis
Ailsa Craig, Ont.
Grape Delight Punch
1 48-oz. can grape juice
1 30-oz. bottle of gingerale
Lemon or lime sherbet
Mix grape juice and gingerale together. Pour into cups
and add 1 scoop of lemon or lime sherbet. Serve im-
mediately. Yield: 18 punch - cup servings.
Mrs. Joan Oke
Exeter
Rhubarb Soup
(Dessert or Beverage)
2 lb. rhubarb 1/2 c. heavy cream, whipped
8 c. water 11/2 c. sugar
1 cinnamon stick 2 tbsp. cornstarch
2 slices lemon (1/.;") 1/3 c. cold water
1 egg yolk, beaten
Cut rhubarb into 1" pieces and cook in water until
tender. Drain liquid through sieve. Keep pulp for some
other dessert. Return juice to saucepan and cook for 5
min. with cinnamon and lemon. Add sugar. Mix cor-
nstarch, with 1/3 cup of water and stir into hot juice.
Cook, stirring for 5 min. Remove cinnamon and lemon.
Before serving add egg yolk to the whipped cream and
stir into soup. Serve hot. 12 - 6 oz, servings.
Diane Leibold
R.R. 3 Zurich, Ont.
Carol Carter
Lucan, Ont.
Beverages
7 shots pineapple juice
1 shot of grenadine
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