PARTY PUNCH

 

PARTY PUNCH

From Lyn Sewell

6 cups sugar

12 oz. peach jello

1 (6 oz.) can frozen lemon juice

1 (6 oz.) can frozen orange juice

2 large cans pineapple juice

1 large bottle 7-Up

Make syrup of sugar and 4 cups water. Dissolve jello in hot syrup; cool. Add fruit juices and 1 gallon water. 

Just before serving add 7-Up. May be served over ice. 

Yield: 100 punch cup servings.

ICED TEA

 

ICED TEA

From Judi Troyer

1 gallon filtered water

4-8 Lipton tea bags

1/2 - 3/4 cup sugar

Empty 1  1/2 quarts of water from the gallon into a saucepan. Heat water.

Just before boiling, remove from heat, add tea bags and cover. 

Let steep for 20-30 minutes. Then remove tea bags, add sugar or sweetener and stir to dissolve.

Pour tea through funnel back into gallon jug. 

Refrigerate.

PUMPKIN SPICE LATTES

PUMPKIN SPICE LATTE

From Jennifer Johnson

1 cup coconut milk

2 T. pumpkin
1/4 t. vanilla
1/4 t. maple syrup
1/8 t. pumpkin spice

Stir all together on stovetop.

Add 1/4 cup coffee or espresso.

ORANGE DELICIOUS

ORANGE DELICIOUS

From Lucy Reid (From Aunt Claribel Willoughby)

1 can frozen orange juice concentrate
1  1/2 cups cold water
1/2 cup milk
1/2 cup sugar
1 t. vanilla
1 tray ice cubes

Mix in blender, adding ice slowly. 

BEEF STROGANOFF

BEEF STROGANOFF

From Angie Reid

1 lb. ground beef
1/2 cup yellow onion, chopped
1 t. garlic, minced (1-2 cloves)
3 T. butter
3 T. flour
1  1/2 cups beef broth*
1/2-1 cup cream or half-n-half*
1 cup sour cream
1-2 T. Worcestershire sauce, to taste
Salt, pepper to taste
Egg noodles, cooked according to pkg. directions

In large skillet over medium heat, brown ground beef along with onions and garlic until thoroughly cooked; drain.  Set aside in a bowl.

In same pan, melt butter over medium heat.  Add flour; stir to absorb butter.

Add beef broth and cream.  Turn the heat to high and whisk vigorously to remove any lumps.  Bring to a boil for 2-3 minutes allowing the sauce to thicken slightly.

Lower temperature to medium and whisk in sour cream. Stir to combine.

Add salt, pepper and Worcestershire, tasting until it is seasoned the way you like.

Add ground beef back to the mixture until reheated.

Pour over noodles.

*can substitute 1 can cream of mushroom soup

BERRY WARM UP

BERRY WARM UP

From Judi Troyer   (Lipton ad back in the 70s)

3 T. Lipton Instant Tea powder
1/3 cup pure lemon juice
1/2 cup orange juice
1/2 cup sugar
1/4 t. ground cinnamon
1/4 t. ground nutmeg
4 cups water
2 cups cranberry juice cocktail

In large saucepan, combine all ingredients; heat through. 

Serve in cups or mugs and garnish, if desired, with lemon or orange slices.

Six servings.

Tip:  You may want to start with less sugar and add more later after tasting. I find that recipes usually have too much sugar for what we are used to and prefer.

HOT CHOCOLATE FOR 24

HOT CHOCOLATE FOR 24

From Billie Reid

1  1/2 cups cocoa
1  1/2 cups sugar
1 t. salt
6 cups hot water
18 cups milk

Mix cocoa, sugar, and salt in saucepan.  

Add hot water. Place over low flame, bring to a boil and boil 2 minutes, stirring constantly.

Add milk and heat over slow fire.  Do not boil after adding milk.

If desired, beat before serving.

Serve hot with a marshmallow or mini marshmallows.

PUMPKIN SPICE LATTE

PUMPKIN SPICE LATTE

From Jennifer Johnson

1 cup coconut milk

2 T. pumpkin

1/4 t. vanilla

1/4 t. maple syrup

1/8 t. pumpkin spice

Stir all of that together on stovetop.

Add 1/4 cup coffee or espresso.

GOLDEN FRUIT PUNCH

GOLDEN FRUIT PUNCH

From Billie Reid

2 pkgs. Kool-Aid, orange or any flavor for color desired
1 can frozen orange juice (6 oz. concentrated)
1  1/2 pints pineapple juice, canned unsweetened
1 cup grapefruit juice, canned unsweetened
2 quarts water
2/3 cup sugar
1 cup crushed pineapple (if fruit bits are desired)
1 bottle ginger ale, large, chilled

Mix all ingredients, except ginger ale. Chill.

Serve in punch bowl containing large lump or mold of ice, adding chilled ginger ale just before serving to preserve carbonation.

Makes a little over 1 gallon and serves about 18 large glasses or 36 punch cups.

SPICED TEA

SPICED TEA

From Lyn Sewell (from Janis Weedman)

1 gallon water

2 ½ cups sugar

6 teabags

1 t. whole cloves

1 stick cinnamon

½ c. lemon juice

6 oz. can concentrated orange juice

Heat sugar and water.  

Just before boiling, add spices.  

When boils, add tea bags.  

Let steep for 30 minutes.  Take out tea bags and spices.  

Mix in lemon juice and orange juice.  Yummmmm!  

FRUIT SLUSH

Jeremy, John, Jeff

FRUIT SLUSH

From Judi Troyer  (from Carolyn Terrell)

Carolyn Terrell was a permanent substitute teacher for Jeremy's third grade class. His regular teacher was on maternity leave for most of the year. Carolyn gave me this Fruit Slush recipe.

2 cups sugar 

1 cup water

Bring to a boil and in large kettle. After it boils, turn off heat.

Add to the kettle:

1 12-oz. can of orange juice concentrate

1 12-oz. can of water

1 large can 15-oz. crushed pineapple with juice

1 20-oz. pkg. frozen strawberries, sliced

1 small jar maraschino cherries with juice, sliced

Mix together and freeze overnight.

Thaw 1 1/2 - 2 hours before serving until it has a slushy consistency. Chop and mix the slush to look like a Slushee-Icee.

Serve in cups.

 

EASY PUNCH RECIPE

Photo: Damon (my brother) and Lucy at their daughter Rachel's (and Chad's) wedding

EASY PUNCH RECIPE

From Lucy Reid

The recipe is actually easier than you can imagine.

 It is just sherbet and lemon-lime soda.
 I usually use 1 quart sherbet to a 2 liter bottle of soda.

That is what we used at Rachel's wedding in raspberry but it can be
lime, orange or whatever flavor you choose in sherbet. 


This amount serves about 15 people, so multiply as needed.

Chad and Rachel's reception, 2007

BRIDE'S PINK PUNCH

Don and Lyn's wedding reception, 1972

John and Judi's wedding reception, 1973

Damon and Lucy's wedding reception, 1977

Dan and Angie's wedding reception, 1990

BRIDE'S PINK PUNCH

From Judi Troyer   (Debbie Maurer's recipe)

(4)  1  3-oz. pkg. strawberry gelatin

(4)  1  cup boiling water

(4)  1 pkg. sweetened strawberry drink mix

(8)  2 quarts cold water
(4)  1  46-oz. can pineapple juice

(4)  1  10-oz. bottle 7-Up

(16)  4 Tablespoons lemon juice

Dissolve gelatin in 1 cup boiling water.

Dissolve drink mix in 2 quarts cold water. Stir well.  Add pineapple juice, lemon juice and gelatin and refrigerate.

Add 7-Up just before serving.

The numbers in parentheses above are the amounts Debbie used for her reception.

JELLO SLUSH PUNCH

JELLO SLUSH PUNCH

From Lucy Reid 

1 large or 2 small pkgs. jello

4 cups sugar

2 cups boiling water

11 cups cold water

2 cups lemon juice

2 large cans unsweetened pineapple juice

2  2-liter lemon-lime sodas, chilled

Mix ingredients, except soda and freeze.  

When ready to use, thaw enough to break up into slush.

Add chilled soda.

Serves 75-100. 

 

COFFEE VIENNA

Mom and Suzy

COFFEE VIENNA

From Billie Reid

2 cups hot cocoa mix

2 cups instant nondairy creamer

1  1/2 cups instant coffee, regular or decaf

1  1/2 cup confectioner's sugar

1 t. cinnamon

1 t. nutmeg

Mix all ingredients thoroughly.  

Store in air-tight container to make one cup at a time.

To serve, place 3 to 4 teaspoons of mixture into a mug and fill with boiling water.

SPICED TEA

Top Photo: Don and Lyn's wedding in 1972.
Next photo: Don and Lyn (my sister) with granddaughters Haley and Lexi.

SPICED TEA

From Lyn Sewell  (From Janis Weedman)

1 gallon water

2 ½ cups sugar

6 teabags

1 t. whole cloves

1 stick cinnamon

½ cup lemon juice

6 oz. can concentrated orange juice

Heat sugar and water.  

Just before boiling, add spices.  

When boils, add tea bags.  Let steep for 30 minutes.  

Take out tea bags and spices.  Mix in lemon juice and orange juice.  Yummmmm!  

FRUIT SMOOTHIE

Photos: Lora teaching Gavin to make a fruit smoothie

FRUIT SMOOTHIE

From Lora Troyer

Mix in a blender:

6-8 strawberries (or blueberries, pineapple, peaches, raspberries)

1 banana

1 carton of yogurt, any flavor

1/3-1/2 cup orange juice

5-6 ice cubes if using all fresh fruit rather than frozen

Optional: 1 tsp.- 1 tbs. flax seed (you can't tell it's in there and it adds nutritional value)

Blend until smoothie consistency, then pour into a glass and enjoy!

A few tips:

A smoothie is best if some or all the fruit is frozen. It makes a thick, icy consistency.

Freeze ripe fruit before it goes bad to save for making a smoothie later.

Freeze leftover smoothie drink mixture in popsicle molds to enjoy another time.

To release smoothie from popsicle mold, hold it under warm water for a few seconds.