More Appetizer Recipes

(PUNCHES & DRINKS)

COFFEE PUNCH

1/4 cup instant coffee
1/2 cup sugar
2 quarts water
2 cups cold milk
2 tsp vanilla
1 quart vanilla ice cream

Combine instant coffee and sugar until well blended. Add water and stir until sugar mixture is dissolved. Stir in milk and vanilla, and chill the mixture thoroughly. Just before serving, place partially softened ice cream into chilled punch bowl. Pour coffee mixture over ice cream. Top the punch with whipped cream.  Makes 20--1/2 cup servings.

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FRUIT AND SHERBET PUNCH

1  6-oz can concentrated orange juice
1  6-oz can concentrated pineapple juice
1 pint cranberry cocktail
Red food coloring
1  32-oz bottle ginger ale
1 pint lemon sherbet

In punch bowl, reconstitute orange and pineapple juices according to directions on cans. Add cranberry cocktail and enough red food coloring to obtain a deeper red. Just before serving, add chilled ginger ale. Float scoops of lemon sherbet on top. Makes 25--1/2 cup servings.

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PARTY TEA PUNCH

2  6-oz cans orange juice, reconstituted
1  6-oz can pineapple juice, reconstituted
1/2 cup lemon juice
6 cups cold water
1/2 cup instant tea
1 cup sugar
1  32-oz bottle ginger ale, chilled

Combine orange, pineapple and lemon juices; add water. Stir in the tea and sugar until completely blended. Chill well. Just before serving, add ginger ale. Makes 40--1/2 cup servings.

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HOT MULLED PINEAPPLE

1  46-oz can pineapple juice
1 cup cranberry juice
1/2 cup brown sugar
1/2 cup granulated sugar
2 tbsp butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Lemon slices
Whole cloves

Combine first 8 ingredients in large saucepan. Simmer 15 minutes. Serve in cups or mugs. Press cloves into lemon slices and float on drinks.  Makes 12--1/2 cup servings.