Beverages

Spiced Tea Instant Spiced Tea
Spiced Apricot Punch Orange Punch
Wassail Banana Slush Punch
Easy Sparkling Tea Chocolate Syrup For Hot Chocolate

 

For starters, here's "A Great Cup of Coffee"
Contributed by an internet friend

A grandmother was surprised by her 7 year old grandson one morning. He had made her coffee. She drank what was the worst cup of coffee in her life. When she got to the bottom, there were three of those little green army men in the cup.

She said, "Honey, what are the army men doing in my coffee?"

Her grandson said, "Grandma, it says on TV - 'The best part of waking up is soldiers in your cup!'"

 

Spiced Tea
Sue Keevert
2 cups Tang 1 cup sugar
1 cup instant tea 1 teaspoon cinnamon
½ teaspoon cloves 1 cup lemonade mix

 
Mix and store in a tight container. Use 2 heaping teaspoons in a cup of boiling water.

 

 

Instant Spiced Tea
Contributed by Jean Timaeus
2 cups Tang 1 cup instant tea
2 cups sugar ½ teaspoon cinnamon
¾ teaspoons ground cloves ½ teaspoon allspice
1 cup "red hots" (optional)  

Mix all ingredients thoroughly and store in a quart jar. Two heaping teaspoons of mix should be placed in a coffee cup before adding boiling water.

 

 

Spiced Apricot Punch
Contributed by Norma Swedlund
1 (46 oz.) can apricot nectar ½ cup brown sugar, packed
3 cups orange juice 2 tablespoon Lemon juice
3 sticks cinnamon ½ teaspoons whole cloves


Combine first 4 ingredients in crock-pot. Tie cinnamon and cloves in a small cheesecloth bag and put into juices. Cover and heat on low for 2 to 5 hours. Serve hot from the pot.

 

 

 

Orange Punch
Contributed by Donna Elkins
1 large can pineapple juice
3 cups orange juice
1 large bottle club soda

Mix and chill. Float orange sherbet on top before serving.

 

 

Wassail
Contributed by Sue Keevert
2 quarts apple cider 1 cup lemon juice
1 teaspoon whole cloves 2 cups orange juice
1 stick whole cinnamon Sugar or honey to taste


Combine ingredients and bring to a simmer. Strain and serve hot. For special occasions: Bake 1 orange and 1 or 2 tangerines stuck with whole cloves for 30 minutes at 350
° . To serve wassail, poke holes in baked fruit, let float in punch, and drop in 3 or more sticks of cinnamon.

 

Banana Slush Punch
Contributed by Nita Fry
Freeze:

4 cups sugar, dissolved in 6 cups boiling water
One 48 oz. Can pineapple juice
Juice of two lemons
1 large can frozen orange juice concentrate
5 bananas, pureed

Pour 3 bottles ginger ale over frozen mixture and serve slushy. Serves 50.

 

 

Easy Sparkling Tea
Contributed by Norma Swedlund
1 (6-oz.) can frozen orange juice
¼ cup lemon juice, fresh, frozen or canned
¼ cup corn syrup
1 quart ginger ale

Prepare orange juice as directed on can. Stir in lemon juice and syrup. Slowly pour in ginger ale. Serve in ice filled cups or glasses. Makes about 2 quarts.

 

 

Chocolate Syrup For Hot Chocolate
Contributed by Sue Keevert
(Evah Gray's recipe)
1¾ cups sugar
1 cup cocoa
¼ teaspoon salt
1½ cups boiling water

In a saucepan combine sugar, salt, and cocoa. Stir in water slowly until smooth. Simmer 5 minutes, stirring constantly. To serve, add to hot milk. Keeps well in refrigerator.

 

He Sat at the dinner table there,
With discontented frown.
The potatoes and steaks were under done,
And the bread was baked too brown.

The pie was sour, the pudding to sweet,
And the mincemeat much too fat.
The soup was greasy, too, and salty,
''Twas hardly fit to eat!

"I with you could taste the bread and pies
My mother used to make.
They were something else, and
It would do you good
Just to look at a slice of here cake.

Said the smiling wife, "I'll improve with age.
Just now, I'm only a beginner --
But your mother called to see me today --
And I got her to cook the dinner!"

Author Unknown

 

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