1 qt. mashed grapes
2 lbs. sugar (4 c.)
1 pkg. yeast (dissolve with 1 c. warm water)
Plcae in gallon jar-finish filling with water. Save 2 to 3 inches from top. Cover with thin cloth (cheesecloth). Place in
warm dark place. Let work for 15 days. Strain. Let set 5 more days. Strain and cap.
1 (12 oz.) can frozen lemonade concentrate
1 (12 oz.) frozen grape juice concentrate
4 (12 oz.) cans water
1 (48 oz.) bottle 7-Up
Mix first 3 ingredients well and refrigerate. When ready to serve, pour large ice-filled glasses 2/3 full of fruit juice mixture. Fill with 7-Up and stir. (All ingredients may be mixed in punch bowl for party.)
2 (20 oz.0 cans unsweetened crushed pineapple
4 bananas
1 (12 oz.) can frozen lemonade concentrate (undiluted)
1/2 to 1 c. sugar
1 (46 oz.) can pineapple juice
3 c. pina colada mix
4 qt. ginger ale
1 qt. pineapple sherbet
Blend crushed pineapple and bananas in blender; add lemonade and blend.
Continue to blend as sugar is added. Pour into freezer container and freeze. Two hours
before serving, remove frozen mixture and thaw. Put mixture in punch bowl; add pineapple juice, pina colada mix, and ginger ale. Stir well. Top with scoops of pineapple sherbet.
2 large pineapple juice
1 c. sugar
3 pkg. Kool-Aid (strawberry, cherry, and raspberry ot 3 of whatever you like)
1 qt. tea (unsweetened)
Mix and refrigerate until serving.
1 small pkg. Kool-Aid (any color)
1 can frozen lemonade
1 can frozen orange juice
1/2 large can pineapple juice
2 c. sugar
Mix all. Add enough water to make 1 gallon punch.
2 qt. blackberries
3 lb. sugar
1 env. yeast
Water
Wash berries and put in a gallon jug. Add yeast and sugar, filling jar with water.
Cover and let stand 3 weeks. Strain the berries; put juice in jar and let stand 3
weeks longer. Strain and put in bottles. (Many years ago.)
1-1/2 c. sugar
1/2 c. boiling water
2 tsp. grated lemon rind
1-1/2 c. fresh lemon juice
5 c. cold water
Lemon slices (garnish)
Stir in lemon rind, lemon juice, and 5 cups cold water. Chill 8 hours. Garnish if desired. Yield: 8 cups.
Preperation time: 20 minutes. Chill: 8 hours.
1/2 c. butter
1/2 c. margarine
1/2 c. sugar
1 c. pecans, broken
Graham crackers
Line cookie sheet with graham crackers (whole); sprinkle with nuts. Cook butter, margarine,
and sugar for 3 minutes. Pour over crackers and nuts. Bake at 350 degrees for 10 minutes. Cool; cut in
size of single cracker. Makes 6 servings. Good!!
