1 pint fresh strawberries
1 cup diced pineapple
1/2 cup condensed milk
1/4 cup pineapple juice
1/4 cup orange juice
1 tbsp lemon juice
Rinse and husk strawberries before slicing into quarters. Place strawberries into sherbet glasses. Add diced pineapple.
In a separate container, beat and thoroughly mix the condensed milk with the pineapple, orange and lemon juices. Pour over top of the fruit in sherbet glasses.
Chill and garnish before serving.
2 (6 ounce cans) frozen orange juice
1 (6 ounce) can frozen pineapple juice
4 cups water
one (28 ounce) bottle Ginger ale
1 quart lemon or pineapple sherbet
Simply combine all ingredients in a large punch bowl.
1 (46 ounce) cans pineapple juice
2 quarts cranberry juice cocktail
1 quart ginger ale
Chill all ingredients; Then combine in Punch bowl over block of frozen fruit ice (ice cubes with sliced oranges, lemons, limes, maraschino cherries, pineapple chunks inside). Makes approximately 3 1/2 quarts of Cranberry Pineapple Punch and serves 30.
1 (46 ounce) can pineapple juice
3 cups apricot nectar
1 quart club soda
1 quart pineapple sherbet
Combine the childed pineapple juice with apricot nectar in a large punch bowl. Add club soda and pineapple sherbet just before serving. Serves 25 to 30
1 1/2 quarts cranberries
3 cups water
1 1/2 cup sugar
2 tablespoons orange peel, grated
6 whole cloves
2 cups pineapple juice
1 quart apple cider
Cook cranberries in boiling water until skins pop. Run water and cranberry pulp through a sieve. Add sugar and orange peel, cut from tart orange. Add cloves and let cool. Then remove cloves, strain out orange rind, along with cranberry pulp (which may have settled to the bottom). Pour liquid over large chunk of ice in a punch bowl. Stir in pineapple juice and apple cider. Add lemon juice or powdered ginger point up later if desired. Garnish with slices of lemon. Serves 8 to 12 people.
6 ounces frozen orange juice
12 ounces frozen limeade
6 ounces frozen lemonade
30 ounces pineapple juice
1 pint cranberry juice cocktail
2 to 4 cups cold water
2 quarts ginger ale, chilled
1 quart plain soda water, chilled
mint or fruit garnish
Empty frozen juices, pineapple and cranberry juice and water into a large container or bowl. Thaw; stir well. Pour mixture into fruit punch bowl. Add ice cubes. Just before serving gently pour in ginger ale and soda water. Top with fruit ice ring (directions below) and sprigs of mint or other fruit garnish. Recipe makes 30 servings of Pineapple Fruit Punch.
Fruit Ice Ring: Use any combination of lemon, lime or orange slices. Arrange in a pattern in the bottom of an 8 inch ring mold. Add water to cover fruit. Place in a freezer and freeze. To unmold, loosen during my tipping bottom of mold into warm water. Float on top of punch; garnish with the mint leaves and, if available, fresh strawberry slices.
1 quart milk, chilled
2 eggs, separated
1/2 cup sugar
1/8 teaspoon salt
9 ounces crushed pineapple
Scald 1 cup of the milk in a double boiler. Beat egg yolks until thick and light-colored along with sugar and salt. Pour scalded milk over egg yolk mixture, stirring until blended. Cover, place in a refrigerator and chill. Just before serving add rest of milk and the pineapple pulp and juice. Then beat egg whites until stiff. Fold egg whites into rest of mixture. Serve at once. Recipe makes five servings.
3 quarts unsweetened pineapple juice
4 quarts dry ginger ale
2 quarts Champagne
8 lemons, juice of
4 oranges, juice of
3 limes, juice of
mint leaves, crushed
2 cups sugar
1 pint strawberries
Mix pineapple juice, ginger ale and champagne. Let stand. Add remaining ingredients in a block or cubes of life. Makes 60 to 70 servings of Chaplains Punch.
1 cup sugar
4 cups water
12 whole cloves (in bag or tea ball)
2 cups pineapple juice
6 ounces frozen lemon juice
2 quarts boiling water
4 tea bags
Boil sugar, water and cloves together 5 minutes. Add juices. Pour boiling water over tea and let stand 5 minutes, then combine with fruit juice mix. Serve hot.
8 tea bags
2 cups sugar
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice, tied in bag along with nutmeg and cinnamon
4 cups cold water
10 – 12 cups boiling water
1 cup orange juice, fresh or frozen
1 cup lemon juice, fresh or frozen
1 cup pineapple juice
Boil sugar, spices and water for 10 minutes. Put in tea. Add boiling water and juices. Let steep 5 minutes. Pour off liquid. Reheat and serve hot or serve cold. Makes 20 servings of Spiced Tea.