1 cup milk
1/4 cup pineapple juice
2 small ripe bananas, peeled and sliced
1 teaspoon pure vanilla extract
1/16 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 cup crushed or finely cracked ice

In an electric blender combine milk, pineapple juice, bananas, pure vanilla extract, nutmeg, ginger, and allspice; blend until smooth. Add crushed ice and blend at high speed until mixture is smooth and frothy. Pour mixture into tall 12 ounce glasses and serve at once.

Makes about 1 quart

6 ounces rose
1/4 cup cranberry juice
3 tablespoons frozen pineapple juice, undiluted
ice cubes pineapple spear

In a cocktail shaker combine rose, cranberry juice, pineapple juice and ice cubes. Cover the container, shake the mixture well. Strain mixture into a tall glass over shaved ice. Garnish drink with a pineapple spear.

Makes 1 Serving

4 cups sugar
6 cups water
46 ounce pineapple juice
12 ounces frozen lemonade concentrate, thawed
24 ounces frozen orange juice concentrate, thawed
6 bananas, mashed
24 1/2 cups Lemon-Lime Soda such as Sprite® or 7-Up®

Dissolve sugar in water. Add juices and mashed bananas. Put through a food mill. Mix into a large punch bowl, and stir well. Makes 60 servings of Banana Crush Punch.

2 1/2 cups pineapple juice
2/3 cup fresh, canned or frozen lemon juice
1/3 cup sugar
1/2 cup water
2 egg whites
1 cup finely crushed ice

Combine pineapple juice, lemon juice, sugar, water, egg whites and crushed ice in a jar or shaker. Stir well. Cover jar or shaker and shake until frothy. Pour mixture into cocktail glasses.

Makes 6 Servings

13 cups pineapple juice
2 quarts cranberry juice cocktail

Blend pineapple juice and cranberry juice together. Chill well. Serve iced in small glasses.

Makes 50 Servings

3 cups sugar
2 quarts water
58 ounces apricot nectar
26 ounces pineapple juice
4 cups orange juice
Juice of 3 lemons
6 cups strong tea
20 ounces crushed pineapple
2 quarts ginger ale

Combine sugar and water and heat (stirring) until sugar is dissolved. Allow to cool. Stir sweetened water in with other ingredients and serve over a block of ice in a punch bowl. Makes 2 gallons of punch.

1 cup diced ripe papaya
1 cup diced pineapple
3 tablespoons lime juice
dash of salt
1 teaspoon sugar

Be sure papaya is at right stage of ripeness for finest flavor; skin is green with yellow mottling and flesh is about texture of ripe cantaloupe. Cut in half, remove seeds, pare and dice. Combine papaya, pineapple, lime juice, salt and sugar; cover tightly and chill. Serve Papaya Cocktail in cocktail glasses with a few gratings of fresh lime rind on top, if desired. Do not use papaya seeds.

Makes 4-5 Servings

1/2 cup sugar
1 1/2 cups water
2 cups cranberry juice
1 cup pineapple juice
1/2 cup orange juice
14 ounces lemon-lime carbonated beverage

Add sugar and water to saucepan. Bring sugar and water to a boil. Boil until sugar is dissolved; cool. Stir in cranberry pineapple, and orange juice. Chill. Just before serving add lemon-lime carbonated beverage.

Makes 14 Servings